I Like To Create What I Call

I Always Buy The Smaller Turkeys. On The Pre-baste Put Pats Of Butter On The Meat Under The Skin, Put The Skin Back On, Put A Bunch Of Seasoning On The Top, Call It A Day, Put It In The Oven. With A 10 - 12 Pound Turkey You Are Done In A Couple Of Hours.

You Don't Need To Be Born With A Silver Spoon To Reach For The Brass Ring

When I'm Really Stressed Out, I Go To Church. I Light Candles And Sit And Pray. And I'll Ask Myself, What's The Lesson? Why Am I Going Through This? There's Got To Be A Reason I'm Here. What Am I Supposed To Learn?

My Most Cherished Possessions Are My Grandma's Letters And My Vintage Martha Washington Cookbook.

I'm Not Sure That Some Of The Food Purists Are In Touch With What Really Goes On In American Households.