International Day of Thanks, Part 1

  The Food...

We used Bobby Flay's foodnetwork.com

Thanksgiving Pioneer-Style Herb Roasted Turkey recipe. 

Cheng Yi used his excellent culinary skills to beautifully carve our 25.4 lb. Turkey. 

MK and DM's family wonderfully hosted this event and prepared most of the delicious food. 

A dear friend from India made the fantastic rice.

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A new Slovak friend made these delicious Pizza Rolls. 

Hoping to make the beautiful girls from Rwanda feel at home, we made some Rwandan Fried Beans. 

Desserts were a combined effort: Grated Apple Pie from The Savory Spice Shop website; Pumpkin and Sweet Potato from Sprouts, and Apple and Cherry pies from a Nebraska source: The Village Baker, available at Beavers Market in Old Town Fort Collins. 

The feast awaits...

Next... The guests. 19 students representing 11 countries.