Good morning everyone, and Happy Saturday once again. So, for those of you doing the cooking Thursday, have you gotten your shopping done yet? No?! Well, you better get dressed and head down to the store ASAP! The shelf clearers are out in full force, taking every last can of cranberry sauce for their 2012 survivalist stockpiles or whatever. Trust me on this – I’ve been doing dinners large and small since I was a kid, with and without any help at all, and I have knocked this holiday down to a science just so I personally am not stressed out on the big day. And because I know many of you are young families who may be doing this for the first time, allow me to post a few of my tips, some of which are veganized:

Oh my yes! Decorating day!
Think like a caterer planning for a banquet: Clean out the fridge and freezer well, chucking anything “forgotten” to make room where you can. Do your shopping, alone, with a detailed list and coupons in hand, only buying Thanksgiving food. (My trip Thursday saved us at least a good $75, and that included beer!) Plan every step, from the cooking, to the cleaning, to the decorating, to the guest list, and see where you can do prep work ahead of time. I do my Yule decorating now, again to save time, as well as to add magick to our home. My star wreath on the door is the first signal our guests have they’re in for a real treat!
Buy your fresh items (veggies, dairy, eggs, etc.) only a few days ahead at a fruit market for extra savings, which will also save space in your fridge and of course will help avoid wilting. A couple days ahead, you can cut up your carrot and celery sticks, then submerge them in water stored in the fridge. That will keep them crisp and cut down on your Thanksgiving morning work. And when you’re cooking that morning, do the bulk of it in your jammies (so you’re comfortable) but with your hair tied back. No one wants to find a loose strand mixed in with the stuffing! Ewwww!
Brine, grease up and rub your bird: (This, of course, if for those of us who have plans serving turkey.) After completely thawing the frozen bird, remove the gizzard bag before stuffing it (so many forget to do this!) and then brine it the night before. Besides using a cooking bag, this also creates a moist turkey. Grease him up with olive oil (I say him, as they’re usually Toms) and rub him with some sage, lavender and a couple drops of primrose essential oil. 65% of Thanksgiving dinners result in arguments, so you want to add some love and magick to your food! Then, feed it into the lightly floured cooking bag (Read on for that).
Use a cooking bag: My dad taught me this, and I will readily admit he was right; no basting required, freeing me up to do my million other things. However, if you want a golden brown, crispy skin and avoid a mushy, gelatinous mess on the bottom, take the instructions that come with the bag a few steps beyond. You need to place the bird on a rack a good inch above the bottom of the pan (a $1 aluminum one will work just fine) and add a couple pin pricks to the bottom of the bag. This way, you will drain just enough of the fat away from the bird while making it accessible for collecting your gravy starter if you like. Wash dishes every chance you get so you won’t have a mess to deal with later. It will keep you in motion, and it will save you from running out of bowls and such you will need to serve with later. (I love my oven/microwave-safe glass bowls, because they’re multi-purpose, have never chipped or shattered even when dropped, come with lids for storage and pretty enough for serving. If you don’t have these, put these on your gift list!)
A half hour before it’s time to come out of the oven, cut off the top of the bag and oil it up again so you get your crispy skin. (The way the bag works is via convection and steaming, so you definitely want to do that.) And too, if you’re using an aluminum pan, put it on a cookie sheet so you can get it out of the oven without spilling grease all over the floor. (Yes, I did that one year, all looking like Jack Tripper sliding around and whatnot.) When it’s done, leave it sit on top of the stove a good half hour before transferring to your serving tray, removing the stuffing beforehand. No bacteria, please! (Refill the cavity with sprigs of fresh herbs if you wish.) Then, toss in your rolls and casserole while making your gravy. Easy peasy, and everything comes out at the same time!
Make the stuffing from scratch ahead of time: However, if you’re using sausage or eggs, hold off on adding those ingredients until right before. You don’t want to introduce food poisoning to your dinner! I have a recipe you can use, which is vegan and can be done the night before, in case you’re making dressing instead of stuffing. (Alton Brown isn’t all that keen on stuffing the bird.) The recipe is here. If you are adding roasted chestnuts, score them well before roasting. One year, I had a dangerous, messy series of explosions in the kitchen that sounded like gunfire and shot shrapnel everywhere, with resulting creamy goodness in my hair. (Go ahead, laugh at the sexual connotation. I did!)
Set the table the night before: The last thing you want to deal with while dripping in sweat is trying to remember where the forks go. This isn’t a problem for me, as we serve buffet style and eat on the couch in front of the TV, but we still rearrange furniture and whatnot. This is also why I do my Yule decorations this weekend; I want things all nice and pretty for when our guests arrive, and I want to enjoy my dinner, too! If you want a centerpiece, theme and frame it around the bird itself, perhaps with scented tea candles. It will save that precious real estate on your table for actual food and make the entree that much more delicious. (Remember, we taste more with our eyes and noses than our tongues!)
If you have been putting off on buying new dishes, they’re on sale now. We got a beautiful service for four yesterday for only $40, though there were classic, simple designs available for $25 at the discount Big Box store (the one with the “!” in the logo). Of course, if you’re having a lot of folks over, you’ll need more dishes. You can always go the paper plate route, but if you can afford it and have the time, a better idea is to stalk thrift stores for large service sets. Just be sure to check each piece for chips, and don’t be afraid to mix and match – just like you do with your wardrobe. I got a silverware set for twelve that way for about $10 – real silver, too!
Don’t bake a pie: What?! Oh no I didn’t! I’m not big on baking (I hate measuring cups and whatnot), so I buy the pie. You can ask a guest to bake one (in lieu of a bottle of wine?), or you can make or order it ahead of time. You see, skipping this one big step frees up my time with the thousand other things I have going on, and I think the bakery department at the supermarket does a good job and sells them for only a couple bucks. So many new cooks fret over the pie, and it’s been my experience over the years the pie becomes a sweet afterthought that gets woofed down instead of savored. Why? Because people are already in the shoveling-it-down mode and in a semi-coma, zombified state. I know, *sigh* – just tellin’ it like it is.
Take time for yourself by planning ahead: I’m not Wonder Woman, so I plan, plan and plan s’more. I prefer to keep people out of my kitchen as much as possible, but I do delegate a few responsibilities. After I cut off the top of the bag and throw the bird back in for its crispiness, I jump in the shower, do my hair and makeup, with my clothes already laid out. I have the guys stir for me at that point, as well as keep our guests amused. You can do this even earlier if you like, before guests arrive; you know your routine better than I do.
Don’t drink too much: Remember what I said about that 65%? Part of it is due to alcohol loosening tongues (the rest is due to actually being with family folks may otherwise avoid). If you don’t have too much liquor out, too much won’t be consumed – simple math there. (It’s kind of the same way I avoid putting on more pounds by not buying junk food to begin with.) And crazy Uncle Bob? He doesn’t need any help swinging into another bender. He can drink the cheap stuff while your good stuff is hiding – not that he would notice anyway.
Apply special consideration for your furry children: Our cat is downright MEAN to guests to where we have a warning sign outside our front door. No really, he’s extremely territorial and nothing is going to change that (not even the operation he had some years back). Let your guests know ahead of time you have animal companions, because some people have extreme allergies. (I’m allergic to cats even at the cleanest of homes believe it or not, except ours, as I have developed a tolerance to his dander.) Whenever we have guests coming over, we set up his food, toys and litter box in a bedroom for the day and check in on him from time to time. If you have dogs that jump on people, at least have someone hold them back when answering the door and allow gentle introductions; claws and delicate clothing don’t mix. And yes, part of your home prep should include defurring the couches or covering them with throws.
So that’s my list of tips and tricks for making your Thanksgiving a good one; I hope it helps! Now as far as news-type stuff goes, I wanted to point out Circle Sanctuary is now collecting for their annual drive, Operation: Circle Care. For five years now, Circle has been sending out care packages for our Warriors so they may practice their faith more fully. If you don’t have any items to send, please consider dropping a donation to help with the mail. Their goal is to reach everyone who asks, which I’m sure you can imagine is a monumental goal. And don’t forget to tune in every Tuesday for Pagan Warrior Radio! (If you miss it live, you can always check out the archives.)
I also wanted to take time out to link to a wonderful article series submitted by my good friend and PNC contributor Cara Schulz. Reading articles like this inspires hope that the military world is indeed becoming much more tolerant and open to new and different ways of thinking and believing. I know when Ryan was down at “The John Wayne School for Boys” (as I’ve heard it dubbed), I didn’t get a tolerant vibe at all, which, as you may have read, had me go into Secret Squirrel mode when conversing with the other moms and personnel online. So after reading Cara’s wonderful articles and talking to her about her son’s experience over the past year, it has me thinking Ryan’s second time around will be a much better go at it.
And last but certainly not least, our campaign, Clip for the Troops, is growing by the day! I have a TON of coupons to go through on my desk, which I need to do before any decorating occurs (much to the dismay of our cat, who is so looking forward to destroying our ornaments [see above]). We also have a ton of laundry we’re busting on now, before I can even get on the coupons. So needless to say, I have already reserved this weekend to nothing but couponing, decorating and prepping. In other words, I am not available this weekend for chatting or surfing around. Sorry! But, I did want to remind everyone those food coupons are out there, especially online, even if tomorrow’s paper will only have one measly insert due to the upcoming holiday.
So as always, send your unwanted manufacturer coupons my way, and I’ll get them out to the military families overseas who could really use them. Mail them to:
PNC Military
Attn: Lori Dake
PO Box 306
Chicago, IL 60690-0306
United States
And if you can, toss in a buck or something to help with the postage; I’d really appreciate it!
Thanks again for all your help. And if you know of another Pagan military campaign or charity, feel free to let me know. I’d love to help get the word out!
Take care and have a wonderful Thanksgiving!
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