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How to plan Thanksgiving with less stres
Defuse the Thanksgiving Stress Bomb How planning ahead for Thanksgiving can help you stay on plan Article By: Juliet Glass From: Thanksgiving 101 book by Rick Rodgers. What's Rodgers' secret? Plan ahead and get organized. "You can never start planning your Thanksgiving too soon," advises Rodgers. Here are his favorite organizational tools for ensuring a relaxing, delicious and healthy celebration. Make lists. Once you've planned your guest list and menu, write down everything you need to buy and do for Thanksgiving. Rick Rodgers breaks shopping into three lists: Way Ahead (two or three weeks out) Anything that won't go bad: paper towels; candles; dry goods like spices, flour and brown sugar; and beverages, including wine, liquor and nonalcoholic drinks. One Week Ahead Includes produce that can keep, like potatoes, squash and onions as well as dairy products. One Day Ahead "My goal for the Wednesday list is to be in the express lane of the supermarket. This when I pick up my fresh turkey, seafood and perishable produce like string beans, mushrooms and fresh herbs," says Rodgers. Don't forget to include chores. Along with your shopping list, make a list of housekeeping tasks, such as cleaning the bathroom, pressing linens, polishing silverware and planning activities for kids, from crafts to easy kitchen chores like peeling potatoes or decorating cookies. Tackle your timetable. Once you have your lists in order, work on your schedule. "You can start a few weeks out. Figure out what you can make ahead and freeze, what you can start a few days ahead and what needs to happen the day-of," instructs Rodgers. Pie crusts, homemade breadcrumbs and turkey stock, which adds loads of flavor with very few calories to everything from mashed yams to the gravy, can be made ahead and frozen. The sugar and acid in cranberry sauce means it will keep for up to two weeks in the refrigerator. "With some dishes you can sauté onions and other vegetables a few days ahead and store in the refrigerator. You save precious labor time, plus counter space and a cutting board," Rodgers points out. Just reheat on Thanksgiving Day and pick up the recipe where you left off. "Think beyond cooking to include other details like coffee so you remember to put sugar in the sugar bowl and cream in the creamer ahead of time," says Rodgers. Inventory your table- and kitchenware. "You should plan out your entire table, making sure you have real plates and silverware for all of your guests. Study your menu and be sure you have enough serving dishes—tag which dish you will use for what—and utensils. Make sure you have the right cooking vessels and that your carving set is sharp, and think about your centerpiece," says Rodgers. "Are you going to do a floral arrangement or something with gourds, which can be done ahead?" Post instructions. Photocopy the recipes you are going to use so you aren't flipping through books desperately trying to find recipes on Thanksgiving Day. "I tape them at eye level to my kitchen cabinets so I can really see them," says Rodgers. Also hang up a copy of the your menu someplace visible so you don't forget to serve things that you cleverly made ahead and squirreled away in the back of the fridge. Let friends and family help. "Do yourself a favor," says Rodgers; "don't tell people what not to do, tell them what to do. And only opt for potluck with people you really trust. Tell them how much you need and give them recipes you know are healthful." Also, study your chore list and ask people to pitch in. Rodgers' favorite thing is to "have a few friends over Wednesday to iron table clothes, scrape wax out of candle holders and set the table." Check out Rodgers' tips on picking a bird. To brine or not to brine? Fresh vs. frozen?) and his exclusive Weigh****chers.com recipes for the best-ever slimmed down roasted turkey and easy-to-make, stress-free gravy, the secret star of the meal. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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