Finally, I think we should all buy each other trivets for Christmukkah.All the pies were made earlier in the week and either went into the fridge (pecan) or freezer (pumpkin) until needed.

It’s also a great time to change into something fresh. It’s essential to me that there’s a little window of vegging/non-cooking time between prepping stuff and cooking the stuff that must be done at the last-minute. If I can’t finish prep the night before, I’ll do it in the morning. It’s not actually a stressful day, which means we’re far more likely to enjoy the party.

When we have a lot of people over, this often leads to me quite over-exhausting myself the night before getting everything prepped that can be, but then I wake up rested and we’re 80% there.

Everything that can be done in advance, should be, and as early as possible.

When the turkey came out and we needed 30 minutes to rest and carve it, all the sides went back in to warm. I warmed all of the dishes before the turkey went in and then slid in one or two while it roasted. Too long, they get a little extra crunchy and toasted on top (yum), too little, they still pack a lot of warmth inside, even if they’re not bubbling hot. I prefer dishes that are deep and bubbly, can be made well in advance and reheat well, they’re all fairly forgiving of too long or short warming times.

Thus the more time you spend plotting things out, the less stressful it will be.

I mean, who here has a kitchen that was built to feed 16? Trust me, it’s not you, it’s your kitchen making things hard.

As I realized last week, what makes big meals (we had 16 people) scary isn’t the cooking as much as the sheer volume of it all and the logistics required to manage them.

Things I Learned Hosting My First Friendsgiving On logistics

Instant pot potato salad pressure luck