There’s a stereotype that goes around that claim it gets harder to meet people and make friends as you get older. Granted I am not in a position where I am truly isolated,(and people tell me you’re still young, you’ve got no excuses) but I am learning it takes a willingness and some effort with patience to meet new people to make new friends.
I finally had an opportunity to meet K and S whom I met last summer at the Beacon Farmer’s Market while being a fabulous Sorbet sales assistant for New Confectioners Vegan Sorbet stand.
Just like how I got to meet J at the New Confectioners stand, K and S were hungry wanderers curious about the gourmet sorbet that J was offering during the hot summer sun.
K and S and I all realized that we were New York residents so we said “lets be friends!” and managed to exchange email addresses. With a rate of an email exchange once a month and not quite having schedules align with the stars, we finally picked a date that we were all available to get together to cook dinner since we were all enthusiastic fans of cooking and eating.
As we were in the emailing phase trying to figure out the menu, got suggested it might be fun to be able to do a southeast asian dish after learning about my Singapore trip. So with that inspiration I dug up a Malaysian/ Singaporean recipe called ‘laksa’ which is a curry noodle dish with either shrimp or fish. I got to flex my brain muscles and translate this noodle dish into a veganized version to accommodate stomach preferences.
(email excerpt)“That sounds fabulous!
I like exploring different kitchens!
This is the approximate shopping list if its for 3 stomachs.
- rice vermicelli noodles - about two packs? for three people? (i'm not familiar with how big the packages are)
- curry paste - could be Thai red curry paste in a jar or tin.
- coconut milk - 1 can
- lemongrass - 2 stalks
- kaffir lime leaf OR glangal- if available as an aromatic- (kaffir gets used like bay leaf so only 2-3pcs needed)
- tofu - medium to firm - 1package
- baby corn OR bamboo shoot - 1 can, OR fresh carrot / bell pepper could work.
- bean sprout - 1/2lb -1lb - this gets served as part of the vermicelli noodle-ness so a balance of the noodles with the bean sprouts
- cilantro - 1 bunch.”
K and S were fabulous hosts offering to gather the ingredients taking advantage of exotic groceries available in Queens. I showed up on a cold snowy evening and we were able to get to know each other better and party in the kitchen!
Dinner turned into a 3 course meal where S brought in her french onion soup for a starter and decadent chocolate mousse, I couldn’t even tell that I was made from tofu! And then the laksa turned out successful for a first attempt of red curry rice vermicelli noodles with a rainbow of vegetables!
It was a 6 month process from when we all first met, until we got to meet up for dinner, but we didn’t give up on trying to stay in touch and we finally got to hang out and dance around in their living room in between fabulously tasty meal courses. And now I have new friends! yay!