Silver is polished
Table linens are ironed.
Place cards are made.
Pie crusts are made and in the freezer.
Dinner rolls, too, made and frozen.
Butter sits in the freezer, pressed into molds that will produce acorns and leaves.
The turkey, though, is now defrosting in the fridge.
Groceries are purchased.
Decorations are out.
Foil-wrapped chocolate turkeys procured.
Still have to make a run to the liquor store this week. Cleaning and cooking chores are down for each day, including the countdown for Thursday to get it all on the table in time for the in-laws to eat and be on their way before dark (their preference). It's all right.
Among other things, I really am thankful that my mom gave me her silver; she said she knew I'd take care of it and use it, and I do. I'm wistful not to have my own family coming for the holiday.
We've got an aggressive plan for rest and relaxation, starting by about 4:40 or 5 on Thanksgiving, and I'll toast with a glass of gluhwein. Not hip to gluhwein? Drink of the gods, let me tell you -- a hot spiced wine that cures all that ails you. I happen to have a recipe for just one:
4 oz medium red wine
1/2 oz brandy
1 tsp sugar
1 slice lemon
1 slice orange
1 cinnamon stick
Combine in a small saucepan and simmer gently for a minute or two. Strain into a heat-proof glass and savor.