Where: Emily and James’ apartment. Fit 9-10 people and eat until we’re all in food comas.
When: One month and three days from now.
What: Start planning!
Since timing is everything on Thanksgiving, preparation starts now! I bought a new table runner, placemats and two food magazines to begin brainstorming my menu. Besides the overall theme of being thankful, happy and content, I also want to include an overall food theme: buy most of the ingredients from local farms. The turkey, potatoes, fruit and wine will all come from local farms or wineries (Debbie and my mom are graciously making the stuffing, hot veggies, rolls and appetizers).
I plan on getting the turkey from a grocer called ‘My Organic Market’, or ‘M.O.M’ for short. There are several in the DC/Maryland/Virginia area (they start taking turkey reservations November 2) and provide organic, local produce and products. I’m still debating whether to get the potatoes from a farmer’s market, or check out what the MOM has to offer. As for wines, we’ll make a day trip to a few vineyards in Virginia.
So for all you planners and Thanksgiving-Day-hosts here’s what I would suggest in the coming weeks:
- start planning your menu. If you’re having guests and would like them to bring something, contact them soon and plan who’s cooking what.
- call your market (local or not) and see when they start taking reservations for turkeys.
- if you’re using various stores to get ingredients, plan out what stores you need to go to and when.
- pull together your tablecloths, decorations, plates, glassware and serving platters. Make sure you have what you need.
More Thanksgiving Day posts to come, until then, happy planning! Feel free to email me with any questions.
And one more thing…HAPPY BIRTHDAY JAMES!!