An American Thanksgiving, Greece Style

I am so thankful and lucky that Karen was able to join me for Thanksgiving. I picked her up at the airport on Wednesday and she had with her most of the fixins for a traditional American dinner. She brought cranberry sauce (with the ridges!), stuffing, cream of mushroom soup and french fried onions for the green bean casserole. I have been looking forward to seeing her for so long. I was thrilled when she walked though that customs gate!

Thursday, we went to the Central Market to get all the produce to make our feast: green beans, eggplant, fresh eggs, celery, onions, potatoes, apples, and cinnamon. When we got home, we went straight to cooking. Let me tell you, for having a 1ft. by 1ft. work space, no measuring cups, one dull knife, and an oven that doesn't really show the temperature, this Thanksgiving dinner was pretty delicious. It was no comparison to Mom's home cooking, but we weren't too shabby with what we had to work with. We made the classic Guthrie sticky rolls, mashed potatoes, roasted butternut squash, stuffing, monkey bread, cranberry sauce and apple crisp. YUM! Since not everything could be made at once in our tiny little oven, we had to cook things in shifts. We starting with our very Greek tsatsiki and bread for appetizers, then adopted the European coursed meal. We spread the meal out into an entire afternoon of eating, or rather grazing. By the end of the night, we were some pretty stuffed birds.

We finished the day with a Skype call back home. It was really nice to see everyone in one place. Karen and I both agreed that we missed the craziness of Guthrie holidays, but at the same time, are kind of glad we are taking a break from the constant noise and chaos that defines a Guthrie Thanksgiving.