
Thanksgiving in spring on a Friday (it was Thursday in America).
L-R: Cathy, Pauline La Rooy, Heather, Dave holding Fidel (behind Heather), Nigel
Comments from Cathy:
Springtime menu included leek and mushroom stuffing, field greens salad, asparagus, and new potatoes, in addition to the traditional turkey and cranberry dish. For dessert, I made a Fitch-family favorite, pecan pie. Also, in the Fitch tradition, we had two desserts (maybe unecessary for 6 adults). I made a sweet potato (kumera as they say here) pie that did not impress me (perhaps because I forgot to add 3/4 cup of milk?).
Gathering the ingredients fro the meal was a bit tricky and involved several trips to the grocery store. Canned cranberry sauce and pumpkin were not available, and the search for vegetable shortening (Crisco, for the pie crusts) was also fruitless. Perhaps more challenging was cooking in a new kitchen, searching for pans and tools without completely re-arranging the contents of each cabinet. I was very lucky to be in a well-stocked kitchen (thanks to the Kembers) and I eventually found almost everything I needed.
We forgot to get a photo before dinner -- so you can just imagine the beautiful turkey. (That goes for our guests too since the turkey never made an appearance at the table.)