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My Wustof chef's knife unless I'm peeling tomatoes, then it's my ceramic paring knife.

With skim milk and a little sugar or a splash of Hazelnut or vanilla syrup if available.

My first kitchen had a little counter space and wall cabinets with shelves that were so high that I could only reach the lowest one without a ladder (or standing on the counter since I didn't have a ladder). The ancient range took an hour to preheat. Whenever we wanted to bake a frozen pizza, we started the oven to preheat and then went to the store to buy the pizza. If we were lucky, the oven would be ready when we got home!

We've just started with CSA and are cutting back on the meat portions. We also love to bring our son to the farmers' market to get him excited about trying new things (even if they are green). Hopefully it will be easier for him if he doesn't have to unlearn all the bad habits that we grew up with.

We are still working out the details with the families with whom we share the holiday (our chosen "family" made up of others with few relatives in the area). There will definitely be turkey, mashed potatoes with my husband's delicious gravy, sweet potatoes, green beans, salad, rolls, cranberry relish and PIE.

Pork chops were on the grill last weekend. This weekend seems more like a burger weekend.

I love canning and one of my favorites is chili sauce. It's a great way to hang onto that glut of delicious tomatoes.

I love my neighbors' fresh carne asada with grilled nopales.

Something quick because the son has lacrosse that night. I think a Guinness will be in order no matter what main course we choose.

Ah, picking just one favorite Thanksgiving story will be a challenge. I am afraid that I will have to out my mother with her recipe for giblet gray that she invented the first year we had a smoke alarm (you know where this is going, don't you?): Put giblets in small sauce pan, cover with water, bring water to a boil, forget about pan until smoke detector goes off, throw out giblets and stick with pan drippings for gravy making. I would love to report that this only happened once, but I am afraid that it became something of a tradition.

Filberts, mmmmmm

The best cornbread is my homemade cornbread. I almost never enjoy the cornbread from restaurants and don't even get me started about that dry, yellow stuff that the cafeteria at work tries to pawn off on us!

Such a difficult question! I would say zucchini fritters or eggplant and potatoes with fenugrek. The only problem is that I'm the only one in the family who loves eggplant.