"good friends are like stars. you don't always see them but you know they are always there."
Ha, that is a ridiculously corny quote and I love it!
My best friend and I have not lived in the same town since we were 18 years old and about to graduate high school. That was almost 10 years ago. I packed up my things and went to the University of Illinois while she shipped out to Boston and attended Northeastern University. The distance never really made a difference. Talking and texting everyday was a regular occurrence. My freshman year spring break trip was to Boston to visit. The closest we have come to living near each other was when I moved to New York City in 2011. I would often take the Fung Wah bus from Chinatown up to Boston, fearing my life with every turn. I swear, this was the death bus. All you would ever hear about was another crash that had taken place, injuring many, killing a few. Factor in reckless driving, sweaty smelly passengers and crying babies, and it was like a dream come true (not). But the ticket was only $10, so I took my chances.
Having known her for 21 years, it is far to say that we can go months without seeing each other and pick up like no time has ever passed. If I need a good swift kick in the butt or someone to go to for advice, I know that she will always be there.
Here's the thing about Megan and I. We're really old. No really, our idea of a good Friday night is staying at home watching YouTube videos of The Voice or some terrible reality show, making delicious food and drinking bottles and bottles of wine. Oh, at this all happens on the earlier side so we can be in bed by 9:00pm. One of Megan's staple food items is this bruschetta. I distinctly remember visiting her in Boston and making this together. So last night, as I was missing my best friend and listening to my stomach angrily growl, I knew I needed some comfort food. Say hello to bruschetta and an entire brick of merlot cheese. It was and is and always will be phenomenal. [insert hallelujah hands]
6 plum tomatoes, diced
2 cloves garlic, minced
fresh basil, chopped
1/2 to 1 whole shallot, chopped
garlic powder, to taste
celery seed, to taste
lemon pepper spice, to taste
oregano, to taste
1/4 cup extra virgin olive oil
- Combine all ingredients, microwave for 3 minutes to soften tomatoes and blend flavors.
- Serve on top of toasted baguette (lightly coat 1/2 inch cuts of bread with extra virgin olive oil, toast in oven at 350 degrees for about 10 min).