This season I’m learning a lesson from my new friends in France. If it’s not your holiday, celebrate anyway!
Wouldn’t the world be a wonderful place if, instead of fussing about what to call a holiday, we’d just celebrate it together? Spending Thanksgiving in Uzes this year showed me just how that might feel. As we stood around the kitchen in a circle, holding hands — just as my own family has done for years — we all had something in common. We were all thankful. No translations needed.
Prepping for the day
It’s not easy finding the ingredients for an American holiday meal in this part of France. Yes, we did have a turkey. It took a little doing, but we had one. And it was fresh… like in live.
The Turkey – Yep, one evening just before dark Geoffrey called and said “time to get the turkey.” He picked me up in the blue van (which I’ve named the “Blue Devil”), and we took off down the road to pick out a live turkey.
I wasn’t looking forward to the event. You see, Geoffrey told me that when we went to pick out a turkey, he would have to kill the turkey on the spot. It was a French law. The people at the fowl farm would then run the turkey through some kind of machine to take the feathers off. None of that sounded like anything I’d enjoy watching; however, I decided to go for the experience. Besides, Geoffrey says” “if you can’t kill it, you shouldn’t eat it.”
I’m still thinking about that.
When we arrived at the poultry farm, it was much like a warehouse. All types of fowl were running around in very well maintained cages and they had plenty of space, food and drink. I looked for the turkeys. None were to be seen. There were lots of chickens, geese and rabbits, but no turkeys.
I took a big sigh of relief, thinking we would stop by Carrefour for a nicely packaged chicken.
Just when we were getting ready to get back into the Blue Devil, a man came from behind us with a turkey in his hands. Ugh. He held her up for us to take a look, slammed her down on a scale big enough to weigh trucks, then threw her into a box. Geoffrey went off to “negotiate” the deal, then he put the box with the turkey in the back of the van and told me to “jump in”.
On the way back to Uzes Geoffrey explained to me why things didn’t go as I was told earlier. It seems there’s some “poultry edict” in France now that forbids live fowl from being killed at this type of facility. It has something to do with health requirements, I’m sure. So it was up to Geoffrey to kill the bird and de-feather it himself. I’ll just say, he wasn’t looking forward to it.
Shopping for oysters was left up to me. Or, better, it was left up to me to pick them up exactly where I was told to go — to Nimes and to Geoffrey’s favorite oyster man at the downtown market.
Geoffrey was going to spend the day “preparing” the turkey.
The market in Nimes is a colorful place. It’s on the ground floor of a multi-level shopping mall in a very fashionable part of town. The vendors are at the market until just after noon, six days a week. They sell mostly fresh food items, wine, olive oil and the like. You can buy oysters that are from Sete (the Mediterranean) and some from the Atlantic Ocean. The selection of seafood, meats, cheeses and prepared specialties — like tapenades and pastries — is huge.
Sally and I started out early for the 40 minute drive. I brought along a little cart with wheels so that I could carry the oysters to the car. There was no time to do any other shopping so Sally and I returned soon to Uzes with two crates of oysters — eight dozen of the most beautiful, fat and juicy oysters you can imagine. And yes, I did sample a few from the nice oyster man.
Cranberry sauce and pecans
The hardest items to find for the Thanksgiving menu were pecans and cranberry sauce. After searching through Carrefour for longer than you can imagine, I discovered them both. Guess where? You know the aisle in the grocery store where they keep all the “international” food. Should have looked there first, I guess.
Since they were “special” they were pricey. One package of pecans and one small jar of cranberry sauce cost more than US$12! (Perhaps you can tell how small the packages are from the set of keys nearby.)
After all the planning, shopping and cooking — done almost completely by Geoffrey — it was time for Thanksgiving. Let me say no more. The pictures and video speak for themselves.
Jammin’ with Angus
The party goes on …. stay tuned