The Col: have you had wild hog before?

Mélusine: my thoughts exactly when I saw the 1200.00 price tag at Bernices spirit shoppe!
it'd be spagettios! lol

what meal would contend with a wine of that caliber?

Mélusine: lol...cheapest I found was 390.00 usd in chicago. a bit extravagant for my budget! lol

Bernice: well...you can send me a couple bottles of Château Cheval Blanc Saint-Émilion 1985 !!

Bernice: that sounds good.
I cheat...try using bread and butter pickle brine mix.
I use that when canning hot hungarian wax peppers. stuffing sterilized pint jars 4/5 full with peppers cut to 3/4 inch chunks..then pouring boiling hot brine to the top. top quickly with cap and ring,then flip them upsidedown on a clean towel for 30 minutes. then flip back over, and as they cool,you'll hear the caps pop as they seal.
refrigerate before eating ...crisp...sweet...then hot. killer. lol

Mélusine: sounds great! I'll be in touch.

Mélusine: I'm not a big champagne (as its marketed in the USA) drinker. I'm more of a California Merlot drinker,though I am always on the lookout for a French bottle from near you,to try!

Just curious..red with beef
..white with chicken?
or (like me) it doesnt matter?

isnt that "Accent" or maybe "mrs.Dash"
the packaged brown gravy mix,like McKormick has a lot of msg. its an excellent meat tenderizer.

Mélusine: not sure if your aware..but non means not.

Mélusine: so California has no real champagne?

Universal Eyes: I've always used a bit of rubbed sage in my homemade chicken noodle soup...and considered it a "savory" flavor.

I always thought that was cajun for "your mother" lol

rod03801:

satinjade:lol...ok

satinjade:cherries on top? guess I dont see how you got them inside a cookie. but it really sounds good!

my favorite thanksgiving recipes are those used in making the thousands of mouth watering desserts.