The Times - Serving Waitsburg, Dayton and the Touchet Valley

With family and guests arriving for a holiday meal, the preparations can be a chore. To help the process, I first make a list of important things that need to be done and a reality list of things that must get done before guests arrive.

Of course, I start upgrading my kitchen gadgets: a good po- tato peeler, twine and sharp kitchen shears. Early in the week I set-up a drink station in one room away from the kitchen. This keeps folks from coming into the busiest part of the house. It's also time to nix "everything from scratch. " Today, your grocer carries many whole food items on their shelves to help cut your time in the kitchen.

Errands eat up a lot of time, energy and gas. I start early in the season, streamlining trips to the market, keeping an errand to-do list on my fridge and checking it every time I head out the door.

A thanksgiving tradition in my house is ordering two small organic, range-free turkeys instead of one large bird. The small birds cook faster and more evenly, and there's more flexibility in storing leftovers in the freezer or refrigerator. Order your birds now from your meat counter.

Last but certainly not least, let me suggest a regional wine pairing with a traditional season spread: the clean, ripe L' Ecole No 41, 2012 Chenin Blanc. This gorgeous regional fruit forward white wine is packed in sumptuous citrus-melon and honeysuckle nuances, a stylish wine complimenting the earthi- ness of roast meats and vegetarian casseroles. L' Ecole wine- maker, Mike Sharon makes sure plenty of the 2012 Chenin Blanc is available in the winery tasting room and wine isles of your favorite supermarket. L'Ecole No 41, 41 Lowden School Road, Lowden, Washington. 509-525-0940.

Readers, until next week, "Eat Art, Drink Imagination!"

Cranberry-Orange Caramel Corn

Makes 10 1-cup servings

12-cups popped popcorn

1-cup dried cranberries

½-cup whole almonds

1/2-cup butter

½-cup brown sugar

¼-cup light corn syrup

2-tablespoons orange juice

2-teaspoons vanilla

½-teaspoons baking powder

Preheat oven to 275 degrees. In a sauce pan add butter, brown sugar and corn syrup; stir until melted. Add juice, bring to a boil for two minutes. Remove pan from heat, stir in vanilla and baking powder; gently stir. Place all remaining ingredients in a large bowl, pour liquids over dry foods and toss to coat. Pour all onto a sheet pan and spread out. Bake for 30 minutes and stir twice. Pour caramel corn out onto oiled foil, spread to cool and serve.

For more recipes, color photos and Moveable Feasts Cater- ing ideas: www.chefjudithhenderson.com.