Heather Solos's Blog, page 4

Countdown to Turkey Day: Hands off That, It’s for Company

Hi.

Today’s will be short and sweet.

If you have been playing along, we are switching from planning to doing. If you need to catch up, click here.

You don’t like going to the store when it’s full of people, do you? Me neither. I also want to ensure that I have no reason to try to find any place open on Thanksgiving (nor do I want to encourage non-essential places to be open.

So, how do I ensure this in a household of eight? Aside from mostly empty threats, verbal reminders, and angry glares?

Labels. Yes. It is that simple.

A sharpie marker and tape.

Do not eat. Not yours. This is for Thanksgiving. YOU will buy more of this.

It helps that most of our kids now have jobs and are becoming more aware of how money works.

Go through your pantry, fridge and freezer and label the do not touches. While you are checking your grocery items, check your toilet paper, and paper towels. Make a list of any items that are missing. You have one last trip to the store, for any perishable produce and if you opted for it, to grab your fresh turkey..

If you opted for a frozen turkey, is it thawing?

Is your table clear?

Great. You’ve got this.

PreviouslyGot the house readyDouble-checked our ingredients/shopping listDecided on BeveragesGuest check-inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyFinalized 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: Do you Decorate?

Welcome back. It’s the last weekend before the holiday. With all the preparation we’ve accomplished so far, you should be able to pretty much stay out of the supermarket except for a quick trip for the weekly necessities. Isn’t it funny how everyone insists on eating the rest of the time?. If you need to catch up on what we have covered so far in the countdown, here you go.

Decorating is such a personal decision. Socioeconomics, culture, and family traditions all drive these decisions. In Heather’s house, Christmas decorations don’t start to come out until well into December, while Lisa’s home is already fully decorated.

Whatever your choices are, if you plan on having some decorations up in time for or specifically for Thanksgiving, this is the time to get that project done.

Other minor to-dos today and tomorrow as we wind down the preparing stage and start putting everything into action.

If you set a formal table for Thanksgiving, do you need to pull china from storage? Do you have and use actual silverware? Does it need to be polished? What about a tablecloth, placemats, and napkins? Does anything need to be washed or ironed?

Do you have candles or a centerpiece? Do you plan on making one? If it’s the latter and you also work, not to be a noodge, but the clock is ticking.

Do you have a cooler out in the shed? Do some spiders need an eviction notice? Don’t forget to bleach that properly..

Where’s your turkey? It must be in your refrigerator now if it’s frozen and over 20 pounds. You don’t want a partially frozen turkey on Thanksgiving morning. If it is fresh, it should be at the store. If it’s 20 pounds or smaller, you don’t have to have it in the refrigerator yet, but it will need to be there soon.

While we have your attention, how is your table looking?

PreviouslyDouble-checked our ingredients/shopping listDecided on BeveragesGuest check-inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyFinalized 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: The Ingredient Double-Check

Hi there!

We are now in the home stretch of our series. If you need a review of everything we have covered so far to get ready, here you go. You have done a lot.

Yes, you still have the actual cooking to do, but you have a plan,. Yes, you may have some less-than-perfect relationships to navigate, but you’ve got boundaries in place and plans of action to handle them, too.

In the end, it’s just one more day. One more day with a lot of good food.

Everything is going to be fine.

Better than fine because there will be pie. (Or, in my case, because there’s going to be andouille sausage cornbread dressing, but we all have what we look forward to.)

What are we doing today, brain?

Well, no, that’s later.

First, we are making room for the turkey in the lowest part of the refrigerator.

Why? If you have a frozen turkey that is 21 – 25 lbs, it must come out of the freezer tomorrow., but it won’t hurt to let it start thawing today.

Please remember to place it in a container to catch any liquid. You don’t want raw turkey juice pooling in your refrigerator. It’s not fun to clean up. Also, if that liquid gets into a produce bin, you’ve got a nasty cross-contamination situation. Let’s prevent this from happening.

Second, we’re getting out the shopping list we made and ensuring we have everything.

Why? Because unless you live alone, people eat things. And last time I checked, you’re people, too.

Go through it and make sure you have everything. More important, check the containers to be sure that someone didn’t carelessly put back an empty or nearly empty container. Do you really have a pound of butter, or is it a mostly empty box with a single stick?

That canister of fried onions, make sure no one has been sneaking bits for the last two weeks, leaving only crumbs.

The bag of chocolate chips for your pie, is it actually full or did someone prop it up to make it look full, so when you pick it up, you find it alarmingly light, with only a quarter cup inside?

Do I have teenagers?

Yes, four of them and apparently a couple of strays named Not Me with insatiable appetites. Important side note, if you are an actual friend of my children who I ask to join us for dinner, I am not talking about you. You are welcome, and I love having you over. Just tell your friends —my kids—to put what they finish on the list on the fridge. Thanks. Now, don’t you have something more entertaining to do?

Recap:

Two tasks today:

Make room for the turkey and check to make sure you actually have the ingredients you have been buying. If you don’t have them, buy them.

PreviouslyDecided on BeveragesGuest check-inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyFinalized the grocery listFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make 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: Cocktails and Mocktails

Psst hey. We’ve got one week left.

How is your house looking? Is the table still clear?

Excellent. You’ve got this, but just in case you are joining us, here’s a list of everything we have covered in our Countdown to Turkey Day.

Yesterday’s task was to confirm the number of guests, as it gives a good idea when it comes to planning how many drinks we need to have on hand for guests, both alcoholic and non.

Our personal friend works with Responsibility.org, and it is a mission we support. Please check it out if you have any questions about making responsible choices when hosting and serving alcohol.

Here are a few easy beverages good for your Thanksgiving Holiday. Please note that some of these may be better before or after the meal or enjoyed after everyone else has gone home and you finally have your feet up.

The choice is yours. Just be ready to call an Uber if ol’ Uncle Al gets out of line.

Non-Alcoholic Beverages

Hot Cider
in a heavy pot or slow cooker, combine over medium heat until heated through
If you want to add color, you can toss in some cranberries

Apple ciderOne or two cinnamon sticksOne or two orange slices3 – 4 cloves (optional)

I really enjoy this the night before when I’m prepping the pies

Sparkling Cherry Limeade

This recipe has two parts, you prep the mix and then top the glass with sparkling water..

1 12ox can of frozen limeade1/2 juice from maraschino cherries2 cups cold watersparkling water

Combine the limeade, maraschino cherry juice, and water and chill until it is time to serve. When ready, place in a glass, add the drink mix to 2/3rds full and top with sparkling water.

And, of course, don’t forget the classic

Mist-letoe Martini Mocktail

2 oz Sierra Mist Natural1 1/2 oz Raspberry Juice (or cherry juice)3 Leaves fresh basil1/2 oz fresh lime juice1 oz blueberry juiceIn a glass, muddle two basil leaves and lime juice. (Unless you actually have a pestle, just use a wooden spoon to mush the crud out of the leaves against the bottom of the glass. The point is to bruise the leaves, so the basil flavor mixes into the lime juice)Add the raspberry (or cherry) juice and blueberry juice to the shaker, shake well and strain into a martini glass.Fill the glass with Sierra Mist NaturalGarnish with basil and blueberries, if desired.

Shirley Temple— old school favorite

Kids love these. I do, too, and if you have maraschino cherries, there’s nothing better than a REAL cherry Coke.

7-up or SpriteEither Grenadine or the juice from Maraschino CherriesONE maraschino cherry -it MUST have the stem

Fill a glass with ice, add the soda, a splash of the Grenadine and the cherry.. Easy peasy.

Alcoholic Beverages

Mulled wine

Please note that mulled wine varies greatly by culture This is a very loose guide. You can add spices you would prefer.. Some people prefer it sweeter or with cloves, nutmeg, or cardamom. You can even add brandy.. Get creative and find what makes you happy

2 or 3cups apple cider1 750 mL bottle red wine (cabernet or your favorite, don’t go super expensive here)2 – 3 TBSP honey1 stick cinnamon2 star anisethe peel from one orange

In a heavy pot, combine all ingredients and bring to a boil. Immediately reduce to a simmer for 5 – 10 minutes. Then strain and serve. You can use a chinois or cheesecloth and a funnel.
You can garnish with additional orange peel, if desired.

Mimosas

champagne or proseccoorange juice

Fill a champagne flute 2/3rds full of champagne and top with OJ.

This is extra nice when the parades are on, and the cooking is just getting started. Do not get carried away.

Hot Toddy

3/4 cup hot water1 1/2 ounces whiskey2 – 3 teaspoons honey (to taste, you may need less)2 – 3 teaspoons lemon juice (to taste)1 slice lemon1 cinnamon stick (optional)

Combine. Enjoy.

PreviouslyGuest check inAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make 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: Time to Check In

Eight, eight days to go.

You have now been getting ready to host Thanksgiving dinner, a little at a time, for three weeks. If you’ve ever wondered why hosting a dinner or party has felt overwhelming in the past, maybe this series has made some of the unconscious labor that goes into hosting more apparent. Do you have to break it up into four weeks to do it right?

Of course not.

The goal of this series has been to keep everything in bite-sized tasks to keep hosting Thanksgiving from overtaking your life in an already busy season. If you need to check your progress, here you go.

Today’s task. Check-in with those you have invited to firm up your guest count.

You can then use your guest count to finalize the amounts you need for things like ice and beverages.

Speaking of ice, I have seen two conflicting guidelines: 1/2 lb per glass or one – two pounds per person. I find the second guideline easier to remember when I’m at the store, we’ll have ten people total, so I’ll grab one bag of ice. No, we are not going to talk about our ice maker, it’s just too frustrating. The larger estimate seems to include the ice you will need to keep drinks cold, too.

In addition to ice, don’t forget you will need beverages.

Lemonade, and iced tea, both sweet and unsweetened, are excellent, budget-friendly options.

If there will be children, juices are a nice option but check with the parents. Most considerate parents of very young children will bring what their kids need. However, you know your guests and can try to anticipate what may happen. Sodas can be fun, but consider having an option without caffeine, especially if it will be a dinnertime meal.

Will you be serving coffee? Do you need decaf? Generally, you can estimate one cup per person; the same goes for hot tea. These beverages are often served with dessert. Don’t forget to have sugar, cream, etc., on hand.

Note: when it comes to alcohol today, we’re just touching on quantity estimates. Tomorrow we will discuss serving guidelines and parameters that should be put into place, and we’ll share a few recipes.

If you will be serving wine, estimate approximately one bottle for every two adults who will consume it. Just don’t open them until you need them.

Beer – estimate two bottles or cans the first hour and one each subsequent per guest.

Champagne / Prosecco – one bottle will fill six flutes. If you are only doing a toast and then serving different beverages, you only need the initial serving, plus a little extra for the one auntie who prefers prosecco. She gives the best Christmas gifts, plan accordingly.

Hard alcohol – To control your budget, you may want to limit what is available to one festive or signature drink. If you have a relative/guest with a specific preference, eg, Uncle Jack’s rum and Diet Coke, and it won’t break your budget, by all means, have those ingredients on hand.

PreviouslyAssigned menu items their dishesGiven thought to reasonable health precautionsThought about food safetyFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make 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: The Great Dish Assignment

Hello, I hope you are doing well.

Have you kept up with the weekly chores? If not, you still have nine days to go. You’ve got plenty of time to give the public areas of your home some attention. Your guests will respect a closed door, right? What about a locked one? Sometimes our boundaries need to be firm. If you need to play catch up on what we have covered so far, don’t worry, we’ve got you.

Today’s task is one of my favorites. For me, it makes everything seem like everything is finally coming together..

Today you’ll need your menu or spreadsheet. For each item, find an appropriate serving dish AND an appropriate utensil to serve it with. As you choose your utensils, try to keep in mind the consistency of the dish that will be scooped. For example, think about vegetables like collard greens. You will want a slotted spoon for these so they can drain before they land on your guest’s plate. No one wants dry greens, but most of us don’t want our mashed potatoes swimming in pot liquor (potlikker). That’s the liquid left when greens have cooked down. Pot liquor is good, but I don’t want my whole plate to taste like collards.

A regular spoon will work just fine for your mashed potatoes or sweet potatoes.

Do you have a gravy boat?

For the record, it’s ok if you don’t, You do not have to have a formal table. I can’t tell you how many years I have used either the pot itself with a ladle or a glass measuring cup. It is perfectly ok to operate function over form when you need to.

On your spreadsheet, write a description of each dish and utensil below the recipe so the night you will be able to locate each item quickly. (The night before I also like to place a post-it with the name of the recipe it belongs to.) This will make it easier for anyone helping you identify the correct dish if your hands are full when they have a question.

PreviouslyGiven thought to reasonable health precautionsThought about food safetyFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make 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: Guests are coming

Hey there. How is the countdown going for you? Are you all caught up?

Thanksgiving is in ten days. How are you feeling about this? While I’m asking, how are you feeling in general?

Yeah, it’s unfortunate, but we still have to think about this. This is especially true if your guests include very young children, the elderly, or anyone at higher risk of complications. This year, in addition to the flu and Covid, RSV is also having a big season with the kids.

What can you do to ensure your home is less likely to be the inspiration for the next remake of Outbreak?

The least fun but most important rule, cancel if you must.

First, don’t be scared to cancel if anyone in your household exhibits any symptoms of illness. You have checked off the list a hundred times by now every time you make an appointment anywhere. The same rule goes for your guests and their children. If it comes down to it and they wouldn’t have any dinner that night, do a porch or door drop.

Yes, it sucks, and there will be some frustration as you navigate dealing with more leftovers than you planned for, but it’s better than saddling any friends or family with medical debt, right? Right.

This isn’t our first rodeo anymore; we have all learned to deal with disappointment.

Hand hygiene.

In your guest bathroom, you may want to leave a small stack of disposable hand towels on the counter in addition to the guest towel. (People are never quite sure if they are supposed to use that one or not anyway). These will also prevent transfer if someone wasn’t so scrupulous with their handwashing to someone else. We were all kids once. No judgment.

Almost all of us have bottles of hand sanitizer now. Leave one or two out where they are easily accessible to guests but out of reach of small children. This is especially helpful if there will be any infants around. It’s easier to remind people to clean their hands if it doesn’t have to be a big production and can be done wordlessly. If someone asks to hold the baby, and you want them to wash their hands first, just pass the hand sanitizer before handing them the baby.

High touch areas

Before everyone comes over on Thursday, give the doorknobs, switch plates, and TV remote a quick once over.

Ventilation

It’s still a good idea to get the air moving (out) of your home as much as possible when you have guests over. If you have a central air system, go ahead and have the fan running, it doesn’t have to be in heating or cooling mode, just moving the air.

If possible, also open a window to get some fresh air into the mix.

Thankfully it’s no longer 2020, and gathering, with reasonable precautions, is back on the table. Speaking of tables… is yours clear?

PreviouslyThought about food safetyFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make 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: Bacterial Danger Zones – Food Safety

Welcome back!

As we do our countdown, we have been talking about a lot of things that not only ensure you feel confident navigating the logistics and expectations of hosting Thanksgiving, but we are also trying to ensure that you can do so safely. If you are just joining us, you can catch up on everything we have covered so far here.

Grab your timetable from yesterday.

Today we will look it over with an eye on food safety. I want you to think about the bacterial danger zone. When food is in the bacterial danger zone, bacteria can double every twenty minutes.

Avoid the bacterial danger zone of 41°F – 140°F

This is the temperature zone between 41°F and 140°F. Foods meant to be served cold should be held at 40°F or lower, and foods meant to be served hot should be held at 140°F or warmer. Food meant to be hot or cold and left at room temperature for two hours, or longer is no longer safe to serve. Please take a look at your timetable and ensure that none of your foods will be sitting at room temperature for too long.

If you have any dishes that could be approaching that limit, please make a plan now that will ensure you are not approaching that limit. While this typically isn’t a problem for most of the United States in November, if the ambient temperature is 90°F, the maximum food she be allowed to sit out is one hour.

What is the safe temperature to serve foods?

Do you have a food thermometer?

This is the most accurate way to ensure that all of your foods have been cooked to the appropriate safe temperature.

If you made your dressings or casseroles ahead of time, please use your food thermometer and ensure that they are reheated to 165°F before serving them to your guests. This is the minimum safe temperature for reheating leftovers.

Your turkey should also reach an internal temperature of 165°F before being removed from the oven for its 30-minute rest. Be sure when taking the temperature that the probe of your thermometer is inserted into the thickest part of the muscle and is NOT touching a bone. Bones conduct heat and will give you a false indication. The thigh is the preferred place to check the temperature, but the thickest part of the breast will do if you aren’t certain of the placement of the probe in the thigh. Do take more than one reading from different locations if you are uncertain whether your turkey was fully thawed.

As we discussed in yesterday’s post, don’t forget your refrigerator, oven, and slow cooker are not the only places that can hold food at safe temperatures. One thing I miss about living in Minnesota is having the back porch as an extra refrigerator. If you don’t live in a place that will be colder than 40°F, you can use a cooler as a temporary refrigerator or hot box.

Are you feeling ready to host Thanksgiving? Do you have any questions?

How is your table looking?

Do you have enough butter? Are you sure?

Previously in the Countdown:Made our cooking timetableFinalized our grocery listFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make 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: Creating Your Thanksgiving Timetable

Hello, we meet once again.

Now we are really getting into the nitty-gritty of getting ready for Thanksgiving. If you are just joining us, you’ll want to play catch-up, but don’t worry. We’ve got a list of everything we have done so far.

When you sent your invitations, you told everyone what time dinner would be served. This is our starting point. First, subtract fifteen minutes of human error and buffer time because things never go as smoothly as we want them to, especially when there are many moving parts.

Will you carve the turkey at the table or in the kitchen before dinner is served?

If you will be carving in the kitchen, subtract another 10 minutes if you are experienced in this art and fifteen if you are new. (Your knife is sharp, correct?)

Currently, we are 25-ish minutes earlier than your planned dinner time.

Now, subtract 30 minutes because your turkey needs to rest after cooking before carving. Now you have your goal time. 50 or 55 minutes before your scheduled dinner. This is when you should plan on pulling your turkey from the oven, smoker, or fryer.

Use this time to determine when your turkey needs to start cooking based on both your preferred cooking method and the size of your bird.

If you haven’t purchased your turkey yet and are still trying to figure out how much turkey your need, check out last week’s post to determine your minimum size and how much extra you want for leftovers.

Now that you know how long your turkey will be cooking, you can plan your other menu items’ timetable.

If you will have help in the kitchen, it may be a good idea to either print neatly or type up your plan. This way, everyone knows what needs to be done and when. You can create a 3-ring binder if you use the same recipes year after year. If you tend to vary things, just create a sheet and stick it on the fridge or another prominent place. Be sure to put a marker nearby so people can check off what has been done.

Take your list of recipes and determine, based on their cooking methods and tolerance for being held either at a cold or warm temperature, either in the fridge, a cooler, on the stove, in the oven, or in a slow cooker, when each item needs to be made.

Did you know that you can also use a spare cooler as a hot box?

The same insulation that keeps your icy drinks cold will keep your hot foods hot. Assuming this is a cooler with a drain spigot, boil a large pot of water, then with the spigot closed, carefully pour the boiling water into the cooler, close the lid, wait five minutes, and then drain the cooler. Then, line the cooler’s bottom with heavy-duty aluminum foil, and you can store your hot items, like casseroles, dressings, etc., for up to 90 minutes before your meal. Do not store them any longer than this.

Important note concerning then oven space dance:

Remember that items like casseroles are generally more tolerant of temperature variations than your more delicate baked goods. It is better to let an item like dressing, sweet potatoes, or roasted vegetables deal with a change in temperature than an item that involves more precise factors, like biscuits, cakes, or meringues.

Previously in the Countdown:Finalized our grocery listFinalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make aheadDecided on the turkeyLearned about homemade stockMade a plan for all of our leftoversMade 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: Time for the Recipe Check

Season’s greetings… we’re getting close enough. We are in the two-week window. That’s right, it’s getting real, and the sales have started. If you are just tuning in, that’s ok. We have a list of everything we have covered so far, right down there.

For the rest of the class, it’s time to get your final menu and your recipes. It’s time to make your final shopping list.

Yes, you are right. We did create a shopping list 11 days ago. You have probably even been to the store since that happened.

A lot can happen in 11 days, especially when other people are in a household. Also, THAT was a tentative grocery list and, was also based on what we were pretty sure was going to be on the menu.

You now have your final menu plan (Does anyone else hear this in their head? Just me, sure.)

Grab your spreadsheet, your final menu, and your shopping list. Do you need to print a new one, we’ve got you covered. Go through your spreadsheet and make any needed changes. Don’t forget your spices. Also, please don’t forget that spices have a shelf life, typically around a year. While you are checking your pantry and spice rack, please do a check and make sure that your spices still have flavor.

Once you know what you already have on hand, finalize your grocery list. Take this with you every time you go to the store between now and Thanksgiving. We are now close enough to Thanksgiving that you can purchase almost everything except your leafy greens or your fresh turkey (did you order that yet?)

Finally, it’s been a while since we have asked, how is your table looking? Do you need to put anything away?

Previously in the Countdown:Finalized the menuInvited the guestsLearned how to keep a safe kitchenDecided what we will prep aheadThought about dishes to make aheadDecided on the turkeyLearned about homemade stockMade a plan for all of our leftoversMade 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