I've told this before, but here goes again. The first Thanksgiving I was married I cooked the turkey. I followed the instructions on the wrapping. I removed the giblet fixins bag that was inside the turkey and cleaned it, salted it inside and out. I roasted it according to instructions. My family and two best friends were there. Due to lack of room I had to slice it and put the slices on a platter to serve it. While holding Mr. Turkey to slice it I had one hand inside the turkey. I found something in there and pulled it out!!! Oh my gosh!!! I screamed and told my everyone there that the poor turkey had an erection when it was killed and the penis had been stuffed inside the turkey!!! ( I was more graphic than that, but you get the idea ) Talk about laughing!! Everyone got hysterical and when my grandfather told me it was the neckbone I was so embarassed!!! It took years to live that one down. LInda

Words will not really convey our Thanks to all of you for the support you have given over the past 11 days but they will have to do.THANK YOU. You have been there for me during my highs and lows, my hopes and my fears. My husband and I sat down last night and just remembered TJ and all the silly things he has done. I sat my husband down at the computer and had him read each post here, we both cried some more at TJ's picture that I posted, having him read really helped, hubby does not use the computer and has a hard time understanding why people who dont even know us would offer such wonderful support and encouragment, But I do.. it is because we are all in love with our animals and when one is in pain or sick we gather around and build a protective bubble so the pet and person will have a soft place to fall. Tasha misses him the most I think, TJ and Tash, were the very best of buddies, she knew he was passing and she laid by his side thru the entire process. When we laid TJ to rest I had to restrain her from jumping into the grave, and afterwards she laid for a long time on the grave. I will always remember TJ with love and admiration for the strength and dignity that he showed right to the end. I know he is playing with D.O.G. and he will be waiting at the bridge with that little nub of a tail wagging as hard as it can, until that day comes my memories will have to do.

I got this from one of my friends, I have no idea where she got it. It is soooo good that I have made it at least 3 times in the past month. I use the one box of Rigatoni but double everything else. This makes a whole lot but is great heated up. My friend uses half a box of Rigatoni but still uses the rest of the recipe as is for the two of them and it is just right with just a little leftover. Rigatoni and Sausage Penne Rigatoni 1 lb. 1-pound Italian sausage without casing 1 red bell pepper, diced 2 cups onion, finely chopped 1 tablespoon chopped garlic 1 teaspoon Basil salt and pepper 1/4 cup olive oil 2 large bunches spinach or one large bag Boil water, add some salt and Pasta and boil for 15 minutes until al dente, drain and put back in pan. Brown sausage, remove to a bowl. Add some oil to pan and cook onion until glazed. Add in red pepper, garlic, Basil, salt and pepper and heat through for a few minutes. Add meat back to pan and reheat. Dump all into pasta and add about the olive oil; stir. Throw in fresh spinach and stir around until it is wilted but not too wilted. Serve with freshly grated Parmesan cheese. A salad goes great with this meal. If you want to spice it up some you can use hot sausage or a mixture of both hot and mild. You can also add some red pepper flakes for some heat. * We like it best if you double everything and only use the one-pound of pasta. I don't do the hot and spicy.

The lentils would make a healthy side-dish, and I think the apples and celery would be a nice touch. Balsamic-Glazed Pork Roast with Lentils (Real Simple) 1 cup green lentils, rinsed kosher salt and black pepper 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 3 tablespoons olive oil 1 1 1/4-pound pork tenderloin 1 red apple, cut into 1âÂÂ2-inch pieces 1 celery stalk, thinly sliced 1/4 cup fresh flat-leaf parsley leaves 2 tablespoons fresh lemon juice Heat oven to 400ð F. Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool. Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ü teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes. Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing. In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ü teaspoon each salt and pepper. Serve with the pork and any pan drippings.