Happy Sunday, Friends!
It is officially the week of Thanksgiving and if you’re like me, your to-do list is large. From cleaning to prep work for the meal – there’s a lot to do. It’s all about timing, patience, a well thought out plan, and some magic (aka wine). I’m not going to complain because I’m ecstatic that we’re hosting!
If you’re reading this and it’s Sunday – make sure your turkey is defrosting in the refrigerator. You should start brining it on Tuesday! Other prep that you can start on Wednesday:
- Make casseroles (without the topping added)
- Peal potatoes and store them in water
- Get all of your serving dishes and utensils out ahead of time so you’re not digging in storage day of
- Rolls and desserts can be baked Tuesday or Wednesday
- Get leftover storage ready (I like to get little tin containers so guests don’t have to return them or reusable plastic that guests can keep)
I’ve also made a note on the tasks I need to complete by room. That will help me stay focused and prepared. Nothing glamorous but it’s satisfying to cross things off of the list.
You may have noticed the dried citrus – this was done in preparation for the holidays! It’s actually super easy but it takes a long time. If you want to do it (great for decorations, place cards, cocktails, dipped in chocolate, gifts, etc.), follow these steps:
- Cut a variety of citrus very thin
- Place on a baking sheet lined with parchment
- Bake at a low temperature (we started at 170° and moved to 200°)
- Flip the citrus every 2 hours
It can take between 4-9 hours. Dehydrated citrus will be hard with no moisture. Allow to cool and store in an air tight container. It will last a long time! Once it starts losing color and scent, it’s time to toss. It should last a few months. It’s going to be perfect to holiday cocktails!
Friends, as always, I hope you have a fantastic week and an even better holiday season!
Xo love kim
