Thanksgiving dinner was fabulous, the best since I moved to Belize seven years ago. Not that I had much to do in the preparation of it, just in the eating. Bigness went to the city and got a turkey and a ham and Cousin Rose took over the project. What a feast she prepared. Between our kitchen and hers (across the street), she seasoned, basted, baked, mashed and boiled for the better part of a day. The turkey was stuffed with sweet peppers and onions, the ham glazed with whole cloves, mustard and brown sugar and basted with fresh squeezed orange juice, the stuffing baked with corn bread, the mashed potatoes loaded with cheddar cheese, the glazed carrots cooked with pineapple and brown sugar and I don’t know what else, it was exceptional! Plus the Belizean favorite, rice-n-beans and Bigness’s stewed beans that he had going in the crock pot. I’ve made my share of Thanksgiving dinners, but I couldn’t top this one. We all nibbled on the leftovers for days. Bravo Cousin Rose! With the leftovers I made turkey waldorf salad using turkey, shredded carrots, diced onion, diced sweet pepper, raisins, walnuts and fresh pineapple. The dressing was made from mayo, lime juice, honey, a pinch of yellow ginger powder, a dash of soy sauce, salt, pepper, and Dijon mustard all given a whirl. After mixing the dressing into the meat/veggie mixture I served it on a bed of cucumbers and fresh tomatoes.
After dinner we promptly went into a coma.