This year, East Side Marketplace ran a special where, after spending a certain amount of money from late October to early November, customers could turn in their receipts for a free turkey. My roommates and I, as four students off meal plan and with a kitchen, were able to get two after our weekly grocery trips. In other words, I finally had the perfect excuse to want to take on the challenge of cooking Thanksgiving dinner in a dorm room kitchen.
11:00 a.m., Sunday We head to East Side Marketplace, picking up our free turkeys (one of which we gave to another friend for her Thanksgiving dinner). It turns out the free turkeys were frozen, which would never thaw in one day, so we took a voucher to get $20 off of a refrigerated turkey breast (which cooks faster and was cheaper, so win-win there).
11:08 a.m. A very nice woman at the deli counter calls me “papa.” It’s going to be a good Thanksgiving indeed.
11:20 a.m. We pick up the other necessary items: stuffing, potatoes, cranberries.
11:33 a.m. It takes two employees plus myself to find gravy in a jar.
11:35 a.m. Found it.
11:55 a.m. We return and unpack our groceries. One of my roommates is a vegan and has prepared well for dinner later (see below).
Ah, Tofurkey.
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