OK, so the goal, or at least my goal is to share info on who's bringing what, when, and identify and address logistics.
| Who? | What? | Comments! |
|---|---|---|
| Walter | Sour cream coffee cake | Goes into the freezer 11/13 |
| Walter | Chex mix | Went into the freezer 11/12 |
| Walter | Turkey stock | Made 11/11; into the freezer 11/14 |
One of my real concerns is how much can be cooked ahead and transported to Long Beach for reheating. I suspect that oven space will be at a premium, and hogged by the turkey. So, making yams on the spot may be a challenge. Ditto baking pies. Thoughts anyone? Bueller?
4 comments:
Aw, man, We can always just nuke the stuff that needs to be reheated... (joing, Walter). I've got the taters & pecan pie. Pies can and should be made ahead of time.
Steve's bringing "wine, a lot of it, decent quality"
Phyllis (Jordon's Mom): I have 6 bottles of wine (3 Chadonnay; 3 Pinot Noir) for Thanksgiving dinner.
Amanda wants to know: Carol- will there be room in one of the three fridges for jello shots?
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