a very coleman thanksgiving

I know it’s a little late, but I had such a wonderful Thanksgiving this year that I just have to share it!

What's on the burner now?
What’s on the burner now?

I spent Thanksgiving in Todd Mission, Texas with my good friends Noelle and Al.  Noelle is another wonderful traveler who is touring the country with the most delightful little vardo in tow. To find out more about her story, you should really visit her blog- A Life Fantastic.

This was our first Thanksgiving as “adults;” and by that I mean, we weren’t with family, watching the game with the men, wrestling with cousins or dogs, and waiting for our grandma/aunt/mother to ring the dinner bell.  We were the chefs! Well, Al and Noelle were the chefs. I brought a case of beer, some carrots, and an eager appetite.

When I arrived I was first greeted by Tiny Puppy.  Cooper, a seven week old Australian Shepherd, is a tiny grey ball of cute.  A few more steps and I was in the living room: a tarped over space between their amazing vardo and their kitchen tent, complete with fat white Christmas lights,  an outdoor carpet and a camping couch.  There, I was greeted by Noelle and Al and given a culinary tour.  The warm scent of cinnamon and nutmeg filled the air around us.  “That would be the pies.” Noelle said.

Pies?

This thing can heat like a convection oven! See the tiny pies inside? Yum!
This thing can heat like a convection oven! See the tiny pies inside? Yum!

Pies.

With only a Coleman two burner propane camping stove, and a toaster oven they put together a complete Thanksgiving dinner.  I’m talking turkey, stuffing, gravy, corn, carrots, cranberry jelly, rolls, mashed potatoes, AND home-made pumpkin pies.

All of the Things!
All of the Things!

I have a feeling that these two are amazing cooks anywhere, but they really proved that those little stoves are good for more than reheating Spaghetti-O’s and re-hydrating space food.  While the pies continued to bake in the toaster, Al prepared the turkey with fresh herbs and spices.  Then, while the turkey cooked we used the stove to make creamy mashed potatoes, buttery corn, fluffy stuffing, brown sugar glazed carrots, and gravy. Sorry gravy, ran out of adjectives. The scents shifted tantalizingly through the spectrum until finally the turkey was ready.  The rolls were thrown into the oven for a moment while the turkey basked in it’s own juices.  And then, only then, did Al deem Things Ready.

Cutting the roast like a pro.
Cutting the roast like a pro.

And boy was it good! It was amazing!

It was the best way to spend an evening with friends.

It drove home once again how thankful I am for the opportunity to live the life I do, with all its travelling. And it gave me a new chance to be thankful for good friends and warm homes, whatever the home may look like.

 

And thank you, to everyone who reads this blog. I hope you continue to get as much joy out of reading it as I get out of writing it.

 

Thank you!!

 

~Aeri

Buon Appetite!
Buon appetite!
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