Planning ahead, by figuring out our table setting early, takes the pressure off. It's a gift we give ourselves, so we have room to play and enjoy the creative process. It gives us time to clean dusty things, have fun with DIY and/or order items to create the look we desire. Our guest’s matter, and we matter too! Having fun hosting is the key to throwing great get-togethers and parties everyone enjoys! Wishing you and yours a joyful and blessed Thanksgiving! 💖
HOT TIPS FOR THE CHEF!
The week before Thanksgiving:
•Plan the menu and purchase all dry goods. Figure out table setting and all necessary service ware.
The week of Thanksgiving:
•Monday: Purchase all perishables, including the turkey (see below for recipe). Make dessert(s), brine turkey, make turkey stock (see below for recipe).
•Tuesday: Make sweet potatoes and cranberries.
•Wednesday: Peel potatoes, parboil fresh green beans (or prepare vegetables and their sauces), make gravy and set the table. Sit down and write up a minute-by-minute baking/cooking schedule for tomorrow - to coordinate dinner time.
There's nothing more satisfying than avoiding the shopping crowds the week of Thanksgiving! And not having to plan or think too hard the day of the party. Enjoy! :)
Items I Used:
TEA LIGHTS
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NAPKINS
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CHINA STORAGE
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DRINKING GLASSES
www.walmart.com/ip/The-Pionee...
BURLAP RUNNER
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VOTIVES
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GOLD CHARGERS
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TABLECLOTH
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CHARGER PAINT
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PAINTED CHARGERS: I scanned the internet and could not find the heavy weighted 14" chargers. But I found these:
www.lionsdeal.com/chargeit-by...
BEST MAKE AHEAD ROAST TURKEY AND GRAVY RECIPE:
barefootcontessa.com/recipes/...
(This recipe works for any sized turkey. Roast 325 degrees 12-15 minutes per pound. And make sure your oven is calibrated properly.)
TIP: Weigh the turkey right before roasting. It can lose several pounds of water while dry-brining.
(For the gravy, I make my own turkey stock by simmering together for 2 hours: the neck and butt of the turkey, a rough chopped carrot, celery, onion, 3 garlic cloves, parsley, peppercorns and salt to taste in 7 cups water. By doing this step, the gravy is finished. No need to cook with turkey scrapings.)
HOW TO BLEACH LINEN NAPKINS:
In a large glass bowl, measure 4 cups of warm water, 2 tablespoons liquid clothing detergent (WITHOUT OXY - toxic combo) and 1 tablespoon chlorine bleach. Wear gloves and stir until combined. Place 1 napkin in the mixture and swoosh around. Check the color. Keep adding bleach, 1 tablespoon at a time, until desired color outcome. Then the others can go in as well. If you're doing a lot of napkins, or a tablecloth to match, keep your proportions the same. Then wash and dry as usual. WARNING: Bleaching doesn't always guarantee a color outcome, so start with one napkin. Good Luck!
uppbeat.io/t/sonder-house/req...
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