It was our last week of cooking class before our final party, when we cook for parents and guests. For the first time, we had three recipes to make, and only four students, instead of our usual six. Miguel Montero was missing and so was Jizelle Santos, our best onion chopper.
“We need all hands on deck!” exclaimed Gabriella Diaz, and we sent Leilah Cruz out to search for them.
As we started reviewing our recipes for Turkey Meatloaf, Smashed Potatoes and Cranberry, Apple and Pear Crisp, Margie Hernandez had a revelation. “Hey! We’re making all Thanksgiving things today!”
Just as I told the kids we had a lot of chopping and prepping to do, Jizelle appeared. And her classmates clapped and cheered. “Miguel is coming as soon as he finishes his homework,” she announced to another cheer.
We had to get the meatloaf and the crisp in the oven first, because they needed 35 and 45 minutes, respectively, in the oven. So we had to get cracking!
And, to be honest, it was a sprint. Jizelle donned the goggles and got busy chopping the onion. Margie started grating the carrots. Joel Palillero opened the ground turkey dumped it in the mixing bowl and started measuring the other ingredients. Gabriella and Leilah each cracked and egg and added it to the mix. Once the vegetables were added, Jizelle dug in without apprehension to mix it all up. Her only comment: “It’s cold!”
Miguel arrived in time to shape the mix into loaves and sprinkle them with salt and pepper. “They look like brains,” he said.
Meanwhile, Gabriella and Leilah were busy peeling the apple and pear, while Margie was mixing the ingredients for the crisp topping. “Anybody see the nutmeg?” she called out. She loved mixing the soft butter into the flour and oatmeal. “It’s sticking together real good,” she said.
The sliced apples, pears and cranberries were spooned into the baking pan, the topping was sprinkled on top and into the oven it went, along with meatloaf.
No time to rest, we had to start cutting up the potatoes and boiling the water. Once the potatoes were chopped, and we were waiting for the water to boil, we had time to catch our breath.
As we cleaned up and Joel started on the dishes, doing a masterful job, we discussed what we would make for families and guests. But we had a problem. Everyone wanted something different.
When everything was done and the aroma of meatloaf and the fruit crisp filled the kitchen, Margie had a prediction: “I think this is going to be our meal.” And once the kids dug in, there was no contest. It was a unanimous choice.
“Now this is a meal!” said Gabriella. Her mother arrived early for pick up and poked her head in the kitchen. “Are you eating that?” she asked in shock. “She never eats anything at home.” Her mom tried a slice and a spoon of potatoes, and she and Gabriella made a plan to make it at home.
Every child asked for seconds and wanted to bring leftovers home. Every dish was scraped clean, not one morsel of food was left.
There were raves all around, but Jizelle summed it up best when she wrote: “I didn’t think I was going to like the meatloaf, but surprisingly it was really good. The smashed potatoes tasted just like my grandma’s. The cranberry apple crisp was sweet, sour and delicious. I would give it a 10 out of 10.”
