Do you ever say you’ll start holiday prep early, but then suddenly it’s December and you’re in a tinsel-covered panic? Well, no more!

In this episode, Kathi and co-host Tonya Kubo dive into part two of their discussion on preparing for the holidays in August. They offer practical advice for early holiday planning. Kathi and Tonya emphasize the importance of considering family needs, budgeting, and self-care in the planning process.

Listeners will discover:

Throughout the episode, Kathi and Tonya offer relatable anecdotes and practical strategies to help listeners reduce holiday stress by planning ahead.

Kathi shares her love for early holiday meal planning and cookbook perusing in this episode. She mentions one of her favorite recipes called Raclette. Check out Raclette photos in the banner as well as the recipe below!

 Raclette

3 to 7 oz. raclette cheese per person, sliced to fit the small trays under the raclette grill. (We find this at Trader Joe’s and at some of the fancier stores from around November through February, and we’ve even found it on Amazon.)

4 to 6 potatoes new potatoes per person, boiled with the skins on. (You have better things to do with your life than peel tiny potatoes.)

Optional Ingredients: Everything else is what you like or have on hand. That’s the beauty of this meal—you get to make it what you love. Here are some ideas: bacon, beef fillet, thickly sliced, pork sausage, zucchini, thickly sliced, mushrooms, grape tomatoes, white pearl onions, bell peppers, thickly sliced, cornichons or pickled gherkins (traditional dinners call for sweet pickles, but we only use dill), pickled baby corn, asparagus, crusty hearty bread, barbecue sauce or ketchup (I have found this to be a game changer)

Directions

1. Turn the raclette grill on to medium-high heat.

2. If you are using bacon, place the slices on the grill plate and cook to your liking.

3. Use the bacon fat to cook the other ingredients. (If you are not using bacon, simply brush the grill plate with some olive oil.)

4. Place some meat and vegetables on the hot grill plate. (When we have vegetarians or vegans visiting, we use two grills. You could even just use a tabletop skillet for the veggies and the raclette skillet for the cheese and meat.)

5. While the meat and vegetables are cooking on the grill plate, place slices of raclette cheese on the small trays and put them under the heating element.

6. Slice or smash the potatoes on your plate. Scrape the melted raclette cheese out of the tray and serve it over the warm potatoes. It is also common to place the melted cheese over the cooked vegetables. Some people even put slices of potatoes into the handled trays so that the cheese melts directly on top.

About eight people can use one raclette set at a time. This is a warm, hearty dinner that is a universal hit at our house and with our guests.

If you want to keep the whole meal on the tabletop, you can even use it to prepare dessert. Just clean off the grill and roast marshmallows over it to create tabletop s’mores. (Is there a better way to end a meal than with chocolate and marshmallows?)

Did you miss part one of this conversation? Click #630 Plan Now, Relax Later: 5 August Tips for a Peaceful Christmas 

Would you like to receive an early Christmas gift? Join the Clutter Free Facebook Group where they will provide you with a download of all 10 Planning Tips! Remember,. Remember, you can’t join the CFA Facebook Group without answering the membership questions. It’s how we keep it the kindest corner of the internet.

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Kathi Lipp gives readers an easy-to-follow process for meal planning and prep, so that they can enjoy a full day each week of real rest and refreshment.

Could you use a break from cooking (and everything else) once a week? Not only is rest vital for your mind and body, it’s good for your soul too. God designed us to enter into Sabbath rest one day per week, but as you know, meals still need to be made. Your family still needs to be fed.

Sabbath Soup includes convenient, seasonal meal plans that take the guesswork out of shopping and cooking. More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this is your guide to establishing a weekly rhythm and routine of meal planning and prep that allows you to have a true day off.

Do something good for your soul and experience the peace that comes with a full day dedicated to spending time with God, family, and friends. Savor your Sabbath as you proudly proclaim, “Soup’s on!”

Preorder your copy of Sabbath Soup: Weekly Menus and Rhythms to Make Space for a Day of Rest here. Preorder offer ends October 8, 2024.

www.Tonyakubo.com

Raclette cheese

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What do you do in August that helps you make the holidays stress free?

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Tonya Kubo is the illustrious and fearless leader of Kathi Lipp’s Clutter Free Academy Facebook group and the Clutter Free for Life membership program. A speaker and writer, Tonya makes her home in the heart of California with her husband, Brian, their two spirited daughters, and one very tolerant cat. Visit her at www.tonyakubo.com.

#631 Holiday Headstart: 5 More Tips for a Relaxed Season