-the reason that I always make my pies a couple days ahead of time (I had been doing it for convenience/time management before…this year I realized most of them have to chill overnight)
-that in the future, I will definately be figuring out a timeline before hand for dish preparation times
-that just because you screw up on a recipe and forget to put something in or forget some special step doesn’t mean someone won’t think it’s the best stuffing they’ve ever had
-chopping herbs and vegetables ahead of time and having them ready in containers in the fridge will save much stress
