For Thanksgiving, we got the normal crew together (Anthony, Jeanna, Irene, Kyle, Chris) for a ton of food including a 18 pound turkey from the farmer’s market, sweet potatoes, mashed potatoes, green bean casserole, stuffing, dinner rolls and 4 different kinds of pie. It was quite the feast!
To start out the day, I did a Thanksgiving Day 5K with Irene and Kyle and got my first ever under 30 minute 5K- that’s less than a 10 minute mile! During the race, Kyle (who’s setting the pace) goes “Don’t you usually go faster than this?” and I said, “No! I usually go slow for a long long time, this is way fast for me and I’m suffering to keep up with you.” I was determined to stay at Kyle’s pace and maintained it, finishing in 29 min 43 sec.
I went to work at Starbucks, which wasn’t bad- we closed at 5, so I was off to the feast very quickly.
Once the turkey was done, it was time for this Wawra to shine. It was time to put the Wawra gravy recipe to the test. I grew up huddled around the roasting pan on Thanksgiving learning the method for making gravy. Now it was my time to showcase my talent- with Chris as my assistant, and the recipie reader (read off his blackberry).
Time to eat! I was honestly suprised that we got all the food done on time and it was all hot. I think we got lucky, because it seems pretty impossible that all that food can be done at the same time. Moms are good at that sort of thing, not newbies like us. Irene borrowed a big table so we could eat “family style”- we’re pretty much like a family out here.