Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, Nov. 13, 2001; Noon EST

Calling all foodies! Join us today at noon for What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Kim O'Donnel: Hi! I'm coming, I'm coming. Just finishing up my intro notes...hang on!

Kim O'Donnel: Good afternoon, my dear chowhounds. I'm back from Amsterdam, where the dreary weather stops no one from riding bikes, eating good food and getting on with things. It is bone-chilling cold and wet over there at this time of year, yet folks keep on having fun. There were lots of other delightful surprises as well, many of which were in the food arena. I may have mentioned last week the astoundingly beautiful and inexpensive selection of produce, no matter where you go, plus the infinite choices in dairy products. A nice former Amsterdam-ite chowhound named Titus emailed me with some thoughts on raw herring sandwiches, which are available on many street corners, and alas, I must confess, I didn't get around to it. Next time, tho. Indonesia isn't the only outside culinary influence; I also learned about goodies from Surinam (thanks Grandpa Jom!) and the influx of Chinese cuisine. Cheese, of course, is king here, as is pork products in every shape, flavor and preserved form. Sipping coffee feels like the national past time, with cafes on every corner in Amsterdam (of course, in some you can get more than just a cuppa joe).

I tried pickled mussels. I thought about trying smoked eel. I went into a candy shop in Edam with 25 varieties of licorice. I loved the price of wine, averaging about 3 bucks a bottle.


And while out and about, I had two very special experiences. The first was at La Vallade (Ringdijk 23, tel. 665-2025), a small restaurant run by an Indonesian woman named Paulien, who has it going on in the feel-good ambiance department. The restaurant, located in the south-east part of the city, is set up like someone's home in the French countryside, all rustic and imperfect and very cozy. Because of Paulien's background, I was expecting Indonesian-influenced fare, but the food was unmistakeably French -- without the traditionally heavy cream-based sauces. The menu, which changes every day, is prix fixe, and is created by whoever's running the kitchen that day...and one thing that will stay in my mind for quite some time is the piece of hake, a saltwater fish similar to cod and one that I had not given much credence to before this dinner, that was steamed, served over fennel that had been braised and drizzled with basil oil, all of which was topped with a shrimp butter. It was so spectacular I can kept thinking about it! Again, surprises galore in this country. When you go and see her, tell her I say hello.

And then I returned to an old haunt, the Backstage Boutique and Coffee-Corner, (Utrechtsedwarsstraat 67, tel. 622-3638), the only place that I could remember from my first trip to Holland over 10 years ago. It's a Pee Wee Herman kind of place, dressed in pinks and oranges and candy colors, and the size of a kitchen. Opened years ago by twin brothers Greg and Gary Christmas, former cabaret stars originally from Boston, the cafe is now under Gary's thumb, since Greg's death a few years ago. Go and meet him. He'll give you a hard time, possibly knit you a hat, tell you what your sign is, all the while you're munching down of their toasted cheese sandwiches.

So, now back to business, eh? I have noticed all the holiday questions, and I'll try to get to as many as I can today, but remember we have this Thursday, too! So, without too much more babbling, let me take your questions. Onward...

Help, please!: I am not a big meat person but I am a decent cook (in my opinion, at least.)

My mom loves prime rib and I want to make her a knock-out dinner (the first time I've cooked for her since being a grown up). But how to cook? And how to buy? Will they just have a package of meat labelled "prime rib?"

THANK YOU!

Kim O'Donnel: Okay, first you must calm yourself, dear. Prime rib is what meat experts Schlesinger and Willoughby call the "King of Roast Beef." It's from the rib cage, ergo the name prime rib. It's way easy to prepare, but pricey. YOu can roast in the oven, starting off at high temp, about 450, for about 20 minutes, then reduce to about 325...Throw in a quartered onion or a leek, some carrots and celery, some garlic cloves if you like, even some plum tomatoes...make sure you salt and pepper your roast before throwing into oven..you'll need an instant read thermometer to help you with temp/doness...make sure when it is done that you let it rest for about 15 minutes before slicing.

Impromptu stuffed acorn squash: Darling, I love these chats, and now I need some direction.

My honey is going out with the guys tonight for an action flick, so I was planning on making something quick and easy for myself.

I have an acorn squash, and I was thinking of roasting it and filling with a saute of tempeh and veggies. Can you help me with some interesting veggie choices and appropriate seasoning?

I was thinking of sauteing the tempeh in oil, garlic and sage, adding broccoli, red pepper, zucchini, walnuts for crunch, and some feta. Whaddaya think?

I know the squash is sweet and tempeh tastes like nothing without some kind of spice treatment, so I don't want to create a Frankenstein meal!

Kim O'Donnel: Sounds grand... and no I don't think it's going the way of Frankenstein..you've got texture, color, salt, herbs, veg, so I think you're in good shape. Fill the squash with your tempeh stuff AFTER it's roasted...and you may want to zip things up with some kind of chile sauce, if you can stand the heat...salt and pepper too. Enjoy!

Talkin' turkey: Greetings, Kim!

I have a quick question -- I have a frozen turkey from a year ago (supermarket promotion). It has remained frozen in my freezer all this time. Is it safe to use? Is there an 800-number to call and ask?

Thank you, very much!
Giblet-Girl

Kim O'Donnel: Giblet girl, please check in with Diane Van, one of the turkey hotline ladies from the USDA. She'll be online this Thursday at noon, just before I come on at 1. She's your best source of info for this kind of question...

Washington, D.C.: I've read in this forum about freezing fresh basil in ice cube trays for future use and was wondering if something similar can be done with cilantro. I always end up with so much that I can't use before it goes bad. I mainly use it for salsa and guacamole; occasionally in a marinade.

Kim O'Donnel: Absolutely. You'll find that blanching (quickly boiling, then immersing in ice bath) will also bring out brilliance in the green-ness of the herbs...so try that.

Charlottesville, Va.: Kim,

I tried making calzones with homemade pizza dough over the weekend -- it was fun, but could use some tweaking. I made the dough too thick, but even beyond that, it just seemed a bit bland. Any suggestions on how to liven up pizza dough (this was just yeast, flour, water, olive oil + a little salt)? I've heard of using stout beer in it -- is this a substitution for all of the water, or just some? Thanks.

Kim O'Donnel: Sounds like you didn't add enough salt. Taste the dough when raw, and you should be able to taste the salt. You can also add herbs, such as thyme, rosemary, dill...lemon zest, garlic, chiles...so go wild. Let us know how it goes.

Washington, D.C.: Hi Kim, I've done my research, and I've decided that I am applying to cooking school! However, I don't really want to be a chef -- I'd like to combine my technical background (science degree, military and telecom experience) for some sort of food-related technical job. Maybe food scientist, writer, or something along those lines.

Are there any cooking schools that specialize in these non-chef cooking careers? I'm considering L'Academie de Cuisine because it's in the area. I found a neat book called "Careers for Gourmets" that discusses non-chef careers, but it doesn't really describe how to get to those jobs.

Thanks!

Kim O'Donnel: You may also want to try "Culinary Arts Career Starter" which discusses the variety of directions a culinary grad can take other than working in a restaurant kitchen. I've not heard of culinary schools that focus on non-chef careers...and you should be happy about that because it's a good idea to get the fundamentals of cuisine before deciding upon a specialty. It would be like learning how to be an orthopedist before the Hippocratic Oath. L'Academie is the only career school in town, altho I have heard about a culinary program offered by the Art Institute of Washington...don't know what its focus is and it's been around for about 1 year...

Europe-bound: Hey, Kim --

At the end of the week, I'm heading out to the Netherlands, Belgium, Luxembourg and Germany for an impromptu vacation. Any more recommendations on places to eat? Also, advice for a vegetarian in Europe (besides the fantastic frites)?

Kim O'Donnel: You'll have no problem being vegetarian in Netherlands. I've only briefly passed through Belgium and Germany, so I'm afraid I can't be of much assistance. There's a ton of offerings in NL, both in the markets and out in restaurants...don't be afraid to ask about meatless offerings, either. I wanted to try a restaurant housed in a greenhouse, not far from La Vallade, and if you check with me by Thursday, I'll have name for you.

Washington, D.C.: Ice cube trays? I usually just take my fresh herbs, roll them in plastic wrap, and put the rolls in freezer bags. Am I loosing flavor or something? Am I a bad person?

Kim O'Donnel: Of course you aren't a bad person, dear. This is just another way to slice the Snickers bar.

Boston, Mass.: Hi Kim,

I know you have posted this many times, but I was wondering if you could re-post your biscotti recipe?
Thanks!

Kim O'Donnel: Sure thing, darlin.

Cranberry-Pistachio Biscotti

recommend food processor to mix, but not absolutely necessary.
Oven at 350.

3 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking powder and 1/2 tsp salt.
Add 1/2 cup butter, 2 tsp vanilla, 4 eggs.
Add 2 cups pistachios and 1 cup dried cranberries. Dough will be sticky. Form into 2
logs with extra flour if it's too wet.
Egg wash the logs and bake on parchment paper at 350 til 3/4 done (al dente), about
25 minutes. Remove from oven. Cool slightly and then cut on bias and return to oven
cut side down, to finish baking.

for Help, Please: Take that roast out of the pan while it rests and make a great big yorkshire pudding in the pan -- very impressive and quite easy. The recipe in Joy of Cooking works fine.

Kim O'Donnel: Yes indeed. And don't forget to make a kick butt gravy from those drippings in the pan!

Somewhere, USA: Hi Kim: My wonderful mother just bought me a crock pot after finding out the long hours I've been working. I'm very excited about it, but not exactly sure what to do with it? Can you give a few simple suggestions? Can I do beef and chicken dishes? How much liquids?

I just bought a roast and some potatoes and vegies. Do I just throw them in there?

Thanks!

Kim O'Donnel: Whenever someone asks me this question, I usually feed it to the chowhounds, as they are more well versed than I in the crock pot department. Kids, let it rip.

Washington, D.C.: Hey Kim,

Are you going to have another end-of-year "Crazy things that happen in the kitchen" segment like you did for 2000? Just asking because I had a doozie over the weekend and it got me thinkin' (and laughing!) All the best!

washingtonpost.com: What's Cooking (Jan. 9, 2001)

Kim O'Donnel: Hmmm....we will indeed do something special, and I've been giving thought to that food traditions idea as well...keep you posted, why don't I? Thanks Meredith producer extraordinaire for providing link to the fiesta...

Exploding Calzones from last week: I can never make the actual discussions, so here's my experience.

My calzones split at the seam. The solution is toothpicks. Close it shut with as many toothpicks as needed and remove when cooked. Should work great.

Kim O'Donnel: Thanks for sharing, dear. Sounds like patrolling a manhole in Georgetown. Cheers.

Annapolis Md.: Hi Kim!

Submitting early because of darned meetings. So, this week my man was diagnosed with high (and I'm not talking just a bit above the norm) cholesterol. We're young, and this isn't something I thought I would have to deal with for at leats another 10 - 20 years, at least. In the 5 years that we have been together, he has become a much more adventurous eater -- he even eats most vegetable nowadays, as well as sushi, thai, ethiopian, etc. We cook fairly adventurously at home and love to try new menus. That said, this cholesterol thing has just about knocked the wind out of my sails. Am I faced with a future of plain chicken breasts and brown rice? Can you give me some ideas on how to spice up our cooking, without heavy cholesterol damage? We have always been rather purists -- butter, not margarine, and good ingredients all around. We are also cheese hounds -- something I know will have to be cut back on. I know we need to cook more fish -- is Tuna a good one, or is it too fatty? Is sushi ok? I realize you aren't a health food specialist exactly, but I need a little support and am hoping you can offer some words of wisdom. I guess I will also have to start checking out the lean plate club chat.
Thanks for any help you can offer!
A Big Fan!

washingtonpost.com: 1 p.m.: Lean Plate Club with Sally Squires

Kim O'Donnel: Annapolis, I have been there and back with the cholesterol thing. Yes, you need to cut out the cheese for a while. Yes, you need to nix the butter for a while. Yes, you need to ease up on the eggs. Incorporate more olive oil. Make steak an every now-and-again affair. It sounds like you guys eat well, so maybe it's just a matter of minor adjustments. What about hydrogenated snacks, you know, the preprocessed crapola in bags of chips, cheez doodles, Ho-hos and all those other "goodies" -- does sweetie sneak a few Oreos now and again when you're not feasting on Ethiopian and Thai together? Remember, you don't have to go cold turkey on food s you love, just change moderately. And what about exercise...doing any of that?

Tucson, Arizona: Hello Kimster! (Hope you don't mind that -- I know you hate 'Kimmie' and I was trying to come up with some other affectionate suffix).

Submitting early 'cause I gotta work.

A tip and a question.

Tip: save the brine from jars of olives, roasted red peppers, pickles. That brine makes an excellent marinade or addition to sauce.

Question: My grocery has been out of pumpkins lately but I want to make a curry pumpkin soup. Which squash can I use to substitute?

I'm feelin' the love lately and hope all you foodies are, too. Gotta have the love in this crazy time.

Kim O'Donnel: Kimster is more acceptable than Kimmie, altho I prefer Lulu, if you really must know. Thanks for the brine idea...interesting thought...as for your paucity of pumpkins, try a butternut squash, acorn squash or any of the other fabulous varieties available at this time of year...the guests will never know.

Lorton, Va.: I'm semiserious about cooking (read, I watch too much FoodTV, and it's starting to wear off), and will soon be setting up my first apartment. As such, I don't have nearly the budget that I would love to have, nor will I have nearly the space either. I enjoy cooking Tex-Mex, but certainly don't want to limit myself to that.

With that in mind, what sort of items would help round out a kitchen on a small-ish budget, but still let me have fun with my cooking?

Kim O'Donnel: Lorton, even on a budget, you can suit up your kitchen in grand style. Here's my Top 10 list (or so): Stainless steel bowls, about 3. Pair of tongs. A few wooden spoons. At least 1 rubber spatula. A zester, which will cost about 5 bucks. A hand blender for all those soups that will save you wads of cash...will set you back about 30 bucks...A stock pot, a cast iron skillet, which you can get at a thrift shop, 2 saute pans, one nonstick, one stick...an instant read thermometer (about $10)....a mortar and pestle...and don't worry about the food processor for a while. You can get by. Cheers.

Washington, D.C.: That holiday biscotti recipe is to die for! I made it three times last year to rave reviews each time!

Kim O'Donnel: Fancy that...glad to hear it!

Alameda, Calif.: Oh Kim, how right you were about homemade mac and cheese. I tried it for the first time last night. I made a bechamel with mustard and tabasco, stirred in some cheddar and parmesan off the stove, mixed in my macaroni and more shredded cheese, poured the whole thing in a buttered baking dish and topped with bread crumbs and herbs. Holy cats. I'll never go back to the blue box.

Kim O'Donnel: That's the spirit, Alameda. I love hearing about the transition from processed box to the real deal. Yeah!

Virginia: Lately, I seem to have become very sensitive to onions; that is, when I chop them, my eyes tear up pretty badly. I never touch my face, I've tried running water while I'm chopping them, but I just have terrible trouble with this. Sometimes it gets so bad that my eyes actually swell up. Usually I try to get someone else to do it for me, but there isn't always someone around, so do you have any suggestions? Thanks!

Kim O'Donnel: Putting them in the fridge can stunt the release of the enzymes that cause you to cry. Try that for starters.

Washington, D.C.: Kim -- I wonder what you think of the book "Kitchen Confidential." I just finished it and it convinced me that as much as I love to cook, the lifestyle of a chef would never work for me -- too much pressure. Thoughts?

Kim O'Donnel: I've read excerpts of Bourdain's book, as well as interviews, and he has hit on many points. A chef friend of mine likens the business to being a member of a calling, like entering a nunnery...that's how committed and devoted you must be if you want to succeed in the restuaurant world as a cook. You must endure 130 degree kitchens, 12 hour days, burned limbs, sliced fingers, hauling, lifting, bending, cleaning...it's very physical and demanding. You've got to love it like nothing else. Forget having a relationship.

Somewhere, USA: For the biscotti, can you substitute walnuts for the pistachios?

Kim O'Donnel: Why not? Give it a try and let us know how it work as a sub. Hazelnuts would be nice too.

Washington, D.C.: Kim! I'm not feeling the love this morning! We invited two single female friends over for Thanksgiving dinner. It would have been my first solo Thanksgiving dinner, and I was getting excited. I had been watching the Food Network and getting ideas, feeling all Thanksgivingy. But one friend canceled on us and I lost my excitement. I don't feel like cooking all that food just for three of us. And everybody else we know already has plans to visit family, etc. Do you think I should go ahead and do it anyway? I'm annoyed with my friend for canceling (she was the reason I decided to do a dinner in the first place, because she was going to be alone on Thanksgiving), which explains part of my funk. So maybe this is a question for Carolyn Hax.

Kim O'Donnel: As my beau says, "Does the sun give off heat?" Of course you should carry on. Thanksgiving is about communion, no matter how small your party is. Don't you worry yourself. Your friend is the sorry one, not you.

No Cry Onions: To keep from crying while chopping onions. Light a candle and keep it near the chopping board. It seems that the candle 'burns' the fumes from the onion before it gets to your eyes. Not sure if the explanation is true... but it works!

Kim O'Donnel: Here's one for the lab...

Virginia: Could you use non-dried, whole cranberries in the biscotti? Or would that make the dough too mushy?

Kim O'Donnel: Don't think that's such a great idea. It would be like using grapes instead of raisins, know what I mean?

New York, N.Y.: Could you post your homemade mac and cheese recipe? We New Yorkers need some comfort food these days.

Thanks much!

Kim O'Donnel: You got it. And take care.

Macaroni & Cheese
Adapted from Culinaria: The United States

Cook elbow macaroni, slightly al dente. Set aside.

Melt 3 T unsalted butter. Sitr in 3 T flour (equal parts flour and butter make a roux). Whisk until mixture becomes pasty, and slowly whisk in 2 1/2 cups milk. Cook, stir, until mixture thickens. Remove from heat and add 1/2 tsp dry mustard, salt, cayenne pepper to taste and 1 3/4 c shredded cheddar cheese (you could also use gruyere, monterey jack). Stir until smooth.

Combine sauce and macaroni and transfer to a buttered baking dish. Make a topping of breadcrumbs, paprika and a combo of parmigiano/cheddar or whatever shreddable cheese you like. Sprinkle over macaroni and dot butter on top.
Bake for about 25 minutes, til brown, at 375.

GloverPark: More biscotti questions: By egg wash do you mean paint it with egg white or whole egg or what? How fat are those logs once you've formed em?

Kim O'Donnel: You can use either egg white or whole egg...your choice...it adds some sheen to the end result. Those logs won't be too fat, and you won't be able to predict until you split dough in half. Don't make too fat or thin, just right, Goldilocks.

for High Cholesterol: For some it's inherited... I'm assuming your man has discussed it with his doctor. Mine has high cholesterol too, he's on zocor which works very well for him and keeps him under 200, even with all the junk he eats. But even on a low chol diet he stayed over 200, so sometimes diet and exercise alone won't do it, but I hope it works for you. There are lots of good books etc out there, you won't be doomed to boring. Now he can eat more sushi and spicy stuff, just loose the fats.

Kim O'Donnel: Thanks for your input, dear...

Pesto Girl: Re: cholesterol
You know, one of the best things that can also help to lower cholesterol is to seriously up the intake of fiber. Most foods don't have nearly as much fiber in them as you'd think. More than 5 or 6 grams per serving qualifies. Look at packages. Incorporate many more beans (lentils etc.), whole wheat (check the bread package etc., some don't have as much as others), fruit (berries) etc. You might even consider a fiber supplement or drink. This should help. You can do it in tasty ways!

Kim O'Donnel: Good ideas, Pesto, as always. Cheers.

For high cholesterol: High cholesterol is definitely manageable, but you do have to be willing to make "lifestyle" changes. Definitely eat more fish and try cutting out meat alltogether- at least for awhile. My family loves to prepare various lentil, chick pea, and black bean soups. Also- try taking up yoga. It's a wonderful form of exercise for mind and body and can really help you improve your eating habits. Somehow, you just don't feel like putting junk in your body before or after a yoga session. Don't give up! My dad changed a lifetime of bad eating habits, feels better than ever and has lower cholesterol than anyone I know.

Kim O'Donnel: More cholesterol-reducing thoughts...thanks!

Crockpots: As a mom of 4 active kids, I couldn't live without my crockpot. For the roast, put the veggies in the bottom and the roast on top of them. Throw on some seasonings, then a little liquid (maybe a can of beef broth, some people like mushroom soup mix) mixed with some flour. Let it cook about 8 hours on low or 5 on high. I use mine for soups and stews, too. Anything that is typically simmered for a while. Spaghetti sauces (tomato based) are great to make in a crockpot. Also, you can throw in a roast then shred it with some barbecue sauce and make great sandwiches. A great cookbook to get is called "The Best Slow-cooker Cookbook Ever". It has loads of really interesting recipes.

Kim O'Donnel: I knew the crockpotters would come out to play...

re: crock pot: Put veggies in first, roast on top, lots of seasoning (garlic, celery salt,etc) if you don't feel comfortable with that a packet of Dry Onion soup works well. Fill with enough water to just cover the meat and cook on low for 8 hours or so. Take the meat out, turn on high and make dumplings (recipe on bisquick box) yummy!

Kim O'Donnel: And more...

Georgia: My husband and I are on a good diet for us. It is a low-fat, low-calorie diet that we can live with. Of course, we bulk up on veggies and fruit instead of the high-fat, high-calorie meats and starches.

We have done very well with everything and both of us have lost a good bit (yea!). There is only one problem -- we are absolutely sick of carrots! They are the easiest, freshest and best tasting veggie that we have found that will go well in a brown-bag lunch, but we don't want to choke another one down after having them every day of the week. We have tried radishes -- but neither of us can stand more than about five of them at a time (and we need about two cups at lunchtime!).

Can you think of any non-starchy, creative, portable, fresh veggie that we could take for our lunches. I've been making lovely veggie soups for dinner, but it doesn't look like I can do that for our lunches (lack of refrigeration and microwave for husband).

Help!

Kim O'Donnel: Try a red bell pepper....and how about an apple for a change every now and then? I know, it's a fruit, but oh so good for you.

Onion cutting in Virginia: Get some safety goggles (seriously they work) to help when cutting an onion with more pungent juices.

Kim O'Donnel: Okie dokie...whatever works, I say!

crock pot roast: Following is a website listing various versions of pot roast. I realize that people have different ideas on what makes a good pot roast, so here are some choices.

http://www.justcrockpotrecipes.com/beefp/index.shtml

Kim O'Donnel: Holy crockpot...

crock pot girl: My mother in law gave me a crock pot years ago, and I never used it. I use it all the time now. Yesterday I made chili in it, throw in the ground beef, tomatoes, beans, spices, water and let it rip. I have also made a "chicken cacciatore" by putting in chicken parts (I use leg and thigh) then sauce and letting it rip. I make soups in it, usually bean or split pea. My sister in law cooks a whole chicken in hers. They are great for soups, stews, etc.

Kim O'Donnel: More crockpottery....

Belgian Fries: Just a quick note for the person going to Belgium -- watch out for those fries if you're a vegetarian. Quite often they fry them in beef tallow. But if you ask, they're good about telling you what they use. I was there last year and loved it -- great food, wonderful people. Have fun.

Kim O'Donnel: Good tip, dear. Oh! I just remembered. Falafel is king in Amsterdam, at Middle Eastern eateries everywhere. Fantastic.

Somewhere, USA: Hi Kim-

This is the first year that my fiance will be joining my family for Thanksgiving and I want to help contribute something to the meal. What's an easy, quick, good side dish that can stand being transported in the car for a few hours? It can't contain milk or dairy products.

Thanks!

Kim O'Donnel: Cranberry sauce, hands down. Stay tuned on Thursday, and I'll give you the details...

Kim O'Donnel: Time flies when you're having so much fun. Alas! We can be together once more before the week is out. Please join me on Thursday, Nov. 15, 1pm EST, for a Thanksgiving special, and vegetarians are most welcome, ya hear? I will try to accommodate as many on both sides of the fence...and on another programming note...Thursday, Nov. 29 at noon, I'm launching a video edition of What's Cooking, a 22-minute segment during which I'll take your questions live on camera. Baby, break out the popcorn! It's gonna be a hoot.
So, we'll see you shortly. Get those Thanksgiving queries ready...and I'll be ready for you as hot cross buns. Peace.

Mac and Cheese: My $.02: I use 1 pound of cheese to 1 pound of macaroni. And when you're making the flour/butter/milk mixture, I saute about half an onion in the butter as well. I put bread crumbs in with the melted cheese to give it texture, and then sprinkle cheese and bread crumbs on top. Most important: eat it with ketchup!

Kim O'Donnel: One last note, for the road...thanks muchly.

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