tgWishing you a happy and blessed Thanksgiving. I’m spending the holiday at my parents’ home in Montecito enjoying our annual feast. We have a 24-pound bird this year. The Restaurant Gal and my mom spent the last 2 days preparing all the trimmings. My mom’s childhood friend Dawn Wells (a.k.a. Mary Ann on the sitcom Gilligan’s Island) gave them a tip on how to easily peel potatoes via a boiling trick.

I instead spent the last 2 days digging big holes in the backyard. I am replacing old landscaping with 14 fruit trees including Fuji apple, Gala apple, Kadota fig, 2 types of blueberry, tangerine, peach, plum, Meyer lemon, persimmon, pomegranate, pear, passion fruit and Goji berries.

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  1. mom says:

    “the restaurant gal” brought a beautiful table centerpiece
    – all hand picked fall flowers. It made my day! thank you
    “restaurant gal”!

  2. ruth says:

    So, aren’t you going to tell us the trick for peeling the potatoes?

    • John Dickson says:

      Apparently you cut a line in the skin all the way around the “equator” of the potato then boil it for 20-30 minutes. Both halves of skin then pull right off. It saves a lot of time if you are making mash potatoes.

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