What's a holiday without a whine from me?

This Thanksgiving holiday reminds me of eating something my former MIL
cooked, which she called "dressing". I call it "bread soup" - no, I can't
even call it that because bread soup happens to be good.

It was this odd soupy stuff that was so runny you could drag a spoon through
it and not leave a track. We're talking runny, goopy, disgusting "dressing".
I was a polite guest; I never said a word, but just about gagged trying to
spoon some (or should I say ladel some?!) onto my plate. Do I need to get
graphic about what it resembled?! (Pardon me, the cat is barfing. Yeah, it
was like that!)

This woman was a very nice lady. But man, she could *not* cook. We won't
even discuss how she managed to make scrambled eggs that were completely
white, and prepared with nary a grain of salt or pepper. Blech!

Happy Thanksgiving everyone!

Jill

"jmcquown" wrote in message
...
What's a holiday without a whine from me?

This Thanksgiving holiday reminds me of eating something my former MIL
cooked, which she called "dressing". I call it "bread soup" - no, I can't
even call it that because bread soup happens to be good.

It was this odd soupy stuff that was so runny you could drag a spoon
through
it and not leave a track. We're talking runny, goopy, disgusting
"dressing".
I was a polite guest; I never said a word, but just about gagged trying to
spoon some (or should I say ladel some?!) onto my plate. Do I need to get
graphic about what it resembled?! (Pardon me, the cat is barfing. Yeah,
it
was like that!)

This woman was a very nice lady. But man, she could *not* cook. We won't
even discuss how she managed to make scrambled eggs that were completely
white, and prepared with nary a grain of salt or pepper. Blech!

Happy Thanksgiving everyone!

Jill


My great grandmother made cornbread dressing that was remarkably like peanut
butter. I still can't eat cornbread dressing.

Kathy

Happy Thanksgiving. Here is a Southern recipe that is especially for
Jill, but some other may like to try.

Roasted Glazed Vegetables

Recipe By :Mary Frances Griffin, Columbus MS, Southern Living, December
2001
Serving Size : 8 Preparation Time :0:20

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine -- melted
1/4 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
4 medium parsnips
(peeled and cut into 1-inch cubes)
4 medium carrots
(peeled and cut into 1-inch cubes)
2 medium sweet potatoes
(peeled and cut into 1-inch cubes)
1/2 medium rutabaga
(peeled and cut into 1-inch cubes)

Heat a roasting pan in a 325F oven for 10 minutes.

Stir together first 5 ingredients in a large bowl; add vegetables,
tossing
to coat. Arrange vegetables in a single layer in hot roasting pan.

Bake at 325F for 45 to 50 minutes or until tender. Makes 8 to 10
servings.

"jmcquown" wrote in message
...
What's a holiday without a whine from me?

Would you prefer Cabot or Tillamook cheese with that?


This Thanksgiving holiday reminds me of eating something my former MIL
cooked, which she called "dressing". I call it "bread soup" - no, I can't
even call it that because bread soup happens to be good.

It was this odd soupy stuff that was so runny you could drag a spoon
through
it and not leave a track. We're talking runny, goopy, disgusting
"dressing".
I was a polite guest; I never said a word, but just about gagged trying to
spoon some (or should I say ladel some?!) onto my plate. Do I need to get
graphic about what it resembled?! (Pardon me, the cat is barfing. Yeah,
it
was like that!)

This woman was a very nice lady. But man, she could *not* cook. We won't
even discuss how she managed to make scrambled eggs that were completely
white, and prepared with nary a grain of salt or pepper. Blech!

Let's all hope this kind of thing doesn't accidently happen to us tomorrow.


Happy Thanksgiving everyone!

Jill



Back atcha!

Jack

Jack Schidt® wrote:
"jmcquown" wrote in message
...
What's a holiday without a whine from me?

Would you prefer Cabot or Tillamook cheese with that?

Cabot, please.


This Thanksgiving holiday reminds me of eating something my former
MIL cooked, which she called "dressing". I call it "bread soup" -
no, I can't even call it that because bread soup happens to be good.

It was this odd soupy stuff that was so runny you could drag a spoon
through it and not leave a track. We're talking runny, goopy,
disgusting "dressing". I was a polite guest; I never said a word,
but just about gagged trying to spoon some (or should I say ladel
some?!) onto my plate. Do I need to get graphic about what it
resembled?! (Pardon me, the cat is barfing. Yeah, it was like
that!)

Let's all hope this kind of thing doesn't accidently happen to us
tomorrow.

I wish I could call it an accident. Unfortunately, she repeated the same
dish several years in a row.

Jack

Jill (still grossed out 19 years later)

I had something is a restaurant a long time ago. Later I decided it was
spoon bread with the veggie fixins for stuffin and some turkey mixed in. It
was good. They called it stuffing, I'd call it something else. Perhaps
this is what the lady is making. I ate this in the south at the time.

"jmcquown" wrote in message
...
What's a holiday without a whine from me?

This Thanksgiving holiday reminds me of eating something my former MIL
cooked, which she called "dressing". I call it "bread soup" - no, I can't
even call it that because bread soup happens to be good.

It was this odd soupy stuff that was so runny you could drag a spoon
through
it and not leave a track. We're talking runny, goopy, disgusting
"dressing".
I was a polite guest; I never said a word, but just about gagged trying to
spoon some (or should I say ladel some?!) onto my plate. Do I need to get
graphic about what it resembled?! (Pardon me, the cat is barfing. Yeah,
it
was like that!)

This woman was a very nice lady. But man, she could *not* cook. We won't
even discuss how she managed to make scrambled eggs that were completely
white, and prepared with nary a grain of salt or pepper. Blech!

Happy Thanksgiving everyone!

Jill

My stepmother used to serve dark brown eggs (she referred to them as easy
over).

When she fixed a roast, her gravy was so thick you could almost slice it with a
knife. I really used to dread those meals.

I used to think of it as her "clotted" gravy.,