Well I hope all of you had a good Thanksgiving/food day/rare opportunity to use the word "pilgrims." This was my first EVER Thanksgiving not spent somewhere within a mile of my parents' house, so that was kind of weird, but we made up for it with a Smith-sponsored foodstravaganza.
I was originally going to make "Grandaddy Rolls," aka my grandfather's recipe which has appeared at every family gathering at for at least as long as I have been alive, but in an odd turn of events I ended up with a host family who doesn't have an oven. While I personally would argue that this is impossible, I have seen the evidence, and I guess that's one of the differences between French and American cooking - it is apparently possible here to go your whole life without ever needing to bake or roast anything. Huh.
This posed a bit of a problem for me, as my main area of food expertise is bread products, and the rest of my diet could essentially be made over a campfire in the wilderness or picked directly off of plants. But you can't come to a dinner and be like, "I have PLUMS!" No, I needed civilized food. With a recipe.
So, as anyone would do in such a time of need, I turned to The Internest.
My starting point was this: peppers, onions, chick peas, various spices, and... an oven. So not exactly a possible choice. But I am all for adaptation, so I set out to turn this into something I could work with.
First, I left out the chick peas, because there was definitely going to be enough protein in everyone's lives at this point (side note: just before the dinner started, three people were required to carry the turkey across the Boulevard Montparnasse). I decided it would be possible to just do it in a large pan on the stove. And I wanted there to be carrots in it, because, I don't know, it's Thanksgiving, and you need carrots. At this point I ran into problems because I have no idea how to convert from standard to metric measurements, so when I asked Lorraine for advice and was told to buy a kilo of carrots, this wasn't exactly as informative as she intended.
"That sounds like a lot of carrots," I said.
"Well, the carrots are the most important part of the recipe, aren't they?"
"Not really. The carrots aren't actually in the recipe. I just added them."
I get the idea she is the kind of person who follows the recipe religiously. I am not. I proceeded to measure all the spices with my fingers.
In the end it turned out fine. I ate the rest of it for lunch yesterday.
