Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example.

Wiz... I'm expoloring other wood species. My very first, and extremely long-running choice was maple. But that was when I thought I wanted just natural with a clear-coat. Now that I want a light gray stain, I'm visiting the thought of a different species. I only showed white oak as it was the only picture example out there that gave me a starting reference point as to stain color. I prefer a tighter, less intrusive grain pattern...which unless I get a really high-grade oak, I will have the potential of knots, etc. I woke up this morning to the brilliant thought (about your cabinets and wood grain pattern) that some of the extremely high-end 'Italian' kitchens being touted right now show a horizontal grain design. As we all know that the Italians are masters of design, you are keeping good company. : ) ~ Merillat shows a kitchen where some of the grain goes horizontal...which now looking at the pic from a slightly different perspective, I think it would have looked fab with the door grain running the same. ~ Sochi used horizontal grain on her cabinets with superb results. A link is below. And in closing....my granite has a distinct horizontal (to the slab dimensions) pattern that I think would be fabulous being reinforced with a horizontal wood grain. Now see what you've done to me!!!!! : D Pepper ~ Now having another new set of thinky thoughts. ps. Is the addition of blue in your stain formula a distinct color element or was it added to offset the yellow tones of the wood? Here is a link that might be useful: Sochi's Kitchen pics

I also had a day which I am sure I won't forget. My family was together for the first time in quite a while and I was feeling so content. Almost finished with dinner when oldest daughter took offense at something my middle daughter said in jest and certainly not maliciously. Oldest daughter said very loudly that we all come and eat her food that she has prepared and then criticize her and the way she lives. She said if we don't like the way she is we can just stay home. We all sat in shock including her husband. He kept saying that we were just having fun and honestly and truly there was nothing mean or disrespectful said. She ended up leaving the table and when I tried to approach her she told me to leave her alone. We have had so much sadness and difficult times in the last few years and this seemed to be a special holiday. I just don't even know what to say to her and we are supposed to be going out of town tomorrow (me and her family). I am really heartbroken and I think this may cause a permanent split in the family. I never in a million years would have expected this from her and Im very sad. Caroline, I am so sorry-didn't mean to hijack your post. I do want to let you know I understand the pain and empty feeling you must have. Satine

We moved 1200 miles last week, so still unpacking, I spent an hour today searching for the good silver, which I had cryptically labeled for the move and then forgot the label. However, I made the dressing earlier because it freezes well and it made the move still frozen solid in DH's Yeti. DD lives next door and made a carrot soufflé and two pies last night and will make the green beans and Mom's rolls (I'm a pretty fair cook, but that particular skill skipped a generation and besides I haven't located my cookie sheets yet). I made the cranberry orange sauce tonight, along with spiced tea and an asparagus casserole. Tomorrow will be the turkey, ambrosia, mashed potatoes and boiled custard --all easy -- and I'll set the table (just realized the napkins are still MIA). I might also cook a ham to have with leftovers. It still should be manageable because we aren't planning on eating until 2 o'clock. There will only be six or eight of us, plus the baby.