Two weeks ago I flew home to celebrate one of my best friend’s upcoming wedding. Getting ready for the bridal shower and thinking about all the bridesmaids made me realize that we have all known each other since kindergarten. Which is pretty impressive given the time, distance and challenges we have all faced since then. If you ask my friend, the bride, she would lovingly tell you a tale about my kindergarten “bully” self who apparently made her cry and then one day I was nice to her and she got so excited. We have been friends ever since.
We have served at several community service events together, traveled to Japan together freshman year in high school (bonded over missing our mothers), had a crush on the same boy (yikes!), went to countless dances together, “stalked” other boys by walking by their house just hoping that they would come outside (the things we do when we have crushes..), laughed, cried, shared, inspired, motivated, complained, supported each other through college and now we are here. At another momentous life event. I can’t wait to celebrate, laugh and cry with you. You are beautiful inside and out. YOU deserve a lifetime of happiness. I truly meant what I said at your bridal shower, hold each other accountable to your dreams and never stop adding to your LOVE STORY.
XOXO… two weeks and counting!
Endive Cups w/ Goat Cheese, Strawberries and Champagne Dressing
2 heads of endive, washed and dried (roughly 10 usable leaf per head, so 20 total)
5-6 oz of goat cheese
10 strawberries, washed and thinly sliced vertically (remove stem)
5 kumquats, washed and thinly sliced
1/4 cup chopped pecans, raw, toasted or candied all work well
fresh thyme or other herb of your choice to garnish
2 tsp champagne vinegar
1/4 cup orange juice
1 tbs sugar
1. Mix champagne vinegar, orange juice and sugar in a medium bowl. Soak the strawberry and kumquat slices in the dressing for about 10 minutes.
2. Cut each endive leaf from the head without breaking in the middle. Make a clean cut near the base of the head. Make sure all leaves are thoroughly dried.
3. Assemble leaves on a large plate. Crumble and distribute goat cheese evenly by placing the goat cheese in the bottom 2/3 of the leaf.
4. Mix the fruit in the dressing and then spoon the strawberries on top of the goat cheese. Next add 1-2 slices of kumquat. Spoon extra dressing over the leaves and sprinkle with chopped pecans.
5. Garnish with a small piece of thyme or other fresh herb of your choice.