Thanksgiving Chat: Transcript
A live Q&A for all of your pressing Thanksgiving prep wants + needs
Update: You can read the transcript here. If you couldn’t make the live chat, you can still post a question. I’ll be checking the queue daily until Thanksgiving. xokod
WHO: Me and all of youse…
WHAT: A live hour to dish, kibbitz, and shoot the breeze on the most cooking-est day of the year
WHEN: Wednesday, November 15, Noon ET
WHERE: Substack Chat
WHY: It’s been fifteen(!) years since I hosted my What’s Cooking chat on washingtonpost.com. Our weekly online get-togethers were one of the best parts of my job. The weeks leading up to Thanksgiving, readers came out of the woodwork, and together we figured out how to shop, plan, prep, and keep calm on the big day.
If you never read my chat back in the day, think of this as the KOD help desk or a giant group therapy session with a kitchen twist. We’ll laugh, we’ll cry, we’ll swap recipes.
HOW: All Lulu Pork Chop subscribers will receive an email with a link to the chat the morning of November 15. This means that the chat is live and we are ready to go.
If you can’t make the live event, you may post your questions in the comments (below this post). I’ll be sure to cut and paste any questions that come in early so you can check back later.
To participate, you must be a subscriber. That includes posting comments and/or questions, or simply “lurking” or reading the transcript. Spread the word, tell all your friends.
P.S. I can’t wait!!
Hi Erin -- I will be sure to cut/paste your question into the chat so that all qs are in one place. So glad you checked in.
Not sure that I will make the chat - however, what else may we do with green beans? I am hosting 8-14 (we have an open door policy chez Erin), and everyone says they want green beans as a side. I'm happy to just steam 'em and sprinkle with some slivered almonds, but is there another delicious suggestion? (please no casserole - the MIL will bring that)
Thank you!