RS - November 2016

realsimple LIFE MADE EASIER

THANKSGIVING START o FINISH

100+ PAGES

of time-savers, recipes, tips, and traditions THE E A SIE ST TURKE Y YOU’LL E VER MAKE DIY CENTERPIECE S DE ALING WITH FAMILY DYNAMIC S CLE ANING HACK S

AND D ON’T FORGET…

the ultimate checklist to get prepped and ready!

NOVEMBER 2016

“Let us be thankful to the people who bring us happiness; they are the charming gardeners who make our souls blossom.”

M A RC E L P RO U ST, P L E A S U R E S A N D DAY S

INSTITUTE

Photograph by Rania Matar

NOVEMBER 2016

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The year Rhode Island turkey farmer Horace Vose began sending a bird, dressed and ready for the oven, to the White House for the president’s Thanksgiving dinner. Over the course of four decades, the renowned “Poultry King” would select the “noblest gobbler in all that little state,” which never weighed less than 30 pounds. Supplying the TOTUS for the POTUS was a big responsibility: When the fowl didn’t arrive in Washington as expected in 1910, the New York Times reported, “Fears were entertained yesterday that the White House would have to go to market and buy its own turkey.” The crisis was averted when the bird arrived the day before the holiday.

William Howard Taft had one more thing to be grateful for that year.

36 The number of years that Sarah Josepha Hale campaigned to make Thanksgiving a national holiday. Although George Washington had called for a national day of thanks on November 26, 1789, Thanksgiving was not made official until 1863. Much of the credit is given to Hale, a New Hampshire–born writer and editor, who published editorials in her journal, the hugely popular Godey’s Lady’s Book, and sent countless letters to political leaders emphasizing the importance of the holiday. On October 3, 1863, Abraham Lincoln proclaimed the last Thursday of November as Thanksgiving Day. Then in 1941 the feast was moved to the fourth Thursday of the month—a shift that ensured enough time to hit Christmas sales.

How many questions Butterball’s Turkey TalkLine answered during its first holiday season, in 1981. These days, more than 50 experts field nearly 12,000 calls to 1-800-BUTTERBALL on Thanksgiving Day alone. But calling may soon be for the birds.

For the first time, home cooks will also be able to text their questions (to 844-877-3456), 24 hours a day, from November 17 to 24. To save yourself a call or a text, here are a couple of A.’s to the most common Butterball Q.’s.

How long do I need to defrost a turkey?

Butterball says to allow one day in the refrigerator for every four pounds of turkey.

What is the ideal amount of turkey per guest?

The experts recommend 1½ pounds per person to allow for a full meal and leftovers.

Written by

Liz Loerke Illustration by

Real Simple’s own turkey tutorial—including our best ever turkey recipe—starts on page 183.

146 The total cast of characters that have flown in Macy’s Thanksgiving Day Parade since 1927.

That number includes generic inflatables, such as “Dragon” and “Giant,” at least 106 cartoon and video-game stars, and even one balloon modeled after a real person—a 1940 creation depicting actor Eddie Cantor. One deflating fact: Only 14 (!) characters have been female. And although 1982’s Olive Oyl is often credited as the first, comic-strip star Mrs. Katzenjammer actually blazed the trail, back in 1929. That said, the spectacle will get a strong dose of girl power this year, courtesy of a float featuring Girl Scouts of the USA, who will be climbing and belaying on a 3-D globe. After all, who runs the world?

Clare Owen

NOVEMBER 2016

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The number of radio stations that broadcast the Thanksgiving Day football game between the Detroit Lions and the Chicago Bears on November 29, 1934—the first NFL matchup to air on national radio. You can thank enterprising executive George A. Richards for creating the tradition that keeps noncooks out of the kitchen every holiday.

Richards organized the game to publicize the newly relocated Lions (they had previously been the Portsmouth Spartans of Ohio) in a town where baseball was king. Although the Lions lost, 16-19, the game drew an extra 11,000 fans to the University of Detroit stadium (score!) and an institution was born. The Lions have played every Thanksgiving Day since—except between 1939 and 1944, during World War II.

FOR MORE FUN FACTS AND FIGURES,

follow us on Twitter (@RealSimple).

SPECIAL THANKS TO ROBERT M. GRIPPO OF THE BIG PA R A D E H I S T O R Y P R O J E C T FA C E B O O K PA G E .

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C R A N B E R R I E S, B E Y O N D T H E S A U C E . . . . . . . . . . . 1 9 1

U N F O RG E T TA B L E P O TAT O E S . . . . . . . . . . . . . . . . . . . 1 74 11. 2016

ON THE COVER Thanksgiving start to finish The easiest turkey you’ll ever make 183 DIY centerpieces 156 Dealing with family dynamics 51 Cleaning hacks 16, 108 The ultimate checklist to get prepped and ready!

186 Cover Photograph by David Meredith Floral Styling by Nicolette Camille Set Design by Jeffrey W. Miller Food Styling by Maggie Ruggiero

E A S Y H O L I D AY M A K E U P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 4

NOVEMBER 2016

G ORGEO US DIY CENTERPIECE S ............................... 156

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TANGEROUTLETS.COM

Life Lessons GOOD READ

THOUGHTS . . . . . . . . . . . . . . 4 THE SIMPLE LIST . . . . . . . . . 6

DON’T UNRAVEL! Troubleshooting irksome tech problems (page 121)

Best-selling author Jennifer Weiner on traveling with her frank—and ultra-frugal—mother . . . . . . . . . . . . . . . . . . . .

PAG E 67 45

MODERN MANNERS

Taking politics off the (Thanksgiving dinner) table and other sticky holiday-season situations . . . . . . . . . . . . . . . . . . 5 1

LETTER FROM

EXPERTISE

THE EDITORS . . . . . . . . . . . 1 4

5 reasons the world is still a wonderful place . . . . . . . . . .

57

COUNTDOWN TO THANKSGIVING . . . . . . . . . 1 6

the Guide Your Words

HEALTH

THE VETS WILL SEE

What is your secret to hosting a great Thanksgiving meal?. . . .

WHAT HEALTH EXPERTS

YOU NOW . . . . . . . . . . . . . . 1 1 8

EAT ON THANKSGIVING

Strategies for a more wholesome holiday . . . .

22

DIY marbleized nails. . .

32

REAL SIMPLIFIER

How to plate food like a chef. . . . . . . . . . . . . . 3 4 TREND TO TRY

Shearling . . . . . . . . . . . . . . 3 6 LITTLE HELPERS . . . . . . . . 3 8

PAG E 183

Bar tools . . . . . . . . . . . . . . 1 9 5

STYLEWISE

Travel-friendly pieces for a stylish holiday weekend . . . . . . . . . . . . . . 1 3 5

Leftover-Turkey Enchiladas . . . . . . . . . . . . 1 9 7

FAMILY

WORK & MONEY

5 EASY DINNERS . . . . . . 2 0 0

HOW TO BE GRATEFUL

AMERICAN VOICES

(WHEN YOU DON’T REALLY

Angela Dorn, chief legal officer of Single Stop . . 1 4 7

Brow essentials

PRETTY PRACTICAL

....... 92

FEEL LIKE IT)

Find Thanksgiving spirit— for you and your kids . . 9 7 HOME

ASK BUCKY

What to do when you’re “manterrupted” . . . . . . . . 1 4 8

HOW TO CLEAN THE

PRODUCTIVITY PRIMER

TRICKIEST AND ICKIEST

THE STAPLE

KITCHEN SPOTS

Cream-style corn . . . . . . 4 0

Genius pro tips . . . . . . . 1 0 8

BIG BATCH

BREATHE Relax, fast, with this month’s do-anywhere exercise (page 155)

CREDITS . . . . . . . . . . . . . . . 2 1 0 #WOMENIRL

Your pictures of the good, the bad, and the hilarious . . . . . . 2 1 4

How your sleep pattern affects your work style . . . . . . . . . . . . 1 5 0

WHY DIDN’T WE THINK OF THAT?

Hello Vino app . . . . . . . . .

41

Features FEAST YOUR EYES

Festive, affordable, and fast DIY centerpieces . . . . . . . .

CLEAR WINNER THE LATEST BEAUTY FINDS (PAGE 83)

191

ROAD TEST

FASHION

ROAD TEST

... 30

WHY NOT TRY…?

Cranberries . . . . . . . . . . .

ASK THE ORGANIZER . . . 1 3 1

PRETTY SMART . . . . . . . . . 8 3

NEW USES FOR OLD THINGS

Pie hacks in a pinch

Expert fixes for common device problems . . . . . . 1 2 1

What to apply when, for skin care and makeup . . 7 5

Why you should snap a photo of your feast . . . . 2 9

The RS turkey handbook. . . . . . . . . . . . . 1 8 3

TECH SUPPORT

67

WHICH COMES FIRST?

NOVEMBER AT A GLANCE

THINGS COOKS KNOW

BE YOUR OWN

BEAUTY

the Realist

Food

156

IN A FLASH

Holiday makeup made easy: Just rely on fabulous, foolproof metallics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 4 THANKS & GIVING

A lifelong volunteer reflects on the true meaning of charity—and why we should reset our expectations . .

170

YOU SAY POTATO?

We say you’re going to need a bigger plate: 8 simple and indulgent recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

NOVEMBER 2016

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1 74

PAG E 1 9 1

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L E T T E R F RO M T H E E D I TO R S

WELCOME TO THE

THANKSGIVING TAKEOVER ISSUE!

IT’S JUST ONE DAY, WE KNOW. But the ado surrounding Thanksgiving (menu timing, squash peeling, linen ironing, crazy uncles, martyr sisters, underfoot dogs, flour spill!) is so much bigger than that. Real Simple decided to dedicate this entire issue to helping you with the ado so that you can—what do you know?—experience the day the way that you’ve always wanted to. With a full heart, a calm head…and 30 free minutes to watch the Macy’s parade.

Wishing you the happiest, most relaxing Thanksgiving,

Illustrations by Mouni Feddag

NOVEMBER 2016

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COUNTDOWN TO THANKSGIVING

7

IT’S COMING. And by “it” we mean

the biggest food holiday of the year—but also the houseguests, the grocery lists, the baking projects, the stress.… But with these tips you’ll be all set. Ready?

10

SONGS FOR YOUR DINNER PLAYLIST

Marc Myers, the author of the new book Anatomy of a Song, classes up your background music with this cool jazz mix.

Stan Getz and Charlie Byrd, “Desafinado” Red Garland, “East of the Sun” Bill Evans, “Elsa” Frank Sinatra and Antônio Carlos Jobim, “Change Partners” Wes Montgomery, “Canadian Sunset” René Thomas, “Meeting” Stanley Turrentine, “She’s a Carioca” Sonny Rollins, “On Impulse” Paul Desmond, “When Joanna Loved Me” Oscar Peterson, “Sally’s Tomato”

WAYS TO CRIMP A PIECRUST SIMPLE FORK CRIMP: Dip the

9 C L A SS I C R E A L S I M P L E T I P S ( T H AT W E LOV E R E P E AT I N G ) • C L E A R T H E R E F R I G E R AT O R . Put vinegar,

•

•

•

• •

•

soy sauce, and unopened condiments and jellies in the pantry. (They will be fine.)

Apples and potatoes can sit in a cool, dry place, like the basement or the car trunk.

TA P E U P R E C I P E S . Stick them at eye level on cabinets. They will be easy to see as you cook, and it keeps counters clear.

U S E T H E M I C R OWAV E . It’s like an insulated cooler. Keep dishes warm for up to 30 minutes inside. (Don’t turn it on.)

H I R E A T E E NAG E R . Don’t coerce your nephew to eat at the little kids’ table; pay him $20. Everyone is happy.

S I T AT T H E H E A D O F T H E TA B L E . You can slip away to the kitchen more easily.

B U Y E I G H T B O T T L E S O F W I N E . For 12 adults, plan on four bottles each of red and white wine.

A N D D O N ’ T O P E N A N Y YO U R S E L F. It’s a great task for a guest milling around in the kitchen. Ask her to pour you a glass.

• RESIST THE URGE TO CLEAN UP MIDE V E N T. Clearing plates is OK; turning on a faucet is not. When the host walks away from the mess, everyone else relaxes, too.

• R E L O C AT E F O R D E S S E RT. Move to the living room! Guests can stretch their legs and switch up conversation partners.

8

ways to prep your house when you have zero time

as above, but alternate angles.

If guests are going to throw their coats on a bed, spread a sheet over it first to protect the duvet.

Dip a ½teaspoon measuring spoon in flour; press into the edge of the dough.

Stash random clutter in a collapsible bin that you can put in a closet. But stick a note on the side with a deadline (Saturday, 11/26!) for when you’ll clear it out.

Wipe down counters and console tables closest to the door with a natural, allpurpose cleaner so that the smell of clean greets people when they walk in.

Replace your sponge. The grayish lump you’ve been using for a month may gross out potential dish helpers.

Hide the mail pile in a covered lacquer box.

Clean, empty, or move smelly pet bowls and litter boxes.

Pluck one bloom from the centerpiece and put it in a bud vase in the guest bathroom.

16

ZIGZAG FORK CRIMP: Same

DIMPLES:

Turn down the thermostat four to six degrees; ovens and extra bodies heat up a home.

NOVEMBER 2016

tines of a fork in flour and press into the edge of the dough.

REALSIMPLE.COM

BASIC SCALLOP:

Pinch sections of dough with the thumb and index finger of one hand while pushing against it with the index finger of the opposite hand.

FORK-CRIMPED SCALLOP:

Space scallops farther apart than for the Basic Scallop.

Press fork tines between the scallops.

CUTOUT CIRCLES:

Roll out scraps of dough. Use a straw dipped in flour to cut out tiny circles.

Lightly brush one side with water so they stick to the crust.

FOR NO. 7:

See New Uses for Old Things (page 30).

3

6

pointers on being a good guest

Received a turkey-themed Evite? RSVP ASAP. If you need to mull it over for one or two days (max), set an alert on your phone to remind you.

4 DAYS—OTHER THAN THANKSGIVING—TO V O L U N T E E R AT T H E S O U P K I TC H E N

If you bring something, make sure that it’s fully cooked, in a presentable dish, with the necessary serving tools.

An influx of volunteers at this time of year can add stress to staff, and people often feel that they’re in the way, says Wes Moe, the senior director of programs at New York Cares, New York City’s largest volunteer network. “Pantries need help year-round, so we recommend volunteering on other food- and family-centric holidays,” he says. Consider these:

Be a herder. When the host says, “Dinner’s ready,” and no one moves, say, “I think it’s time to go to the table,” and help scoot things along.

Put away your phone. Maybe others will follow your lead.

Talk to the stranger. If a cousin or a friend is sitting alone, do your host a solid and take over.

If you think that you’ve overstayed your welcome (read: the host is dozing off on the couch), don’t apologize about hanging around. Your host will feel obligated to reply, “No, stay!” Just say “thank you” and leave.

5 EXTR AS W O RT H A D D I N G TO YO U R G RO C E RY C A RT • L E M O N S : “Put some

wedges on the table.

I love a squeeze over green beans, Brussels sprouts, or even turkey.

It brightens a heavy meal, they look pretty, and you can always use them for water, too,” says Genevieve Ko, the author of Better Baking.

• A FA N C Y SA LT: “Sometimes traditional Thanksgiving food can be bland. Provide a

1. Your birthday.

2. Your anniversary.

3. A day near the beginning of

school, when you are setting a tone with your kids for the year.

4. Super Bowl Sunday. Some pantries participate in the Souper Bowl of Caring, an initiative to raise money and recruit volunteers around the Super Bowl.

dish of sea salt, like Maldon, or even a mild chile flake. A little goes a long way,” says Ko. • M A S C A R P O N E : Ko sets out a dish for dolloping onto roasted vegetables: “It makes them creamy and tastes luxurious but requires no work on the part of the host.”

• I C E : “There’s never enough room in the refrigerator for drinks.

Put them in a bucket with ice. You can even keep it outside,” says Diana Henry, the author of Simple.

• C H U T N E Y: “It’s a good addition to your sandwich the following day,” says Henry.

TRICKS FOR HOSTING IN A SMALL SPACE

2

alternatives to buying a huge turkey

MAKE ALL-INONE DISHES. “I

do a roastedvegetable medley. It’s easy to combine vegetables, and this limits the number of platters on the table,” says Tamron Hall, a cohost of the Today Show.

Small crowd? Buy a bone-in breast instead of a whole turkey. A six- to seven-pound breast will feed five with leftovers.

Eating early in the day (i.e., short on cooking time)? Consider buying two 10- to 12-pound birds and roasting them side by side. Small turkeys defrost and cook more quickly.

SERVE BUFFETSTYLE. Eating on

a tiny table? Set the food on a counter or the top of a chest of drawers and let guests serve themselves there.

STASH STUFF IN THE BATHTUB.

“It can be a temporary storage space for small furniture or things that will be underfoot when the house is full. Pull the shower curtain closed and nobody—except the truly nosy— will know,” says organizing pro Chip Cordelli. “I had friends who lived in a studio, and they would load the mattress into the shower to make room for a catering table to be brought in for a big dinner party.”

1

OUTRAGEOUS DESSERT

Take it from us (we’ve eaten it): The Baskin-Robbins ice cream Turkey Cake— shaped and caramelglazed to look like a turkey on a platter—is a hoot.

Go to baskinrobbins.com.

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HAPPY HOSTESS Tabitha’s secret to seamless entertaining? Plan ahead.

Hosting is a breeze when you start early by setting the table in advance, and even easier when your napkin holders double as place settings.

BRIGHT IDEA Lighting is a subtle way to set the mood and add ambiance to any party. Homemade lanterns can give a festive feel and make your event a night to remember.

CLEAN SWEEP Company coming over?

Tabitha’s tip: brew a pot of Folgers® Coffeehouse Blend coffee while you tidy up. It’s the ultimate post-cleaning treat and makes the entire house smell amazing.

THE GREAT INDOORS When the season changes, bring the picnic inside! For a fun twist, Tabitha and her friends camp out on the floor with a spread of snacks and Folgers® Coffeehouse Blend coffee. No matter what food it’s paired with, the bold, delicious flavor still shines through.

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THANKSGIVING EXTRA CREDIT

Take pumpkin pie to the next level.

Serve up something different this year with our nontraditional pumpkin desserts, like Pumpkin Chocolate Toffee Skillet Cookies (bottom) and individual Pumpkin Pecan Crisps (no one has to share!). For the recipes, visit realsimple.com/ pumpkinpies. And look at our Thanksgiving Recipes board on Pinterest for hours of holiday inspiration.

C H EC K O U T O U R T H A N K S G I V I N G H E A D Q UA RT E R S !

We have you covered at realsimple.com/thanksgiving.

Need help transferring the turkey? Mastering mashed potatoes? Baking the ultimate piecrust? Creating crispy, caramelized Brussels sprouts? Our Thanksgiving Made Easy video hub helps you every step of the way and guarantees a delicious, stress-free holiday. Head to realsimple.com/thanksgiving.

NOVEMBER 2016

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We’ve created a new podcast series to help you on Turkey Day wherever you need it— from dealing with family drama to staying healthy in the face of temptations. The podcasts will be available to listen to starting the first week of November. Subscribe now at realsimple. com/podcasts.

REALSIMPLE.COM

P H O T O G R A P H S BY M A X K E L LY

LISTEN UP! OUR THANKSGIVING TAKEOVER PODCAST SERIES

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Q. What is your secret to hosting a great Thanksgiving meal?

A. Give each guest a small, simple job.

Have children make and decorate place cards; have cousins set the table; have aunts/uncles open wine bottles, etc. None of the jobs should be difficult, time-consuming, or centered in the kitchen. Doing this allows guests to feel satisfied that they helped, and you’ll gain some precious space to prep.

GRETCHEN NEEDHAM, North Oaks, Minnesota

Illustrations by

I kick off Thanksgiving morning by watching the Macy’s Thanksgiving Day Parade and drinking (spiked!) coffee. @SLBEAR

Dan Page

Buy a cooked turkey.

Clean as you go. Washing dishes and emptying trash and recycling throughout the day means no big pile at the end of the evening. And you can enjoy that food coma guilt-free.

My secret is to purchase a bird from a restaurant or supermarket. I know it will taste great and only requires heating in the oven. Cooking the turkey used to be the most stressful part of the day for me, but now I’m able to enjoy prepping the sides and spending time with my family.

NIKKI JUDGE, San Francisco, California

Writing down a timeline beforehand.

KAREN GEORGE, Ames, Iowa

A spin on the “kids’ table.”

We have the kids eat their meal first, and afterward they head off for movie time while the grown-ups enjoy their meal together.

PREFER TO ROAST YOUR OWN BIRD? TURN TO PAGE 183 FOR TRIED-AND-TRUE TECHNIQUES AND TIPS.

I work backward from dinnertime and plan out when each item should go into the oven and at what temperature. After the meal, I store the timeline with the recipes I used so I can refer to it the following year.

L AUR A HEALY, Centennial, Colorado

MARY BETH MYERS, Santa Barbara, California

NOVEMBER 2016

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Strong garbage bags.

And disposable napkins, plates, cutlery, and cups.

Make more stuffing than you think you’ll need. It’s usually the first leftover to disappear!

SHARON GRIFFIN, Ottawa, Ontario

YO U R W O R D S

Get creative.

Last year my sister had the idea to do a Jamaican Thanksgiving, and it was fun trying new recipes and setting the mood.

We even dressed like we were on the beach!

Whether you are with family or friends, it makes for a great day when you can focus on the memories versus the perfect execution.

TIFFANY MUELLER, Grayslake, Illinois

Be flexible with your traditions.

Don’t be afraid to give up the ones you don’t love and create others. Each year, I add a side to the menu, and if my family doesn’t like it, I don’t make it the next year.

LORI GOETZ, Round Rock, Texas

Always brine the turkey. Always!

A meaningful quotation or poem.

In addition to advance preparation and a thoughtful menu, I always choose something to say before the start of the meal. Also: Use an ice chest to stash all the cleared dishes so there’s not a mountain waiting to go in the dishwasher.

@CJVALENTINE22

ASIA W., Greensboro, North Carolina

I use Real Simple’s menu from 2009 every Thanksgiving! This makes it easy because I reuse my grocery shopping list and cooking schedule.

ANNIE DOWLING, Fayetteville, Arkansas

FOR ALL THE RECIPES FROM THIS MENU, GO TO REALSIMPLE.COM/ SIMPLEPOTLUCK.

@ENNUIANDME

Cook a second turkey.

This ensures that everyone leaves with leftovers, which are the best part!

MARIBETH FRIEL-KRENZEL, Philadelphia, Pennsylvania

Take a moment to read the recipe correctly. Brining in apple cider vinegar is not the same as brining in apple cider. We had a sort of turkey ceviche one year that I will never live down.

CAREN O’HAR A GILLESPIE, Seattle, Washington

NOVEMBER 2016

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Know your audience.

I TRIED MAKING SOME NEW DISHES FOR A FEW YEARS, BUT MY FAMILY FINALLY ADMITTED THEY JUST WANTED THE BASIC FEAST. SO NO MORE BRUSSELS SPROUTS CHIPS (WHICH ARE TOO LABORINTENSIVE ANYWAY).

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No expectations.

As soon as you think the event should go a certain way, you will only be sorely disappointed when it doesn’t.

Relax! Remember—you’re not hosting the White House. When people offer help, take it.

STEPHANIE EDDY, Fort Collins, Colorado

A turkey trot.

@HELENSQUINN

KAREN MUSGRAVE HER ANSWER: I write what I’m

Libations!

YO U R W O R D S

thankful for about each dinner guest and place it under that person’s plate. This tradition has jump-started many inspiring conversations and has made for memorable Thanksgivings.

This may be controversial, but we skip the turkey. Instead, my family prefers for me to prepare a lasagna. (In honor of the holiday, I use turkey sausage in my sauce.) We go out to an early movie and then eat afterward.

Have a good supply of pomegranate martinis for the adults (and sparkling grape juice for the kiddos).

SOME EXERCISE AND FRESH AIR IS A GREAT START TO THE DAY AND MAKES THE PRESSURES OF A HOUSEFUL OF PEOPLE AND A HOT KITCHEN EASIER TO HANDLE. IT ALSO JUSTIFIES THE EXTRA SLICE OF PUMPKIN PIE. MOLLY BARWICK, Bloomington, Indiana

STATS: 61; married, with two children and two grandchildren; mixed-media artist and curator; Naperville, Illinois.

NANCY PRESS, Irvine, California

WHICH THANKSGIVING SIDE DISH COULD YOU NOT LIVE WITHOUT?

L AUR A MANIOL A, Elmhurst, Illinois

My sage stuffing—it never seems to last long enough. I have been making it for nearly 40 years, and my family loves it. (I have taken to hiding some, but don’t tell them!)

MOST MEMORABLE ART CURATION?

Precook as much as possible.

In 2015 I took 13 quilts made by women in Gee’s Bend, in Boykin, Alabama, to Georgia, Armenia, and Kazakhstan for an exhibit that aimed to connect cultures. I got into curating because it was a way to use all my talents to make a difference.

My secret to a great Thanksgiving is to prepare everything two days before and store in serving-size aluminum pans that fit in my fridge (and later my oven). All the food heats up easily, and there’s minimal cleanup. It’s a complete stress-reliever.

WHAT QUOTE DO YOU LIVE BY?

“If you think you are too small to be effective, you have never been in bed with a mosquito.”

JULIET NIELSEN, Provo, Utah

We encourage everyone to wear comfy elastic-waist pants.

LISA BARBATO, Rancho Mirage, California

ALEISA MARIE, Shekou, China

Our family celebrates “Fakesgiving” two weeks before Thanksgiving. Air travel is cheap, the airports are empty, and everyone is able to get off work. Our tradition now includes more than 60 people! Just remember that most supermarket turkeys are usually sold frozen this early.

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UPCOMING QUESTION

What did your parents teach you about love?

Go to realsimple.com/ yourwords and let us know your answer to this question. Your response could appear on these pages.

MORGAN M C GARVEY, Boulder, Colorado

NOVEMBER 2016

I include guests in the cleanup. It might sound like a drag, but when everyone is in the kitchen together laughing and talking, it becomes a happy part of the meal.

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UNCOMMON KNOWLED GE FOR MODERN TIME S

PICTURE THIS

P R O P S T Y L I N G BY J O J O L I AT H E L LO A R T I S T S . B R O W N B U T T E R P U M P K I N P I E F R O M FO U R & T W E N T Y B L A C K B I R D S , B I R D S B L A C K .C O M . T H A N K S T O M O R G A N P O O R , A S S I S TA N T P R O F E S S O R O F M A R K E T I N G AT T H E U N I V E R S I T Y O F S A N D I E G O.

For eight holiday photo tips from the pros, go to realsimple.com/ instagram.

TAKE A PICTURE—IT WILL TASTE BETTER Written by

Brandi Broxson Photograph by

Aaron Dyer

PLANNING TO SNAP a shot of your piled-high plate before digging in on Thanksgiving? You’re in good company: #Thanksgivingdinner has more than 140,000 posts on Instagram. But aside from garnering “likes,” this modern ritual offers benefits. According to a joint study from the University of San Diego and Saint Joseph’s University, in Philadelphia, when you pause to take a picture before eating an indulgent meal, you probably enjoy the taste of your food more. Why? “The momentary but intentional delay [of taking a picture] allows all the senses to be engaged and anticipation to build,” says Sean Coary, a study coauthor and an assistant professor of food marketing at Saint Joseph’s University. In that case: Pumpkin pie, get ready for your close-up!

NOVEMBER 2016

29

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N EW U S E S FOR O L D T H I N G S

CRUST CRIMPER No time for fancy fluting? Grab a set of tongs and try this simple, kid-friendly hack: After laying the crust into the pie plate, use the top arm of a set of tongs to gently press a half-crescent design onto the edge. Repeat, overlapping slightly, to create a quick scalloped pattern.

CRUST PROTECTOR

EASY APPLE CORER

Photograph by

Need to prep apples in a flash?

Use a melon baller. The tool’s sharp edge handily scoops out a core.

Aaron Dyer FOR EVEN MORE

cooking new uses for old things, go to realsimple.com/cookingnewuses.

NOVEMBER 2016

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Banish overbrowned edges with a disposable pie tin.

Cut out the bottom and place the ring upside down on top of your crust to shield it during baking.

FO O D S T Y L I N G BY H E AT H G O L D M A N ; P R O P S T Y L I N G BY J O J O L I AT H E L LO A R T I S T S .

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P R E T T Y P R AC T I C A L

DIY marbleized nails A stone countertop might be out of your budget, but this mini mani version is definitely within reach. Here’s how to pull it off.

WANT TO NAIL THIS LOOK?

Watch a how-to video at realsimple.com/ marblemani.

RUNWAY INSPIRATION

2

Models at the Christian Siriano fall 2016 show sported gray-and-white swirled nails— an intriguing update on the classic winterwhite manicure.

Sponge-paint

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Point blanc Apply a clear base coat and let dry. Next, paint on two coats of a shiny, opaque white polish, such as Floss Gloss Mrs. Tony Montana ($8, flossgloss.com).

Hint: Drag the edge of the brush along the tip of each nail to prevent premature chipping.

Draw

Written by Chelsea Traber Burns Photograph by Molly Cranna

NOVEMBER 2016

32

REALSIMPLE.COM

Once the gray is dry, dip a striping brush (or any fine-tipped makeup brush) in black nail polish and draw a couple of thin, irregular lines across each nail.

Try Essie Nail Lacquer in Licorice ($8.50, essie. com). Let dry and seal with a clear topcoat.

N A I L S BY F L U E R Y R O S E AT B R YA N B A N T R Y A G E N C Y U S I N G D I O R V E R N I S . S T E L L A A N D B O W R I N G . T O P L E F T: P H O T O G R A P H BY M C K E N Z I E T H O M P S O N FO R J A M B E R R Y; S T I L L L I F E S : P H O T O G R A P H S BY P H I L I P F R I E D M A N ; P R O P S T Y L I N G BY C H A N E L K E N N E B R E W

T H E R E A L I ST

Tear off a tiny piece of makeup sponge. Pick it up with tweezers and dab the rough edge into a light gray polish.

Then, in random spots, tap the wet sponge onto each nail—the more imperfect the pattern, the better. Try Smith & Cult in Subnormal ($18, net-a-porter.com).

REAL SIMPLIFIER

How to plate food like a chef James Briscione, the director of culinary development at the Institute of Culinary Education, in New York City—and a Chopped champion chef—decodes the art and science of a gorgeous dish.

BRING THE COLOR “Bright vegetables next to neutrals—say, meat and potatoes— make a plate come alive. When you can, get carrots or cauliflower in unexpected hues that up the ante.

And if the palette is bland, toss in some herb garnishes.”

T H E R E A L I ST

KEEP IT NATURAL “A great plate doesn’t look fussy or arranged.

Green beans lined up in parallel formation seem awfully suspicious.

Instead, group the food in a way that’s pleasing to you.”

WHITE S PAC E A plate that’s not overcrowded is more appetizing. Ivory, white, or stonecolored dishes are the best canvas for a colorful feast.

Written by

Kaitlyn Pirie Illustration by

Melinda Josie

HONOR THE MAIN “For a turkey dinner, slices should be front and center—near the six o’clock spot on the plate. Fan the pieces of meat out to provide maximum surface area for the gravy, and angle the drumstick bone upward.”

CONTRAST TEXTURES “Both your eyes and your mouth respond to texture. Vary it for maximum satisfaction—chewy turkey, smooth gravy, springy stuffing, crisp carrots, and green beans with a crunch of hazelnuts.”

FOR MORE TIPS

from the pros on Thanksgiving, go to realsimple. com/chef.

NOVEMBER 2016

SCULPTED SIDES Use two utensils to shape softies, like cranberry sauce (soup spoons work best) and stuffing (opt for serving spoons), into little scoops on each plate.

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REALSIMPLE.COM

T R E N D TO T RY

SHEARLING Whether you opt for faux or real, black leather makes these warm, fuzzy fall pieces feel less rustic, more refined.

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Soft as a cloud, with a built-in loop on one end that holds this shearedalpaca snug-as-a-hug in place. $85, peruvian connection.com.

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The traditionally tough style shows its softer side. $669, 7forallmankind.com.

5 ANKLE BOOTS

Written by

Rebecca Daly Photographs by

Philip Friedman

Shiny leather, strappy lacing, and sturdy heels give standard casual furry boots a polished lift. $185, ugg.com.

NOVEMBER 2016

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REALSIMPLE.COM

Little helpers 4 ingenious products to make Thanksgiving Day easier

1 COCKTAIL COMPANION

Mix up expertly portioned drinks (no bartender required) for guests with these juice-and-herb– infused cubes. Simply freeze the pack, then plop one in a shaker with alcohol. $15 for 12, herbandlous.com.

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2 MIGHTY COOLER

T H E R E A L I ST

This compact 13-by-10-inch miracle worker is constructed with the toughest materials (think hazmat suits) and features an antimicrobial liner. Use it to keep Thanksgiving fare cold (for over 24 hours!) while en route. $280, yeti.com.

Written by

Brandi Broxson Photographs by

Philip Friedman

3 PORTIONED BAKING PAN

4 THREE-IN-ONE ROLLING PIN

Cut uniform slices of casserole or cake with this gridded nonstick dish and slicer tool.

The silicone handle lid makes transporting a cinch. Perfect Slice, $39, wayfair.com.

Prepping piecrust? You knead (sorry!) this spin on the wooden variety. It features a flour shaker and a ruler so that you can roll out the right width easily with no sticking. Mason Cash, $20, uncommongoods.com.

NOVEMBER 2016

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P R O P S T Y L I N G BY C H A N E L K E N N E B R E W

4

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T H E STA P L E

CREAM-STYLE CORN Can you say “amazing”? The half-pureed kernels hold on to their lemony color and mildly sweet flavor when processed, and the luscious, creamy consistency comes from the high starch content; there’s no actual cream. Try using cream-style corn instead of flour (which can clump) to thicken stews, sauces, and LeftoverTurkey Chowder (see recipe). It’s liquid gold, right in your pantry.

Written by Heath Goldman Recipes by Pam Lolley Photograph by Aaron Dyer

3 QUICK IDEAS Leftover-turkey chowder

T H E R E A L I ST

Boil 4 cups chicken broth and ½ cup each chopped celery and chopped onion in a Dutch oven over mediumhigh for 10 min. Stir in 3 cups shredded roast turkey and 1 (14.75-oz.) can cream-style corn. Return to a boil; reduce heat to medium and simmer 5 minutes. Serves 4.

Creamy corn dip Combine 1 (14.75-oz.) can cream-style corn, 8 oz. shredded pepper Jack cheese, ½ cup mayonnaise, and 1 (4-oz.) jar diced pimientos, drained.

Microwave on medium, stirring every minute, until the cheese is melted and the dip is hot, about 5 minutes. Top with ¼ cup chopped scallions. Serve with assorted crudités. Serves 8.

CORNY ENOUGH?

Go to realsimple.com/freshcorn for four more quick recipes.

NOVEMBER 2016

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REALSIMPLE.COM

P R O P S T Y L I N G BY J O J O L I AT H E L LO A R T I S T S

Hearty corn frittata Whisk together 12 large eggs, 1 (14.75-oz.) can creamstyle corn, 6 cooked and crumbled bacon slices, 4 oz. grated Parmesan cheese, and 2 Tbsp. chopped chives.

Pour the mixture into a 10-in. ovenproof nonstick skillet.

Bake at 350°F until lightly browned and set in the center, 30 to 35 minutes. Serves 6.

WHY DIDN’T WE T H I N K O F T H AT ?

Hello Vino Want to learn more about the Sancerre you just picked up at the supermarket?

Hello Vino is an app that lets you snap a photo of a wine label and instantly get taste details and ratings from professionals (and peers).

And if you need help with Thanksgiving pairings, you can use the “recommendations” tab to learn which wines will enhance which dishes—from appetizers to desserts—and even specific turkey preparations. (Chardonnay complements roasted turkey, while Syrah works best for smoked.) Free to download, $5 for unlimited label scans, iOS and Android.

—BRANDI BROXSON

PROMOTION

MEET THE BLOGGER: MACKENZIE HORAN

BRIGHT OFFERS

EVENTS

FINDS

IDEAS

GIVEAWAYS

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Mackenzie started Design Darling as a creative outlet beyond her French literature courses in college.

Over the past seven years, it has evolved into a daily lifestyle blog and grown to include an online boutique (designdarling.com) where she curates the best of home decor, jewelry, and monogrammed gifts.

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She recently moved from New York to Dallas with her fiancé, Will, and their puppy, Rory. Join her as she decorates their home in Dallas, shares her style staples, plans their wedding on Nantucket, and explores the world— one trip at a time!

FACEBOOK: Design Darling

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Change up your traditional stuffing with the addition of Johnsonville‘s allnatural ground Italian sausage. It will be such a hit this year, you‘ll never have another Thanksgiving without Johnsonville. Get the recipe and more at johnsonville.com.

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REDEYE REPRESENTS

All expenses spared Twelve dollars for a cup of chicken soup? A Diet Coke for the price of a six-pack?

Not for “the cheapest woman in the world,” says her daughter, Jennifer Weiner, in this exclusive adaptation from Hungry Heart.

Photograph by Meiko Takechi Arquillos

NOVEMBER 2016

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M Y M O T H E R H A S B E E N PA R T of my writing life since I was old enough to push a chubby red pencil across a lined page and write the words “Once upon a time.” She was always reading something— a novel, a newspaper, a magazine—and always clearly engrossed. She was a walking example of the magic of stories, and she made me want to grow up and tell them.

And so, after a lifetime as a reader, four years as an English major, eight years as a journalist, and one horrible breakup, I made my first serious attempt at a novel.

I wrote for a year and a half, in private, and mostly in secret. I was a newspaper reporter, and the newspaper reporter who really wants to write fiction is

REALSIMPLE.COM

NOVEMBER 2016

46

stare at a trio of well-dressed women swanning by, heels clicking briskly on the marble floor.

“She’s saying something,” Molly reported.

We edged in close enough to hear my mother murmuring, “It’s too much.”

Molly and I decided we would make a Wild Kingdom–style documentary entitled Fran in the Wild…except, of course, her “wild” was luxury. From Atlanta to Dallas to San Francisco to L.A., Molly and I followed Fran around hotels and in and out of Town Cars, delivering a Marlin Perkins–esque voice-over, just loud enough for Fran to hear. “At first, the animal is wary of its new surroundings,” I said as Fran wheeled her suitcase into a hotel suite, having waved off the offer of assistance with her luggage. “Let’s watch as it attempts to acclimate to a strange environment.”

Fran touched the bedspread, flicked on a lamp, flipped open the roomservice menu, and hissed as if she’d been scalded.

“Twelve dollars for a cup of chickennoodle soup?!?”

I drifted after her, in the direction of the bathroom, as Fran squirted L’Occitane lemon-verbena lotion into her hand, sniffed it, rubbed some on her arms, pocketed the little bottle, then examined the selection of soaps and shampoos.

“My assistant will now attempt to provoke the wild Fran,” I announced as Molly sidled up to the minibar. Fran’s head snapped around.

“DON’T YOU TOUCH THAT!” she shouted.

Molly paused, her hand halfway to a Diet Coke. “What?”

“DO. NOT. TOUCH THAT. Do you have any idea how much that costs?

I can get you a six-pack of soda at the Rite Aid down the block for the cost of one Diet Coke!”

“The animal is angry,” I murmured as Molly flipped the tab of her soda.

REALSIMPLE.COM

“DO. NOT. TOUCH THAT,” Fran said of the minibar Diet Coke.

“Do you have any idea how much that costs? I can get you a six-pack of soda at the Rite Aid down the block!”

P H O T O G R A P H BY M A A R T E N D E B O E R

L I F E L E SS O N S

a major cliché. My mom was one of my few confidantes, and she repaid my faith by not believing me.

Every time I would mention “the book” or “the manuscript,” she would drape her hand across her forehead in an affected fashion and say, “Oh yes, the NOVEL.” So it was with a great deal of pride that I went home to inform my mom, Fran, that the novel she didn’t think I was writing or didn’t believe I could finish had been sold.

“Fran!” I said. “Remember that novel you didn’t think I was writing?”

“Oh yes,” said Fran, eyes rolling. “The NOVEL.” “Well! Simon & Schuster has acquired it as part of a two-book deal! And foreign rights have been sold in 16 countries!”

My mother’s eyes widened. Then they filled with tears. She threw her arms around me, hugging me tight, whispering that she was so proud of me. Then she drew back.

“So what is it called?” she asked.

Shit.

“Good in Bed,” I mumbled.

“What was what?”

“Good in Bed.” “Good and Bad?” “No. No, Ma.” Fran shook her head, her expression shifting from maternal pride to maternal shame. “Jenny, how much research did you do?”

In the year between the book’s sale and its publication, Fran made her peace with both the book’s title and its content. She also agreed to be part of my book-tour entourage, along with my sister, Molly. Which meant that, over 16 cities, in 2001, I got to answer the question, What happens when you take the cheapest woman in the world and bring her on an all-expenses-paid 10-day book tour with cars and drivAbout the author ers and four-star hotels?

Jennifer Weiner is “Look at her,” Molly whispered as a No. 1 New York Times Fran wandered, wide-eyed and bewilbest-selling author dered, through the lobby of the Beverly of 14 books, including Wilshire—the Pretty Woman hotel, Good in Bed; In where I still couldn’t believe my pubHer Shoes, which was lisher was putting me up. “She looks made into a major like she’s been clubbed.” motion picture; and We observed as Fran inspected the Who Do You Love.

She lives with her famelaborate floral arrangements, taking ily in Philadelphia. a tentative sniff, then as she turned to

The sweet, tart taste and free-radical-fighting antioxidants of P∂M Wonderful Pomegranates, in one convenient cup.

W∑nderful inside.

Jennifer Weiner’s new book, Hungry Heart, a collection of essays, is out now from Atria Books, a division of Simon & Schuster.

“Watch as the predator continues to taunt it.”

“Jenny, I can hear you! Put those Oreos down. CUT THAT OUT! Oh, you two are going to drive me crazy!”

Eventually—reluctantly—we’d leave the fancy hotel and go to a bookstore for a reading. Fran, being Fran, would prowl the stacks, occasionally chatting with other customers before the reading began.

“I just read the most amazing novel!”

I once heard her saywhile I was behind the customer-service desk, signing a stack of Good in Bed. Here it comes, I thought, swelling with satisfaction.

“Empire Falls!” said Fran. “By Richard Russo! Do you know his books?”

At which point, I pulled her aside and explained that, unless I received

confirmed reports that Mrs. Russo was somewhere in the wilds of Maine, pimping my books to unsuspecting shoppers, she was not to promote his work on my tour.

Fifteen years after my first book was published, my mother, like many animals whose environments have changed, has adapted. She can enjoy a Four Seasons with the best of them, but the frugality that underpins her behavior and informs her life view has not budged. She still won’t order room service or buy any food on the road. She will insist on carrying her own luggage (currently a donated duffel with a Teamsters logo on the pocket). She’ll tell people that my books are “page-turners” and extol the virtues of whatever she’s currently loving, from Eloisa James’s memoir of Paris to Geraldine Brooks’s newest novel.

Years ago, we were traveling between Philadelphia and Florida on vacation. The night before the trip, to kick it off, we’d gone to the best Mexican restau-

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The plane took off, we reached our cruising altitude, the captain turned off the Fasten Seat Belt sign, and all was well. Until I started smelling garlic. Lots of garlic.

rant in town, and ordered, basically, everything—the spicy street corn, the ceviche sampler, the guacamole with pistachios and chile flakes, empanadas filled with this, and burritos full of that.

It was way too much food, and I thought it was only a reflex when my mom asked them to pack up the leftovers, even though no one would be home to eat them.

The next morning, we boarded a plane. I’d gotten my daughters settled, with my mom and my sister a few rows behind us. The plane took off, we reached our cruising altitude, the captain turned off the Fasten Seat Belt sign, and all was well. Until I started smelling garlic. Lots of garlic. Plus chiles and black beans.

“What is that?” I whispered. Lucy unbuckled her seat belt, clambered onto her knees, and turned around, peering through the crack between the seats.

“Fran is eating nachos!” she reported.

“The nachos from last night?”

“Yes!” I stood up, squinting. Fran, with a Styrofoam clamshell open on her tray table, gave me a cheerful wave. I spent the rest of the trip reviving a skill I’d perfected as a child, when she’d pull the jar of peanut butter out of her tote bag during, for example, the changing of the guard at Arlington National Cemetery. “Is that your mom?” the woman sitting beside me asked. I smiled and shrugged and said, “I’ve never seen her before in my life.” Q

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Modern Manners RE AL SIMPLE’S E TIQUE T T E E XPERT, C ATHERINE NE WMAN, OFFER S HER BE ST ADVICE ON YO UR S O CIAL QUANDARIE S FO R THE HOLIDAY SE A S ON.

This year I am anticipating a dinnertime discussion similar to that of Thanksgiving four years ago (right after the last presidential election) and am already dreading it. Differing political views back then led to a heated argument, and I can only imagine what might pop up this time around. How do I politely suggest that everyone please pass on the politics?

How do you politely tell your host that you have dietary restrictions?

S. Z.

About Catherine

P O R T R A I T BY S A R A H M AY C O C K

G. L.

It’s true that conflict can obscure gratitude, even for lucky people sharing a holiday. If you anticipate flaring tempers, why not try a super-proactive approach? Send out an e-mail that says, “I’m so grateful that we’re going to be together. Can we all please agree to leave our political views at the door, the better to enjoy one another’s company?”

Of course, you could simply offer a version of this request at the table if and when the conversation turns ugly. Or, if folks are good sports, collect “anticampaign” funds: Every time someone mentions politics, he has to put $5 (or $20!) in a jar, to be split later by the non-offenders. My last-ditch suggestion? Send the argumentative folks outside with a Nerf football and instructions not to return until they can play nicely. One final caveat (and this comes from personal experience): It’s worth separately reminding children, who have probably spent the election around like-minded families, that some people at the table may not share their overly dramatic joy or misery about our new president.

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The author of Catastrophic Happiness and Waiting for Birdy, Catherine Newman has shared her wisdom on matters ranging from family and friends to happiness and pickling in numerous publications. She gets advice from her husband and two opinionated children in Amherst, Massachusetts.

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Offer the information directly, in advance, but with no strings attached. Say, “I wanted to mention that I’m allergic to rosemary. Please don’t do anything different for me.

I just didn’t want to spring it on you later!” This approach allows for an absence of the surprise/regret factor (“It would have been so easy for me to leave rosemary out of the stuffing!”) while in no way suggesting that the host is responsible for accommodating you with an herb-free meal. If the restriction is liable to be more problematic (a gluten intolerance, for example), then feel free to ask if you can contribute a dish to satisfy your desires: gluten-free gravy or a pie of your own making. If your host seems anxious, then say what my daughter’s fourth-grade teacher said to me when I fretted about empty slots on the feast sign-up: “Don’t worry. It’s only one meal. And we are well-fed people.” This is, in fact, what my husband still says to me when I’m wringing my hands over a holiday dinner. Well, that and “We can always order pizza.”

We’ve had Thanksgiving with the same family for 10-plus years now, but we would really like to do it just with our nuclear family this year— and for the years to come. How do we break up with the other family?

L I F E L E SS O N S

T. W.

An uncomfortable fact: Even though we take pains not to hurt the people we care about—and people in general, for that matter—sometimes we hurt them anyway. We can’t always frame what we want as good for everybody involved. So you can, and doubtless will, emphasize the great years that you’ve had spending the holidays with your friends and how wonderful it’s been. Then you will need to explain your change of plans.

“We’re so desperate for quality time as the kids get older that we’re going to pare down the holiday to just our family. We hope you understand.”

For all you know, they have hoped to have this same conversation (and have dreaded initiating it), and they will feel liberated and relieved. Or they will be sad and experience the breakup as a loss, which they will get over in time. You get to decide what you want to do—which is cherish your family—but not, alas, how your friends feel about it.

I have the same dilemma with my mother-in-law every Thanksgiving.

It’s the one holiday my husband and I host, yet she insists on bringing half the meal. I know she means well and is trying to maintain what she thinks is a tradition, but to be honest, we don’t like some of these dishes and feel it’s our turn to handle the dinner. Help!

E. S.

Hello, power struggle! Is this about who cooks what or about how annoying your mother-in-law is more generally? Because I want to validate your feelings that this is irksome while also

suggesting that part of what you take on as a host is a certain graciousness, a generosity of spirit, that extends beyond the parameters of providing a meal. In other words, let people bring whatever they like and, to the very best of your ability, let your irritation go.

Thanksgiving is an odd occasion to host, given that it’s a meal with layers and layers of tradition, and some guests insist on having all their particular dishes in all the particular ways they like them. At my house, this means that everybody seems to bring his or her own special cranberry sauce, even though I have to make it anyway, the way my dad likes it. So it doesn’t help me if you bring that, too. At the same time, it doesn’t hurt. You can make it clear that your motherin-law need feel no obligation to bring her famous mince pie or squash casserole or whatever—but there’s not much to be gained by keeping her from doing it. Just get some disposable containers and send her (and everyone else) home with whatever leftovers you don’t want.

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I’m normally a Thanksgiving orphan. (It’s too far to travel to my family for a weekend, and they don’t go all out on Thanksgiving anyway.) So I need tips on visiting friends’ homes. What should I bring as a hostess gift? Should I offer to make something?

Also, what do I do if family drama erupts at the table? What are some polite ways to not engage in awkward or controversial conversation?

S. Y.

As a person who has gathered up holiday orphans for many years as a host, I can tell you a secret: Your friends are grateful to have you there. A kin-free guest is a chance for squabbling relations to behave better and more harmoniously than they would if you were not there buffering. So don’t worry too much about awkwardness or controversy.

Besides, if bickering does erupt? It’s happily not your circus, not your monkeys, as the Polish saying goes. Now, on to the easy part: Yes, do ask the host what would be most helpful, whether it’s buying a pie or making your famous Brussels sprouts or bringing a bottle of Zinfandel. If you would like to bring

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an additional gift, your favorite party game would make a fun after-dinner activity (and an excellent defuser, should tensions threaten).

When you are newly married, how do you decide whose family to spend the holidays with? Have you heard of or recommended any arrangements that are particularly smooth? Is alternating the best way? Or should each family own a major holiday?

D. C.

“You have to tell them about Franksgiving!” my daughter just said, reading over my shoulder. So I will. This is the meal we share, the day after Thanksgiving, with my husband’s father, stepmother, and stepsisters and their husbands and kids. These are all people—us included—who have disparate and long-standing obligations on the holiday itself but who love nothing more than to gather on the day after to eat leftover pie and stuffing and do jigsaw puzzles and drink beer.

Not that this is a practical solution for every family, but it is definitely a model of approaching everyone’s constraints as nimbly as possible. First, some questions to ask: Who is able and willing to travel? Who is most attached to which particular holiday?

Which existing traditions are most important to your families? To what extent can the families be merged?

What do you want to do? And who is, for want of a better word, neediest?

That is, is there a lonely or elderly or newly widowed someone whose desires should be taken into account first? Later, if you choose to have kids, you may decide to make different decisions. As long as you’re erring on the side of flexibility—and inclusivity— it should go just fine.

I’m always wondering how we can be kind and generous toward our neighbors around the holidays, even though we celebrate different ones. We have the most precious elderly neighbors, most of whom are Jewish. My family is Christian. I try to make or bake things with our young boys so that they can be part of the giving, but I’m not at all creative or great with baking. I wonder if cookies and tacky art projects are even well received or culturally appropriate. Maybe a different kind of gift would be better? Also, they know we aren’t Jewish, but I never know what phrase to use. Happy Hanukkah? Happy Holidays?

J. F.

Bless you (says the half-Jewish advice columnist). You’re doing everything right: caring, giving, including, attending to people’s lives and feelings. I can’t imagine there’s a single problem here—unless you’re, like, re-creating the manger scene in gingerbread or baking a ham. And as for the tacky art projects—I mean, it wouldn’t be my first choice to get them. But the older folks might well appreciate them or at least the sentiment behind them (and they can always discreetly throw away the construction-paper collage). As for the phrasing, I think “Happy Holidays” is safest. Your neighbors may not celebrate Hanukkah, for one

thing, and unless they have openly discussed their religion with you, it could feel uncomfortable that you’ve assumed this.

Every year we have a conversation with my in-laws about how we all want to spend less on Christmas gifts and give things that are fun or useful but that are not too expensive and don’t take up too much space in our apartment. Yet every year I walk that awkward line of wanting to find meaningful things for them while not overspending but also wondering how much they will spend on us and not wanting to be far under that.

Do you have any tips on how to navigate this? In the past, we’ve given photo albums and gift certificates for a class or an experience. Is there a way we can talk about this better? Or should we just guess what will be appropriate and go for it?

J. K.

Honestly, I could write a book about the arms race of holiday gift giving and never come to a simple, satisfying conclusion. My family has had some luck with solutions similar to yours: a no-stuff, experiences-only rule, for example. But this can become expensive. And if you have young kids counting up wrapped

gifts under the tree, it’s not always fun for them. Homemade albums are great for parents and in-laws, and you can do them year after year.

(Kids grow!) Photo websites have easy templates that we’ve used to make books that everyone always loves, especially if they’re about our gigantic and beloved cat. Edible gifts are good in that they are here and then gone. Plus, if you have kitchen skills, you can brew up homemade jams and salsas and liqueurs. It sounds as if you and your in-laws are like-minded about spending, so I wouldn’t worry. But if the nebulously defined “paring down” is making you stressed, say something

simple. Try, “I always feel awkward about this, but I would love to come up with a dollar amount that we stick to.” And then you can let go of any unpleasant tit-for-tat anxiety to focus on the feeling of gratitude for this family that you love.

H AV E A N E T I Q U E T T E Q U E ST I O N ?

Submit your social conundrums to Catherine at REALSIMPLE.COM/MODERNMANNERS. Selected letters will be featured on these pages every month.

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E X P E RT I S E

1

5 reasons the world is still a wonderful place

CAITLIN MOR AN

Things are—how shall we say it?—a little bananas these days. Real Simple asked five experts to remind us about some of the good stuff that can get lost in the shuffle.

Libraries still exist.

When you’re a child, if your home is perhaps unhappy or else just cramped or dull, and you are too poor for the mall to hold any appeal for you, there is a third,

Written by Liz Loerke Illustration by Ben Wiseman

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magical space you can go to on a rainy day: the library. A place where you can go without a penny in your pocket and be given a room full of worlds. For each book is a doorway you can walk through into another land. There are a million people, from across the world and through time, who are sitting on those shelves, dying to tell their stories and become your friend. It is a place where you will be valued not for what you wear or how you look, but for how many words you have collected and stored in your head (corybantic, uxorious, shagreen, mimosa). Most important, it’s a place where you can just sit on a chair and read all the rude bits from Judy Blume books.

And we invented these facilities! We made them happen.

How cool is that?

This is humanity’s greatest achievement.

3 JA N I C E K A P L A N

4

Beauty surrounds us.

2 J I L L M AC FA R L A N E

L I F E L E SS O N S

We’re not alone.

In my work with grieving kids, I am confronted with the fact that terrible tragedies happen both in our world and in our personal lives every single day. But I also get the privilege of witnessing kids starting to smile and laugh again with the support of their peers.

In a group of people with similar experiences, they not only feel more “normal” but also feel understood, validated, and inspired. A newer kid can see someone who has been through the process and say, “Wow, look how far he’s come. I can do that, too.” Just by being together, we can lift each other up.

We can create joyous experiences for ourselves anyplace, but heading outside brings a special magic. Studies have found that being in nature actually changes your brain physiology. In Japan, they have “forest bathing,” or shinrinyoku, where they create parks for people to get out of the city and take a walk to escape. Being in nature improves your mood and gives you a better sense of balance and meaning in your life.

And it is something that is available to all of us. You feel better about yourself and the world when you’re out in a beautiful spot.

Z AC H B R I T T L E

We have the power to change our perspective.

There is this idea in couples therapy that if you could get couples to be nicer to each other, you could turn things around for them. But research suggests that it isn’t so much about being nicer; it’s about learning to notice when your partner is being kind. The problem is, we see what we’re looking for, and many of us focus on the negative—both in our relationships and in life. The good news is, we can flip this. We can seek out what is going well and call it out. Maybe it is listing three things that you are grateful for that day; maybe it’s sending your partner a text to let him know that you’re thinking of him.

But we have to make that choice.

5

A M Y K RO U S E RO S E N T H A L

We look out for each other.

A few winters ago, my husband and I were walking to dinner in Chicago on a very cold and very snowy night, which is pretty much what all Chicago evenings in the winter are like. I foolishly walked out of the house without a hat—we were only going a few blocks— and I was freezing. I was walking down the street with my hands cuffed over my ears and, at a stoplight, this young man—he was maybe 25 years old or so—looked at me and said, “Would you like this hat? You look cold.” He made such an impression on me. Just a human being at his best, in a very, very simple way.

THE EXPERTS CAITLIN MORAN is the New York Times best-selling author of How to Be a Woman and, out this month, Moranifesto.

Her hit UK sitcom, Raised

by Wolves, will soon be adapted for American television by Diablo Cody.

She lives in London.

J I L L M AC FA R L A N E is the program director at the Sharing Place, an organization that provides grief support for children and their families in Salt Lake City.

JA N I C E K A P L A N is the author of the New York Times best seller The Gratitude Diaries. She divides her time between Connecticut and New York City.

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Z AC H B R I T T L E is a certified Gottman therapist, the founder of ForBetter.us, and the author of The Relationship Alphabet. He lives in Seattle.

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AMY KROUSE R O S E N T H A L is the author of more than 30 children’s books and the memoirs Encyclopedia of an Ordinary Life and Textbook Amy Krouse Rosenthal (out this fall). She resides digitally at whoisamy. com and for real in Chicago.

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GRRRATITUDE How to be thankful when it starts to feel like a chore 97

THE GUIDE health

What health experts eat on Thanksgiving Admittedly, there is some kale in this story. But there are also easy mindful strategies—and a triple serving of pie.

Written by Melanie Mannarino

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Illustrations by Vicki Turner

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No matter how you slice it, this food-based holiday can skew your judgment, push your buttons, and inspire overindulgence that you regret in short order. That’s why we’re thankful for these seven real-world approaches from wellness pros on how to enjoy the bounty and walk away satisfied, not stuffed.

THE GUIDE health

1 MAKE IT A THREE-ME AL DAY If you wake up on Thanksgiving with the mind-set that you’ll fast until the big meal, you’re setting yourself up to become ravenous, then overdo it. Instead, plan to have breakfast, lunch, and dinner, just like on any other day, says

WILLOW JAROSH’S

Post-feast dinner salad Whisk ½ Tbsp. each tahini and orange juice; 1 tsp. each lemon juice, lower-sodium soy sauce, and balsamic vinegar; ¼ tsp. minced garlic; and black pepper to taste.

Toss with 2 cups baby arugula. Top with ½ cup roasted sweet potato, 1 Tbsp. sunflower seeds, and ½ cup chopped roasted turkey or a fried or hard-boiled egg.

Willow Jarosh, R.D., of the New York City– based nutrition consulting firm C & J Nutrition: “I always eat breakfast and a snack early in the day.

We have our Thanksgiving meal around one, so it’s like lunch. I also plan to eat a hearty salad later, which mentally preps me to leave the Thanksgiving table with room to spare.”

FUEL YOUR MORNING

Find tasty ideas at realsimple. com/lightbreakfast.

NOVEMBER 2016

2 EARN THE BIRD “I love taking a family hike or walk before we sit down to eat,” says Elisha Villanueva, a cofounder of the fitness and wellness site Flex It Pink. “It’s our ‘earn the bird’ activity.” Moving during the day makes Villanueva feel better about indulging in dessert later on. “Small portions of pumpkin pie, pecan pie, and apple pie. I don’t want to miss anything, so I opt for a trio sampler.”

And while no amount of front-lawn football or neighborhood laps will erase the day’s calories, vigorous activity before a meal can encourage healthier food choices: In a 2014 study published in The American Journal of Clinical Nutrition, people responded more positively to images of low-calorie foods than to those of high-calorie options after 60 minutes of high-intensity exercise.

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5 G O B AC K F O R S EC O N D S

3 S H R I N K T H E S U GA R Jessica Matthews, a health coach certified by ACE (American Council on Exercise), loves cranberries for their sweet-tart punch on the plate. What she does not love is all the sugar that goes into traditional cranberry sauce. So the adjunct professor of kinesiology at Point Loma Nazarene University, in San Diego, found a work-around. “I can get the cranberry taste I love by adding just a few cranberries to Swiss chard,” she says. “Simmer fresh cranberries in orange juice and a little honey, then mix a spoonful into the braised greens.”

Nope, not a typo.

You can fill your plate twice without guilt (or a stomachache), according to Kristy Del Coro, the senior culinary nutritionist for SPE Certified, a healthy-menu certification and consulting group. Just use that trick of opting for a smaller plate (salad size instead of dinner size). “The reality of

EMILY DINGMANN’S

THE GUIDE health

Simple lemon kale salad

4 Z E RO I N O N YO U R FAVO R I T E S If appetizers are your thing and turkey leaves you cold, there’s no sense saving yourself for the main meal. Dig in and enjoy those apps and be prudent with the sit-down options. “I tend to focus on the cheese tray,” says nutritionist Emily Dingmann of the blog A Nutritionist Eats. During the dinner, Dingmann allocates half her plate to vegetables, a quarter to protein, and a quarter to starches (that includes squash and corn). She also makes sure that there’s one nutritious green side dish on the table: “I’m always assigned a kale dish, because no one trusts a nutritionist to bring the dessert,” she jokes. Her Simple Lemon Kale Salad is a go-to for the occasion.

Rinse, dry, and remove stems from 1 bunch lacinato kale; cut into thin ribbons. Toss with the juice and zest of 1 lemon, 1½ Tbsp. olive oil, a minced garlic clove, and salt and black pepper to taste.

Let sit for 15 minutes, then top with shredded Parmesan and toasted bread crumbs before serving.

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For Del Coro, one star of the Thanksgiving meal is butternut squash. High in vitamins A and C, it is rich and tasty and has less starch and sugar than sweet potatoes.

Thanksgiving is that it’s a long, drawn-out meal,” says Del Coro.

With all that time to fill, “you do end up taking more,” she says.

“Using a salad plate, I eat less overall, even with seconds.” She puts a little of each main and side on her plate. After she has sampled everything, she decides what’s worth a second (small) helping. Where she’s very careful?

With hors d’oeuvres: “Crackers, cheeses, and dips can really add up, calorie-wise.”

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M A K E S M A RT R EC I P E S WA P S

On this occasion, it’s OK to let nostalgia influence your appetite, says recipe developer Julie Hartigan, who has created hundreds of healthy recipes for Weight Watchers and has taught at the Institute of Culinary Education, in New York City. “Instead of depriving yourself of these food memories,” says Hartigan, “just take reasonable portions.”

She and her adolescent daughters assemble colorful plates filled with

SUSAN DOPART’S

Gluten-free wild rice vegetable dressing

roasted and steamed vegetables and turkey but leave plenty of room for her dad’s legendary stuffing, rich with sausage and walnuts.

“I’ll skip the potatoes, but I can’t miss that,” she says. “I take my time eating and enjoying it.

To me, that stuffing is Thanksgiving—and love.”

Sauté 1 cup each diced celery, carrots, and onions and 2½ cups chopped mushrooms. Add ½ tsp. each cumin, curry, and cinnamon and ¼ tsp. each thyme, nutmeg, and minced garlic. Toss with 2 cups wild rice (cooked in broth), 2 cups chopped roasted butternut squash, and 1 cup toasted pecans.

Bake at 350°F until warmed through, about 15 minutes.

Much of the appeal of mashed potatoes is the lush texture—and, of course, how perfectly they serve as a foundation for gravy. So why not do what Los Angeles–based nutritionist Susan Dopart does and serve smooth pureed cauliflower instead?

Compared with standard spuds, the cruciferous vegetable has fewer carbs, more fiber, and a lot more nutrients (nearly five times the vitamin C and almost twice the iron).

Says Dopart, “I also think mashed cauliflower is tastier.” Speaking of tasty, instead of the usual bread stuffing, Dopart makes a dressing of vegetables and wild rice—savory, satisfying, and vitamin-rich.

P R O P S T Y L I N G BY N O E M I B O N A Z Z I

Written by Stacey Colino Photographs by Craig Cutler

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THE GUIDE beauty

WHICH COMES FIRST? Whether you’re a two-product minimalist or a 10-product maximalist, the order in which you apply things makes a difference.

Here’s the scoop.

W H I C H C O M E S F I R ST ?

THE GUIDE beauty

Serum or moisturizer?

SUNSCREEN OR M O I ST U R I Z E R ?

SERUM. A general (logical!) rule: Apply a product that has a lighter consistency before a heavier one to ensure that they both sink in. If you put on a moisturizer before a serum, “you’re just wasting the serum, because it won’t penetrate through the moisturizer,” says Ellen Marmur, a dermatologist in New York City. For best results, use a serum containing active ingredients, like antioxidants (which help to fight the free radicals responsible for aging) or hyaluronic acid, then wait one minute so that it has time to settle in to the skin’s surface.

Lock in hydration with a moisturizer.

RS PICKS: 1 C.O. Bigelow Deluxe Facial Moisturizer, $28, bigelowchemists.com.

2 Caudalie Resveratrol Lift Firming Serum, $86, caudalie.com.

NIGHT CREAM OR EYE CREAM?

MOISTURIZER. Think of it this way: Your moisturizer is like a sweater, and your sunscreen is like the coat you wear over it. “It’s your outer protective layer,” says Zeichner. “You want to make sure that nothing interferes with it.” When you put it on last, the sunscreen can intercept and/or block the sun’s damaging rays before they get to your skin. Also keep in mind that if you apply the sunscreen first, you might rub some of it off when you slather on your moisturizer, which means you won’t get as much protection as you should, says Marmur.

RS PICKS: 7 Vichy Aqualia Thermal Mineral Water Gel, $31, vichyusa.com. 8 Aveda Daily Light Guard Defense Fluid Broad Spectrum SPF 30, $42, aveda.com.

E YE-MAKEUP R E M OV E R O R FAC I A L CLEANSER? EYE-MAKEUP REMOVER.

“Eye-makeup-remover formulas are concentrated to specifically remove stubborn eye makeup, dirt, and oil particles, making it easier for a cleanser to do its job,” says Joshua Zeichner, a dermatologist in New York City. If you cleansed first, “you would risk being overzealous with rubbing the sensitive eye area, which can trigger lowgrade inflammation and lead to pigmentation changes, fine lines, and wrinkles,” says Zeichner.

Finishing with a cleanser ensures that no greasy makeup-remover residue is left behind.

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may be enough,” says Harry Josh, a stylist and a creative consultant for John Frieda Hair Care. Next, whatever your hair type, use a moisturizing serum (a liquid typically packed with silicones or oils to smooth, soften, and hydrate hair) only on your ends, since they’re the driest part of the hair.

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With the durability and shine of a gel-like topcoat, Essie Get Setter 3D Pop Tint ($10, essie. com) comes in blue, pink, and purple. Swipe on naked nails for a sheer hint of color and a mirrorlike shine, or layer over any existing polish (holiday-weekend manicure extender!) for a cellophane effect. It comes off with regular remover.

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Strange but true: The magnet included with the Dr. Brandt Magnetight Age-Defier Skin Recharging Magnet Mask ($75, sephora.com) magically lifts off the dried mask, leaving skin glowing.

Next time you get a pedicure, drop a Worry Free Pedi sanitation tablet ($10 for eight, worryfree pedi.com) into the foot bath. It dissolves in a minute, killing 99.99 percent of bad bacteria and fungi.

Body heat transforms Worker B Lotion Bar ($32, worker-b.com) into a moisturizing oil, ideal for dry skin, psoriasis, and eczema.

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Stila Stay All Day Waterproof Brow Color When you need brows that won’t budge, this has a tip like a paintbrush to create feathery strokes instead of harsh lines (the way some felt-tip markers do). “The color and formula are so light and natural—it’s foolproof,” said a tester. In six shades.

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T H E W H AT ?

READ ABOUT ONE WRITER’S FA M I LY T R A D I T I O N S O N PAG E 1 02 .

How to be grateful (when you really don’t feel like it)

BY N OV E M B E R 2 4 , giving thanks can start to feel like a command performance rather than a genuine act. Your social-media feed is all gratitude, all the time (#30daysofthanks!), and you’re up to your googly eyeballs in turkey-themed craft projects. It’s OK to feel jaded. “You can’t turn on gratitude” just because it’s Thanksgiving, says Robin Berman, M.D., an associate professor of psychiatry at the David Geffen School of Medicine at UCLA and the author of Permission to Parent. In fact, peak holiday season may not even be the best time to make it a priority. “Gratitude happens in quiet pauses and moments, not when you have a giant to-do list and you’re racing around,” she says. So how do you embrace the season sincerely?

Ten experts are here to help. Let’s do this, November.

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FEELING UNAPPRECIATED?

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How to shift your thinking Don’t make it a Big Thing.

Gearing up for gratitude in anticipation of Thanksgiving can be simple and subtle. “In Hebrew, the term for gratitude is hakarat hatov, and the literal translation is ‘recognizing the good,’” says Rabbi Joel Nickerson of Temple Isaiah, in Los Angeles.

“It’s not about finding new forms of positivity in life, but rather about reorienting yourself around the things that you should already be grateful for.” And not just the big, obvious ones—good health or a job promotion—but small things, too.

“Growing up in Wrigleyville, in Chicago, I never had guaranteed parking,” says Ron Lieber, the author of The Opposite of Spoiled and a columnist for the New York Times. “About 12 years ago, I bought a parking spot in Brooklyn. It was one of the most extravagant things my wife and I have ever bought ourselves. But every time I pull in to spot 18, I always say to myself internally—and often out loud—how grateful I am.” Look for the little things and say thanks out loud.

Sometimes you want your family (OK, your kids) to be grateful for you—or at least the fact that you slaved over 14 dishes and polished silver for three hours. Here’s advice for handling that (understandable) feeling.

when your brain thinks you have to do something, it will be more likely to resist. Only when you feel like you are choosing to do something can it be authentic,” she says.

Reframe your thank-yous.

“We are required to say ‘thank you’ a lot, which I think of as ritual gratitude,” says Roy Blount Jr., a southern humorist and the author of Save Room for Pie. “When you fly somewhere, for example, you say ‘thank you’ to the cab driver and to the guy at the ticket counter and about nine more times before you get to where you’re going.

That required repetition can cause us to lose touch with sincere thanks.” Make this change the next time you say “thank you”: Think about cost and benefit. “Notice the person’s cost—not just money they may have spent to do something for you but also the time and energy it took—as well as the true benefit to you,” says Jeffrey J. Froh, Psy.D., an associate professor of psychology at Hofstra University, in Hempstead, New York, and a coauthor of Making Grateful Kids. “Thinking about everyday kindnesses like that will make you way more grateful.”

But don’t make it a chore.

“There is a line between choosing to and having to do something,” says Christine Carter, Ph.D., a senior fellow at the Greater Good Science Center, at the University of California, Berkeley, and the author of Raising Happiness. “It sounds like a small distinction, but it’s enormous.

From a psychological perspective,

Get philosophical for a minute.

“We all begin life dependent on others, and most of us end life dependent on others. We did not create or fashion ourselves. We did not birth ourselves,” says Robert Emmons, Ph.D., a professor of psychology at the University of California, Davis. “Life is about giving, receiving, and repaying. We are called to gratitude. If we choose to ignore this truth, we steer ourselves off course. Just knowing this is usually enough to inspire a more grateful outlook on life.” finding new

“It’s not about forms of positivity in life.

It’s reorienting yourself around the things that you should already be grateful for.”

Cut others some slack.

“Try not to be so hard on people who are practicing public acts of gratitude,” says Lieber. “Some

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SAY GRACE. Unless your child is a MasterChef Junior, there’s no way he can understand, much less appreciate, what goes into hosting a 20-person dinner.

The same holds for all the other “gifts” you bestow upon your children daily, like driving carpool and working to pay bills. “We can’t expect our kids to be grateful for their siblings or for things they didn’t ask for,” says the Reverend Kate Braestrup, a community minister and a lawenforcement chaplain in Maine. “We can’t force the feeling on our kids—or on anybody, really. We have the right to require certain behavior, but not feelings.”

Her solution? Say grace.

“It’s a ritual, and our bodies, not just our minds, respond to ritual.” Try these 17 words: We are thankful for the food and the hands that prepared it, for our family and friends.

DON’T DEMAND THANKYOUS. “Heavy-handed gen-

erosity is not nearly as generous,” says humorist Roy Blount Jr. “If you do something for the sake of thanks, then it’s insincere.”

Instead of seeking gratitude, Blount suggests simply being content in your children’s enjoyment of the meal. “Your children will figure out later how hard it was to put it together.”

FILE AWAY THE FEELGOODS. “I have a rabbinic

intern every year, and I always tell him or her to create a folder of ‘feel-goods’ in Outlook,” says Rabbi Joel Nickerson. “Anytime you get a positive e-mail, file it away in that folder. Then, when you’re inundated in a negative way, you can open up that folder and look at the positive things people have said.” Parents can do the same thing with the scribbles and love notes they receive from their children through the years.

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of them probably feel like the public nature works for them as a way to sort of force themselves to be accountable. If they don’t declare at the beginning of the 30 days that they are doing their 30 days of thanks, they may not get it done.”

If you find yourself growing cynical about hashtags and campaigns, hide those people for the month of November or take a break from social media.

And for the love of Pete, stay off Pinterest.

It’s hard to feel grateful for the small, everyday things if you are trying to pull off an uncharacteristically elaborate/crafty/complicated event. “The more you can slow things down, the more space you have to be grateful. And that gratitude then increases serotonin and dopamine in the brain, reducing stress,” says Berman. Is floral arranging your gift? Wonderful!

(Be grateful for sharp shears and wide-mouth vases.) If not, stop scrolling and stick to your strengths.

“Set it and forget it. Choose a menu and details that won’t be a burden,” says event planner Debi Lilly, the owner of A Perfect Event, in Chicago.

How to help your kids feel gratitude Don’t make it mandatory.

“I am a big believer in gratitude rituals year-round, but I also think kids will sometimes roll their eyes or blanch if they feel like anything is being shoved down their throats,” says Lieber. “Gratitude should not be taught; it should be modeled.” Instead of quizzing your kids on something that happened that day that they can be grateful

for (although there is a time and place for that, like perhaps the Thanksgiving table—see sidebar below), try to make a habit of offering those juicy tidbits yourself. “I like to casually bring up something awesome that happened to me. I want it to slowly creep into my kids’ consciousness that this is something we do,” says Lieber.

Give verbal high fives.

When your children do something nice for you, “verbally high-five them,” says Berman. If your child thanks you for dinner or for driving him

5 NONCHEESY CONVERSATION STARTERS

Going around the table and asking each person to name one thing he’s grateful for is about as original as pumpkin pie. Also, says psychologist Jeffrey J. Froh, “kids always say, ‘My family,’ and move on.” Here, some better options. (And be sure to check out page 104.)

1. What’s the nicest thing

that anyone has done for you this year?

2. What’s the nicest thing that you’ve seen someone else—friend, family member, teacher, coach—do for another person?

3. If you had one superpower that you could use to make a difference in the world, what would it be?

What would you do with it?

4. What are you most grateful for that doesn’t cost money?

5. One nontalky project: “My kids make huge place cards for each guest, and while we are cocktailing, everyone walks around and writes what they are grateful for about that person on his or her card,” says sociologist Christine Carter.

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somewhere, make a point to say, “Thank you so much for saying ‘thank you.’ That’s really nice of you!”

And model that type of language as much as you can, says Berman.

“You want your children to hear, ‘Thanks for driving, honey,’ to your partner, not ‘You’re driving so slow.

We’re going to be late.’”

Be concrete.

“Abstract-thinking exercises that stimulate gratitude in adults will not work with young children,” says Emmons. “You need visual aids.”

Draw a tree on a large piece of paper, tape it to the wall, and let kids add

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a Post-it note “leaf” of one thing that they are grateful for each day.

Put a note in your child’s lunch box that reads, “Be thankful for recess!” For older kids, text them reminders to count their blessings, or say how grateful you are for them.

Ideally, these would be any-month practices, but November is a good time to start making them a habit.

Focus on the Big Four.

If the idea of instilling gratitude in your kids feels overwhelming, start with the Big Four: education, family, health, and shelter. Consider addressing one each week (or simply one night of each week) during the month. You can ask questions. (What are you thankful for at school? What about home makes you feel safe and happy?

What did you use your body for this week that you can be grateful for?) Or you can go deeper. For example, says Berman, “use ‘family’ as an opportunity to let your children know that their greatgrandfather fought in World War II or hid a Jewish person in a basement or worked on a railroad. Their lives are linked.”

Put some dates on the calendar.

Waaay in the future. Don’t think of Thanksgiving as the New Year’s resolution of charitable giving.

Vowing to volunteer once a week or even once a month may not be realistic for your family. Instead, think of ways in which you can easily give back, whether it’s visiting an elderly relative in an assistedliving center or simply calling an out-of-town friend.

Grateful for Glark Jenny Rosenstrach, the author of the new book How to Celebrate Everything and the popular blog Dinner A Love Story, explains why we should be thankful for even the quirkiest of traditions.

When I was a college freshman, I remember one night, just before Thanksgiving break, hanging out with my roommates and discussing what everyone was looking forward to eating at their respective holiday feasts.

We were in the middle of exams and had been subsisting on watery coffee and bad dining-hall comfort food.

“Mashed potatoes,” one friend said in a way that conjured up the scene in a Bugs Bunny cartoon where a character stranded on a desert island hallucinates that a palm tree is a rib eye. “My grandmother’s pecan pie,” said another.

“Glark,” I said when it was my turn.

“My mom’s Orange Glark.” However deep into their food dreams they all were, each snapped back to reality and turned to me. “What on earth?”

Until that moment, it had never occurred to me that other families did not eat any version of Glark–best described as a molded orange gelatin packed with sherbet, canned mandarin oranges, and pineapple—on the last Thursday of every November, even though it was as predictable a sight on my family’s table as turkey or stuffing. My mom hailed from way-Western Pennsylvania—almost the Midwest—where Jell-O–based dishes were once fairly popular, and the recipe had been handed down to her from one of her oldest friends.

(The origin of its decidedly unappetizing-sounding name, however, remains a mystery.)

Until that moment, it had also never occurred to me to be embarrassed about the name or the dish, which I was. And which, I now realize, is too bad. I’ve been writing about food and family for a long time, and one

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thing I’ve learned along the way is this: Just about every family has its own Glark. I’m not talking about only food here, either. I’m just as attached to the oddball rituals that define our tables. (It’s hard not to think of the father of humorist David Sedaris, who stripped down to his underwear before dinner every night.)

Maybe it’s because I’m getting older—and also because everyone in my family is getting older—but in this age where we are all obsessed with the next big (heritage-bred, locally sourced) thing, I suddenly feel the need to preserve and embrace the Glarks in our world. They’re the dishes that connect us to our past, that tell stories; the ones that make our Thanksgivings uniquely ours. The ones that organically infuse meaning into a feast when we all might have been too lazy (or, more likely, too hungry) to go around and say what we’re most grateful for.

This doesn’t mean that our Thanksgiving menu hasn’t evolved since the 80s. The powdered gravy packet and the super-salty (ahem, super-tasty) boxed stuffing have given way to beloved from-scratch versions made with homemade chicken stock. Last year, for the first time ever, we went with a heritage turkey, even though I had to hide the price tag from my thrifty mother. But every year when the family parades through the serveyourself buffet, it’s tradition for at least one of the grandchildren to ask, “Hey, Nana! Where’s the Glark?” and then double over in laughter. So although it hasn’t made a physical appearance on the table in quite a while now, and the younger generation wouldn’t even know what it looks like, I’m grateful that it’s still part of our story.

S O M E T H I N G E L S E T H AT’ S O F T E N FO U N D O N J E N N Y ’ S FA M I LY ’ S TA B L E ?

A homemade version of the famous Mad Libs—a fun way to jump-start the “I’m grateful for…” conversation. You can find a version in Jenny’s book, but she wrote a special one just for Real Simple. Have another person fill it out blindly, or for a more sincere statement, complete your own.

© 2016 The Container Store Inc. All rights reserved. 32210 9/16

Set the Table

Set the perfect table and tone for your best holiday party yet. We’ll help you turn your hostess dreams into reality when you shop our Gift Wrap Wonderland® – the most celebrated collection of unique entertaining products like trays, napkins, placemats and tablerunners – plus, gift wraps, ribbons, totes and more. For ideas and inspiration, visit our blog Container Stories at containerstore.com/blog.

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I’m thankful for…

It’s a little

to see a worksheet on my Thanksgiving plate ( A DJ EC T I V E )

when there should be nothing but a triple helping of

.

(FO OD)

But I also realize that this holiday is the only one where we talk about feeling

. So I wanted to be sure I took a moment to reflect (FEELING)

on the past year, a year that has been filled with

and ( AC T I V I T Y )

and probably way too much THE GUIDE family

( AC T I V I T Y )

! ( FAVO R I T E AC T I V I T Y )

I could have done without the

, and I wish, when I (NOUN)

woke up at

A.M., that I hadn’t worried about

.

(NUMBER)

( ST R E SS F U L N O U N )

But there’s a lot to celebrate, too. I’m grateful I still have my (NOUN)

and I finally had the chance to

. (That was so funny, (VERB)

!) But mostly I’m thankful for the people around (PERSON)

this table, without whom I would most likely be

. ( A DJ EC T I V E )

Happy Thanksgiving.

Signed, ( YO U R N A M E )

PRINT IT OUT!

Go to realsimple.com/ fillintheblank to download this page for your own Thanksgiving table.

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The longer you avoid removing buildup from grates, the harder it becomes— literally. For the quick fix for this—and 12 more sticky situations—turn the page.

Got grimy stove grates, a gunky faucet, a filmy sink? Here’s how to tackle the most cursed nooks and surfaces, just in time for Turkey Day. Grab a toothbrush.

Written by Stephanie Sisco Photographs by Craig Cutler

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P R O P S T Y L I N G BY N O E M I B O N A Z Z I

THE GUIDE home

How to clean the trickiest and ickiest kitchen spots

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T H E TO P-5 G E R M I E ST C R E V I C E S TO CLEAN OR SANITIZE 1. Sink drain 2. Around the sink and faucet 3. Microwave touch pad 4. Range knobs 5. Refrigeratorshelf seams

SINK DR AIN Sudsy dish-rinsing doesn’t clear away that greasy layer covering the drain.

But it’s easy to erase: Sprinkle with a gentle abrasive, like Bar Keeper’s Friend, and scrub with a toothbrush, paying special attention to the drain’s grooves. Flush clean with water. To disinfect, apply a solution of 1 part bleach to 9 parts water using a clean rag; buff dry with a cloth.

IS THIS TASK CRITICAL OR OPTIONAL?

Critical. The sink is the kitchen’s second dirtiest spot (after the sponge).

Without weekly scrub-downs, a plaquelike biofilm—containing germs from raw meat and more (eww)— can form and contaminate whatever touches it, says microbiologist Philip Tierno Jr.

U N D E R N E AT H APPLIANCES And beside and behind them. Dust and debris really pile up here. Pulling out the appliance and vacuuming with the hose and the crevice attachment is the best way to remove them.

If your appliance won’t (or can’t) budge—or you’re too scared of what you’ll discover—swipe around it using the slim, bendable Oxo Microfiber Under-Appliance Duster ($13, oxo. com). Slide it behind and along the

sides first to knock any dry, clinging debris to the floor. Then slide it under the appliance to grab and pull out as much as you can. Shake the duster’s deposits into a garbage bag, then lightly dampen the head and swipe the same spots to remove stuck-on grime. Vacuum the surrounding floor to pick up the remnants.

CRITICAL OR OPTIONAL? Technically the dirt and grime are far enough out of reach that they’re generally not a significant health hazard (also, you know, out of sight, out of mind), which makes this optional. But dust can impair a machine’s performance, costing you in energy bills and repairs, so it’s best to clean around and under appliances seasonally.

Use the Scrigit Scraper’s flat side to dig up debris and the rounded edge to loosen buildup.

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With an old toothbrush, use short, quick strokes to brush crumbs off the surfaces, angling the bristles to reach into crevices. Apply Mrs. Meyer’s Vinegar Gel Cleaner ($4, mrsmeyers. com) and let sit 3 minutes. (If your countertop is a porous stone, like granite, spray with a disinfecting cleaner instead.) Wipe up with a dry paper towel. If any stubborn gunk remains, unearth it with a plastic tool—either the narrow, angled Scrigit Scraper (a favorite of certified cleaning technician Donna Smallin Kuper) or the strategically sloped Lil’ Chizler (the go-to for Debra Johnson, manager of training at Merry Maids).

CRITICAL OR OPTIONAL? Critical.

Again, it’s a cross-contamination thing: The sink and its surrounding areas can be a hazard if not cleaned thoroughly during meal prep. Tack this onto your regular countertop wipe-downs.

R E F R I G E R ATO R- S H E L F SEAMS This task is doable without removing the shelves, but it’s easier if you can

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take them out, says cleaning blogger Melissa Maker. Make a paste of equal parts baking soda and hot water and, using an old toothbrush, gently scrub the seam where the glass meets the plastic edge. Agitating the paste lifts the grime. Rinse or wipe with a dampened sponge. If any buildup remains, chip it away with a Scrigit Scraper. Wash the shelves in the sink with soapy water, then dry and replace.

CRITICAL OR OPTIONAL? Critical. A refrigerator’s standard temperature—32 to 40 degrees Fahrenheit—is ideal for mold and bacteria, including Listeria, to form, experts say. But a scrub-down each season and whenever you see a spill should prevent it.

THE GUIDE home

B AC K S P L A S H C O U N T E RTO P H O R I Z O N This caulk line can get dirty and discolored. To freshen it up, use a toothbrush to apply a solution of hydrogen peroxide (¼ cup) and baking soda (½ cup). (Test in an inconspicuous area first.) Let sit for about 3 minutes, then scrub gently to agitate. The peroxide bleaches away stains, and the baking soda acts as a mild abrasive to slough off gunk.

Rinse with a damp, nonscrubby sponge; dry with a microfiber cloth.

CRITICAL OR OPTIONAL? Optional. If your caulk isn’t stained, you can skip the deep-cleaning. Just wipe it down regularly with a clean cloth to prevent dust and moisture from accumulating.

This set makes it easy to chip away caked-on food particles.

TO BUY: $8, oxo.com.

Let dry. If you do see some sticky residue, use a toothbrush to apply a paste of equal parts salt, baking soda, and water. Let sit for 30 minutes, then wipe clean with a cloth, rinse under warm water, and dry before replacing.

CRITICAL OR OPTIONAL? Grates are not the germiest area, but grimy ones can make your whole kitchen feel and look unsanitary. So this one is optional, except for cosmetic and psychological reasons.

R E F R I G E R ATO R A N D F R E E Z E R D O O R GA S K E T S

M I C RO WAV E TO U C H PA D Before cleaning, open the microwave so you don’t activate it if you push any buttons. Wipe down the touch pad using a cotton ball dipped in a solution of 1 part bleach to 9 parts water. (Don’t use paper towels, which can scratch the surface.) Then clean the surrounding frame and the door latch with a cotton swab dipped in the solution. Wipe dry with a microfiber cloth before closing the door.

CRITICAL OR OPTIONAL? Critical.

The touch pad is one of the top-five kitchen spots to sanitize after food prep because it can become crosscontaminated, says Elizabeth Scott, Ph.D. It’s also glaringly obvious when grimy—right in guests’ line of sight.

This small whisk broom comes with a flexible mini dustpan.

TO BUY: $5, casabella.com.

R ANGE KNOBS STOV E G R AT E S Spritzing with Mean Green Super Strength Cleaner & Degreaser ($2.50, lowes.com) will get grates just as clean as soaking—in half the time. Let the solution sit for a few minutes, then wipe with a wet sponge to make sure no cleaningproduct residue remains and ensure that the surface is safe to cook on.

If your knobs are easily removable (many just pop out), soak them for an hour in a sink filled with hot water and a few drops of dish soap. Then wipe them clean with a sponge.

(Choose a nonscrubby one to avoid scratching off the dial notations.)

To remove debris from the back sides of the knobs and the range surface where they attach, use the angled

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brush head of the Oxo Kitchen Appliance Cleaning Set. Have nonremovable knobs? Clean them with hot, soapy water, using the same angled brush to get into the grooves. Wipe clean with a damp cloth or sponge.

CRITICAL OR OPTIONAL? Critical. Just like the microwave touch pad, knobs can become cross-contaminated during cooking. To disinfect quickly, give them a wipe-down with a bleach solution (see Sink Drain) when you’re cleaning up after meal prep.

REALSIMPLE.COM

First clear dry debris by sweeping the gasket’s accordion folds with a small whisk broom (like the Mini Flex Dustpan & Brush), catching debris in the dustpan so it doesn’t land inside the appliance. Next, tackle hardened grime: Wipe with a microfiber cloth dipped in a solution of equal parts white vinegar and water. (The vinegar’s acidity cuts through dirt and neutralizes odors, but you need to dilute it to avoid damaging the gasket’s surface.) Let dry 5 minutes, then coat with a thin layer of petroleum jelly to prevent sticking and tearing.

CRITICAL OR OPTIONAL? Most of the debris gets trapped inside the gasket’s rubber folds, so you don’t have to see it, making this task optional.

But because debris can wear down the seal and keep the appliance from staying cool, cleaning it four times a year is recommended.

INSIDE THE TOA ST E R OV E N Unplug the oven and place the tray and the rack in the sink. With a nonscrubby sponge, coat each with a paste made from 2 tablespoons cream of tartar and 1 tablespoon lemon juice. (The acidity of the juice dissolves grease, and the cream of tartar revives the shine.) Next, apply more of the paste to the oven’s inte-

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©2016 Ryan Scott. Published by Oxmoor House, an Imprint of Time Inc. Books.

A long-lasting lint roller, with 62 feet of super-sticky paper, is the key to conquering crumbs.

TO BUY: $6, target.com.

THE EXPERTS DEBRA JOHNSON,

THE GUIDE home

manager of the training program at Merry Maids, a national cleaning company.

MELISSA MAKER,

founder of the Clean My Space cleaning company, YouTube channel, and blog.

rior and exterior, rubbing section by section in a zigzag pattern. Let sit 5 minutes, then wipe off the paste with a clean, damp sponge, rinsing as needed. Buff dry with a microfiber cloth. Finally, rinse the rack and the tray with warm water, dry, and replace.

CRITICAL OR OPTIONAL? Critical.

Stuck-on crumbs are a hazard—they can cause a toaster oven to smoke (and your kitchen to stink), and they can even attract vermin (ick). They’re also an eyesore. Eliminate the task in the future with this hack: Cut a reusable nonstick oven liner to the size of the toaster’s drip tray; take the liner out and rinse when it’s time to clean.

WHAT ABOUT THE SPONGE?

Find out the speediest way to disinfect it at realsimple.com/germs.

BECKY RAPINCHUK,

cleaning expert and creator of Cleanmama.net.

ELIZABETH SCOTT, PH.D.,

associate professor of biology and chair of the department of public health at Simmons College, in Boston.

DONNA SMALLIN KUPER,

certified housecleaning technician and author of Cleaning Plain & Simple.

PHILIP TIERNO JR.,

D I S H WA S H E R S E A L A N D D E T E RG E N T D I S P E N S E R To clean the seal, use a cotton swab dipped in white vinegar (which dissolves hard-water deposits). Follow with a barely damp microfiber cloth.

For the dispenser, use the Scrigit Scraper to chisel off hardened detergent or food particles. When the interior of the dishwasher is empty and dry, vacuum up the debris using the crevice attachment.

CRITICAL OR OPTIONAL? Optional-ish.

Detergent buildup on the dispenser is an issue because it can throw off

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professor of microbiology and pathology at the New York University School of Medicine, in New York City.

REALSIMPLE.COM

the soap distribution for loads. The fix is a monthly refresh: Pour a cup of white vinegar in a dishwasher-safe glass bowl and place it in the top rack, then run the machine. Tackling the grimy seal is a personal choice.

C RU M BY C O R N E R S O F T H E U T E N S I L D R AW E R First get the utensil tray out of the way. If it’s removable and dishwashersafe, load it into the top rack of the machine. If it is made of bamboo or wood or is not removable, wipe it clean with a rag dipped in warm, soapy water and let it air-dry. Next, use your vacuum’s crevice attachment or a lint roller to pick up crumbs that have collected in the drawer.

Even the stickiest lint rollers (like Scotch-Brite 50% Stickier Lint Roller, the pick of cleaning pro Becky Rapinchuk) can’t get into tight corners, though. Grab crumbs there using a butter knife wrapped with a piece of the lint roller’s sticky paper.

CRITICAL OR OPTIONAL? This is not an out-in-the-open spot, and there’s typically not a huge amount of grime that ends up here, so this one is optional. But it’s an easy task to conquer when most of the silverware is out of the drawer, in the dishwasher.

R A I S E D PA N E L S O N CABINET D O ORS Cooking grease and dust accumulate here. (Look closely. See?) To clear it, wipe the panels with a cotton ball soaked in a mild soap, like Dr. Bronner’s ($11, target.com). Remove any residue with a damp microfiber cloth and buff dry. Dusting every so often can keep the panels grime-free.

CRITICAL OR OPTIONAL? Optional.

These spots are not germ magnets, but they’re easy to swipe while you’re standing around, say, waiting for water to boil. And it’s hugely satisfying to see all the grime that comes off (at least according to Real Simple editors).

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The vets will see you now LE T THE FUR FLY! ANSWER S TO YOUR HAIRIE ST PE T QUE STIONS.

ALICIA MCLAUGHLIN, D.V.M.,

Q. Dinner debate

How bad is it to feed my dog Thanksgiving leftovers?

THE PET EXPERTS ANN HOHENHAUS, D.V.M.,

Animal Medical Center, New York City.

THE GUIDE home

J. P., via Facebook

A. Keep your pooch away from the doggie bags.

It’s a risky move to let him chow down on Turkey Day fixings. Highfat foods—even just a scoop of butter-laden mashed potatoes—“can inflame the pancreas, causing vomiting and dehydration,” says veterinarian Ann Hohenhaus.

What’s more, stuffing made with onions, garlic, or chives contains compounds that can damage a dog’s red blood cells.

The one treat that gets the green light: turkey without the skin. “It’s a lean meat that’s safe for dogs in controlled amounts,” says veterinarian Gayle O’Konski, whose recommended servings are a tablespoon for small dogs and a quarter cup for larger dogs. Worried that guests might sneak your pup some extra? Two weeks before the holiday, start giving him a daily probiotic, suggests veterinarian Jim Lowe.

(O’Konski’s pick: Nutramax Proviable health supplement, $34 for 80 capsules, amazon. com.) It helps prevent gastrointestinal distress, keeping your holiday healthy and happy.

JIM LOWE, D.V.M.,

the Center for Bird & Exotic Animal Medicine, Bothell, Washington.

GAYLE O’KONSKI, D.V.M.,

Morris Animal Hospital, Granger, Indiana.

technicalservices veterinarian, Tomlyn Veterinary Science.

Q. Feeble offerings Our cat leaves little “surprises” (dead lizards and birds) on our stoop. Can I train her to stop?

Q. Pet pals

C. D., via Facebook

My son wants to adopt a ferret, but we have a dog already.

Would they get along?

A. Believe it or not, those icky gifts are a sign of affection. Your cat may think that she’s bringing food to her hungry family, says O’Konski. Or she may think that she’s helping you rid the yard of pests, says Lowe: “She’s showing you, ‘Hey, I’m doing my job!’ ” Curbing a cat’s hunting instinct is a nearly impossible task, say the pros, but you can cut down on the “presents” by keeping your cat on a leash when she’s outside.

Another (easier) option: Affix a small bell to her collar. The noisy accessory will warn prey that she’s coming, keeping them alive and off your stoop.

NOVEMBER 2016

S. G., via Facebook

A. Ferrets aren’t exactly a dog’s best friend. Most bite when playing, which can incite a pooch to snap back, says veterinarian Alicia McLaughlin. And because some hunting breeds (hounds, terriers) are prone to attacking small animals, it’s best to

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run the idea by your vet.

If she signs off, acclimate the animals slowly. Walk the dog past the caged ferret, giving treats to reinforce tame behavior.

Repeat once a day, closer to the cage each time.

Once the dog sits calmly (which could take a few weeks to several months), you can take the ferret out of the cage. The first few times, have one person hold the ferret as another holds the dog. If there’s no aggression, you can put them on the floor together, keeping the dog on a leash for the first few weeks. Always keep a close watch: A ferret’s movements can stress a canine, causing him to lash out, warns McLaughlin, “and a dog bite could be fatal for the ferret.”

Written by

Sarah Grossbart Photograph by

Theron Humphrey

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BE YOUR OWN TECH SUPPORT At a breaking point with your electronics frustrations?

Instead of cornering your niece at the Thanksgiving table, tackle them yourself (yep!) with this virtual help.

Written by Liz Zack

P R O P S T Y L I N G BY L I N D E N E L S T R A N

THE GUIDE home

Photographs by James Wojcik

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THE GUIDE home

You updated the software on your smartphone, and now it sometimes freezes.

With Apple’s recently launched upgrade program, customers can rent the phone instead of buying it, and repairs are included.

“Typically this happens when too many apps are running, using up the phone’s memory,” says technology pro Jason R. Rich.

“Because apps don’t close automatically, you could have 30 running by the end of the week.”

To clear them on an iPhone, double-click the Home button, then swipe each app upward.

Android instructions vary by brand and model but typically entail pressing the Recent Apps button and swiping left or right.

“Some people need to do this every few days and others once a month or so to keep the phone running smoothly,” says Rich.

Notes, FaceTime, and some other preloaded apps are deleteable.

But you can’t remove any that help the device function, like camera and phone (duh).

You can’t figure out how to uninstall the preloaded apps on your phone.

If you have an Android phone, go to Google Play and tap My Apps & Games in the left menu, then select the app you want to remove and click Uninstall. “On Apple devices, it used to be impossible to remove preloaded core apps, like Maps, Notes, and Contacts,” says Rich.

But now, with the iOS 10 update, you can delete them the way you would any others:

You’ve cracked the glass on your phone.

by holding your finger on any app icon until they all start to shake, then pressing the X on the unwanted one.

Even nonremovable apps can at least be stored out of sight, in one designated folder on your home screen, says Rich. “To create the new folder, just drag one app on top of another, which automatically makes one,” he says. “You can then enter a name, like ‘Unused Apps.’ ” Move that folder (by dragging it with your finger to the right) to the very last home screen on your device, then press the Home button to save your changes.

NOVEMBER 2016

Your laptop gets so hot, it leaves red splotches on your legs.

Most laptops have fans on the bottom that help circulate air through the machine to prevent them from getting too hot, says Patricia Harris, a Geek Squad agent and instructor in Chicago. “But if you hold a laptop directly on your skin, you may be covering the vents, which puts the brunt of the heat on you and could overheat your machine.” Instead, try using a cooling pad or a lap desk as a buffer. (Harris’s pick: Targus Dual Fan Chill Mat Cooling System, $30, bestbuy.com.)

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“If you have an iPhone and insurance through AppleCare+ [from $99 for two years], you are covered for multiple repairs per year after meeting a $50 deductible,” says Rich. “If Apple can’t fix the glass, they will replace the phone.” Similar coverage is available for Android users, but specific terms depend on the protection plan you buy. Don’t have insurance? Then you’re on the hook for a replacement screen.

“You’ll pay more than $100 for a new one, unless you buy a generic one from a mall kiosk, which typically costs $70 to $100,” says Rich.

©Inter IKEA Systems B.V. 2016

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2999/20pcs

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You want your tablet to stop changing words you type!!!

THE GUIDE home

There are several functions that autocorrect words, so if you want your device to stop second-guessing you (or do it less often), you need to disable some or all of them, says Rich. With an iPad, go to Settings, select the General menu, then choose the Keyboard option. There, depending on your preferred level of oversight, turn off features like AutoCapitalization, Auto-Correction, Check Spelling, and Predictive. With an Android device, you can typically turn off autocorrect options by selecting Languages & Input, choosing your keyboard type under Virtual Keyboard, and disabling Auto-Correction.

THE TECH PROS KAY-KAY CLAPP,

director of communications and outreach for iFixit.com.

PATRICIA HARRIS,

Geek Squad agent and Geek Squad Academy instructor.

JASON R. RICH,

technology expert and author of iPad and iPhone Tips and Tricks.

THE APPLE COMMUNICATIONS TEAM. THE GOOGLE COMMUNICATIONS TEAM.

3 COMMON E R RO R M E SS AG E S ( A N D W H AT T H E Y AC T UA L LY M E A N ) “ T H I S AC C E SS O RY M AY N OT B E S U P P O RT E D.” In addition to installing a pop-up blocker, make sure you have antivirus software (for Macs and PCs), such as Kaspersky Anti-Virus (from $40, staples.com) or McAfee AntiVirus Plus (from $40, staples.com).

A ton of pop-up ads appear whenever you turn on your computer.

It’s an obvious first step but worth mentioning: Check to make sure your pop-up blocker is on. (With most operating systems, the blocker is typically on by default. But it is possible to turn off a blocker inadvertently.) You can turn on the blocker for most browsers by heading to Settings or, in some cases, Advanced Settings or Content Settings. Choose Popups, then select the option to turn it off. If you’ve adjusted your settings and the messages are still appearing, it’s best to have your computer checked by a pro to rule out a virus, the accidental installation of adware (advertisingsupported software), or another software issue.

NOVEMBER 2016

This is a message that appears on an Apple device when you use a cord or another accessory not licensed by Apple or its partners.

“The lightning-port cable [a small connector you plug in to the bottom of a device] is proprietary Apple technology,” says Rich. “If you’re seeing this, it’s likely the company that made your cord is using Apple’s technology without paying a licensing fee.

The cord may still charge your device, but it could be over- or underpowering it, which can damage the phone.” It’s not always essential to use an Apple product, though: If an accessory’s packaging reads, “Certified by Apple,” it should work as well as an Apple product. “ T H E R E ’ S A P RO B L E M WITH THIS W E B S I T E ’ S S EC U R I T Y C E RT I F I C AT E .”

“Every site offering commerce or storing private information has a security certificate that confirms its legitimacy. “If you see this message on a site you want to use, check back in 24 hours and it

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may be fixed. Companies occasionally forget to renew them,” says Harris.

If the problem is still not resolved, it’s best not to use the site.

A security-certificate problem means that the site could be fake and your ID, password, and personal information could be compromised. “ N OT E N O U G H STO R AG E ”

“All phones and tablets come with a preset amount of storage that ranges from 16 gigabytes to more than 256 gigabytes,” says Harris.

“The more apps, photos, and videos on your device, the more storage it uses.” If you exceed your device’s storage capacity (plus the capacity of any free cloudbased storage, like the five gigabytes of storage Apple users get on iCloud), this is the message that you’ll see when you try to take a photo or a video, or download an app, music, or files.

Fix it by clicking on Settings to delete any large unused app, photo, and video files. If you’re seeing this message regularly, consider increasing your cloud storage with a service like iCloud or Dropbox. Prices range from $1 a month for 50 gigabytes to $20 for two terabytes.

WHEN FAMILIES GATHER, OURS CAN HELP™

MAKE EVERYONE FEEL AT HOME. AND THINK IT’S HOMEMADE.

Google Maps, Waze, and other GPS-enhanced apps can be a big drain on a phone battery, so keep them open only when you need them.

Your phone battery runs out unusually fast.

“Make sure that you haven’t accidentally turned on the mute button [on the side of the tablet] or turned the volume all the way down,” says Rich.

If that’s not the issue, the spotty sound may be happening because it’s set to a Bluetooth speaker or headphones and you forgot to switch the sound back to the internal speaker, he says. (For an Android device, click on the Bluetooth option, select Gear, then click to “unpair” devices. For an iPad, swipe up from the bottom of the screen to see if it’s connected to Bluetooth.)

If none of these fixes work, you may need a technician to step in.

ufacturer—it can mess with the phone’s functionality and cause it to overheat. Other biggies: When you can, use Wi-Fi to access the Internet, and keep your phone from constantly checking e-mail, says Rich. (If you have an iPhone, launch Settings, select Mail, then choose Accounts; under Fetch New Data, deselect Push.

If you have an Android device, instructions can vary, but try going to Settings, choosing Accounts, then selecting your e-mail account and turning off Auto Sync.)

THE GUIDE home

Batteries degrade over time, but you can conserve power with some basic behavior tweaks, says Rich.

Lower the screen brightness to at least the halfway mark on the slider, unless you need it up high. (If you have an iPhone, go to Settings and choose Display & Brightness.

If you have an Android device, you’ll typically find the Brightness option in Settings. But specific steps vary by model, so refer to the user manual.)

Avoid using a charger from a different man-

Sometimes your tablet’s sound works, and other times it doesn’t.

You have dozens of updates on your computer that you’ve been ignoring.

Your kids are iCloud-ed to your iPhone, so you get alll their music.

If every family member is using the same iCloud account, your devices will sync to the same music library. The easiest way to separate songs is to set up Apple’s iCloud Family Sharing service (free), which allows up to six family members to share all iTunes Store purchases via their own Cloud accounts. You can browse content by family member and set sharing rules to keep some music or media private.

Never shut down your computer or device while an update is in progress—it can cause problems with the operating system.

If they relate to your computer’s operating system—a prompt for a Mac or iOS update, say—you should go ahead and update.

“The updates often contain bug fixes, security adjustments, or features to help your machine perform better,” says Harris.

One caveat: It’s important to confirm that the ones you’re allowing are authentic. “Don’t approve updates that pop up when you’re browsing on public networks,” she says. Skip any that you’re not familiar with. When in doubt, download the update right from the software vendor’s website instead of clicking on the prompt.

SECURITY CHECK

Find six smart tips for setting up hackproof log-ins at realsimple.com/ password.

NOVEMBER 2016

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WHEN FAMILIES GATHER, OURS CAN HELP™

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Ask the Organizer Storage hang-up

What’s the best way to organize a bathroom closet for three teenage girls?

A. C. G., via Facebook

Teens like having their own space and stuff, so the best approach is to divide and conquer.

If possible, give each girl her own medicinecabinet shelf for face wash, deodorant, and other everyday toiletries, and her own closet shelf for the rest: cosmetics, hair ties, extra bottles of lotion, and other supplies. It’s helpful to group related items into “kits” stored in handled caddies (makeup and nail polish; brushes and ponytail holders). That way, they’re easy to pull out as needed and things don’t get buried way in the back.

F. C., via Facebook

For a fast fix, put in an armoire with a rod and sliding doors (Pax wardrobe, from $155, ikea.com). Or if you’re tight on space, try a boutique clothing rack from storesupply.com, which can function as a

closet. For a neat, uniform look, use the same type of slim hangers and organize clothing by length, then by color within each section. Corral shoes in an under-bed storage box or in a cubby in a corner of the room, and reserve your limited “closet” space for current clothes only.

Off-season stuff can go in an out-of-the-way space, like the basement or the attic, until it’s time to swap. (Consider daylight saving time your cue.)

GOT A QUESTION?

P O R T R A I T BY S A R A H M AY C O C K

Submit it at realsimple.com/ organizing.

NE W YORK CIT Y–BA SED O RGA N I ZE R LISA Z A SLOW TAC K LE S YO UR TO U GHE ST DECLUT TERING ISSUE S.

Mealtime mayhem

With Thanksgiving coming up, I need to get my decades’ worth of recipes in order.

How should I do it?

T. B., via Facebook

You’ll save space and find recipes faster if you store them digitally using an app like Paprika ($5, iTunes.com) or BigOven ($2 a month, iTunes.com); both offer meal-planning tools, too. Or if you’re already using an organizing app like Evernote (free, iTunes.com), it’s easy to collect recipes there. With all these apps, you can store cooking directions, search recipes using keywords, and retrieve recipes from any device (say, while grocery shopping). More of a paper person? Slip each recipe into a sheet protector, then store them all in a binder with tabbed categories, including a “new recipes” section to keep track of ones that you haven’t tried yet.

Illustration by

The Ellaphant in the Room

NOVEMBER 2016

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THE GUIDE home

Beauty boundaries

We live in an old home with no closets in some of the bedrooms.

What’s the best way to store clothing in those rooms?

©2016 The Coca-Cola Company. All Rights Reserved.

GO TO

YOUR

FIZZY

PLACE

STYLE WISE This suitcase-size assortment of nine easygoing options mixes (and remixes) to create a complete Thanksgivingweekend wardrobe.

Written by Rebecca Daly

H A I R BY PA U L WA R R E N FO R R E N É F U R T E R E R ; M A K E U P BY G L E N N M A R Z I A L I U S I N G D I O R A D D I C T

THE GUIDE fashion

Photographs by Ryan Pfluger

EVERY ITEM $150 OR LESS!

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THE KEY PIECES

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THE GUIDE fashion

5 $70 AERIE CARDIGAN TO BUY:

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6 $115 LAUREN RALPH LAUREN PANTS TO BUY: ralph lauren.com.

7 6

$40 JUSTFAB FLATS

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9 $149 DONNA SALYERS’ FABULOUSFURS VEST

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Philip Friedman

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TO BUY:

fabulousfurs. com (must use code SIMPLE 16).

S O F T S T Y L I N G BY C H A N E L K E N N E B R E W

$37

CU T LO O S E

THE GUIDE fashion

A roomy cardigan belted over a dress with a stretchy waistband is custom-built for second helpings.

STELLA & DOT NECKLACE TO BUY: $89,

stelladot.com.

WHITE HOUSE BLACK MARKET BELT TO BUY: $44,

whbm.com.

DKNY TIGHTS TO BUY: $22,

dkny.com.

V E ST E D I N T E R E ST A statement layer, like this sleek faux-fur vest, turns a jeansand-sweater combo into a pulled-together outfit (and fends off a fall chill to boot).

ANN TAYLOR CLUTCH TO BUY: $148,

anntaylor.com.

MIX IT UP

THE GUIDE fashion

Simple picks ( black pants, a swingy top) feel special when finished with unexpected details, like velvet and folksy floral embroidery. The vest adds another layer of texture and softness.

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THE GUIDE fashion

PLAY IT COOL (or heat things up) with go-to layering tips at realsimple.com/ howtolayer.

WA R M FUZZIES Don’t be afraid to pile on the (fur and nubby-knit) layers— they look smart together and keep you warm and happy in transit.

E A SY D OES IT Hosting? For a look that lets you move about effortlessly, pair polished pants and festive flats with a classic cableknit sweater. Let the cuffs of a silky blouse peek out of the sleeves for a finishing touch.

Homework in backpack, backpack on kid, kid on bus.

Gold star.

“MY WISH IS TO BE A HOLLYWOOD STUNT DRIVER.”

Professional driver on closed course. Do not attempt. Prototype shown with options. Production model will vary. ©2016 Toyota Motor Sales, U.S.A., Inc.

Work & Money

P H O T O G R A P H BY J E S S E D I T T M A R

ANGELA DORN • Chief legal officer of Single Stop, a national nonprofit that connects lowincome people with financial help, counseling, training, and legal support to help break the cycle of poverty.

• Based in New York City

Angela Dorn was a successful New York attorney with a Harvard Law degree when she decided to leave the field. In 2006 she became a cofounder of Single Stop, a nonprofit that connects people with the resources they need to get out of poverty.

Single Stop has since helped more than a million U.S. households, with $3 billion in support. Dorn spoke with Real Simple about hard work and changing dreams midstream.

NOVEMBER 2016

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What was your childhood like?

I grew up in a suburb of Chicago. My family was one of the few families of color in the community. I guess I’d say my parents were suburban activists.

They created a Black Parents Association to promote the interests of kids of color at the local school. My childhood was great, but when my parents stood up for what they believed was right, there was pushback. My father received harassing phone calls. A cross was burned on our lawn. We got through it. I think that led to my interest in civil rights.

I wanted to be a lawyer from a very early age.

REALSIMPLE.COM

Written by

Jane Porter

But working in law was not what you thought.

I remember my lawschool essay was about wanting to help the working poor. I didn’t do a whole lot of that when I was practicing law. Part of what can be challenging about [law] is that your direction is determined by the cases that come to you, not by what you decide you want to do.

I wanted my career to be more directed by what mattered to me.

Do any examples come to mind?

There was a large classaction case where I was defending the company. I was probably in my mid-30s.

When I deposed the people who had brought the suit, I got them to say things that weren’t necessarily in their best interest. Some of them ended up in tears from the questioning. That convinced me that, while I might be good at this, it’s not how I want to spend my time.

I was learning a lot about how to think as a lawyer, but I had reached a point where I thought, This is not

THE GUIDE work & money

A M E R I C A N VO I C E S

“I was learning a lot about how to think like a lawyer, but I had reached a point where I thought, This is not who I am.

I don’t want to do this.”

Was that hard to come to terms with?

What was hard was telling my family.

My parents are people I greatly admire, given their strength and achievements. My mother was a lawyer.

She was the first African-American woman to practice in Florida. She would say, “If I had your opportunities, there’s no way I wouldn’t take full advantage of them.”

I had to tell her that I’d had these opportunities and realized they weren’t for me.

who wanted to be an artist and didn’t take a traditional path. He had always lived with very little. I felt like we had failed him by not encouraging him to take advantage of every financial opportunity the government had to offer.

What happened next?

I took a job at an assetmanagement company.

I also got to work with the company’s family foundation, which gave me access to more of the philanthropic world.

Single Stop was an idea that came from a dear friend of mine.

She was working on taking a program of the Robin Hood Foundation national and asked if I wanted to help her establish this organization.

How does Single Stop address these challenges?

The mission is to help people get access to benefits and resources they’re entitled to but aren’t aware of—foodstamp assistance, health-care assistance, earned-income tax credit. Right now the system is fractured.

You have to run around the world in order to understand everything that might be available to you.

It was somewhat personal for you.

My older brother had died about five or six years before. He was the person in our family

You’ve said you’re a reformed workaholic.

What changed?

I got older and didn’t have as much energy.

But I also saw life pass-

ing me by. My deceased brother’s daughters spent a summer with me four years ago, when they were in high school, and then again last year. When they were here, I knew I needed to be home by a certain hour because I wanted to expose them to New York. I could see that unless you consciously decide to spend time with people, life goes on.

Do you have a regular exercise regimen?

I should. Right now I’m part of a coaching group, thinking about what I’m going to do next in my life. One of the things I’m supposed to do is pick up an exercise routine.

What is a lesson you’ve learned?

People evolve. The workplace has to be sensitive to that.

I know I’ve evolved.

In what ways?

I’m probably more compassionate now.

When I was younger, I thought I knew it all. I was educating myself on certain matters, like race, and I was really into it. But I thought I was special and different. Well, everybody is special and different.

So I wasn’t wrong about that, but we’re all in this together.

NOVEMBER 2016

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ASK BUCKY TIME INC.’S* ALL-KNOWING, STRAIGHTSHOOTING SENIOR VICE PRESIDENT OF TALENT MANAGEMENT, BUCKY KEADY, TACKLES YOUR WORKPLACE CONUNDRUMS.

How do I push back if I’m interrupted (usually by a man) in a meeting?

Don’t analyze it. This is one of those situations where it’s best to be direct and call the incident out in the moment: “You just interrupted me, and I have something that I want to share.” Then go ahead. What I’ve noticed is that some men don’t just interrupt—they also elevate their voices. In that case, what I’ve done as a woman is say, “You’re talking so loud—and talking over me— that I can’t give my opinion.”

But if the interrupter is your boss, you’ll need a different strategy. Go to him privately later on and say something like “I need your advice on how to participate in meetings in a more effective way.” Explain that you’ve noticed that he jumps in when you haven’t had the opportunity to finish your thought, then ask, “How do you suggest I best accomplish getting my point across?” It takes some chutzpah to bring this up, but it will probably lead to a fruitful conversation. *TIME INC. IS THE PARENT COMPANY OF REAL SIMPLE.

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THE GUIDE work & money

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P RO D U C T I V I T Y P R I M E R

Timing is everything Understanding your sleep pattern can help you maximize your best brain hours at work. Sleep expert Michael Breus, Ph.D., a clinical psychologist and the author of The Power of When, offers advice (and animal analogs) for making the most of your chronotype.

YO U ’ R E A

POWER UP Bears thrive with a 20-minute rest around 2 P.M. Alas, not all workplaces provide a nap room.

A few minutes of breathing or meditation at your desk is the next best thing.

YO U ’ R E A

WOLF if you are best late at night and can’t imagine going to sleep before midnight. You’re probably a creative type.

YO U ’ R E A

THE GUIDE work & money

LION if you spring to life early in the morning, ready to take on the world. Odds are, you also happen to be commanding and achievement-oriented.

EARLY IN THE DAY: Conduct critical business over breakfast; you’ll really shine. Lions tend to lead, and “morning is a great time to meet with other leaders,” says Breus. Since your mental clarity generally lasts till noon, make the A.M. about tasks that require heavy lifting, like strategic problem-solving and sensitive communication.

LATER: Exercise at 6 or 7 P.M., advises Breus. The endorphins will give you energy for evening networking. (Usually you’re ready to conk out at nine.)

Written by

Liz Loerke Illustrations by

Studio Muti

YO U ’ R E A

EARLY IN THE DAY: Melatonin, the sleep hormone, is high for you in the morning; you may be coming out of deep REM sleep when the alarm goes off, and this makes for a creative state. “Set a second alarm for 20 minutes after the first,” says Breus. You might come up with a brilliant idea.

If possible, use mornings to conquer busywork.

Hold off on lunch until one, and keep it light so you stay alert.

HOWL IT OUT “Ask your boss if you can shift your schedule as a two-week experiment— coming in and staying an hour later,” says Breus. “In my experience, bosses see a big jump in ‘wolf’ productivity and are then open to a permanent switch.”

LATER: Around two, you’ll be ready for more demanding tasks. But it’s 4 P.M. when you really hit your stride—that’s a great time for presentations.

NOVEMBER 2016

BEAR if you have a high sleep drive (you need seven to eight hours) and wake easily when you get enough rest. About half of human folk fall into this category.

EARLY IN THE DAY: You’re most productive between 10 A.M. and noon, so resist the urge to chitchat at the watercooler.

Sequester yourself and tackle your most demanding work. Take a walk before you eat lunch to speed up your metabolism. Sun and movement will help stave off the oneto two-hour energy dip you typically experience in the afternoon.

LATER: From 3 P.M. on, your focus dwindles, but mood-boosting serotonin is high, making it a good time to deal with people: Have meetings, make calls, send e-mails.

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DOLPHIN if you have a low sleep drive and suffer from insomnia. (Real dolphins sleep half awake, on the lookout for predators.) There’s a good chance that you have a type A personality.

EARLY IN THE DAY: Instead of drinking coffee, jump out of bed and do 20 crunches and 10 pushups, says Breus. This will increase your heart rate and help combat your low levels of cortisol.

“In the morning, when you’re slightly tired, your hyperactive mind is primed to do what it does best: connect the dots,” says Breus. Morning brainstorms—solo or with others—work well for you.

LATER: Your cortisol levels are on the rise from about 2 to 4 P.M., making you especially alert. This is when you’ll do best on the nitty-gritty details of a project.

MY CHILDREN WILL BE 50% MORE LIKELY TO SURVIVE INFANCY. Globally, 62 million girls are not in school and even more are fighting to stay there. Girls empowered with an education will delay marriage, have fewer children, earn a higher income, and are more likely to invest in their families and communities. When girls gain skills, knowledge, and confidence, they break the cycle of poverty and help strengthen societies.

EDUCATE GIRLS, CHANGE THE WORLD.

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Take action to support the initiative: Learn more at LETGIRLSLEARN.GOV Get involved at DONATE.PEACECORPS.GOV Tell your friends: #letgirlslearn and @peacecorps

WEEKNIGHT MEAL PLANNER

Dinner? Done.

TUESDAY

MONDAY

WE

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TH U

RSDAY

FRIDAY

Recipes, shopping lists, and guidance on preparation—everything you need to save time and fuss while eating healthy—delivered weekly, right to your inbox.

WWW.REALSIMPLE.COM / MEALPLANNER

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SNOWCATION SURVIVAL GUIDE

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Cetaphil Moisturizing Cream. This rich, thirst-quenching cream absorbs into the skin and gives your skin the love it deserves with extra-strength emollients and humectants.

GET A $10 TARGET GIFTCARD FROM REAL SIMPLE BY SUBMITTING YOUR PROOF OF PURCHASE. UPLOAD A PHOTO OF YOUR TARGET IN-STORE RECEIPT OR ONLINE ORDER CONFIRMATION INDICATING A MINIMUM PURCHASE OF ANY ONE OF THESE FEATURED PRODUCTS & YOU COULD RECEIVE A $10 TARGET GIFTCARD VIA E-MAIL FROM REAL SIMPLE. QUALIFYING PURCHASE MUST BE MADE BETWEEN 10/21/16 & 11/18/16 IN A SINGLE TRANSACTION. ENTER YOUR CONTACT INFORMATION & UPLOAD THE PHOTO OF AN IN-STORE RECEIPT OR ONLINE ORDER CONFIRMATION FEATURING A QUALIFYING PRODUCT TO REALSIMPLE.COM/TARGETGIFTCARD NO LATER THAN 11/18/16.

Limited-time offer, while supplies last. Limit one Target GiftCard per household. Purchase of qualifying product must be made between 10/21/16 and 11/18/16. Proof of purchase must be in the form of a photo of an in-store receipt or online order confirmation and include a qualifying product. Visit realsimple.com/targetgiftcard to upload your proof of purchase, along with your contact information. Must be received by 11/18/16. All $10 Target GiftCards will be sent to qualifying purchasers beginning on 11/30/16. Sponsor is not responsible for lost, late, or misdirected submissions or Target GiftCard. Any attempt at fraud may lead to disqualification and further legal action. Void where prohibited by law.

The Bullseye Design, Target and Target GiftCard® are registered trademarks of Target Brands, Inc. All rights reserved. Terms and conditions are applied to GiftCards. Target is not a participating partner in or sponsor of this offer.

Better late than never.

The new AddWash™ The AddWash door lets you add in any forgotten laundry, even after the cycle has begun. And five cubic feet of capacity means no sock left behind.

© 2016 Samsung Electronics America, Inc. All rights reserved. Samsung is a registered trademark of Samsung Electronics Co., Ltd.

B R E AT H E

There’s an art exercise where you draw something from a photo—say, a tree—then turn the photo upside down and draw the image again. If you’ve ever tried this, you know that invariably the second drawing is more accurate. Maybe because an upside-down view keeps us from getting hung up on preconceived notions of what something looks like. It allows the eye to see what’s really there. The same can be true when it comes to people, especially those we find difficult. If you can shift your perspective (and the breath is really helpful here, because it can quiet the mind enough to let it play), you can see someone in a whole new way.

Next time you find yourself in the company of someone who stirs up a feeling of agitation or frustration for you (perhaps across the holiday table), notice your breath in that moment. Is it shallow and short? If so, see if you can gradually stretch it, lengthening your inhale and relaxing into the exhale.

Even one easy conscious inhale and exhale can have a big effect. Keep long, gentle breaths going while you bring your attention to the person in front of you. Ask yourself, would it be possible to be open and curious about her, as if you’re meeting her for the first time? (Inhale, exhale.) Can you listen to the next thing she says without prejudgment or prediction (inhale, exhale), even if she seems to be running through the same old script? Before you respond to what she’s said, take another nice, deep breath. Your reaction might be different from what you expect.

BY E D WA R D J O N E S, W H E E L A N DA X L E . N E T

Photograph by

Michael Graydon + Nikole Herriott

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Written by Betsy Goldberg Photographs by David Meredith Prop Styling by Rachael Weiner Food Styling by Maggie Ruggiero

FEAST

your eyes

FOR THE PRICE OF A TYPICAL HOLIDAY CENTERPIECE (AND PRACTICALLY NO EFFORT AT ALL), YOU CAN CREATE YOUR OWN TABLE DISPLAY WITH A CORNUCOPIA OF EVERYDAY ITEMS. HAVE A SEAT—WE’LL SHOW YOU HOW.

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ELEVATE THE ARRANGEMENT

BY USING SERVING PIECES WITH DIFFERENT HEIGHTS. WEAVE IN A FEW FLOWERS, TOO.

CHOOSE ITEMS THAT YOU CAN REUSE—SAY, FOR AN OUTDOOR DISPLAY (GOURDS) OR AS A SNACK (GRAPES).

ARTFUL ABUNDANCE All it takes is a stop at the farmers’ market or a grocery store to get this bountiful look. Pile on the produce—a mix of colors, shapes, and sizes—in a loosely undulating line. Pair with any mismatched patterned dishes you have on hand for an easygoing vibe.

FOR BUYING INFO, SEE CREDITS (PAGE 210).

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FOR A SHOT OF COLOR, SPRINKLE PINK HIMALAYAN SALT AROUND EACH SUCCULENT.

A MINIMALIST ARRANGEMENT IS IDEAL FOR A FAMILY-STYLE MEAL, LEAVING PLENTY OF ROOM FOR DISHES AND PLATTERS.

CLEAN AND GREEN A structured setup of sculptural succulents—one per place setting— is the star of this sleek, restrained display. Bring in some warmth with metallic (or wood) accents.

FOR BUYING INFO, SEE CREDITS (PAGE 210).

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FRESH HERBS ARE A BANG-FOR-YOUR-BUCK PICK: THEY LEND A TABLE A LUSH, LEAFY LOOK ALONG WITH A SUBTLE SCENT.

REFINED RUSTIC THIS DISPLAY DOES DOUBLE DUTY: THE POTTED PLANTS CAN TURN INTO PARTING GIFTS WHEN YOUR GUESTS ARE READY TO GO HOME.

Create a “runner” by lining up various potted herbs and nestling in a few bread boards, etc.

(You don’t have to be too perfect with the placement.)

Stick with neutral pots—gray, white, terra-cotta—if you’re planning on colorful place settings.

FOR BUYING INFO, SEE CREDITS (PAGE 210).

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Photographs by Anne Menke Written by Heather Muir

IT DOESN’T TAKE MUCH TO CREATE A HOLIDAY LOOK. WHETHER YOU CHOOSE TO WEAR A SINGLE SWIPE OR A DECADENT PILE-ON, METALLICS ARE FESTIVE (AND FORGIVING).

IN A FLASH

BRONZE GLAZE

“Darker skin tones look especially stunning in shimmery warm shadows, like bronze,” says New York City makeup artist Troy Surratt, who did the looks for this story. Start with a primer to prevent creasing, then dust a swath of bronze from your lash line to your crease, blending the edges. Sweep bronzer over your cheekbones and finish with (you guessed it) bronzeflecked lipstick.

RS PICKS: Maybelline Color Tattoo By Eyestudio in Bad to the Bronze, $7, maybelline.com.

CoverGirl Colorlicious Lipstick in Coffee Crave, $7 at drugstores.

RUBY KISS

For a five-minute festive look, slick on metallic cranberry gloss. Prep lips with a thin veil of foundation (dab it on with a sponge) to extend the life of the lip color, then swipe on the pinkyplum shade. Holiday hack: Give any lip color a metallic sheen by dabbing gold highlighter in the center of lips, says Surratt. Pair with clean skin and lots of mascara.

RS PICK: Colourpop Ultra Metallic Lip in 3-Way, $6, colourpop.com.

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FOILED FINGERTIPS

Nail art, minus the salon: Apply a clear base coat and let dry. Next, layer on a coat of metallic polish and let dry.

Paint nail-art glue (sold at most drugstores) all over your nails and let dry. Cut out a tiny piece of copper craft foil and press it on random spots, slowly peeling it off to leave a crackly residue.

Repeat on each nail, then seal with a clear topcoat.

RS PICKS: Essie Penny Talk,

$9, essie.com. Galaxy Star Nail Art Glue, $3, amazon.com. iCraft Deco Foil in Pumpkin, $3.50, walmart.com.

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POP OF PEWTER

“With just a tinge of blue, this silver gray shadow works on just about every skin tone,” says Surratt.

Pat it onto your lid, blending it into the crease. Then dip a cotton swab into the same shadow and trace it along the top lash line for added definition and an ombré effect. Finish with mascara and pinky-nude gloss.

RS PICKS: Revlon ColorStay ShadowLinks in Gunmetal, $3 at drugstores. Bobbi Brown Lip Gloss in Nude, $26, sephora.com.

ROSE GOLD GLOW

“Softer than yellow gold and warmer than silver, rose gold brings out blushy tones in lighter skin tones,” says Surratt.

Wear it on eyes, lips, and cheeks for an ethereal effect— pretty for everyday and evening.

RS PICKS: Surratt Beauty Prismatique Eyes in Real Eyes, $38, sephora.com.

Benefit Rockateur Box o’ Powder Blush, $29, benefitscosmetics.com.

Urban Decay Vice Lipstick in Gubby, $17, sephora.com.

OPI Venice Nail Lacquer Collection in Worth a Pretty Penne, $10, ulta.com.

COSMIC COPPER EYES

This burnished shade is sultry but not too harsh (no raccoon eyes here).

Apply it layer by layer all over the lids, just past the crease and under the lower lash line. Skip liner and go heavyhanded on the mascara. Pair with gold blush and a sheer gold lipstick.

RS PICKS: Palladio Crushed Metallic Eye Shadow in Meteor, $6, palladiobeauty. com. MAC Cosmetics Powder Blush in Trace Gold, $23, maccosmetics.com.

Surratt Beauty Prismatique Lipstick in Lamé, $36, sephora.com.

MAKEUP BY TROY SURRATT FOR SURRATT BEAUTY; HAIR BY LISA-RAQUEL USING AVEDA; MANICURES

BY JINI LIM USING DIOR VERNIS.

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THANKS+ GIVING In this season of generosity, a serial volunteer discovers that real charity begins when you shed your expectations.

Written by Karen Weese Illustrations by Brian Rea

I ’ M S I T T I N G C R O S S - L E G G E D on a gym floor folding tiny pastel pants and shirts while parents from this struggling elementary school peruse donated items.

A woman touches my shoulder.

“I’m sorry to bother you, but do you have girls’ 3T pants?” she asks. Every family in this school lives below the poverty line. The clothes are free.

I look at the little girl by her side and give her a whole stack to keep.

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“I just need two,” she says, taking from the top of the pile without flipping through. She hands the rest back with a smile. “Save them for people who really need them.”

As a volunteer, you find these are the moments that crystallize and stay with you, returning when you’re stuffing clothes into your own kids’ brimming dressers or wedging yet another ski jacket in the front-hall closet: “perfect” moments of giving and receiving, with, say, a mother who is generous and grateful, even in her own

difficult circumstances. These are the moments that gratify us and keep us coming back to lend our time at the coat drive, the soup kitchen, the toy giveaway.

What’s hard to admit, though, is that it’s not so easy to feel gratified when recipients of help don’t say their lines as written, don’t act the part we think they should. At least it hasn’t been for me.

When I was 16, my church youth group volunteered to serve meals in an inner-city soup kitchen. We washed dishes and doled out beans and mashed potatoes to a long line of homeless men. Most of them didn’t make eye contact or express more than a mumbled thanks.

Afterward, the pastor asked for our reflections. The room was silent; and then, finally, one of the girls said softly, “I didn’t really like being here. I guess…” She paused, embarrassed. “…I wanted them to be more grateful.” I cringed—because I’d been thinking the same thing.

At the time, it hadn’t occurred to me how it might feel to be one of the men in that line. What was it like to accept a plateful of charity from a bunch of suburban teenagers who were dabbling in do-gooding, then heading back to warm beds and well-stocked refrigerators? If I’d been in their shoes, would I really have been making small talk?

It wasn’t until almost two decades later (an embarrassingly long time) that I had any idea, thanks to a mom of two whom I knew. Andrea

worked full-time as a special-education aide, making maybe $9 an hour. She was single, struggling to make ends meet. We became friendly when I was part of a team working on a Habitat for Humanity house for her. At Christmas, I gently suggested that she sign up for a local nonprofit’s giveaway of holiday gifts.

She said no.

“Look, honey,” she explained, “you don’t even like asking a friend to bring your kid home from soccer. Do you know what it does to you to stand in line and say to strangers, ‘Help me—I can’t even buy presents for my own kids’?” I want to be the one giving gifts to charity, not the other way around, she told me. “And no matter how nice they are,” she added, “you know they’re checking you over: Why are you here? Do you really need help?”

“There’s no way to explain that you work fulltime and it just doesn’t pay enough,” she continued, “or that your ‘leather’ jacket is a $4 knockoff from the Salvation Army. There’s no time to tell them that your nails are fancy only because your sister is in beauty school and she practices on you for free. There’s no chance to mention that your cell phone has the cheapest plan available, and you have the phone because your son gets seizures and his school needs to be able to reach you. There’s no opportunity to say that your kid is clutching a Happy Meal toy not because you laugh in the face of nutrition but because it’s his birthday and that’s the only celebration you can afford. So instead you stand in line keeping your eyes down or maybe you crack a joke to break the tension.” I listened silently to Andrea, blinking back tears. For the first time, I had a real sense of what it might be like to be on the other side of the charity exchange.

Sometime later I was helping out at a holiday giveaway where recipients happened to be extremely enthusiastic. As soon as the doors opened, people bolted to the electronics area to claim the donated TVs. They hoisted them overhead in victory. Some of the volunteers

Sometimes what looks like sullenness is shame or pride.

And bravado is just shame in a big, loud hat.

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giggled, the way that you chuckle knowingly at children sprinting for cupcakes. (“Wow, don’t get in their way! They’ll knock you over!”) I’m not proud to admit that I smiled along.

But then it occurred to me: We all run for the things we can’t get any other way. Maybe we dash across the store on Black Friday for that Xbox, or we throw a few elbows to get our kid into the last slot in theater camp. In a town a few miles from me, parents routinely camp out for more than a week in the snow to secure a spot at a foreign-language magnet school, and you will get roasted over their fire if you try to cut in line. We all go a little crazy for the stuff we can’t get by other means.

In hoping for a certain kind of volunteering experience (even without realizing that we’re hoping for it), we’re burdening the people we’re trying to help. Asking them to thread the needle—be appreciative but not desperate—is asking too much when we shouldn’t be asking anything at all. Sometimes what looks like sullenness is actually shame or pride. And bravado is just shame in a big, loud hat. Either way, it’s none of our business.

I still catch myself wishing for magic moments of gratitude this time of year; I treasure volunteer experiences where I feel like I’ve made a difference. But overall I’ve moved the bar. Now I feel that not making someone feel worse on a particular day qualifies as a victory. And even if I occasionally forget, deep down I know the best gift I can give as a volunteer: generosity devoid of expectation. Q

YOU SAY P OTATO? Photographs by

Marcus Nilsson

Written by

Heath Goldman Recipes by

Paige Grandjean Food Styling by

Chris Lanier Set Design by

Jeffrey W. Miller

1 GARLIC MASHED POTATOES

WE SAY MASHED, SMASHED, HASSLEBACKED. WITH THESE EIGHT INDULGENT RECIPES, YOU’LL HAVE PLENTY TO GO AROUND.

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2 KALE COLCANNON

3 CRÈME FRAÎCHE SMASHED POTATOES

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3

1

CRÈME FRAÎCHE SMASHED POTATOES

GARLIC MASHED POTATOES

ACTIVE TIME 5 MINUTES TOTAL TIME 30 MINUTES

ACTIVE TIME 15 MINUTES TOTAL TIME 35 MINUTES SERVES 8

¼ cup (2 oz.) unsalted butter 8 garlic cloves, chopped (about ⅓ cup) 1¼ cups half-and-half 2 tsp. kosher salt 2 lb. Yukon Gold potatoes, peeled and cut into 1-in. pieces 2 lb. russet potatoes, peeled and cut into 1-in. pieces 1 cup sour cream ¼ cup chopped fresh flat-leaf parsley 1 tsp. black pepper the butter in a large saucepan over medium. Add the garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add the half-and-half and salt and gently simmer 5 minutes.

Remove from heat.

MELT

the Yukon Gold potatoes in a large pot with salted water to cover and bring to a simmer over medium-high.

Increase heat to high; add the russet potatoes and bring to a boil. Reduce heat to medium-low and simmer until all the potatoes are tender, 10 to 12 minutes. Drain and return to pot.

PLACE

ADD the half-and-half mixture and sour cream to the potatoes; mash to the desired consistency. Top with the parsley and pepper.

TIP NO. 1 The fastest way to peel a potato is to cradle it in the palm of your hand and peel vertically with a Y-shaped peeler.

2

KALE COLCANNON (IRISH MASHED POTATOES)

SERVES 8

POTATOPARSNIP SOUP

⅓ cup crème fraîche ⅓ cup plain whole Greek yogurt 1 tsp. lemon zest plus 1½ tsp. fresh juice (from 1 lemon) 1 tsp. water 1¼ tsp. kosher salt, divided 3 lb. baby red potatoes ¼ cup roughly chopped fresh dill 1 tsp. cracked black peppercorns

ACTIVE TIME 15 MINUTES TOTAL TIME 40 MINUTES SERVES 8

2 lb. russet potatoes, peeled and quartered 12 oz. curly kale, ribs removed ⅔ cup extra-virgin olive oil 1 tsp. kosher salt ½ tsp. black pepper

4

STIR together the crème fraîche, yogurt, lemon zest, juice, water, and ¾ teaspoon of the salt.

the potatoes in a large pot with salted water to cover and bring to a boil over high. Reduce heat to medium-low and simmer until tender, about 16 minutes. Drain and place in a single layer on a platter. Using a fork, gently smash the tops of the potatoes just until they begin to break apart. Sprinkle the potatoes with the remaining salt.

PLACE

the potatoes with the crème fraîche mixture, dill, and cracked pepper.

ACTIVE TIME 20 MINUTES TOTAL TIME 45 MINUTES SERVES 8

½ lb. thick-cut bacon slices, cut into ½-inch pieces 1 lb. russet potatoes, peeled and chopped ¾ lb. parsnips, peeled and chopped 1½ cups thinly sliced leeks (about 2 leeks) 2 tsp. chopped garlic ¾ tsp. kosher salt 4 cups chicken broth 1 cup water ⅓ cup heavy cream 1½ tsp. sherry vinegar ½ cup sliced scallions

TOP

PLACE the potatoes in a large pot with salted water to cover and bring to a boil over high.

Reduce heat to mediumlow and simmer until the potatoes are tender, about 15 minutes.

Remove the potatoes with a slotted spoon and set aside. Return the water to a boil.

ADD the kale to the boiling water; cook until tender, 2 to 3 minutes. Remove, rinse under cold water, and squeeze out the excess liquid. Finely chop.

MASH the potatoes, olive oil, salt, and pepper with a potato masher.

Stir in the kale.

Illustrations by

Sarah Ferone

LIGHTEN UP

Had your fill of starch? Get your greens at realsimple.com/ thanksgiving salads.

COOK the bacon in a large Dutch oven over medium until crisp, about 10 minutes. Remove, reserving 2 tablespoons of the drippings in the Dutch oven. Add the potatoes, parsnips, leeks, garlic, and salt and cook, stirring often, until slightly tender, about 10 minutes.

Stir in the broth and water and bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer 15 minutes.

WORKING in batches, process the potato mixture in a blender until smooth. Stir in the cream and vinegar. Top with the bacon and scallions.

4 POTATOPARSNIP SOUP

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TIP NO. 2 You can store peeled, sliced potatoes in a covered bowl of water in the fridge overnight before cooking.

(The cold water keeps them from browning.)

5 SWEET POTATO GRATIN

5

SWEET POTATO GRATIN ACTIVE TIME 25 MINUTES TOTAL TIME 2 HOURS SERVES 8

2 cups heavy cream 1½ Tbsp. chopped fresh thyme 1¼ tsp. kosher salt ½ tsp. black pepper ¼ tsp. cayenne pepper 3 lb. sweet potatoes, peeled and cut into ¼-inch slices 4 oz. Gruyère cheese, shredded (about 1 cup)

TIP NO. 3 To slice a hasselback easily, set the yam between 2 wooden chopsticks; they will stop the knife from cutting all the way through.

ARRANGE a fourth of the sweet potatoes, with slices slightly overlapping, in a lightly greased 11-by-7-inch baking dish; drizzle with ½ cup of the cream mixture. Repeat the layers 3 more times.

BROWN BUTTER HASSELBACK YAMS

6

ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR, 45 MINUTES

8 (6-oz.) yams ½ cup (4 oz.) unsalted butter 1 Tbsp. chopped fresh sage

TOTAL TIME 35 MINUTES SERVES 8

1 tsp. flaky sea salt ½ tsp. paprika

2 lb. fingerling potatoes, halved lengthwise

¼ tsp. black pepper

2 Tbsp. chopped fresh oregano ¾ tsp. kosher salt

PREHEAT oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.

PREHEAT oven to 375°F. Cut the yams crosswise into ¼-inch slices, leaving about ⅛ inch intact at the bottom. Place the yams on an aluminum foil–lined baking dish; cover tightly with foil. Bake until slightly tender, about 25 minutes.

MEANWHILE, melt the

butter with the sage in a large skillet over medium and cook, stirring often, until golden, 5 minutes.

REMOVE foil. Brush the butter mixture on the yams so it seeps in between the slices.

Return to oven and bake, uncovered, until tender, 55 minutes to 1 hour. Sprinkle the yams with the salt, paprika, and pepper.

COVER with aluminum foil and bake 30 minutes.

Remove the foil; sprinkle with the cheese and bake, uncovered, until the sweet potatoes are tender and the top is golden brown, about 45 minutes. Let stand 15 minutes before serving.

NOVEMBER 2016

TOTAL TIME 1 HOUR, 15 MINUTES SERVES 8

1 Tbsp. unsalted butter, softened 2 Tbsp. grated Parmesan cheese 1 lb. Yukon gold potatoes, peeled and cut into 1-in. pieces ½ cup whole milk ½ cup heavy cream

3 Tbsp. extra-virgin olive oil 2 Tbsp. chopped fresh rosemary

CHEDDAR-CHIVE POTATO SOUFFLÉ ACTIVE TIME 15 MINUTES

ACTIVE TIME 10 MINUTES

3 tsp. chopped garlic

8

SERVES 8

HERB-ROASTED FINGERLING POTATOES

½ tsp. black pepper PREHEAT oven to 350°F. Whisk together the cream, thyme, salt, black pepper, and cayenne.

7

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3 oz. sharp Cheddar cheese, shredded (about ¾ cup) 4 large eggs, separated ¼ cup chopped fresh chives ½ tsp. kosher salt ¼ tsp. black pepper PREHEAT oven to 375°F. Grease an 8-inch square baking dish with the butter; sprinkle the bottom and sides with the Parmesan. Set aside.

PLACE the potatoes in a large pot with salted water to cover and bring to a boil over high. Reduce heat to mediumlow and simmer until tender, about 12 minutes. Drain and place in a large bowl with the milk. Mash with a potato masher until almost smooth; cool 10 minutes.

Whisk in the cream, Cheddar, egg yolks, chives, salt, and pepper.

PLACE the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the whites are glossy and stiff, 4 to 5 minutes. Stir a third of the beaten whites into the potato mixture. Fold in the remaining whites just until incorporated. Transfer to the prepared baking dish and bake until golden brown and puffy, about 30 minutes.

6 HERB-ROASTED FINGERLING POTATOES

7 BROWN BUTTER HASSELBACK YAMS

8 CHEDDAR-CHIVE POTATO SOUFFLÉ

extra joy Give the gift of homemade goodness to the ones you love this holiday.

Visit BreadWorld.com/CinnamonRolls for this recipe and more!

©2016 ACH Food Companies, Inc. Fleischmann’s ® is a registered trademark of AB Mauri Food Inc.

TURKEY HANDBO OK

FO O D S T Y L I N G BY M A G G I E R U G G I E R O ; S E T D E S I G N BY J E F F R E Y W. M I L L E R

FO OD

TURN THE PAGE FOR REAL SIMPLE’S FAVORITE ROAST TURKEY RECIPE.

Let’s talk turkey Everything you need to know is right here—plus a Thanksgiving checklist to keep you organized all month long.

Written by Heath Goldman | Photograph by David Meredith

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TURKEY HANDBO OK

RE AL SIMPLE’S FAVORITE ROA ST TURKE Y ACTIVE TIME 20 MINUTES TOTAL TIME 3 HOURS, 45 MINUTES SERVES 8 (WITH LEFTOVERS)

1 12-lb. turkey, thawed if frozen 12 sprigs fresh thyme 2 medium onions, cut into wedges 1 oz. unsalted butter (2 Tbsp.), at room temperature 1 tsp. kosher salt 2 carrots, cut into 2-in. pieces 2 stalks celery, cut into 2-in. pieces

FO OD

1 cup low-sodium chicken broth (if needed) HEAT oven to 375°F. Working on a baking sheet, remove the giblets and neck from the cavity.

Reserve the neck; discard the giblets. Pat the turkey dry with paper towels.

Stuff with the thyme and half the onions.

TIE the legs together with kitchen twine. Tuck the wing tips under the body (to prevent them from burning). Rub the turkey all over with the butter and season with the salt, making sure to reach the crevices of the legs and wings.

Want to guarantee a juicy, flavorful bird?

VEGETABLES ADD RICHNESS TO THE PAN DRIPPINGS, WHICH YOU’LL USE TO MAKE GRAVY.

Give it a big, potent injection of brine.

Don’t worry—it’s a painless procedure.

Do this instead of wet- or dry-brining.

the neck, carrots, celery, and the remaining onion in a large roasting pan. Put a roasting rack in the pan and place the turkey on top of it, breastside up.

PLACE

ROAST the turkey, basting every 30 minutes with the pan juices. (Basting will not make the meat moister, but it will produce an evenly browned skin.) If the turkey begins to darken and there is still a substantial amount of cooking time left, tent it loosely with foil. If the vegetables begin to scorch, add some broth to the pan.

CONTINUE roasting until the thickest part of a thigh registers 165°F, 2½ to 3 hours. Tilt the turkey to empty the juices into the pan (reserving the contents for gravy).

Transfer the turkey to a carving board, tent with foil, and let rest for at least 25 minutes.

+ + + +

THE TOOL

THE PROCESS

The most versatile option is a baster injector ($8, bedbath andbeyond.com): a regular baster that comes with a needlelike tip attachment.

Specialized marinade injectors are also available at any store that carries grilling tools.

Right before cooking, when the turkey is at room temperature, inject each thigh and breast half (marked with a “+,” above) with about 1 ounce of liquid.

Try to stick the bird only four times, so that the skin remains intact and the natural juices don’t run out.

THE FLAVOR

Instead of submerging the turkey in brine, you can inject it into the turkey.

(Just be sure to leave out large spices, which won’t fit through the needle.)

For an extra-juicy turkey, inject melted butter.

Or do both!

INJECT WHILE THE BIRD IS RESTING IN A ROASTING PAN, WHICH WILL CATCH SPARE DRIPS OF BRINE.

Illustrations by

Melinda Josie

B E YO N D B U T T E R : 3 G L A Z E S F O R B A ST I N G Start with ½ cup honey, then mix in…

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SPICY

S AVO RY

SWEET

2 tablespoons harissa

¼ cup soy sauce

3 tablespoons pomegranate juice

+

+

+

2 tablespoons olive oil

1 teaspoon minced fresh ginger

1 tablespoon lemon juice

REALSIMPLE.COM

INTRODUCING

CAFFÈ LAT T E K- CUP PODS ®

Stir Sip Enjoy

NEW AVAILABLE IN CARAMEL, MOCHA AND VANILLA.

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TURKEY HANDBO OK

The ultimate Thanksgiving prep list

HERE’S WHY YO U S H O U L D D RY- B R I N E Dry-brining yields a juicy, seasoned bird—minus the gallons of water and angst over where to put the bird bath. All you need is kosher salt.

3 WEEK S BEFORE CHOOSE THE RECIPES. If you’re feeding a

crowd, look for recipes that use the same oven temperature so that you can cook several at the same time.

1. PICK THE RIGHT TURKEY

2 WEEK S BEFORE ORDER YOUR FRESH TURKEY. TAKE INVENTORY. Meat thermometer?

Twine? Baster or brush? Don’t forget a hefty roasting pan and a roasting rack. We recommend a V- or U-shaped roasting rack, which will keep a bird securely centered.

If you don’t have a roasting pan, use a disposable one—you can still place the roasting rack inside it.

1 WEEK BEFORE BUY YOUR FROZEN TURKEY

if you didn’t

FO OD

order a fresh one.

THE WEEKEND BEFORE MAKE A SHOPPING LIST. Break it into two

parts: items that you’ll need in advance and items that you’ll need the final day or two before the meal (like fresh vegetables and herbs). Planning a second trip keeps the refrigerator from groaning and relieves you of having to remember every last stick of butter the first time around.

PICK UP WINE. Or cocktail supplies.

MAKE AND FREEZE PIE DOUGH. DEFROST YOUR FROZEN TURKEY. You’ll need

24 hours for every 4 pounds of turkey.

Defrost in the coolest part of the refrigerator (the back).

2 DAYS BEFORE MAKE THE CRANBERRY SAUCE. Cover and

place in the refrigerator.

SET OUT SERVING PLATTERS. Label each with

the dish that it will hold.

POLISH SILVER AND IRON LINENS. SET THE TABLE. You won’t need your wed-

ding china for Tuesday-night dinner, right?

THE DAY BEFORE MAKE A SECOND GROCERY RUN. If you

ordered a fresh turkey, pick it up.

BRINE THE BIRD. For an easy, slosh-free alternative to wet-brining, see right.

FILL A LARGE COOLER. Use it if you’re wet-brining the turkey. (Fill the cooler with ice packs first.) You can also use it to hold other dishes and nonessential refrigerator items.

PREP THE APPETIZERS. Keep it simple: Cut up vegetables for crudités. Buy dips, cheeses, and crackers.

PREP THE VEGETABLES. Chop the onions and the celery for stuffing, wash herbs, and trim any other vegetables (like Brussels sprouts). Pat them dry, cover, and refrigerate. Or stack in zip-top bags to save space.

ASSEMBLE THE STUFFING. Transfer to a baking dish and refrigerate (unbaked).

PREP THE POTATOES. Peel and refrigerate, submerged in water.

PREP THE DESSERTS. Defrost the pie dough, make pies, and refrigerate.

CHILL BEVERAGES.

THE DAY OF CALCULATE THE TURKEY COOKING TIME.

With our Favorite Roast Turkey, cooking time averages almost 14 minutes a pound.

Add on prep time (10 to 15 minutes), resting time (at least 25 minutes), and carving time (15 minutes). Work backward from the time you plan to serve. That’s the time you need to start your prep.

PREHEAT THE OVEN 15 minutes before the turkey needs to start cooking.

PREP THE TURKEY. Let it sit at room temperature as the oven heats. If you wet-brined, rinse it and pat dry. Season and truss.

ROAST AND BASTE. MAKE THE REST OF THE SIDES while the

turkey roasts.

10 minutes before it’s supposed to be finished.

Insert the thermometer into the thickest part of a thigh, being careful not to touch bone. It’s ready when it measures 165°F. LET THE TURKEY REST. Meanwhile, make the gravy and rewarm any sides you made the day before.

TAKE THE TURKEY’S TEMPERATURE

CARVE THE TURKEY AND EAT!

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Opt for a natural or heritage turkey with no salt added, because you’ll be seasoning yourself.

That means steer clear of kosher turkeys, which are presalted. It’s OK if you dry-brine a frozen or thawed turkey.

2. CALCULATE THE SALT RATIO

Measure out 1 tablespoon of kosher salt for every 5 pounds of turkey. For a 12-pound bird, that means a little more than 2 tablespoons.

3. GIVE THE BIRD A RUB

working with a thawed bird, rub the salt under the skin.

If it’s frozen, you can salt just the skin; the salt will seep in as the bird thaws.

4. LET THE TURKEY REST

Seal the turkey in a plastic bag and refrigerate, breast-side up, for 1 to 2 days (2 is ideal). After a day, the salt will draw juices out of the turkey.

The turkey will then reabsorb the juices, sucking the salt in with it.

5. ROAST THE TURKEY as you

normally would.

Dry off the bird, then rub salt into the cavity, the legs, and the breast. If you’re TURN TO PAGE 156 FOR EASY, DIY CENTERPIECE IDEAS.

SHARE SOME HOLIDAY

©2016 Smithfield Foods

Give holiday entertaining a new twist with your very own Smithfield Bacon Bar. It’s never been easier to make breakfast more fun, festive, and full of f lavor.

For new and delicious ways of using bacon for your holiday entertaining, visit smithfield.com/baconbar

TURKEY HANDBO OK

RS TURKEY DAY HOTLINE We can’t be in the kitchen with you. But we can try to solve some of the most common hang-ups in advance.

Q. How can I tell if my turkey is cooked through?

Q. What do I do if my turkey doesn’t thaw in time?

A. Give the bird a cold bath. This method is gentle yet much faster than thawing in the refrigerator. Fill a large bucket or the kitchen sink with cool water and plunge the bird in, breast-side down. Make sure the bird is sealed in its original wrapper or a plastic bag.

Q. What is the best way to prevent my turkey from drying out?

A. Lean breast meat always cooks faster than the legs and thighs. So when the thighs are done, the breasts are overcooked. One trick is to start the turkey off breast-side down, with the legs pointing to the back of the oven, where it’s hotter. Halfway through, carefully flip the bird so the breast side faces up and the skin gets crispy. Another trick: Cut off the bone-in breast and cook it separately.

Go to realsimple.com/ turkeytips to see how.

Q.

A. The drumsticks wiggle, and the juices run clear. But even with these signs, you should use a thermometer for accuracy. Insert an instant-read one into the thickest part of a thigh, pricking just above the crease between the thigh and the breast.

Make sure that it doesn’t touch bone. When it reads 165°F, you’re good.

Q. How do I prevent mashed potatoes from getting cold?

A. Make them ahead of time (really). When you reheat potatoes in a casserole dish in the oven, they get hotter than boiled-and-mashed alone.

A drizzle of hot herb butter (fat plus flavor) just before serving keeps them silky.

Q.

I need to bake four to five dishes in one oven. Any tips?

A. Try to choose dishes that bake at the same temperature. Make in advance anything that can stay warm or reheat easily (for example, creamed corn casserole and sweet potatoes).

Also, use square or rectangular pans, which should let you fit more in the oven at once. Finally, use cookie sheets to help move things in and out of the oven more efficiently.

Q. How do I prevent my piecrust from getting soggy?

A. For a crispy, flaky crust that doesn’t get wet underneath a pumpkin or apple filling, try blind baking it first. That means partially cooking the crust to firm it up before you add the filling.

Why does my stuffing get gummy?

A. Soft bread can soak up broth like a sponge, making the stuffing dense and sticky. Toast the bread first for a lighter, chewier texture.

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Everything you need to turn up the merry: FESTIVE INSPIRATION RECIPES PRINTABLE LABELS Visit smithfield.com/baconbar and make your Bacon Bar a huge holiday hit.

W H Y N OT T RY… ?

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Written by Heath Goldman Recipes by Julia Levy Photographs by Greg DuPree Food Styling by Chelsea Zimmer

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1 Baked Brie with cranberry compote and pecans

3

Cranberry gin fizz Bring 1½ cups FRESH CRANBERRIES, ¼ cup GRANULATED SUGAR, and 2 Tbsp. water to a simmer over medium. Cook, stirring often, until the cranberries burst, 6 minutes; cool. Pour into a large pitcher. Stir in 1 whole LIME PEEL (from 1 medium lime) and 3 cups (24 oz.) GIN. Cover and refrigerate 5 days; strain. To serve, pour ¼ cup of the gin mixture over ice in a tall glass.

Top with ⅓ cup TONIC WATER. MAKES 3

Kale with roasted cranberries and sweet potatoes Toss 3 cups sliced SWEET POTATOES, 1 cup FRESH CRANBERRIES, 2 Tbsp.

OLIVE OIL, and 1 Tbsp. MAPLE SYRUP on a rimmed baking sheet. Bake at 450°F until tender, 5 minutes. Toss the mixture with 8 cups coarsely chopped KALE, ¼ cup chopped toasted ALMONDS, ¼ cup OLIVE OIL, and 1½ tsp. KOSHER SALT. SERVES 4

CUPS (12 DRINKS)

FO OD

Bake a 9½-oz. BRIE ROUND on a parchment-lined baking sheet at 350°F until soft, 15 minutes. Cook 1 cup FRESH CRANBERRIES, ¼ cup HONEY, 1 Tbsp. BUTTER, 1 tsp. each FRESH LEMON JUICE and FRESH THYME LEAVES, and ¼ tsp. each KOSHER SALT and BLACK PEPPER over medium until the mixture is syrupy, 4 minutes. Serve the Brie with the compote, TOASTED PECANS, and CROSTINI. SERVES 8

2

4 Cranberry ricotta cake Combine 1½ cups ALL-PURPOSE FLOUR, 1 cup GRANULATED SUGAR, 2 tsp. BAKING POWDER, and ¾ tsp. SALT. Whisk together 3 LARGE EGGS, 1½ cups WHOLE-MILK RICOTTA, ½ cup melted BUTTER, and ½ tsp. VANILLA EXTRACT. Fold into the flour mixture with 1 cup FRESH CRANBERRIES. Pour into a parchment-lined 9-in. round cake pan. Toss together ½ cup fresh cranberries and ¼ cup granulated sugar; sprinkle over the batter. Bake at 350°F until golden brown, 50 minutes. SERVES 6

5

6

Roasted chicken legs with cranberry butter Bring 1 cup FRESH CRANBERRIES, 2 Tbsp.

HONEY, and ½ tsp. ORANGE ZEST to a boil. Simmer until the cranberries burst, 8 minutes. Cool 10 minutes. Mash with ½ cup softened BUTTER. Spread the mixture over and under the skin of 4 CHICKEN-LEG QUARTERS. Sprinkle with 1½ tsp. KOSHER SALT and 1 tsp. BLACK PEPPER. Bake at 375°F until cooked through, 45 minutes. Serve with green salad. SERVES 4

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Cranberry-apple crisp Combine 2½ cups each FRESH CRANBERRIES and diced APPLES, ½ cup LIGHT BROWN SUGAR, 1 Tbsp. CORNSTARCH, and ½ tsp. KOSHER SALT in a greased 11-by-7-in. baking dish. Combine 1 cup ROLLED OATS, ½ cup each LIGHT BROWN SUGAR and chopped ROASTED, SALTED MACADAMIAS, ¼ cup ALL-PURPOSE FLOUR, ½ tsp. GROUND CINNAMON, and 6 Tbsp. melted BUTTER. Sprinkle over the cranberry mixture. Bake at 350°F until browned and bubbly, 50 minutes. SERVES 6

Crunchy Walnut-Crusted Salmon Fillets

Pasta Puttanesca with Mixed Olives & Walnuts

FOR THE BEST SIMPLE DINNERS EVER A SPRINKLE OF CRUNCHY CALIFORNIA WALNUTS ADDS FLAVOR, TEXTURE AND HEART-HEALTHY* GOODNESS TO ALL YOUR FAVORITE RECIPES. FOR THESE RECIPES AND MORE GO TO WALNUTS.ORG.

Per one ounce serving.

So Simple. So Good.™

Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.

Chinese Chicken Walnut Stir Fry

walnuts.org

Walnut-Goat Cheese Stuffed Chicken Breasts

* $ !# % $# # $" % ! " ! " &" # # # $ " & $#" ! ' " !# & " #$! # # & "# ! # # ! "$ # ! " ! # ' ! $ # ! " ! !' !# " " $ & $#" ! % " # # # $ " #$! # # '$ " #$! # # $ # # "

You’ve probably heard that brining is the key to a juicier bird. But here’s some news that will change your holiday game. Kikkoman Soy Sauce is brining’s best-kept secret. It won’t add a noticeable Asian flavor to your bird. It just makes it succulent, savory, and spectacularly golden brown. Want the secret? Find the recipe on our website today. www.KikkomanUSA.com

© 2016 KIKKOMAN SALES USA, INC. is a registered trademark of KIKKOMAN CORPORATION

ROA D T E ST

BAR TOOLS Our food staff has shaken, stirred, and spoken: These are the best—and most beautiful—accessories around.

5 BEST BAR SPOON

Sur la Table Copper Bar Spoon Easy to swirl, thanks to an equally weighted top and bottom, this pick is made from one piece of metal, as opposed to two, which can sometimes come apart.

TO BUY: $12, surlatable.com.

1

5

1 BEST SHAKER

Usagi Copper-Plated Cobbler Shaker This winner fits two drinks, and the cap comes off easily when the shaker is cold. (Some require serious muscle.)

It’s also available in stainless steel for $40.

TO BUY: $68, cocktailkingdom.com.

2

2 BEST MUDDLER

Fletchers’ Mill 11-Inch Muddler Metal or plastic muddlers can impart off flavors.

This unvarnished solid maple crusher has a wide, rounded base that does the job swiftly.

TO BUY: $15, fletchersmill.com.

7 BEST JIGGER

6 3

P R O P S T Y L I N G BY W E N D Y S C H E L A H FO R H A L L E Y R E S O U R C E S

3 BEST CORKSCREW

Le Creuset Table Model This no-frills, pocketsize tool takes less skill than a wine key. The screw glides into the cork and—just keep twisting!— seamlessly pulls it out.

TO BUY: $20, lecreuset.com.

Cocktail Kingdom Japanese Style 1-ounce/2-ounce Jigger The stainless-steel workhorse has smaller ounce measurements inside for precise mixology.

TO BUY: $9, cocktailkingdom.com.

Written by

Heath Goldman Photograph by

Ralph Smith

4 BEST STRAINER

Oxo Steel Cocktail Strainer The only strainer that didn’t leak at the sides when pouring, this dishwasher-safe gadget fits snugly on top of standard mixing glasses.

TO BUY: $7, oxo.com.

realsimp s ple

ROAD D TEST T

4

7

ANOTHER ROUND? For fall apple-cider cocktails, go to realsimple.com/applecider.

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FO OD

6 BEST MIXING GLASS

Luminarc Barcraft Collection Yarai Mixing Glass The Yarai diamond pattern is common on highend mixing glasses. This 17-ounce version is only $15 but just as durable and pretty. It lets you stir up two drinks at once.

TO BUY: $15, amazon.com.

© 2016 Kraft Foods

Bold taste and no artificial preservatives.

High fives all around.

New Blackened Deli Fresh Bold is made with 100% turkey breast and real spices like cayenne pepper and paprika.

It’s

It’s Oscar Mayer.

B I G B ATC H

Leftover turkey enchiladas

HOW TO FREEZE AND REHEAT Bake the enchiladas, leaving off the garnishes. Cool completely, then tightly wrap each dish in plastic wrap and foil and freeze. To reheat, bake, covered, in a 350°F oven for 10 minutes.

Uncover and bake until warmed through and bubbly, 15 to 20 minutes more.

ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES MAKES 16 ENCHILADAS

6 Tbsp. extra-virgin olive oil 2 jalapeños, finely chopped 3 large onions, sliced, divided 2 tsp. ground cumin 4 cups shredded cooked turkey FO OD

16 oz. grated Monterey Jack or mild Cheddar, divided (about 4 cups) ½ tsp. kosher salt ½ tsp. black pepper 2 (14-oz.) cans red chili enchilada sauce (about 1½ cups) 16 corn tortillas, warmed 1 cup roasted pumpkin seeds, coarsely chopped Fresh cilantro leaves, for serving

P R O P S T Y L I N G BY C L A I R E S P O L L E N

PREHEAT oven to 425°F. Heat the oil in a large skillet over medium-high. Add the jalapeños, ⅔ of the onion, and the cumin; cook, tossing often, until the onion is softened, 10 minutes. Remove from heat.

Mix in the turkey, half the cheese, and the salt and pepper.

DIVIDE 1 cup of the enchilada sauce between two 9-by-13-inch baking dishes. Roll up the turkey mixture in the tortillas (about ⅓ cup per tortilla) and place seam-side down (8 per dish).

TOP with the remaining enchilada sauce and cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 15 to 20 minutes. Serve topped with the pumpkin seeds, cilantro, and the remaining onion.

Recipe by Heath Goldman Photograph by Con Poulos Food Styling by Chelsea Zimmer

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Traditional Sausage Stuffing

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© 2016 Johnsonville Sausage, LLC. Learn more about our family-owned company at Johnsonville.com.

Quick Cooking 177, 192, 206, 208 Healthy Pick 177, 180, 192, 208 Freezable 192, 197 Make Ahead 177, 180, 192, 197, 200, 202

H I G H H E AT Sambal oelek, a chile sauce found in the Asian section in grocery stores, adds a spicy-vinegar flavor to soups, sauces, and broccolini (page 206).

Big Batch 177, 180, 184, 192, 197 One Pot 180 Vegetarian 177, 180, 192, 204 Gluten-Free 177, 180, 184, 192, 204, 206, 208

DAILY TASTE

Go to realsimple. com/dailyrecipe to have new favorite recipes delivered to your in-box every day.

P R O P S T Y L I N G BY C L A I R E S P O L L E N

CLEAN SWEEP The sharp edge and deep well of an everyday ice cream scoop make it the ideal tool for quickly scraping and seeding a butternut squash.

Photographs by

Con Poulos Food Styling by

Chelsea Zimmer

→ GOLDEN RULE GOLDEN RAISINS AND BROWN ONES BOTH COME FROM SEEDLESS GREEN GRAPES. BUT GOLDEN RAISINS ARE PROCESSED DIFFERENTLY TO KEEP THEM SOFTER AND JUICIER.

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Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

E A SY D I N N E R

1 Capellini with sausage, spinach, and jalapeño ACTIVE TIME 35 MINUTES

TOTAL TIME 35 MINUTES

SERVES 4

1 Tbsp. extra-virgin olive oil 1 lb. sweet Italian sausage, casings removed 1 cup chopped red onion (1 small onion) ½ cup chopped, seeded jalapeño (about 2 jalapeños) FO OD

1 Tbsp. chopped garlic (3 cloves) 1 (28-oz.) can whole tomatoes 1 tsp. kosher salt ½ tsp. black pepper 3 cups loosely packed baby spinach 12 oz. capellini pasta, cooked HEAT the oil in a large stockpot over medium-high. Add the sausage and cook, stirring and crumbling, until lightly browned, about 5 minutes. Transfer the sausage to a plate, reserving the drippings in the pot.

ADD the onion and jalapeño; cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic; cook 1 minute.

Add the tomatoes with their juices, salt, and pepper. Increase heat to high and bring to a boil, crushing the tomatoes with a wooden spoon.

REDUCE heat to medium. Stir in the sausage and simmer until the sauce has thickened, 10 to 15 minutes. Stir in the spinach and simmer until wilted, about 2 minutes.

Toss the hot pasta with the sauce.

Recipes by Robby Melvin

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Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

E A SY D I N N E R

2 Crispy chicken with toasted garlic kale ACTIVE TIME 20 MINUTES

TOTAL TIME 40 MINUTES

SERVES 4

½ cup Dijon mustard ¼ tsp. black pepper 2 Tbsp. extra-virgin olive oil, divided 1 tsp. kosher salt, divided 6 skinless, bone-in chicken thighs (about 2 lb.)

3 cups panko bread crumbs 2 tsp. thinly sliced garlic (2 cloves) FO OD

1 bunch Lacinato kale, stems removed, chopped (about 8 oz.)

1 tsp. fresh lemon juice Mashed potatoes, for serving PREHEAT oven to 425°F. Stir together the mustard, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt in a small bowl. Brush evenly over both sides of the chicken. Place the panko in a shallow dish. Dredge the chicken in the panko and place in a single layer on a wire rack set on an aluminum foil–lined baking sheet. Bake until cooked through, about 30 minutes. Let stand 5 minutes.

MEANWHILE, heat the remaining oil in a medium saucepan over medium-high.

Add the garlic; cook until golden brown, about 2 minutes. Stir in the kale and the remaining salt. Cook, stirring occasionally, until the kale is just tender, 3 to 5 minutes. Sprinkle with the lemon juice. Serve with the chicken and mashed potatoes.

D I N N E R M A D E E A SY Get this recipe delivered to your door with our partner FreshRealm! Go to freshrealm.co/rs17 and enter code RS35NOV16R for $35 off your first order of $70 or more, now until November 30.

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YO U M A K E T H E M O M E N T. V I TA M I X M A K E S E V E RY T H I N G E L S E .

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

E A SY D I N N E R

3 Creamy polenta with mushrooms and baby greens ACTIVE TIME 30 MINUTES

TOTAL TIME 35 MINUTES

SERVES 4

6 cups water 1½ tsp. kosher salt, divided 1½ cups polenta (not instant or quick cooking) 3 Tbsp. unsalted butter, divided 1 (8-oz.) pkg. sliced cremini mushrooms 1 (8-oz.) pkg. sliced shiitake mushrooms FO OD

1 Tbsp. chopped shallot 3 cups packed mixed baby greens 1 Tbsp. extra-virgin olive oil 2 tsp. fresh lemon juice 1 oz. Parmesan cheese, shaved (about ½ cup) BRING the water and 1 teaspoon of the salt to a boil in a heavy saucepan over high. Whisk in the polenta and cook, whisking constantly, 45 seconds. Scrape the bottom and sides of the saucepan.

Return to a boil; cover and reduce heat to medium-low. Cook until tender, 25 to 30 minutes, stirring occasionally. Stir in 1 tablespoon of the butter until melted.

Set aside.

MEANWHILE, melt the remaining butter in a large nonstick skillet over mediumhigh. Add the mushrooms; cook, stirring occasionally, until golden brown, about 10 minutes. Stir in the shallot and the remaining salt; cook 2 minutes.

TOSS the greens with the oil and lemon juice. Top the polenta with the mushroom mixture, greens, and Parmesan.

NUTRITION

Get details on fat, calories, and sodium at realsimple.com/rsrecipes.

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®©2015 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

E A SY D I N N E R

4 Strip steaks with chili broccolini and lemon mayo ACTIVE TIME 25 MINUTES

TOTAL TIME 25 MINUTES

SERVES 4

1 Tbsp. extra-virgin olive oil 2 (1-in.-thick) strip steaks (about 1½ lb. total) 1 tsp. kosher salt ½ tsp. black pepper

FO OD

2 bunches broccolini, trimmed and halved lengthwise (about 12 oz.)

3 Tbsp. sesame oil 4 tsp. sambal oelek (ground fresh chili paste) or Sriracha ½ cup mayonnaise 1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) PREHEAT oven to 450°F. Heat the oil in a large skillet over medium-high. Sprinkle the steaks evenly with the salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Remove and let stand 5 minutes. Slice against the grain.

MEANWHILE, combine the broccolini, sesame oil, and sambal oelek in a large bowl; toss to coat. Spread in an even layer on a baking sheet and bake until lightly browned and crispy, 10 to 12 minutes.

STIR together the mayonnaise, zest, and juice in a small bowl. Serve with the steak and broccolini.

D I N N E R M A D E E A SY Get this recipe delivered to your door with our partner FreshRealm!

Go to freshrealm.co/rs17 and enter RS35NOV16R to get $35 off your first order of $70 or more, now until November 30.

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A NEW CO OKBO OK F RO M RE AL SIMPLE

YOUR FAVORITE INGREDIENTS, DELICIOUSLY REIMAGINED

10 inventive recipes for every family staple, from apples to zucchini AVA I L A B L E W H E R E V E R B O O K S A R E S O L D ©2 0 1 6 T I M E I N C . B O O KS . R E A L S I M P L E I S A R EG I ST E R E D T R A D E M A R K O F T I M E I N C . A L L R I G H T S R E S E R V E D.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

E A SY D I N N E R

5 Grouper with brown butter squash ACTIVE TIME 25 MINUTES

TOTAL TIME 30 MINUTES

SERVES 4

1 (2-lb.) butternut squash, peeled, seeded, and cut into ½-inch slices 3 Tbsp. extra-virgin olive oil, divided 1½ tsp. kosher salt, divided ½ tsp. black pepper, divided 4 (6-oz.) skinless grouper fillets 2 oz. unsalted butter (¼ cup) FO OD

¼ cup golden raisins 1 Tbsp. apple cider vinegar ¼ cup fresh flatleaf parsley, roughly chopped Green salad, for serving PREHEAT oven to 425°F. Toss the squash with 1 tablespoon of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

Place on a rimmed baking sheet and bake until golden and tender, about 25 minutes.

MEANWHILE, pat the grouper fillets dry with paper towels and season with the remaining salt and pepper. Heat the remaining oil in a large ovenproof skillet over medium-high. Place the fillets in the skillet in a single layer; cook until the edges are lightly browned, 3 to 4 minutes. Place the skillet in oven with the squash; bake until the fish is opaque, 4 to 5 minutes.

COOK the butter in a small saucepan over medium until it begins to turn golden brown, 2 minutes. Stir in the raisins; cook 30 seconds. Pour the butter mixture into a small bowl and whisk in the vinegar. Toss with the squash.

SERVE the grouper and squash sprinkled with the parsley, along with a green salad.

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