My teacher hippie friend Heather and I – who has the most voluminous messy blonde hair you’ll ever hate not having – met at a summer camp in Northern California in 2006 when she took the job as a stand-in lifeguard and I was a 9- and 10-year-old girls counselor. It was her first day and I hated seeing her so alone not knowing anyone, so I walked over and introduced myself. After a spattering of exchanges we quickly bonded over a love for exercise, big hair and blueberries and oatmeal for breakfast. The rest is history. Though we only spent two full months together that summer, we were like sisters by the time I flew back to Kansas in August. And it was one of the most bittersweet days of my young adult life. Another new best friend story I’ve been loving to tell lately is one that happened just recently. John and I were still in the market for a new rental about a month ago. We’d called on a place and made a 3:30 appointment and got there right on the dot. We walked up and were greeted by the realtor…and another couple who’d also been promised a 3:30 showing. You’d think the whole situation would’ve been painfully awkward but one joke from John suggesting the place was big enough to “go splitsies on,” and we were laughing it up like longtime friends. As I tell it now, we totally “hit it off” and have been hanging out ever since. They may not be our “best friends” yet, but I’m working on it. I can only make so much bonding magic happen in a matter of 4 weeks. Our new friends moved here from Ohio and ended up buying a big house right down the street from our new duplex. Upon their arrival they literally had no dishes, furniture or food, so John had the brilliant idea to take them dinner. Why didn’t I, in all of my hostess-y food blogging glory think of that? I decided to attempt enchiladas*: Simple, transportable, affordable, and great for pleasing a large crowd. To keep the filling vegetarian, I went with black beans, sour cream, green chilis, and Manchego cheese. And to avoid gluten, I opted for corn tortillas – a first for me, so this was a bit of an experiment. *Note: learn more about the origins of enchiladas here. Though they turned out a little bit soggy because I didn’t drench them in hot oil before rolling up – a process I’d read about that sounded complicated and excessive to me – they were super flavorful and filling. This can avoided by simply opting for flour tortillas (see my notes below). I served ours with grilled fajita peppers and onions and a touch more sour cream, and they were simply delicious. John even got seconds, and that’s saying a lot since he’s usually a one serving and out kind of guy. On paper plates in a near-empty living room with wine in Dixie cups, we dined. And we dined well. Chips, salsa, wine and these savory beauties. I hope our friends felt welcomed; we sure hope they do now that they are thousands of miles from “home.” Considering their first-time success, I recommend making these enchiladas and sharing with friends – new and old – I have a feeling they’ll kind of love you for it. Promise.
