It is funny to look up fly traps and end up on a cooking forum. Interesting conversation and interesting place. Here is my tip. I keep a small pot of simmering water going for sterilizing utensils if they are going to touch both raw and cooked meat. Think batches of chicken cutlets. No germy spoon rest just clean your tongs between flips.

Seems as good a place as any to post a few Thank You's for the help and inspiration for my Christmas dinners: Ann - The tourtiere was a huge hit Christmas Eve. Being as I had a leftover pie, my parents suggested I serve it again Christmas Day! (I didn't.) Sharon (Chase) - Somehow I managed to save one of your jars of Chili Sauce for the tourtiere. Five adults, one pie, almost a pint of sauce gone. 'Nuff said? Everyone on Linda's (doucanoe) Prime Rib thread - For giving me the courage to try this for the first time on Christmas Day. I used Cook's Illustrated's low roast method and was extremely pleased with the consistent doneness throughout. CI's Yorkshire Pudding was fabulous also. Alexa - For posting Paula Deen's mushroom recipe. Another huge hit. My father asked to take home the leftovers. Such a compliment is unheard of from him. Also, for posting the jus and your other last minute details and words of encouragement. Ruthanna - The deviled bones were, um, fun? Definitely not for polite company. Please pass the dental floss! Definitely worth the mess. I have no pictures of any of this, but I couldn't have been more pleased with the Christmas meals I served and it seems like everyone agreed. Thanks everyone!!!

These pinwheels have a spinach/artichoke filling. Squeezing the spinach in a potato ricer is the best method I know to get the liquid out. Spinach and Artichoke Pinwheels 1 (10-ounce) package frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well and stir together with artichoke hearts, mayo, Parmesan, onion powder, garlic powder and pepper. Thaw puff pastry at room temperature 30 minutes, or thaw overnight in fridge . Unfold pastry, and place on a lightly floured surface. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in plastic wrap or foil. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400 for about 20 minutes or until golden brown.

That smear of chocolate reminded me of a restaurant that advertised their sauces. Only time I ate there I ordered one of the more elaborate entrees. While it had all of the sauces by the time they were run under the salamander to brown the top there was no way to separate them from the plate. For me fine dining is for enjoying all the flourishes. While I could take the food home or eat it in the park it just would not be the same. Although I have not yet purchased this to me is more special takeout food. https://drive.google.com/file/d/1jgmvzglLjbdnPMgb4t-NBlmmdXqsrNup/view