It’s time to pull out your menu and recipes and put together your time table.
What time will dinner be?
How many of your side dishes can be made the day before? How will you reheat them in a timely manner.
What will have to be done to ensure everything is hot at the same time?
If your schedule gets thrown for a loop*, what can you have on hand to keep people from circling the kitchen like starving vultures?
*For instance your child getting sick which results in having to spend half your prep-day at Urgent Care. (He’s fine now). I’m just saying, it happens.