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December 15, 2009

Hey you with the weird holiday dinner

Calling Jjk (with the lentil loaf), Nichole (more lentils), Hmpsted (turduken), PCB Rob (Haggis), Lisa (chicken marsala), Ruby (posole) and Kitkat (burrito bar).

Laura would like to speak to you. Do me a favor and e-mail her directly at Laura.Vozzella@baltsun.com. Thanks!

Posted by Elizabeth Large at 3:13 PM | | Comments (9)
        

Comments

I thought it was Sam with the turducken?

egghead cloissonne (Cleatus' French professor name)

I dunno. It's Laura's list, and I didn't check it once, let alone twice. EL

Happy to reply to LL. But GrayGirl is having the burrito bar. I am just into pig heads.

I'm betting that Laura didn't realize the names come after the posts, not before.

It looks like Laura was attributing the person to the comment below their name.


Oooh, a good one, "dilemma Nixon"

Hal's right -- it was Sam Sessa who mentioned that his mother was going to make turducken this year. I assume that Laura Vozzella knows how to contact Sam by now.

I've made a turducken before. The problem is I prefer to have duck medium rare, but when you a cooking one stuffed between a turkey and chicken you really don't have that temperature option.

Oh My..."Loving Valve"

I emailed Laura to let her know that she did not necessarily request the right people based on the postings. For example, GrayGirl is having the burrito bar, and I am going nowhere near posole! I mentioned chicken marsala in my comment, so I asked her to clarify if I was definitely someone she wanted to speak with. Hopefully this will clear things up!

It was Baltofoodie that had their Dad make a haggis one year.

About a month ago I posted that I was attending a Thanksgiving dinner hosted by Scottish folk and hoped they wouldn't have a haggis. They didn't.

mellower WILFORD-Cleatus's senior citizen discount card name

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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