We renamed the holiday "Friendsgiving," because family celebrated elsewhere. We hailed from New York and South Carolina and California and Kentucky, places too far from Florida to justify traveling for one weekend. Instead, my grad-student writer-friends and I potlucked, crowding into a decided-upon apartment bearing foil-wrapped bowls and platters. Paper squares labeled the dishes, each in a different ink and handwriting. We drank and talked and stabbed our extravagant feasts on paper plates, sitting on the floor or in cat-scratched armchairs.
I learned that writers tend to be unusually good cooks, and to care deeply about food. Past Poet Laureate Charles Simic, for his part, recounts how an old colleague used to narrate a detailed sausage-and-peppers recipe to his writing students on the first day of class:
"The point, of course, was not just to stimulate their appetites, but to show them the degree of love and devotion to the smallest detail required to turn this simple Italian dish, often poorly made, into a culinary masterpiece. Writing stories and poems was like that too, he told them. Instead of the ingredients he had just conjured, there would be words, experiences, and imaginings to combine. Actually, what he demonstrated to his students was the ancient relationship between cooking, eating well, and storytelling."
This was Friendsgiving in all its happy and homesick glory: creative people connecting around good food and stories.
Quinoa Stuffed Mushrooms (Gluten Free)
Makes 16-18 mushrooms
16-18 medium-large button mushrooms, rinsed and pat dry
1 cup cooked quinoa
1 cup freshly-grated Parmesan cheese
1/2 sweet onion, chopped small
2 stalks celery, chopped small
2 cloves garlic, minced
2 Tbls. minced fresh Italian parsley
extra virgin olive oil, for drizzling
In a large pan, saute onions and celery in a swirl of olive oil over medium heat until translucent, about ten minutes.
Meanwhile, pluck stems from the mushrooms and discard or save the stems for another recipe. Arrange the mushrooms on the cookie sheet in rows.
Add garlic to veggies and fry one minute more.
Stir quinoa into the pan with the veggies, and cook briefly, until evenly warmed.
Remove pan from heat and add cheese and parsley. Stir to combine. Taste and add pepper and salt if you like (remember that Parmesan is a salty cheese already. I add only pepper.)
Use a spoon to generously stuff the quinoa mixture into the mushrooms, then drizzle olive oil loosely across the rows.
Bake 25-30 minutes, until quinoa tops are crispy and brown, and mushrooms are soft and have given up their liquid.
Serve warm with extra parsley sprinkled as a garnish.