I would make it Tuesday, refrigerate it, and bake it Wednesday. Do it a bit ahead; I find things like that improve and are easier to serve if they sit a bit. But if for some reason it's easier for you to bake it Tuesday, too, and reheat it Wednesday, that will also work fine. Have fun!

Thanks, everyone! I love sharing this stuff with you. Have you designed a project for a larger hooked rug yet? With your new frame how large of a rug can you create? One of my first hooked projects 20+ years ago was a small rug I designed. Then later I bought a pattern that appealed to me and hooked that. I think both still need to be bound and finished (procrastinating about this step is a problem common to many rug hookers). Currently, the two projects I have lined up are a chair seat (I have five but need one more) and a new cover for my footstool. My new frame (which should arrive in less than two weeks) is the same size as my old one, but both can accommodate any size project, as you just lift the rug up and move it to work on different sections. Here's a story for you: Last night I was trying to come up with a design idea for the hooked chair seat. I looked through one of my books on rug hooking, and got nowhere with that. Then I reached for a book on folk art, thinking as I did so that it had been years since I'd opened it. Inside the front cover I found cut-out patterns my daughter Jill and I had drawn for a quilted table runner I made years ago. I didn't use the horse she drew at the time, but there it was, a perfect size for the chair seat. I feel that I was guided to open that book. Here's a picture of the pattern I drew on the linen burlap last night. I'll do some sort of design in the outer border. Now all I have to do is pick which wools I'm going to use. It's like coloring. :-)

Clair: I have Baked Lasagna a week ahead of time and Freeze it, if there is going to be a lot of cooking, on the day of a Family Dinner. I have also baked a large one and froze it in portions. I put it into a plastic container, that has just enough room to fit the Pasta. Then into a Zip Lock or Plastic Bag. I lable and Date it. I do put a few spoons of Xtra Gravy on top, in case it drys a little. I will take it out of the freezer the day before and put it in the frige. It can be nuked a few minutes, before putting it into the Oven. I even bought Frozen Lasagna, at my favorite Pasta Store. It costs about $14 for a 9 X 12. Don't tell anyone, I do that. Lou

Oh, right, the 22nd is a Sunday...the big prep day. Should be a relax day, lol. But no, it is a multi-task day. Not sure of your family favorite recipe, but my winter lasagna is much more dense and rich compared to my late summer veggie lasagna.... When i do the winter version i make a crockpot chili at the same time as they use similar ingredients except for the spices and final additions... For the lasagna i do all the prep, the sauce, caramelized onions and mushrooms, etc. , and 'build it' and bake just 1/2 hour short, chill, and top with cheese and fridge, covered. I can finish the baking the next day or two days later... Three days is a stretch, but if chilled in the coldest part of your fridge it should be fine. Or prep all the 'layers' and keep them cold and in the fridge and do a final quick assembly the night before?. Three-four days for left-overs is not a problem...my limit is three, DH will go four, lol. You don't want to serve left-overs, so if you bake it 2/3ds and get it cold fast in the coldest part of your fridge and do the final bake Christmas day, it will taste fresh. The only trouble is if your fridge get so much action and is full and not holding a good cold temp...from opening often by family members off school and work, things will spoil faster, so crank it colder for x-mas week and all your foods will be fine. If you have snow like we do, bake it and chill it in a snow pack under the casserole dish to chill quick. Extending a dish for later serving is really all about how well you get it cold fast, then keeping it chilled...