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http://theyard.netii.net/
"You can catch more flies with honey than vinegar but if you pull their wings off they'll eat whatever you give them!"

S-T-U-F-F-I-N-G.

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All you that doth my grave pass by,
As you are now so once was I,
As I am now so you must be,
Prepare for death & follow me.

Stuffing and Green bean casserole. And bread.

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'All the water's dead. All of it. And the taps don't work either.'

Everything mentioned above, all mixed up on the same plate.

Except the pecan pie. That needs to be separate so I can take my sweet, sweet time with it......


And pumpkin pie.

I dispense with the green beans and just snack on the fried onions.

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All you that doth my grave pass by,
As you are now so once was I,
As I am now so you must be,
Prepare for death & follow me.

It could really be anything in there, I wouldn't care. It's all about fried onions.

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'All the water's dead. All of it. And the taps don't work either.'

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Ohh! I like both of those kinds of breads!!

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http://theyard.netii.net/
"You can catch more flies with honey than vinegar but if you pull their wings off they'll eat whatever you give them!"

I thought the American thanksgiving was last week
Mine was over a month ago and you're all making me miss it

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You can be thankful any day you wish, no rules need apply.

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All you that doth my grave pass by,
As you are now so once was I,
As I am now so you must be,
Prepare for death & follow me.

Hey Witchy... How about chicken wings?? Throw a bit of garlic powder and black pepper on 'em, and roast 'em in a pan in the oven for about half an hour. Then slather them with Frank's Wing Sauce, and back in the oven for ten more minutes. Turn 'em over, more wing sauce, ten more minutes in the oven. Easy, tasty, and unusual for Thanksgiving!

Or how about something for the vegetarians at your table? Lightly steamed broccoli tossed in some garlic butter? Or a baked mac and cheese... I like to use penne pasta, make a Béchamel sauce (make a rue with half a stick of butter and half a cup of flour, then whisk in four cups of whole milk or half and half and cook until it starts to thicken), and then melt in sharp cheddar and Fontina cheese. Top it with bread crumbs, bake in the oven until the top gets all nice and brown, and then sprinkle it with a bit of fresh chopped parsley when it comes out the oven.

How about a rum cake? I use a yellow boxed cake mix (if you do a scratch cake, even better!) in a bundt pan that has walnuts and pecans sprinkled on the bottom (which turns into the top). Bake it like normal, then when it comes out the oven, drizzle it with a glaze made from a stick of butter, a cup of sugar, quarter cup of water, and then, after bringing all of that to a boil for three minutes, take it off the heat and carefully add in a half cup of rum. Brush that glaze all over the cake, until it's all shiny and yummy!!

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