Preparations

The cranberry sauce is made.  The lumpy and the smooth.  I had to do the smooth cranberry sauce over, since it wouldn't jell the first time.
Table is done, the leaves are in.  The tablecloth picked out, the dishes picked out, and I got a pumpkin shaped salt and pepper set from Beth - thank you, Beth!
I just made some ricotta cheese.  I was aghast to see how absolutely easy it is to make ricotta!  It never occurred to me to make it myself, until I happened to see the recipe by the Barefoot Contessa.  Easy!
4 cups milk
2 cups cream
1 teaspoon salt
3 tablespoons white vinegar.

Bring milk and cream to an almost boil - 180 F, and just about to 100 C.
Take off the heat and add 3 tablespoons white vinegar.  Let rest for a minute or so, then gently pour into a cheesecloth covered drainer.  Let drain, squeeze out as much moisture as you like after letting it drain, and you're done!  You can use it for lasagna, or stuffed shells, or, if you don't add too much salt, for cheese cake, or cannelloni...
I happened to see 3 pounds of ricotta cheese in the grocerey for $9+, that's insane!

Anyway, since I don't drink a lot of milk (none), and I had some at home because the kids were supposed to visit but didn't, I found this awesome use for the milk which I would have poured down the drain.
Okay, tonight make the gravy and the stuffing, prepare the brussels sprouts (Rosenkohl), and I'm set.