Jan, since I can't have the tipple anymore :-( I put a tiny little driblet of rum flavoring in my cuppa nog (if it's not my breakfast drink), and plenty of fresh nutmeg. We have this awesome hand-cranked nutmeg grinder so there's no grating your fingernails into your eggnog. LOL Promised Land must be a regional brand. I haven't been really jazzed by anything from Walkers the last few years - it's all seemed just the littlest bit stale-tasting. The mincemeat in jars is, for the most part, very good (Crosse & Blackwell's is too sweet IMO, but Nonesuch and Grandmother's are quite good) and I admit that I quit making my own piecrust several years ago in favor of the Pillsbury - basically when they started rolling the dough instead of folding it, so you couldn't tell it was premade! I don't want to "spend my spoons" on making piecrust! Usually if someone in the family's bagged a deer for winter food my grandmother will make venison mincemeat, which makes awfully good tarts/pies. I have these adorable little 4" tart pans (the sort with the loose bottoms); I cover the bottom with a circle of parchment so I can slide the tart off, pop the whole pan into the fridge to cool off for a few minutes, and make the next batch. But yes, usually I just use the jar stuff rather than a premade tart. Their shortbread is usually stale IMO but it is so absurdly easy to make - flour, salt, sugar, and the best butter you can get your hands on - I just can't imagine buying it. I never roll it out and cut shapes, I am far too lazy! I like to mash it into those tart pans for individual cookes, or for a gift I like to use my big removable-bottom 10" tart pan and mooch small pizza boxes from our favorite pizza joint, dividing the shortbread into wedges with fork perforations before baking.) Fruitcake Day is on the schedule for next weekend, but we haven't decided whether to go rum or brandy... I'm pondering Drambuie for a change but wondering if it'd be too sweet. I think I need to get a "nip" bottle to taste. ttodd - I wouldn't waste eggnog on the unappreciative. Put it in a pretty pitcher and have cups available for those who wish to partake, but if no one is going to drink it there's no point in putting a cup at every place setting. Natal - Yeah, the HFCS is a drag. I know there are a couple of brands that don't have it (and are probably local/regional anyway) but I admit that I pretend I don't see it on the labels of the ones we get (Hood and Oakhurst). There's always Silk Nog, which I hear is pretty good, but I haven't tried it.

Before I started planning disposables for family dinner, and cooking and freezing at my mother's house, I did have a plan... (Donka, thanks for the sympathy!) My new kitchen is going to be initiated with an open house style party. Lots of hors d'oeuvre (borekes, especially, from the new convection oven), salads (steamed vegetable salad from the new steam oven), roasts, and breads and cakes. What I'm really looking forward to, besides reliable ovens, is capacity. The ability to put on a real spread. The dinner for 22 is usually just family dinner, and if I hadn't packed the stock pot, carving knife, roaster and company dishes I wouldn't be stressing. But fifty? I'm really looking forward to being able to cook for the whole family, let alone friends too...

Moonie, the cook/chef at my mothers retirement apartment facility is pretty amazing too. I've been there when beef wellington has been one of the two nightly dinner entrees and its been prepared as well as any I've ever had. I don't know yet what we're having for Easter though, we're thinking of meeting someplace my sister can join us too (165 miles in between her and Mom) after everyone has been to their respective church service so that will mean restaurant close to the interstate corridor. Which will be OK, we haven't all been together since Christmas Day. I have a BIG ham here I need to cook sometime in the next few weeks (Christmas gift), will probably make it buffet, find a night that works for several and have a crowd here then - hoping not too many tired of ham right after Easter.

Today I had a burger at a local place I've never been to before, it was pretty good. I've been craving my black bean soft taco recipe all week though so I made them yesterday with homemade tortillas and they hit the spot! Mhmmmm good! I feel like a Campbell's commercial! ;) Slow cooked black beans with seasonings in the Crock-Pot all day, make the rice, combine rice and beans with some homemade salsa, pile on a homemade tortilla with shredded cheese, sour cream and pico if you like...delicious!