I hope you had a great weekend.
The holiday craziness kicks off in two weeks. I’ve noticed that many schools are out for the entire week of Thanksgiving this year. When did that start?
So far in our Countdown to Turkey Day we have:
- Decided when and where
- Located the dining room table and extension(s)
- Reserved chairs and place settings, if necessary
- Created our Soft Thanksgiving Menu Plan
- Begun working on getting the house company ready by paying attention to daily / weekly chores
Today, depending on how your house and kitchen are organized may be simple or quite the dive into storage.
Grab your Thanksgiving menu plan and at the very least your mental inventory of serving-ware. If you have moved, held a yard sale, or gone on a donating / purging binge, I do recommend that you lay eyes on each piece you plan to use.
Next to each menu item assign a serving dish AND the appropriate serving utensil.
Do not forget your cranberry sauce, gravy, butter, and if you put out crudites or antipasti before the meal, don’t forget those items need a dish, too.
If you find yourself short on serving-ware – begin looking.
If you have lots of storage in your home, check out your local thrift stores for cookware; you still have a little bit of time to find a bargain. If storage is at a premium, go ahead and use disposable/ recyclable roasting pans. Just be careful with this option if you are sitting at a table and passing dishes rather than serving from a buffet. You really don’t want Grandma to end up with a lap full of cornbread dressing.
Got it? One dish for each item + one serving utensil.
See, we’re getting there with this year’s Thanksgiving preparation. How are your plans coming along?