It was around two or three weeks ago that I attempted my first Souffle.  I will have to consult the photo for the actual date.  All seemed to be going well with it, especially the moment I retrieved from the oven.  It was gorgeous!  I ran to get my NEW camera to snap the perfect photo of the perfect Souffle!  When I got back to the souffle it had fallen, and not just a little.  It was half its original, fresh from the oven, size.  But alas, I will not give up!

Last weekend we celebrated Thanksgiving at Granny Julia’s House.  I was in charge of the turkey, gravy, stuffing, mashed potatoes, a side vegetable, and the cranberries.  I focused most of my energy on the turkey, stuffing, and potatoes.  It paid off!  The recipes I used were all derivations of recipes gleaned from an issue of cooks magazine.  I will just say that I learned a couple of new tricks this year that I will never forget.  The keys to this years successes were: salt pork (for the turkey), potato ricer (for the spuds), and good artisan bread (for the stuffing).  For my side vegetable I made a classic green bean casserole, but substituted cauliflower and broccoli for the green beans.  I thought it was a nice new twist.