Frisée and asian pear salad with quick pickled onions and pecorino, inspired by my friend and gorgeous home chef, Micah. Plus the story of how he fed me the first truly carnivorous meal I ever ate. Eep!
Friendsgiving. First full turkey I’ve ever done (Edit: oh wait, no, I hosted a big Thanksgiving back in 2007 and cooked a HUGE bird!). 9 pounds; brined for 16 hours, stuffed with oranges, onions, sage, and thyme. Also dressing with sausage and so much sage, cranberries with gran marnier and blueberry honey, garlic mashed potatoes, and kale salad with quick pickled red onions, clementines, pomegranate seeds, and dried cranberries.