Weekend edition. I was interviewed about how to use leftovers from
Thanksgiving.

http://online.wsj.com/article_email/...b62Im4,00.html

Note: the link is only good for 7 days for non-WSJ subscribers.

Only got one thing wrong and it's my fault; I didn't catch it when she read
the article to me via phone last Wednesday. The toasted baguette is served
with butter and olive oil with black pepper and a little oregano for
dipping, not balsamic vinegar.

Jill

jmcquown wrote:

> Weekend edition. I was interviewed about how to use leftovers from
> Thanksgiving.
>
> http://online.wsj.com/article_email/...b62Im4,00.html
>
> Note: the link is only good for 7 days for non-WSJ subscribers.
>
> Only got one thing wrong and it's my fault; I didn't catch it when she read
> the article to me via phone last Wednesday. The toasted baguette is served
> with butter and olive oil with black pepper and a little oregano for
> dipping, not balsamic vinegar.
>
> Jill
>
>

Geeze, and no pic of ya. :-(

Congrats! How'd they find ya?

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

jmcquown wrote:
> Weekend edition. I was interviewed about how to use leftovers from
> Thanksgiving.
>
> http://online.wsj.com/article_email/...b62Im4,00.html
>
> Note: the link is only good for 7 days for non-WSJ subscribers.
>
> Only got one thing wrong and it's my fault; I didn't catch it when she read
> the article to me via phone last Wednesday. The toasted baguette is served
> with butter and olive oil with black pepper and a little oregano for
> dipping, not balsamic vinegar.
>
> Jill
>
>
How exciting! Is that John for whom you cooked, or is it another
friend? I hope that you had a wonderful holiday. I will ask my
sister to send me her paper, if she still has it.

Hugs, M

jmcquown wrote:

> Weekend edition. I was interviewed about how to use leftovers from
> Thanksgiving.
>
> http://online.wsj.com/article_email/...b62Im4,00.html
>
> Note: the link is only good for 7 days for non-WSJ subscribers.
>
> Only got one thing wrong and it's my fault; I didn't catch it when she read
> the article to me via phone last Wednesday. The toasted baguette is served
> with butter and olive oil with black pepper and a little oregano for
> dipping, not balsamic vinegar.
>

Congratulations Jill. Don't blame yourself for the reporter's errors. I have been interviewed
many times over the years, and when I read the article I wondered who the hell they had been
talking too. Reporters are more interested in catching the reader's eye than they are in
accuracy.
Sounds like a great dinner. The baguette sounds good. Much better than with balsamic vinegar :-)

"jmcquown" > wrote in
:

> Weekend edition. I was interviewed about how to use leftovers from
> Thanksgiving.
>
> http://online.wsj.com/article_email/...23-IJjfINnlaN3
> op2qbHuIb62Im4,00.html
>
> Note: the link is only good for 7 days for non-WSJ subscribers.
>
> Only got one thing wrong and it's my fault; I didn't catch it when she
> read the article to me via phone last Wednesday. The toasted baguette
> is served with butter and olive oil with black pepper and a little
> oregano for dipping, not balsamic vinegar.
>
> Jill
>
>

Pretty cool Jill. I'm making your Turkey Cottage Pie tomorrow. First time
I'll be making it. I'll keep you posted unless I mess it up

Michael

On Sun, 28 Nov 2004 15:41:58 -0600, "jmcquown"
> wrote:

>Weekend edition. I was interviewed about how to use leftovers from
>Thanksgiving.

Of course you had leftovers....Ray was with his wife and children.