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Quick fixes for common Thanksgiving dilemmas
1. Problem: You can't buy all the food you'll need for the big day in a single trip.
Solution: Divide and conquer. In early November, make a master list of what you'll need, then divide it into perishables and nonperishables. Buy everything that won't spoil as far in advance as you can. Return for the turkey, dairy products, fruits and vegetables a few days before you begin cooking.
 2. Problem: More food than refrigerator space.
Solution: Clear out the refrigerator a few days before, removing unidentifiable leftovers, expired condiments and nearly-empty containers. Still short on room? Remember, not all perishables must be refrigerated. Items that merely need a cool, dry place can be stored in the pantry or a beach cooler. If extra refrigerated space is needed, add ice or frozen gel packs to the cooler - just think of it as camping. (To be in the safe zone, a thermometer placed inside should stay below 40° F)
3. Problem: Thawing the turkey in time.
Solution: Ideally, thaw in the refrigerator in the unopened wrapper, breast side up, allowing a full day for every 4 lbs. of turkey. Place it on a tray or rimmed baking sheet in case of drips. Need it thawed in a jiffy? Submerge the turkey - in the unopened wrapper, breast side down - in cold water. Change the water every 30 minutes to keep the surface cold. The minimum thawing time is about 30 minutes per pound for a whole turkey.
4. Problem: Too many cooks in the kitchen.
Solution: Move as many activities out of the kitchen as possible. 
- Put all the glasses, ice, and beverages away from the food prep area. Save an easy task, like serving drinks, for guests who want to help.
- Prepare a place out of the way for guests to place their dishes such as a small part of the counter or a table right outside of the kitchen. Set out anything that might be needed, like serving dishes and spoons.
- Ask your guests to bring only dishes that can be served either cold or at room temperature so they won't need to use the oven or the stovetop during those last, busy minutes.
5. Problem: The candles you bought are too wide/too narrow for your candleholders.
Solution: For a candle that's too wide for its holder, use a sharp knife to "peel" away (like peeling an apple) wax, but only as high as will be covered by the holder.
For a candle that's too narrow for its holder, wrap masking tape around the bottom, adding just enough layers to take up the extra room and making sure the tape doesn't go high enough to show.
Pssst: To prevent candles from dripping, place in the freezer at least a few hours before lighting.
 6. Problem: The gravy is lumpy.
Solution: Take it for a spin in the blender to work out those lumps. Prevention is even better - the secret is cornstarch, instead of flour. Dissolve cornstarch in COLD water and add to a pan of boiling turkey drippings while stirring. Within a few seconds, the juice will thicken to a smooth gravy. The amount of cornstarch mixture you use will depend on the amount of drippings or juice you have. But start with a small amount, adding more, as needed, for the consistency of gravy desired. Then add seasonings.
7. Problem: Food cools off so fast once it's in the serving dishes.
Solution: Pre-heat the serving dishes by filling with very hot tap water and letting them stand for a few minutes before serving. Then swap in the hot food. | 
An easy way to avoid temptation and treat our soldiers at the same time: Donate your leftover Halloween candy to Operation Gratitude. This non-profit organization sends thousands of care packages each year to our soldiers deployed in harm's way. Filled with candy, handwritten notes and small items we take for granted, these boxes can really brighten a soldier's day. 