Fifteen years ago I hosted my first Thanksgiving in London. I was working full time at the time and invited 6 people for dinner and 10 more for dessert. I had my mother’s recipes, my grandmother’s recipes, a turkey from a butcher in Holland Park that cost more than 10 Butterballs, and I had absolutely no clue where to begin or what to do. Honestly…
I also happened to be the ONLY American at the table, so thankfully (they’ll be a lot of that during this post), I invited a bevvy of Culinary Expats that I suspected actually DID know how to cook, so I recruited in the professionals.
South Africa was a wizard in the kitchen and had just the right amount of bossiness to keep a couple of local Brits from trying their best to Anglicize my Yankee dinner, and Australia kept everyone that was banished from the kitchen entertained with more wine…and he could carve. Perfect. A match made in heaven.
Unfortunately, South Africa and Australia can’t be with us this year but they both know that they are as much of my Thanksgiving tradition now, as watching ‘Charlie Brown and Snoopy’s Thanksgiving’, although they’re probably at home watching rugby? or cricket? today, and not Peanuts.
So fifteen years later, I am thankful for new friends and A LOT more children celebrating Thanksgiving with us. I can also cook now. I think, but please don’t tell me otherwise until after Thanksgiving.
C1 and C2 ADORE Thanksgiving and I adore them for embracing it and wanting to share it with their friends…except I may need to have a quiet word with them about not inviting oh so many friends.
Since so many children are coming, we’ve started baking a mixture of desserts. C1 has helped with the Florentines,
and C2 has helped with pecan chocolate chip cookies.
Neither of which are ‘traditional’, but have become so in our family. I don’t have to worry about presents and there aren’t many decorations…despite what CSr has told his work colleagues…
Now I’ll start the the pecan and pumpkin pies…but first…something to get me really cooking…
WILD TURKEY AND DRY
30ml Wild Turkey Bourbon
Directions: Simply pour Wild Turkey over ice in a large tumbler glass. Squeeze 4-6 lime wedges over ice, and top up with Ginger Beer or Dry Ginger. (Can be done with Lemonade, Cranberry, Guava)