A disappointed woman phoned in wondering why her turkey had no breast meat. After a conversation with a Talk-Line operator, it became apparent that the woman's turkey was upside-down.

One caller told the operator she had always cut the legs off the turkey before putting it in the oven, thinking that was the method everyone used. She later learned that her mother had been doing that because it was the only way to get the bird in their small oven.

A gentleman called to tell the operator he cut his turkey in half with a chain saw and wanted to know if the oil from the chain would adversely affect the turkey.

Extravagonzo Roasted Pumpkin Dish 

INGREDIENTS

1 small pumpkin, about 1 pound, peeled, cleaned and cut in 1/2-inch wedges
6 oz fresh corn kernels, or use canned whole kernel corn

1 medium or two small zucchini, cut in 1/4-inch slices
1/2 cup toasted pine nuts
Small bunch of fresh oregano, chopped
3-5 tbs Extravagonzo Lemon Infused Culinary Oil
Grated zest from 1 lemon
Sea salt and pepper

DIRECTIONS

1. Arrange pumpkin slices on broiler pan
2. Broil until pumpkin is softened and begins to brown
3. Place pumpkin in serving dish
4. Brown corn kernels in two tablespoons Extravagonzo Culinary Oil in a saute pan
5. When corn begins to brown, add zucchini slices and toss in pan on medium-high for about 2 minutes
6. Add corn and zucchini to serving dish on top of pumpkin
7. Sprinkle the pine nuts and chopped oregano over the top
8. Sprinkle with salt, pepper, and lemon zest
9. Drizzle remaining lemon oil over top and serve

 Compliments of T. Stevenson, Boise, Idaho ... Thanks T.!