#130254
November 19th, 2005 at 07:36 AM
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Well, since we were chatting about gravy of every description, I wanted to tell you all about the disaster gravy we tried to have tonight. In a hurry to get dinner on and not having any drippings of any kind, but really in the mood for some gravy on the mashed potatoes, I gave in and opened the CAN of Turkey Gravy someone had given me and I thought I would never use. The ONLY thing I could taste was SALT! gaggggg The texture of the stuff was also not very nice. It reminded me of the thickener they added to ALL liquids before I learned how to eat again after the coma. I'm not kidding! The kitchen staff would pour some stuff in my water, my coffee, my soup to make it gelatinous so I'd have to eat it with a spoon. Maxi, at 8, looked in my water cup and saw that thick stuff, asked me what it was and when I said "my drink of water" he said "what's the point?" (that's no drink!) So the canned gravy was rather like that stuff... not nice at all! So now I really can't wait to make the real thing next week! Merme
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#130255
November 19th, 2005 at 07:57 AM
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AV Queen
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AV Queen
Joined: Aug 2003
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Um, can someone walk me through the gravy making process step-by-step? Would it be better to use the turkey drippings or the ham? Can you even do it with ham? Furthermore, what's the best way to bake/roast a ham? Ha. This thanksgiving ought to be fun. Or scary. Maybe I should see which resturant around here is open, as a plan "b".... 
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#130256
November 19th, 2005 at 08:12 AM
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Barley, I think it was Dave/Peppereater who gave quite good directions for making gravy in the first Half & Half or perhaps the thread about beef cuts. I'm sorry I can't be more specific, but I can help you look.
Many of us here seem to be quite good gravy makers although we use an assortment of techniques and ingredients. Much depends on what you like!
Some of us are staunch supporters of flour based gravies; others prefer cornstarch as the thickening agent. Some add milk; others water.
So read through all the directions, knowing it is VERY EASY to make gravy any way you like it, and pick the method that seems to suit you best.
Merme
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#130257
November 19th, 2005 at 08:14 AM
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AV Queen
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AV Queen
Joined: Aug 2003
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Thank you Merme! 
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#130258
November 19th, 2005 at 08:21 AM
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Joined: Jan 2005
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Barley,
I find the best and easiest way to do a ham is to slice it before cooking it, spread it around a baking dish and baste it with a glaze. I make mine out of corn syrup, brown sugar, mustard and vinegar. I bake it for about 45 mins at 350-375....uncovered. Some might disagree with this but people rave over my ham. Doing it this way ensures that every piece has a nice helping of glaze on it and it is yummy!!!
Christina
P.S. I've never heard of ham gravy.
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#130259
November 19th, 2005 at 08:29 AM
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AV Queen
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Christina...I like that thought for doing ham! Thank you for sharing it.  I really should have paid more attention when mom or grandma were doing holiday meals! :rolleyes:
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#130260
November 19th, 2005 at 08:30 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Furthermore, what's the best way to bake/roast a ham? Barley...I was real intimidated by gravy for a long time! I thought it was gonna be this really hard thing to make...it's not at all. But, my suggestion to you is not use Thaksgiving as your trial run...bad idea, you will be frazzled if it doesn't turn out. So, If I were you...I would have a practice run before the big day. Even if it is just with an inexpensive can of chicken broth, through in a little rosemary & sage and thicken it with corn starch.(use a whisk) Furthermore, what's the best way to bake/roast a ham? I bake mine in a brown paper bag. After spicing it up with pretty pineapples, marachino cherries and a ton of whole cloves poked in it...I make a "baste" out of the juice left from the pineapple, orange juice concentrate (can of frozen) and Heinz 57 sauce and brown sugar...it is absolutely the best baste I have come up with...the Heinz gives it a super duper kick that I love! So, you certainly wouldn't want to make gravy out of the ham...because it would be a sweet gravy  ...and mostly, your gravy is going to top your turkey, dressing and mashed potatoes....so I would stick to turkey gravy.
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#130261
November 19th, 2005 at 10:25 AM
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Yea! I'm glad you started this.
Merme, when I don't have any drippings but want gravy, I melt butter in a pan, add flour and stir out all the lumps, let it get brown, turn the heat way up and add milk. Everyone loves it. My sisters and nieces and nephews want me to make it for every occasion even when there is turkey to use for gravy, they want Sheri's milk gravy.
Merme, you've had quite the life. You're always saying something that sounds like you should be on CSI. Glad you're ok now.
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#130262
November 19th, 2005 at 10:47 AM
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Sheri ~ That butter in the pan with flour browned a bit is how I start all my cheese sauces. I never thought of doing it without adding any cheese! What a concept!! Thanks! CSI? I thought you were going to say Insane Asylum! Merme
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#130263
November 19th, 2005 at 11:22 AM
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You might meet up with our Cindy Lou, Fay, Louise at the Asylum.
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#130264
November 19th, 2005 at 11:25 AM
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Wild Woman
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Wild Woman
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Sheri ~ That butter in the pan with flour browned a bit is how I start all my cheese sauces. Sheri & Merme...I add a bit of garlic to it to make the cream sauce for creamed peas, creamed potaoes or creamed spinach...........ewe...now I want some creamed spinach!!!!!
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#130265
November 19th, 2005 at 11:30 AM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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You might meet up with our Cindy Lou, Fay, Louise at the Asylum.
 Now I'm craving creamed spinach and salmon. 
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#130266
November 19th, 2005 at 11:31 AM
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AV Queen
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Now I'm craving creamed spinach and salmon. Oh man. Can't you crave something normal, like chocolate? 
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#130267
November 19th, 2005 at 11:32 AM
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Can't do the creamed spinach. Just don't like the sound of it.
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#130268
November 19th, 2005 at 11:33 AM
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Wild Woman
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Now I'm craving creamed spinach and salmon. I always have spinach with my salmon patties...haven't had creamed spinach in a long time though....I think I like just plain spinach with the salmon patties because I pour on the malt vinegar...and let some run into the salmon...and EWE MAN...can I have a good time!!! ~V~
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#130269
November 19th, 2005 at 11:33 AM
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Official Problem Child
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#130270
November 19th, 2005 at 11:34 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Can't do the creamed spinach. Just don't like the sound of it. Sheri...do you like spinach dip? That is what creamed spinach reminds me of...it really is yummy!!!
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#130271
November 19th, 2005 at 11:37 AM
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AV Queen
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Oh....malt vinegar too? :p Wrong, I tell you! I've got to go find that can of whipped cream to get the thought out of my mind.
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#130272
November 19th, 2005 at 11:41 AM
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Oh Barley, I meant to tell you that when I roast a ham I do not glaze it per se. I just let 'er bake and bake.
Then, before serving, I whip up a special sauce made out of cornstarch and water with cherries and apricots all diced up and a touch of cloves added. That stuff is DELICIOUS!
It's what we served at one of my weddings.
Oh, and I know plenty of people who baste the ham with pepsi.
Merme
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#130273
November 19th, 2005 at 11:47 AM
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I do love spinach dip with lots of water chestnuts. But stillcan't do the creamed spinach.
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#130274
November 19th, 2005 at 11:55 AM
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Official Problem Child
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I've got to go find that can of whipped cream to get the thought out of my mind. OMG!!! I forgot I had a big can of Redi-Whip in the fridge! I'm gonna go eat all of it...just because it's there!
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#130275
November 19th, 2005 at 11:56 AM
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Official Problem Child
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...and I have nothing better to do right now!
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#130276
November 19th, 2005 at 11:58 AM
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AV Queen
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#130277
November 19th, 2005 at 12:08 PM
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Wild Woman
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So, Barley...I guess it would be safe to assume that you don't like sardines either...? ~V~
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#130278
November 19th, 2005 at 12:09 PM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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DON'T READ THE LABEL!
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#130279
November 19th, 2005 at 12:12 PM
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AV Queen
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Joined: Aug 2003
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Sardines, um, noo...but my anemone does!
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#130280
November 19th, 2005 at 12:13 PM
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AV Queen
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#130281
November 19th, 2005 at 12:22 PM
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Wild Woman
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Do you like dill pickles and hot chocolate? Not unless I'm pregnant...  I have to be in the mood for dill pickles...although I can drink the pickle juice anytime...  ~V~
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#130282
November 19th, 2005 at 12:23 PM
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AV Queen
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Hey now...I'm not pregnant! They go well together!
How about popcorn with parmesan cheese on it?
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#130283
November 19th, 2005 at 12:27 PM
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Wild Woman
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How about popcorn with parmesan cheese on it? Now yer talkin...and a sprinkle of garlic.... ~V~
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#130284
November 19th, 2005 at 12:30 PM
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AV Queen
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Yay! We agree on something! Mike calls it my "vomit corn"...he can't handle the smell.
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#130285
November 19th, 2005 at 01:24 PM
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So, Barley...I guess it would be safe to assume that you don't like sardines either...? Yummy! I love sardines....oysters, muscles....my boyfriend cringes when I open a can but my rabbit loves them??? I don't think there's been a food mentioned yet that I don't like.
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#130286
November 19th, 2005 at 03:15 PM
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Wild Woman
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I don't think there's been a food mentioned yet that I don't like. Me either Christina....I love it ALL!!! ~V~
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#130287
November 20th, 2005 at 04:31 AM
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The only things I really can NOT eat are palm hearts (so bitter!) and okra (so slimey!) otherwise, I'm game for anything, almost.
What's there NOT to like about good food well prepared?
Merme
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#130288
November 20th, 2005 at 05:08 AM
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You have to try fried okra...probably better than fried squash or mushrooms!
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#130289
November 20th, 2005 at 05:10 AM
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I LOVE beets, canned, fresh, any way, but I'm not crazy about pickled! 
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#130290
November 20th, 2005 at 09:09 AM
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What?! Peppereater! You mean you DON'T make up a batch of pickled eggs and beets with onions right before Easter each year?!
It is SUCH a tonic and looks SO beautiful on the table with the ham and potatoe salad and green bean casserole...
Plus it is a good way to use up some of those dyed Easter Eggs, just keep dropping them in the jar! (Peel 'em first, of course)
I get so impatient for the eggs to pickle, I am stealing them out of the jar way before they are red all the way through...
Tell me, you at least eat Harvard Beets?
Merme
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#130291
November 20th, 2005 at 09:30 AM
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Wild Woman
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I love pickled beets in my salads...or by their selves. I guess I just like about anything. Okra...nothing better than a big pot of okra & tomatoes. My mom use to make breaded tomatoes..I haven't had any in years...I wonder if I could come close to getting them to be like hers... Merme, are palm hearts the same as artichoke hearts? I use to think I didn't like artichokes...but man, I crave them now!
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#130292
November 20th, 2005 at 09:34 AM
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Originally posted by 4Ruddy:
I love pickled beets in my salads...or by their selves. I guess I just like about anything. Vanessa!! We've got to get together and eat sometime!! Honestly, there still hasn't been a food mentioned that I don't love!!! Hmm......what should I eat now?? What's in my fridge??? Christina
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#130293
November 20th, 2005 at 09:45 AM
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Wild Woman
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The first of the year, when we went on the cruise that my sis got us for Christmas...I ate the entire time! I didn't want to get off the ship to go see the sites..was afraid I would miss something wonderful to eat! They had a VERY elegant resteraunt that I ate at every night (and morning) that served the most wonderful gormet meals ever. I am still trying to re~make an asperagus mousse that was out of this world! It made me really broaden my cooking adventures!
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#130294
November 20th, 2005 at 10:25 AM
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No, Vanessa, palm hearts do not come from artichokes. Palm hearts come from palms. I DO like artichoke hearts, though.
Merme
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#130295
November 20th, 2005 at 11:05 AM
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How about popcorn with peanut M&M's thrown in the bag. Good. I don't eat beets or pickled eggs or sardines. Didn't realize I'm so picky. Merme, you've got to try the fried okra. Very good.
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#130296
November 20th, 2005 at 11:36 AM
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What do you do with the okra like that? Dip it in something to coat it and then fry it? Or more like a saute without breading?
Merme
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#130297
November 20th, 2005 at 11:42 AM
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I dust it very lightly with flour then fry it in extra virgin olive oil. It gets crispy. I don't like it deep fried as in dropped in boiling oil. I do mine in an iron skillet.
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#130298
November 20th, 2005 at 11:49 AM
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Wild Woman
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I make a super easy "dip" for my fried okra....1 part ranch dressing mixed with 1 part blue cheese dressing...(that is a staple around here!) Merme, the sweet potato puff recipe that I posted..I just saw Paula on the cooking channel make the same recipe only she rolled hers in coconut with a little cinnamon & sugar mixed in it. I think that would be a little too sweet for my taste but thought you might like to know!
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#130299
November 20th, 2005 at 11:54 AM
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Well, thanks for the additional tip, 'Nessa.
If I were making them for others, perhaps I would try that. But Maxi HATES cinnamon AND coconut, so I know he wouldn't even try them. I am planning to make a batch for him to take to his dad's house for Thanksgiving, along with the special pie I bought in support of a local high school band. So it would be altogether too bad if I made them knowing he wouldn't even get to have one.
Both the suggestions you made, Sheri and Vanessa, about the okra sound good. I got rid of my cast iron pan several years ago though I've been meaning to get another...haven't been happy with any pans since then truth to tell!
Merme
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#130300
November 20th, 2005 at 12:02 PM
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Do you have an electric frying pan? I fry it in that sometimes and that's what I do my milk gravy in.
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#130301
November 20th, 2005 at 12:03 PM
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Wild Woman
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I have used the sugar coated corn flakes for a more "candied" puff...and I like that real well...but I just don't think I would like the coconut with the sweet potatoes. Maxi & I would get a long just great! I rarely use cinnamon in anything! Very rarely..it is just not one of my favorite spices at all! I keep it for cinnamon rolls...but I make them for the kids and for gifts...haven't eaten one in many many years!
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#130302
November 20th, 2005 at 12:12 PM
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Vanessa, I don't know how you get anything done. You cook so much. Even when I was a stay at home mom I didn't cook as much as you. Dinner every night, but cereal or oatmeal for breakfast, and soup or sandwiches for lunch.
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#130303
November 20th, 2005 at 12:18 PM
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'Nessa, do you also dislike peppermint? Many people who dislike cinnamon also dislike peppermint because they are flavor related.
I THINK, but I'm not sure, it is the texture of coconut that annoys him...one of his sensory adversions. He likes coconut milk, though.
And yes, Sheri, I do have an electric frying pan. I'll try that!
Oh, and speaking of milk, do any of you use alternative milks?
Rice? Goats? Powdered? Evaporated? Soy?
I do.
I ALWAYS have powdered in the cabinet because it is so useful not just for cooking but also for bathing when the skin needs some extra pampering.
Merme
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#130304
November 20th, 2005 at 12:20 PM
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Oh, and cold cereal for breakfast? Do you really eat that stuff Sheri?
My son would stage a mutiny if I tried that. But then, I don't like it either, so, there ya go.
Cold cereal is ok for an evening snack, though.
And what's wrong with soup and sandwiches for lunch? I think that's a great lunch for you to have made all the time!
Merme
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#130305
November 21st, 2005 at 01:39 AM
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Merme, I used to use soy milk all the time but it's got a lot of fat. It's very good. I tried the fat free and it was terrible.
I don't eat cereal at all but my children like it. They don't eat eggs, pancakes, waffles, susage or ham. Johnny likes cold cereal too. What does Maxi eat for breakfast?
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#130306
November 21st, 2005 at 03:41 AM
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Wild Woman
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Vanessa, I don't know how you get anything done. You cook so much. I can't help it Sheri...it is in my blood! I can't remember ever going to my grandma's house that she wasn't in the kitchen! It didn't matter when or what time you hit her house...there was always something yummy going on! My family is VERY spoiled to full meals! And...that is my "relaxing" time! It has just been a bit of a challenge here because I have no kitchen to speak of! I don't think Peanut has ever had cold cereal except to munch on dry when we are traveling. Merme...I do like peppermint...but not peppermint "flavored" things. Like peppermint coffee or cakes...that sort of thing...but I do like the soft peppermint sticks. ~V~
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#130307
November 21st, 2005 at 09:16 AM
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Tell me, you at least eat Harvard Beets?
What are those?
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#130308
November 21st, 2005 at 09:19 AM
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[QUOTE Maxi HATES cinnamon AND coconut] [/QUOTE]
Yeah, okay, I said I like everything, but coconut doesn't thrill me. I like cream pie, and german chocolate cake, 'though I don't eat many sweets, but coconut in general, :p
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#130309
November 21st, 2005 at 09:42 AM
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Oh, where to begin? Sheri ~ You asked what does Maxi eat for breakfast? Anything as long as it is hot food. When he was very small he would call to me "wake and cook, Mama! Wake and cook!" So I'd drag out of bed and start rattling the pots and pans. Mostly, he loves One-Eyed Jacks, Eggs In A Basket, or a homemade breakfast sandwich, but isn't adverse to leftovers from dinner heated up. He is badly shocked when people eat pastries or cereal for breakfast. Dave ~ Harvard Beets are when you add cornstarch to the beet juice and thicken it up like a rich gravy. Some folks add lemon. And have you ever had the opportunity to eat a coconut right off of the tree? When I was a kid my family moved to Miami for a year and we had coconut trees in our yard. A Seminole man came to our house and showed us how to get them out of the huge husks, poke holes in the openings to drink the milk, then break the coconut apart to eat. That stuff is wonderful fresh like that. Out of a bag or in a piece of candy, not so good. Merme
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#130310
November 21st, 2005 at 09:50 AM
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As a matter of fact, I have had fresh coconut...in Mexico. They lop the top off with a machete and give you a straw to drink the juice. I wouldn't even call it milk...it is so fresh that it's clear! Go figure!
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#130311
November 23rd, 2005 at 10:38 PM
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Isn't it interesting, Dave, how vastly different fresh foods can be from those that have been unkindly processed? I'm not against processing per se, but only against it done poorly.
And, I'm still wondering if anyone here enjoys Steak Florentine?
Merme
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#130312
November 23rd, 2005 at 10:52 PM
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And, I'm still wondering if anyone here enjoys Steak Florentine? I forget what that is...
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#130313
November 23rd, 2005 at 10:59 PM
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Steak Florentine is thin steak that has been cut into 1 to 1.5 inch wide strips. Each strip gets coated with spices, spinach and cheese, then rolled up into a pinwheel type disc about 4 inches across. Then it gets tied into shape. That is how you purchase them... already prepared.
Pop 'em in the oven and shortly you have a yummy supper!
It reminds me of when I used to buy an extra thick steak and cut it in half crosswise to make a sandwich pocket. I'd stuff it with spinach, bacon, tomatoes, diced onions, a bit of garlic, and roast that. Some people like those pockets with a bit of tomatoe marinade gravy on the side to pour over their plate.
Merme
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#130314
November 23rd, 2005 at 11:00 PM
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Oh, and Dave ~ I meant to ask you before if you do not have a real butcher near you?
Merme
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#130315
November 23rd, 2005 at 11:10 PM
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Oh, and Dave ~ I meant to ask you before if you do not have a real butcher near you?
Merme...Better yet! My brother-in-law custom feeds beef on his farm, and we buy a half or whole beef about once a year...The steaks are better than anything you can buy. We have a store nearby, Country Boy, that has excellent meat, as well, much better, I think, than Albertson's and those places , but unlike Albertson's, they don't prepare things like steak florentine. I love to cook, and I'll look up a recipe for florentine and try it at home.
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#130316
November 23rd, 2005 at 11:36 PM
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Wow, aren't you the fortunate ones? Fresh stuff from a family type farm.
About a block from my house is a real butcher shop that people drive to from hours away to buy his things.
The real butchers who work there are very, very good at what they do.
I go in and ask: what's good for dinner tonight?
And he'll ask: for how many? The grill or the oven?
And he always dreams up something YUMMY!
Also, he once saved me about $30 on my leg of lamb order one Easter by giving me the hint about the correct way to order it.
And he'll do things like build me a roast if I tell him I want pot roast for 6 people or for 8. Or if I ask him to slice the pork chops extra thin for my pork chop casserole.
It is helpful to have someone so near who really knows what they are doing!
Merme
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#130317
November 24th, 2005 at 03:05 AM
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I used to live in a place that had a real butcher. It was wonderful. Now I don't know where there is one and meat cutters at your grocery chains are very accomodating.
Merme, I've never eaten lamb. I've been told it has a "harsh" taste. Not sure what that means. I don't like mint. I'd like to start with chops instead of doing the whole leg thing. Any suggestions?
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#130318
November 24th, 2005 at 05:47 AM
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I like to broil lamb chops, just get them barely cooked through. I do like a tiny dab of mint jelly with them, but with or without, they're GREAT served with peas and new potatoes.
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#130319
November 24th, 2005 at 05:51 AM
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P.S. I think what I get are the shoulder chops. Anyway, the tiny, less expensive ones...They're not commonly available except at Easter.
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#130320
November 24th, 2005 at 09:44 AM
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Sheri ~ Serving lamb is a very Mediteranian thing, and I can think of countless Greek recipes. You've never had a Gyro? Lamb is also terribly British Isle, and if you prefer your food without the Mediteranian spices, you could try English recipes, which tend to be more basic. The addition of mint jelly on the side isn't a necessity. It is moreorless used as one might put a bottle of ketchup on the table for those who like it. And as whether or not it is "harsh", well... I would say it isn't a harsh meat such as Moose can be, with that rather strong "gamey" taste, but it does have a distinctive flavor. You KNOW you are not eating beef,chicken or rabbit. If you'll let me know your spicing preferences, I will be glad to look up some things for you in that genre. Of course Peppereater's broiled chops with new potatoes and peas is top notch too. Merme
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#130321
November 24th, 2005 at 12:15 PM
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I think I'll try the broiled chops to start with to see if I like them. That's easy enough.
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#130322
November 25th, 2005 at 12:02 PM
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I fixed Rachael Ray's apple and onion stuffing and it was horrible. We all tried a bite and didn't eat another one.
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#130323
November 25th, 2005 at 12:13 PM
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How did she suggest you prepare it, Sheri?
Merme
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#130324
November 26th, 2005 at 01:46 PM
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She sauteed an onion and green applies in butter, add toasted, buttered, diced bread, warm together, then add chicken stock to moisten. It didn't taste very good. No one liked it.
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#130325
November 26th, 2005 at 10:50 PM
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Sheri, that doesn't sound too good to me, either!
When I make the traditional, standard bread stuffing, I always add celery, onion, and at least one red apple diced up. It is how my mom made it when I was a kid.
In this way, all the flavors we so like about the traditional stuffing remain intact and yet you get the delight of small pieces of apples that have been baked right along with everything else.
Merme
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#130326
November 27th, 2005 at 09:41 PM
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Rachel did put celery in hers but we don't like celery. I don't think it would have made that much of a difference. You know, hers is 30 minute stuffing and it didn't take more than 30 minutes to make Some people might like it but we didn't.
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#130327
November 27th, 2005 at 11:49 PM
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Wild Woman
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Wild Woman
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I saw her make that Sheri and wondered about it..now I know! One thing I have noticed on the cooking channel about the stuffing is that it never looks "done" to me! You can always see the bread "cubes in it. When I do dressing, I like it to be moist and mixed up enough that you cannot see the individual bread or cornbread cubes!
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#130328
November 27th, 2005 at 11:53 PM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Well, I meant to say...our favorite dressing is squash dressing. I have tried MANY others but always keep coming back to the same tried & true one made with yellow squash. And...by ALL means...do not try the recipe on the back of fresh cranberries for their cranberry dressing...I tried that one last year and it got thrown out....even the dogs turned their nose up to it!
~V~
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#130329
November 28th, 2005 at 12:32 AM
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You can always see the bread "cubes in it. When I do dressing, I like it to be moist and mixed up enough that you cannot see the individual bread or cornbread cubes!
That's soooo funny, Vanessa - I really like the whole cubes and prefer the extra dressing that my husband cooks "out" of the turkey to the one that is too "mushy" that was cooked inside! The best part for me, is the toasty brown cubes that happen to be on top of the pan-cooked stuffing! Different strokes for different folks I guess!
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#130330
November 28th, 2005 at 01:51 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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dressing that my husband cooks "out" of the turkey to the one that is too "mushy" that was cooked inside! That's why I don't stuff the bird Lynne. By the time the stuffing is done..the turkey is way over cooked. I think you aquire a tast for what you are raised around. Although I try new things constantly. ~V~
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#130331
November 28th, 2005 at 04:04 AM
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I like mine a little mushy. Wonder if it's a southern thing. I'm roasting a chicken today and I'm going to make cornbread stuffing.
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#130332
November 28th, 2005 at 04:09 AM
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Joined: Jan 2005
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When I do dressing, I like it to be moist and mixed up enough that you cannot see the individual bread or cornbread cubes!
Here, hear! I don't do much to my dressing.....let the turkey do the work. I use a few different kinds of good bread...season it and let it sit over night, then simply sautee onions, celery, mushrooms and garlic, mix it all together, add fresh thyme, rosemary and parsley, lotsa salt and pepper and thats it. I like the saying "KISS"..keep it simple stupid. Less is more when it comes to my stuffing...mmmm...can't wait for Christmas! Christina
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#130333
November 28th, 2005 at 04:11 AM
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Oh...sometimes add cooked bacon to the mixture.
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#130334
November 28th, 2005 at 04:36 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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I like mine a little mushy. Wonder if it's a southern thing. I'm roasting a chicken today and I'm going to make cornbread stuffing.
Must be Sheri...I don't use much bread in mine at all...just good ol' cornbread. Although I did run across a recipe for spinach and artichoke dressing that is sounding really good! But when it comes to having turkey...I'll just stick to the ol' favorite! Save those fancy smancy ones for later! ~V~
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#130335
November 28th, 2005 at 07:32 AM
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You guys are rubbing off on me. I haven't cooked so much in years. (Johnny says thanks) Today I roasted a chicken, made cornbread stuffing, gravy, brussels sprouts, salad, and opened some cranberry sauce. And, I'm already thinking about dinner tomorrow night!!!
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#130336
November 28th, 2005 at 08:12 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Sheri,we can eat a ton of brussel sprouts! I messed up a few years ago and steamed some fresh ones...now I can't hardly eat the frozen ones...there is such a difference.
Dressing is a real comfort food for me...I think it is all the rosemary & sage. When I have a headache...I want dressing..it just helps for some reason!
~V~
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#130337
November 28th, 2005 at 09:16 AM
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My children won't eat brussel sprouts but Johnny and I like them alot. I saw a show the other day where the chef took the them all apart and fried the little leaves. Have you ever done that?
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#130338
November 28th, 2005 at 10:28 AM
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Dressing is a real comfort food for me...I think it is all the rosemary & sage Vanessa ~ you and I will never have to fight over food - those are the 2 spices I DISlike the most!!!
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#130339
November 28th, 2005 at 10:34 AM
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Lynne, do you eat stuffing then cuz those are the 2 best spices for yummy stuffing.
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#130340
November 28th, 2005 at 12:39 PM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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I cannot imagine dressing or turkey or chicken without Rosemary and sage...that's just wrong! Sage is what dressing is all about...and Rosemary & chicken...OMG...I wouldn't be able to cook with out it. Rosemary is my FAVORITE herb (the herb of remembrance)....basil running a close second.
Sheri, I have never heard of frying brussel sprout leaves...but it does sound kind of interesting! I fry cabbage all of the time..and it is really great, so why wouldn't brussel sprouts be...
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#130341
November 28th, 2005 at 12:47 PM
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Snow Bunny
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Snow Bunny
Joined: Apr 2005
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Vanessa, I have friends that smudge with burning sage (NOT sage brush) when they do an outdoor party they have every year. It is to help bring out good thoughts and be conducive to good conversation. It seems to work wonderfully.
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#130342
November 29th, 2005 at 04:46 AM
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I had chicken salad for lunch today and I've got the chicken bone from yesterday in a pot for soup tonight. I feel just like 4Ruddy with all this cooking.
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#130343
November 29th, 2005 at 05:20 AM
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Joined: Oct 2004
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Fernie ~ Many people I know burn a tiny bit of sage inside the house as well, to "clear the air".
Sheri ~ How industrious you've become in the kitchen, my friend! You must be feeling better?
Merme
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#130344
November 29th, 2005 at 05:41 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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It is to help bring out good thoughts and be conducive to good conversation I didn't know that about sage...Rosemary is the herb of remebrance. I always take a bouquet of Rosemary when I go to the Cemetery where Dayne was buried. And, I keep some in a simmering pot...hoping it will help me REMEMBER something...anything!!!! I also have some essntial oil called holy basil that I use on my joints...man it smells wonderful. I actually pretty much like all herbs! I hate it that I am going to have to start over...I had my 3 herb gardens well established...and I'm missing them already! ~V~
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#130345
November 29th, 2005 at 08:39 AM
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#130346
November 29th, 2005 at 09:07 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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A) I cook a lot B) I dry them and that is what everyone gets for Christmas C) They are SOOO pretty! I guess I might add, that I usually have about 4-5 varieties of basil, 3 of Thyme, basil, oregano & fennal take up a lot of room. I kept expanding the chives (2 types). I have to have marjoram...and 6 Rosemary bushes...and then I got on this mint kick...you know there is only a million flavors of mint!!! Well...I was actually needing to add another bed...I was running out of room! ~V~
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#130347
November 29th, 2005 at 09:21 AM
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Snow Bunny
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Snow Bunny
Joined: Apr 2005
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I started some herbs this past summer. The lavender, parsley and cilantro are doing wonderfully, the basil is the only plant some kind of bug ate to ribbons. I am starting some indoors this spring and adding rosemary, marjoram and chives to my herb garden. I love to cook with fresh herbs. yummmmmmm
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#130348
November 29th, 2005 at 09:31 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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I love to cook with fresh herbs. yummmmmmm
Makes all the difference in the world!!!! ~V~
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#130349
November 29th, 2005 at 10:42 AM
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I want to start some inside herbs. I don't have a lot of counter space. This house has 28 windows but doesn't get a lot of sun because of the oaks. How big are your inside pots usually.
TK, since you've moved does this mean I won't get my herbs this years for Christmas?
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#130350
November 29th, 2005 at 01:01 PM
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Joined: Oct 2004
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Hi ~  I thought you all would be amused by this... I do not watch much TV; I can go for months without even turning the thing on because I forget about it if Maxi isn't home. This morning while I was preparing his breakfast he said something to me about Rachel Ray. I stopped stirring the bowl and looked at him to be sure I'd heard him right. I had. He went on to tell me all about her show and her cooking philosophy and compared her to other cooking shows he'd seen. He actually gave a reasonable defense of her (apparent) fondness of using packaged foods for something he called "Thirty Minute Meals". I was pretty amazed as I've never watched the cooking shows! Merme
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#130351
November 29th, 2005 at 01:09 PM
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AV Queen
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AV Queen
Joined: Aug 2003
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I love thirty minute meals! I have several herbs in pots that I drag in for the winter. I set them on the floor right in front of the window that gets the most sun...most are in 6" pots. I was doing really well using them for cooking, until I got the bunny. He needs fresh greens, and I'm out of carrot tops and such. He LOVES parsley and basil! 
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#130352
November 29th, 2005 at 03:05 PM
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I was doing really well using them for cooking, until I got the bunny. He needs fresh greens, and I'm out of carrot tops and such. He LOVES parsley and basil! Yep, it's hard not to share with those sweet little creatures. Last year, I had all my herbs in the backroom ready to be planted outside..I made the mistake of leaving the door open to the room while I was at work...well, needless to say, the rabbit had a feast on my basil, cilantro and parsley..lil bugger! I just started more herbs indoors for the winter. I'm growing basil, cilantro, oregano, thyme and rosemary. All doing well and adding a lovely scent to my kitchen!!  Christina
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#130353
November 30th, 2005 at 12:56 AM
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I'm going to start some herbs after Christmas. Like I said, I don't get a lot of sun so I'll have to move them from room to room and see what happens. Where is Vanessa? Tonight I'm fixing cornish hens with finger potatoes (saw those on 30 minutes meals). I'm sooooo domestic.
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#130354
November 30th, 2005 at 01:15 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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She's right here! I am cracking up at all your cooking Sheri!!! ~V~
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#130355
November 30th, 2005 at 01:16 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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And...cornish hens are so much FUN!!!! I love to do them for "special" little dinners...haven't done them in a while..
~V~
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#130356
November 30th, 2005 at 03:47 AM
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My husband really likes them - plain. I just cook them with EVOO, a little butter, salt and pepper. It's an easy, fancy dish. I think I'll put the potatoes, since they are little finger potatoes, in the pan with them. What do you think?
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#130357
November 30th, 2005 at 12:59 PM
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Sheri ~ The hens with the finger potatoes sound marvelous! How did it all turn out? Merme
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