I must be the luckiest guy in the world, because not only were my friends and I able to pull off a successful Halloween, but we bagged Thanksgiving as well! Thanksgiving went off without a hitch, not counting the later than expected dinnertime of course. But hey, this is Kenya, something would have been wrong if we did start on time. It was also a small affair, with four Peace Corps, one non-PC American student and at final count, four Kenyan friends, which made it nice to sit down and enjoy one another’s company. Also, pictures will be added to my Flickr page, so check that out as well, to the right.
I am sure you are all dying to know exactly what a ragtag group of volutneers does eat in Kenya, so here is the menu:
- Four 1 kg Spring Chickens stuffed with onion, garlic, rosemary, sage and almond
- Garlic Mashed Potatoes
- Sweet Corn
- Stove-top (style, not brand) Stuffing
- Amarenth-fortified Corn Bread
- Brown Chicken Gravy
- Aspargus sauteed with almonds
- Eight-layer Trifle for dessert
It all started with the asparagus. I haven’t had asparagus since being in Kenya, and as I understand it, being a volunteer is like being pregnant in that you get cravings. Mine were for asparagus. So Jeff of course, being master chef, decides asparagus is not enough and that we need to make asparagus almondine. That didn’t really work out as we ran out of time and couldn’t whip up a proper almondine… thing… so we just sauteed the asparagus with almonds. People liked the almonds. I liked the asparagus.