It was Thanksgiving for our friends in the States a couple of days back. And although we normally do not celebrate this holiday in our family, I thought it was a good idea to ride the “thankfulness wave” this year and give this decidedly western holiday some Pinoy flair.
I was pretty excited with the simple spread we came up with since it became a “kitchen comeback” of sorts for me – that is, after nearly five months of being mostly a ”spectator” in terms of food planning, prep and cooking.
Without further ado, allow me to let you in on what we all enjoyed for our first-ever Thanksgiving meal. Frankly speaking, I think I wouldn’t mind doing something like this again next year… time, skill, and resources-permitting, of course.
For starters, I followed the lead of my sister-in-law, Ayn, who served up two kinds of pasta during a recent birthday party for her son two days before – one in red sauce and another in white.
Here’s the red…
…while this one is the white.
Having two pasta bases was a brilliant idea, if I may say so, since I found that more grown-ups preferred the red pasta while the kids gravitated towards the white. In other words: everybody happy!
This, on the other hand, was the “main event” (in lieu of the usual turkey – which I admittedly still need A LOT of practice in preparing and baking!).
Of course, the chicken wouldn’t be complete without these yummy sides…
Unfortunately, we weren’t able to take any “decent” pictures of the desserts - Sans Rival and Mango Bravo cakes – since we were probably all too stuffed already to think straight (think blood flowing more to our stomachs to aid digestion vs going to our brains – hahaha!).
Inspite of our “dessert photo waterloo”, I would say that the evening was still a “success”. After all, a good meal coupled with the love and laughter of family are always blessings we should remain ever-thankful for.
Bon appetit, everyone, be grateful and stay blessed!