BRYAN GARDNER
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Pack away
Halloween
decorations
Horseback ride Chef Pierre
Schaedelin’s
birthday
Bring pets to vet
for checkup
Plant vegetables
in greenhouse
Check bird
feeders; refill
if necessary
Premiere of
Martha and
Snoop’s Potluck
Dinner on VH
DAYLIGHT
SAVING TIME
ENDS
Check flour and
sugar supplies
ELECTION DAY
Vote!
Order heritage
turkeys for
Thanksgiving
Make and
freeze pastry for
holiday pies
VETERANS DAY
Winterize
vehicles
Plant spring-
blooming bulbs
Organize spice
cupboard
and replace
old spices
Rub wooden
cutting boards
with mineral oil
Have snow
blowers serviced
Donate canned
goods to local
food pantry
Wrap shrubs
and boxwood
in burlap
Plant trees Plan Thanksgiv-
ing menu; make
shopping lists
Polish silverware
Pick up turkeys
Sharpen knives Set out Thanks-
giving tableware
Do last-minute
grocery shopping
Bake pies
(see page 90)
THANKSGIVING
Dinner with family
and friends
Make sand-
wiches with left-
over turkey
Go for a
morning hike
Treat spots on
table linens;
store in acid-
free tissue
Deep-clean oven Stack firewood Harvest last
celeriacs and
parsnips
Martha’s Month
Gentle reminders, helpful tips, and not-to-miss dates.
MOLDED BUTTER
Weight training
Weight training
Weight training
Weight training
Weight training
Weight training
Weight training
Weight training
Yoga
Yoga
Yoga
Yoga
Yoga
Cardio and core
Cardio and core
Cardio and core
“For the Thanks-
giving meal, I like
to repurpose one
of my antique choc-
olate molds to form
butter into a large
turkey shape,”
says Martha. “It
adds a touch
of whimsy to the
holiday table.”
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
Using a small off set spatula,
fill the mold with room-
temperature butter, then
smooth the surface.
Refrigerate overnight. To
remove, open one side
of your mold and set it on the
counter, butter-side up;
then slide a spatula into the
center bottom and lift up.
If the butter sticks, run the
mold very quickly under
lukewarm water, being care-
ful not to melt the design.
4
NOVEMBER 2016