Thanksgiving is one of the holidays you wish to have three or four ovens. It seems that everything needs to be baked or baked! And everything must get hot at the same time.

Thank God for inventing the slow cooker, grill and air fryer! Oh, there is also a freezer. Yes, the freezer is great for preparing some dishes in advance, freezing them, and then heating them at the (almost) last minute.

I say "almost" because you need time to thaw before reheating. Otherwise, you might end up with a brown exterior and icy interior.

The air fryer is the best invention in the world. In fact, since I bought one, my energy bill has dropped. When the countertop appliance can be heated, there is no need to heat the entire oven.

For Brussels sprouts or broccoli, add olive oil and a little seasoning to the vegetables-unsalted seasoning, everything except bagels, garlic or onion granules, salt, etc. Bake until slightly charred and tender. After dinner is ready, cool and reheat in the microwave.

Mashed potatoes, yams, and even baked butter potatoes can be prepared in advance and refrigerated. I like to add cream cheese and/or crumbled bacon to my mashed potatoes. Yes, it is heat. But this is only one day.

When I mash the yam, I like to add orange juice and peel. Or brown sugar, butter and some rum. Marshmallow? Not suitable for me, thank you. And I never like canned mung bean casserole with mushroom soup. Fresh green beans are better. Roast some whole raw almonds in an air fryer, chop them, and sprinkle them on the beans.

I like homemade cranberry sauce. Boil the whole berries in water just barely past them. (Or a mixture of water and orange juice.) Add a cup of sugar, some orange zest, a few drops of cinnamon and cloves, and cook until the berries burst. Mash it with a potato masher, add the chopped roasted walnuts, and let cool.

If you are using canned cranberry jelly, cut one or two slices, finely chop, and mix with softened cream cheese until smooth. Use it with the cookies on the appetizer tray.

Don't grease the turkey. Anyway, it ran into the pot and it slowed the browning. Put up the bird with some foil. Remove it in the last 20-30 minutes to make the skin brittle.

Or do my favorite thing. Cover the turkey with bacon strips. Remove it in the last half an hour to brown the skin. The bacon drops are mixed with turkey juice to make a delicious gravy! Mash the bacon into potatoes or place on green beans.

Don't fill the turkey with stuffing. It will slow down the cooking speed and will breed salmonella. Instead, roast the seasoning in a pan. Are there any remaining dressings? Measure out 2-3 cups, add an egg, and stir to combine. Roll into a walnut-sized ball. Air fry for about 10 minutes or until brown and crispy. Act as a side. Tip: You can also use mixed seasonings to do this.

If you like beautiful baskets—a great way to put fruits and vegetables on your countertop—I have a tip for you. Ibou Ngom, a local drum instructor from Senegal, is selling exquisite woven baskets and handbags from Africa.

They are colorful, tightly woven, washable, and very practical. I use them for harvesting vegetables, shopping, etc. Ibou has a Facebook page where you can see them. Just search for his name. Or call him at 831-295-3125. Prices range from US$20-40.

My journalist colleague and long-time "little sister" Karen Kefauver likes the idea of ​​supporting organizations that provide people with food. I provided advice in the previous column, but she said I should be more specific.

It is impossible to provide a complete list here, but Santa Cruz County has a list on its website https://tinyurl.com/awma5mf8. Some places of worship also provide food and/or shelter services. For a list, please visit Faith Community Association, www.afcsantacruz.org.

Is there no food cover in your microwave? No wonder you always clean it! Buy one and cover your plate. You won't have any more splashes.

The regular turkey sandwich is great. Use waffles instead of bread to take it to another level. You can adjust it with your favorite fillings.

Waffle Cranberry Cream Cheese Turkey Sandwich

1 1/2 cups flour (white or whole wheat)

Powdered sugar for dust removal (optional)

1. Heat the waffle iron to high temperature. At the same time, put the flour, baking powder, salt and sugar in a medium-sized bowl, preferably with a spout.

2. Melt butter in a large glass bowl in a microwave oven. Add the buttermilk to the hot melted butter mixture. Stir together. Add eggs and vanilla.

3. Add the wet ingredients to the dry ingredients and stir until just mixed. The batter will be a bit lumpy.

4. Pour or scoop the batter into the waffle iron until it just reaches the outer edge. Try not to fill it too full, otherwise the batter will overflow. Cook until the steam slows down or stops.

5. When the outside of the waffle is browned and crispy, take it out. While continuing to make the waffle, place the single layer on a metal rack to cool. There should be enough batter to make 6 waffles and 12 sandwiches.

1. Preheat the oven to 300F.

2. Divide the waffle into four portions. Spread cream cheese on one side of each waffle, then spread cranberry sauce on top. Place turkey slices on six waffles, then arugula. Put a quarter of the waffles on top of each, then place each sandwich on the baking sheet.

3. Put the sandwiches in the preheated oven for about 10 minutes or until heated through. If necessary, sprinkle with sifted powdered sugar and serve.

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