
I was going to need chicken broth for the stuffing and the gravy. The grocery store had condensed cans of Campbell's soup and cubes of mono-sodium-ized bullion. So I had to make my own stock. The kitchen is not equipped with many storage containers so I ended up pouring the stock into an empty bottle that once held a grapefruit flavored seltzer drink. I think the twinge of citrus the broth leeched from the plastic really added to the complexity of flavor.

So after searching high and low, I was only able to find dried cranberries and a bottle of the most expensive cranberry juice cocktail of all time. I decided to cook these down with frozen raspberries, some red wine and apple chunks. In the end I added quite a bit of orange zest to accomplish tartness. It wasn't cranberry sauce. But it was pretty tasty.

I have been so spoiled having a Cuisinart for the last two years. Cutting together pie dough by hand is tedious and tiring. I was glad that shortening is readily available here though. And it's made with animal fat rather than just vegetable oil so it's extra delicious.

I did a sort of loose conversion of my mother's ratios for crust into metric. And then I realized that I don't even have metric measuring cups and eye-balled the whole thing. I might have skimped on the flour a little, but ultimately it's hard to complain about a crust being too buttery.

I guess I've made more gorgeous pies. I'll have to practice more.

So it's a chicken, not a turkey. And I trussed it with dental floss (for a hint of mint). But there wasn't a single bit left. So I must have done something right.

We didn't have knives for people to cut the meat. Wine was mostly drunk from mugs. We even had to improvise a seat with the propane tank from the stove and a board... But it fits nicely with the spirit of the holiday to have people from six different countries come together over a meal.