Food for Thought
Notes to self: Be ready for next holiday

By Wanda A. Adams
Advertiser Food Editor

Thanksgiving came early and so crept up on me this year, as it did many others, judging by the mob in the grocery store on Wednesday.

Here's what I wish I'd done, and plan to do as Christmas approaches. Some readers might find my to-do list helpful:

• In the weeks before Christmas: Poach a chicken for dinner and freeze the poaching broth. Roast a chicken another night and refrigerate the drippings. This was one thing I had done, just by coincidence, and I found the extra fixings very helpful in creating a flavorful gravy. Also, try to use up whatever's in the refrigerator to make room for holiday meal fixings.

• Five days before the big day: Haul out recipes. Make shopping list. Think the whole meal through: What will people drink? Will you need paper goods? Will you need ice? (If so, dele-gate someone to go pick it up that day.) Don't forget heavy-duty aluminum foil; you will need it for something.

If you're having turkey, find the implements (instant-read thermo-meter, cotton twine and giant sewing needle, roasting rack and pan).

Go through the cupboard and make sure you're not buying something you already have.

Check table linen and wash or iron it if needed.

• Four days before: Go shopping. Take the list and adhere to it. (You may have to return once to get something that can't hold for four days, such pies or a roast, but get the major shopping out of the way.) Begin defrosting the turkey in the refrigerator.

• Two days before: Clean the house. Make a time line: What time does the turkey or roast need to go in the oven? How will you manage the side dishes (will they go in when the roast is resting, or will they fit alongside, or can you use the microwave?). Can anything be made ahead?

• The day before: Do all the cooking you can. Chop vegetables and toast bread for stuffing. Make cranberry sauce or other condiments. Bake pies or cakes.

Pull out the serving dishes and serving spoons; use a Post-It note to label the serving dishes. (I know this seems awfully Martha Stewart, but think of those chaotic last moments when you're trying — all at once — to make gravy, carve the turkey, pull the creamed green beans out of the oven and keep Uncle out of the ambrosia salad.) Set the table if you don't need to use it before the big dinner. Buy and arrange flowers if you're having them.

Finally, get a good night's sleep.