FOUR WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Make your guest list.
¥ Make your menu.
¥ Order your turkey--especially if you want a fresh one. (Plan on 1 1/4 pounds per person.)
¥ Measure your oven to make sure your turkey will fit.
¥ Invite your guests. (Before you get on the phone, have a list of guests and a list of dishes. Then, if someone offers to bring a dish, accept the offer. And if they don't offer, ask them.)
THREE WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Check your equipment: - Table (one large enough for all your guests) - Chairs for all of your guests
¥ Dishware: - Dinner plates - Dessert plates - Coffee cups and saucers
¥ Silverware: - Polished forks, knives and spoons
¥ Glassware: - Water glasses - Clean wine glasses
¥ Linens: - Clean napkins - Tablecloth (large enough to fit your table)
¥ Cooking and serving items: - Roasting pan: Is it the right size for your turkey? Will it fit into your oven? (Don't laugh: It's easier to buy the right pan today than it will be on Thanksgiving morning.) - Big-enough bowls, pots and serving platters - Trivets - Bread basket - Sauceboat - Gravy pitcher - Well-sharpened knives - Coffeepot--Can yours make both regular and decaf for a crowd? Maybe you should get a thermos. - Sugar bowl - Cream pitcher
SUGGESTION: If you can afford it, having someone to do the dishes will make an immense difference in your enjoyment of the meal.
TWO WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Make a seating chart.
¥ Work on your shopping lists--don't forget tonic, seltzer and apple cider for the kids.
¥ Begin cooking--relish will keep in the fridge for a week; gravy freezes well.)
¥ Select a wine--Caterers recommend providing a half bottle for each guest--not counting children, of course.
ONE WEEK OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Tidy up the house.
¥ Put clean towels in the bathroom.
¥ Make a final shopping list--Remember ice, cream for the coffee and nuts for nibbling in the living room.
THANKSGIVING WEEK - MONDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Defrost your turkey (if it's frozen).
¥ Remember that you have to allow 24 hours for every 5 pounds if you're going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days, so get started on Monday.
SUGGESTION: If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally. (It will still take 7 1/2 hours for that 15-pounder, so do it after work on Wednesday, then refrigerate it.)
THANKSGIVING WEEK - TUESDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Do your final food shopping.
¥ Make a cooking schedule for Thanksgiving Day.
¥ If guests are invited for 5 P.M., count backward from a 6 P.M. dinner, writing down the time everything goes into the oven or the microwave. Don't forget the dishes that will have to be reheated.
THANKSGIVING WEEK - WEDNESDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Set the table.
¥ Clear out the coat closet for guest coats.
¥ Clean the guest bathroom. If possible, make it off-limits to the family.
¥ Take the gravy out of the freezer and put it in the refrigerator so it can defrost.
THANKSGIVING DAY:
Have a great Thanksgiving!
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Make your guest list.
¥ Make your menu.
¥ Order your turkey--especially if you want a fresh one. (Plan on 1 1/4 pounds per person.)
¥ Measure your oven to make sure your turkey will fit.
¥ Invite your guests. (Before you get on the phone, have a list of guests and a list of dishes. Then, if someone offers to bring a dish, accept the offer. And if they don't offer, ask them.)
THREE WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Check your equipment: - Table (one large enough for all your guests) - Chairs for all of your guests
¥ Dishware: - Dinner plates - Dessert plates - Coffee cups and saucers
¥ Silverware: - Polished forks, knives and spoons
¥ Glassware: - Water glasses - Clean wine glasses
¥ Linens: - Clean napkins - Tablecloth (large enough to fit your table)
¥ Cooking and serving items: - Roasting pan: Is it the right size for your turkey? Will it fit into your oven? (Don't laugh: It's easier to buy the right pan today than it will be on Thanksgiving morning.) - Big-enough bowls, pots and serving platters - Trivets - Bread basket - Sauceboat - Gravy pitcher - Well-sharpened knives - Coffeepot--Can yours make both regular and decaf for a crowd? Maybe you should get a thermos. - Sugar bowl - Cream pitcher
SUGGESTION: If you can afford it, having someone to do the dishes will make an immense difference in your enjoyment of the meal.
TWO WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Make a seating chart.
¥ Work on your shopping lists--don't forget tonic, seltzer and apple cider for the kids.
¥ Begin cooking--relish will keep in the fridge for a week; gravy freezes well.)
¥ Select a wine--Caterers recommend providing a half bottle for each guest--not counting children, of course.
ONE WEEK OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Tidy up the house.
¥ Put clean towels in the bathroom.
¥ Make a final shopping list--Remember ice, cream for the coffee and nuts for nibbling in the living room.
THANKSGIVING WEEK - MONDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Defrost your turkey (if it's frozen).
¥ Remember that you have to allow 24 hours for every 5 pounds if you're going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days, so get started on Monday.
SUGGESTION: If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally. (It will still take 7 1/2 hours for that 15-pounder, so do it after work on Wednesday, then refrigerate it.)
THANKSGIVING WEEK - TUESDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Do your final food shopping.
¥ Make a cooking schedule for Thanksgiving Day.
¥ If guests are invited for 5 P.M., count backward from a 6 P.M. dinner, writing down the time everything goes into the oven or the microwave. Don't forget the dishes that will have to be reheated.
THANKSGIVING WEEK - WEDNESDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥ Set the table.
¥ Clear out the coat closet for guest coats.
¥ Clean the guest bathroom. If possible, make it off-limits to the family.
¥ Take the gravy out of the freezer and put it in the refrigerator so it can defrost.
THANKSGIVING DAY:
Have a great Thanksgiving!
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