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Pastimes : Emeril Lagasse: Rethinking American Cuisine -- Ignore unavailable to you. Want to Upgrade?

To: brent gephart who wrote (14)	11/19/1998 12:21:00 PM
From: Ilaine	Respond to of 33

Hi Brent, I enjoyed your comments. Personally, I have no jello recipes. I have been known to eat it, upon occasion, if it is served, but I wouldn't go out of my way for it. My mother, on the other hand, is very big on jello. When she is in one of her manic states, she makes elaborate jello concoctions that involve multiple colors, layers, and so on. When I come home and find that the refrigerator is full of parfait glasses lying at angles, I remark that grandma must be in "full jello mode", so watch out. I prefer yogurt concoctions, myself. Hey, speaking of Thanksgiving, what are you cooking? My kids won't eat bird meat of any kind, so I always cook roast beef, but I can't imagine Thanksgiving without turkey and dressing, so I cook that, too. I make carmelized baby onions, steamed broccoli, homemade mashed potatoes, beef gravy, yeast rolls from scratch, and two kinds of pie, pumpkin and either apple or pecan, also from scratch. And homemade whipped cream to put on top. We also have wine or apple juice, depending on age of tippler. It takes 4 to 6 hours to cook, 45 minutes to eat, and three hours to wash dishes. And then we pass out, lying on our backs, with our feet in the air. How 'bout you? CobaltBlue