Kristina Argentina

Thankgiving - Argie style

Unfortunately we had class on the evening of Thanksgiving. The end of finals is upon us, so after only scheduling 1 class a week for 1.5 months, they are starting to cram everything together (also because one of the teachers went on a 1 month sabbatical).

We still wanted to get as close to Thanksgiving as possible, so we went to the store to buy some stuff for cooking. No turkey - ok a chicken will do. No mushroom soup for the green bean casserole - ok we’ll use veggie. No croutons - ok potato chips. No brown sugar - luckily found black sugar in a chino on the way home from class. No stuffing - ok wine and champagne.

It was my first time making a roast chicken. I had watched Sean Haggerty make one before, so knew that it would be good to put butter and herbs under the skin. I then covered the outside in butter and rubbed salt, pepper, and other herbs all over it. Did the same with the chest cavity. (thanks youtube for the tips!) There is also no timer on the oven, so just turned it on for Grandma and prayed for the best!

We returned from class to a very delicious smell. Brett had left a little bit early to get started on things and check on Grandma. We had some work to do still, so Irving and Chris got to it, peeling sweet potatoes, or whatever tuber they actually were cause they were green. We also made some apple crisp, an all-time favorite. Brett churned some whipped cream by hand. Grandma supervised with a glass on champagne.

The end result was a surprising success. I had never had a plate of green food for Thanksgiving, but it sure tasted good! Roast chicken, green bean casserole, sweet potatoes, apple crisp with whipped cream. And no better way to spend a holiday away from home than with my surrogate family here :)