Moving forward

We are in better spirits today, gearing up for the home stretch.  Our flights are re-booked, again, this time for November 29. 

Our next decision is what to do about Thanksgiving. Do we celebrate with some other Americans who've invited us to join them, or introduce the Thanksgiving Day meal to our Ugandan friends who work here at the guesthouse?  We were trying to explain the American holiday traditions over dinner tonight and Susan asked, "What is pie?"  It is very tempting to try at least make an introduction between her and one of my favorite desserts. Cooking here is no easy task, though. First of all, there is no guarantee of finding what you need in a grocery store. Second, our kitchen set-up consists of two detached gas burners and an oven that requires you to haul in and hook-up a big gas tank and then has no temperature dial or buttons. There are no measuring spoons or cups in the house and surely no pie pan.  We'll see how we're feeling about it tomorrow. 

Here are some pics from our last few days ...

"It's my favorite part", says Susan, of the fried tilapia fish head.

Our little helper - putting away the dishes. 

First time with scissors. Full disclosure: Mark cut out the chicken that Robert is holding. The little guy is bright, but he hasn't quite reached Daddy's level of artistic prowess yet.

Drying the dishes. 

I'm ready for my close-up.  Like my new shirt from the store called Mr. Price?

Mark gets a cooking lesson today - chapatti and beef in groundnut sauce

Making groundnut sauce over charcoal in the house