The night before Joni left for Australia, the three of us got together to bid her farewell over a recipe for pumpkin pie. Others might have taken her out for dinner, or to see the lights of Vancouver one last time, but we bought a roasting pumpkin and told her to roll up her sleeves. In the four years we’ve known each other, the making and sharing of food has featured prominently in our friendship; we’ve always been most comfortable in the kitchen.
It was nearly a disaster. FYI: Pumpkins take hours to roast. And you can’t substitute salted butter for lard in the crust. Nor would I advise “just eye-balling it” when it comes to pastry of any kind. We ended up with something I called a “Rustic Pumpkin Pudding,” a not-so-terrible crustless pumpkin chiffon pie at 1 am in the morning.
Now that we’ve graduated from university – where we met – and moved into our “big girl lives” with unrestrained enthusiasm, we’re coming together to create something new: a blog that catalogues our adventures with food and the real world from all corners of the world. In it, we hope to share a few things we learn with you.
Like, it’s better when you get messy. And, if you flub, get creative and pass it off as genius. And, you’ll never regret trying something new. Life and food have those things in common.