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Green tomatoes make a nice gratin. Layer them in a shallow casserole, sprinkling with fresh herbs, garlic, etc. and a drizzle of olive oil, then top with breadcrumbs that you've seasoned and tossed with melted butter. Bake until brown on top and tender. I think Shelia Lukins did a version of this (USA Cookbook most likely) in which she added crumbled bacon to the top during the last few minutes of cooking.

I found a recipe for green tomato mincemeat ( no meat ) that freezes well, no need to can. I love to can, but am full timing it in a travel trailer so that was more involved than I wanted to be. I filled little pastry tarts with it and had it last Christmas. Wasn't crazy about it, recipe was a little too spicy and vinegary. The amounts called for are small. I'm thinking if it was canned the flavors would mellow properly. So I stirred in a jar of apricot jam into the remainder and used it as chutney. It was great. Online are all sorts of recipes for green tomato pickles, jams and chutneys. Don't waste those green tomatoes!
OLD FASHIONED GREEN TOMATO MINCEMEAT

• 3 quarts chopped green tomatoes
• 1 1/2 quarts peeled, chopped tart apples
• 2 cups raisins
• 1 cup currants
• 1/2 cup diced candied citron, lemon or orange peel
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/2 to 2 teaspoons salt
• 3 cups brown sugar, firmly packed
• 3/4 cup Vinegar
• 1/4 cup lemon juice
Preparation:
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.
To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
Makes about 5 to 6 quarts of green tomato mincemeat.

I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.

mmm pumpkin pie is fabulous and should never be forgotten especially on thanksgiving! save the pumpkin pie! :)

Once at the grocery store, the young woman checking me out kept asking me what stuff was:

"What's that?"
"That's hearts of palm. It's the center of a palm tree. It's good, it tastes sort of like asparagus but huge."
"Is this.... a tomato?"
"No, that's a persimmon. It's fruit. I think it tastes like a cross between a peach and pumpkin."
"Um...so is this..."
"Gorgonzola cheese."
"Okay. Are these.... uh... is this.... um.... green beans?"
"... yeah."

Poor girl. She didn't trust anything anymore.

My dear sister calling me to ask a question about an ingredient in a recipe:
What is prepared mustard?
Me: Well... it's in the condiment aisle. By the ketchup. Usually comes in a yellow bottle.
Sister: I hope they carry it in Wal-Mart!

Me: I just had a great meal at the best Indian restaurant. You should try it sometime.
Friend: Gross! I hate Indian food.
Me: Have you ever eaten it?
Friend: No, some guys at work told me it sucked and smelled bad.
Me: *silenty shakes head in disgust*

Overheard at work:
"I like my steaks cooked beyond well done. I like them charred. Sometimes when I am at a restaurant I will tell them to cook it twice."

While working in the wine section of a grocery store:
Customer: I need some wine for making chicken marsala.
Me: OK, here are the Marsala wines.
Customer: Wow! They make wines just for making chicken marsala?
Me, not in the mood to explain: Well... it is a pretty popular dish.

Working in wine section of same store I had countless people ask me for the "cooking wine." Grrrr.

These are all hilarious!

I used to work in a gourmet food store. Some of the more esoteric ingredients people would come in and ask for included "tepid water" and "teaspoon salt."

My grandma chastised my mom for allowing us kids to eat granulated sugar.....said we'd get WORMS!

last night i heard someone order a steak as such: 'medium to medium well, you know, just a little bit of pink.' i have cooked thousands (really) of steaks and i'm pretty sure just a little bit of pink is considered medium well on the way to well.
or someone will say: 'i'm alergic to MSG.' then i'll say 'do you like miso soup, parm. cheese, or tomato paste?' they'll say 'yes.' i'll say 'these items have more natural glutimates than any general tso's chicken you have ever had.'

My two sons grew up eating toast and Marmite (similar to Vegemite), probably because I grew up eating it - it was their favourite. One a.m. an overnight guest (kids were about 10) watched in horror as my kids spread Marmite on their toast. "What IS that, ear wax?" Ever since then I have never really enjoyed Marmite.

I laughed so hard at this blog, because my mom used to make me pumpkin pies for my birthday instead of cake, because I loved it so much. I still do. It is the BEST part of Thanksgiving and Christmas meals for me. I love pumpkin bars, pumpkin pie, pumpkin bread, and pumpkin cheesecake. PLEASE DON'T GET RID OF PUMPKIN PIE!!!

Alka Seltzer.