This post was originally published on November 10, 2011.

Thanksgiving is 2 weeks away!  Is the exclamation point there to emphasize panic or joy?  I’m excited!  I’ve been teaching quite a few Thanksgiving-themed classes as of late and I’m feeling spirited.  Don’t let these Thursday posts stress you out.  The whole point is to show you what you can do in advance, not what you must do in advance.  All these tips and strategies are most relevant to the hosts and hostesses who are preparing most or all of the meal themselves and who have a busy schedule leading up to the holiday.  If I didn’t get a lot of these tasks completed early, I don’t see how I could pull off this meal without tons of stress.

Here’s what you can get done this week:

• Get your knives sharpened Especially your carving knife.  A razor-sharp knife is the most important tool in your kitchen.  In my area, you can get your knives sharpened at Sur La Table, the farmer’s market and at the local cutlery store at the mall.  I think Sur La Table charges $1/inch.

• Make your grocery lists  I make three lists:

1. Non-perishables (e.g., flour, spices, wine, nuts, dried fruit)  I buy these now.
2. Perishables to buy one-week ahead (e.g., winter squashes, butter, hard cheeses, potatoes)
3. Perishables to buy two days before (e.g., turkey, dairy, bread for stuffing, all other fruits and vegetables)