Over the weekend, one of my oldest friends got married. You know her from her jalapeño cheddar bread–a good thing to be known for. She was beautiful, the setting was incredible, and as the sun set on the longest day of the year and the florescent fuchsia light melted over the converging lines of the vineyard’s vines, the twenty other friends I’d known since childhood or preteen-hood were beautiful too. Awww.
One of the ways we’ve all stayed friends for so long is through potlucks and dinner parties. After a night of eating and drinking, it’s never long before someone emails to begin planning the next event. Geographically, we’re only scattered across a city, not the country, so gathering is easier. But you can’t underestimate how much a love for food–particularly rich vegetarian food like cheesy jalapeño bread and avocado aioli–can keep a group together.
Not all the events are the result of long email chains. I brought this carrot and avocado dip to Essie’s impromptu barbecue the other day (the final version included cut-up beets, too, but those stain your thumbs red, and this recipe is all about easy-to-eat finger food). Essie is one of the few high school friends who’s made it to Brooklyn, and I can walk to her apartment, which has a terrace, in 10 minutes. She has a grill, and I have a way with carrots, avocados, and herbs–and a couple Sundays ago this added up to yet another beautiful day spent over food with people I’ve been eating with since I wore pastel bell bottoms in 7th grade. Yes.