Hi All,

Thanksgiving is fast approaching. I thought I would start a thread with everyone's How-to advice for the big day.

Post away...

Cut your menu in half. Who needs ten sides?

Forget the traditional pies - everyone likes apple.

Serve buffet style if you can.

Start saving containers for guests to take leftovers home.

OR

Manage to get invited out

OR

eat out.

On Nov 10, 10:04*am, KatieFrank <KatieFrank.
> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...
>
> --
> KatieFrank

I like to eat out. Especially because I don't care if I have
mountains of leftover lying around. We have some really good local
restaurant buffet type services on Thanksgiving Day.

N.

On Nov 10, 10:04*am, KatieFrank <KatieFrank.
> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...

Well, I'm NOT going to do it with canned condensed soup, mixed with
canned green beans, with canned fried onions on top. That's for sure.

Going to my in-laws this year, but next year we'll have a big ol'
house, so we can host.
>
> --
> KatieFrank

--Bryan

Nancy2 wrote:
> On Nov 10, 10:04 am, KatieFrank <KatieFrank.
> > wrote:
>> Hi All,
>>
>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.
>>
>> Post away...
>>
>> --
>> KatieFrank
>
> I like to eat out. Especially because I don't care if I have
> mountains of leftover lying around. We have some really good local
> restaurant buffet type services on Thanksgiving Day.

Ditto here. I will make desserts and everyone will come back to my
place for dessert and coffee. There are just too few of us anymore to
go to a big megillah. When I was a kid, gracious, there must've been 30
people at TGiving! No more, it's like "And Then There Were None" around
here... :-(

TammyM, thankful for family

On Nov 10, 3:34*pm, Kalmia > wrote:
> Cut your menu in half. *Who needs ten sides?
>
> Forget the traditional pies - everyone likes apple.

Some folks would sorely miss pumpkin pie. Not me, but some.
>
> Serve buffet style if you can. Any more than 6 or so people, yes.
>
> Start saving containers for guests to take leftovers home.

That's a good idea.
>
> OR
>
> Manage to get invited out
>
> OR
>
> eat out.

I want Thanksgiving at my house, or a relative's house. Folks should
get to lay on the couch and bask in their gluttony. By folks I mean
me.

--Bryan

On Nov 10, 4:08*pm, TammyM > wrote:
> Nancy2 wrote:
> > On Nov 10, 10:04 am, KatieFrank <KatieFrank.
> > > wrote:
> >> Hi All,
>
> >> Thanksgiving is fast approaching. I thought I would start a thread with
> >> everyone's How-to advice for the big day.
>
> >> Post away...
>
> >> --
> >> KatieFrank
>
> > I like to eat out. *Especially because I don't care if I have
> > mountains of leftover lying around. *We have some really good local
> > restaurant buffet type services on Thanksgiving Day.
>
> Ditto here. *I will make desserts and everyone will come back to my
> place for dessert and coffee. *There are just too few of us anymore to
> go to a big megillah. *When I was a kid, gracious, there must've been 30
> people at TGiving! *No more, it's like "And Then There Were None" around
> here... :-(
>
> TammyM, thankful for family- Hide quoted text -
>
> - Show quoted text -

My house is like that, too. People gone; get married; have other
plans or other families.

N.

On Nov 10, 11:04*am, KatieFrank <KatieFrank.
> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.

It was weeks ago. Where were you?

John Kane Kingston ON Canada

Always buy extra:

aluminum foil
paper towels
Saran wrap
dishwasher detergent
Ziploc baggies

Tara

On Nov 10, 3:34*pm, Kalmia > wrote:
> Cut your menu in half. *Who needs ten sides?
>
> Forget the traditional pies - everyone likes apple.
>
> Serve buffet style if you can.
>
> Start saving containers for guests to take leftovers home.
>
> OR
>
> Manage to get invited out
>
> OR
>
> eat out.

>
>
Thumbs up!!

On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> wrote:

>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...

Make sure to start thawing the turkey in plenty of time. Read the
labels.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Nov 10, 10:04*am, KatieFrank <KatieFrank.
> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...
>
> KatieFrank
>
>
First year to do the big day,Kat? It's gotta be.

The Cook > wrote in
:

> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> > wrote:
>
>>
>>Hi All,
>>
>>Thanksgiving is fast approaching. I thought I would start a thread with
>>everyone's How-to advice for the big day.
>>
>>Post away...
>
> Make sure to start thawing the turkey in plenty of time. Read the
> labels.


Mom would put the bird in the covered roasting pan and put it in the
garage overnight to thaw. She was responsible for the bird, stuffing and
some other hot stuff.

Pop took charge of bartending for guests at the family room kitchen table
upon arrival.

Relatives were assigned to bring everyone's favorite Thanksgiving dishes
they were good at making, so nothing got duplicated.

My job was taking relatives coats on arrival and piling them onto the bed
in the master bedroom AND retrieving them later and kiss and kick them
out!

Andy

KatieFrank wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...

Someone mentioned having containers for leftovers. Depending upon the
size of the soiree, I've always tried to have those Chinese take-out
type containers on hand. I can buy them here at Smart and Final (like
Costco only not as big and no membership).

Also, have a sous chef to help you! Delegate potato peeling :-) Don't
let Uncle XXXX mash the potatoes whilst smoking a cigarette.... <ew>

TammyM

The Cook > wrote in
:

> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> > wrote:
>
>>
>>Hi All,
>>
>>Thanksgiving is fast approaching. I thought I would start a thread with
>>everyone's How-to advice for the big day.
>>
>>Post away...
>
> Make sure to start thawing the turkey in plenty of time. Read the
> labels.


Mom would put the bird in the covered roasting pan and put it in the
garage overnight to thaw. She was responsible for the bird, stuffing and
some other hot stuff.

Pop took charge of bartending for guests at the family room kitchen table
upon arrival.

Relatives were assigned to bring everyone's favorite Thanksgiving dishes
they were good at making, so nothing got duplicated.

My job was taking relatives coats on arrival and piling them onto the bed
in the master bedroom AND retrieving them later and kiss and kick them
out!

Andy

KatieFrank wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...
>
>
>
>

The best turkey I ever had was one I made. 24 hours of brining with the
huge ziplock bags you can get now, and it was a fresh one, not frozen.

Stuffing *and* dressing, mashed/smashed potatoes, green beans with
bacon, and fresh dinner rolls. For desert, cherry crumble, and vanilla
ice cream.


Bob

Bob Muncie wrote:

>
> The best turkey I ever had was one I made. 24 hours of brining with the
> huge ziplock bags you can get now, and it was a fresh one, not frozen.

I agree!!! The best turkeys I ever had had been brined! Mind, it's not
wise to brine a bird that's been "enhanced" by the industry.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> Bob Muncie wrote:
>
>> The best turkey I ever had was one I made. 24 hours of brining with the
>> huge ziplock bags you can get now, and it was a fresh one, not frozen.
>
> I agree!!! The best turkeys I ever had had been brined! Mind, it's not
> wise to brine a bird that's been "enhanced" by the industry.
>
> Sky
>

You are right Sky, and I forgot to mention it. The "pre-brined"
(injected) turkeys are not the same critter I was referring to.

Bob

In article >,
KatieFrank > wrote:

> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...

How to what?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

On Tue, 10 Nov 2009 19:41:04 -0600, Melba's Jammin'
> wrote:

> KatieFrank > wrote:

>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.

>How to what?

Exactly what I was thinking.

Christine

Bob Muncie wrote:
> KatieFrank wrote:
>> Hi All,
>>
>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.
>>
>> Post away...
>>
>>
>>
>>
>
> The best turkey I ever had was one I made. 24 hours of brining with the
> huge ziplock bags you can get now, and it was a fresh one, not frozen.
>
> Stuffing *and* dressing, mashed/smashed potatoes, green beans with
> bacon, and fresh dinner rolls. For desert, cherry crumble, and vanilla
> ice cream.

Mmmmmmmmmmmmmm, cherry crumble! that's a great idea. We have to have
pumpkin pie too, of course, but I was looking for something different
(for us) to go with, and that just might be the ticket. Got a recipe
you like, Bob?

TammyM

TammyM wrote:
> Bob Muncie wrote:
>> KatieFrank wrote:
>>> Hi All,
>>>
>>> Thanksgiving is fast approaching. I thought I would start a thread with
>>> everyone's How-to advice for the big day.
>>>
>>> Post away...
>>>
>>>
>>>
>>>
>>
>> The best turkey I ever had was one I made. 24 hours of brining with
>> the huge ziplock bags you can get now, and it was a fresh one, not
>> frozen.
>>
>> Stuffing *and* dressing, mashed/smashed potatoes, green beans with
>> bacon, and fresh dinner rolls. For desert, cherry crumble, and vanilla
>> ice cream.
>
> Mmmmmmmmmmmmmm, cherry crumble! that's a great idea. We have to have
> pumpkin pie too, of course, but I was looking for something different
> (for us) to go with, and that just might be the ticket. Got a recipe
> you like, Bob?
>
> TammyM

Hi Tammy.

I don't use recipes in general unless baking, but this recipe would be
similar to what I would make.

http://southernfood.about.com/od/che.../r/r90530g.htm

I do add a tab of butter prior to serving, or a scoop of vinilla ice cream.

Bob

Bob

On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> wrote:

>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...

How about you start a thread about why every post with foodbanter in
the headers is useless.

Here's my advice: Shove your head in a turkeys ass.

"KatieFrank" ha scritto nel messaggio >

> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.

Our group of expatriates who gather to feast in Massa Martana could fill the
page with how to live without almost 100% of the traditional things you are
used to. Shan't bore you with it, but suffice it to say that the Pilgrims
made it up as they went along and so do we. OTH, Italian turkey is just
great, but you do need to specify a young girl one or you get one too big to
fit into Italian ovens.

Bob[/quote]


Well I had in mind like - how to make a great place setting. How to carve a turkey. Was trying to get everyone in the fun, holiday mood.

On Wed, 11 Nov 2009 10:33:58 +0100, "Giusi" >
wrote:

>
>"KatieFrank" ha scritto nel messaggio >
>
>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.
>

>Italian turkey is just great, but you do need to specify a young girl one or you get one too big to
>fit into Italian ovens.
>

A brace of 12 lb hens is better in every way than a 24 lb tom... about
10% more meat to bone/fat ratio, defrosting time cut drastically, far
easier to handle, cooking time cut practically in half, moister more
succulent tender meat, easier to carve, double the parts, set one at
each end of the table for shorter passing distances and a more
glamorous presentation. I haven't done a large dinner in a while but
when I did I always cooked two small hens rather than one large tom...
I have two medium Farberware roasting pans that each holds one hen and
both fit into my oven on one shelf when placed side by side front to
back... I purposely bought these pans because when placed front to
back the oven door closes (17"L X 11"W). When shopping for cookware
it's always a good idea to have your oven measurements written down
(24"W X 18"D) and to bring a tape measure. It's much better to use
two smaller pans (one for each bird) makes it easy to shift positions
for even cooking/browning. As I've done the past few years I will be
cooking one small hen... I have a turkey breast sitting in my basement
freezer since last year and thouhgt I might cook that but decided it's
not Thanksgiving without a whole turkey, so I'll roast the turkey
breast for New Years or even Jan/Feb, a good plan for when winter is
really cold. I shopped yesterday and couldn't resist the sale on
Cook's hams, butt half at $1.29/lb, gonna roast that for dinner
tonight, should carry us through a week of lunches too, my cats love
ham. Brought home one of those deli rotisseried chickens for dinner
last night, between me and the cats it's 3/4 gone... had fresh
asparagus and a tossed salad too... cats don't eat asparagus or salad.
Yoose can say what you want but no way would that rotisseried fryer
sized chicken feed a family of four... I'm positive a healthy active
teenaged boy could polish it off himself... the tiny legs were two
mouthfuls and a nibble each, I had both, the cats and I shared most
all the thigh meat and one breast... all's left is the second breast,
some thigh meat and the carcass to pick... and half the pound of
asparagus.... today's lunch/brunch. I ate less than half that chicken
last night (cats ate like a quarter) and it really didn't fill me
up... a 2 1/2 lb chicken would barely feed two adults, and would need
some rice or spuds, pasta or at least bread, just greens didn't do it.
But I had a busy day and didn't feel like cooking more than nuking the
asparagus, the salad was already prepared.

Besides that ham I also have a package of 6 good sized boneless
porkchops and two big acorn squash for dinner tonight (the ham will be
for tomorrow and for however many days it lasts... gonna roast the
squash with the ham (silly to light an oven for just one thing), and
will slice the pork into thin cutlets, bread and fry... the pork and
squash should last at least 3 dinners (cats like pork and squash too).

"brooklyn1" > wrote in message
...
| On Wed, 11 Nov 2009 10:33:58 +0100, "Giusi" >
| wrote:
|
| >
| >"KatieFrank" ha scritto nel messaggio >
| >
| >> Thanksgiving is fast approaching. I thought I would start a thread with
| >> everyone's How-to advice for the big day.
| >
|
| >Italian turkey is just great, but you do need to specify a young girl one or you get one too big
to
| >fit into Italian ovens.
|
|... had fresh
| asparagus and a tossed salad too... cats don't eat asparagus or salad.

I had littermates. One cat would jump up on the counter and eat
lettuce (only romaine) out of the salad bowl. Once I was distracted
the other helped herself to either an asparagus spear or a green bean,
took it under the couch to chomp at her leisure, then threw up. The
trick was to ensure that company never saw this.

pavane

On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> wrote:

>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...

Remove the little bag of guts from front end of the turkey before it
goes in the oven.

Likewise, remove the bigger bag of guts from the rear end.

Don't forget to simmer those parts, covered, for several hours in a
little water. Add about one rib of minced celery, a bit of onion,
salt, and pepper before heating. After 2-3 hours remove from the
liquid and allow the parts to cool. Chop the meat finely and return
to the liquid. Bring to a boil again. Then throw it all away.

Do not substitute powdered sugar for flour in gravy-making.

If you've brined the turkey---and who would make one any other
way?---rinse the hell out of it before roasting unless you prefer
gravy that tastes like the Dead Sea.

If you start the turkey upside down, be sure to turn it over long
before it's tender, else you may find that it comes apart and falls on
the floor when you try to flip it onto its back.

Wash the floor around the oven very thoroughly before attempting to
flip the turkey onto its back. Just in case, you know.

To make cranberry sauce, remove one end of the can, then pierce the
other end. You can then slide the entire chunk of Blob-like matter
out of the can. Use a sharp knife to slice it into neat round disks
of varying thickness. Then throw it away too.

You're very welcome.

Terry

On Nov 11, 11:49*am, Terry > wrote:
>
>
> To make cranberry sauce, remove one end of the can, then pierce the
> other end. *You can then slide the entire chunk of Blob-like matter
> out of the can. *Use a sharp knife to slice it into neat round disks
> of varying thickness. *Then throw it away too.
>
> You're very welcome.
>
> Terry

>
>
Oh no, no, no, no!!!! I L-O-V-E the jellied cranberry sauce!! I know
many here will think that's sacreligious to prefer it over the whole
berry homemade dish, but I adore the canned stuff. You know that that
thread that's here about meals you had as a child and still like??
Well, jellied cranberry sauce is my choice; yuuuuuuuuuum.

On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> wrote:

>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...


Roux, cranberry sauce and stock can be made NOW - Mike

In article >,
Wayne Boatwright > wrote:

> On Tue 10 Nov 2009 06:45:15p, Christine Dabney told us...
>
> > On Tue, 10 Nov 2009 19:41:04 -0600, Melba's Jammin'
> > > wrote:
> >
> >> KatieFrank > wrote:
> >
> >>> Thanksgiving is fast approaching. I thought I would start a thread with
> >>> everyone's How-to advice for the big day.
> >
> >>How to what?
> >
> > Exactly what I was thinking.
> >
> > Christine
> >
>
> Maybe it was "how to order out".

I didn't think that at all; but I thought it was vague and unwieldy.
How to what?
Plan the meal?
Set the table?
Figure out the timing?
Prepare a recipe?
Shop efficiently?
Clean the toilet?
Carve the (assumed) turkey?
Keep the gravy hot?
Get someone to entertain the children until the meal is ready?
Whip the cream for the pie in advance and keep it stable?
A lot of possibilities for just one "how to," in my opinion. Maybe
thread for each (and others -- leave the toilet cleaning to
alt.cleaning) and, at that, it will have drifted within five responses.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

In article >,
Lou Decruss > wrote:

> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> > wrote:
>
> >
> >Hi All,
> >
> >Thanksgiving is fast approaching. I thought I would start a thread with
> >everyone's How-to advice for the big day.
> >
> >Post away...
>
> How about you start a thread about why every post with foodbanter in
> the headers is useless.
>
> Here's my advice: Shove your head in a turkeys ass.

Now, now, Lou.
(But I kind of concur with your skepticism about posts coming from
foodbanter.com)


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

On Nov 11, 7:23*am, KatieFrank <KatieFrank.
> wrote:
> Bob
>
> Melba's Jammin';1402302 Wrote:
> In article ,KatieFrank wrote:
>
> -
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.
>
> Post away...-
>
> How to what?
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- Who Said Chickens Have Fingers?
> 10-30-2009
>
> Christine Dabney;1402269 Wrote:
> On Tue, 10 Nov 2009 19:41:04 -0600, Melba's wrote:
>
> -KatieFrank wrote:-
>
> --
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.--
> -
> How to what? -
>
> Exactly what I was thinking. *
>
> Christine
>
> 'Lou Decruss[_3_ Wrote:
> ;1402344']On Tue, 10 Nov 2009 16:04:54 +0000, wrote:
>
> -
>
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.
>
> Post away...-
>
> How about you start a thread about why every post with foodbanter in
> the headers is useless. *
>
> Here's my advice: *Shove your head in a turkeys ass.
>
> Well I had in mind like - how to make a great place setting. How to carve
> a turkey. Was trying to get everyone in the fun, holiday mood.
>
> --
> KatieFrank

I don't think you succeeded!

Lou Decruss wrote:

> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> > wrote:
>
>>
>> Hi All,
>>
>> Thanksgiving is fast approaching. I thought I would start a thread
>> with everyone's How-to advice for the big day.
>>
>> Post away...
>
> How about you start a thread about why every post with foodbanter in
> the headers is useless.
>
> Here's my advice: Shove your head in a turkeys ass.


<chuckle>


--
Best
Greg

KatieFrank fellates:

> Bob
>
> Melba's Jammin';1402302 Wrote:
> In article ,
> KatieFrank wrote:
> -
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.
>
> Post away...-
>
> How to what?
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
> 10-30-2009
>
> Christine Dabney;1402269 Wrote:
> On Tue, 10 Nov 2009 19:41:04 -0600, Melba's Jammin'
> wrote:
> -
> KatieFrank wrote:-
> --
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.--
> -
> How to what? -
>
> Exactly what I was thinking.
>
> Christine
>
> 'Lou Decruss[_3_ Wrote:
> ;1402344']On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> wrote:
> -
>
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.
>
> Post away...-
>
> How about you start a thread about why every post with foodbanter in
> the headers is useless.
>
> Here's my advice: Shove your head in a turkeys ass.
>
>
> Well I had in mind like - how to make a great place setting. How to
> carve a turkey. Was trying to get everyone in the fun, holiday mood.


BEAT IT, you vile spamming ****...


--
Best
Greg

"brooklyn1" > wrote in message
...
>
> Besides that ham I also have a package of 6 good sized ****boneless
> porkchops**** and two big acorn squash for dinner tonight (the ham will be
> for tomorrow and for however many days it lasts... gonna roast the
> squash with the ham (silly to light an oven for just one thing), and
> will slice the pork into thin cutlets, bread and fry... the pork and
> squash should last at least 3 dinners (cats like pork and squash too).
>

Ohhh, Sheldon! I can't believe you used the term "boneless ...chops".
I forget who it is, but there is one member of rfc that goes almost
ballistic when someone uses that phrase.

"There's no such thing as a 'boneless chop'!!" and "A 'chop' HAS to have a
bone, without the bone, it's a 'medallion'" is typical of their replies
about this.

Just thought I'd give you a heads up, so you could get out your asbestos
long johns.

Boli

In article >,
KatieFrank > wrote:

> Well I had in mind like - how to make a great place setting. How to carve
> a turkey. Was trying to get everyone in the fun, holiday mood.

Now you're talking. There are carving illustrations all over the net ‹
try butterball.com, jennieo.com.

AFA a great place setting ‹ polish the silver now or in the next week.
Check that your table linens are clean and pressed. Pick up fresh
flowers (from the supermarket, easily done where I live) a couple days
ahead of time and arrange them in a vase or pitcher.

Please don't use paper plates or plastic utensils. <shudder> If you
don't have enough cloth napkins to go around, buy large, good quality
paper napkins. If it's practical, set the table the night before. If
you don't have "good dishes," hold your head up and use the everyday
stuff; it's generally thought that what's on the chairs is more
important than what's on the table.

If you have a kid to put to use, find something to make he
http://familyfun.go.com/thanksgiving...t-decorations/

Stay sober when you're cooking. I spoke with my son this morning and he
said he still has the instructions I sent 16 years ago when he prepared
his first Thanksgiving dinner for other friends who weren't "going
home" for Thanksgiving. Apparently I said that once the bird was in the
oven, it would be nice to relax with a glass of wine ‹ "but don't get
drunk." It's still good advice.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - 10-31-2009

KatieFrank wrote (I undid crab-infested top-posting):

>>> Thanksgiving is fast approaching. I thought I would start a thread with
>>> everyone's How-to advice for the big day.
>>>
>>> Post away...-
>>
>> How to what?
>
> Bob

If you don't already know how to bob, I think your husband might want you to
learn, and I'm sure he'd be giving thanks afterward for his "big day", but
I'm not sure this is the appropriate NG for a specific discussion on the
topic. The simplified "how to" is just for you to move your head up and
down.

Bob

On Wed, 11 Nov 2009 14:25:17 -0600, Melba's Jammin'
> wrote:

>In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 10 Nov 2009 06:45:15p, Christine Dabney told us...
>>
>> > On Tue, 10 Nov 2009 19:41:04 -0600, Melba's Jammin'
>> > > wrote:
>> >
>> >> KatieFrank > wrote:
>> >
>> >>> Thanksgiving is fast approaching. I thought I would start a thread with
>> >>> everyone's How-to advice for the big day.
>> >
>> >>How to what?
>> >
>> > Exactly what I was thinking.
>> >
>> > Christine
>> >
>>
>> Maybe it was "how to order out".
>
>I didn't think that at all; but I thought it was vague and unwieldy.
>How to what?
>Plan the meal?
>Set the table?
>Figure out the timing?
>Prepare a recipe?
>Shop efficiently?
>Clean the toilet?
>Carve the (assumed) turkey?
>Keep the gravy hot?
>Get someone to entertain the children until the meal is ready?
>Whip the cream for the pie in advance and keep it stable?
>A lot of possibilities for just one "how to," in my opinion. Maybe
>thread for each (and others -- leave the toilet cleaning to
>alt.cleaning) and, at that, it will have drifted within five responses.

How about everything you have to do in the weeks before? Party
planning, in general, is a learned art. You need to think about things
like what's the real number you can plan on actually showing up vs the
total number invited? How far in advance to you invite people?
Should you remind them? If so, how many times?

How much of each food do you need per person so you don't end up with
hungry guests or a boatload of leftovers? How do you handle people
contributing to the event, do you assign categories/dishes or is it
potluck?

How much alcohol (and what kind), soft drinks, sparkling water,
coffee, tea do you need per person?

How do you keep the hot things hot and the cold things cold?

How do you set up a buffet so it isn't a log jam?

How do you handle ambience - music, candles, fire in the fireplace?

How about decorations? Should you put them in the middle of the table
if you're serving family style?

Who handles the dirty dishes?

Who replaces the full garbage bags?

Are you sending home leftovers? Do you have containers or enough
plastic wrap/foil?

Get a party checklist for starters
http://www.realsimple.com/holidays-e...0000000000931/



--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 11 Nov 2009 10:28:24 -0800 (PST), itsjoannotjoann
> wrote:

>On Nov 11, 11:49*am, Terry > wrote:
>>
>>
>> To make cranberry sauce, remove one end of the can, then pierce the
>> other end. *You can then slide the entire chunk of Blob-like matter
>> out of the can. *Use a sharp knife to slice it into neat round disks
>> of varying thickness. *Then throw it away too.
>>
>> You're very welcome.
>>
>> Terry
>
>>
>>
>Oh no, no, no, no!!!! I L-O-V-E the jellied cranberry sauce!! I know
>many here will think that's sacreligious to prefer it over the whole
>berry homemade dish, but I adore the canned stuff. You know that that
>thread that's here about meals you had as a child and still like??
>Well, jellied cranberry sauce is my choice; yuuuuuuuuuum.

Hey, me too! Fresh is fine, but I like it jellied and canned too.

--
I love cooking with wine.
Sometimes I even put it in the food.