It snowed. Squee!
Blame my students, who came to school restless as all get-out, with visions of snowmen dancing in their heads. Poor kids, you’ve got to understand—those of you who live in a northerly direction and are laughing at my picture, saying “You call that snow?”—we don’t see much winter around these parts. So, I really can’t blame them for being so hysterical today, even though I was a total meanie and made them discuss To Kill a Mockingbird anyway. Snow or no snow, we’re still having a test next week, punks!
[I call them “punks.” They feign offense. It’s funny.]
Of course, once we dismissed school early and released the squirrely kiddos to their parents, I got kinda excited about the snow myself. Quick trip to the grocery store, rescue of the last of the garden lettuce, generous scatter of birdseed, haul of wood pile hearth-side, & sweater on the very cute dog.
Now Rebecca is here now for a snow slumber-party; yes that Rebecca, my freshman college roommate whose late mother was the motivation behind my recent haircut. There are few more valuable things in the world, I think, than the presence of a friend who knows pretty much everything about you and loves you for all of it, not in spite of it.
Rebecca has been my confidant and cheerleader through bad relationship choices, the inception of my writing career, the days I first fell in love with Jill, and other milestones I’m less than proud of. We have shared Pop Tarts in early-morning freshman Psychology class, an unfortunate amount of cheap vodka (with cinnamon Altoid chasers) one night in San Antonio, the burden of grief, and ridiculous amounts of candy. I can be more all-out goofy with her than I can with almost anyone else; I have never known her to judge. She is hella-talented, fiercely loyal, and deeply invested in compassion.
Oh and the girl can eat. I’m talking put-away-serious-quantities-of-food-eat. I love that quality in a woman.
This is all very nice, Nishta, you say, and I’m happy to hear you’re having such a lovely evening, but where is mah RECIPE, Blue Jean Gourmet?
Don’t fret. It’s here, I promise. Well, not here, exactly, but close by. The nice folks at The Superior Nut Store asked me to share a favorite nutty recipe to feature on their blog. The Pecan Tassies I chose originally hail from my family’s annual holiday cookie plate, and proved their magic once again as they disappeared within minutes when I took a batch to work.
Last but not least, we have a little news! Eating Our Words, the food blog of the Houston Press, gave last week’s Mexican Rice & “Grad School” Black Beans post a very kind shout-out. Thanks so much to them, and to you, for your readership.
Stay warm, punks!