That's what I say about work.
Happy Thankgiving!

P.S. Look for a dead possum(just a hunch). Suggestion: "Borrow" a cat(put it on one of those long retractable leashes, if you want to return it). It will find the source of the smell in a matter of minutes. I know this is in the wrong spot, but, you know...can't be bothered...

Our theories evolve with the smell: we started with a rat, then a few rats. Finally my husband proposed that it might be a squirrel. I saw his bet and raised it to deer. Now that the smell has reached the top floor we're thinking human being.

I haven't seen the hubby of the previous owner in quite a while...

Suggestion: Look for disturbed ground. Especially rectangular patches, say, 2 feet by six feet. The police often miss those as well(too obvious). You live in California. Should be too hard to find a nut, I mean psychic, to investigate.

Okay, good tip on cranberry sauce -- but here's the question: am I the only one who can eat the sauce while it's still warm from the pan?

Why are you all staring at me?

Got a recipe for that cranberry sauce? That is, one you can part with?

Darrell! Neat cat trick!

k, that trick also works for the psychic. I'd suggest you use one lest you lose a psychic under your house too! You'd not only have smells, but psychic smells as well.

They'd HAVE to be psychic smells. Here in Florida we don't have basements. No room under there to stash a psychic. Nothin' but a slab on sand.

but...mmm...I think I smell...craaannnnberrrryyy sauce...and I see...I see...a recipe in my future...

Well, I generally just pull the proportions of water, sugar and cranberries off of the cranberry bag (which I threw away, and you-know-who has already taken out the trash), but it's all pretty easy. Better Homes and Gardens uses these specific amounts:

Cranberry Sauce

I C sugar
2 C cranberries (8 ounces)
I C water

In a saucepan combine sugar and 1 C water. Bring to a boil, stirring to dissolve sugar. Boil rapidly for five minutes. Add cranberries. Return to boiling; reduce heat. Boil gently over medium-high heat for 3 to 4 minutes or till skins pop, stirring occasionally. Remove from heat. Serve warm or chilled with beef, pork, or poultry. Makes aobut 2 C, or eight 1/4-cup servings.

MOLDED CRAN SAUCE:
Prepare as above, except cook cranberry mixture for 13 to 16 minutes or till a drop gels on a cold plate. Pour into a 1 1/2-cup mold; chill till firm. Unmold.

I had so much trouble with this until my sister-in-law told me that they used to put the cranberry sauce outside in the snow the night before Thanksgiving. So that's what we do now: we put it "outside in the snow," but since we're in CA/AZ respectively, we really just sling it into the fridge.

Mr. Speaker, please note that the recipe specifies that this stuff can be served warm. I think we've all seen the canned stuff resorted to so often, we have a distorted picture of how "jelly-like" this stuff should be!

I'm actually a big fan of cranberry relish, but not enough of one to justify the extra work. I like sauce just as much, and it's amazingly easy.

oh YUM! Thank you thank you thank you!

boing boing boing!

I bet they'll have some fresh cran on sale now.

Yes. As of tomorrow, you can have all the cranberries you want. I actually don't mind the canned stuff for some applications, and it's often pretty cheap beginning on Thx + 1.

Got 'em!

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