Cooking successes, Thanksgiving 2013
Things I need to remember for next year:
- Always buy extra! Extra eggs, butter, milk, evaporated milk, stuffing, pumpkin, French fried onions, sweet potatoes, pecans, gravy packets, cinnamon, flour, sugar… Just make Thanksgiving a ‘stock-up’ shopping trip, especially for stuff that will keep or you will use anyway.
- Bake ahead of time: the green bean casserole, sweet potato casserole, and baked mashed potatoes all need to cook for 30 minutes at 350º. So I can prepare them ahead of time, then put them all in the same oven as soon as the turkey comes out and they’ll all be done the same time. The pumpkin pies can be made ahead of time, then warmed in the oven after the meal.
- A few days before Thanksgiving: sharpen all knives.
- The day before Thanksgiving: trim fingernails so stuff doesn’t get stuck under there and I have to waste extra time scrubbing them clean every few minutes.
- Have something quick and easy for breakfast and pre-meal snacking. This year I had a loaf of banana bread in the freezer, so first thing in the morning I just threw it into the oven for 30 minutes. It warmed up nice and crusty, so we’ve all had something (somewhat) healthy to nibble on all day.