Let’s face it, an aged friendship is a treasure. There’s a level of comfort that’s there, an ease, and if you live like I have in the last fifteen years, a certain amount of give. These are the things that I was thinking about when I prepared dinner for three of my longtime girlfriends, Sarah, Angel and Amy. From middle school sleepovers to that first weekend of college, to husbands, babies and house-buying, these ladies and I have witnessed one another’s lives, the good and the bad, and still love one another. It still blows my mind.
It only seemed fitting that for our Girls’ Night dinner, I’d make some old favorites for my old favorites. The menu wasn’t very creative or unique, but do you really need to impress the women whose sons have free reign to puke all over you? The answer: no. I pulled out some old standbys, items that work well together (like these friendships), items that have been forgiving in the past, as I learned to work with them (like these friends), items that were relatively cheap and easy (like… never mind.)
The menu consisted of Crab cakes, mashed potatoes, and a simple salad. The ladies brought wine and Amy hooked us up with a lovely cupcake creation.
The crab cakes were made with this recipe as a guideline. I threw in some red peppers and left out some of the fancy stuff. And I used store-bought breadcrumbs that have been living in my pantry for far too long.
The mashed potatoes were simply redskins kissed with roasted garlic, a technique taught to Sarah and I by a house guest a million and a half years ago. Prior to that, the only mashed potatoes we knew how to make were from a box.
Amy’s cupcakes were just what we needed to finish up the simple meal. We devoured them and moved forward on our agenda: to catch up, laugh a lot and drink just a little more wine.