When we decided to have Thanksgiving at our house, John Ralph told me I needed to factor in "crying time" to my schedule because he knew I would get overwhelmed. How's that for support? Anywho, I knew that with the proper preparation and organization, I would be able to pull everything off without a hitch.
I already have the cherry salad made (one with and one without nuts, to be exact), pie crust chilling in the fridge, and cheese shredded and ready for the macaroni and cheese. And the kitchen is clean again. AND this was all done before 9:00 this morning.
Side note, has anyone ever tried to make pie crust without using a food processor? I wouldn't recommend it. While we have a really nice food processor, I'm afraid to use any of our larger appliances here because of the voltage difference. So I decided to use our European hand mixer and blender. It was comical. I had flour and butter all over the place.
Also, my macaroni and cheese recipe calls for Velveeta. I know, I know. Velveeta. It's borderline blasphemy, but it's just a tiny little bit, and it's just to make it creamier, and the end product looks soooooo gooooood. Here's the catch though. The recipe said to shred the Velveeta. That is hard. It's like shredding room temperature butter.
Our dining room table currently looks like this. I have all of the containers, serving bowls, and dishes ready. I also have all of the dry ingredients in the containers, waiting to be turned into a delishious meal. Is anyone else this anal? No? Well, at least I'm admiting to it.
Here is where I did a little backwards planning to make sure I'll have everying ready right on time. It's all about being proactive, not reactive.
According to my schedule, I'm going to need to be up, have breakfast in me, and ready to cook by 9:00. That way, I'm not rushed and I know I have plenty of time to get everything made and the table set. I also added some cushion time, just in case.
I don't see any reason for "crying time".
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