Hi guys!! I sent out a quick newsletter today and got lots of messages saying the wording was jumbled up. I think it had to do with the new box format I used and after sending it, the boxes were grouped together. Here is the newsletter for all of my subscribers who were not able to read it.
This email contains images.
|Divas Can Cook Newsletter
|November 21, 2011|
Here’s to wishing you and your family a fabulous Thanksgiving!! I hope you’ve been working on finalizing that menu or perfecting that special dish you’re going to take. If you are still busy planning, this video of some of my Thanksgiving recipes may help. I have also compiled a blog post of these recipes as well
2.) Sit down and go through the recipes and create a cooking plan based on the cooking and prep times of your recipes. Finish up any last minute grocery shopping. Don’t forget to get the pans you will need to cook each dish in. I like to use the aluminum disposable pans.
3.) Set the table. Setting the table early will give you one last thing to worry about. So set the table and cover it with a large table cloth to keep dust or anything else from getting on the table setting. On Thanksgiving, all you will have to do is remove the table cloth covering and everything is good to go.
4.) Start defrosting turkey. If your turkey is frozen, take it out of the freezer and place it into the refrigerator now. Every 5 pounds of turkey needs 24 hours to defrost and at least 8 hours to brine so keep that in mind.
1.) Prep the ingredients. Go through your recipes and see what can be made ahead of time. Chop up all of your produce and premix the fillings for your sweet potato and pumpkin pies. Make your homemade pie crusts, wrap them well and refrigerate. Shred cheeses for macaroni and cheese and cook the pasta. Make the cornbread for your dressing. Place all the spices and seasoning you’ll be using that day in a special location.
1.) Clean up the house really well. Yep, even vacuum under those couch cushions.
2.) Start making the recipes that taste better the next day or can be reheated well like the collard greens, green beans, cakes, some pies, etc.
3.) Brine the turkey. If you’re using brine, brine the turkey for 8 hours or overnight.
2.) Cook the turkey slow and low, breast side down.
3.) Get all of your side dishes assembled and ready to go.
Want printable recipes from my blog? Divas Can Cook Volume 1 is avaliable!!