GET A HEAD START ON YOUR HOLIDAY PREPARATIONS
How to Set the Perfect Thanksgiving Table
NAPKINS If you’re using nicely designed plates, show them off by placing the napkins either underneath the knife and spoon or on a side plate if you have them. If you’re using more basic plates, consider folding the napkin in a fun and creative way, and then place it on the entree plate as a focal point. CHINA Jacqueline Whitmore, etiquette expert and author of “Poised for Success” uses the “B & D Rule” when organizing
It’s hard to believe, but in just a few short weeks, Thanksgiving will be upon us. Whether you’ve hosted the entire family at your house for the last two years or 10, finding new ways to make the process a little more fun for the other diners and, more importantly, a little easier on you is always welcome. As a family-owned and operated company, our team at Janet Davis Cleaners understands cooking a delicious Thanksgiving feast is a big task, so we wanted to provide some helpful tips for setting the perfect holiday table now — to save you time later on! CUTLERY Despite what the nursery rhyme “Hey Diddle Diddle” says, when it comes to setting the table, you shouldn’t let the fork run away with the spoon. Start by putting the fork on the left side of the plate and the spoons and knives on the right. Then order them by which utensils will be used first and always be sure to turn the knife blades toward the plate.
own tablecloths, ironing them to get that nice crisp look can take up a lot of your preparation time. Since you already have a lot on your plate this Thanksgiving, why not allow us to lend you a hand. Bring your tablecloth down to our team of cleaning and pressing experts, so we can help you check a time-consuming task off your busy list! Burnished POTATO NUGGETS
plates. The rule specifies that bread plates (B) go on the left and drink glasses (D) go on the right. TABLECLOTHS Nicely cleaned and pressed tablecloths can both help elevate the formality of your holiday meal and protect your table from stains and spills. While you can launder your
SUDOKU
INGREDIENTS
• 5 lbs russet potatoes, peeled and cut into 2-inch pieces • 1/2 cup extra-virgin olive oil • 1/4 cup vegetable oil
• 8 cloves garlic, crushed • 2 sprigs rosemary • Kosher salt, to taste
DIRECTIONS
1. Heat oven to 425 F. 2. In a large pot, pour water over potatoes to cover by 2 inches. Salt water and bring to a boil over medium-high heat. Reduce heat and simmer gently for 10 minutes. 3. Thoroughly drain potatoes and let stand for 10 minutes. Toss gently and season with salt. 4. Meanwhile, combine both oils in a large pan and heat in oven for 10 minutes. 5. Remove pan from oven and add potatoes, turning to coat thoroughly. Return to oven and cook for 30 minutes, turning every 10. 6. Toss in garlic and rosemary and finish cooking for 8–10 minutes. 7. Drain and serve. 3 (248) 543-0340 Inspired by Bon Appétit
Made with FlippingBook Annual report