When your best friend is 17 you laugh a lot. Every conversation ends in tears of laughter over nothing and everything. You lay in bed together watching “Hoarders” and make spontaneous late night donut runs for maple bars and apple fritters.
When your best friend is 17, you listen to Rhianna, watch Glee, and share jeans… You go vintage shopping in the rain, always end up at Starbucks, and never say no to the request for drive thru french fries.
When your best friend is 17 you get to nervously go to the DMV, attend multiple college tours, and anxiously wait for SAT scores to arrive. As each day passes you sadly realize that your best friend is 17 and that your extra-buttered-popcorn-M&M-Twilight-marathon-days are numbered. The clock is ticking and your time is like sand falling through the hourglass faster than you anticipated. So you say, “yes” to everything. You watch Juno… again, sing Taylor Swift songs… ever ever eveeeeer, eat burritos bigger than your head, and snapchat.
You know that when your best friend turns 18 it’s time for her to go on an adventure of her own and as much as you want to go with her, you know you can’t. Very soon you won’t see her twirling around your kitchen asking, “What’s for dinner?” You won’t find her socks in your bed or your favorite pair of jeans in hers. You’ll miss her messy room and her calling you “Louise” instead of mom.
You hope that every giggle, french fry, and trip to Roscoe’s Chicken& Waffles you shared will be remembered and missed. You hope she remembers she loves Jesus, her family, and that roasted Brussels sprouts are still her favorite thing, and nobody makes them like Louise.
|Roasted brussells sprouts with butternut squash, potatoes, and cauliflower||
- 1 pound Brussels sprouts, root end trimmed and cut in half
- 1 cup cauliflower florets, cut to the size of the sprouts
- 4 cups butternut squash cut into large dice, a little bit smaller than the sprouts, about 1 small whole squash.
- 1 pound of pee wee baby potatoes or small Dutch baby gold or red potatoes (Cut potatoes in half or into fourths if too large.)
- 3 Tablespoons olive oil
- 2 teaspoon Herbs de Provence
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon juiced
- Preheat oven to 425 degrees
- Line a baking sheet pan with foil or parchment and lay out the potatoes and cut vegetables. Toss with olive oil, herbs, and salt & pepper and roast in the preheated oven for 20 – 25 minutes or until the potatoes are cooked through and fork tender.
- Remove from oven and toss with a squeeze of fresh lemon juice.