Serious Eats - seriouseats.com

stuffed hot banana peppers with italian sausage & lots of gooey cheese!

I buy beans from a local roaster as well...I love their dark Guatamalan. I grind them myself in a standard grinder right now...I prefer a coarse grind to a fine grind for my press. I make my own coffee at home in the am too...drinking it w/Splenda & 1/2 & 1/2.
On the road my coffee of choice is Tim Hortons.

Happy Thanksgiving to you all....hope it was wonderful!

My mother has been making dill potatoes as long as I can remember....she peels & cubes potatoes then tosses them w/dill seeds & tops them w/butter. They are baked in a covered casserole dish @ 375 for about 45 minutes. When I make these I add some garlic & remove the cover for the last 15 minutes to allow the potatoes to brown.
Love dill seed...it is a versatile and overlooked spice.

roasted sweet potatoes...I"m making those & par boiling this year too...thanks!

@BerkelMan - regarding the library...I often grab new cookbooks from the library to 'test' them out & decide if I want to buy them....it's a great way to add to the recipe collection without spending a lot of $$.

@dbcurrie - 'like'

Sometimes I wish there was a 'like' button for comments in here, because @seriousb I would do that for your comment.
Instead of feeling sorry for the older people eating alone, why not ask them if they would like company? They would probably welcome the chance to have a meal with another person!
For some they may not know how to cook or have the energy to cook for themselves. A trip to BM for some fairly nourishing food is probably better than Mickey D's or for that matter some of the frozen dinners that are out there.

Stevia isn't an artificial sweetener...it's natural.
I agree w/sheri1970 - go Mediterranean & serve fruit & cheese for dessert.
I've found some success w/Splenda if you are open to artificial sweeteners...they have blends that are 1/2 sugar & 1/2 Splenda. I have to watch my sugar too, but I focus on counting carbs & try to stay within certain carb restraints rather than use artificial sweeteners.

@marztec - after you cut the pie you put the pie gate down in front of the cut slices so the filling stays in place. It also helps to keep the filling 'fresh'. When you're not using it, it folds in half & takes up very little storage room. I use it when I make pies because there are only 2 of us in the house so we don't finish the pie right away. As @bobcatsteph3 pointed out, it also keeps the plastic wrap from sticking to the pie.

Pie gates have been around forever...isn't something Martha Stewart invented. I have a Pampered Chef one that I've been using for years, and I remember my mom having one many years ago as well.
True...another gadget...but if you bake pies a lot & they don't get eaten in one sitting they are handy to have!

BJ's does have their own brand...Berkley Jensen. Never tried the artichoke hearts though...looks like it's too late anyway.
@seriousb - we don't have a Costco so I'm not familiar with their quality...etc. Aren't they a warehouse store like BJ's?

I love the pumpkin carving kit too...and agree that the scraper tool is useless but the knives work great on standard size pumpkins. You can buy the knives separately...that's what I usually do every couple of years, unless there are new stencils in the kit. We save the original stencils & photocopy them as we use them so we always have a clean copy.
I was surprised at how well those little knives actually do work.
@db...try the stencils...I'm like you, I always carved the same cockeyed face every year...I impressed myself carving w/the stencils last year! lol