Ok, it’s fall. It is snowing in some places. And since when did all 4 major sports play at the same time? I never remembered that happening. But baseball, football, basketball and hockey are all going on right now. It is crazy.

Anyway, the first holiday we have coming is Halloween. And I love Halloween. I love Halloween not for dressing up in costumes, but for carving pumpkins. I bought this pumpkin right here for like $3.00 the other day. So, it’s a good deal. And I love carving pumpkins and for those of you who like to carve them too, if you have any pictures send them on and I will post them on the website. I’m going to put up a few pictures of mine on the website in the next couple of days to show you the kind of things I’m doing. Even if you get the templates and the little saw and everything from the supermarket, they make some pretty good pumpkins. So let’s have a little bit of fun with that.

Who’s not hungry for Thanksgiving? The turkey! Because he’s already stuffed! Get it? Laughs.

Anyway, the first tip of the holiday season I already gave to you with my over abundance of rolls a couple of days ago is know who you are cooking for. It gives you an idea of how much food you have to make.

The second tip comes back to the stuffing. Do not stuff your turkey! I don’t care what your mother did, or your grandmother did, don’t stuff the turkey. If the turkey is hollow it cooks much more evenly for one. And for two, you’ve got all this stuff, “blood” for lack of a better term, that is trying to escape the heat and going inside the turkey and what is inside the turkey but your stuffing. By the time that the turkey reaches the right temperature on the outside, the stuffing is still not cooked on the inside.

So you have a great big ball of bacteria going on in there. You know what, if you put it in a separate container, you are going to get more surface area exposed to the heat which means you get more of those crunchy bits. Everybody loves the crunchy bits. They don’t like the soggy stuff in the middle. So don’t stuff your turkey. Okay that is my second tip.

We’ve got 42 more coming. So if you have any questions what-so-ever about Thanksgiving, cooking, any of the side dishes or turkey in general, fresh or frozen or anything, let me know. We will take care of it. We’ve got plenty of time to address this. I will cover wine and appetizers and leftovers and everything. So we’ve got all kinds of time.

We are going to focus on entertaining for the next month or so and I hope you enjoy it. Keep coming back.