Holiday Prep Tip #8 - Time and Place For Day of Cooking
With all these prep ahead tips there are still dishes or elements of dishes that should be made day of. Point here is to pre-prep the patchke stuff and leave the last minute cooking for dishes best served fresh and finishing touches. I like to think of the day of work as assembly day. I grab a my already cleaned and cut chicken, already in the baking dish, from the fridge, add a handful of already sliced onions, and rub with my ready-to go homemade rub (see tip #9).
Being organized like this including the essential step of having prepped your veg (ever notice how much longer a beautiful salad takes than a Brisket!) will save you from making each visit to the kitchen epic.
