well good evening all we're going to do some different takes on thanksgiving recipes things that are a little bit aside from the same ole same ole but i want to keep a couple of basics i want to show you folks how to make the gravy from scratch because it's always like terrifying to people and i'm going to show you how easy it is and then it is a sauce that we like in my family that's the cranberry sauce that's cream berry orange in the fact that you know exactly what's in it when you have you know you get to be my age you have all kinds of friends and family that have different concerns nutritionally whether they be allergy or what have you so i like to stay ahead of that and with the recipes that i show you tonight i hope that will be exactly what you get out of it first off i'm going to get us else started on the recipe that's actually our second one the southwestern butter not  because the smell is going to be awesome and it's going to make you hungry don't worry i brought a stunt turkey just to go along with everything that we're making i wouldn't dare ask you to try my turkey i mean try my gravy without having some turkey with it so i brought a turkey somebody was asking about different ways to get yourself through thanksgiving and we've had times when a snowstorm hit gosh we're not going to new jersey we're staying here the worst of it was when my son was little and we actually had to go to stop and shop and buy a chicken and just convince ourselves it was a turkey and then other times because of time factors i've done what's called a spatchcock turkey and what that is is when folks will take a turkey and they'll cut it into its parts i usually just cut it in half and you know you'd need a really good separated knife to get through it or if you have like a hatchet as far as that goes i have i have one hack that's probably about three times larger than that but when you cook it in its parts it will cook easily a third faster so you save an awful lot of time with that now just to tell you what i'm doing here this is a butternut squash soup and we have a squash i take my squash and i wrap it in aluminum foil  in if you have to cut into it to find out you could also just put it right back in the oven to finish the rest of the time you need on it might need a couple more minutes but the temperature for when the squash wrapped i always do one hundred and then i'm right in the kitchen with it you know so what i can see what's happening in there is the easy part this is just butter in squash at this point in we're about to season it and get it jazzed up we i like to use thing as many things as i can twice so you know i come from a big family where you can see right through the peanut butter jar at the end of the of the days of peanut butter in the house so i'll be zest ing the oranges for the cream berry sauce which is just whole crim berries boiled down and some sugar and some water and will cook that down a little further for when we're going to have it with the turkey but  this is simply my favorite tool i sell a lot of these when i do little shows at williams sonoma even though they had rather have me use the tool that's become more politically correct nowadays called the microplane which is kind of looks like a ruler on a stick but very small holes but the reason i use this is you'll see in one second how it looks and how it comes out this  is probably my very favorite commentary tool but watch this and then you guys in the first row will start to smell this instantly o b b these flavor that this will impart is just out of this world whenever i go on vacation the one thing i often want to make sure that i have with me is citrus because i do this with weapons in limes as well i've done it with great food on snapper which is out of this world but actually there's always one of these in the car sometimes if my wife and i go into a party and the host will say geez jerry bring anything it's like oh i didn't know i'm going to do that so why would grab a shredded or grated parmesan and when the cheese seems to melt in those guys are ready and they're just they're a dreamy little pop in your mouth you know so people love that kind of little quick appetizer that you can we get to we get to use the juice of these guys to go into the soup a relative that you need to do that with quite easy but we'll get to it in a second so i don't confuse things anyways this is most good soups we'll start with a rule i just started this with butter and it makes a nice base for raw thickening grevious and things without using gluten so that's your that you trick know coincides in water at it in will make soup free in a change the color a little bit it gives a nice little glisten to it which is pretty nice i'm going to keep popping back into the kitchen for looking at people of other things in a second with me yeah i've kept it whole and just put it put the tin foil around it in big did off like that in the oven and then when you come out you can play with it it's you know it doesn't give you a fight of the orange zest in here i don't think you can have too much when you mix in the orange and cranberry it's pretty nice this is called disaster in probably find it at home goods if you're lucky they seem to have a lot of kitchen tools oh yeah see the way i'm using it that's the way you want to r although for years i've been faking it with his long as people don't have any allergies or anything i've been faking it with chicken bowling on you know a little bit of our friend gravy master which can easily be substituted with a couple of spots of soy you just don't want to collar basically so that works out great now we're going to jazz this guy up this one's going to be a little bit chil little bit of cinnamon and a tiny tiny bit of clove and not you can ruin it with sentiment so i just that's just that these are just for a nice little background really enjoyed most and it's probably one of the only dishes tonight that i won't put garlic and i'm over the top with garlic  you know it depends on the crowd i guess i don't know let's see i'm just going to add a little bit of water to that soup and then it's going to steep and we'll be able to enjoy it like quite shortly it's funny the one thing you probably notice that input in was salt when i was a child here and don't want to have a disease from having too much salt though i always do thought last you know you can't really take it out you can always at it later so you know you don't want to have to try and back out of something that's too salty by diluting it yes that's a minute japp did recipe you can you can follow it that way as well but taste this it will will look at that a little further in you tell me if i'm on the right street because i think i am well yeah because this soup is based on a pure a in when we put butter into things like that at this point with that i could i could make a massive batch in make regular butternut squash mashed out of some of it period out of some of it soup but have some of it pied feeling out of some of it in it's all the same base that you using in people like while we've been cooking all day so you have no idea squash took me an hour and a half this morning and that's about it  could tell and it's on salted that's why i add salt so that will be good taste and then they'll have plenty for everyone i believe we have spores over there as well folks  get was i catered for an mit fraternity and these guys used to drive me nuts so i wanted to write all their parents and tell them how poorly they were eating and i had nothing to do with that because they would only eat two vegetable city corn if it was loaded with butter in there and eat squash if it tasted like pie filling so i fooled them into having their butternut squash by making this just because they had the space going on for at that they couldn't resist so i'm going to jump around a little bit while we're doing this i'm going to show you how we're going to thicken this sauce you never want to do a sauce that's a fruit sauce with with flour it's just not advisable so what i'm going to do is i'm going to make a little paste here with corn starch in water don't go pouring this right into something hot but in my catering operation i have some exclusive clients in with the needs being what they are today the there is actually a gal in a station that works with me that she runs around being the nutritional consultant of the group the children in guess that have certain considerations for brother diet she handles all of that for me as they line up and they stand there in amazement they said i've never been to a potty with my my child's preference has been so well received you know is far as they don't have to worry whatsoever if you had a relative that had celiac or any type of allergy and based consideration you'd know that it's a breath of fresh air when you go someplace to eat you know and have to have that other level of concern that almost just gets to be downright stressed and you can sit and enjoy the evening you know so that works  ways that will stick in it mixes well when it's hot the cornstarch paste it in with the cream berries and orange but it will thicken the even more if i bring it really really up it's it's thicker than just watering grammars that's for doggone sure and now watch after it sits there for a little while i'll come back and click my heels and we'll be all good so the next thing i want to get into is let's talk about making gravy drives everybody nuts on how they're going to make a basic gravy you take your drippings from your turkey which i put in this lovely container the gravy think of a budget when you put it in there if you can see this lighter color on top that's the fat but trust me i went to school in julia child put my hand on my head she made sure i knew one thing the flavor is mainly in the fat sorry to tell you but so anyways we had some really good turkey stock in the fat but you're gravy separate with the fat being on top where it pours from the bottom you just have to know when to stop pouring if you want to do a nice low fat product so that that's encouraging that you have the ability to do that when it gets colder it'll rise to the top even as it has here if it was in the refrigerator it will harden up you could pull it out tomorrow and just pull that plate of fat off might want to use a little bit of it but you can you can play doctor is virus how much he's getting in so  it it comes out just to be a paste we always have this in kitchens that i work in a restaurant kitchens they make it by the batch so people have it at the ready when they're making any margarine i try not to use butter because it's a little bit lower you know fat wise in whole lot less expensive but let me do that i got to put that in something  to use that same cup there with me one second sorry roof or a soup base the there's several stages of it this is the early stage because we do want to turkey gravy i'm not concerned about my color too much especially because i have a little cheese here with the gravy master but you can do one or two or three different darker shades of this if it was going to be a beef gravy it would be much stock or i would have gone a little bit further and not relying upon any product like gravy master to do that no no i don't believe in that it's too easy to have an accident to be honest with you now and have you have a burnt flower sweet lord in heaven if you want you don't want to as i walk in and out of the can with it's kind of interesting how ok so in here we have the root just butter and flour and it's starting to shrink on me which is a good thing and then this is my turkey drippings from the turkey that we're all going to enjoy and very shortly here and we just whisk these two together and there's a couple of things that i cannot live without with or without in my colon every world and i've tried to perfect the myself and i can't do it the first one is and i always think of it at thanksgiving bell seasoning it's a mix of my joy room in seeds and a couple of on the other wonderful things tidy bit of rosemary in a regular joe and ginger but it's a one of a kind i've tried to match it a million times i've bought poultry seasoning not nothing replaces the stuff it's just amazing when i open the box just slightly so it comes out like smoke so i'm not killing it and  that level goes a long way then back to the chef gerry golly routine and possibly to and i just do this to taste as you notice i'm not measuring anything because i brought you here to show you a couple things not to make so as this comes together does anybody smell it yet you will that comes together quite nicely oh alice leave me being so it comes together quite nicely like that in then what i'm going to do next is  anybody have an aversion to mushrooms by chance you know good because i have some mushrooms that i saw take it off now this stuff you can turn this stuff into something crazy if you're not careful maybe i competitor is kitchen bouquet so even with what i did it's almost looking a little bit beefy but just you wait corn protein and just only on dead simple bullion flavors and there was well yeah it's kind of it's a little bit rocky to be honest with you because in my house i was surprised they even had it i'm not sure probably was leftover from one of the shows we did but as you can see with a little bit of water i brought it right down and it's a little more turkey color how to know if everybody can get that from there  yeah they were sauteed in butter just a little bit shorter than you would think so that's water a little bit more than i can talk without getting nervous that i'm going to mess that up already in a second we're going to we're going to be able to do a couple minutes we'll be able to try this with the turkey let me get rid of my mess here and we'll bring out the turkey makes more sense i think in if you're one of those people that doesn't relish in having all the leftovers that's your way to fly and then we have classic mushroom turkey gravy is two things i want you to try with that that i just jumped ahead a little bit on the recipe and made some so we c you see the couple of other things i want to show you were the two the two stuffings that we can make but i'd just as soon have you taste them for us with the turkey in the gravy kind of a thing you i made like i said the stuffing i make a stuff again just to give it that much more flavor i do sourdough bread in wheat bread combination and then to give you another alternative i did a cornbread stuffing which is nice i'll explain these as we go cornbread stuffing is such that it's so easy you could just b mix you know those little boxes you like you serious this is going to make something good it just looks so little toy like you know it looks like something from a kid's little play kitchen but  i make that muffin mix fully and then the following day i use it as we all use our bread in stuffing and you'll see how it comes out i think it's so complementary with the myself is bring you know bring a coin on the cob and just cut it off and put that in because flavor wise it does any other corn or cream style walking into frozen or anything you can think of it just kills it so those two things come out really nice one of the thing that i've done that i've defaulted to for the holidays is for a one z actually i'm doing foil in big doff three fifty of in a little over a half an hour because this small have you ever seen a take on squash the one could probably fit in my two hands because i have big fingers but when it's fully baked that off and then you make what you're addition is to go into it off to the side tonight we have a vegetable risotto that i made that that's packed in there and that would be the vegetarian entree for that person i love to do stuff like that for a holiday that keeps in q squash the fall the thanksgiving for if it was christmas i'd probably have stuff in a pool what about low with spinach and garlic and sun dried tomato but we'll get a taste of this is well and zaf this it's funny my first five years of cooking i was just so against using a microwave but for the convenience of it and the way this night will fly i thought i would just do it real quick apparently i'm faster than the microwave so i think i'll slice the turkey out of there then you're going to mix that with a tiny bit of olive oil and some finely chopped sun dried tomatoes in the past right in there the other thing i meant to mention is with the acorn squash i've probably done it more with keen wa than anything but a lot of people don't realize that with you buy a certain type of wrist sotto that's gluten free also so i just if you're going to blog or to make a vegetarian entree you might as well save yourself the trouble and just make it gluten free because from my experience a lot of people that are gluten thanks for a turkey like this being a half a turkey just a touch over two hours at three fifty uncovered in a piano by itself if you get skittish about hearing the  the fat that will drip off it in the process of cooking it sounds like oh my goodness oh my goodness you made it might alarm you you just put a little bit of water in the pan when you're starting and will it will overcome that yeah but that market basket yesterday for seven dollars and change came out lousy too much water too much water those directions they have to be exact on that or are you not going to get what you wanted now for rum for the stuffing that we have here it's just sourdough bread i take it i leave it out overnight in then i cut it the next morning that goes into what a stick of butter in a pot and three cups of water to to a full loaf and then we're going to cook it down when we would add the bell seasoning salt and pepper to taste and that would be marvelous and put a little bit more bells just on the top of this is a nice little trick that goes a long way  which this yeah i noticed last night in the store it's not on the spice style it's why we're all the stuffing and everything else for one reason or another i don't really now but  so anyway let me let me slice this and then we can in some of these things that they made up ahead of time we can recreate them here and see if anybody wants to come up here and show us what you got n for the turkey so i'm doing this i take the entire turkey off the bone and then put it back or people flip it's a riot and  i had done it in color me school and i did it for one client and then one year just to be a hot ticket i did it in front of my two cute little beautiful nieces and they went crazy and i always have to do it that way  i don't believe in it frankly as a chef by the time i get some buy in my own turkey i'm like oh please god but if the frost in this water overnight you know put it in cold water to defrost  it the brining is it's more of an ethnic thing i think really to be honest with the a but i don't notice any huge greatness by bribing one it's just another to do with things to a venue unless the outside of what we call the danger zone in the cold danger zone and so when things get to be just close to forty in unless they're over one sixty that time that they're between those two can really be problematic for germs and for all kinds of complications food borne illness weis why i often use this another crazy tool though actually my wife gave me this but it's it's an immersion blender might be a little bit oversold but just depends how much you like your rest this it's a fancy plug but this this helps to break things up really good if you can see it really does a job on things will if i was worried about things being lumpy like you said if i if i wanted to just fix it at the last minute i'd pull out this guy to come to my rescue but i was out ahead of it today so i didn't necessarily need it in for a crowd like you might have i would say get get two packs in make it in make it in a thirteen by nine yeah i just did it just like you w problem good luck when spell check starts playing games with your head on that and you know you might is that i love you to the guy it's a whole lot easier depends how much turkey you need you know as far as that goes but doesn't this look marvelous i mean let's you were looking for the big presentation of the whole nine yards and think about it no not it's just it was a unbranded as has purchased from market basket just in their own just like when you buy a steak or anything else yeah they had it they had half turkeys there i was like whoa cool i was telling me i was so excited well i'm just cut not nice pieces for you guys to be able to try yeah pretty much no g put a tiny bit in after a while because i was running around doing fifty million things like usual it's what we do  know it's you know like anything else you know whatever the folks do for a living in your business when you do something as many times as you wind up doing it as a staff i don't know how many turkeys i've cooked in my lifetime i can roughly tell you how many weddings i've catered but things like that get to be just business as  and that might work for some people but if you're able to get a half it's iraqi you get what i think is in the easier cut in a better assortment of white wait a minute they cut me and i'm only kidding no it's just because it's the best value around this area the one that's closest to you was the one that's made with the cornbread off yeah so it's not the sauce we expected it's more i mean it's not the the thickened sauce still a little too hot yeah yeah it does to be young lady would you like to try the acorn squash yeah cool then i have it just in case people were curious what the flavor is some people have never tried it at all i know my son and his friends i like to give them stuff like this and spaghetti squash that they have no clue is even available in the world and have them taste something they never tasted before h your turkey master we get gravy man i'll be right back good i love the library staff got we go back a while in the meantime seven times for these programs and then i've done some different things for ra for the library itself  going away that was cool i miss her lovely lady so i'm going to let you try this stuff and then we're going to we're going to move right along and see who wants to get up here in the rock the house it might be you keep looking like it is yeah marriott's it came out more was a sauce right now because of the i didn't have enough time for it to cool down winick ladies when that cools down a little picky and they'll think in women when it comes yes i did the liquid the water that the cream berries boiled then become part of the sauce and then the corn starch in the colder temperature will pick  to make soup tomorrow see me after the show that's just the cornbread the same one that was used in there the make the stuffing case you wanted a little  so one thing i'm waiting on it seems to be taking a little bit of a while with our new wildmen and all bacteria but i'm roasting off the turnip and sweet potato and butter not which is a nice combination if you just tired of doing the typical big butternut squash that you know just of thickens version of the puree that we had in a soup you know a lot of old family old school families do it that way to talk it up a little bit that's why i came up with that combination i use brown sugar well you can toss it in all those but then you have to cover it because you're going to caramelize the daylights out of that it of just the sugar and water will come down to candy and i'm not sure that that's what you want another really easy side dish to do for thanksgiving please anything but the green bean casserole don't be that lazy ok broccoli with cheddar cheese sauce just buy a can of the cheddar cheese soup from campbell's and put that on to the steamed broccoli another one of my favorites is just to do carrots and i do deal carrots or i do candy carrots you know prepping cutting boiling you carrots toss them in a little bit of butter and brown sugar whichever of those fall spices that you might happen to like make the broccoli cheese soup has directions for it as a sauce in the i believe it's just a little bit of half and half or milk added to it you don't make it as a soup naturally because you wouldn't want that so you're using less of the so i want to see if somebody wants to get up here and try and make a grieving for us that should be fun and interesting but first of all i'd like to see if anybody has any questions about anything we've gone over so far there's all kinds of things like that but i don't want to get scary with you guys it's there's an awful lot of things that i cook low and slow and then is probably just as many that i cook high heat or see if it's a beef kind of thing we would we do in commentary what's called marking just to give it that people be do pretty look before we get rock and roll in our most similar to if you're doing things like brisket where you take it in a frying pan and seal it on all sides before you want to go put it into your breeze with your vegetables so it will lock in all those flavors and they won't just they won't lose out and it won't hurt the texture of the product it keeps it it keeps the integrity into the meal that you're trying to make so glorious let's and just toss them but it's nice and simple and if you have people that they want clean clean flavors that's the way to go a lot of times people would just afford to using  salt to boost up the flavor if you don't need it don't do it it's you know life is only so long so out there isn't really a thing that's so good for us everybody's seeing the virtues of sea salt nowadays i don't know certainly better than i had ice solved but there's the sodium thing is what i'm concerned about with heart disease and all kinds of  know you can interchange anything you know but i'm just thinking if you have all of them what you would do is you're going to make your priority that way in terms of that so let me get the stuff out of the way and clean a plan and we'll see who wants to make a gravy corpse attacking but effective my father's william calmly and he saved george bush senior's life in world war two that was my like claim to fame years back as i get into to food concerns my mother was not the greatest cook in the world dorothy was i hung around a lot and i had diabetes and it never hit me until years later i did a bartender by default during the hotel restaurant strake i became the executive stewart i was in charge of everybody in the kitchen who was just beneath being a chef so i had a bunch of people from really international location you can think of that worked for me and still i only speak boston and i got by but i worked for the h regency as a bartender for a long time in i had roommates they couldn't cook at all so i did most of my eating at work and i was just getting expensive this is getting crazy so i decided to go to col school and i went and interviewed with three different schools one who encouraged me the other two that said what are you serious and so i went to the one that encouraged me and i went to school that came with school economy i graduated in  julia became the producer of the great chef of the boston series at macy's for a couple of years the basically julia threw that in my lap and i had a blast with that and  arts that was an eighteen month intensive program that took the place of the three year plus program it was just all i went to college every school from i was there at six because i decided to get myself i'm campus i would be a better student so i took over the purchasing made me aware that if i'm buying the ingredients that you need for the class it's tomorrow i'll think i'm going to have a game that day so anyway that made it nice and easy but they were all really long days in that paid off tenfold based upon something i saw as a quote years back that said find something you love to do and you'll never have to work another day in your life and i've been having fun like that of a sense you know going from one venue to another i've cooked for places like boston scientific in the funniest thing this is a great story i had i had started my own business and i catered for a fraternity at mit and that was my afternoon job my morning job i catered for the car talk guys in the connection and all my other wonderful friends that w b you are so they put me on the map and they paid me a portion of it in advertising hear at the library i was making some copies for a contest that i was egged into joining which was a commentary contest put up by del monte first couple of times it was mentioned to me i said please get out of here if it's not a can of tomatoes have the wrong guy and i said what you can't see the challenge in an old school bell my kid can't isn't in my vocabulary so anyway they said give us a menu that includes one of our products in each step of it and i did that and i was lucky enough to win it but when i was making the copies i met folks at the library corinne chan tin riginal he was a big help to me and then she asked me to start doing these programmes and that's how that rolled but when i won the contest part of what i won was a year contract travelling from one williams sonoma store to another that's why this things like that was strange to me wherever i wants anyway that that was one really cool thing as far as how that went but i've always challenged myself with doing different types of  cuisine in raising the bar and i enjoyed three years of semi retirement where i was involved with a store in town to try and get it off the ground and i liked it but there was still something missing so  when i was approached by the folks at facebook to come and be a member of their commentary staff i was just over the moon so i feed the most awesome people the greatest food i possibly can under through thursday in kendall square and i love it it's crazy they did this the appreciation the little applause or what have you it's better than a tip to me at my age you know i'm not in it for the money at this rate so i've had an awful lot of fun with that you know but more raw more luck has come my way than i felt that i was due that's for sure so my here and hopefully i'll rub some off one y well for this i'm going to show you just a quick thing these are the the parson up in the sweet potato in a button on squash and i try not to go to too much butter on something like this and for this you're going to pretty much stick with your raw your false spices so that's  you know you're going to use a little bit of clover a little bit of not made in some cinnamon in doctor it up and flavor it a number of different ways but this is basically the nice easy way to do this and you know a lot of people like i said are adverse to why the turnips and the parsnips of the world but when you put it in a dish like this he like you know want i could flat out eat that and carrot yeah and i've added carrot to this sometimes too but the recipes usually follow for this would probably set a winter vegetables so went to root vegetables in they can even be a little smaller still in you know i cheat when i do this sometimes and i'll make the butter not ahead so it acts kind of as a base and i'm working with a stronger flavor of that in a lesser amount of the parsnips so i don't scare anybody who's adverse to it between that in the spice flavors you put in here  yeah they can you know they'll build up a lot of flavor channeling my grandmother listening to your lovely irish accent so we'll just do one seeable spoon and when you mix this whole show together the kids that absolutely can't stand this stuff will go oh my god this one's for good what is that let me try it's like wow because your friends say my kid wants to try yeah but i can't say too much bad about him he was a nice guy when i met him we got invited to the inauguration and everything it was after my dad had passed away and my mother was interviewed by c embarrass the family it took us about ten years to get back to where we were just kidding but i'll put this over here and you guys can have a little taste of this guy as well in then you young lady you're going to make your first gravy god love y boom boom boom boom let's see we'll have you serve that with that if it's not too tack am not calling you a lunch lady but i don't want to get messy baby you did but you see in the said that marriage is approved you ate before the class and that was in the notes not to ok here we go grab that butter and pop it into the pot yup take the paper right off so you're going to you're going to make the basis of any good gravy you're going to make this going to make a rule i don't want to give you that because if i do you'll go home and go if you wish i had that ro to show you how to make room stead so anyway for that amount of butter that you have in there as it melts this was used for gravy anyways but i'm kind of a purist i'll be right back i'm to clean this and then just keep doing what you're doing but if you take the pot off of there you'll hear alice start beeping at you but if you're crazy enough to put your fingers the won't burn yourself because that's why i bought that yes  ok you all melted up yet and just to keep in terms of keeping with ratios on this so you don't wind up with two watery of a product you see what we have left here for but of where the heck is it flour into this yeah and this i feel is an eight ounce cup so you should be good with that in might need a little bit more but will s myriad's looking at right now is a blond rule so it's something that i would use if i was doing a seafood creole seafood chowder something on the idea of that let's see this is my water for cooking if i was going to if i was going to do some sort of a sauce for seafood a chicken i wanted to be lighter than what i'm using for turkey you think of it this way when the the longer you cook the roux the doctor will be you're on the right track in if you wanted to put mushrooms in most people would saute these for us but i've had occasions where if it's going to be a long took process with that i just throw in the cook right in with it you know as long as it's good and hot when you start and you're good to go so one of my one of my favorite little last minute things when i make sure that somebody i'm cooking and that be that and then i always for the most part anyway i always use fresh parsley but i didn't pick any up this time so this is just burner you know you get it nice and smooth today i mean besides the mushroom you want to chunk of mushroom that the change over in texture when you do a grave you like that to have a little something in there that's got more texture i think it's nice  meat product but other things you might want to silky smooth you might want to make it like a demigod just like you get when you go to find restaurant and your steak so would someone like to come up in have a taste these for a taste i was unsure of to live we would have nice when i brought the turkey so i brought some knives that i had left over from catering to put it really can come up and go like so not bad salt and pepper would be nice i'll never forget how disappointed i was and come in every school is the first thing they said to me when i made something up or be nice like oh god you don't think so a wonderful wonderful job come on somebody come up and check out the ariens gravy made me do with well you remember that or i'll give you one of my cards next time you make the gravy you go what the heck did you tell me at the library so it seems that we did get through all of our recipes  i'm always i'm always amazed at trying to estimate how much time it will take for a program in time management so i try and do five or six things but sometimes it gets to be seven or eight and then i always like to be able to answer any questions that people have and we did very well but i'd like to really think my best new friend mary carter from the belmont public library who's just she does wonderful events and i'm so proud to be one of them on her watch and we look forward to perhaps doing some other things in the not too distant