For the last five years, my friend Daria and I have thrown Friendsgiving dinner. As out-of-staters, we are typically too broke to fly home to eat with (and roll our eyes at) our families for the holiday. Instead, we bribe our fellow Seattle transplant friends with home-cooked food and promises of wine that is better than Two Buck Chuck (Trader Joe’s infamously bad wine, Charles Shaw).
We never bothered with bland green-bean casserole or gelatinous canned cranberry sauce from the grocery store. Friendsgiving was an excuse to go all out on a proper feast. Aside from a mountain of garlic mashed potatoes, there was brie en croute, stuffed squash, fancy herbal cocktails, and a slew of other dishes we found on Pinterest.
The one thing we never planned to serve at our table: a turkey. We were both pescatarians—we ate fish and seafood but no other meat. Instead of a golden-brown bird at our table, we’d make plates of oven-roasted salmon.
This wasn’t an issue until Thanksgiving 2012.
