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Back in college, my friends and I were always excited to head home for Thanksgiving, but we also wanted to celebrate together. After all, we had build our own little University of 
Delaware family too. I’m happy to report that this tradition has followed me through my adult life and Matt and I host a “Friendsgiving” every year in Florida before we had up north.
Delaware family too. I’m happy to report that this tradition has followed me through my adult life and Matt and I host a “Friendsgiving” every year in Florida before we had up north.
This year is extra special because it’s our first holiday season as husband and wife so it’s possible that I went a little overboard with the planning.
Celebrating with family is treasured and wonderful. But, living so far from home, our friends here have played a major role in us setting up our lives and our home. I love hosting them in our cozy home and making too much food for us to eat.
This year, Friendsgiving will be held in the Boland household on November 18, just a few days before we head home for the real thing. Many of our friends are bringing along snacks and side dishes but I’ve got most of the menu on lock (especially because our loved ones were so generous to us through our wedding process and I have LOTS of new kitchen toys to play with.
The menu includes:
Candied Pecans
Pumpkin Pecan Baked Brie
Artichoke Dip Stuffed Bread Boats
Honey Garlic Roasted Carrots
Cranberry Apple Pecan Salad
Pumpkin Risotto with Goat Cheese
Cauliflower Cheddar and Rice Gratin
Garlic and Herb Roast Turkey
Cranberry Jello Shots (sorry, not sorry)
Fall Apple Sangria
We also have a pie contest every year complete with an engraved trophy for the winner. I’m proud to say that I won last year with my banana caramel cream pie and I’m hoping to go undefeated this year with Maple Bourbon Brown Butter Peach Pie.
We end up with a lot of leftovers from the meal itself but you wouldn’t believe how much pie fills the house. The rule is that every couple has to submit a pie but we’re a pretty competitive group so everybody tends to make their own. Matt claims he’s going to make one this year too but I’ll believe it when I see it.
In addition to the menu, I LOVE to decorate and set the table for a crowd. We’ve got a pretty big farm table but even that can’t seat our growing Florida friend family so we end up spreading out all over the dining and living room. This year, I’m making each person pumpkin place cards and using hay to tie silverware roll ups together. The pie table is always decorated most elaborately and I will be sure to share some photos on the M&D Instagram
account once it’s done.
Do you like to host holiday events at your home? Or do you prefer to be a guest?
Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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