Ah, once again it's the season of giving thanks, and for many of us, that also means the season of stress.
Without a plan, it's difficult to get organized or know where to start. Large meal planning in itself is daunting, not to mention coordinating friends, family and all the food.
Here are a few tips to help you get through Thanksgiving feeling right at home:
* Use technology - Make a list of who is attending, get their e-mail address if possible and use on-line organizing products such as Evite.com. This free and easy service is a great way to organize any gathering. You can indicate the time, date, and directions including a map to your address.
You also can request items for guests to bring, and guests can make comments and even invite more people (if you want them to). The program will even automatically send out reminders a few days before the party.
* Make menu cards - Most of us have a general idea of what we are planning on serving, but without writing everything down, it's easy to forget something.
Use notecards or a small tablet, and on separate pages, write down the name of the dish and all the ingredients and quantities needed. Each dish should have its own card or page.
The page also should include special cooking instructions and prep time and cooking time needed (write in the top corner). If you can prepare the dish ahead, write down the day and time you'll make the dish. Write the times in the top corner.
Put a check mark next to any ingredient you already have, but be certain to confirm quantities on hand. Butter and other staples tend to go fast and get used for multiple dishes, and don't assume you have enough without actually checking your stock.
You also can assign a card to a guest or family member. If that's the case, indicate his/her name on the card and make sure he/she knows how many the dish should serve.
* Make a master calendar - Referring to your notecards, make a date calendar on a sheet of paper or on your computer. Indicate the date/time on one column and the activity in the next column. You also can make a column for who the activity is assigned to.
* Take inventory and set up early - Now is a great time to take an inventory of your chairs, tables, dishes, flatware, glassware and linens. If items need to be cleaned, do so now. If you need more chairs or table settings, arrange for them now. Make sure you have enough serving dishes and silverware.
You can even set the table now if you aren't using your dining room table regularly. Assign a beverage station, and be sure you have enough beverage napkins, tumblers, etc.
* Make room - This is also a good time to clear unused items from the refrigerator and pantry. Reserve a spot in your pantry just for your Thanksgiving items or keep them in the grocery bag in a closet; label if necessary so items don't get used accidentally.
* Start shopping - Place your turkey order as soon as possible; many stores will let you reserve a fresh turkey several days in advance. If you are planning to buy a frozen turkey, allow at least three days to thaw in the fridge.
Purchase any nonperishables several days before Thanksgiving.
* Cook now, relax later - Prepare as many items in advance as possible; many dishes can be made ahead of time and frozen. Be sure to indicate on your master calendar when you need to remove the dish from the freezer.
And remember, don't assume you have to do everything. Ask your guests to bring a classic dish, a bottle of wine or fresh flowers.
Leah Stahlsmith owns Simple Works Design in Seattle. She may be reached via editor@sdistrictjournal.com.[[In-content Ad]]
