This is also the time to think about how many of the recipes on your menu will require the same ingredients. If, for example,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Think about which ingredients could be prepped, perhaps the night before too. Carrots, celery, and onion, for example, can be chopped within twenty four hours of the meal, and stored, pre-measured, in zip-lock plastic bags in the refrigerator. This step alone could save up to a half hour on Thanksgiving Day. Try to think of other ingredients that could be prepped early as well.

Another activity that should be part of your to-do list before Thanksgiving is checking to see that your oven is properly calibrated. If you don't already own one, get an inexpensive oven thermometer and test to see that the temperature that you set on your thermostat is indeed the same one recorded on your thermometer.

In addition, it would be wise--again, if you don't already have one--to get an instant read meat thermometer. Knowing that you've cooked your turkey to an internal temperature of 165 F. will give you a great deal of confidence, and allow you to focus on the myriad last-minute details of getting the meal on the dining room table.

One last thought about prep work that will help the entire Thanksgiving experience flow more smoothly: give yourself a break when you've finished chopping vegetables, measuring ingredients, and generally assuring yourself that you have the situation in hand. Relax; perhaps have a cup of coffee before you begin the actual cooking. This break serves two purposes: it gives you a chance to reflect on your work so far, and to reassure yourself that you are indeed prepared for the next step. And it helps you to mentally shift gears and move from the role of prep cook to the role of chef.

Of course, at some time before Thanksgiving, you'll need to shop for ingredients. I've not spoken about shopping, because I feel that there are too many variables to be able to talk about it in full generality. Issues like your menu, proximity to a mega store or a specialized deli perhaps, your work schedule, etc. make it difficult to talk about in universal terms. Suffice it to say that if you've set a menu and created a schedule, they will tell you what you need, and when.

So now that you have your menu, done your shopping and prep work, what to do on Thanksgiving morning? First: trust no one. People are rarely more giving of themselves than at Thanksgiving, so offers of assistance in the kitchen may be profuse and generous. Be wary. You may delegate a close friend or relative to keep an eye on the creamed spinach, but don't be surprised if the Macy's parade, or the NFL game draws your well-meaning helper away from the stove before the spinach is done.

It's okay. You've factored that into your schedule, and you can pick up the slack. When I say that you shouldn't trust anyone, I mean that--as I've written elsewhere--90% of cooking is being there. And Thanksgiving is a tough time to be standing at the stove for anyone, not least of all, one of your guests.

Finally, at times like Thanksgiving, I'm reminded of a piece of advice I once got from a doctor friend: In case of an emergency, the first thing to do is take your own pulse. This is to say that things may not go entirely as planned. But don't panic. Trustworthy or not, you will have help available. An emergency in the kitchen is guaranteed to draw the most hardened NFL fan away from the game to lend a hand. Just stick to your schedule, as best you can, and everything will be fine.

Take the time to plan your Thanksgiving meal thoroughly, and well ahead of time, and you'll reap huge rewards at the dinner table in the form of compliments, possibly applause, and happy, thankful diners. And as you dry the last of the pots and pans that served so well in preparing your feast, you can enjoy the satisfaction that comes from a job well done, and the knowledge that next year, it will be someone else's turn.

About Author:

Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com For comments or questions, e-mail at info@skiplombardi.com.

mailto:skip@skiplombardi.com

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