Bring on the ooh la la factor by placing cake stands and serving pieces inside fresh or faux greenery wreaths both Thanksgiving and Christmas pretty and set about the table or countertop at various height levels.
Take advantage of this time to style the dining table to your liking. Place, stack, and set out the items you can now.
Cover serving bowls, utensils, and cake stands with a clean dish towel, label with a sticky note what dish goes in what bowl, and. mark this part of the process off the list.
Let those kitchen countertops pull serving table duty. I work with a salads and sides to the left, desserts and drinks to the right, keep it moving on down the line plan.
Space is one hot commodity in the Thanksgiving kitchen and dining room. Going with a dessert table frees up space.
Starches plus tryptophan results in a full, satisfied and sleepy husband, son, brother, and nephews, and that means guilt free Black Friday shopping, keyboard style, for Mama Places In The Home, nieces, and yours truly.
Debates questioning the glossing over of decorating for Thanksgiving in a rush to get the fa la la la lovely Christmas decorating party started and when exactly is too early to begin decking the halls is a hot topic of conversation this time of year.
News reports are giving new meaning to holiday rush with all the get it before you can’t get it turkey talk-bah humbug chatter, which may be the reason for the early decorating season push.
In a recent article of decorating interest, a group of psychologists weighed in on the subject in the affirmative stating decorating for Christmas early appears to make people happier.
Curious bee that I am, I conducted my own study by asking roughly thirteen (a decorator’s dozen) fellow decorating enthusiasts if decorating early for Christmas makes them happier.
Results proved what I thought the answer(s) would be with this select group.
Decorating for any holiday, occasion, event or reason makes us all happier.
Thanksgiving holiday dining accents and accessories, in terms of decorating, is an extension of fall and a preamble to Christmas.
Here’s an idea; incorporate all three onto the canvas through balance and blending.
Dining accents and decorating ideas themes that easily make the leap from Thanksgiving to Christmas include:
Colors in rich and deep shades of green, red, gold, orange, purple and the forever favorite neutrals
‘Tis the time of year to let your personal style light shine delighting and dazzling the eye, and since the entire season only comes once a year and is short lived, I say seize the moment and decorate.
I keep my eye on the price and the ball by utilizing what nature supplies for free, reduced for quick sale finds, and decor goodies already in the decorating portfolio.
Many harvest moons ago my family and my best friend’s family spent Thanksgiving week in a lodge at a local state park.
Our holiday lodge home away from home came complete with a huge fireplace and mantel ready for cozy gathering and Thanksgiving themed decorating.
With coffee and hot chocolate in hand, we would walk the woods on Thanksgiving morning in pursuit of greenery cuttings, leaves, pine cones, berries and branches to use for decorating the fireplace mantel.
Decorative deer antlers and pillar candles from home found their way into my bag of decorating tricks to complete the holiday masterpiece.
Simple things often bring the most joy to an occasion, and our hunt and gather expedition became an anticipated, integral, and memorable part of our Thanksgiving in the woods tradition.
Decorative preserved wheat bundles remind me of the season and the set of dining chairs I so wish I still owned.
The chairs were brought into the shop and within the course of an afternoon sold to a fellow interior designer-decorator-antiques dealer for a client who she was working with who, let me see how to put this, was known for both her discriminating taste and difficult to please disposition.
Both designer and client were pleased in the end which delighted me, but in hindsight I wish I would have kept the set for the Places In The Home abode.
The Amazon Echo calls up Alexa the answer machine, now we’re cooking playlists, recipes, and the Butterball Turkey Talk-Line® (connect with the Talk-Line through social media, live chat, texting — even Amazon Alexa).
I usually add a stalk of celery cut into three equal parts and ½ peeled and sliced onion or 2-3 cut green onions.
Add 1 ½-2 cups of chicken broth or white wine to roasting pan to keep the turkey moist during baking.
No turkey roasting-baking is complete without butter (Julia Child would be so proud).
Rub 4 Tablespoons (½ stick) butter over turkey breast meat under skin. Next, add 4 tablespoons butter to the turkey cavity. Finish up by rubbing a generous amount of butter over the outside of the turkey.
Sprinkle turkey with seasonings of your choice of seasonings such as salt, pepper, poultry seasoning, thyme, garlic, rosemary, or Creole seasoning.
With supply and demand a hot topic of conversation of late, today’s post offers a cornucopia of Thanksgiving kitchen information, sources, and tips to help plan, prep, and plate the perfect Thanksgiving meal.
You’ve got questions (demand).
I’ve got Thanksgiving kitchen information answers (supply).
As they say about the holidays, it’s the most wonderful time of the year.
Wonderful, delicious, and busy.
Let’s show and tell Thanksgiving kitchen information.
In my recipe book, culinary companion pieces aka time-saving kitchenware essentials that make the plan-prep-cook-bake-serve process a whole lot easier on the cook qualify as the consummate ingredient to a successful spread.
Sweet and savory seasonings flavor the taste of fall dishes.
Seasonal vegetables, baked goods, and meats glazed, infused, and enriched by the addition of jams, jellies, syrups, marmalades, spices and seasonings combinations put a delicious twist on the traditional.
Lock & Lock canisters are my go-to storage containers to store sweet potato puree to cornbread to chocolate walnut fudge.
cinnamon sticks, rosemary and apple slices for garnish
cinnamon sugar for rim⠀
Rim an Old Fashioned glass with cinnamon sugar and fill with ice. In a shaker, combine bourbon, apple cider, lemon juice, maple syrup, ginger and cinnamon. Shake to combine.
Strain into glass and top with hard Honeycrisp apple cider. Garnish with cinnamon sticks, rosemary and apple slices.⠀
F is for fall flavor, and this Autumn Harvest Rice is a recipe developed with the intention to bring the flavors of fall to table and plate.
Dave the Builder and I love spending time at The Buckhorn Inn when we are in Gatlinburg, Tennessee.
Travel to Tennessee has been off the table for us over the last two years, but where there’s a website and webcam, there’s a way to pop in for a virtual visit every now and then.
The Buckhorn post its weekly dinner menu at the first of the week, and I’ve noticed Chef Frank including Autumn Harvest Rice Pilaf for fall.
Immediately intrigued and inspired to create, I decided to try my hand at mastering a main to side dish teeming with seasonal seasonings.
Out from the cabinet comes my new Dutch oven and seasonings ready to boil, blend, steam and simmer.
Chopped apples, apple juice, brown sugar, butter, cloves, nutmeg, walnuts, and fig preserves do a fall-autumn dessert good, but can I just tell you this sweet power flavor combo delectably complements the savory of fresh mushrooms and onions sautéed in butter, brown and long-grain white rice, chicken broth, Kosher salt, black pepper, and fresh parsley in balanced and well-seasoned taste of fall perfection.
Autumn Harvest Rice
1 cup uncooked long grain rice
1 cup uncooked brown rice
2 cups water
2 cups chicken broth
1 Tablespoon unsalted butter
1 teaspoon salt
½ Tablespoon fresh parsley, chopped
1 stick (8 Tablespoons) unsalted butter
1 medium onion, peeled and chopped
1 16 oz. container fresh sliced mushrooms
1 teaspoon Kosher salt
1 teaspoon pepper or to taste
1 apple, peeled and chopped
3/4 cup apple juice
½ cup brown sugar
1 tsp ground cloves
1 tsp ground nutmeg
1 Tablespoon fig preserves, optional
1 cup chopped walnuts
Mix butter, water, chicken broth, long grain white rice, and brown rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes or until rice is tender and liquid is absorbed.
In a large skillet, melt 4 Tablespoons (½ stick) butter over medium-high heat. Add chopped onions and sauté until onions become translucent.
Next, add sliced mushrooms, salt and pepper, stirring to coat.
Reduce heat to medium and continue to cook onions and mushrooms until soft, about 7 minutes.
In a large saucepan, melt 4 Tablespoons butter (½ stick). Add the chopped apples, brown sugar, ground cloves and ground nutmeg.
Stir in apple juice and fig preserves and bring mixture to a boil.
Reduce heat to medium; stir in chopped walnuts.
Lower heat to low, allowing walnuts to slightly soften.
Fold cooked rice into sautéed mushrooms and onions then incorporating seasoned apples and walnuts mixture into the rice combination.
Maple sweet potato patties rounded out the menu, and the crowd went wild.
Well, our taste buds did.
Dave the Builder put his request in for Autumn Harvest Rice to be added to our traditional Thanksgiving menu.
We aim to prepare, plate, and please.
Let me know if you make this recipe, and what you think.