This past Saturday we celebrated Thanksgiving: we being Jenna, Phil, their kids and their 19 students, Eric, Sharla, and Steven. We began with the idea of a potluck, but it actually ended up being a traditional meal cooked with the help of the fellows and using Jenna’s Joy of Cooking. It felt good to have some of the comfort foods of Thanksgiving, and took a bit of the loneliness away that I was feeling at the thought of missing this important family ritual.
The preparations began Friday night: a few of the students came over and helped us with pumpkin soup and stuffing for the Turkeys. We had so much stuffing that we had to store it in a trashbag: sounds gross, right? But it turned out delicious, and I realized how much I have been missing American food!
Saturday I learned an important new Vietnamese word: Nguoi Chay Viec. This is the person who runs around all day getting the necessary things for events and parties. This person was me, and Loi, the program assistant for Jenna and Phil’s students. Our first adventure was to the turkey farm. One of the fellows had found a farm that sold turkeys, REAL turkeys, although at a steep price. Loi and I drove the 20 minutes by motorbike out to get these turkeys at 8 AM. When we got there, they said that they didn’t have them: we hadn’t paid a deposit, so they hadn’t ordered them. They told us to come back in two hours. After a trip to the market and loading the motorbike up with veggies and potatoes, we returned to the farm to find that the turkeys were still missing. And in fact, they were being transported all the way from Chau Doc, a town about 40 km away!! Loi and I sat under an awning drinking sugar cane juice for an hour and a half until the turkeys finally arrived in giant woven bags that I then slung over my shoulders for the ride back to town. The turkeys were moving while we were riding, which kept making me nervous that we were going to capsize with the cargo!
We took the turkeys to a local restaurant where we told them how to clean, stuff, and cook the turkeys. This included me demonstrating for the cooks how to tie the turkeys’ legs and sew the turkeys shut (former vegetarian here…)Then Loi and I went on a quest for various other missing ingredients: steamed sweet potatoes, parsley, more onions, etc. The “chay viec” was interspersed with cooking and preparing the foods. Finally, at about 6 pm, the turkeys arrived, the rest of the food was ready and we sat down at a large table to enjoy the food, the wine, and some Greek music (!!) Just as we were beginning, it began to pour. The water quickly began flowing under the kitchen door, and before we knew it, the whole dining room was about 1/2 inch deep in water. Lovely. We had to continuously mop it up to keep the water from reaching the toaster oven on the floor in the corner of the room so that we wouldn’t be electrocuted in true Turkey Day style.
The day’s spread included turkey, mashed potatoes, stuffing, sweet potatoes, real gravy, fresh salad with strawberries, green beans, cucumber salad, biscuits, pumpkin pie, and apple crisp. It was a true feast, and the fellows really enjoyed it. After dinner we moved the tables aside and I taught a few of the Thai fellows, as well as Kalla, how to do the simplest Greek circle dance. It was a lot of fun, despite the slippery floor. When the party was over I absolutely collapsed, and was sore on Sunday from all of the “chay viec.” But it was really worth it, and although I still missed my family on Thanksgiving, it was a fun new tradition, and nice to share some of our culture with the students. (Holy cow, Americans actually do have culture!!)