Thanksgiving prep progress

Our menu for tomorrow:
--Persimmons with gorgonzola cheese and pecans
--Salad of mixed greens with three fall fruits (pears, persimmons and pomegranates) with balsamic vinaigrette
--Chickpea and vegetable soup
--Mashed potatoes
--Provençal butternut squash gratin
--Macaroni and cheese casserole
--Green beans with balsamic vinegar, olive oil and green onions
--Multigrain bread toasted with butter (or not)
--Pumpkin bread
--To drink: Beaujolais Nouveau, German-style lager, sparkling cranberry juice or the usual water and juice options.

I believe our guests are bringing a mushroom appetizer as well as an apple pie.

Done already:
--Pumpkin bread cooked and cooling
--Mac and cheese casserole assembled and in fridge
--Chick peas in crock pot for overnight cooking

To do tomorrow:
--Assemble the remainder of the soup and get it in the crock pot in the morning
--Assemble and cook the squash dish
--Cook the green beans
--Prep salad and make dressing
--Make potatoes
--Prep persimmons
--Toast the bread
--Bake mac and cheese
--Eat!

What are you all having?