Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage...the herb that makes thanksgiving taste so darn good.

Today I introduce a new Brussels Sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream.

On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.

Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour cream, and seasonings. In the end you have a rich creamy gravy... almost like Swedish meatballs...yet totally different if that makes any sense. We had this dish tonight and it was loved by all.

Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.

On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store.....NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.

On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping.  This is rather easy to make, but does take some preparation time to assemble before roasting.  Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock many recipes and treats on a year round basis.

**The Show cut out just before I finished....so....I love you all and God Bless! ****

Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert.  When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean wearing soft weak men. If you're offended....I'm not sorry.

Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.

On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need to "acquire" in nature from a stream, roof runoff, pond etc.