On Nov 15, 4:29 am, "Giusi" > wrote:
> > ha scritto nel messaggio
>
>
>
> itsjoannotjoann wrote:
> >> If I'm going to drive 200 miles to someone's house for turkey day I'll
> >> be damned if I'm going to tote food much less cook something special>>
> >> and hope it arrives looking decent. If you just h-a-v-e to take>>
> >> something, bake two Mrs. Smith's pies and let that be it instead of>>
> >> obsessing over some fancy shmancy dessert and how it will look and>> will
> >> everyone appreciate your efforts.
>
> >> Good grief.
>
> > NO - NOT good grief. The least I can do for a hostess who is putting
> > on a big feast, inviting me to stay overnight, adding me to her guest
> > list, is to show up with something other than a Mrs. Smith. I'm
> > driving there by choice. I didn't say it had to be fancy schmancy---
> > oh, hell, why am I defending myself.
>
> > What do YOU bring to a hostess, if I may ask?
>
> I am thoroughly on your side here. I, too, go somewhere else and stay over
> for Thanksgiving. We all bring something from our heritage and eat
> together. I'm grateful to have a group of warm friends to celebrate with
> and certainly don't find it too much trouble to make something special for
> the meal. I have even done it when traveling via train.
>
> That said, if you truly feel challenged by pastry, buy the pastry and then
> handform it into something yours. Pecan pie seems to be people's fave,
> while I prefer Pumpkin. Love pecan but for meals less overwrought than the
> annual feast.

Thanks for understanding my position. Maybe you read that I just
bought a food transport system and have decided on the apple crisp. I
may also try a kiwi custard pie I saw in an old Graham Kerr cookbook -
if it flops, I'll have the crisp to fall back on. It won't go to
waste, or maybe I'll bring both.