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	<title>
	Comments on: Thanksgiving (late)	</title>
	<atom:link href="http://kateflaim.com/2007/11/thanksgiving-late/feed/" rel="self" type="application/rss+xml" />
	<link>http://kateflaim.com/2007/11/thanksgiving-late/</link>
	<description>freelance writer</description>
	<lastBuildDate>Sat, 08 Dec 2007 09:36:41 +0000</lastBuildDate>
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		<title>
		By: germi		</title>
		<link>http://kateflaim.com/2007/11/thanksgiving-late/comment-page-1/#comment-298</link>

		<dc:creator><![CDATA[germi]]></dc:creator>
		<pubDate>Sat, 08 Dec 2007 09:36:41 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/11/30/thanksgiving-late/#comment-298</guid>

					<description><![CDATA[Beautiful!
That plate of turkey and fixins looked like the perfect Thanksgiving food! And what a beautifully roasted turkey!
Another lovley meal, Kate!]]></description>
			<content:encoded><![CDATA[<p>Beautiful!<br />
That plate of turkey and fixins looked like the perfect Thanksgiving food! And what a beautifully roasted turkey!<br />
Another lovley meal, Kate!</p>
]]></content:encoded>
		
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		<title>
		By: kate		</title>
		<link>http://kateflaim.com/2007/11/thanksgiving-late/comment-page-1/#comment-297</link>

		<dc:creator><![CDATA[kate]]></dc:creator>
		<pubDate>Mon, 03 Dec 2007 14:57:55 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/11/30/thanksgiving-late/#comment-297</guid>

					<description><![CDATA[Josh- Turkey bags for brining or for cooking? I think for cooking the sacrifice of the browned skin would be too much to bear. But lately I was reading somewhere (sadly can&#039;t remember where) a chef&#039;s admission that he cooks two turkeys: One conventionally for the Ooh Aah Presentation, and one sous vide (vacuum sealed and cooked in water) for the actual eating! With a ham I think it&#039;s easier to get away with not having the crispy skin...

Emily- I have to admit, after six months of searching antique stores and flea markets we gave in and went Pottery Barn. It&#039;s the Montego round table in espresso. We needed a small circle when it was unexpanded, but one that could stretch to seat six/squeeze eight as an oval. We&#039;re really happy with it (though I was home for exactly one day after it arrived and haven&#039;t yet been back). The base is nice and simple, unlike most pedestals we looked at.

Thanks, Heather!]]></description>
			<content:encoded><![CDATA[<p>Josh- Turkey bags for brining or for cooking? I think for cooking the sacrifice of the browned skin would be too much to bear. But lately I was reading somewhere (sadly can&#8217;t remember where) a chef&#8217;s admission that he cooks two turkeys: One conventionally for the Ooh Aah Presentation, and one sous vide (vacuum sealed and cooked in water) for the actual eating! With a ham I think it&#8217;s easier to get away with not having the crispy skin&#8230;</p>
<p>Emily- I have to admit, after six months of searching antique stores and flea markets we gave in and went Pottery Barn. It&#8217;s the Montego round table in espresso. We needed a small circle when it was unexpanded, but one that could stretch to seat six/squeeze eight as an oval. We&#8217;re really happy with it (though I was home for exactly one day after it arrived and haven&#8217;t yet been back). The base is nice and simple, unlike most pedestals we looked at.</p>
<p>Thanks, Heather!</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: Heather at Grace303		</title>
		<link>http://kateflaim.com/2007/11/thanksgiving-late/comment-page-1/#comment-295</link>

		<dc:creator><![CDATA[Heather at Grace303]]></dc:creator>
		<pubDate>Mon, 03 Dec 2007 14:51:10 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/11/30/thanksgiving-late/#comment-295</guid>

					<description><![CDATA[It sounds like a delicious meal. And your new table is terrific!]]></description>
			<content:encoded><![CDATA[<p>It sounds like a delicious meal. And your new table is terrific!</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: Emily		</title>
		<link>http://kateflaim.com/2007/11/thanksgiving-late/comment-page-1/#comment-299</link>

		<dc:creator><![CDATA[Emily]]></dc:creator>
		<pubDate>Sat, 01 Dec 2007 23:32:13 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/11/30/thanksgiving-late/#comment-299</guid>

					<description><![CDATA[Love, love, love the table. Where is it from?]]></description>
			<content:encoded><![CDATA[<p>Love, love, love the table. Where is it from?</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: josh		</title>
		<link>http://kateflaim.com/2007/11/thanksgiving-late/comment-page-1/#comment-296</link>

		<dc:creator><![CDATA[josh]]></dc:creator>
		<pubDate>Sat, 01 Dec 2007 01:58:38 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/11/30/thanksgiving-late/#comment-296</guid>

					<description><![CDATA[What&#039;s your opinion on turkey bags? My man Luke was just up for a visit, and he cooked a ham inside one with a kind of &quot;hot toddy&quot; marinate, and it bordered illegal how juicy and flavorful it got.]]></description>
			<content:encoded><![CDATA[<p>What&#8217;s your opinion on turkey bags? My man Luke was just up for a visit, and he cooked a ham inside one with a kind of &#8220;hot toddy&#8221; marinate, and it bordered illegal how juicy and flavorful it got.</p>
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