Heather Solos's Blog, page 3

Christmas Cookies

Andy Williams sang “It’s The Most Wonderful Time of The Year,” however the general reaction we’re getting from everyone is that they aren’t in the Christmas Spirit. The year has been a chore at best, and we’re all feeling weighed down. No one wants to think about cooking, and Christmas Cookies have been the last thing on our minds. But we mustered some holiday spirit, updated a few recipes, (Heather’s toddlers are not thrilled with the “bad cookies” a/k/a oatmeal raisin), and created an easy-to-find page filled with Christmas treats and sweets all in one spot.

Ease is important to us. We are all at different life stages and want to ensure that everything we do helps you to invite ease and comfort into your life. Sure, work is involved, but once you manage some of the hard things, it does get easier. Taking care of the day-to-day things in life is difficult, and when you add in the holidays, the chaos can zap energy levels, leaving us miserable and cranky. This is why we created a list you can scroll through — it’s easier than searching the site.

Please note that we are retesting and recreating every recipe on Home-Ec 101, including new step-by-step photos. If you see us in the grocery store buying mass quantities of butter, sugar, and flour, with cookie crumbs clinging to our clothing and a dazed look on our faces in 2023, you will know we are doing it all for our Home Ec 101 family.

Christmas Cookie Recipies AllNutella No Bake Oatmeal CookiesHeather SolosDec 20, 20133 min read

Heather says: I was recently thinking about ways to incorporate Nutella into every day? (Kidding, but what day isn’t improved with a spoonful or pretzel-ful of this stuff?) Why not…

Read More AllCook ItRecipeNo Bake Chocolate – Peanut Butter Oatmeal CookiesHeather SolosDec 6, 20072 min read

These are the black sheep of the cookie family. Not a whole lot of class, but we love them anyhow. Don’t let the no-bake name fool you. These are less…

Read More AllCook ItRecipeNo Bake Oatmeal CookiesHeather SolosDec 20, 20071 min read

These cookies may also be called penuche oatmeal drops.  Penuche describes the original flavor of fudge.  It’s what fudge was before someone brilliant decided to add chocolate. They are very…

Read More AllCook ItRecipePeanut Butter FudgeHeather SolosNov 30, 20222 min read

Updated 2022, Originally published December 2008 I almost wish I hadn’t updated this microwave peanut butter fudge recipe. Why? It’s dangerously easy. I don’t mean it’s dangerous in that you’ll…

Read More AllCook ItRecipeOatmeal Raisin Cookies RecipeHeather SolosDec 3, 20222 min read

Originally posted 2008 – Updated 2022 I don’t know why oatmeal cookies get the hate they do. They are hands down my favorite cookie. This is my favorite recipe for…

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Lentil Pilaf, Side Dish

updated 2022

Need something warm and filling to round out your plate?

This lentil pilaf side dish is great for those avoiding simple carbohydrates. It would also easily convert to a vegetarian/vegan dish simply by switching to vegetable stock. I pull out this recipe as the temperatures start to drop. I particularly like it next to the slightly sweet vegetables of Autumn (squashes, pumpkins, roasted vegetables). Whipped sweet potatoes work really well as an option here

Just for the record, I’d like to note that lentils are not the world’s most photogenic legume, but that doesn’t lessen their appeal.

Yield: 6 servings Lentil Pilaf Print

A simple blend of vegetables bring flavor to lentils making a side dish that is a perfect complement to your fall and winter dishes.

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Ingredients 1 cup lentils 2 cups chicken stock or broth or one can + 1/4 cup water 1 bell pepper. diced, any color 1/2 small or medium sweet onion, diced 1  carrot chopped 1 rib celery, optional 1 or 2 garlic cloves, minced 1 cup or so mushrooms, roughly chopped *OPTIONAL* 2 tablespoons. olive oil 1 tablespoon lemon juice if you use a fresh lemon, just use half the lemon and squeeze through your hand to catch the seeds salt and fresh ground pepper to taste Instructions Heat the chicken stock and lentils to boiling, reduce the heat to low and cover. Simmer for 20 minutes.Heat a heavy skillet over medium heat. Add the olive oil and give it a moment to heat. Add the diced onion, carrot and optional celery to the pan and cook for two to three minutes, stirring occasionally.Once the onion and carrot start to soften, add the bell pepper and garlic. Stir occasionally until the bell pepper starts to soften. Remove from heat and add the mushrooms, if you would like and give it a good stir. When the lentils have simmered for twenty minutes, remove the cover and add the cooked vegetables and lemon juice. Stir well and continue cooking over low heat until most of the liquid has been absorbed.Salt and pepper to taste. © Heather Solos What do I need to make lentil pilaf?dried lentilschicken stock, canned broth, Better than Bouillon or bouillon cubesyellow or sweet onioncarrotgarlicwhite or baby portabello mushroomsolive oillemon or lemon juicesaltfresh ground pepper2-quart saucepan with a lidfrying pan or skilletchef knifecutting board

old picture kept for posterity

Budget-Friendly Chicken Fricassee with Mushrooms and Broccoli

Lisa sent me this recipe from Food52 for Chicken Fricassee with Mushrooms and Thyme as something to experiment with.

It’s a hit here, but with a family of eight, four of whom are teenagers, we have to make a few adjustments to keep it in the regular rotation. Please note that none of the changes are criticisms. These are modifications for different lifestyles.

First, I’m not a white wine drinker; I found a 500mL of Black-box Chardonnay. Classy? Absolutely not. But it fits on our refrigerator’s condiment shelf, and I will have it for other recipes. I hate buying a bottle of wine for 1/2 a cup and then navigating around it in the fridge.

The original recipe calls for a whole chicken. The author’s goal is to use the back and wings to make stock. This is a great use of extra chicken parts. However, we don’t have enough chicken parts as written. I adjusted the recipe to use chicken thighs.

When buying chicken thighs in an economy pack, the time in the original recipe may need to be significantly adjusted as the thighs’ size can vary significantly within a pack and from what will be found in the 3 – 4 pound chicken recommended in the original recipe. To accommodate this, you must use a cooking thermometer, and the chicken needs to reach 165°F to be safe.

Please do not skip temping the chicken. The smallest thighs we had were done in the original 12 minutes, but the largest took nearly 20.

Remember, stoves vary significantly if you are cooking with gas or induction heat, you have much more control over how quickly you can increase or decrease the heat of your pan than those of us who are limited to electric ranges.

Yield: 8 servings Budget-Friendly Chicken Fricassee with Mushrooms and Broccoli Print

Tender chicken with a creamy sauce that pairs well with rice and makes excellent comfort food for cool evenings.

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Ingredients 3 - 4 pounds of chicken thighs or leq quarters Kosher salt 3 tablespoons butter, divided 1 medium yellow onion, sliced 16 ounces baby portabello mushrooms, washed, dried, halved or quartered (the smallest can be left whole) 3 - 6 garlic cloves, minced Freshly ground pepper 2 tablespoons all-purpose flour 1/2 cup dry white wine 2 teaspoons dried thyme 2 bay leaves 1 1/2 cups chicken stock 1/2 cup heavy cream 3 - 5 cups broccoli florets (you could sub a bag of baby spinach) Instructions Arrange thighs on a baking sheet, skin side up and sprinkle with kosher salt.In a large, deep skillet with a heavy lid or a dutch oven, heat two tablespoons of butter over medium-high heat until the foaming begins to subside. Reduce the heat to medium. Place your chicken thighs skin side down in the skillet and cook for seven minutes. Keep a close eye; we're browning, not burning.Turn the chicken and cook for another two minutes.Remove the chicken from the pan and set aside (if your thighs are particularly thick, you can reduce your cooking time by placing them in a 350 oven while you work on your sauce). Be sure to leave the skin side up. Add your onions to the pan and use a wooden spoon or spatula to scrape up the browned bits (fond) from the bottom of the pan. Cook until the onions are translucent (no longer white).Add your last tablespoon of butter and mushrooms, and cook until they become fragrant.Add the garlic and thyme, cooking until they, too, become fragrantSprinkle the flour evenly over the dish and stir for one minute to prevent clumpsAdd the wine and bring to a simmer. Then stir in the stock and add the bay leaves.Add the chicken back to the pan. Do your best to ensure that the chicken is in contact with the bottom of the pan. Bring to a simmer and cover.Cook for 15 minutes and temp the thickest thigh. If it is not 165°F, continue cooking until that temperature is reached.Remove the chicken to your serving dish and place it somewhere warmStir the cream into the pan, bring it back to a simmer, and let the sauce reduce for a couple of minutes. Add the broccoli to the pan and cover, cooking until the broccoli is done to your preference.Pour over the chicken and serve. © Heather Solos Category: Chicken

Enjoy!

Oatmeal Raisin Cookies Recipe

Originally posted 2008 – Updated 2022

I don’t know why oatmeal cookies get the hate they do. They are hands down my favorite cookie. This is my favorite recipe for oatmeal raisin cookies, producing a soft, chewy cookie.

Additionally, the raisins in a cookie matter. a lot. To get good raisins that can stand up to the oven, you want to soak them in hot water with a splash of vanilla while you are putting together the rest of the recipe. You can also use spiced rum as a soak for your raisins.

 Step-by-step photos are below the printable recipe for oatmeal raisin cookies.

Yield: 30 cookies Chewy Oatmeal Raisin Cookies Print

Chewy Oatmeal Raisin Cookies

Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Ingredients 3/4 cup butter - softened 1/2 cup packed brown sugar 1/2 cup granulated sugar two eggs 2 teaspoons vanilla 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon OR 1 tsp cinnamon + 1/4 tsp ground cloves & 1/4 tsp nutmeg 3 cups rolled oats (regular, not quick cooking or instant) 1 cup raisins - soaked Instructions Preheat the oven to 375°F.Whisk together the flour, baking powder, baking soda, salt, and spices soda in a small bowl.Cream the softened butter, brown sugar, and granulated sugar until fluffy using either a stand mixer or a hand mixer.To the now fluffy butter and sugar, add the eggs one at a time and the vanilla beat until just combinedAdd in your flour mixture and stir until just combined. If you are using a stand mixer, be sure to use a spatula to scrape the sides and bottom of your bowl to ensure all of the flour has been incorporated. Do not over-mix. Add the rolled oats to the batter and stir by hand (with your spatula) just until the oats are mixed in. Add the raisins and carefully mix them in by hand, as well. Use a cookie scoop, and drop by rounded tablespoon onto a baking sheet lined with parchment paper. Flatten slightly. Bake at 375°F for 8 -10 minutes. Cool on the baking sheet for two minutes and carefully transfer to a wire rack to cool completely. Yields approximately 30 cookies. © Heather Solos Cuisine: American What do you need to make oatmeal raisin cookies?butterbrown sugargranulated sugareggsvanillaflourbaking powderbaking soda saltground cinnamon ground cloves (optional) nutmeg (optional)rolled oats (regular, not quick cooking or instant)raisinsbaking sheetsparchment paperspatulawhiskbowlstand or hand mixer (you can do this by hand, it will take longer)Step-by-Step Photos for Making Oatmeal Raisin CookiesCream butter and sugar until fluffyAdd eggs and vanillaAdd flour and spicesAdd oatsAdd raisinsArrange on a baking sheetEnjoy Click the picture for lots more recipes! (We’re working hard to update the pictures asap)

Peanut Butter Fudge

Updated 2022, Originally published December 2008

I almost wish I hadn’t updated this microwave peanut butter fudge recipe.

Why? It’s dangerously easy.

I don’t mean it’s dangerous in that you’ll hurt yourself making it. I mean that it’s too easy to make when you are hunting for a snack and in the mood for something with peanut butter.

It takes five minutes to put together and time to cool in the refrigerator. That’s it.

This four-ingredient recipe for peanut butter fudge is probably one of the easiest things you’ll have in your cookbook and is perfect for when you are assembling your Holiday treats to give as gifts.

Yield: 32 servings Microwave Peanut Butter Fudge Print

Easy microwave peanut butter fudge

Prep Time 5 minutes Cook Time 4 minutes Additional Time 2 hours Total Time 6 minutes Ingredients 1 cup butter + extra for greasing 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar (confectioner's sugar) Instructions Line an 8x8-inch pan with a square of foil that has been well-greased with butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.Place the butter and peanut butter in a large microwave-safe container at least 6 cups in size. Microwave on high for two minutes. Watch carefully for the butter and peanut butter to be fully melted.Carefully remove the container from the microwave and give it a good stir. When you first remove it from the microwave, it will be in three separate layers. Stir enough to create a smooth consistency.Return to the microwave, cover, and heat on high for another two minutes. Be careful. The peanut butter is extremely hot. Remove the container from the microwave. Stirring constantly, add the vanilla and powdered sugar.Once the mixture is smooth, press it into the foil-lined pan and cover it with your wax paper. Place in the fridge to cool.Allow it to cool completely (at least two hours),Using the foil to lift it, carefully remove it from the pan. Cut into squares and enjoy © Heather Solos Cuisine: American / Category: Cook It What do you need to make microwave peanut butter fudge?1 cup butter + extra for greasing1 cup peanut butter1 tsp vanilla1 lb powdered sugara large microwave-safe container, I like to use my 8 cup batter bowlan 8×8 inch panfoilwax paperspatulaAnything to be aware of when making peanut butter fudge with kids?

This is a kid-friendly recipe with supervision. The peanut butter mixture is very hot. If your child is young, you need to steady the bowl to ensure they do not splatter themselves, as with any candy this can cause a severe burn.

Even though this is a microwave recipe, your child needs to be stove-ready to handle the recipe on their own due to the temperatures involved.

Enjoy!

Click the picture for lots more recipes!

Sue Polinsky’s No Tomato Chili Recipe

When it comes to chili, I’m not picky, really. I’ve met very few chili recipes that I haven’t enjoyed.

I also know that chili recipes can be highly prized and contentious.

.Some feel it isn’t chili if it contains: or that it isn’t chili if it doesn’t contain . I’m just happy you share your chili recipes with me or have me over for chili. Either works.

The following no-tomato chili recipe is from my dear friend Sue Polinsky. The recipe originated from The Impoverished Student’s Cookbook with, as Sue puts it, “many significant embellishments by. . . [Sue]”

2022 update I’ve made this many times over the past 11 years and have added some measurements to help those that prefer not to cook by feel. Please remember these are just rough guidelines. Adjust the seasonings based on your preferences and tastes. We won’t be offended.

The original instructions were written by Sue Polinsky, but they have been updated by Heather as of 2022. The technique is Sue’s. I’ve added the printable card below (scroll just a little more to get to it).

Enjoy!

Yield: 6 Quarts Sue Polinsky's No Tomato Chili Print Prep Time 10 minutes Cook Time 3 hours 30 minutes Additional Time 10 minutes Total Time 10 minutes Ingredients 3 pounds ground beef 1 pound stew beef (or use an additional pound of ground beef) 2 medium white onions, diced 8 garlic cloves, minced (you can use more) 2 pounds dried pinto beans that have been cooked 2 tablespoons black pepper (roughly) 5 ounces chili powder (roughly) 3 tablespoons cumin (roughly) 2 tablespoons oregano (roughly) 1 tablespoon dried parsley (roughly) A scant amount of ground red pepper (a few shakes) approximately 1/2 cup, don't measure apple cider or white vinegar, see instructions salt to taste Instructions Begin browning your beef in a large pot over medium heat. If you use stew beef, keep that set aside until the ground meat has been drained.While the beef is browning, dice your onions, and mince your garlicDrain most of the fat, but not all, from the beef and discard it. You need some fat for flavorAdd the stew beef, onions, and seasoning to the pot, and stir until the onions are translucent and the outside of the stew beef is no longer pink.You will rely on your sense of smell to determine the correct amount of vinegar to add. Get close to the beef without splattering yourself, and slowly pour vinegar into the pot, until you can just smell it. Stir until combined.Add your cooked beans to the pot using a slotted spoon. Leaving their cooking liquid behind. Once all of the beans have been transferred, stir again carefully to not mash the beans.Add just enough of the bean's liquid to your chili until it is slightly thinner than the consistency you prefer.Taste and adjust your seasonings, adding salt if necessary. Bring to a simmer and allow to simmer for 2 - 3 hours to allow the flavors to develop. Notes

You will need a heavy-bottomed pot, at least 6 quarts in size.

Garnish with your favorite chili toppings:

shredded cheesesour creamcilantrojalapenoscornbread

© Heather Solos Cuisine: American

Like this recipe? Save it on Pinterest, please.

Like chili flavor? Try these recipes:

White Chicken ChiliChili Maple Pork ChopsChili Honey Chicken Thighs

*Chili Powder Photo Credit: Sue Polinsky

Countdown to TurkeyDay: Happy Thanksgiving

You did it.

You’ve planned it all. Today will go as smoothly as it can. There may still be bumps because that is life. You can handle it, I promise.

A couple of things to remember today when you unwrap your turkey don’t forget to also check the neck cavity for the giblets, and if one dish doesn’t turn out, you haven’t ruined the meal. Try to take it in stride.

Take each challenge as it arrives, not the whole day at once. Stick to your timetable and work from there.

If you run out of butter, eggs or sugar, talk to a neighbor,

Let people help. Give those who maybe can’t be trusted to cook jobs like washing dishes or entertaining small kids that would otherwise be underfoot.

Remember, if you find your turkey hasn’t fully thawed this morning, you can still thaw it and save Thanksgiving. All is well.

I’m thankful to have had this site as a part of my life for the last 15 years. I’m grateful for all of those who have contributed to it previously, Ivy who was there at the start then Bobbie, Michele, Bran, Alice, Brian, Vera, and Patrick. I’m also very happy that we welcomed Lisa and Amanda to the site this year. Good things are ahead.

Happy Thanksgiving

Countdown to Turkey Day: Pie and Prep Day

It’s here! Thanksgiving eve. We have done a lot to get ready over the last four weeks. Just take a look.

It’s time to start cooking. How do you feel? Excited? I am.

I’m really looking forward to some of our favorites. In my family, it’s always been the tradition to make the pies the night before. This saves time and keeps a lot of traffic out of the oven bottleneck. Additionally, unlike many other items made on Thanksgiving, pies are often much less forgiving of a moment’s distraction. Heather, distracted? Say it isn’t so1

Other items could be done today without adding too much pressure. Please note that these are options, not suggestions, to turn today into a cooking marathon.

If you are making a cornbread dressing, making the cornbread ahead of time is optimal. Either the sweet or plain cornbread works well in the andouille cornbread dressing recipe. Please note that the plain cornbread recipe is not gluten-free, while the sweet one is. Additionally, if you are making cornbread from scratch, you will need to check that you are using plain cornmeal and not a cornmeal mix that contains flour. They are generally right next to each other in the grocery store, which is a very easy mistake.

If you have turkey wings or necks to roast for stock, doing that today will make tomorrow easier..

If you are making a traditional bread-type dressing, you can let the bread get stale today by either laying it out where it’s safe or putting it in a low (200°F) oven.

As we discussed previously, you can prep ahead some items like diced onions, carrots, celery, and bell pepper. Just be sure to store them not only by vegetable type but also by how they are cut.

If you are feeling particularly ambitious today—t could happen not in this house but somewhere—please keep your timetable nearby to make sure any recipes you make ahead and will have to reheat are not going to change your order of operations tomorrow.

Finally

Whether your turkey was fresh or frozen, how is it doing? Is it fully thawed, or does it need some help to get there? You can use the water bath method to finish thawing your turkey for tomorrow.

Remember, no matter what, this is about sharing a meal and love. Even if you make mistakes, there will be successes. You can navigate any conflict. This is your home, your boundaries, and your peace. You’ve got this. You should be proud of yourself.

PreviouslyReviewed our timetable and made our final grocery runLabeled the Do Not EatsGot the house readyDouble-checked our ingredients/shopping listDecided on BeveragesGuest check-inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyCreated our Thanksgiving TimetableFinalized the grocery listFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadDecided on the turkeyLearned about homemade stockMade a plan to make doing the dishes easierEnsured we have enough place settingsCreated a plan to grocery shopCreated our soft menu planWritten a tentative guest listFigured out how our guests’ needs affect our plansCleared the tableSet the intention to keep it clear.Made a point to try to stick to the weekly chore schedule

Countdown to Turkey Day: Fresh Turkey and Produce Pick UP

Hi!

Deep breath. We are nearing the finish line. Have you seen how much you have accomplished? You have done so much planning, including boundary setting, that even minor family issues won’t ruin your day. You’ve got plans. Doesn’t it feel good?

It’s your last trip to the store. Today is the day if you need to pick up any delicate produce. If you serve a fresh turkey, today is the day for that, too.

If you have a frozen turkey, that is safely thawing, correct?

Have you checked on that by the way? Yes, you still have most of today and all of tomorrow, but if your turkey is very large, is it still rock solid or is it starting to give a little when poked?

If your turkey is still rock solid, it is perfectly safe to use the water bath method to thaw it fully and put it back in the fridge until Thursday. Waking up to a partially frozen turkey on Thanksgiving can significantly set your Thanksgiving timetable back, and no one needs that.

If the container your turkey is sitting in is full of liquid, go ahead and empty that. Then give it a good quick wash with hot, soapy water, followed by a thorough rinse. Giving bacteria one less playground is always a good thing; even if it’s not optimal conditions for growth, it’s best not to roll out the welcome mat.

If you bought wings or turkey necks to roast and make stock, you can make that today if you would like. It will keep in the refrigerator just fine until Thursday..

Don’t forget that you still need to eat regularly, even with all this planning for Thursday’s Thanksgiving dinner. One big meal does not make up for several days, and you will likely have a long day of cooking ahead. Don’t underestimate the amount of energy that takes. Do not starve or yourself as part of the Countdown to Thanksgiving. That is in no way healthy. Rest, hydrate, eat, and enjoy the process. Tomorrow we have pie to prep.

We’ll see you then.

PreviouslyTimetable review and last grocery listLabeled the Do Not EatsGot the house readyDouble-checked our ingredients/shopping listDecided on BeveragesGuest check-inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyCreated our Thanksgiving TimetableFinalized the grocery listFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadDecided on the turkeyLearned about homemade stockMade a plan to make doing the dishes easierEnsured we have enough place settingsCreated a plan to grocery shopCreated our soft menu planWritten a tentative guest listFigured out how our guests’ needs affect our plansCleared the tableSet the intention to keep it clear.Made a point to try to stick to the weekly chore schedule

Countdown to Turkey Day: Timetable Review

Hello,

How has the countdown gone for you? Do you feel ready for Thursday? Good. If you need to review anything that we have covered so far, here’s the link.

Today is review day.

Not just your cooking timetable but everything Thanksgiving-related timetable.

Today:

Grab your timetable. Does everything on there still make sense? Now that you have almost everything you need, Thanksgiving is less a theoretical event that will happen sometime in the future and is looming a bit more like that final exam you’d blown off all semester. Let’s take another look and ensure that the time allotted for each item is realistic and that items that require the oven simultaneously will fit.

If you have questions about oven space, you can practice your oven Tetris while it is off. In fact, I highly encourage you do. Remember that your baking dishes will be more awkward to maneuver when full; figure out where your racks need to be placed so you are not adjusting them when they are hot.

What about guests?

Are any spending the holiday with you? Do they need to be picked up at the airport, bus, or train station? If so, who is in charge of that? Do you have their itinerary? Figure out those logistics now, so you aren’t making many stressed-out calls trying to find each other.

Check those labels you made on the Do not eats. Still there? Good. This is a daily check.

Tuesday:

It’s finally time to pick up your fresh turkey. If you are serving any kind of salad, it’s also the day to pick up any delicate produce day. This should be the final grocery run. Before you go, do the last call for anything you need warning.

Don’t forget to check for items like toilet paper before you head out for this grocery run.

Wednesday:

Pie and prep day. You may also want to pick up ice from a convenience store if you plan to have extra ice on hand.

Thursday: Thanksgiving Day. You’ve got this.

PreviouslyLabeled the Do Not EatsGot the house readyDouble-checked our ingredients/shopping listDecided on BeveragesGuest check-inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyCreated our Thanksgiving TimetableFinalized the grocery listFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadDecided on the turkeyLearned about homemade stockMade a plan to make doing the dishes easierEnsured we have enough place settingsCreated a plan to grocery shopCreated our soft menu planWritten a tentative guest listFigured out how our guests’ needs affect our plansCleared the tableSet the intention to keep it clear.Made a point to try to stick to the weekly chore schedule