The best accompaniment for a new recipe is an old friend

Ricotta & Parmesan Stuffed Sweet Peppers

Ricotta & Parmesan Stuffed Sweet Peppers

Having grown up in a small town, it’s often hard for me to recall how long I’ve known someone or when I first met them. I’ve known my best friend, Nikki Sea, since before I can remember and most of my graduating class in high school I knew in preschool.

One of the people I have no recollection of being introduced to is my friend Florence. I actually remember her from my kindergarten class, though it’s very possible we met before that. While she and I were never really close, we shared enough mutual good friends to stay aware of each other throughout the years, though we could have very easily never spoken again after high school.

But strangely, as social media fate would have it, I can thank Myspace for reconnecting us about 6 or 7 years ago. I can also thank our shared love for drinking wine, eating good food and gossiping about our former schoolmates for cementing our growing friendship.

While she is currently living in Alaska, every summer Florence spends a few weeks in Portland, taking classes and tests for her studies. And every visit she sends me a text, sometimes after a full 12 months with no contact, saying she is in town. And just like that, it’s on — we do what we do best: we drink a bottle of bubbles and stuff ourselves silly while rehashing the past and catching up on the present.

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