I can proudly say I have cookie dough for about 17 dozen cookies in my freezer and 7 pints of cranberry chutney made for the holidays. Pfew…I’m glad that is accomplished. It took a bit of ‘push’, but I got it all done over the weekend. Later this week I’ll make the smashed potatoes featured in this column. They’ll be sealed and placed in the refrigerator until Thanksgiving Day. With the cranberries done and part of the dessert I’m well on my way to a stress-free holiday dinner.
What didn’t get done was the start of my decorating, so Monday evening after I get home from work, look out! I leave a few things to do after Thanksgiving, but the tree has to be up, though it’s not lit until the Friday following Thanksgiving.
Now I have to get my husband, Ervin, enthused about putting up outdoor décor. It can be simple, I just want to get a few lights up with my additional outdoor regalia.
Last week I talked about the importance of getting everything ready for the holidays in order to enjoy the big day. I’m doing a dinner party for some folks the Sunday before Thanksgiving, so I’ve really got to be ready this year. List, lists and more lists.
The homemade noodles haven’t gotten made, hopefully that will fall into place before the week wraps up too. We’re having a smoked turkey this year so I need to start thawing at the close of this week. Since I’m using a smoked turkey we’re going to need plenty of fresh stock for gravy, noodles and dressing. Add that to the ‘do’ list.
As many have heard me say through the years, Thanksgiving is my favorite holiday. I love cooking for everyone and sitting around visiting or playing cards & board games. Even though most of the time football takes the lead. It’s also a time to reflect on the many blessings we have in our lives. The things we take for granted each day, running water, heat, electricity, our jobs, health and each other. God Bless each and every one on this day of thanks. Simply yours, The Covered Dish. www.thecovereddish.com
Refrigerator Smashed Potatoes
5 pounds white/Yukon potatoes
8 ounces sour cream
8 ounces softened cream cheese
Lawry’s Seasoning Salt
Butter
Peel potatoes, if desired; cook until tender, drain well and mash. Add sour cream and cream cheese. Add seasoning salt to taste. Place in a 9 x 13 baking dish, dot with butter and bake at 350 degrees until heated throughout. These will hold uncooked for 1-2 weeks in the refrigerator.
