Re: Andrea/Fine Gardening/Salvia

Good Gravy, Marge!!
I'm well past the stage where I'd remake the gravy after that.  My peak
moment was my first wedding for which I cooked for 125 people.  One sister
did make the turkey and the other the ham, but I cut and washed the salad
and fixins the day before and that morning made the mostachioli - I had an
apron that matched my dress.  I don't think anything was left beind in the
fridge and we didn't have a microwave.

Kitty

----- Original Message ----- 
From: "Marge Talt" <mtalt@hort.net>
To: <gardenchat@hort.net>
Sent: Wednesday, October 13, 2004 12:01 AM
Subject: Re: [CHAT] Andrea/Fine Gardening/Salvia


> > From: Kitty <kmrsy@comcast.net>
> > Classic!
> > Timing everything to be ready at once has never been my strong
> suit.  I even
> > have trouble timing some of the guests.
> ----------
>
> Ha, Kitty:-)  I just let guests fall where they may:-)  I think
> timing is the hardest part of getting a feast on the table,
> myself...even after over 40 years of doing it.  And, if you get
> fumble fingered, like I do, under stress, it can get real
> interesting....there was the year that Xmas dinner for 14 was going
> on the table and I managed to dump the gravy pan on the kitchen
> floor....talk about one melluva hess...and I had to start from
> scratch making gravy - melting turkey fat, etc., etc.  I was not
> exactly the relaxed hostess that year.  And, yes, gravy is a must; I
> cannot, no matter what I do, make enough of it to satisfy my
> group...and since I've never used it out of a can, there was nothing
> for it but to start over with it....
>
> Marge Talt, zone 7 Maryland
> mtalt@hort.net
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