Giving Thanks

I concur with French Fries.  Thank you to all who have inspired my cooking, my husband is very grateful to you all. /img/vbsmilies/smilies/smile.gif

Happy T-day!

 

Oh and thank you for not having any negative drama on this site.  It's a nice place to be yourself, share our passion for cooking, and indulge in some humor.  And most of all, thank you gretchen for not being here to ruin all that.

 

thank you gretchen for not being here

Breathern, can I hear an AMEN! to that!

shall be tickled with a sprig of parsley until they lighten up!

Except for Koukouvagia. In her case, the implement is a sprig of oregano. /img/vbsmilies/smilies/eek.gif

Ok, Kuan, two in-jokes there.

Gretchen was a person on another list who was, single-handedly, the most contentious, obnoxious, counter-productive person on the entire web. Several dozen of the more important members (that is, those who made a contribution) left that group because of her, and the moderator's refusal to do anything about it. Selectively, I brought several of them over to Cheftalk, a much happier home.

As to the oregano, well, that's just her chuckle for the day. The whole story doesn't bear repeating. But it had to do with a long (interminable, actually) discussion in which certain people made erroneous, but nevertheless dogmatic, statements about the use of that herb.

 

/img/vbsmilies/smilies/peace.gifHope you had a nice T-day
 

 

It was a quiet day here. With the kids grown and gone we don't make a big deal about holidays.

I made seared Magrette duck breasts over wilted arugala with a red wine/vinegar reduction butter sauce using Eric Ripart's recipe from his new book. Also did his portabello fries to go with it.

Just another day in the kitchen.

How'd it work out for you transporting all those hot dishes?

 

That sounds delicious.  We did well, the dishes transported really well in the cooler.  We warmed up the mashed sweet potatoes in the oven dotted with butter.  They were excellent.  The macque choux was good but it wasn't my favorite dish.  The honey mustard ginger glazed ham was  terriffic.  Overall the fan favorite was my sweet mash with butter, allspice, cinammon, and nutmeg.  It seems that no one ever had it like that before and they thought I was a genius... so I took the credit why not.

 

yeah, gretchen made the wicked witch of the west look like pollyanna,and the site was like attending a PTA meeting every day, and everyone needed their medication adjusted, but in the end i am very thankful to ky for the nudge to get me over here to chef talk...mucho mas bueno.....thanks again, ky...oh and for turning me onto 'Food Arts'.....

joey

 

I, too am thankful to have been introduced to this community.  Although I'm a newcomer and have yet to fully take advantage of the smorgasbord of knowledge and expertise here I am able to recognize it and admire it.

I'm apparently also thankful to have missed generation Gretchen.