Thanksgiving Prep Has Begun

 I've officially started my Thanksgiving prep for this year.  I made 10 pie crusts and froze them.

My cranberry sauce has been made and canned.  I made a lot because each guest gets to take one home with their leftovers.

 Look at all of these women preparing the dinner.  This is what I need, an army of women! This year my daughter and The Chef are making some of the sides and he is smoking one of the turkeys for me.  He smoked a chicken recently and it was the best chicken I ever tasted so this will be a real treat.

 I started to set the table too.  The centerpiece will be completed just before Thanksgiving day.  You can set your table far in advance and just cover it with a thin plastic painters drop cloth.

 Today I am driving to the country to order my turkeys and a ham.  I've never made a ham for Thanksgiving but I am having so many people that I thought the variety would be nice.

 Next week I will bake some short breads, gingerbread bars and maple nut bars.  These can be made in advance and kept on plastic containers. They actually improve in taste as they age a week or two. Besides a variety of pies, I like to have a good selection of other desserts as well.

Then on the big day people will travel over the rivers and through the hoods to get to my house for dinner.

 I always make lots of extra food so everyone can take home at least enough for another meal.

This year I will be making some traditional New England and Southern appetizers and side dishes which I will post them as I go along.  It's an early Thanksgiving this year and I have lots to do.