You know I fiddle with the menu up to and including the holiday cooking itself. And today I'm thinking of so-called Indian Pudding. You know, cornmeal mush with molasses and spices, sometimes served over ice cream. The very first time I had it was at the now-defunct Silvermine Tavern in Norwalk, with either Gommie or Lambeth. It's a Yankee dessert, never on Texas menus, and I was game to try. Mushy sweet goodness. I've had other versions since then and like most of them, from Plimoth to Boston (both Durgin Park and Union Oyster House) and even my own kitchen (we made Pumpkin Indian Pudding once.) And so I'm returning to the idea, without really wanting to complicate my menu . . . . voilà, slow cooker!! (And I came across a more genuine recipe--from Durgin Park--baking for 5-7 hours! Wonder if I could do that in a slow cooker?!) Maybe I'll make it as a pre-holiday treat this weekend.