The Thanksgiving Meal! It comes but once a year, and next to Christmas it is the biggest family gathering time we have. So, in light of this, let's take a look a how we can efficiently and expertly manage such a momentous occasion.
This is by no means an exhaustive list. Think of it as a friendly planning session. :)
First Things First- Considerations
1. The guests: How many guests?
Who are they?
Are there any food allergies we need to know about?
Are there specific food requests (Please make sweet potatoes with marshmallow! I love them!) and/or food rejections (Please do not make sweet potatoes with marshmallow! I'll throw up!) we need to be attentive to?
2. Plates, bowls, forks, spoons, knives, cups, glasses, napkins, etc....
Will we be using fine china?
Will we be using paper plates?
What about flatware? Should we use plastic disposable or metal?
Do we have enough paper napkins, or will we use linen napkins?
Will we use table linens or place mats? Or both?
3. Drinks!
Shall we serve water or perhaps a cranberry juice cocktail with the meal?
What about coffee? During the meal, or after the meal with dessert?
Pop? (soda)
Wine?
An assortment of juices, like apple, orange, cranberry, etc...?
4. Timing
What time will dinner be served?
How long will I need to make the turkey, since that is the center of attention? 4 hours, 5 hours?
How long will I need to make the sides, and how many sides will we offer?
Can I make some of the dishes the night before and reserve them, heating them up on Thanksgiving?
How much refrigerator space will I need pre- and post-meal?
I want to time it all perfectly and make sure I have all the space available I need.
5. The Food Itself
Will there be appetizers/drinks placed out for the pre-meal munch fest? (chips, pretzels, shrimp, dips, veggies....what about paper plates and paper cups?)
Will people be bringing other dishes to offer?
Will Aunt Betty be bringing her amazing green bean casserole?
Will these other dishes need oven time to re-heat?
Will you stage the sides on a separate table and leave the main dining table for the main dishes?
What about dessert?
Will I send home leftovers with others?
Do I have enough disposable and BPA-free food containers?
Do I have enough containers to accommodate all my leftovers and the refrigerator space needed?
6. The Clean-Up
Is the dishwasher empty and ready to receive new dishes?
Will we stage the used dishes on a counter top, and then serve dessert, or will there be time in-between?
Are there enough trash bags/garbage cans available?
Will I delegate tasks to make the clean-up smoother, or will I be happy with chaos?
I know, I know...it sounds overwhelming. But you probably already think of such things without even realizing it. This is just my way of putting the Thanksgiving Meal into a workable and manageable list, double-checking it often and adding/subtracting as warranted. It never hurts to be detailed. :)
