Friendsgiving is easily my favorite time of year. This is the third time I've hosted the event full of traditional food, oaky red wines, mulled apple cider, and multiple desserts. As always, Anthony goes out to the garden in the morning to gather bunches of sticky rosemary, thyme, and sage for the herbed butter he massages in between the skin and the meat of the turkey. The kitchen smells heavenly as our friends arrive early to help set the table. Everyone knows to go to my hutch for a wine glass to start sampling all of the best wines each of us picked out while we wait for the others to arrive. We crowd around the kitchen table, marveling at each other's dishes getting tipsy and hungry. For sides, we have stuffing made with regular bread and cornbread, a sweet potato and marshmallow dish, truffle mac and cheese, two types of green bean casserole, cranberry salsa, two types of gravy, Hawaiian rolls, pecan pie, buttermilk pie, pumpkin cheesecake, and flan. The turkey finally finishes and everyone fills their plates a little to full. Each person says what they're grateful for this year and we celebrate friendships, old and new, with our hearts and stomachs full of beautiful conversations and amazing food.