It was Thanksgiving and my mother who always made the fabulous cornbread dressing had recently fallen and broken her arm. They asked me to make the dressing. No pressure, right? So I talked to Mom several times, recipe seemed pretty straightforward. She said when you get the crumbled cornbread, sage, stock, and black pepper mixed together, taste it and adjust the seasoning. Easy, right? So I tasted it over and over, added sage over and over, it just wasn't very sage-y. Before I knew it I had added the whole bottle of sage! Still wasn't too strong...until I baked it. Turns out that intensifies the flavor. The sage fumes from that dressing cleared the sinuses of anyone who dared to scoop it up. Needless to say, I'll never live this down. Using the whole bottle of any spice in a recipe shoulda been my first clue... The year? 2010!!