We had such a good Thanksgiving that I can't imagine anyone leaving the party just to stand in a long line at a big box store. Our DD and hostess had invited people from such different backgrounds to join our family and old friends. There was an old time hippy, who turned out to be so well read in everything from Sci-fi to the classics. There was not a topic discussed that he wasn't knowledgeable about. Mellisa from Ghana, tall, statesque, and full of laughter, unexpectedly had a English accent that showed her years of studying at Queen's college in London. Candy, who felt that her Chinese name was too difficult for Americans to pronounce, was fascinated by everything in our country. She wanted to know more about our history, our holidays, and how we happened to have a day set aside to feel thankful for all the good things in our lives. It was so interesting to learn about their countries from their prospective, rather than what we hear on the media.

Actually I have brined chicken for fryng too. I cut up the chicken into pieces and mixed a half gallon of water, 1 cup of Kosher salt and 1/2 cup sugar until dissolved. The chicken pieces went into the brine and the whole thing went into the fridge. The instructions said it could soak for an hour or more and then drained. I coated each piece with an egg wash and then a mixture of crushed corn flake crumbs and flour, seasoned with herbs and spices like pepper, corander, onion and garlic powders, ground celery seed, and a few other spices to compliment the flavor. It was pressure fried. As to the turkey, it was just the breast and fit nicly in a big bowl with the brine. Because it was a larger piece of meat, I brined it overnight in the fridge. It was then drained and I tucked the herbed butter under the skin. I roasted 3/4 the way in a covered, stainless steel roasting pan, then I removed the cover to allow it to brown. I must say it was the juiciest breast I have ever eaten. Even though it was a plain, non flavored brine, it made the usually dry breast into someting that could be eaten without having to drink liquids to wash it down. I roasted it with a few cut up carrots, celery onions, garlic, and fresh thyme and rosemary. All the drippings were added to the gravy.

Yeah, what you two "K" gals said! Happy Thanksgiving!

Hello Marie Thanks for the compliments. I luv my kitchen. :) There are 8 cams in main kitchen area. As you can see in the first pic above, they are centered over the island and the walkway areas, so the spacing was dictated by those dimensions in the kitchen. I think they are 6" - but truthfully, I just told the electrician how many cams I wanted and they did the rest. The only choice he asked me about was the baffles and I chose white to make them blend in better with the white ceiling. They supplied them so I don't know the manufacturer. I have absolutely no glare - just lots of glorious light when I want it. Most of the time I just use the ones over the island, but I can really light things up if I want to! I suppose I am not really answering your spacing questions very well, am I? :) I would advise that it would be best to have more lighting than you think you may need ... you can always turn lights off or not use them ... but if you don't have enough, it's miserable. Been there, done that. :) I love my potfiller and use it constantly - even more so than I thought I would. It is a worthwhile luxury for me and I am sooooo glad I have it. It is a Kohler. HTH, MaryT