Too many things to see and do to spend the day cooking. Oven the size of a shoebox. Great need for vegetables in our diet. Very small table. Serving 6 in the very small apartment.
With these constraints, we had a delicious and felicitous Thanksgiving dinner:
First course -- salad (what?! -- something green for Thanksgiving?!)
Second course -- Fried oysters. Oysters were very much a part of Liz and my New England Thanksgiving history.
Third course -- Fried Chicken (with thanks to Col. Sanders), boiled potatoes, steamed kabocha (Japanese pumpkin), two cranberry sauces (cook-off with Liz and Will), shitake mushrooms, homemade rolls and butter. Thanks to Liz and Dave for importing the cranberries.
Fourth course -- 2 small pumpkin pies in premade tart crusts (L&D imported cans of pumpkin and evaporated milk) and a small apple/cranberry/walnut cake.
So here is the sequence on the oven -- pie number 1 (with the filling mostly precooked on the stove), pie number 2 (similarly pre-cooked), apple cake, rolls.
We were particularly thankful for family, present and distant, living and passed on -- except for Dale (age 2) who was thankful for playdough. He spent a fair bit of time with imaginary playdough -- I was not going to give him any real play dough to grind into the tatami mat. Kids were good with the tatami mat, shoji, and hanging kimono. And they loved playing in the storage closets.
And the Haiku to capture it--
Harvest matsuri
With Hiroshima oysters
and cranberries
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