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Pack away
Halloween
decorationsHorseback ride Chef Pierre
Schaedelin’s
birthdayBring pets to vet
for checkupPlant vegetables
in greenhouseCheck bird
feeders; refill
if necessaryPremiere of
Martha and
Snoop’s Potluck
Dinner on VHDAYLIGHT
SAVING TIME
ENDSCheck flour and
sugar supplies
ELECTION DAYVote!Order heritage
turkeys for
ThanksgivingMake and
freeze pastry for
holiday piesVETERANS DAYWinterize
vehiclesPlant spring-
blooming bulbsOrganize spice
cupboard
and replace
old spicesRub wooden
cutting boards
with mineral oil
Have snow
blowers servicedDonate canned
goods to local
food pantryWrap shrubs
and boxwood
in burlapPlant trees Plan Thanksgiv-
ing menu; make
shopping listsPolish silverwarePick up turkeysSharpen knives Set out Thanks-
giving tableware
Do last-minute
grocery shoppingBake pies
(see page 90)THANKSGIVINGDinner with family
and friendsMake sand-
wiches with left-
over turkeyGo for a
morning hikeTreat spots on
table linens;
store in acid-
free tissueDeep-clean oven Stack firewood Harvest last
celeriacs and
parsnips
Martha’s Month
Gentle reminders, helpful tips, and not-to-miss dates.
MOLDED BUTTERWeight trainingWeight trainingWeight trainingWeight trainingWeight trainingWeight trainingWeight trainingWeight trainingYogaYogaYogaYogaYogaCardio and coreCardio and coreCardio 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 SATURDAYUsing 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