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“Curse of the Thanksgiving Stuffing”

True story!

This ridiculous incident happened in 2005. 

It gets sadder AND funnier to me, the more time goes by.

Dear Stuffed Ones:

Since Tuesday morning,  I had slaved over an intricate stuffing recipe with about 17 ingredients in it, ranging from browned sausage, Granny Smith apples, sweet onion, toasted walnuts to homemade cornbread and more secret spices than KFC.  It filled three enormous pans when I was done, and I surveyed the results with great pride.

On Wednesday afternoon, I went and picked up my Dad, then drove the 3 pans of wonder-stuffing from Boston to upstate New York, to my sister’s. They were very carefully packed and safely strapped on the back seat seat.  My sister trucked them to my cousin’s on Thursday morning, while my Dad and I relaxed back at the hotel.

At this point, this stuffing had traveled more than most of you did for Thanksgiving. Read the rest of this entry

Recipes: Time-savers and add-ins

Who wouldn’t love creating soup-to-nuts meals every day, from scratch?

OK, maybe not literally soup-to-nuts, but you know what I mean: wholesome, healthy meals that are creative and delicious. Time constraints and energy shortages can get in the way;  as much as I   to cook from scratch,  there are times when I need to take a few shortcuts.

I’m not alone in that, either;  there is a very popular show on the Food Network, Semi-homemade with Sandra Lee,  in which Sandra combines fresh ingredients with store-bought to create what she calls “semi-homemade” dishes.

Over time, I’ve come up with a few shortcuts, myself,  that are real winners: Read the rest of this entry

Curse of the Thanksgiving Stuffing

As Thanksgiving Day approaches, I am busy cleaning the house, clearing my calendar, and planning my elaborate all-spiced menu of goodies. While deciding on what type of stuffing to make this year, I remembered this sad and true episode from my archive of family holidays… ahh, the memories!

~ Laura

_______________________

Dear Stuffed Ones:

Since Tuesday morning,  I had slaved over an intricate stuffing recipe with about 17 ingredients in it, ranging from browned sausage, granny smith apples, sweet onion, toasted walnuts to homemade cornbread and more secret spices than KFC.  It filled three enormous pans when I was done, and I surveyed the results with great pride.

I drove this wonder-stuffing from Boston to New York, to my sister’s, on Wednesday afternoon, a gingerly packed and teetering Tower of Stuffing on the back seat.  I had to convince my Dad that, no, he couldn’t “just have a little taste” and he’d have to wait until Thursday. Read the rest of this entry

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