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DigsMagazine.com.
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gobble
gobble
a
thanksgiving planning timeline |
1
2 3
continued from page 1
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the countdown, continued
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weekend
before: |
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Head
to the supermarket to stock up on all
non-perishables. This
includes your turkey, if you’re buying frozen. Alas bread,
salad fixings, fruit and the like will have to wait until the
day before.
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If
you’re making pies (and, as my boy will be quick to point out,
what’s a Thanksgiving without pie?), start the pie crusts now.
Just make the dough, roll it out, and lay out those crusts in
the pie plates. Pop ‘em in the freezer, and they’ll be ready
to use (with just a little defrosting) once you get a little
closer to the actual day.
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If you’re making
your own cranberry sauce – and you really, really should –
do it now.
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two
days ahead (minimum): |
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Defrost your frozen
turkey in the refrigerator. It WILL take this long (longer if
your turkey is more than 10 lbs). Don’t forget.
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Since
the bread for your stuffing is generally supposed to be stale,
you can also go ahead and cube your bread so you have one less
step to fuss with on the actual day.
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day
before: |
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Go shopping for
fresh bread, salad greens, and any other last-minute
necessities.
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Prep
and assemble as much and as many of your side dishes as you
can today. If you’re making candied yams for instance, you
can boil the yams and arrange them in a baking dish. If you’re
having salad, wash, peel, and chop as many of the veggies as
you can (toss prepped veggies in plastic baggies), and make
the salad dressing as well.
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Make
your pie fillings, then finish assembling the pies. Bake away!
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If
you’re doing a fancy-schmancy sit-down meal, set the dinner
table the night before.
Pick up the house and vacuum. Wash all
those dirty dishes so that you’ll have an empty dishwasher
ready for the big day.
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keep
walking: there's more this way!
--------------------------->
lounge . nourish
.
host . laze
. home .
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