There is nothing like old friends.
And I mean old friends.
Friends you have known for a decade or more.
There’s something special about them.
They know you.
They’ve seen you fail.
They’ve seen you succeed.
They’ve seen you cry.
They’ve seen you made-up.
They’ve seen you green and sick to your stomach.
They’ve seen you take a chance.
They’ve seen you make a ginormous mistake they couldn’t stop you from making.
They’ve seen… YOU.
There’s something amazing about that.
And I love my newer friends, but sometimes, seeing an old friend is great medicine. And I’m lucky–I’ve stayed in touch with a lot of my friends from childhood through today.
And over the past few days I’ve been lucky enough to see two friends I hadn’t seen in a long while. What a difference it makes.
The sorority sister.
I got to see one of my favorite college sorority sisters. We hadn’t seen each other since we were both living in NYC and I was dating Mr. No Good for me. (See The Fairy Tale Date That Was) She is married to the most fantastic man and has just graduated from law school at the top of her class! It’s amazing how many crazy things we have both been through in our short lives, but it was wonderful to catch up. Have you ever noticed when you see an old friend how you can just talk like nothing ever happened? And how you can instantly cheer up and feel good? It was just like that. And the end result is how wonderfully lucky we both have been–and how our lives may have been a bit crazy in the past decade (can you believe it’s almost been a *decade* since I was a Freshman in college? Now that’s crazy), but we’ve always emerged swimmingly and cheerfully. And that’s pretty special. I just wish I got to see more of her–she is so fantastic! But, even a brief encounter, reminded me that we live in a digital age–being far away from friends is no excuse not to keep in touch! Here’s to being a better email buddy. 🙂
|Kale Macaroni and Cheese|
Kale Macaroni and Cheese Recipe
Serves one-two, depending on portion size.
- 1 cup orecchiette (I used Trader Joe’s)
- 1 cup skim milk
- 2 cups torn kale (I used the pre-washed and pre-torn Trader Joe’s organic Italian)
- 1 cup shredded mixed Italian Blend Cheese (Again, I used Trader Joe–his Quattro Formmaggio blend is fantastic–mixing equal parts Fontina, Asiago, Parmesan, and Provolone.)
- 2 tbsp butter
- Olive oil (eyeball this one) for sauteing kale
- 1 clove crushed garlic
- 1/8 cup flour
- salt and pepper, to taste
- Bring water to boil and cook pasta.
- In a separate sauce-pan, while the pasta is cooking heat olive oil. Add garlic and kale. Saute over medium heat until kale is slightly wilted and cooked.
- Remove kale to a separate bowl.
- Melt butter in the pan. Slowly add flour, followed by the milk. Very slowly add both–like you add flour to chocolate chip cookie dough. Reduce heat to low and whisk flour/butter/milk mixture thoroughly. Once all clumps are gone, add the cheese. Again, whisk thoroughly, eliminating bumps. Add freshly ground salt and pepper, to taste.
- By this time, your pasta should be done. Drain and mix with the kale. Add pasta and kale to the cheese sauce. Stir thoroughly until all pasta and kale is evenly coated with sauce.
- Divide into bowls, serve, and enjoy.