Smart Packing Tip: To prevent soggy sandwiches, pack separate zip-top bags of tomato slices, arugula, and bread, and then assemble the sandwiches just before eating. Toasting the bread before packing also helps keep everything crisp
Compliments of Cooking Light
Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a meat thermometer.
The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day if you wish.
Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day.
Starting to get lots of extra tomatoes from your garden?
Here are some cooking tips:
Sauté garlic first before adding to a sauce. The taste will be milder.
Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!
Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip. Relax.
If the packaged sliced bacon is cold from the refrigerator, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.