...Fried Baloney and Thanksgiving? It's a natural!

In a continuation of last week's attempt to put as many condiments on cheese grits as we could, this week John Liverman and I took some of the cheese grits we had left from last week and mixed a bowl with this week's tomato soup....and then proceeded to bomb it with Texas Pete and whatever else was handy. It was good and would have been better if we'd had time to do it right and enjoy it but we were rushing to get everything finished and upstairs to the 1st stop.

Quick hits
Craig's goatee is in week 4 and counting.......

Mr. Parker was here this week and OK.

Frank brought us an addition to our utensil collection : a metal stirring spoon long enough to reach the bottom of our biggest pots! A couple of our pots were bigger than our spoons and we were using odd items to get to the bottom of them. I like tongs, but they're terrible to stir with. 3 cheers for Frank!

Chris and Morgan are coming up on the days when they take over and run their own Tuesday night as part of their Graduation Project.

FISH FRY is coming!


Trying to decide what to fix for Thanksgiving. You'd think that was a no-brainer, and in the past it has been - Turkey and gravy...etc
BUT... food comes out of the woodwork at Thanksgiving for the folks we serve and it's all Turkey and gravy....etc. We serve it 2 days before the holiday and we're still not the first to hit them with it.
Now, it's a lot of fun for us to put out the big traditional meal and and cook it and have volunteers cook for us. From our end , there's a real satisfying element to it, but if the ones we're serving are already tired of it, why do it?

So I find myself at odd times of the day thinking of alternatives to fix for Thanksgiving. Hot Dogs, Hamburgers, Spaghetti...nothing has really made me go"That's it!" yet. Nothing might. We'll just have to make a decision and go with it. Suggestions are welcome.

If I'd thought about it, we could have held off with this past week's menu. Think about it,....