This past Saturday, Matt and I hosted our second annual friendsgiving. We tried to source as much of our food/drinks from local sources as we possibly could, so our veggies, turkey, wine, beer, meats, cheeses, and candies were all from neighboring farms.
My two sous chefs were, as usual, more than eager to help with prepping the dressing and the sweet potatoes!
The kids table was not set with plates, rather we made them each a little coloring packet and crayon bundle. The craft paper was also up for coloring!
We picked up a HUGE turkey from a farm near the gym we go to. Matt brined and roasted it and it was AMAZING.