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Yes.  Please listen.

Thanksgiving shouldn’t be hard!  People get SO stressed about this holiday (myself included) because there is just so.much.to.do.

I get that, I do.

BUT, it is my so humble opinion that people make things harder on themselves than they really need to by insisting on making everything themselves and ON THANKSGIVING.

Thanksgiving is for giving thanks and getting drunk, people.

Not slaving in the kitchen.

So, it is with that list of weird statements that I will yet again force on you the majesty of roasted tomatoes.  They’re right there!  Click on the link and MAKE THEM for this week.

I roasted 4 whole cans of them last night and will take them to 3 different thanksgivings – I don’t have to worry about them for the rest of the week!  They’re fully cooked in oil in my fridge and have no danger of spoiling, but they aren’t STRESSING ME THE HECK OUT.

The pilgrims would have wanted it this way.

The pilgrims also would have wanted me to give you the following list of things that you can make SO EARLY and just warm through on Thursday, or whenever you celebrate Thanksgiving (or just have a big meal – they’re all equally stressful!).

  • Mac and Cheese – use this recipe but use whatever herbs you have on hand or nothing at all for picky eaters – you can make this today and bake it at 375F for an hour until it’s bubbly whenever you’d like to eat it.  Is the oven at a different temperature for something else that’s cooking for the meal?  No worries.  If it’s lower, let the mac and cheese cook longer.  If it’s higher, take it out sooner.  It’ll be just fine!
  • Pickled Onion Salad – there’s nothing wrong with a few veggies at Thanksgiving, people!  Make the onions whenever you get a chance, then cut up the tomatoes or whatever veggies you’d like to use.  Store each veggie separately in it’s own container, then when you’re ready to serve toss the onions, veggies, herbs, and salt and pepper together.  Easy and zero fuss right before you serve.
  • Mashed Potatoes – same thing here.  I make these a day or two in advance (or early in the morning if your family is more thankful in the evening) and then LEAVE THEM IN THE POT.  When you’re ready to serve put the potatoes back on the stove over low heat for 20 minutes or so with an extra 1/2 cup of milk.  Stir them every 10 minutes to make sure they don’t stick and add more milk if they start to dry out.  They’re ready when they’re the temperature you’d like them to be.  Better yet, go fancy and make Roasted Garlic Mashed Potatoes!
  • Roasted Beets – make these as soon as you can, they’ll keep for eons too!  Roast them just like the recipe says and keep them in the fridge until you’re ready to serve them.  Then, put them in the oven if you have space at 300 for about 30 minutes, or microwave them for 2 minutes and call it a day.  No one will ever know!
  • Other human beings – I wouldn’t necessarily recommend cooking them for any length of time, but chances are that if you’re hosting Thanksgiving other people will offer to help you with shopping, preparation, or by bringing things.  Let them!  Why the heck not?

This is all I have for you, my friends.  Please don’t stress about this week – enjoy the craziness of cooking, eating, drinking, and appreciate your loved ones.  Let me know what you end up making, I’ll need new ideas for Christmas!