1 | mr.smith

November 29th, 2008 at 4:48 am

i say “um” a LOT…

2 | parental unit

November 30th, 2008 at 5:44 pm

Everything looks great. Wish we could have been there to enjoy the feast. Should have your own cooking show on TV.

3 | heath

December 6th, 2008 at 10:45 am

One of the shows we watch often is Next Food Network Star. I guarantee we could be just as much if not more entertaining than some of those folks.

We certainly do have fun preparing meals for ourselves or for guests.

4 | Tom Barrett

December 8th, 2008 at 8:06 am

Uh… the frozen parts not so exposed with stuff up its backside

I still prefer a covered roasting pan to self-baste Mr. Tom. For stuffing, I prefer Kellog’s bread crumbs, day old corn-bread (made with bacon fat in a cast iron skillet), rice, celery, onions, bell pepper, and egg. Lots of pepper and a little salt. Ratios of these are a secret. I don’t saute my veggies, but I do devein the celery. I take Mr. Tom out and save his juices, and then mix those with the dry stuffing and put it in the roasting pan to cook a while uncovered. Mr. Tom goes back in on top of the stuffing after a wee bit so he will brown, and then it all comes back out. I usually roast the giblets with Mr. Tom to have all the juices there. And then take them out when I put the dressing in to make the giblet gravy (adding a cutup egg). I haven’t tried any of this with turkey eggs since those are creepy with the double yolks).