I'm Not Sure That Some Of The

One Of The Things I Do In My Cookbooks Is I Will Do A Conversion From Outdoor To Indoor Grilling So You Can Do It Year-round.

I Always Buy The Smaller Turkeys. On The Pre-baste Put Pats Of Butter On The Meat Under The Skin, Put The Skin Back On, Put A Bunch Of Seasoning On The Top, Call It A Day, Put It In The Oven. With A 10 - 12 Pound Turkey You Are Done In A Couple Of Hours.

I'm Not Sure That Some Of The Food Purists Are In Touch With What Really Goes On In American Households.

If You've Attended The Cordon Bleu, You Would Know That No Woman Is Supposed To Be A Chef - Only Men.

Christmas Is More Stressful With Present Buying And Making Sure Everyone Gets Included, But Thanksgiving Is Really Not That. I Don't Ever Really Get Stressed Out About The Food.