Our Post-Thanksgiving meal at the Amazon Golf Course will be served around noon on November 29th.
Good Morning members and friends of the Amazon Golf Course. As I type this it is 9:45am on Sunday, November 29th. We sold tickets for nearly one month. Sixty two reservations have been confirmed by paying S/15 soles. Thirty others have made verbal committments, not the same as confirming a reservation but gets us close to our goal of serving 100 meals. We planned the details of putting together this meal and this day for two weeks. We executed our plan all of this last week, and now we are putting the finishing touches on. The grand plan is coming together right on schedule.
We got up this morning at 4:15 to get the turkeys salted, buttered and trussed, with an apple, an onion, several cloves of garlic, and some pieces of ginger in each cavity, to add moisture and flavor. The 6 turkeys are being smoked and roasted with the potatoes in a large wood fired oven. They are scheduled to come out at 10:00am. We are reheating Grannies Southern Cornbread Dressing that we spent all day yesterday cooking. It took 18 batches of Grannies great cornbread with pollenta, and two large plastic bags of french bread plus several quarts of rich home made chicken broth that we cooked for 6 hours two days ago. The noodles are cooking in several gallons of the our chicken broth. They should be done in a few minutes. Sorry, no cranberry sauce. The camu-camu-sauce did not work out.
Twenty cases of beer, and several cases of pop were iced down over night, and we sent more ice out this morning to top off the barrels, and buckets. The electric cooler/freezer is also full.
The best place to be in Iquitos today is the Amazon Golf Course. I hope to see you there.
I have to hurry. We want to slice three of the turkeys here, and get to the Amazon Golf Course by 11:00 to set up the serving system. Got to run. I will report in tomorrow or as soon as we recover, with the results. This has been quite a job. I have sampled the dressing and noodles and I know they are great. I have high hopes and expectations for the turkeys.
Marmelita just took the turkeys out of the oven. I tasted a large bite from the inner thigh. It was cooked perfectly all the way through, and had a moist smokey flavor, one of the best turkey flavors I have tried. This is going to be a great Thanksgiving Meal in Iquitos Peru.
Bill Grimes
