We have a Kringle and omelettes for breakfast, some years we make croissants as well.

Around lunch time we have a charcuterie board and baked brie, usually one other app like Virginia ham on sweet potato biscuits.

Dinner at 4/5.

I need the oven for meal prep, so I would not plan anything that requires it. We have cold breakfast items (cereal, fruit, bread, etc) as well as things that can be cooked on a stove top (e.g. eggs and bacon). People are welcome to fix what they want. BIL likes cooking breakfast food, so he might scramble some eggs for everyone.

Apps might be cheese, olives, and crackers...but nothing heavy. There are also always sandwich fixings.

I don't overthink it, make sure there is enough food that no one starves, and focus on dinner.

We usually have an egg casserole for breakfast. Or baked French toast and cook up a bunch of bacon or sausage. That's around 9am, there's yogurt and stuff if anyone is hungry earlier.

Light snacks at noonish. Charcuterie board, crackers, cheese, sliced veggies and a couple of dips. We'll set out some bread or rolls in case anyone wants to make a sandwich, but that's usually just the teenage boys.

Then we have dinner around 4. I like eating early enough to clean up and take a walk around the neighborhood before dessert, which usually ends up being around 7. And there's always a fridge raid for leftovers before bed.

Anonymous wrote:I like the formality and elegance of dining at 5 or later. When people make Thanksgiving an afternoon meal, it feels disappointing.

Agree and everyone isn’t hungry again a few hours later.

I like the formality and elegance of dining at 5 or later. When people make Thanksgiving an afternoon meal, it feels disappointing.

I think if you do something substantial like a breakfast casserole in the morning, soup is best for lunch so that your guests aren’t overloaded with heavy food.

I do two overnight breakfast casseroles. One is French Toast and the other is eggs, sausage, vegetables and cheese. I love French Toast one but need some protein. I prepare them the night before then just pop them in the oven an hour before breakfast time.

We eat Thanksgiving dinner around 5 or 6 too. I make an overnight egg, sausage, cheese casserole, ham sandwiches (the ones with the poppy seeds, mustard, Hawaiian rolls, etc), fruit bowl, veggies/dip, and something sweet. All made in advance and served 10:30/11:00ish.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It is August

Now that you’ve correctly identified the month, will you be moving on to tell us what year it is, and perhaps review your colors and your numbers?

What a jerk. And it’s pathetic you think you are clever. You sound like a 62yo trying too hard.

You do realize that a jerky thing to do is to come into a thread you know you aren’t going to participate in, or like, and attempt to shut it down? As if you are the arbiter of who gets to discuss what, when?

Anonymous wrote:

Anonymous wrote:It is August

Now that you’ve correctly identified the month, will you be moving on to tell us what year it is, and perhaps review your colors and your numbers?

What a jerk. And it’s pathetic you think you are clever. You sound like a 62yo trying too hard.

Anonymous wrote:It is August

Seriously

Anonymous wrote:I like the idea of soup and good bread, as the soup can be made a day or two before. Maybe butternut squash/apple?

Or pumpkin soup!

I like the idea of soup and good bread, as the soup can be made a day or two before. Maybe butternut squash/apple?

Anonymous wrote:

Anonymous wrote:It is August

Thank you. Why do people need to rush through summer? It is short enough as it is.

If you find this so upsetting, leave this thread and start your own Labor Day bbq thread.

I love holiday food threads at any time of year!

It's the Costco effect.