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Countdown to Thanksgiving Dinner

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Countdown to Thanksgiving Dinner

I’ve included the recipe below because we (I) need it.
Also, I delegated the responsibility of the green bean casserole to Stephanie.
She accepted the challenge and did a great job!
If you have family/friends who are willing to help, let them help.
That is my #1 Thanksgiving dinner prep tip.
On

Monday

I finalized My Menu:
Turkey, Dressing, Mashed Potatoes, Gravy, Brussels Sprouts [wrapped in bacon], Classic Green Bean Casserole, Sweet Potato Casserole (Pioneer Woman), Cranberry Relish, Marshmallow/Fruit Salad, English Pea salad (Paula Deen), Pecan Pie Bars, pumpkin pie [or something similar].
This is not a big deal because I have the same menu every year, which seems to make things easier for me.
No complaints yet.

Tuesday and Wednesday

It was the usual:

I went to work, and completed assignments for my class.  It’s important to get that classwork out of the way!

Thursday

November 15th is

Cleaning out your refrigerator is VERY important as you will have No where to place anything if you do not.

 

On

Friday

I stopped by the store for a few items and after work, I made my Pecan Pie Bars.

These are addictive, everyone loves them, and I cannot stop posting about them.

You can make them too!

Everyone will love you for this.

 

 

Saturday

I peeled potatoes.

Five pounds of Russet potatoes that would go into the refrigerator, covered in cold water and a paper towel, until I placed them into my crock pot the following day to make Slow Cooker Mashed Potatoes.

They were perfect!

 

 

On the

Sunday before Thanksgiving

I began working as soon as I awoke… and didn’t sit down until dinner at 6PM.

My fitbit logged 22,451 steps for the day from moving around in the house!

Dinner was DELICIOUS!

I would have taken more photos, but I had my hands full!

 

 

Thank you for taking time out of your day to stop by my blog.

 

 

Martha Stewart's Pate Brisee

Yield

Ingredients

Directions

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

 

 

 

 

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