By Barbara J. Nosek

When it’s hot, it’s hot. When it’s cold . . . ahh . . . it’s still hot. Talking chocolate.

There must be a special place in the hierarchy of flirty foods for one that remains passionate all across the temperature spectrum. Consider the candy bar from the freezer, the coffee table box of chocolates, melty squares on s’mores, hot fudge atop way too butterfatty ice cream and a steaming cup of cocoa.

Through it all, chocolate rules and that has pretty much held true ever since the Olmecs first discovered the cocoa fruit in Mexico in the mists of BC. Of course that tale would be a lot more romantic if the tip-off hadn’t been rats indulging, but no matter.

Poof! Turkey!

By Barbara J. Nosek

Just a wild guess here, but it’s a pretty good bet you have more exciting things to do on Thanksgiving—for many, a day of freedom—than fuss and cuss at a big bird and a bunch of side dishes that refuse to be ready at the same time, let alone turn out just right.

Rejoice! A fully cooked TG dinner can be just a short drive and a popped trunk away.

Even a casino is helping the cause. Call MGM, 702.891.3418, before November 19 and then on TG day at the Conference Center valet, “Thanksgiving dinner is in the bag!”

In the glamorous Rat Pack days there was always a club that drew performers like bees to honey when they weren’t on stage themselves. Today, the hot spot is Josette’s Bistro on Flamingo one block west of Decateur.

There are regulars like pianist Randy Thomas and cabaret singer Kiki Kalor and guests such as The Jazz Dolls starring Gayle Steele (Clint Holmes’ talented sister) and Regie  Brown performing “Great Female Jazz Singers Through the Years.” The stage is small, the talent, huge. Some of the biggest names on the Strip let their authentic French onion soup cool while they jump on stage and sing a song or two.

My, how times have changed. The seductive crustacean that can empty a credit card today was regarded as mere “poverty food” in colonial times.

They were served “to children, to prisoners, and to indentured servants,” until the latter rebelled and negotiated contracts that stated they would not be forced to eat lobster more than three times a week. In those days, at least at the cannery, 4- to 5-pound lobsters were considered small and 2-pounders were thrown back.