Veteran recalls Thanksgiving in Galapagos Islands
By Bobbi Mlynar (Contact)
Wednesday, November 25, 2009
The menu was perfect for Thanksgiving.
The meal started with cream of celery soup, crackers, olives and pickles, followed by roast turkey and giblet gravy, mashed potatoes, sage dressing, cranberry sauce, candied sweet potatoes, buttered asparagus and lettuce salad with Russian dressing.
Desserts and accessory foods were plentiful: pumpkin pie, mince pie, fruit cake, apples, oranges, bananas, bread, butter, coffee, mixed nuts and candies.
The only complaint the men at the buffet line might have had about their Thanksgiving meal was that it was served in the Galapagos Islands while World War II served as an uneasy backdrop.
In November 1944, Lynn Jacob of Reading, now 90, was a buck sergeant in the Army Air Force and stationed on an island in the Galapagos chain.
To read the complete story see the print edition or the online print edition.
Comments
Post a comment
We allow registered users to post comments on this Web site. Our goal with this feature is to encourage thoughtful discussions about the news stories. Using the comment feature to make random attacks on people is not acceptable. Emporiagazette.com neither endorses nor guarantees the accuracy of any user contribution. Responsibility for what is posted or contributed to this site is the sole responsibility of each user. To learn more about our posting policies please read our User Poster Agreement Policy.
(Requires free registration.)