My cranberry sauce is made, the turkeys thawed, the tools of the trade ready for action, and I’m getting a start on the day with a proper breakfast sandwich — one of the many things for which I give thanks. That, and the fact that I’m taking a few days off to enjoy time with family and friends. I’ll be back on the blog Monday. But before I go, I’ll leave you with this Thanksgiving tip:
If you’re caught in the kitchen today or tomorrow, pulling your hair out and wishing you had professional help on hand (or at the very least, on speed-dial), here’s the next best thing: a list of holiday cooking hot-lines and Web sites. Eat well, travel safe, have fun and thanks, as always, for being here.
On a roll, already: TJ’s croissant with sliced turkey and homemade cranberry sauce.