4 Comments

1. mr.smith says:
   29 November 2008 at 4:48 am

   i say “um” a LOT…
2. parental unit says:
   30 November 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 says:
   6 December 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 says:
   8 December 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).