Planning for Thanksgiving meals
Monica Bolger, Reporter
November 16, 2011
Filed under Features
Most Americans will be enjoying Thanksgiving food on Nov. 24, and students at Bakersfield College are no different.
“The kind that’s deep-fried,” said BC student, Alexis Flores. “My family and I have always cooked our Thanksgiving turkey deep-fried. It tastes good that way.”
For most, the annual holiday is the time of year that people “grub-down” and stuff themselves until their pants don’t fit.
For BC job development specialist Rudy Gutierrez, that is the case every year, except for this year.
“Normally, my wife cooks the turkey, but this year me and two of my boys are going to get together and go quad riding at the dunes. This time, we’ll be doing the cooking, most likely a traditional breakfast,” said Gutierrez.
For others, the idea of cooking Thanksgiving dinner at home with family is the main aspect of what the holiday is about.
“Every year, my family from both sides get together for Thanksgiving, and the best part is when we all make an effort to cook one part of the meal, whether it’s the turkey, or the ham, or the casserole, or anything else. Everyone pitches in and it makes a wonderful meal,” said Bakersfield resident, Carmen Ortiz.
Ortiz’s details of the food depict a visual of different colors, smells, and sounds.
“A lot of the things my family uses to cook are old ideas that my Abuela [Grandma] used to use, like using Rosemary and lemon to marinade the vegetables, or using caramel or honey to make the desserts,” said Ortiz. “It’s like a madhouse this time of year. Everyone knows Thanksgiving is always at our house, and that the food will be great and that the party will be even greater.”
Some cooks just do the normal stuff.
“I cook the normal stuff and hangout with family,” said BC job placement employee, Denise Crawford.
“What’s always fun to do during Thanksgiving is to go to Magic Mountain or the movies, especially on a full stomach,” said Crawford.
Thanksgiving defines itself, but the memories people have and the food people eat are what keeps the traditions occurring every year.
“I like to think of delicious pumpkin pie, or brown bottom butterscotch cashew crème pie, or my famous sweet potato pie,” said Grandmother of four, Bernadette Moran.
“That’s just about the only thing I can do is cook, and I normally never share my ideas, unless my close loved-ones are interested. I always spice up my things with secret little additions,” said Moran.
“One of my secrets is a lot of love.”