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11/19/18 6:40 P

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Almost completely done except last minute tasks.

Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
11/19/18 5:45 A

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Cathe your welcome emoticon

Smile, Sparkle & Shine.....FLYbaby (Baby Steps) team leader


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CIROHIO's Photo CIROHIO Posts: 7,380
11/18/18 1:38 P

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emoticon ideas emoticon

Cathe...Oak Harbor,Ohio

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


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11/4/18 5:07 P

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Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
11/4/18 11:32 A

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Thanksgiving Timeline



Whether this is your first Thanksgiving as a host or you’ve done it for 25 years take a look at this stress-free timeline to see if this will help make the day even more enjoyable.

Two Weeks to Ten Days Ahead:
Order your turkey if you’re doing a fresh one. How much turkey will you need? About 1 pound per adult and a half pound per child so if you are having 10 adults and 10 children, you will need at least a 15 pound turkey. That will give you what you need, but no leftovers.

Firm up your guest list. Call and confirm as necessary.

If you are using the Thanksgiving Menu I posted, the shopping list is done for you. Go through it, double check what you already have and head for the market. Yes, buy everything now, except the green beans, celery and parsley (and obviously, the fresh turkey if you ordered one). The only other exception would be the dinner rolls if you’re getting them from a bakery fresh. When you buy the cranberries, put them right into the freezer, in the bag they came in or wait and buy them when you get the green beans.When you go shopping, make it easy on yourself....go shopping during off hours and when you are not hungry.

Plan the table...are you using linens? Do they need pressing? Press them now and hang them or fold them for later. Nothing is worse than starching a tablecloth an hour before your guests are due to arrive. What about the centerpiece and other decorations?

Double check your serving pieces and serving utensils against your menu. Do you have all the serving pieces you need, etc.? Make arrangements now to get or borrow what you need.



One Week Ahead:
If you have shopped already make a quick double check of your list and menu to make sure everything is ready for you to use. Clean out your refrigerator.




Three Days Ahead:
Pull all the pieces you are going to use for serving. It is helpful to write what is going to go in what and write it on a 3 x 5 card and toss the card in the serving piece....then, you can stack your bowls, platters and other serving pieces together in one area with the cards already in them. Inevitably, on the big day, you will have all kinds of volunteers in the kitchen just before the time you’re ready to serve.....having those cards in place at that time will truly save your sanity while you’re trying to finish up the gravy and get the turkey carved and you can keep the discussion about what goes in where to a minimum because the guesswork is done.To keep your serving pieces dust free, cover with a clean sheet folded in half.

Purchase any last minute/fresh items like the ones mentioned above.
Don’t forget– thaw your frozen bird starting today!



Two Days Before:
Make your desserts. If you are using the menu I posted make the Pumpkin Cheesecake. When it has completely cooled, cover in plastic wrap and place in the fridge.
Make Orange Cranberry Sauce. Completely cool before refrigerating.



The Day Before:
If you ordered a fresh turkey, today’s the day to pick it up.
Chop everything and individually bag it up in zipper-topped, plastic bags: onions and celery for the dressing, veggies for side dishes, etc. Refrigerate after prepping. Don’t do the potatoes or sweet potatoes though: they’ll discolor.

Set the table and cover it with a sheet to keep the dust out.

Go over your plan for Turkey Day and write it down....double check everything...your serving pieces, your menu, your guest list... determine the time the turkey should go in the oven based on when you want dinner served ...don’t forget to include rest time for the turkey. On the list write the time these things need to be accomplished.... having that list handy will clear your brain so you can be pleasant with your guests!
Go to bed early! Tomorrow’s a big day.



Thanksgiving Day Countdown:
In the morning: fix your hair you may not have another chance. Put on a festive apron.
Prepare Stuffing ….put the turkey in the oven at the appropriate time based on the Chart for Cooking Turkey that was included in the Thanksgiving Menu post and what time you want to serve dinner. Remember, you need to add an hour to that time because the bird needs to rest an hour out of the oven before serving. Any turkey cooking questions call the Butterball turkey hotline, 1-800-BUTTERBALL.

Make the stock for the gravy (included in the Pan Gravy recipe).
Wash, peel and chunk potatoes for mashed potatoes for Old Fashioned Mashed Potatoes. Place in a pot with cold water. Set aside, not on the stove or the pot will become warm and the potatoes will begin to cook-they need to stay cool.
Prepare Oven Roasted Sweet Potatoes and Onions (in the Thanksgiving Menu post) to go in the oven; set aside.
Put the butter, salt and pepper (if not already there) on the table. Consider two butters and two sets of salt and peppers on either end.

Remember, clean as you go-it’s so much easier...keep a sink full of hot soapy water.
Double check the bathrooms for clean guest towels, hand soap and extra toilet paper.
Take a timeout and put your feet up for a bit.

One Hour Before:
At this point, your turkey should be finished roasting and resting comfortably. Don’t forget to put foil over the turkey so it stays warm. You still have a lot to do, if someone volunteers to help, let them help!

Cook the Old Fashioned Mashed potatoes (see recipe) keep warm after cooking.
Cook Oven Roasted Sweet Potatoes and Onions (see recipe). Keep warm after cooking.
Cook Sauteed Green Beans with Nutmeg (see recipe). Keep warm after cooking.
To keep the potatoes and green beans warm put in crockpots set on low or put foil over pans.
Carve the turkey.
Make the Pan Gravy (see recipe).
Heat the rolls...if needed.
Put cranberries in the serving dish with utensil on the table.
Whip the cream to serve with the desserts you'll have after the meal.
Set the coffeemaker up so all you have to do is flick the switch.

Time to Eat!
Start getting everything in its serving dish: turkey on the platter with serving utensil, rolls in the basket (or baskets) with the napkin to keep them warm, green beans, sweet potatoes, gravy in its boat, stuffing or dressing, and of course, the mashed potatoes.

Give Thanks...enjoy this delicious meal with your family and friends.




Edited by: VALLEYGIRLSPAGE at: 11/4/2018 (11:33)
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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
11/4/18 9:21 A

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Linda - Your Welcome emoticon
I'm enjoying sharing from Flylady.net tips for a stress-free holiday.
Nobody needs stress...all it causes is health problems.

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LKWQUILTER's Photo LKWQUILTER SparkPoints: (508,344)
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11/3/18 9:18 P

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Great recipes. Thanks.

Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
11/3/18 3:17 P

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Thanksgiving Menu Recipes



Roast Turkey & Pan Gravy
Serves 12

1 15 pound turkey
one stick of unsalted butter, softened
salt and pepper to taste
Stuffing (see recipe below)
(un-stuffing option: one carrot, one stalk of celery, an onion, a green apple, some thyme)
thyme
sage

You will usually find a package of giblets in the neck cavity of the turkey. Remove those, place in the fridge and I will tell you what to do with them later. Rinse the cavities (the neck and bottom) and outside of the turkey with cool water then pat dry with paper towels.

If you are stuffing the turkey with filling do not salt the cavity
If you are not stuffing with filling sprinkle the cavity of the turkey lightly with salt, a washed carrot cut in half, a large onion cut in half and a celery stick cut in half add 1/2 tsp. each of thyme and sage and some pepper, a half green seeded apple quartered... mix everything..this will just help to flavor the drippings, which in turn will help you make delicious gravy.

If you will be stuffing the turkey, don’t do it now. Wait to do that till just before putting it in the oven. Remove a rack from the oven, and position the last rack to be the second to the bottom ledge (in other words, not the very bottom). Turn on the oven to preheat, 500 degrees. (that’s not a typo)
Place the turkey, breast side up, on a rack in a shallow roasting pan (the rack will help the whole turkey brown). Rub your bird down (using your hands) with a cube of softened unsalted butter.... You will want to get under the skin and over the skin too....put half a cup of water on the bottom of the pan. If you are using a meat thermometer place the thermometer in the thickest part of the thigh muscle, but do not allow it to touch the bone or you will get a false reading. Stuff the bird now if you are going to stuff.
Place the turkey in a preheated 500-degree oven for a half hour. Set your timer!
The reason for the intense beginning heat is that this will allow the fat under the skin on the bottom of turkey (remember- you’ve got her sitting on a rack in the roasting pan) to melt and help brown the skin on the bottom. No more mush bottomed turkeys! Also, the turkey will begin to turn bronzy brown, which you want. After the initial 500-degree zapping, turn your oven down 325 degrees. Follow the timetable (below) for approximate roasting time.
Place a tent of foil loosely over the turkey when it begins to turn golden brown, exposing only the drumsticks to the oven.
Roast the turkey until the meat thermometer reads 180 degrees (for a whole turkey) and the juice is no longer pink when you cut into the center of the thigh (it should be clear). The drumstick should move easily in the socket when lifted or twisted.

When the turkey is finished roasting, remove it from the oven and let it stand at least 1/2 hour for easiest carving. However, it’s even better to let it rest an hour. That way you can count down the rest of the meal (Timeline to follow). Keep the turkey tented with foil so it will stay warm.

CHART FOR COOKING YOUR BIRD
The national Turkey Federation recommends you should cook your turkey until the temperature reaches 170 degrees in the breast and 180 degrees in the thigh.
STUFFED TURKEY
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
UNSTUFFED TURKEY
8 to 12 pounds 2 3/4 hours to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 hours 4 1/2 to 5 hours
24 to 30 pounds 5 to 5 1/4 hours

Right about now, you’re probably wondering where the basting instructions are. Personally, I don’t baste. Why? Because basting actually dries out the bird! Every time you open the oven door, you lose 25 degrees of heat. What does this do? Because you to lose heat, you to have to cook the turkey longer. Longer cooking time means a drier turkey;

Once the turkey is finished with its roasting, remove it from the oven and let it rest for about 10 minutes in the pan. Then remove your bird from the pan to a cutting board and again, allow it to rest, at least 20 minutes; but an hour is better... keep foil on to keep warm... this is important because it will retain its juiciness if given resting time before carving.



Roast Turkey Pan Gravy

Turkey broth
flour
White pepper
Salt and pepper to taste

Remember I promised you I would tell you what to do with the giblet pouch? Now is the time. In that drippy bag, you are going to find a turkey neck, the heart, gizzard and liver. The heart, gizzard and liver are not needed in this recipe just the turkey neck.
Put turkey neck, a half carrot, celery stalk and a half of an onion quartered together into a medium sized saucepan and fill about three quarters of the way up with cold water. Put the pan on a medium high heat, bring to a boil, then lower the temp and allow to simmer for about an hour or so. Throw a lid on the top and turn it down even lower and allow it to cook for another hour. Strain broth from solids (toss the solids) and set aside for gravy making. If it is hours away from that event, refrigerate the broth.

Since the turkey has been removed from the pan and is resting comfortably. Skim the big greasy globs of fat from the roasting pan and place in a medium sized saucepan (there should be about three tablespoons or so of fat, depending on the size of your bird). Next, take an equal amount of flour and add to that turkey grease (I know this sounds yucky, but you have to trust me). The heat should be about medium high and you need to whisk away to your heart’s content until the roux (pronounced ROO) is golden and thick, and naturally lump-less. This roux procedure will take you all of five minutes-very easy, you can’t mess this up. Set your beauteous roux aside.

Now back to the roasting pan.... add a cup of your reserved turkey neck stock to the roasting pan and turn up the heat (you will probably need two burners for the job) and bring it to a boil. Using your wire whisk, scrape up all the browned bits off the bottom of the pan. Those browned bits contain concentrated turkey flavor that will make your turkey gravy absolutely to die for. Don’t skip this step. Now add all the golden roux in the saucepan you just made and whisk like your life depended on it. In just moments, a beautiful, velvety bronzed gravy should be emerging and filling you with the joy of accomplishment.



Stuffing
Serves 12 (with leftovers)

1 box (2 envelopes) of Mrs. Cubbison’s Stuffing mix (on the East Coast, use Pepperidge Farm–NOT the cornbread kind, the regular bread kind)
2 stalks of celery, chopped
1 large onion chopped
1 good handful of parsley, finely chopped
1 teaspoon poultry seasoning
1 (14.75 oz.) can chicken broth (you won’t need the whole thing–as needed)
1 pound bulk breakfast sausage

Cook the sausage in a skillet with about an inch of water, over a medium high heat. You won’t be frying it-you’ll be poaching it. Use a potato masher to mash the sausage into smallish pieces. You want it thoroughly cooked and not browned and greasy, and not into tiny bits either. Poor any remaining water off. In a large mixing bowl, add sausage and remaining ingredients except the chicken broth. Toss everything together and add a little chicken broth a bit at a time to get a soft texture. You will use about a quarter of a cup of chicken broth or maybe a little more, depending on how dry your dressing is. You want it moist, not drenched. Definitely don’t soak the stuffing/dressing with chicken broth. Save any remaining broth for the gravy.
Place dressing in a casserole dish to be baked at 425 degrees for 30 minutes...use the rest for stuffing if you plan on stuffing your bird.



Orange Cranberry Sauce
Serves 12

4 cups fresh or frozen cranberries (1 pound bag)
1 cup water
1 1/2 cups sugar
1 cup orange juice

Rinse the cranberries (even if they are frozen) in a strainer with cool water, and remove any stems and bad or blemished berries.
In a large saucepan, over medium heat, heat the water, juice and sugar to boiling stirring occasionally. Continue boiling 5 minutes longer to assure sugar is completely melted, stirring occasionally.
Add the cranberries. Heat back to boiling over medium heat, stirring occasionally. Put a lid on the saucepan and continue boiling about 5 minutes longer, still stirring occasionally, until you hear the cranberries begin to pop. Remove the saucepan from the heat, give it a good stir and allow to cool for about 20 minutes. Pour the cranberry sauce into a bowl or container and allow to completely cool before refrigerating.



Good Old Fashioned Mashed Potatoes
Serves 12

12 good sized Russet potatoes, peeled and quartered
unsalted butter
milk
salt and pepper to taste

Fill a large pot with water and as you prepare the potatoes, throw them in after quartering them. After you are finished, drain the water if it looks dirty or murky and fill it up with fresh water. You need to adequately cover the potatoes, but there should be at least a couple of inches of cooking room.
Place the pot of potatoes on a burner, turn up to high and get the potatoes boiling. You can put on a lid on it (it will boil faster) but stay in the room so it doesn’t boil over. When it starts to boil, bring the heat down to a simmer and cook until fork tender (about 20 minutes or so, depending on how big your potato quarters are).
Now carefully drain and to your steaming pot of potatoes, add butter. Next, salt and pepper to taste and add about 1/2 cup of milk. That’s a starting place. Now pull out your potato masher and put some elbow grease in it or get the big burly guy to do it. DON’T use the electric mixer on these gems! Potatoes have gluten in them and when you over handle them (as in whip the daylights out of them with an electric mixer), the gluten develops making your lovely mashed potatoes look more like wallpaper paste that needs thinning.

Use an old-fashioned potato masher or potato ricer (same kind of deal, only there are little holes in the bottom instead of the usual zigzag pattern of the normal potato masher).



Roasted Sweet Potatoes and Onions
Serves 12

8 medium peeled sweet potatoes — cut into 2-inch pieces
4 medium red onions, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper
1 teaspoon salt

Preheat oven to 425 degrees.
Combine all ingredients in 2, 13 x 9 inch baking dishes, evenly dividing up the ingredients. Toss to coat and bake for 35 minutes or so, until the taters are fork tender and nicely browned.



Sauteed Green Beans with Nutmeg
Serves 12

12 handfuls of green beans (2 - 3 pounds)
2 tablespoons of butter, unsalted
1 splash of olive oil
generous dash of nutmeg or you can grate it fresh
salt and pepper to taste

Wash beans and string them (pull the string starting at the stem and pull to the bottom). Then snap them in half (or cut them or leave them whole if they’re thin and small). Steam them in a veggie steamer or boil them in a skillet half full of water. When they turn bright green, they’re finished. (they will still be a little undercooked). Strain them and set aside.

In a skillet, heat the butter and oil over a medium high heat and add the well-drained beans, salt and pepper to taste and saute` them for about two to three minutes add nutmeg and saute` another minute or so. Beans should be tender, but not mushy.



Rolls and Butter
Buy the rolls from a good bakery or the frozen dough kind. Make sure they’re of a good quality, use butter not margarine.



Pumpkin Cheesecake
Serves 12

1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)
1/4 cup unsalted butter — melted
3 (8 ounce) packages cream cheese — softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)

Preheat the oven to 350 degrees.
In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9″ spring form pan inches. Bake 10 minutes, then let cool.

Reduce oven temp. to 300 degrees.
In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell.

Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours.To loosen cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve a dollop of whip cream on the cheesecake.




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11/1/18 8:30 P

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I will be working on menu this weekend when David and Donna come over.

Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
11/1/18 8:10 P

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Having your menu prepared for Thanksgiving is as critical as actually inviting your guests.
If you’re nervously throwing together a menu the night before the big Turkey Day, you’ll find yourself hurried, worried and definitely, not enjoying the day.



Thanksgiving Menu and Grocery list from flylady.net

MENU:

Roast Turkey & Pan Gravy
Stuffing
Orange Cranberry Sauce
Mashed Potatoes
Oven Roasted Sweet Potatoes and Onions
Sauteed Green Beans with Nutmeg
Rolls and Butter
Pumpkin Cheesecake

Grocery List -

MEAT: 1 14 to 16 pound turkey, fresh or frozen (your choice)
1 pound bulk breakfast sausage

CONDIMENTS:
Olive oil

PRODUCE:
3 onions
4 medium red onions
1 bunch carrots
1 bunch celery
1 green apple
1 bunch parsley
Russet potatoes (you will need 12 nice sized potatoes)
fresh green beans
8 medium sweet potatoes
1 pound bag fresh cranberries

SPICES:
Thyme
Poultry seasoning
White pepper
Sage
Nutmeg
Lemon pepper
Ground cinnamon
Ground ginger
Pure vanilla extract

CANNED GOODS:
1 or 2 (14.75 oz.) cans chicken broth (or more for back up)
1 (16 oz.) can pumpkin puree

DRIED GOODS:
Flour
Sugar
Coffee for dessert
1 box Mrs. Cubbison’s BREAD stuff Mix (or use Pepperidge Farm on the East Coast)
(NOT the cornbread kind)
1 envelope of turkey gravy mix
1 box gingersnaps

DAIRY:
2 pounds unsalted butter (freeze any remaining)
whipping cream (you need 3/4 cup)
half and half for coffee or flavored coffee cream
milk (you will need for making potatoes–about a cup or so)
orange juice (you need one cup)
3 (8 oz.) packages of Philadelphia cream cheese (best brand) eggs (you need 4)

BAKERY:
Rolls for 12

FROZEN:
Rolls for 12 (good alternative if you don’t do bakery rolls)




Smile, Sparkle & Shine.....FLYbaby (Baby Steps) team leader


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10/30/18 7:30 A

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Great tips!

Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
10/28/18 5:28 P

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Here are a few more things to help you have a Stress-Free Thanksgiving

1) Guest List. Make your list; check it twice and start making those all-important phone calls. Knowing how many to plan for is an integral part of successful holiday planning.

2) The Menu. Do you know what you’re having besides turkey? Make your menu and appropriate grocery list and get everything purchased except the perishables. If you have stuff that might get mistakenly eaten before the big day, put it in a box and stash it in the linen closet or label it instructing your loved ones to stay far, far away from this Thanksgiving food item.

3) The Turkey. If you’re going to order a fresh one, do it now and make sure you get a confirmation number (put the confirmation number on your calendar or checklist). If you’re buying frozen and have the room, go ahead and purchase it now.

4) Serving Pieces. Do you have everything you need? Platters, serving utensils, extra plates, napkins, etc.? Buy what you need or make phone calls to borrow and pick them up as soon as possible.

5) Linen Check. Pull out your tablecloth and napkins. Are they clean, are they pressed? If not, get them done now then hang them up on hangers and put them in your hall closet (or wherever you can hang them). Doing them the night before or the day of will exhaust you!

6) Remember that holidays are for everyone, INCLUDING the cook! Don’t forget to ask for help, allow others to bring some of their favorite dishes.



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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
10/27/18 5:50 P

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Gill it can be awful celebrating two holidays a month apart and filled with lots of stress if no planning is involved. That's why some people can't really enjoy the holidays or even dread them because they didn't take the time to plan.

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10/27/18 10:27 A

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I don't have Thanksgiving to contend with. It seems awful.to.me to have to deal with two big holidays so close to each other!!!!

Gill

Time Zone GMT (London) - yes, I'm hours ahead of most of you! Cornwall, UK

"...regardless of the short-term outcome, the very fact of your continuing to struggle is proof of your victory as a human being." Daisaku Ikeda
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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
10/27/18 9:16 A

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Linda - emoticon for sharing that time saving tip. So sorry for your loss of your husband emoticon I'm glad you have your family to be with you on the holidays.

I'm going to do that this year....make my homemade potato filling first week of November and freeze it...defrost the night before then bake that day.

Anyone else have any time saving tips for the holidays please share. emoticon

Edited by: VALLEYGIRLSPAGE at: 10/27/2018 (09:19)
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10/27/18 9:02 A

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My husband and I did most of the cooking for years and now there is just me I retired from doing that—I don’t mind (even enjoy) helping but refuse to put that pressure on myself now. My son and I will make dressing from scratch several weeks before a holiday and freeze it, then just cook it that morning.

Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
10/27/18 8:54 A

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Linda - that's nice you'll have help in the kitchen.

I'll be doing Thanksgiving at my home …..to keep the stress away this year I'll ask everyone to bring their favorite dish while I prepare the turkey, ham, filling, cranberry sauce and pumpkin pie.

Since leading this team and reading Flylady's books I have learned that I don't have to do it all and in 15 minutes many things can get done...I don't have to spend hours cleaning or cooking..a little each day is just fine. My home has always been clean but now I'm more organized, no clutter...it feels great. This Thanksgiving will be the first Thanksgiving I ask others to bring a dish. and not prepare the whole meal for lunch and dinner. Flying (finally loving yourself) feels so good.



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LKWQUILTER's Photo LKWQUILTER SparkPoints: (508,344)
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10/27/18 8:20 A

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I think we will have it at my house this year but the children will be doing most of the cooking.

Trust God, believe in yourself, and keep looking forward. You can't change the past. You are always special.

Linda Kay


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VALLEYGIRLSPAGE's Photo VALLEYGIRLSPAGE Posts: 5,485
10/27/18 7:22 A

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Planning Thanksgiving Dinner
A little planning now, saves a lot of time later! And energy!”

Have you started planning your Thanksgiving Holiday Dinner? Do you know the menu? Have you bought the needed groceries? Have you made out a to-do list? If you sit down for 30 minutes and seriously think about the process, your life will have less stress. I am going to walk you through the planning process.

What are your plans?
Am I cooking or going to another family’s house?
If you are going to someone else’s home, do you need to bring something?
If you have to cook, what is on the menu? Traditional dishes, or something different and new to the family. Do members of your family have their favorite dishes?
Don’t forget the rolls!
Don’t forget dessert!

Cooking a holiday dinner can really zap your energy. There is a way to cook this meal and still enjoy the family. I am going to tell you how in step-by-step instruction.



Smile, Sparkle & Shine.....FLYbaby (Baby Steps) team leader


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