Even though Thanksgiving is not celebrated where I live, I still participate in my own way. This year, I have lots of things to be thankful for. Too many to name, but one which ranks very high on the list is the success of this blog and the support plus overwhelming feedback I have received from each and everyone of you. My phone has never been so busy, and each time I receive a notification, there is something to smile about. It is very poignant that I am writing this on the day before my birthday, which I normally use as a day of reflection and taking stock of the past year. I have never felt so accomplished, fulfilled and hopeful for the future. Finally the path is clear where I can take my passion to greater heights. I can now see where I am going to, and I am loving the journey. The joy I get from knowing that I am making a difference in people’s lives, in people’s homes, bringing smiles on people’s faces, making children happy, building people’s confidence in themselves and their abilities, strengthening family bonds and marriages knows no bounds. One of my wishes this year was to make new friends as I am mostly stuck at home. I am still mostly at home, but I now feel like I have a thousand friends. I have never met any of you guys before (save for one or two), but it already feels like we’ve been best buddies for years. The comments, the questions, the friendly banter, the prayers, the head swelling inducing praise, the excitement that is tangible when a recipe was a hit is very heart warming. I asked for friends, and I got so much more than I bargained for. For that I am grateful, and I pray that as Dooney’s Kitchen gets bigger and bigger, I will carry all of you along as part of that success. I will hold all these memories dearly and cherish them, no matter how big this blog gets. The week of Thanksgiving 2013, will be remembered.
For my readers in North America who will be gathering round the table with friends and family in Thanksgiving for all His Goodness, Grace and Mercies, I hope this post comes to you at a good time, and you prepare dishes that with a difference this time around. Under each course, I have listed options for you to pick and choose. While you are feasting, don’t forget to mention Dooney’s Kitchen to your friends and family. Just being cheeky. Happy Thanksgiving everybody.
Starters – Battered Fish, Peppered gizzard and Plantain cups, Mosa and lemony palm oil sauce, Yamarita fries, Salmon crepes and coconut chilli sauce, Ukodo, Assorted Meat Peppersoup, Moi Moi and fish sauce
Food platters with optional dips – Dodo ikire, Skewered prawns and seared scallops, Potato chips with Ube and corn guacamole, Calamari and garlic mayonnaise, suya spiced grilled beef, served with the suya spice
Mains/Sides – Party Jollof rice with Jerk Chicken, Shrimp and Sausage Jambalaya, Gbegiri, Amala and ewedu with buka stew – use big chunks of goat meat, beef and Saki, Chinese sweet chilli shredded beef and rice, Lumpy Egusi soup and Pounded yam, Banga soup and Starch, Ofe Owerri with Yellow Garri, Coconut rice and Peppered Meats, Thai Chicken curry and Jasmine rice
Salads – basil and tomato salsa, warm kidney beans and sweet peppers, abacha and fried fish, Avocado salad, Coleslaw
Drinks – Zobotini, Chapman, Zobo for the kids, Lemonade
Desserts/sweet options – Banana bread and guilt free banana Ice cream, Pancakes with chocolate sauce and a dollop of ice cream, Pap and pineapple brûlée, Puff puff dusted with cinnamon and icing sugar served with a creamy custard dip and/or a chocolate dip
I hope this Menu inspires you. So, get to shopping and cooking. Spare me a thought and remember to take pictures and leave comments after the dirty dishes have been cleared.
Before we get carried away with the festivities, if i could just chip in that voting is still on and I hope you and yours have voted for Dooney’s Kitchen to win Food Blog of the Year. If you haven’t you have one more week before voting rounds up. It would be a belated birthday present from all of you. Remember to vote at www.nigerianblogawards.com
Happy Thanksgiving from Dooney’s Kitchen