Alphabet Soup: Hosting this holiday? Don't panic

But because one of the titles I wear is food editor, many people seem to think I know everything about cooking.

That's a problem, especially this time of year.

Honestly, half the time I'm muddling through right along with the rest of you.

Gravy: Can't make it without lumps for the life of me.

Getting everything hot and ready at the same time: While I'm getting better, it's still beyond me.

Like most people, I'm still trying.

But people keep asking.

Thanksgiving causes anxiety and lots of it. It seems everyone is just looking for a little nugget to make the day a bit easier.

I've been there. From my first Thanksgiving meal where I had to call my grandmother because I had no clue how to truss a turkey, to another day when an entire meal was cooked and at the last minute had to be transported two hours away after my grandfather fell ill.

No meal is going to be perfect, least of all the big, picture- perfect Thanksgiving meal you've been dreaming about. You just have to roll with it. But here are some tips I've learned to make things a little easier and less stressful:

-- Plan a menu. Write it out in advance. Write another list of all the ingredients you will need. Make sure you have everything on hand. Walgreens (just about the only thing open) doesn't have everything you may need at the last minute. Trust me, I know.

-- Shop a few days ahead of time. If you wait until the last minute, the grocery store will be filled with impatient and often cranky customers, long lines and picked over wares. It's better to go early for nonperishables. If you need to go back later in the week for perishables, so be it.

-- Cheat if it will make things easier. Nobody ever said the meal had to be completely homemade. These days muffins and biscuits made from mixes are often just as good, and sometimes better, than those made from scratch. They are easier too. Use them. It will make things easier. Just make sure you have all the ingredients needed. Check the back of the box before leaving the store.

-- Make whatever you can the day before. What can be made the day before? The pies, the muffins, the vegetable tray, the stuffing (just don't stuff the turkey), the cranberry salad, and make your green bean casserole and have it ready for the oven. Just remember, everything you make ahead of time will need to be refrigerated, and then baked or reheated -- unless it's a vegetable tray. Make a list of what needs to be done. Follow it.

-- Set the table the day before. It's one less thing you have to do Thanksgiving day. It will help the stress level.

-- Pick up a couple magazines dedicated to the Thanksgiving meal. Read what the experts think and what they are telling you to do. They really know how to do this stuff. They can tell you how to make gravy. Many even offer advice for novice cooks. Plus, a little time reading offers a quick stress break.

But most of all, don't panic. Remember, those coming to your meal are friends and family. They are not coming just for the food, they are coming for the fellowship. If the turkey is dry, the gravy is lumpy and the pumpkin pie is crunchy from an eggshell or two, laugh about it. They will love you anyway.

Then tell them next year it's their turn to host.

(Contact Features Editor Kristen Smith at 213-6043 or kmsmith@naplesnews.com )