Instagram Pumpkins at Boulder Farmers Market (c)2011 LaDomestique.com
Thanksgiving week has arrived, and like you, I’m busy menu planning, running to the market, and preparing for the big day this Thursday. There will be no ingredient of the week here at la Domestique, but I’ll be popping in to share inspiration throughout the week. The photo above was taken with my iphone 3 at the Boulder Farmers Market recently. This weekend was the last farmers market in Boulder for the season, and it’s always sad to see the market end. However, I was able to stock up on veg for Thanksgiving. I also stopped by the Savory Spice Shop to pick up all the baking spices I need this time of year. I’ve planned my menu for the big day and I’m feeling unusually well-organized. I’ve put together a little reminder list of kitchen supplies you might want to stock up on if you are preparing Thanksgiving supper:
kitchen twine for trussing and other odd jobs
cheesecloth for straining stocks
plenty of storage containers for leftovers
plastic wrap, foil, and parchment paper
You may also want to :
Sharpen your knives
Make sure your oven thermometer works and pick up a new one if needed
Today I’m planning on making stock for gravy, throwing together pie crusts and stashing them in the freezer, and whipping up a batch of homemade cranberry sauce.
What are you doing to get ready for Thanksgiving dinner? Share your tips and thoughts in the comments section. Click Here.
I always make my bread and cornbread for stuffing several days in advance—so that it can get stale! Stale bread soaks up the stock and other liquids better.
Great tip! I’ll be baking brioche for my stuffing and like to cut up the croutons the night before and leave them on a baking sheet to dry out.
Happy Thanksgiving!! I’m not on kitchen-duty this year but am looking forward to hearing about everyone’s edible escapades.
Since we live so close to family, we will be traveling over the holidays and not providing the meal. I will be bringing a dessert that is always requested and super easy. It is my sopapilla cheesecake. Put a can of cressant rolls on the bottom of a casserole dish. Mix 3 pkgs of cream cheese (softened) 1.5 cup sugar and 1 tsp of vanilla and put on creasant rolls. The put another can of cressant rolls in top. Melt a stick if butter, 0.5 cup sugar and some cinnamon to pour on top. Bake at 350 for 20ish minutes it until the creeant rolls are golden brown. Then refrigerate. It is amazing and super easy!