what the bloody heck am i thinkin

[beagle]

I am pleased to say it was an awesome success

Excellent.

So even though it started off bumpy- it was awesome, but still not as good as my moms or grandma's

Not only a brilliant chef, but a born diplomat too...

[anthrochild87]

*bows to beagle*

and how did everyone's holiday go??

[anthrobabe]

You should see her direct traffic at the lake!
Ohhhh -- I wonder if I have that photo

Ducks and runs like heck because she knows she is in trouble for even suggesting the posting of that photo!

We had a good Thanksgiving here overall- ok you know how it goes. I think that for Christmas we are going to do something on neutral ground- like in Switzerland.

[anthrochild87]

You should come to CO- you would love it

and yeah--- that photo appears on here............

*the ABS will come eat you!!!!*

[Bluenose]

Hi AB,  the trick with long cooking is long and SLOW.  Use a much lower temperature and cooking a turkey for 7 1/2 hours could give you a bird to die for, succulant and juicy.  I have been turning down the heat and cooking for longer with all my roats for the last year or so and the results have been spectacular, even the crackling on roast pork works well - despite the conventional wisdome it takes high heat to make it.  Maybe you could move the knob on your oven so it says it's a lot hotter than it really is and then your mum would be happy and you would still have a delicious dinner.

BTW, where is that photo again?  <grin>

[anthrobabe]

It's so cute!

It is in one of these drawers somewhere- or a photo album-lets see......

[anthrochild87]

NUUUUUUUUUU

not the photo


photo+anthrochild=DEATH!!!!!!!

[anthrobabe]

 
I haz wayz of makin u squirm