I came up with a new idea for Thanksgiving, and it worked out so well that I thought I’d share.
Or maybe other people have been doing this forever, and I was just the last to hear about it?
Anyway, it was just my hubby and me this year, after many years of either traveling or hosting large, elaborate parties. We were reciting all the delicious things we wanted to cook, and we realized:
THAT IS A LOT OF FOOD FOR TWO PEOPLE
Suddenly it struck me: What if we cooked all of it, and we just drew it out over the entire four-day weekend?
As soon as I had the idea, it clicked into place. Less cooking each night. Less cleanup. More space in the fridge.
We had already succeeded in eating up most of the contents of our freezer that month, and we had plenty of space. I had the additional idea that if we cooked Thanksgiving foods every night, we could box up some of the leftovers and make full fancy meals to save for later!
The idea sounded almost too good to be true. We could cook a fairly normal-sized dinner each night, just like normal, and we would get at least seven nights’ worth of dinners from cooking for four nights.
I’m here to report that it totally worked!
On Wednesday, my hubby made two berry pies. He’s the pie baker in the family. It is his considered opinion that fruit pies are better when they’ve had a day to rest. Also, it’s less work when the pies are the only thing going on in the kitchen. He was able to roll out the dough on a bare countertop with nothing and no one in his way.
There is something about the presence of home-made pies in the kitchen, waiting to be enjoyed, that makes everything else seem like less work.
On Thursday, we both cooked, and we were able to take turns to an extent. We haven’t had a kitchen that was big enough for both of us to cook at the same time in at least five years. I made cornbread and Brussels sprouts, and he made mashed potatoes and gravy. We also had store-bought cranberry sauce.
On Friday, we both cooked again. This time I made a double batch of green bean casserole and he made biscuits. We had leftovers of everything from Thursday, including plenty of pie.
On Saturday, we had eaten up all the mashed potatoes, so he made mashed sweet potatoes. Neither of us likes the kind with brown sugar or whatever. We still had leftovers of everything else from both Thursday and Friday at this point, including pie, and it was quite the spread!
By the time Sunday rolled around, the fridge and freezer were pretty full and we had at least half a dozen separate dishes to simply heat and eat.
You’re probably curious what were the main entrees, and that is something of a moot point, but we did it all vegan. The first night we made a Gardein holiday roast, and there was plenty for leftovers on Friday and one set of boxed dinners. The third night we made the regular Gardein turkey cutlets with gravy, cooking up a second bag so we could freeze a set of leftovers. The fourth night I made marinated tempeh and we froze our last set of boxed dinners.
We have a set of divided glass containers that I bought a few years ago. They have three sections, one larger and two a bit smaller. That works out to a main and two sides, though we were able to also fit in a little piece of cornbread in each one. We had three separate pairs of meals put away, and one night when we were very busy, we just whipped some out and microwaved them.
Arguably, that is both faster and tastier than ordering a pizza and standing on the sidewalk waiting for it. (We live in a city apartment).
It’s hard to say what the best part was about slow-walking our Thanksgiving. By Saturday we basically had a buffet of leftovers, just like most people do on Thanksgiving Friday. But we didn’t really do any more cooking or cleanup any night all week. We were able to fit everything in the dishwasher each night and easily wipe down the counters.
The only mistake I made is that I waited too long to go shopping, and when I went to buy myself a jar of cornichons, they were completely sold out. FAIL. Never fear, though, I learned from my error and restocked the next time I went in.
We’re definitely repeating our slow holiday feast. The only difference is that I think next time we’ll make cinnamon rolls for breakfast, too.
* Note: I also gave a little extra to the food drive that week.
I've been working with chronic disorganization, squalor, and hoarding for over 20 years. I'm also a marathon runner who was diagnosed with fibromyalgia and thyroid disease 17 years ago.
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