From Ohio, PA holiday planning (managing the holidays and moving).

Menu: turkey, scalloped cheesy spinach potatoes, roasted sweet tater cubes w honey, stovetop stuffing for Greg and cheesy arepas for me; cheesy corn and crunch casserole; green bean, bacon, mushroom, onion casserole; cherry tomatoes; fresh fruit; pies.

And glucose meter. ;-)


My thinking is that since we're apart for Txgiving, our last Christmas in the farmhouse should be
1, a big deal with items that can be
2, made in advance w
3, double ovens,
4, to prevent packing burnout.

Most recipes are oven rather than stove top, and I have some GF adaptations and simplification tricks up my sleeve as well.

I'm thinking quantities to carry over for our Dec. 27 anniversary and the following days.

I've asked Greg to do his signature made-in-advance turkey job, and the scalloped potatoes. Also a roast or two to eat down on freezer items; and/or maybe a big batch of italian sausage too.

The idea is: not much cooking in that last week before our fast departure, and cooked but frozen leftovers to take, if any.

Since romaine is now presumed contaminated, veggies are casserole style. We can always add cherry tomatoes.

I plan on doing the bulk of the cleanup; I'll need that standing time. As each glass pan is washed and dried, into an open packing box! (Ditto dinner plates, which will give way to paper at the end.)

I also plan on doing the shopping.

My thought is that rather than see this as his "orders" (his default setting), he might look forward to this plan for a boatload of comfort food from his loving wife, as we are apart Thursday. (I've sent him each recipe for pix and mouth-watering.)

Of course pies and cheesecake are always welcome! (He loves to bake.)

~S~