Thanksgiving is already here.
In past years that would mean a morning with high school friends watching the football game, followed by an afternoon of family and visits from friends while eating a great feast. This year, the celebration has moved to Philadelphia, my new home, and PhillyBoy and I have been married for exactly 4 months (today, not tomorrow)!!! That means we get to play host and hostess for a fun Thanksgiving brunch, and we couldn’t be more excited! We are even more excited because we have a special guest coming- my dad!!!!- from Rhode Island.
One way I like to get ready for a party is by deciding what serving pieces and tablecloth to use ahead of time. That way I am not digging through my cabinets last minute looking for a bowl or platter, and I get to spend more time relaxing with guests. Since we are hosting Thanksgiving brunch, I wanted to keep the table light, so I am using a simple white (stain resistant) tablecloth and added the Etienne runner I bought from Crate & Barrel. I also set up some pretty Mariposa candlesticks I was given as a gift for the centerpiece.
Once I got all the plates and serving pieces on the table, however, the candlesticks had to be moved to the buffet table in the kitchen. I put a little piece of paper next to or on each serving piece to know what it will be used for. I also started putting out the room temperature yogurt bar toppings like the honey and nuts, wrapped tightly with plastic wrap until tomorrow morning.
All I have left to do before tomorrow now is vacuum and mop the kitchen and change the sheets on the guest room bed for PB’s sister (who we might be able to convince to sleep over!) and the house will be in great condition. I also need to pick up some prosciutto and good bread from Center City. I already made the roasted potato medley since it will reheat really nicely, and everything else will be made in the morning in this order:
-Pour orange juice into pitcher
-PB clean POM pomegranates for salad
-make salad dressing
-put yogurt in bowl (back in fridge until brunch time)
-make egg white frittata muffins
-make batch of coffee & tea
-assemble prosciutto e melone
-make za’atar bread and toast whole wheat baguette
Leslie and I made pumpkin cakes last night and I am going to bring mine as an addition to Thanksgiving dinner at our aunt’s house tomorrow afternoon. I am glad I did this ahead of time so I won’t have to worry about it during brunch tomorrow.
Beyond all that, all that is left is to EAT!
Off to celebrate,
For some last minute Thanksgiving dinner additions, try these recipes:
Butternut Squash Soup
Butternut Squash Mashed Potatoes
Pumpkin Cream Sauce for ravioli or other pasta