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Sides I am making are: •Creamy corn casserole •Cheesy vegetable casserole •Homemade mac and cheese •Loaded mashed potatoes Thank you:) The vegetable casserole has a few different colors when mixed- Green, orange, and white. The loaded mashed potatoes has large pieces of bacon and scallions on top. But I see what you mean.

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Are you, or do you know some one who is a vegan.But they have the nasty habit of smoking ciggies? What are your thoughts on that subject.Do you think they should still call themselves vegan even though,they do everything else vegan,except there addiction? I would like to know what you think.Thanks for your opinion.Best one gets the points!

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After I boil the eggs I don't want to have them to be messed up so I can't put the filling back in the white part is there a way to cook them with out messing them up

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If you cut up your poultry do u have to turn the meat or does it just sit on the rack and checked for temp over time til temp is met

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does the wood chips go on top of the charcoal? Do you add anything into the water like a sauce or anything? And lastly what effect would the self basting property of the turkey will it have on the end results? And since it is already basted should olive oil be used? I am looking for responses so you dont have to have everything but I will most definitely choose a best answer tomorrow?

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most creative answer gets the points!

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A little over a month ago, I allowed my uncle to borrow my car while he was in town for his homecoming. Today I found an opened factor box of Padrón Series 3000 Maduro cigars. They are still in their plastic sleeves, and as I have said, have been in my car for a little over a month. I live in Ohio, so I know humidity will be a problem for the cigars. What would be the best procedure to follow, without having to buy an expensive humidor I wouldn't plan on using again, to prepare these cigars to be smoke?

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Why is it important to eat right (healthy)? 10 points for best answer!

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I'm cutting up my own bread for stuffing. I've bought a very nice 7 grain sourdough loaf but unlike wonder bread or packaged bread, the crust takes up a large portion of the loaf and is tough. Should I not use the crust when I cut up my loaf into cubes. I'm worried it will make the stufing too hard to chew. Also, how much stock should I use? I have about 5 cups of bread cubes and also some corn bread in there. I want a nice combo of crusty and soft stuffing. I don't want mushy stuffing. Thanks