“In Belinda's dark Craftsman, we drank Riley's cocktails, then ate Belinda's impeccable entrées: roast vegetable lasagna, chicken piccata, shrimp and grits, roast pork with prunes.
"This pork is amazing," said Jennie, present for the first time in weeks. "But I move that from now on, we don't have red meat or pork---not because I'm vegetarian but because those farming practices are so bad for the environment."
In fact, I didn't cook pork or red meat at home (except for brisket at Passover) for precisely Jennie's reason. As a restaurant critic, I ate---or at least tasted---everything. And as a guest, I'd taken the no-asshole pledge and ate whatever my hosts put on the table, though I drew the line at eel. (Some things are too ugly to eat.)
Murmured protests came from the meat-and-potato contingent (Charlotte, Belinda, Sam, and Adrian), but even they agreed that we could stick with chicken and fish.
"And only fish on the safe lists---low-mercury, sustainably farmed," said Jennie.
Adrian said, "Best quit while you're ahead, Jen.”