Tuesday's Tip of the Day: The Secret to Writing a Perfectly Executed Shopping List

Before heading to the store, take a minute to write out your shopping list to save time and money! If you haven’t factored in pizza night this week and have a packed schedule, when were you planning on eating the pre-made pizza dough before it goes bad? Exactly!

When I write a shopping list, I always write the list according to my store. At my local grocery store, the dry goods are located to the far left and the produce and dairy are in the far right corner. Knowing this, I build my list starting with the dry goods and working my way toward the dairy and produce.  This way, I streamline the entire process as I work my way from one end of the store to the other. I also like to finish with dairy and produce to keep them at their prime as long as possible.

As far as the list itself is concerned, I like organizing it by categories and as they appear in my store:

• Alcohol/Drinks: Wine, OJ, Sparkling Water, etc.
• Dry goods: Paper towels, Dish Soap, Dry Beans, Canned Tomatoes, etc.
• Frozen: Ice Cream, Phyllo, Frozen Fruit, and Vegetables, etc.
• Protein: Seafood, Beef, Poultry, Pork, etc.
• Produce: Bananas, Lettuce, Garlic, Cilantro, etc.
• Dairy: Milk, Eggs, Cheese, Sour Cream, Yogurt, etc.

Before you head to the store, print or write down your shopping list and accompany it with a pen crossing off items as you shop. By creating a thoughtful and well organized shopping list, you will save time and money while ensuring all items are accounted for. 

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Picking Parsley

I have yet to meet someone that likes picking parsley. One leaf at a time, it’s a tedious process but one that needs to be done to prevent bitterness from the stems. My friend, Chef Mac, once taught me an excellent trick for picking parsley, and picking it quickly! From now on, I am a parsley-picking-wiz and actually look forward to it!

This works best with a medium to large bundle of fresh parsley so there is more to work with. Take a dinner fork and literally rake the teeth end through the leaves while holding the stems. Leaves will catch in the teeth of the fork as they pull from the stem. All you are left with are stems, which you discard, and perfectly picked parsley.

Now how is that for easy?

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: How to Properly Crack an Egg

This may not have ever occurred to you, but how and where you crack your eggs can significantly reduce the chance of salmonella. Want to know more? Well, here’s the skinny:

• If salmonella is present, it would be on the outside of your egg.  Think about eggs, where they come from, where they land and what is sharing their “landing pad.” Other chickens of course!
• When you crack an egg, make sure you don’t crack it on the bowl as it could contaminate the bowl. Instead, crack your eggs on the counter.
• Always wash your hands after you touch eggs.
• If a piece of shell lands in your bowl, use clean fingers or a spoon to get it out NOT the shell.
• When adding more than one egg to a recipe, crack each one separately into a separate bowl before adding to the main bowl.  This way, you can remove shell fragments and observe any odd colors or smells before cooking or baking.

The chances of getting salmonella are very low but taking these small precautions is well worth the potential risk.

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Securing Your Cutting Board

Before you bring out your cutting board for tonight’s dinner, let me share a quick tip.

Placing a wet paper towel, kitchen towel or shelf liner under your cutting board keeps it from sliding around your counter top as you slice, chop and dice. It’s a simple trick but one that keeps fingers safe while making your prep even more efficient.

Now how is that for a quick and easy fix?

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Storing Fresh Herbs

I absolutely love fresh herbs, but often find it hard to use them before they turn. One sure way to help prolong their shelf life, is by loosely wrapping them in damp paper towels. This helps to keep the herbs hydrated and “perky,” for lack of a better word. You can store the wrapped bundles of herbs in a large ziplock bag but don’t seal the top so they can breathe. There is nothing better than fresh herbs so go ahead and buy a few now that you have this handy tip up your sleeve.

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Storing Pantry "Odds and Ends"

When it comes to organizing your kitchen for ultimate functionality, productivity and efficiency, there are a few ways that simply organizing your pantry can help.

Whether baking, dredging or flouring my work surface for fresh bread, I keep flour and sugar front and center.  Whatever it is that you turn to on a daily or weekly basis, finding ways to efficiently store those items on your countertop or pantry without changing the “look-appeal” is easy to do! From mason jars for smaller items (like spices), to larger containers fitted with airtight seals, there are a plethora of options to help sort through the half opened boxes of pasta, rice and beans in a stylish manner. And, storing items in like containers makes for easy stacking!

For example, Weck canning jars – with a quickly printed label across the front – can easily organize all of your spices, dried pastas from open containers, cereal, and loose “odds and ends.” OXO carries a great line of plastic storage containers in various sizes and shapes that can easily fit everything from angel hair pasta, to brown sugar, rice and even chocolate covered almonds (my personal favorite). Best of all, they have an airtight feature which protects contents and keeps air out!

Go ahead, toss out those ziplock bags with half opened containers of rice and beans and start organizing your new pantry. Your stylish and chic new pantry, that is!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Cutting Butternut Squash like a Pro!

Butternut squash is quite possibly one of my all-time favorite vegetables. Whether I roast, sauté, puree or garnish with them, I simply cannot get enough! Before going to culinary school and working in the culinary industry, I always bought the pre-cut variation as quite frankly, all the work was done for me and I could eat them faster. Just looking at a butternut squash can be quite intimidating and knowing where to even begin can quickly deter anyone from venturing there. I am here to tell you that buying whole butternut squash is not only cheaper, fresher and more rewarding, it actually tastes better!

When you buy pre-cut anything, for that matter, you don’t know who cut it, when it was cut, how it was handled and what they did to it to keep it from getting slimy as it sat on the shelf waiting for you. Have you ever had pre-cut butternut squash and it had an almost slimy texture and smelt a little, well, funny? This won’t happen when you start preparing your own vegetables and know exactly the date, hour and minute in which they were prepared.

1.   Selecting: When selecting a butternut squash, look for one that is about the size you will need. The squash shouldn’t be too soft at the stem or bottom end and shouldn’t have any gashes or cuts on the sides. Some can be odd shaped, so try your best to find one that will make the preparation stage easier on yourself.

2.   To begin:

1.   Cut a flat surface from the bottom and top of the butternut squash so it can easily stand without wobbling.

2.   Standing the butternut squash straight up, cut directly across the middle. Using a sharp knife, carefully carve away the skin from the “flesh.” Repeat this same process with both halves.  

3.   Once the squash is trimmed, cut the squash into desired size pieces and voila, you have beautifully fresh prepared butternut squash at the ready!

Now that you know how to prepare butternut squash, why don’t you pick one up and prepare a delicious homemade meal to share around the table together with family and friends!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Hosting New Years!

From finger foods to signature cocktails, festive playlists and a champagne toast at midnight, New Years Eve is full of festivity.

For those of you that are hosting this year, major props go out to you! There is a menu to plan, outfit to adorn, champagne to select, food to make and guests to greet. This is all perfectly manageable and I am here to give you a few pointers for a perfect celebration leading you straight through the New Year!

Menu: For New Years Eve, I always recommend heavy h’ordeurves. People are excited and mingling, let that continue without a formal place-setting. When it comes to appetizers, think finger foods that can easily be enjoyed with a champagne flute in one hand and food in the other. From mini quiche to smoked salmon on toast points, your options are limitless. Just remember to spread out your food stations to encourage people to mix and mingle and not huddle in one area. Make your guests work for their food by encouraging them to work the room.

Drinks: Champagne, of course, should be plentiful come midnight, but also during the party. Having a signature cocktail is a great idea if it can be made ahead of time and doesn’t require a special recipe per cocktail or locating the host to make it for them. If you have a large enough gathering, hiring a bartender might be a good idea! One idea, is making a big pot of Glog which is red wine, apple cider, vodka and nulling spices. This way, you can fill a large carafe and let guests help themselves. Allow yourself the opportunity to also enjoy the party by not getting stuck by the bar! Plus, no one will expect that! Also, make sure you have coffee and non-alcoholic drinks for those that are driving. Sparkling apple cider is a great option.

Music: Think upbeat, fun and lively. Let the music help you set the mood!

Decorations: Keep your holiday decorations up but don’t feel the need to add more. Less is best sometimes!

Attire: Tell your guests the attire for the evening. I always think formal attire is fun as it makes the celebration that much more special. Plus, all of your photos will look that much better!

Activity: As guests arrive, ask them each to write down a quick New Years resolution and to seal it in an envelope with their name on it. Give them strict instructions to not open the envelope until next year. This way, guests go home with a memory from the party and something to stay focused on throughout the rest of the year.

However you decide to ring in the New Year, I hope that you find time to gather your friends and family around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Storing Christmas Decorations

For those of us that have yet to take down the tree and festive red and green wreaths adorning your front door, I cannot blame you! Christmas, and the holiday season in general, is so festive and brings such joy! If you haven’t started the clean up process, here are a few tips that will make next years set up quicker than ever!

• Lights: Wrap them neatly using a strip of Velcro to secure it together. Label a ziplock bag with details on where the lights came from, i.e. “fireplace mantel”, and place the lights inside that bag. This way, you will not have to remember a year later which lights go where and re-measure and align.
• Decorations: Store decorations in between layers of tissue in plastic crates fitted with lids for each stacking and storing. If there are any decorations that are broken or are missing their hanging attachment, place those to the side and either fix or retire them.
• Nutcrackers: These are best stored in the same plastic moving crates as the ones used for decorations (see note above). Make sure you label the box!
• Stockings, Santa hats, tree skirt, angel, etc.: Store them together in a crate fitted with a lid and make sure you label the box with all the contents inside.
• Christmas mugs, plates, serving pieces, runners, napkins, tablecloths, table decorations, candles, etc.: Store all of your holiday dinnerware in moving crates fitted with lids for easy storing and stacking. Label each box with its contents for easy access next year.
• Christmas CDs: Store them together in a box fitted with a lid for easy stacking and storing. Make sure you label them as well!  This way, you aren’t sorting through your entire CD collection trying to find Josh Groban’s Noel!

Whatever you can do today to make next year easier, will be welcomed with open arms next year. We always think, “I will remember where that goes,” but a lot happens in a year and quite frankly, remembering which string of lights goes where is the less of our worries.

Until next year, enjoy the final days of the holiday season and get ready to take on a new year and a new you!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Day of Dinner Execution

With Christmas in 2 days, I am guessing most of you are starting to plan your day-of execution plans. What time to fire the ovens, begin prepping, cooking and heating the mulled wine, etc. In order to have a smooth and flawless dinner party, I have outlined a few pointers to help you plan out your big day:

1. See what you could do the day before to help free up time as well as countertop and refrigeration space. Those are both prime real estate day of!
2. What time is dinner? Then, work backwards with each menu item. The roast is going to take 2 1/2 hours to cook then needs 30 minutes to rest therefore it should go in the oven at x time.
3. How many dishes will need the oven and stovetop? This way, you can figure out what time one dish needs to go in so it comes out in enough time for the second dish to go in.
4. Write a time schedule for the day for absolutely every item on your list per recipe. This way, you know everything is accounted for and if you keep to the schedule, dinner will be ready on time.
5. Regardless of the above, having a detailed plan for the day and how you plan on getting to dinner on time, is of upmost importance! However you get there and whatever method works best for you, remember to include cooking times as well as resting and marinating times.

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: When Testing a Recipe for the First Time

Did you know that there are professional recipe testers and developers that test recipes for a living? These individuals work for magazines, celebrity chefs, restaurant groups, cooking schools, food blogs, and for huge corporations, like King Arthurs. I am one of those individuals and absolutely love what I do. I know you may be wondering how that could be a full time job, but think about it. When you pick up a cookbook, go to a restaurant or read the label for pie dough on the back of King Arthurs AP Flour, you expect it to be perfect. Well, someone has to take ownership of that and make sure it is tested time and time again to ensure that indeed, it is flawless and that you, the consumer, are set up for success.

Most of you will never have a desire or need to develop new recipes, but the tips I have learned through doing so professionally, can lead you to success when testing a recipe for the first time.

1.   Whenever you begin a new recipe, make sure you read through the entire recipe. Does it make sense? Are the ingredients readily available or will you have to seek out specialty stores that may carry them?

2.   Read through and highlight any techniques that you may not be familiar with. For example, what does “trussing a chicken” mean and how do I do that? Do I need special tools beside a nifty YouTube video?

3.   Look at the time it will take to cook, marinate, bake, rest, etc., to make sure you have that time. This way, you can easily decide if that key lime pie can be enjoyed tonight or tomorrow. You cannot rush recipes!

4.   Any special notes. Make sure you look for any side-notes that may make it easier for you to prep, cook, store, slice, serve, etc.

5.   Make sure you have every ingredient. Go through the ingredient list, one ingredient at a time, and literally pull out that ingredient. Place them on a baking sheet and write down any ingredients you may not have, including equipment like cooking twine.

6.   Before you start cooking, make sure you have all of your ingredients prepped per recipe specifics, pots, pans, whisk, etc. are pulled, and oven is preheated. Too often, people begin recipes only to realize they are short an egg or the 9x13 baking dish is still at their friends house from last night’s potluck.

7.   Room! Make sure you have room in your fridge if something needs to marinate or on your stovetop if something needs to set after coming straight from the oven.

8.   Hot mitts and kitchen towels. Make sure you have what you need to keep the kitchen tidy, organized and moving smoothly. This will no doubt keep you on point and focused. After all, “a cluttered kitchen is a cluttered mind.”

Now with that, I hope you find great success from every recipe you aspire to master. Cooking should be fun, shared with family and friends and thoroughly enjoyed around The Table Together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Cutting an Onion without the Tears

One of the questions I am often asked, and one I often ask myself, is how to avoid the steady stream of tears when cutting an onion. No matter what way you “dice it”, pun intended, there is no guaranteed way to prevent tears. But hopefully, these ideas will save a box or two of Kleenex. After all, cooking is supposed to be fun! 

1.   Sharp Knife! Having a sharp knife is absolutely critical! Plus, it gets you through the onion in record speed.

2.   Contacts: If you wear contacts, or have them, they are the surest and easiest way to keep the sting from your eyes. Or better yet, find someone that has contacts and ask them to lend a hand. 

3.   Environment: A fan, open window or some sort of movement in front of you helps push the fumes away. 

4.   Speed: Before you start, make sure you have everything you need and that you can start and finish without any interruptions. Get in and out as quickly as possible!

5.   Refrigerate: Some say, refrigerating your onion before you begin to cut it, helps lessen the “fragrance.” Just make sure you keep the onion in the crisper drawer and away from milk, eggs and cheese that can quickly take on the onion’s pungent flavor if in close proximity.

6.   Freezer: Place your onion in the freezer for 15 – 30 minutes before cutting. I don’t use this option, but the show Food Detective highly recommends it so maybe it’s worth trying?

At the end of the day, if the above don't work for you, there are always pre-cut onions but they aren’t nearly as good or fresh!  

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday’s Tip of the Day: When Brown Sugar Gets Hard

With all of the baking around the holidays, reaching for the brown sugar only to realize it is rock-hard, can be quite disappointing. We have all been there! “I don’t need any more brown sugar, I have loads of it at home” only to discover the “loads” is half a bag and its lumpy and hard. Ahh!

Here are a few ideas that can help loosen the brown sugar into a more manageable state:

1.   First, try adding a few large marshmallows to the bag and sealing it tight. The marshmallows add the perfect amount of moisture to the environment helping to loosen the sugar. After a day or two, you should be able to use your hands to work through the larger lumps until it is in a granulated state.

2.   Second, add a slice of white bread (not sourdough which will impart flavor) and allow that to help by releasing moisture into the sugar.

The best way to store brown sugar is without air! I find that even using those plastic containers that look nice on your counter and promise to release excess air, don’t work for brown sugar. The best way to store it is in the bag it came in, excess air released, zipped and then rubber banded to double secure any air from coming in.  Simple, right?

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Carving a Turkey like a Pro!

Yes, a grand 15 plus pound turkey can be intimating. It’s big, hot, slippery and juicy. Before you hand over the carving knife and fork, let’s breakdown the bird – literally.

Carving Knife: First of all, a carving knife and fork are essential! The only thing more important than a carving knife is a SHARP carving knife. Places like Williams-Sonoma and Sur La Table offer sharpening services often with a 24-hour turnaround. I highly recommend that you take all of your cooking knives, at least the ones you plan on using this week, to get a touchup. It will expedite prep, make carving easier and even, safer! A dull knife in the kitchen is an accident waiting to happen!

Cutting Board: I just learned a terrific tip about carving your turkey while keeping the juices at bay. Place a cutting board inside a large baking sheet and once the bird has cooked, allow it to rest on there. This is the best (and cheapest) option for a carving board that captures all of the delicious juices. I also recommend putting a wet towel or rubber shelf liner until the baking sheet so it doesn’t slide around your counter as you carve.

Apron and kitchen towel: This is going to get messy and hot! Dress accordingly.

Rubber Gloves: If the turkey meat is too hot to touch, use clean (brand new) kitchen gloves or double up on the throwaway (un-powdered) kind. This will help tremendously!

Carving: There are great videos on YouTube that offer step-by-step instructions on carving, but here is my verbal breakdown:

1.   First, cut the cooking twine and release the legs. Using a firm grip, rotate the legs away from the bird on either side to dislocate them. This will help position the turkey and keep it from rolling around as you carve.

2.   Secondly, do the same with the wings. Using your sharp carving knife, cut in between the joint bones and remove the wings. I don’t find too much meat on the arms and often throw the bones into my stock.

3.   Next, run your sharp knife straight down the middle of the breast plate. In between the two breasts you will find a bone that runs from head to tail that can help guide your knife. Slant your knife to the right of the bone (for the right breast) and cut under the breast meat to separate the breast.  Place on platter. Repeat on the left side.

4.   Next, remove the leg and thigh combo: use your knife to cut between the joint of the thigh and carcass (where you dislocated). Repeat with the other leg and thigh combo.

5.   Next, for good luck, use a small knife to remove the wishbone located at the top right above the breast meat.

6.   Before serving, slice the breast meat and remove the bones (optional) from the dark meat to avoid any “messy” fabricating at the dinner table. Note: Save your bones for turkey stock, which can be made within 3 – 4 hours over simmer (another day of course!)!  

7.   To please your guests, keep dark meat on one side of your platter and white meat on the other.

8.   And with that, you have a beautifully carved turkey ready to be passed around the table!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Thanksgiving Prep List

When you think of Thanksgiving, you often think lots of shopping, prep work, dishes,  But what about the friends and family that are gathering around the table sharing in conversation and a home-cooked meal? We often spend more time focusing our energy around the details of Thanksgiving instead of the moment where friends and family tightly nestle around the table.  Last week we talked about how a shopping list can help ease stress, and this week I want to focus our energy around the importance of creating a plan and schedule.  With a production list, you can easily create a timeframe and plan for each dish, when it should be prepared, put in the oven, removed from the oven and any other intricacy that may come with it. I am a huge planner and believe that when it comes to cooking, having a plan and roadmap from which to cook is absolutely essential and critical to a smooth and fun, yes FUN, Thanksgiving. So let’s talk about a production list, as we call it in the food industry:

1. What is a production list? A production list lays out each dish that will be coming from your kitchen. Whether it is the Parker House Rolls, stuffing, turkey, gravy, green beans, or even mulled wine, everything must come from those burners or ovens. It helps us find time to execute each dish in a timely and organized manner so dishes are coming out of the oven while others are going in. It creates a smooth flow and accounts for every single element of your meal.

2. When should I start the production list? The production list can be made for the entire week of Thanksgiving. This way, you can start working on items that can be done up to a few days before which saves you time and counter space on the day of. Items like purchasing ice, slicing lemons, making a vinaigrette, preparing the jello salad, picking rosemary, making the cranberry sauce, pie dough and shells, cornbread for the stuffing, can usually be made beforehand. Try to get as much done before as possible!

3. How do I begin? First, write down everything you will be making. Don’t forget the small details, like butter and jam for the rolls, wine, ice and lemon for your water, and whipping cream.

4. Then what? For each dish, even the minute, write down what needs to go into it from a production/labor standpoint. Mashed potatoes for example: Scrub potatoes, peel potatoes, cube potatoes, cook potatoes, mash potatoes, heat milk, add milk & butter, season, re-heat. Then next to each item, estimate how long it will take you to do that. For example, 15 minutes to peel all the potatoes, 20 minutes to cook the potatoes, etc. Create a timetable from 0 minutes to mealtime. This will also help you determine what time you need a few extra hands in the kitchen!

5. Ok, now what? Go back through your list and organize dishes by the amount of time that will be needed. For example, Turkey needs to come out of the fridge 1 hour before cooking, let’s say, and then needs two hours to cook and 45 minutes to rest. I also need to find 20 minutes to dress, season, truss and prepare the turkey. Use your mealtime as a starting place and count backwards to determine what time the turkey needs to come out of the oven so it has time to rest and is still hot before carving. Start with the items that will take the longest and go from there right to serving dessert. This way, what must be cold will be cold and what must be hot will be hot. In addition, you won’t get to the potatoes and realize they may not be cooked by the designated mealtime.

6. Stick to the schedule! This is your plan and roadmap. If you venture off the map, chances are you may get lost or find that a key element may have been forgotten.  This is your lifeline all week so stick it up on the fridge, review it, stick to it and believe that it will get you to mealtime while actually enjoying the time huddled around the oven with your family and friends.

Having a plan, goal and schedule will no doubt make cooking and hosting Thanksgiving more enjoyable allowing more time to gather around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Thanksgiving Shopping List

Before you head to the store this Thanksgiving, I hope that you take a minute to hear me out on the importance of a shopping list. Thanksgiving will no doubt need a few trips to the store. There is the turkey, spices, canned pumpkin, flowers, candles, and cranberries. There is also the issue of storing, trunk space and the ability to only push 1 shopping cart at a time. However simple this may seem, going to the store with a list in hand will keep you on track and make shopping that much quicker (and fun!). Here is how a shopping list can help:

1. Organized: Create a few shopping lists and date them. Use your menu to help build your list. For example, don’t add the turkey and flowers to your shopping list until the day before. Maybe you go once a week starting this week. Week 1 can include dry goods: canned pumpkin, spices, wine, apple cider, mulling spices, flour, sugar, etc. Week 2 can include: potatoes, dairy, coffee, sweet potatoes, eggs, butter, etc. And week 3 can include: flowers, turkey, cranberries, bread for stuffing, rolls, pies (if not making your own), etc. This way, each load is more manageable and gives you time to make room in your pantry before the next addition.

2. Save Time: By going to the store with a list, you know exactly what you need and can go straight there. Organize your shopping list according to your store. You hopefully have a good lay-of-the-land at your local store, but if not, take a stroll before you start shopping so you do. I like to start on one end and work my way to the other. I always like to start with the dry goods as they are shelf stable and can often be heavier. Then, work your way to produce, dairy and then protein.

3. Save Money: A shopping list will keep you focused on exactly what you need and sway you from making impulse purchases, which at the end of the day, you don’t really need.

4. Fewer Trips: Bring a pen and as you go, cross things off. This way, you won’t get home and realize you forgot the eggs! “If only I would have written that down!”

5. Less Stress: Shopping around the holidays can be stressful. There is parking, long lines, crowded aisles, and lots of end-caps with advertisements trying their best to entice us with something we don’t need. Having a list streamlines the entire experience keeping you focused and on point. I can’t help with the parking situation, but I can help with a mission and that’s a shopping list, pen and a little patience!

Shopping can be daunting but by heading to the store with a plan, you take control of the situation. Now with that, grab a pen and paper and start your list. After all, your less than 3 weeks away from T-Day!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tuesday's Tip of the Day: Mise En Place

One of the first lessons I learned at Le Cordon Bleu, was the importance of a clean work station. The term Mise En Place, defined as “everything in its place,” is the official term we quickly learned as we headed into the kitchens. This term is known throughout kitchens around the world and holds tremendous value. They say, “An organized kitchen is an organized mind” and I couldn’t agree more. The days where my dishes are cleaned, dried and put away, floor is swept, counter is clean, and I have a sufficient work surface from which to cook from, are the days I tend to make some of my best dishes and have more fun doing so.

Before you start cooking, take a look around your kitchen. Remove the clutter, create a spacious cooking area, wipe down the counters, put the dishes away, and get yourself organized. And most importantly, as you start to cook, make sure you clean as you go. There is nothing more daunting than a counter full of open products and a sink full of dirty dishes. Cooking should be fun! Simply put, when you use a teaspoon of vanilla in your chocolate chip cookies, wipe down any stray drippings, tighten the lid and put it away.

And, before you invite your friends and family into the kitchen to join you, pre-heat the oven (if using) and pull any items out of the fridge that may need to come to room temperature. Starting with an organized kitchen will make cooking easier, more enjoyable and rewarding

Now with that, gather your friends and family and let’s set the table together!

Cheers to starting a new tradition at home and around the table together!

 Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!