dcarch: I didn't say it. Maybe it is my wild imagination but it seems like certain members can say anything they please. If you speak up and try to defend some one, or try to correct a situation or misunderstanding. you will get it from all angles. This has been going on since my first Post. But that's OK , I can take a beating. The thing that hurt the most was the fact that it turned some of the friends I've made on the CF against me. Best part, I was right on most of the things I posted. And have had many emails correlating my feelings but I am not at liberty to divulge any names. Most members who have stated their feelings to me, would rather not speak up. so as not to make waves and rock the boat , so to speak. I certainly don't blame them. The only thing I've ever tried to do here, is put in some helpful advice that I have learned and instill some Common Sense in cooking. In the meantime , have some fun doing it. Didn't realise I did so many bad things to so many. I have cared for and lost many loved ones in the past few years, In fact 15 years. Seems like I should have used more of my time towards helping others, who appreciated. But I probably will go on being a dummy. Happy New Year everyone !!! Lou

Important tips people always forget (and they make your guests life hell when you do forget them). RELAX! If dinner was supposed to be served at 2 and it makes the table by 3:30 let it go. Drink a glass or bottle of wine if that's what it takes to relax you, but let it go. Your guests won't starve. If your pies don't set, serve them as a topping over icecream. Laugh about it :) It's funny really and not as important as you are trying to make it. Pumpkin custard is lovely :oP Serve what your guests bring, even if it's crap (you know, the tomatoe aspic that your 2nd cousin always brings and everyone hates?) That aspic will be a story teller for years...let it go and accept it with a smile. Don't freak out about the dishes. They'll wash eventually. Don't try to leave the kitchen clean. The holiday is about family and friends gathering to be thankful for what they have or had during the year. Do you remember seeing one account of the pilgrims in the kitchen washing up the dishes? NO because that's not the important part of the holiday and not the memorable part. We bar family and friends from the dish sink at all times. They're dishes, no one will know if they're still there on Friday morning :) RELAX :o) My ex SIL used to always host the holidays. The stress of getting the meal on the table was hell on her and worse for her guests. If you are like her...give in and give up...let someone else do it. Drink and be merry :) Even if your guests don't (mom did you read that LOL) Ok practicle stuff...I make the sweet potatoes the day before as they taste better after the flavors have melded. Mashed potatoes are easy day aheads as is the gravy. Cook up some extra parts (DH is roasting wings and legs now) for gravy. Make pie or pumpkin cheesecake a day ahead. It's much much better that way. I can't let go of seeing a beautiful turkey and wouldn't cook ahead. Reheated wouldn't cut it in my family...but if you do, go ahead and do it and smile :) I don't remember the food of one thanksgiving with my ex SIL...just the stress :(

Oh yes that halibut looks good doesn't it. And also Dixie's apple cake.....I'll cut and paste your recipe Stacy. And lovely presentation of the canapes Dixie. Welcome to the WFD trsinc...I bet your enchiladas were delicious! Yesterday I had the best osso buco I've ever tasted....and I made it from a recipe from the web that looked interesting as it used dry sherry and brandy in the sauce. Oh was it ever good! I halved the recipe as I was using two pieces of beef shank (no veal here) about one pound in weight, and I increased the chopped vegetables. We had it with steamed and mashed potatoes, carrots, leeks and cabbage. Now I'm going to also drag out my slow cooker and try using the same ingredients for some other pieces of beef. Here it is: New Italian Recipes Presents ITALIAN OSSO BUCO Ingredients: 3 lbs. Veal shanks Note: If you can't find veal, or the cost is prohibitive, you might try lamb shanks. Some recipes say you can substitute beef shanks. Keep in mind, if you use lamb or beef, the meat won't be as "fall off the bone" tender. The wonderful, meaty-vegetable stew taste will be there, however, so it's still worth it. Additional Note: If you use veal, you may want to tie cooking twine around the shanks to keep them from falling completely apart during cooking. 3-4 T extra virgin olive oil 2 T butter or Butter Buds 1 red onion, coarsely chopped 1/2 green bell pepper, coarsely chopped 1/2 red bell pepper, coarsely chopped 3 carrots, peeled and coarsely chopped 1 large stalk celery, coarsely chopped 5-6 cloves garlic, thinly sliced 1/3 cup Marsala wine or dry sherry...(I used a very dry sherry) 1/3 cup brandy 1 T balsamic vinegar 2 T tomato paste 1 sprig rosemary 4 sprigs thyme 2 bay leaves 2 cups chicken broth (homemade chicken stock recipe) Veal or beef stock can be substituted. Salt and pepper to taste Gremolata: 2 T chopped Italian Parsley 1 clove garlic, minced 1/2 t grated lemon peel 1 T lemon juice Mix in a bowl and reserve to sprinkle over individual servings. Preparation: In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is down, remove the shanks to a bowl to be added back in later. In the same pan, reduce heat to low and add 2 T olive oil and butter or Butter Buds. Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices. Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes. Make a "bouquet garni" out of the rosemary, thyme and bay leaves. (Wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken, veal or beef stock. Stir both in well to mix with vegetables. When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 1/2 hours. Veal should be "falling off the bone" tender after an hour or less. Lamb or beef might take a full hour and a half to reach maximum tenderness. Falling off the bone is probably not going to happen with lamb or beef, but the meat should be very tasty and quite tender. Garnish with gremolata, and serve the osso buco with the above-mentioned risotto, or with creamy mashed potatoes. In keeping with true gourmet cooking, here are a couple of variations for you: 1. Add either a 14 oz. or 28 oz. can of diced tomatoes at the point you add the Marsala and the brandy. 2. At the end of cooking, mix 1 cup of sour cream with 1 T of flour. Stir into the osso buco and remove from the heat. (This would give you a German version. Call it German Veal Shank Stew!) Source: New Italian Recipes printer version of online recipe. *************************************************************************************************** Sharon's Note: I halved the recipe but used 1/3 cup each of onion, celery and carrot chopped very finely into a mirepoix. rather than chopping these three ingredients coarsely as called for in the recipe. SharonCb

Yes Ann, I cut the ham before cooking. That way it always tastes fresh for each useage. We love ham also. I don't post on WFD because it's only on the weekends that I cook for both of us. During the week, when it's just me, I POOF from my stockpile of freezer entrees, sides, veggies, & desserts. It's a pick 'n choose, mix 'n match sort of thing. Stuff is already cooked...just nuke & eat. :) Tonight I'm POOFING Mac 'n Cheese w/Ham (today's threads gave me a craving!) & a baby spinach side salad. Dessert will be peach crisp made with fruit I put up this summer. DH told me at noon he's planning on grabbing a ready-to-cook stuffed chicken breast (I make them up for the freezer a dozen at a time) for his dinner & have roasted butternut squash with onions, cranberries, & walnuts (also prepared here & taken by him to NY frozen). He's having a slice of brownie-pecan pie for dessert. He loads up his ice chest every Sunday night & takes enough meals for the week. Anyway, we cook weird around here so I never have 'cooked all at the same time' type of meals to post on WFD. This morning, I made up enough Sloppy Joe filling for about 10 sandwiches. DH loves Sloppy Joes during Monday Night Football. He grills my homemade rolls (again...frozen individually), nukes the filling, grabs a beer, & he's set for the game. lol /tricia