 |
| A day of preparation and new ingredients |
Roasting a 10 lb turkey, basting with butter and Old Bay seasoning. Old Bay is a celery salt, with red and black peppers and paprika.
Sides:
a traditional Green Bean Casserole, steamed fresh green beans, Campbell's cream of mushroom soup and French's Crispy Fried Onions. Mix beans with the soup, mix in half the onions, bake for about 1/2 hour. Just before serving sprinkle the rest of the crispy onions over the bake.
a Sweet Potato Casserole, cook and mash the sweet potatoes, the topping is a brown sugar, flour, butter and pecan nut crumble.
a Pork Sausage and Apple Stuffing is baked separately from the turkey. The dried cubed bread is mixed with the cooked sausages and onion, the herbs and celery, grated apples and dried cranberries, fresh parsley and finally the stock before baking in a casserole dish.
Dessert is pecan pie and ice cream with the seasonal Ghirardelli Peppermint Bark Collection.
As a nod to all our South African roots we had a bobotie and green salad as a starter.
 |
| Meeting up around a turkey, Craig and Shawni with Teneille and Mike from Pittsburg. Fred loved carving the bird which Mike had perfectly prepared. |
As Teneille said it was a 'who would have thought moment' for her. She and Shawni were flat mates for many years in Cape Town during their university years, and here they are married, with children and having Thanksgiving dinner together in Granby, Colorado. She and Mike have been in the US for 12 years and are so pleased to have Craig and Shawni move across to Seattle from New Zealand.
It was a treat to have Teneille sharing her traditional Thanksgiving recipes and bringing a true sense of this special American holiday to all of us.
For Fred and I our first Thanksgiving. We have so much to be thankful for and I appreciate being around this table at this moment in my life.
