Do you remember that I asked for five volunteers to help me make some Thanksgiving dishes for the Plymouth Housing Group? Well, seventeen people came over on Wednesday afternoon to get the job done! (Actually, 27 people–lord, count ’em!–had signed up to help, but, because of crazy work schedules, colds, flu, etc., ten weren’t able to join us. We missed you; we’ll look forward to seeing you next year!)
At any rate, with that many volunteers to wedge into my small house, I went into planning overdrive. I made recipe packets. I made shopping lists. I did walk-throughs. As it happens, I have lots of party paraphernalia–folding tables and chairs, leaves for my dining room table, platters, bowls, you name it–so I dragged it all out and converted my living room, dining room, and kitchen into food-prep stations. I asked my volunteers to come in two shifts, one for 4:00 and one for around 6:00. Tuesday evening, I roasted the turkey, saved the pan drippings, and boiled the giblets (ready to make gravy!). Then Wednesday afternoon, I put out munchies, poured a glass of wine, and called myself ready.
We had five recipes to make: cranberry-orange relish, cornbread dressing, mashed potatoes, sweet-potato casserole, and giblet gravy. I tried to split the recipes into two stages; the idea was that the 4:00 crowd would get things going, then the 6:00 crowd would finish up. I pictured people arriving maybe a little bit late, snacking, chatting for a while, and eventually getting down to work. Then Mr. Reality came through the door, and my plans jumped out the window. These people showed up on time and ready to go!
Here’s the Vlachos family making short work out of my cornbread dressing recipe. Darivanh (that’s her in black) turned out to be a power chopper; Vasili (seven years old) and Suriya (three years old) pulverized bread slices and cornbread, stirred eggs, poured broth, and kept us smiling. Laki (in tee shirt) kept everything going in the right direction and did plenty of boy-wrangling. The result?–The dressing in the pan (two pans, actually), ready to bake, before the end of the first shift!
My mashed-potato, relish, gravy, and sweet-potato teams were right behind them. Here’s Charlotte Lee and husband Marcel Blonk on sweet-potato prep, Libby Hanaford making relish, and Kristin Roth in clean-up mode. (They say good cooks clean up as they go; if so, all these guys were very good cooks, lucky for me!)
So-o-o, here comes my new 6:00 crowd of nine people, and I am standing here with five finished dishes!
We stared at each other blankly for a couple of minutes, then did a quick inventory and figured out that we could make another round of relish, mash, and sweet potato (thank heavens for warehouse shopping–a ten-pound bag of spuds goes a long way). Here’s Regina Derda and husband Michael Coleman finishing the relish (oh say 30 minutes after they got here), and my sweet-potato guys (Brian Espinosa, his sister Gretchen, and Thuy Duong)– also all done with cooking and dish-washing.
I didn’t get shots of the Gravy Amendment Team (Liz Diether-Martin and Diedre Girard), who figured out how to stretch the giblet gravy into a whole second batch while keeping it thick and flavorful. (How did you do that?) And I also missed getting a shot of Julie Brunett (thank you for the extra pans, Julie!) and her six-year-old son Soren, who proved to be a mighty stirrer of mashed potatoes (and who cleaned one of the mixer’s beaters the old-fashioned way–and pronounced the potatoes very tasty).
(Intermezzo!–Midway through the afternoon, the folks from Lefever Holbrook Farm delivered my community-supported agriculture (CSA) meat order–half a lamb, rabbits, and a heritage Christmas turkey. This stuff filled up two coolers! Here’s Conor with one and Madison with the other. What a treat to have them join us, if only briefly!
By 8:00 Wednesday evening, my gang was gone and everything was in the fridge. (Or I should say fridges; to make everything fit, I had to colonize my stepson’s fridge downstairs as well.)
Early Thursday morning, I baked the two pans of sweet potato casserole until the marshmallow topping browned and bubbled, I warmed up the other dishes, and boxed everything up for delivery (here’s less than half of it; it took me three trips to get everything in the car). We made a real feast!–two cartons of cranberry relish, two pans of sweet potato casserole, two cartons of giblet gravy, two pans of cornbread dressing, four pans of mashed potatoes, and one roast turkey!
Plymouth Housing Group asks volunteers to drop off their dishes at specific apartment buildings; PHG employees Brian Hatfield and Alan Berliner took my delivery at the Gatewood Apartments downtown by the Pike Place Market. Success!
Back home, I ignored the task of putting my house back in order to sit, feet up, cup of tea in hand, and enjoy the event again in hindsight. It had been a simple day, really; some people came over to my house and we cooked some dishes for other people to eat. For the most part, we hadn’t known each other before, but the conversation was easy, the humor ready, and the hands willing and skillful. No spills, no breakage; only one Band-Aid dispensed.
Not TV-worthy; no shoving or throwing elbows. Just a houseful of people taking a few hours out of their holiday to make life a little sweeter for someone else who was having a rougher go of it. There are many ways to get lucky!–but this time I hit it big. Thank you, my wonderful volunteers, for giving me a great Thanksgiving!