— Kristin Evashuk

So mashed potatoes actually a great one. You don't need to you know, if you've got a mashed potato. Like I just did that starts off fluffy and not gummy. You can reheat it gently in an oven put it in a casserole dish top it with foil add maybe just a little bit of water or something over the top of it. Secure it so that it's not going to dehydrate. And warm it slowly in an oven if you're trying to warm it in a pot on the stove. You're necessarily going to be stirring it too much to avoid burning and you're going to be messing with the texture but that fluffiness is going to endure if you make the potatoes right mashed sweet potatoes mashed rutabagas, etc. Those are all very good because they're not really starchy. And so they reheat very well. You know side dishes also think about a wild rice salad something like that again getting back to conversation was having earlier about strategy. Yes, there should be hot things on the table. But also it's okay to serve a lot of your sides to be warm or room temperature. So a wild rice salad with pomegranate seeds or arrows in them and lots of toasted almonds and some fresh chopped parsley and mint something like that like man, that sounds really really good right and really good at room temperature. And not something that any of your guests are going to say, like wow, why isn't this hot, right? Dense foods things like roasted root vegetables will keep their heat for a while. You can roast them even several hours ahead of time tent them with aluminum foil or a cover of some sort to keep them from me dehydrating. And then just a quick blast back in the oven is fine. So dense foods do really well with that.