I made my raw cranberry relish yesterday so flavors can blend. Left out the slivered almonds but will add them tomorrow so they'll stay crisp. Some recipes for this call for blending up a whole orange, peel and all. I think the white part of the peel can be bitter, so I cut out the segments, and made sure there were no seeds. Grated the peel. My mom made it with candied ginger. I've made candied ginger before but decided just to grate some fresh ginger into it. I don't know why you'd need extra sugar since you put 1/2 c. of sugar in it anyway. But a little ginger is good with it. I think I put powdered ginger last year. Fig, I made the brussel sprouts according to your recipe a few weeks ago. I burned them cooking them that long. They looked good at 20 min. . I think 30 min total cooking time would have been better. Today we're making two pies, pecan and pumpkin, and cooked cranberry sauce, and cornbread for the dressing. Plain pecan pie is so good but we might try a bourbon pecan pie recipe from Acadiana Table. I hope everyone will have a wonderful Thanksgiving! There's a lot of wisdom in thankfullness in my opinion. How so? Because it is so easy to overlook the good as bad stuff seems so pressing and insistent and must be solved. The good waits. Ok, enough from me.

I'm not KatieC, but here's her recipe!! Delicious! I love to can in pints and just grab one to take to work. I can microwave it right in the jar and drink it! Roasted Tomato Garlic Soup Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. That said, I do keep a couple of Cream of Mushroom and Chicken on hand for recipes that I make infrequently for when "I don't want to cook". Yes, I've opened a can of tuna, can of soup and boiled noodles. Of course I always have to toss in some frozen peas, chopped celery, maybe olives or roasted red pepper. My White Chicken Enchiladas use a Cream of soup and they just aren't "THE RECIPE" without it. I probably use a total of 4-5 cans a year. Whatever. It's not any worse the hitting the drive through at a burger joint! I probably do that once a year! I say "to each his own". The only thing I don't like about prepared/packaged stuff in general is that the supply of basic ingredient selections at the grocery seem to be dwindling (pure space issue, I'm sure). Produce areas are smaller, meat counters, fresh seafoods and basic dairy products have fewer feet of space. :-( Just one more reason I'm always looking for a more direct source! Deanna

Here's our friend Maria's everyday chicken mole or, as she explained to me long ago, amused by the new culinary fuss over "moles," chicken in gravy. Maria was the oldest of 10 and spent her childhood here in the U.S. babysitting and on a stool preparing meals while the adults were out in the fields. She's a fantastic cook, but this is simple home cooking, no chocolate, no "special" ingredients. I'm offering it because I never see it on recipe forums and it is delicious, definitely winter comfort food. Amounts are approximate, of course, and can be massaged as desired. Chicken broth Water and 2-3 pounds chicken parts, chicken, plus whatever you usually add, such as: 1/2 onion 2 cloves garlic 1 leafy stalk celery. 1 bay leaf 2 teaspoons thyme Salt and pepper to taste Gravy 3 tablespoons chicken fat (skimmed from chicken broth) 1/2 onion, chopped 2 cloves garlic 3 tablespoons flour Cumin seed, broken up, to taste, about 1 tablespoon or more Good quality chili powder to taste, start with a tablespoon if unsure 3 cups chicken broth Simmer first group of ingredients about 20 minutes, skimming foam as they approach a low boil, then turning heat down to simmer about 20 minutes for the typical supermarket chicken. Remove and cool chicken enough to pull apart into bite-size pieces. For gravy, lightly saute onion, garlic and spices in chicken fat skimmed from the broth. Sift flour into the pan, whisking quickly, and stir over low-medium heat until flour is cooked; will be bubbly but not browned. Then stir in defatted chicken broth and simmer until thickened. Salt as desired. At this point you can add more chili powder to taste if needed and simmer a bit more. We like it a nice medium chile-red, not pale and not dark. Then add the chicken and serve over whatever you like.

LOL Angela.......looking forward to an avocado!! Rhizo, I wish I lived closer, I'd crash your dinner. Now you made me want kabobs! Raven, I love a good sub.Haven't had a sub in a long time. Kittie, we love hamburger patties and broccoli. We need a potato though. OF, steak and strawberry pie. You eat well. Marilyn, tacos are so good. Now you made me want them, too. Glad I could help with your watermelon craving. :) Shirley, I always, always want ham, potatoes and green beans. I keep looking for ham on sale but it hasn't been in a dog's age. I think instead of craving everyone's meals and make them, I'll just have to make a road trip and visit you all!