We had our friends, Honey and the Boyfriend, over for a practice Thanksgiving dinner. I am cooking dinner on actual Thanksgiving for Shane's family in Florida, and I wanted to do a dry run. This is the result. Our DC kitchen is tiny, but we got her done! I learned the hardest thing about this is coordinating it so everything is ready at the same time. How do you do it?
Honey took this shot of Shane and I at Practice Thanksgiving.
6 comments:
Timing - AND prepare as much as possible before starting to cook.
But I agree that it is one of the more difficult things.
I love the winter months because our Rayburn stove is lit so we have a large oven and a smaller, warming oven - PLUS quite a lot of warm top of stove space for parking pans or dishes of sauces or stuff in sauces - maybe just covered with reflective tin foil (shiny side down).
But we also have a microwave cum electric oven cum grill - so you can have another warm cupboard OR 'flash' stuff in the microwave. If all else fails give them salad and bread to tide them over!
You need to do as much pre-prep as possible and actually write a plan as to how it is all going to work and be timed!
Did I send you that picture? I don't remember doing that.
We had a wonderful time. The food was delicious! Thank you!
Based on the number of wine glasses, I would say a good time was had by all.
I agree that the advance prep is key, as well as making sure you know the cooking times of everything and work backwards from dinner time.
Oh, that scene is eerily familiar. I discover some interesting new mess that someone's made.
wish someone would practice cooking Thanksgiving for me !!!
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