This Thanksgiving, we had an unexpected additional guest at the table, someone we didn’t know. No problem. I generally cook enough to feed a small army, and one more person at the table is always welcome.
During the last-minute rush to get everything prepared to put on the table, this particular guest walked up to me and quietly mentioned he had an allergy to nuts, so if I could point out what he couldn’t eat, it was appreciated.
Granted, his timing could have been better — racing through the ingredients list of every dish while I fried fritters and stirred gravy and wondered where I’d hidden the last of the butter was a challenge. But I managed, noting only the green been casserole had any type of nut in it. And I cursed my last-second decision to add a bit of hazelnut to that dish, because, frankly, the gluten-free mushroom soup/sauce I made was absolutely delicious! Continue reading “Surviving Dinner Parties”