Sunday, October 19, 2008


Thanksgiving is my FAVORITE holiday it combines my 2 greatest loves, food & family. I love hanging out with the people I love and smelling the wonderful scent of a big turkey roasting in my oven. The key to doing all that hanging out is to, plan ahead & cook ahead.

I have spent the past few years perfecting that. It has been trial and error along the way; we have eaten many a noon dinner well past 5pm. Timing has never been a super strong point for me. The first few years I had some complainers but when they figured out noon to me is actually late afternoon to them, we were fine. I have impressed myself with impeccable timing the past 2 years and have learned some tricks to help me along the way.

Costs-Thanksgiving dinner can get a bit spendy if you do not plan a few weeks ahead. Make a list of the items you wish to serve that day. Our typical feast is:

Olive & Relish Tray
Cheese & Crackers
Harvest Bread

Mashed Potatoes
Homemade Gravy
Sweet Potatoes
Green Bean Casserole
Dinner Rolls

Pumpkin Pie
Pumpkin Cheesecake

Prairie Berry- Pumpkin Bog
Prairie Berry- Red Ass Rhubarb

With this menu I know that starting in Oct each trip I make to the grocery store I pick up a few items from the list. I then just check them off as I go. It breaks up the costs over a few weeks and saves me from the sticker shock of spending 150-200 on food for one day. Adding 10-20 extra dollars each week makes the costs seem like a lot less.

Homework for you all start making your lists.

Next time we are talking Turkey!