Thanksgiving is less than 2 weeks away!
Happy Monday! To remind, you can leave comments or questions on this thread. Scroll to the bottom to see where.
My Thanksgiving class is up and ready to be viewed! You watch on your own time, as many times as you like. The class is only 80 minutes and I have a lot of great tips to go along with the recipes. You can purchase the class and not a subscription if that suits you better, but if you upgrade to a subscription, you have access to the ENTIRE library of all my cooking classes!
Here are the recipes for this class:
Pumpkin Icebox Cake
Roasted Brussels Sprouts with Manchego and Dates
Roasted Butternut Squash and Kale Salad with Candied Nuts
Roasted Butternut Squash Soup with Apples and Sage
Root Vegetable Gratin with Miso
Life is unpredictable, but Thanksgiving is not and it is less than 2 weeks away! My family and I are excited! Don't let my newsletters stress you out. The whole point is to show you what you can do in advance, not what you must do in advance. All these tips and strategies are most relevant to the hosts and hostesses who are preparing most or all of the meal themselves and who have a busy schedule leading up to the holiday. If I didn't get a lot of these tasks completed early, I don't see how I could pull off this meal without tons of stress.
I'm so thrilled so many of you are happy with the Thanksgiving ebook! Thank you for sharing all of your feedback. For those of you on the fence, if you are planning ANY large holiday gathering or meal with many components, this ebook will be the best $15 you have ever spent! Click here to get your ebook. :)
Here's what you can get done this week:
Get your knives sharpened Especially your carving knife. A razor-sharp knife is the most important tool in your kitchen. I have been using a mail-order company called Knife Aid. $89 for 7 knives, all shipping included. They do a great job. Otherwise, google cutlery stores in your area and take them in!
Make your grocery lists:
Non-perishables (e.g., flour, spices, wine, nuts, dried fruit, butter, frozen foods, butter, winter squashes, sweet potatoes, sparkling water) and longer shelf life perishables (heavy cream, milk, apples, onions, bread for stuffing) I have purchased all my non-perishables because I committed to a menu.
Perishables to buy two days before (e.g., turkey, all other fresh fruits and vegetables, fresh herbs, flowers)
Buy to-go containers I always make too much food and I like sending care packages home with my guests to enjoy the day after. I love the idea of having people bring their own reusable containers, but for me it's easier to stock up on disposable to-go boxes from Amazon or Smart & Final. I buy these brown kraft boxes. I also bought these pint containers for storing my homemade ice cream, but they work equally as well to pack up soup to go.
Clean out the refrigerator Now is a great time to get rid of food past its prime or to get creative with the last spoonful of nut butter or those four olives just to make more space in the fridge. I have a second, inexpensive refrigerator in the garage which really comes in handy for big dinners. If you don't have the extra space, see if one of your neighbors is going away for the holiday and can store your chutney and jam collections for a few days.
Check your instant-read thermometer This tool is the only way you'll be able to tell if your turkey is cooked properly, so it's important that it's accurate. If you're unsure, stick the tip of the thermometer into boiling water. If the temperature reads 212 degrees Fahrenheit, you're good to go.
Check these posts for help with menu planning and stocking up on the proper equipment. If you haven't decided on your menu yet, that's a good place to start. Then you can create your timeline and purchase your non-perishables.
xxPamela
Pamela.....can I make your Walnut Vinaigrette this early??? Also....can you refresh my memory on using the outdoor grill ( if needed )to keep something warm??