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.

Great! I've got some friends for which this will be a delight.

That's a pretty hosta! Don't have one to show you though. You're growing yours to perfection! Merry Christmas.

It varies. It used to be dictated by one sister because as she has children, any and all schedules MUST be convenient for them, (none of my other siblings are like this, they all have children and understand that they wont DIE if they are a little more hungry than usual at mealtime). My mother always complied because the rest of us are more flexible and it was easier, even though it ticked me off. And to make it worse, that sister and her family are always always always LATE, even when she picked the mealtime, and then she blames it on having 6 kids. Its a vicious cycle. Or it was. But, as all her kids are getting older, and admittedly, I have become more obstinate about it, it is more flexible.(They are still always late, by an hour or so) I remember growing up it was at 3 pm. Always. Why I am not sure. When i started cooking the meal,I was still living at home and therefore cooked the whole meal there. I could not (still cant) STAND people in the kitchen PICKING at things because they were hungry, and then when the meal was ready everyone was full. Now that i make most of the meal at my own home the day before, well, the meal is when i show up and finish it. So there. This year I am hoping my mother will agree that a 12-1 pm mealtime will be okay. I have to be at work at 5 am the next morning because someone is on vacation that week and i am to cover her shift that day. Day shifts are pretty rough on me, rougher than they have been in years past, and i find i need more rest beforehand than i used to to be useful. They live about 45 minutes away, and i will be there early to start the turkey and other things, So I am hoping to leave around 3, 4 at the latest, get home, and get into bed.Besides, I have always thought such a big meal should be eaten at midday, then the leftovers can be picked at later when everyone gets hungry again. The only obstacle would be the above mentioned sister, who will be bringing some sweet potato thing and corn casserole. Normally i cook everything. But no matter to me anyway. I have NO reservations about serving the meal at the time it was announced that it would be served,whether or not they and their dishes are there.. They can put a plate in the microwave to reheat it when they get there. And that system doesn't seem to bother them either. It used to. She really expected us to wait, all the food ready, for her to show up and put whatever in the oven and wait for it to be done to eat. Nope. She learned the hard way.