Last Wednesday, Nathan and I hosted an orphans' thanksgiving for the North American vet students at Murdoch. All of the Americans and Canadians who had no place to go were invited to our house for a thanksgiving eve celebration. Nathan and I would provide the turkey, each student would bring one of the side dishes. I sent around an email, and quickly had 30 hungry, stressed vet students signing up to bring their traditional side dish. It only seemed fitting we'd host these North Americans in our house on Pilgrim way.
As a party it sounded pretty easy...I'd clean the house, Nathan (who had Wednesday off) would throw the birds in the oven, and a thanksgiving feast would magically appear.
Well, first you have to find a turkey. For a while, Nathan and I were cruising the supermarkets and butchers to try and find a decent size turkey. (Particularly unusual for our vegetarian Nathan). But all we could find were 5-6 lb birds--the turkey equivalent of a cornish game hen.
As the week before the event approached, we began worrying that we would be serving cold cuts or those pressed turkey breast slices that you get in Swanson meals and school lunches. Luckily, Aussie carry on the English tradition of planning for their holidays a long time in advance and the Christmas turkeys started arriving the Sunday before thanksgiving. We snatched up 2 15 lb turkeys.
Since we didn't ship any of our household items (just stowaways with a couple of bags), Nathan faced the daunting of trying to find meat platters, a turkey baster, and a gravy boat. Let's just say there isn't as much on offer in the kmart, target, walmart range of shopping here, and Nathan had to head to the gourmet cooking shop on the day of our party to find the items we needed. Just what he wanted to do on his day off--buy a gravy boat!
When he returned, he faced the dilemma of cooking 2 turkeys. We have a European size oven (read tiny), and an Aussie size BBQ (read enormous) so we cooked a turkey in each place. Nathan monitored them carefully since we had no idea how they would and he turned out two gorgeous Martha Stewart-worthy turkeys that had our guests oohing and aahing. We used Tim Carnahan's suggestion of cooking them breast-side down for part of the time, and everyone had compliments about how our turkey wasn't dry like their mother-in-laws! My job was to turn out the gravy, and I can't testify to the quality but we definitely had quantity...I made almost 2 liters.
Guests started arriving, bringing dips, deviled eggs, olives and cheeses, home-made corn fritters, sweet potatoes, mashed potatoes, stuffing, roast veg, broccoli salad, green salad, rolls, chocolate mouse, lemon cheese cake, and lots of pumpkin pie. It looked beautiful--but I was heartbroken--no green bean casserole. It's my favorite--green beans, mushroom soup, and Durkees fried onions. I had lobbied several of the American students knew to bring it, but no one could find the Durkees fried onions. Just when we had gotten ready to give thanks for our food, there was a knock at the door. Christina Webb (one of the 3rd year students with whom I've been working on a few projects at the Vet School) showed up with a small precious dish of green bean casserole. She knew it was my favorite, so she made the Durkee's fried onions.....from SCRATCH! For friends like these--you have to give thanks.
It was a great way to spend our first thanksgiving away from home in long time. As thanksgiving isn't a holiday in Australia, it would have been difficult to head into work knowing our friends and family were celebrating far away without us. Several of the students said the same thing. Somehow sharing turkey leftovers with my coworkers for lunch on Thursday made it seem like home.
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