Putting the thanks back into Thanksgiving
Replace stress with gratitude during this year’s festivities
By Helen Bradley
Three days before Thanksgiving, will you be calmly penning a poem or frazzled by shoppers in the checkout line?
Ruth Klein, time management expert and author of De Stress Diva in the Kitchen (GG Publishing, 2006), once wrote a poem of thanks just days before the big event. “To this day, my friends still talk about that poem,” she says. “I was calm, I had a plan and I experienced a rush of appreciation. It was the true spirit of Thanksgiving.”
Plan ahead
Planning is the key to hosting a successful Thanksgiving. Judy Allen, author of eight best-selling books, including, Time Management Secrets for Working Women (Source books, 2005), which has been made into a PBS special, airing spring 2008. She recommends starting four weeks early. To start off on the right foot, the international event producer says you’ll need to:
- plan the menu
- make a shopping list that includes food, spices, decorations and
- determine what serving dishes and utensils you’ll require (and whether you have what you need).
Allen also suggests using Microsoft Excel and Word for making lists and using Outlook for making daily reminders of what you need to do.
It’s this phase of the process — planning —when Klein suggests getting the guests involved. “You’ll probably want to cook the turkey and one dessert, but don’t make everything!” she says. Asking guests to bring a side dish or dessert will make them feel welcome and part of the festivities.
Do your research
Freelance designer Niki Meiners cooks a yearly Thanksgiving feast for 22. She scours the Internet for holiday recipes at her favourite sites Butterball and Allrecipes. Readers’ comments help Meiners determine if she needs to change recipe proportions to ensure success.
Meiners also researches wines to go with her meal. “My husband’s family is Italian so it’s important for me to get a good wine!” she says. Meiners buys wine at a local wine store and, because she’s done her research, she presents a knowledgeable air. “I look like I know what I’m talking about,” she says.
If visiting the store is a chore rather than a pleasure, shop online and have the wines delivered to your door.
A task a day
In the weeks before Thanksgiving, try doing a small chore each day, suggests Klein. By the time you put the turkey in the oven, you should be enjoying the day, not rushing around to complete last-minute tasks. “Stress and anxiety take time to build so it’s important to plan and get help early,” she explains.
Klein recommends getting the house professionally cleaned and the washing done — the week before Thanksgiving. “Everything they (the cleaners) do is one less stressor for you,” she explains.
Two weeks before Thanksgiving, shop for non-perishable items. A few days before the day, shop for the turkey and perishables, and set the table. “Setting the table gives you time to enjoy the centrepiece — every time you pass the table you’ll know that Thanksgiving is coming,” says Klein.
Involve the kids in Thanksgiving prep
Thanksgiving is about family, so getting the kids involved helps them feel part of the holiday. Meiners’ son, 4-year-old Maxx, is great at measuring, so that’s where he’s put to work. Allen encourages kids to use their creativity by working on invitations, place cards and table décor. On the big day, the kids can serve appetizers to guests, be responsible for music and snap photos.
Thanksgiving at your place will either be remembered as a fun and warm occasion or as a time of emotional craziness, depending on how welcome or cared for your guests feel. When you’re relaxed and well prepared, you can spend time making your guests feel welcome so they take away memories of laughter, love and gratitude. After all, that’s what Thanksgiving is all about.
