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Both. When it's my turn to cook, I enjoy doing it. When we are guests, I enjoy that too, then I get to have a glass or two of wine. No wine for me when I'm entertaining!

Thanks everybody for all the comments. My only Thanksgiving thoughts were about the turkey. We moved to Albuquerque recently (after many years in Miami) and I'm not familiar with local butchers yet, so I guess I'll buy the bird at Whole Foods to be safe. I will stick with the same tried and true menu, very basic. We'll be my husband and I and my daughter and son-in-law. @Christina, your comment made me think, and I will be sure to invite someone who would otherwise be spending the day alone. Thank you.

I was reading an interview with Valentino, the designer. They were discussing his lavish parties. The interviewer asked how he dealt with difficult guests, and he answered "I don't invite them". Amen

No devil here! My daughter and I cook together once a week. We try out more difficult recipes so we plan in advance..who is picking up the ingredients (who lives closest to the store where most of the ingredients will be purchased and we check which staples that we need for the recipe). Then we decide what part of the recipe each of us will be doing....it works out great.

Cooking: corn - when in season
Raw: tomatoes - in season

lemons. Thanks! I must try the sauce recipe for the holidays!

Please don't, it sounds cruel.

I don't live in Australia, but I too have never eaten frozen custard...I've lived in MA, western NJ, western PA, south Florida and now NM....haven't seen frozen custard yet..but I do get a lot of enjoyment from good Greek yogurt and an occasional dish of rich chocolate Breyers ice cream.

When we lived in Miami, I always made strawberry shortcake in January...that's when local strawberries were ripe and delicious. My cake was not "shortcake" it was two 9"inch cakes sliced horizontally (making 4 layers) I cooked 1/2 the berries with a little sugar and sliced the rest on each slice. "Iced" with fresh whipped cream. Delicious!!!!

Really hot just ground Pinon coffee (New Mexico) made in a French Press.
Only one 8 oz. cup per day...any more, and I won't sleep.

"Custardy" is the key to good French Toast, my choice. So good, especially on Sunday.

Thanks for the apron reminder, sure I have a few with the linens. I also have " big shirts" that I wear when cooking for a crowd but definitely do not wear them in public. Will check the linen closet to see if I have any holiday themed.

The photo makes me ill.