Posts Tagged ‘inventory serving pieces’

Thanksgiving Prep: List Making

November 8, 2016

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Now that election day is here, and we can begin to cleanse our palettes of all the nastiness and hatred that accompanied it, it’s time shift our focus to THANKSGIVING! With only 16 days to go, there are lists to be made, and pre-work to be done, to make the big day way less stressful than political campaigns we just lived through.

Over the next 2 weeks, we will be sharing our preparations with you, so you can get ready for the Superbowl of Cooking right along with us.

Today’s project is a big one, but it sets us up for success. It’s all about planning and making lists.

First, grab yourself a folder; real, or digital and mark it “Thanksgiving 2016”. Whatever lists you make, and recipes you gather will live in this folder.

Start your list making:

First and foremost, make a guest list and invite people however you choose. Emails, phone calls or letter pressed invitations are all fine. Make this as casual or as formal as you like. Keeping a guest list will allow you to have an accurate headcount so you are sure to have enough food, drinks, placesettings and chairs for everyone that is coming. And if your house is like ours, be prepared to take in a few “Thanksgiving Orphans “at the last minute.

Next, plan the menu. Write down every course, and if you are sharing the cooking with some of your guests, assign dishes to each of them now. Put their name next to the dish they are reponsible for right on your menu so you don’t need to worry about it.

Gather your recipes. Now is the perfect time to pull out all of the recipes you will be using for the meal. Many cooking websites and magazines are overflowing with Thanksgiving recipes, so if you want to try something new, or you don’t have a favorite recipe for something, now is your chance to do a little research. Place the recipes into your folder as you find them.

Now that you have your menu and headcount, it’s time to check to see if you have all the serving dishes, utensils and place settings to accommodate everyone. Think about table cloths, napkins and extra tables and chairs if necessary. Check for serving dishes, and oven to table dishes for things that require them, Arrange to borrow what you don’t have, or go out and purchase it now, before things get hectic. Trust us, you don’t want to be scrambling around at the last minute, when you need to be home cooking. You know where we are going with this one: make a list of what you need and plan to get it all by the end of next weekend.

Once all of your lists are made, place them in your Thanksgiving folder. We will be referring to all of this later in the week.

Happy Planning!!!

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Thanksgiving Game Plan

November 14, 2013

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Thanksgiving is just around the corner, and if you are hosting dinner, it’s time to get cooking; in a figurative sense. Unless you prepare a massive feast for a crowd on a regular basis, planning ahead is everything.

Here are a few of our favorite tips to ensure a successful meal:

Nail down the guest list:

Our Thanksgiving guest list ebbs and flows each year, with regulars often asking to bring friends at the last minute.  While there is always room for one more, a few more, or a few less can wreck havoc. Try to get a head count so you can plan more efficiently.

Order the turkey:

If you have ever had a fresh, free range or organic turkey, vs. a frozen conventional turkey, you will know this step is critical. I order mine from Dipaola Turkeys at the Union Square Greenmarket, and you really can taste the difference.

Create a menu:

With the wide variety of traditional dishes served for Thanksgiving, a plan is necessary. Everyone seems to have a favorite side dish that they look forward to, and with all of the food issues floating around, it is important to serve items that fit into your guests’ dietary restrictions. Check to see if you have any vegetarians, vegans or gluten free diners. You can work around those issues in some dishes to make sure that everyone has an enjoyable meal. Copy your recipes, and place them in a folder so that they are all in one place when you need them. 

Make shopping lists:

The grocery stores get crazy the day before Thanksgiving. Other than the impeding nervous breakdown one might experience when food shopping the evening before the holiday, the most popular items are often sold out. You can’t make pumpkin pie without pumpkin, or cranberry sauce without cranberries. Dividing the list into non- perishables, which can be purchased far in advance, semi-perishables, which can be purchased a few days in advance, last minute items, and specialty store items, will allow you to be a stealth shopper, with a minimum amount of stress. 

Have a game plan:

Take that menu you just created, and figure out the best way to execute it. Several dishes can be made the day before and finished off right before dinner, and others can be prepped to minimize the muss and fuss. Cleaning and chopping vegetables, and making piecrusts are good items to get out of the way in advance.

Setting the table:

If you have room, go ahead and set the table the day before and cover it with a sheet.At the very least, inventory dishes, tableware, linens and serving pieces a week in advance. Polish the silver, wipe the dishes, iron the linens and make sure you have everything you need. When you discover you don’t have a serving piece, or a place setting on Thanksgiving Day, there is little to nothing you can do about it.

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Taking the time to plan ahead will be one of the many things to be thankful for, come Thanksgiving Day.

photo: Glasshouse Images


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