Top Thanksgiving Time Savers
by Cindi Sutter, Founder & Editor Spirited Table®
Happiest of Thanksgiving tables to you from our
Spirited Table team!
Today I tried to narrow down what can possibly still be absorbed with everything whirling around you.
The first thing I thought would help, are a few flower tips. Just remember, a critical piece of creating a flower arrangement, is knowing that neither you or I will use everything in the suggested designs below. Survey what you have on hand, or in your yard, take a peek at the flower arrangements and step-by-step instructions, then choose 3 or 4 of the methods/flowers/applications to apply to your flower arrangement.
AND THEN YOU’RE DONE!
The first tip for saving time at Thanksgiving is creating, or at least getting started on, your flower arrangement today or as soon as you can! Reba Berge and Ardith Beveridge set you up for success with some simple designs. For those few of you who want something a bit more lavish, you’ll find a few of those sprinkled in below as well.
For more flower arranging tips see Thanksgiving Pumpkin Bouquet + Seasonal Floral Tips + Autumn Connections + The Thrill Of It All + Amber Waves of Grain + Floral Design Recipe(that’s yellow and orange below)! + just click on the photos below as they’re linked to each of their Floral Design Recipes!
Secondly, Mike Moore’s Tips keep you from wasting the precious minutes you have between now and Thanksgiving. “I know these time-saving tips from Mike Moore really work, because I’ve used them before!” - Cindi Sutter
“When it comes to Thanksgiving, I look for a corner to cut whenever possible. And yes, it is possible to cut corners without cutting taste”. - Mike Moore
Shop at night when others are not.
Start set up and cooking by 6:00 AM.
Turn on your favorite music, parade or cooking show on to keep you moving. I use the parade as a tool to know where I should be, timing-wise.
Sharpen your carving knife before you start cooking.
Write down your game plan from sides to leftovers.
Get your serving items in place two days prior.
Roasted roots rule when it comes to easy and tasty sides. Peel and prep carrots, sweet potatoes, squash, fennel, parsnips, and roast with olive oil, kosher salt and pepper.
Chill the wine and beer outside early in the AM so you have more room in the refrigerator. (this is obviously easier in certain climates)
If you want to have stock for soup later, keep a pot on the stove all day and dump as you go! This way you will not have to do it later and create another mess.
After dinner, use the leftovers right away and make Turkey Pot Pies for freezing. Frozen pie shells filled with 3 tablespoons of butter, sprinkle with flour, a dash of salt and whatever moves you. Freeze, forget until January! You will love them on a cold night and you will have more room in your refrigerator.
Walk away from the kitchen and relax!