Ok everyone, the holidays are almost over.  Almost.  So we can all breathe again, and get back to cooking as we please without all the crazy holiday distractions and stress!  And I'm hoping that come January, many of us will be back on board for our challenge to get through this whole book chapter by chapter, month by month.   Anybody still interested in participating?

I am going to make the Barbecue Sauce for Hot Dogs on page 248.  Years ago, a friend brough some kind of concoction to a backyard cookout that reminds me of this recipe.  Except he called his Brooklyn Sauce, or something like that.  I can't recall, but gosh it was delish.  So, I am hoping this is his recipe!!!

Who else will try a new sauce this month?

Oh, and Happy New Year everybody!

Yes, Stephanie, glad to see you again!  The forum got a little quiet over the holidays.  Happy New Year everyone!!  I haven't chosen a recipe yet, but will soon.

Sauces aren't my strong point (they can be really hard to convert to low sodium) and I'm still in the midst of moving, having half of my kitchen stuff packed has put a damper on my adventurous cooking, but I'll give it a look.

Good, you guys!!  Happy New Year!

I made the BBQ sauce....and it's good but NOT the wonderful concoction my friend made.  Darn.  So my search continues.

By the way, it wasn't Brooklyn Sauce, but Coney Island Sauce he called his.

Barb, moving can be such a hassle!!  How far are you going, across town or across the country?  Hope all goes smoothly for you.

Stephanie, I think this is a better barbeque sauce - Bourbon Barbeque Sauce.  But, I really like bourbon, LOL!! I think I am going to try the Worchestershire Butter sauce this weekend, I just happen to have everything on hand and it sounds like it would be good on chicken.

Barb, I'm going to make the Worcheshire Butter sauce as well.  Let's compare over the weekend!!

Carole, I'm moving in with my brother who lives on the other side of town. It's a hassle paring down the contents of a 2 bedroom house to fit into a room, especially since I need so much medical stuff. It will be good though, I've been living alone for 13 years, practically house-bound. It will be nice to have family around and be able to actually go places. It's taking so long to get the bank stuff done on the house I've had plenty of time to workj on it. My new room is all set up and I stay there sometimes, just waiting to get the word that I can get the heck out of Dodge. Hopefully soon.

Yes, I understand.  We sold so much stuff before moving to our present home, and I still moved too much.  So glad you will be with family, sounds like a good thing maybe for both of you.  I hope so, and that everything is settled soon.

Well, I made the Worscheshire Butter Sauce and....yech!  Much much too salty, or lemony or something, very unappealingly bitter.  In my attempt to salvage it I added brown sugar one tablespoon at a time, to help sweeten it.  It needed something to cut the bitterness.  Ultimately I added 3 tablespoons of the brown sugar.  However, rather than serving it over fish or veggies as they advise, I let it harden back up in the fridge and am spreading it on bagels, which is actually okay.  However, I cannot imagine how this recipe got into this book and was described as something that separates the mere cooks from the chefs.  Never again.

Barb, did you make it?  What did you think?

Also, is anyone still participating in this monthly challenge?  I feels all alone out here....

well i'm making a sauce but it's out of the  escoffier book.  I'm doing a baked mac and cheese for freezing and the addition of the nutmeg is wonderful.

Thanks for the heads-up Stephanie!  I intended to try that one last weekend. 

I am still here, just a little side tracked by work and other life obligations.