Happy Thanksgiving everyone !

[Chris Roemer]

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[Paul K.]

Same good wishes from me. We're having our usual gathering of family and extended family attending and bringing some of the food. On the menu: turkey (obviously), mashed potatoes, yams, stuffing, veggies (don't know what specifically), cranberry sauce, rolls, a couple of different pies for dessert, and two kinds of wine, Zinfandel (Zen of Zin) and Sauvignon Blanc (Noble Vines #242).
Paul

[Drummer]

Happy Thanksgiving to you ,too, Chris.....and to all! Paul, I think your new nickname should be "Transmission Wine"! Glenn.

[Jeff F.]

Happy Thanksgiving Chris, and everyone else too!

[PWR RYD]

Happy Thanksgiving everyone. We'll be doing our usual Thanksgiving routine, visiting Mom and Dad at IDOC (the state pen). It's not so bad... they usually provide us a decent meal with turkey, mashed potatoes, yams, stuffing, veggies, cranberry sauce, rolls, a couple of different pies for dessert, but no wine (don't know why).

[stephenmarklay]

This is a great time to thank everyone for being so helpful. I am grateful for all of the knowledge shared here. I will go strive to design something myself (for sure with a lot of questions) in 2020!

[Psycoacoustics]

Happy Thanksgiving to all and especially to you you Chris! I love to come home from work everyday and read how you help everyone while never asking for anything in return.

You truly pay it forward everyday!

Thanks! Mark

[tomzarbo]

Happy thanksgiving to you too Chris, and everyone else here who takes the time to type or read.
TomZ

[Geoff Millar]

We don't have Thanksgiving in Australia, but this is a good chance to thank all the friendly, helpful and patient people who help us with our projects and encourage us to (try to) learn more about this hobby. And to thank Parts Express for hosting the forum.

We have turkey for Christmas lunch, but I've given up trying to cook whole birds and now get turkey breast rolled roast stuffed with cranberries and other goodies - so much easier and no waste. Drowned in my own wine sauce, of course. As a token of appreciation, here it is:

two bottles full bodied soft red wine, such as Shiraz. Don't be tempted to use "two buck chuck" or bag in the box.
four tablespoons redcurrant jelly
two chicken stock cubes, low salt
1/4 cup dark balsamic vinegar
one cup port or medium dry sherry
one tablespoon cornflour, dissolved in hot water
2 ounces butter

put everything except butter and flour in large saucepan, reduce by about 80%. Then thicken with the cornflour and butter, but no too much so as it's a sauce and not 'gravy'.

If there's any wine left over - drink it!

Geoff