Forgot to address this. I'm a wine nut, I admit. Because of the inconsistency in corks, and the heart break of opening a bottle of wine that you either paid a lot for or saved for its perfect age, only to discover the cork had failed, vintners are moving to screw tops. I don't even see synthetic corks. Believe you me....it's very strange to open a recently purchased bottle of French wine that you've drunk for years and have to un-screw the top!!! But I get it and I appreciate the effort to ensure our wines remain drinkable and enjoyable. Now what are we going to do with all of the wine opening gadgets we've collected the past few years?

As of October 2012, USDepartment of Agriculture, Animal and Plant Inspection Service, fact sheet for returning travellers: Meat, milk, egg, poultry, and their products, including products made with these materials, such as dried soup mix or bouillon, are either prohibited or restricted from entering the United States, depending on the types of animal diseases that occur in the country of origin. Fresh (chilled or frozen), dried, cured, and fully cooked meat is generally prohibited from most countries. Canned meat is allowed entry, except beef, veal, lamb, mutton, venison, elk, bison, etc., from countries affected by bovine spongiform encephalopathy. http://www.aphis.usda.gov/publications/plant_health/2011/faq_return_overseas_travel.pdf There's another whole section just about pork. France is on the list of moderate BSE risk so even though you're unlikely to be exposed to it while eating in France, you're not allowed to bring canned meat (or any food prepared with meat) from there. I'm not sure why a tin of meat eaten by you here is a greater threat than you eating meat there and coming home with the exposure. It may be more about politics than agricultural health. Or they're worried you'll feed affected meat to someone who didn't know it came from somewhere where they could have BSE. But you can't bring in canned ("tinned") meat.

I make cranberry sauce every year (I also have the canned stuff as back up for the...well, just as a back up). The first time I made cranberry sauce I used Chambord that I had bought in Chambord, France (I mention this because I never would have bought it if I wasn't in Chambord). Chambord is too expensive to continue using so I started using Raspberry Schnapps. Cranberry Sauce ⢠1 pound fresh cranberries ⢠*1 cup caster sugar ⢠*ý cup brown or turbinado sugar ⢠ý cup raspberry schnapps ⢠ý cup cranberry juice ⢠1 cup dried cherries Rinse, drain, and pick through cranberries. In medium sized saucepan over medium heat, dissolve sugar in cranberry juice. Stir in cranberries, cherries, and schnapps. Cook on medium heat until cranberries start to pop, about 10 minutes. Mash a little with a potato masher. Cranberry sauce will thicken as it cools. Cover and refrigerate. *or 1 ý cups white sugar *taste for sweetness and adjust sugar down according to taste Serves 12

It's pretty much what I assumed you would be doing when I posted on the other thread. This is a very easy thing to do and we do something similar several times a week. You are just going to pan fry some meat and deglaze the pan. You can vary it - for example use veal or pork instead of chicken or turkey, or any red meat, like lamb or beef or venison, in which case you can use a bigger wine and leave out the lemon. You can deglaze the pan with Marsala, which is a type of sweet wine (in which case I might not use the capers), with a decent balsamic vinegar, or with lemon juice and chicken stock if you don't have wine, or with tomatoes from the garden or tomato sauce. If red meat, use red wine and no lemon, or use cider and sliced apples for the fall, or plums w the wine. Any of these can will be quite good. If you don't have capers, you can use some olives, but please don't use those things that come in cans or jars in grocery stores! Now as for wine, that dish is a common dish, made with minor variations in much of the Mediterranean. So you can, but need not, use an Italian white. You will have lemon juice in here, and the wine will not add too much, but you want an acidic wine. Something that has gone thru malolactic fermentation and that has been in oak barrels will not really be appropriate. Select a sauvignon blanc which will have decent acidity, and use that. Alternatively a pinot grigio, an arneis, a pinot blanc, a chenin blanc, or something similar. I use any of those that I happen to have at hand. But heat beyond just getting things warm once you add the wine. You want to evaporate a bit of the liquid to concentrate the flavors. They didn't give you good enough directions. When you remove the chicken, turn the heat up high and add the wine and whatever other liquid you have, while scraping up the browned bits on the bottom. THis is called deglazing the pan. When the liquid is reduced by about half, then remove from heat and add the butter. The purpose of the butter is to be an emulsifier. Stir it into the liquid and watch it thicken. In addition, do NOT make this in an aluminum pan. The acid will leach out some of the color and your food will be gray. Use an enamel or stainless steel pan for this. I don't know where you live, but almost any decent inexpensive dry white will be OK. Go to any wine store and tell them that you need a crisp, dry white. An unoaked chardonnay may work too but I would argue against a chardonnay since you don't know wine enough to know which is which. The suggestions they gave you above will work. The wine can be almost from anywhere - Argentina, Australia, France, the US, Italy, etc. And finally, don't stress too much about it. The wine is the least important item here. The key is NOT to overcook the chicken breasts - nothing is worse than dry chicken IMO. If you don't get any wine, just add a little more lemon juice and use water and then stir in a spoonful of some Dijon mustard at the end instead of butter. You cut a couple of calories out and have another nice dish. Bring to a boil in the pan and pour over the chicken.