On actual thanksgiving, Matt and I made Greek style- "Thanksgeevee" Food: Greek seasoned Turkey breasts and Kolokithopita (Greek Pumpkin Pita/pie). It was nice, combining our old traditions into our new home in Greece, making a fusion meal. Truly we are grateful for our family and friends, but also for the amazing opportunity we had to travel to Greece (and around Europe), find jobs and live the young-archaeologist dream. (Opa! Amen! ?)
A few days later, we made an authentic American Thanksgiving. Well, as authentic as we could given the ingredients we had available. We tracked down a turkey, FROZEN SOLID and quite small (one of the few in Athens) but wonderful nonetheless. It was surprising how fast turkeys cook, when they're young, organic and NOT pumped full of hormones and additives.
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| Chef Matt man-ning the oven (:P) |
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| SO MUCH FOOD. |
For sides, we made: Stuffing, Carrot souffle (truly the star of the meal, BELIEVE IT OR NOT), pumpkin-sweet potato mash, sauteed string beans with mushrooms, gravy, and the infamous "Cranberry sauce".
The berries, we managed to track down at the tiny Polish-Russian grocery in our neighborhood (also where we got our Pirogi supply). Once I got home with the two frozen bags of "Cranberries" I noticed that one bag contained smaller berries. Oops. I think they were currants. So we decided to make the sauce with "Cranberries" and currants.
As we're cooking up the sauce, I notice that the Cranberries have pits. stones. Whatever ou want to call them. Either way, they were NOT cranberries. Oops-oops. (Maybe they were Cornelian Cherries, or something else...) In the end our Mystery Polish Berry Sauce was GREAT. it was just a pain to navigate the pits.
We bought our very own christmas tree, and decorations! What better way to bring the holiday spirit to Greece!
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| Matt hiding in the tree box. |
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| Without the tinsel and lights. (Added Later) |
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| Home Sweet Home. |
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