Although not in July, this year’s Thanksgiving felt just as removed. We celebrated exactly a week and a day after although the timing of it all was still a little shaky. You see, the night before, we went out to celebrate Madison’s birthday. The fact that we were all able to eat so much this night should impress you.
I was in charge of making the pumpkin pie, gravy, and turkey. If you ask me—and the empty bowl of gravy—I think I did pretty well.
I never knew how much condensed milk goes into pumpkin pie!
It’s funny because before, I was a very anal cook. Not really, but I had a lot of measurement devices—spoons, cups, gallons. All of that. I was equipped like Rachel Ray. But here, I have no desire to drop gold on cooking utensils that I’m not going to bring back home to the states although my friends do make fun of me for splurging twice on a ceramic knife. Hey, a good knife is the key to efficient cooking! So, everything I made that day was completely to taste and it turned out fantastically! Cooking to taste is definitely something everyone needs to do from now on—not only is it extremely customized to your palette, but it puts the soul back into cooking.
Probably the juiciest turkey I’ve ever eaten. Because I cooked it in a broth.
Literally. The best gravy I’ve ever eaten. The recipe can be found here.
In addition to completely BS-ing the measurements, Anna pureed the pumpkin herself, making it a very distinctive consistency. I basically spent that entire day in the residence kitchen, talking and meeting more people. As we finished up our three dishes, we headed over to eat. At 10 PM.
The others made stuffing, sweet potato casserole, and green beans.
It was only after stuffing ourselves with… stuffing that I noticed Sammy had decorated the entire apartment with festive Christmas decorations.
Tomorrow, I’m headed off to Berlin to see me some Christmas markets. First foot in Germany!