There was an article in The Citizen about a man who is walking across America. Amazing! I can't even imagine anyone attempting that kind of trip and to top it off, enjoying it. After all the years of working in the restaurant business, maybe I've walked that many miles but at least it was in a safe, warm and filled with people place.

Thinking about how many miles I walked while working, I'm not sure if I wrote this in my column before, but one Sunday at Springside one of the waiters brought in a pedometer for me to use because we were curious about how many miles I walked hostessing on a busy day. It was four and a half miles just seating people for brunch. Whew! I know walking is great exercise. Is picking up your mail or getting groceries pushing a cart enough walking to count as exercise?

I've had a very busy, interesting November and now it will be December. Probably because I'm the type of person who, if someone asks “Do you want to go,” I say yes before I even hear where. Luckily, I have some friends who do the same thing; it helps when you do as many pleasant and interesting things as possible with your day, doesn't it?

It's time for me to put up my outdoor Christmas decorations. I enjoy seeing all the lights and things whenever I drive anyplace this time of year. Some people are very talented in decorating their homes outside for each season. The businesses of course have done theirs. Most before Thanksgiving.

A very nice event took place a couple of weeks ago. There was a memorial event to honor Thommie Walsh. I was told his theater friends in New York invited his mom to invite friends and whoever she wanted to come spend the day in New York. They provided a bus to bring them from Auburn to New York City and they had a gathering at Sardi's restaurant with hors d'oeuvres etc. They each sang and spoke about Thommie.

The Broadway cast of “A Chorus Line” was also there. That was a wonderful thing for them to do to honor him. His friends in New York and his talents of which he had many. He deserved all the praise they gave him.

I saw a copy of the event and there were more than 130 names listed who participated in putting it together. That was great.

Well, if you want to go to a Christmas party that is also a fundraiser, I already mentioned the Italian-American Christmas Party at the Lakeview Country Club on Dec. 15. That is a fun party. That is the one that is a fundraiser of the Monsignor Gabani Scholarship that gives the money raised to Auburn High School students. Tickets are available from George Sawyer Vacuum Cleaners and Sales at 252-2568 and Sam's Shoe Service at 253-9335.

I hope this season is as pleasant for everyone as possible.

My ethnic recipe this week is Danish. It's for Danish pork chops. My other recipe is for turkey pot pie, which is a good recipe for Thanksgiving leftovers.

This week's blooper

Today's blooper is one you won't believe. A friend and I were discussing my blooper from my last column about washing the turkey in suds. I said I couldn't believe anyone would ask how many soap suds to use to clean a turkey. She said, “Me neither. Everyone knows you use a small bar of Ivory soap and very lightly wash the skin off and rinse very well.” I responded, “You're kidding.” She answered very surprised and said, “No, I'm not, that's how my mother did it. Everyone knew to do that to clean the skin of the meat.” She meant it. Since then two people have told me Ivory soap was used in their family. The other people who called about it were as surprised as I was. Who knew?

Diane Sobus, of Auburn, specializes in making ethnic foods.

Danish pork chops

Makes 6 servings

2 pounds pork chops

Salt and pepper to taste

1 teaspoon curry

1 pound lean bacon

2 tart apples

2 yellow onions

1 cup plain yogurt

Paprika powder

Cut bacon, onions, apples in strips. Season. Saute in butter. Brown chops in butter. Pour yogurt on chops - cover and fry chops slowly for five minutes. Distribute bacon, onions and apples on chops. Serve with boiled rice and a green salad.

Turkey pot pie

Makes 6 servings

2 cups chopped, cooked turkey

2 cans (2 3/4 ounces each) condensed cream of celery soup

1/2 cup milk

1/2 teaspoon Worcestershire sauce

Dash of pepper

6 cooked small onions

1 cup cubed, cooked potato

1 cup sliced, cooked carrots

1/2 cup shortening

1 cup self rising flour

4 tablespoons cold water

Combine turkey, soup, milk, Worcestershire sauce, pepper, onions and carrots. Put in 2-quart casserole. Cut shortening into flour. Add water (one tablespoon at a time), mixing

lightly until dough can be formed into a ball. If necessary,

add a little more water to make dough hold. Let rest five

minutes. Roll dough out on a lightly floured board to fit top of casserole. Cut slits to allow steam to escape. Adjust over

filling, flute edges. Bake uncovered at 425 degrees for 20

minutes, or until pastry is golden brown.