Making the Thanksgiving List and Checking It Twice (1 Week Away) by Heather Ramsdell in Holidays, November 17th, 2011
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After some serious editing and input from the diners, you’ve finally narrowed down the big menu and you’re ready to spring into action. Yes, it’s still too early to start roasting the turkey, but one week out is the perfect opportunity to stock up on the non-perishables you can safely shop for ahead of time — and forget about until Thanksgiving morning. The less last-minute scrambles to the supermarket the day of, the better.
• Cross-check: Now that you’ve been dreaming up recipes all week, it’s time to take inventory of your pantry and write up a master shopping list. Plan out what you can buy ahead (potatoes, onions, garlic, salt), what you can’t (fresh fruits and vegetables) and exactly when you’re planning on making each dish (and who’s going to make them).
• Semi-homemade: If you’re anxious to get to the grocery store, now is the time to pick up the extras that you won’t be making from scratch. Snatch up the frozen pie crusts and canned cranberry sauce before the stores sell out.
• Replenish your staples: If you’re going for homemade pies this year, make sure you’re all stocked up on sugar, flour and butter. You can also pick up fresh or pre-cubed bread for your stuffing.
• Red or white — or both: Now that you know what you’re making and how many guests you’ll be having, you can buy the wine ahead of time and cross it off your list. Consider rewarding yourself with a glass for all of your do-ahead savvy planning. Here are 10 Ways to Be the Wine Hero of Thanksgiving.