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Stewart, that is, the undisputed champion of holiday entertaining.

This is where John made probably the smartest decision in his relationship: He turned to Martha. Thanksgiving is a big deal to Daniela (and me), and he felt an obligation to show up strong. (This is a man who once identified a mango as “I don’t know, maybe a big nectarine?”) Culinary shortcomings notwithstanding, John managed to snag a coveted Orphan’s Thanksgiving invitation early in his romance, and knew the pressure was on. John has many admirable qualities, but cooking is not among them. Several years ago, Daniela began dating a man named John. (I make ham instead.) The only rule is that you must bring something - booze, takeout containers for leftovers, a side dish - in order to participate the feast. Our “Orphan’s Thanksgiving” started in our early 20s in New York, when we were too cash-strapped to afford expensive plane tickets back home, and has always been a casual, potluck-style affair designed for fellow holiday stragglers and non-believers.īy virtue of the potluck format, the menu is somewhat chaotic - we send out a spreadsheet for attendees to sign up for dishes, including turkey, which I refuse to cook because turkey, no matter how intently you spatchcock it or brine it or slow-roast it or deep-fry it, sucks. This year, Eater is choosing to acknowledge that history in our coverage of the holiday.įor almost as long as I can remember, I’ve hosted Thanksgiving with my good friend and former roommate Daniela. No recent recipe as I’m still a bit sick and too tired to try anything new.Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. (Also, apologies for the busyness in the background - those would be my pencil case, the corn, bacon and scallions I made for a potluck in July and one of my many library books surrounding my dinner. There’s got to be an easier way out there, but I haven’t tried it yet… Sounds easy, doesn’t it? That’s because I cheated and didn’t go into detail about how long the sauce itself took me (about an hour or so?). Serve in a bowl and grate Grana Padano cheese on top.

Add pasta and 1/2 cup béchamel sauce (or less - the idea is that it’s just coating lightly, not drowning the pasta).Ĥ. Sautée for a couple of minutes or until water begins to seep out of mushrooms. When your sauce is done, heat a pan (oil optional) and toss in mushrooms. Meanwhile, in a separate saucepan, cook your pasta according to directions. Since I didn’t like mine, I’ll leave that search up to you.Ģ. Make your béchamel sauce according to your chosen recipe. A different béchamel sauce should work out better, but the rest of the recipe is still good:įor béchamel sauce - makes 2 cups (adapted from Martha Stewart’s recipe)ġ/2 to 1 cup mushrooms, depending on preference, washed and slicedġ. No idea what went wrong, but the sauce was a little more brown and grainy than I expected. Now, I love mushrooms, so when I found Grana Padano cheese on sale a couple of months later, I decided to attempt the pasta myself using a recipe for béchamel sauce from Martha Stewart. One of the Point Grill’s offerings was a penne with three kinds of mushrooms, béchamel sauce and Grana Padano cheese. There was little food and sleep in those days…) (For me, this was a good deal of April when I was busy with two jobs and in the final throes of my thesis, i.e. Within one of the UBC student residences is a casual dining restaurant called The Point Grill that - as UBC Housing & Conferences probably foresaw - hungry, desperate students such as myself frequented whenever life got particularly stressful and there was no longer any food in the fridge.