Every year at about this time, the food magazine I write for holds a party. It’s a potluck get-together where people volunteer to bring a savory or sweet dish. We call this our Thanksgiving-Christmas party since for most of us, this is the last time we’ll see each other this year. This party is also the only time of the year that some of us see one another.
Before we chow down, we always shoot a group photo that will be included in the December-January issue of the magazine. (It’s perhaps the only time our readers get to see the faces behind the bylines.) This is my third time to attend the party, and while the food is different every year, there are some things I’ve come to anticipate: a turkey for one, as well as my favorite part, the stuffing. I always volunteer to bring dessert, and this year, I brought my cheesecake. It’s the first time my colleagues at the magazine got to try it, believe it or not.
Here are photos of some dishes of our Thanksgiving-Christmas meal:
It was called ”˜kiampong,’ although it reminded me of machang, the Chinese glutinous rice dish teeming with shiitake mushrooms and pork bits.
My Boo calls this a “big chicken,” which it is, actually. As big as this bird was, we had no trouble wiping it out.
my favorite part of the turkey: the stuffing!
The turkey was made by Myrna, who also made this delicious candied yam and cinnamon stuffing that I couldn’t get enough of.
My cheesecake, a tanned version of it — the oven was too hot. And yes, I do prefer my cheesecake without any topping. Purist, yes I am.