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I come from a family of cooks. Every year, I look forward to the taste of my aunt's cornbread dressing and my mom's sweet potato casserole at Thanksgiving dinner. I like to take on the desserts -- cakes, trifles and pies for about 50 people. On many occasions, I have hosted and organized the event, too.
When there's this much oven time, counter space and refrigerator room involved, I resort to list making. Below is a list of holiday tasks. Use it to develop your own timeline for this year's Thanksgiving feast. May it be one of your easiest and most delicious ones ever!
EARLY NOVEMBER
• I always make my sweet potato and vegetable casseroles about this far in advance. They store well in the freezer. Just make sure to wrap them up well.
• Make a grocery list.
• Purchase all your nonperishable staples. Last-minute groceries should include only foods that spoil quickly.
• Decide on your guest list. Now's even a good time to make your seating arrangements.
• Sort through your serving dishes. Label the dishes, matching recipe to platter.
• Bar cookies freeze well. Make them in advance and store them in the freezer. Same for layer cakes. Don't assemble the cake until you are ready to defrost and serve it, though.
• This week at the grocery, pick up all those extra canned or bottled drinks for your company.