Take a look at the GW thread below. Yours appear to be the eggs of the nasty squash bug, so you should get rid of them! Here is a link that might be useful: This is what squash vine borer eggs look like

I must say - this was probably the most organized Thanksgiving turkey dinner I've cooked. Thank goodness. My oven behaved - probably because I took care to tuck in the wings this time - so that the dripping grease wouldn't drop down onto the burners causing a bit of a "flare-up" which My oven is prone to do if something boils over. Anyway, I cooked the bird as I usually do - upside down on the "X" shaped rack that has been a stand-by for such an event each turkey day. The bird is then slow cooked at 250 degrees - not basting until the skin hardens a bit. This seals in the juices, making the bird more moist. About half way through after the underside is nicely browned, I turn the bird over, to brown and cook the breast. When the breast reaches 180 degrees internally, we grab the carvers and that beautiful creation soon becomes a mess. Everything turned out quite well - expect perhaps for the marshmallows that were put on the sweet potato/pineapple dish - they refused to melt and perhaps the toasting oven was a bit too toasty. Ahem. So - now for making the pies. I liked my scheme last year - freezing the turkey, dressing and gravy in a pie pan shaped container. Then it is ready for use - either put in a pie shell - adding frozen peas, and top crust and baking. Or - just heating it up for another plain meal. Either way, lots of good left-over eating in store. As luck would have it - I had lots of volunteer help with clean up - and yours truly was ready for early retirement. Hope you had a nice holiday. Soooo - on to the next big bash - right. What are you planning on eating for X-mas - another turkey perhaps/or? Oh yes - about the dressing - it was a bit moist - will add less moisture next time, but tasty nevertheless. Some sage would have been nice tho. Just my 2 c's. Bejay

Bobby, I use to brine until I came upon the "presalting method". I think it is superior and no more dealing with a container of water. When I did brine, I used salt, but never added sugar. I hate sweet meat and sugar contributes a sweetness that I don't like. I would also add lots of cracked garlic cloves, pepper corns and sprigs of herbs, such as fresh rosemary and parsley. You might want to give pre-salting a try. I use it now for just about everything. Pork, Chicken, Turkey, Prime ribs, steaks etc... James, here is what you are looking for. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of presalting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

My Dh has was dx'd with diabetes almost 20 years ago. He managed it well with pills. His A1c was never more than 6.4. or less than 5.8, showing good control. But about 12 years ago he began loosing weight. Since he has never been overweight the loss of 30 pounds over about 8 months even though he was eating well and properly had his Endocrinologist concerned. At 5'10" and 130 pounds DH was looking and feeling bad. The Doc reccommended that he try insulin to control his diabetes. Having raised a daughter with type 1 diabetes (and of course on insulin), plus 2 dogs over the years with diabetes that we treated with insulin, well...we already knew all the ins and outs of insulin use. Within 4 months DH had gained back the lost weight and was feeling great. He continues to do well on 4 shots a day using 2 types of insulin. He tests his blood anywhere from 4 to 8 times a day depending on what and when he eats or what he is doing. Inability to control your blood sugars isn't always the reason to move from pills to insulin injections. Diabetes is a progressive disease even if you are doing everything right. In time insulin may be the right answer for any diabetic. You will be better off if you are being cared for by a doctor whose specialty is diabetes and who knows you well. My diabetic daughter is a nurse in supervision at a hospital. She is constantly amazed at how little the average doctor knows about diabetes and how to treat their diabetes patients. I think your friend needs to find an Endrocrinologist and get a second opinion. Her doctor's diet recommendation is against what I would think would be right for a diabetic starting insulin. Protien is a key to keeping blood sugars from swinging wildly as use of insulin can cause with a new inexperienced user. She needs the right doctor and a diabetes dietitian to help her with the right way to eat.