If you asked me to name my Top 5, I’d have trouble getting past 3 and even then I’m going off of luke warm feelings. Girl crushes on the other hand, I can name off immediately. And I’m feeling giddy because I have a new one.
What is a girl crush you ask? It’s someone that I daydream about being friends with. I envision us getting stuck in an elevator or something and I break the ice by saying something unimaginably witty and it’s the beginning of a beautiful and life long friendship.
At first I desperately seek her approval on most life choices but eventually she comes to deeply cherish my opinion and eventually asks me to make a guest appearance in her next book/album/project or whatever. You’re laughing but there is a small part of me that thinks we could be friends or protege/mentor given the right circumstances, hence the girl crush. So even though I really like…say Hilary Clinton, she would not be a girl crush because I’m pretty sure there is no way in hell I’d bring anything valuable to the table in that relationship.
Now, here is my girl crush list:
- Meryl Streep (SHUT UP! We totally could be friends.)
- Tina Fey
- Amy Pohler
- Sheryl Sandberg
I obviously have more but I’ve tried to narrow it down to 5. Now who has carved a space in my heart to be among these women?
MAKINI HOWELL. My friend Nicola just gave me her vegan cookbook Plum and well, I’m in love. With her, the recipes, and her. She’s adorable, successful, and VEGAN. Plus she’s got photos of her DOG in the book, I can’t even take it.
Ok, moving on from my abnormal fantasies on friendships and back to the food. I was AMPED to try the recipe on the cover of Howell’s book: Pesto Plum Pizza with Balsamic Arugula. I’m not going to post the recipe here (although I will link to it) because I feel that having Makini sue me for copyright infringement could have a negative affect on our future BFF status.
This pizza only confirmed my suspicions that Makini and I are soul mates because it was AMAZING. It was especially satisfying since her easy recipe for ricotta was much tastier than my last attempt at cheese. The only difference I made from Makini’s recipe is that I had some fig balsamic reduction I used and I couldn’t find plums so they are white nectarines.
Since we’re talking about pizza, I’m going to add this gem that I made last week. I guess I’m on a pizza kick but nothing is beating a fresh pizza for me these days.
- Plain tomato pasta sauce
- Sliced white onion
- Crushed pecans
- Chopped parsley
- Heirloom tomatoes
- Artichoke hearts
- Drizzled fig balsamic reduction
I’m getting jealous of my past self just thinking about eating it.