1. Grocery Shopping
Make out your menu first, then write your shopping list and post it on the refrigerator door with a felt-tipped pen nearby in case you think of an item that you forgot while making your original list. (If I don't write them down immediately, I end up forgetting them and having to make an unwanted run back to the market.) If you do forget a few items, it's always easier and less stressful to stand in the express lane and not have to deal with grumpy people who are agitated because they couldn't find parking and have been waiting in a long line just to check out! Not pretty.
Here's my shopping list.
Tuesday before Thanksgiving, pick up your fresh organic turkey and all your other grocery items that you need for your meal early—I mean, when-the-market-opens early. If you go later that afternoon or on Wednesday, it will be a nightmare trying to find parking and getting in and out of the market.
Here's my Thanksgiving dinner checklist.
2. Bake Ahead and Freeze What You Can
I always bake the week before and freeze the desserts.
Wrap the cake tightly in plastic wrap and store in the freezer without the frosting. Make the frosting and store in an airtight container in the refrigerator for up to a week. The day before or morning of your meal, take the cake out of the freezer to begin defrosting and frost the cake while it's still cold.
I freeze cookie dough and use my recycled plastic egg cartons to store them in. The night before I need them, I take them out and bake them right from the freezer. It's best to bake them at a low temperature of 325 degrees—that way the cookies will bake and brown beautifully without burning the bottoms!
Cristina's advice on pies and picky eaters