“Um. Look at our oven.” I told Sarah. I had just finished mixing up a double batch of my favorite corn casserole to eat for our Thanksgiving feast (why I did that I do not know). The oven. Oh, the oven.
Clearly, we did not check out our resources first. The oven is probably a foot and a half wide by two feet tall. The racks inside are only about five inches apart, not leaving much room for actual pans.
I know what you’re thinking. “Why haven’t you used the oven before?” Because it’s terrifying. You have to turn on the gas then stick you head in it to turn it on with a lighter. I don’t want to mess with that. I’ll still to the stovetop.
At any rate. Once we figured out we had to divide the corn casserole into multiple pots, we faced another dilemma. We have no pots. Just one flat one for the casserole. We had to borrow another from upstairs.
Our thanksgiving dinner consisted of, corn casserole duh, green beans, mashed potatoes, rolls. Now, I didn’t want to spend a ridiculous amount of money on a butterball turkey, which you can find, so instead we decided on chicken breasts with a mushroom sauce. Which means, we dumped a can of cream of mushroom soup over some chicken, topped it with cheese and bread, and called it a day. It was kind of janky.
Since pumpkins don’t exist in Jordan, Erin made a sweet potato-deep dish pie. It was lovely. I ate enough for three days and have enough to eat for the next week. Especially the corn casserole. I even had to break out elastic wasted pants. Sounds just like Thanksgiving at home, minus the cranberry sauce, turkey, jello, random singing, “grandma’s buns” and the 5 Kernels of Corn out loud reading.
Ok, so it wasn’t a traditional turkey day. But it made do.
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