Food & Wine (November 2016)
Hi, Bittens. Forgive us if we're a little sluggish this morning. Yesterday, we hosted our annual Fakesgiving dinner! Twenty-three of our friends came over for a huge meal to help us test-drive some dishes for Thanksgiving.
Cooking a Thanksgiving dinner for 25 people in our small apartment is always a bit tricky. We started prepping five days in advance, cooking whatever we could ahead of time. Zach's sister Cassidy arrived bright and early yesterday morning to act as sous chef for the day, just as she has ever since we started Fakesgiving. (Seriously, we couldn't do it without her.)
Folks started arriving around 3. We shooed them into the backyard (thank goodness for a sunny day) and busied them with snacks and punch while we finished cooking the rest of the food.
Then, we stalled.
And kept stalling.
In other words, we served soup.