It’s been baby shower central for me lately and I have to say I love it. I had such a great time hosting Amy’s virtual shower Tuesday. But not all the baby showerness has been virtual for me. Last weekend, I had the joy and privilege of serving as one of the hostesses of my dear friend Julie’s shower. I cooked some of the food and had a great time being able to share my passion with some of my favorite people.
Julie and I met at the beginning of our freshmen year of college at American University. It didn’t take long for us to bond and become incredibly close. We are so lucky to have met such an AMAZING group of young women in college. We call ourselves The Divas. Appropriate, no?
We’ve been through thick and thin together. Julie and I have shared our highest highs and our lowest lows together. When she got engaged, she called me and we shared what we now refer to as “the supersonic scream heard round the world” through the phone. When things got rough, we cried together. When my sister passed away, Julie and my amazing friends sent the most stunning bouquet of flowers. And let me tell you, readers, the supersonic scream mixed with tears of joy when Jules called to tell me she had finally gotten the present she really wanted, just in time for her birthday.
All these lovely ladies are American University alumni. (Once an eagle, always an eagle!) Anna, sitting front left, is carrying a little one, as well. She’s due next week!
Jules, you and your husband (who has put up with a lot of crap from the Divas over the years) are going to be the most amazing parents. Your sweet baby boy is going to have a wonderful life filled with love, laughter, and fun.
Fried Herbed Almonds
seen on Cook Like a Champion
originally from Martha Stewart
2 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme
Coarse salt and freshly ground pepper
1. Heat oil in a large skillet over medium heat. Add almonds and cook,
stirring occasionally, until fragrant and light golden, 10-12 minutes.
Stir in thyme and remove from heat.
2. Add salt and pepper to taste, then
pour onto a rimmed baking sheet to cool completely. Once cool, store in
an airtight container for up to two weeks.
one year ago: slow cooker cranberry-orange pork roast
two years ago: pumpkin cookies two ways
three years ago: lemon-glazed spiced persimmon cake