Our Thanksgiving gathering with our Zhong Relations team was so great! We enjoyed an amazing feast at Sally and Krista’s apartment here in Huangshi. Two of our teachers who taught here from ‘07-‘10, Gavin & Kelly McGraw, sent us a package with ingredients we can’t find in China for making the traditional Thanksgiving foods, and they even sent some Thanksgiving plates and napkins! So here was our menu: Turkey, mashed potatoes and gravy, stuffing, sweet potatoes with marshmallows, green bean casserole, corn, salad with Ranch dressing, okra, homemade bread, homemade apple sauce, deviled eggs, olives, apple cider, pumpkin pie, peanut butter m&m cookies, and apple crisp. Frankly, it was a fabulous feast and I was really proud that we pulled it off. The other crazy thing is that we did all of this in a Chinese kitchen which only has a 2-burner stove, a toaster oven, and a sink the size of a laptop computer.
After the feast our team went to the new 5-star hotel in our city and checked-in. This was a treat paid for by Zhong Relations as a thing for team encouragement. We had lots of fun playing games like Pit and Things and hanging out. We all enjoyed the super nice beds and bathrooms too!!
One of my highlights from Thanksgiving this year was finally learning how to make homemade pumpkin pie! It’s Adam’s absolute favorite dessert so I’ve always felt I should learn to make it and now I finally have, and I even did the crust. When I made my first pie and I took the first bite, I couldn’t believe how good it was. I was proud! The thing is, I accidently used a wrong ingredient, but it made the pie amazing. So now it’s my secret ingredient, and I officially have my own secret pumpkin pie recipe…Ha! The first pie I used a can of pumpkin, but for the second pie that I made this week, I chopped up some Chinese pumpkins and cooked those down to use for the filling. This pie isn’t as good, but it’s still great for going with what we can get here in China.
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