new beginnings

I just have to tell it like it is.  Our neighbors moved on Sunday.  Not just any neighbors.  These are the kind who carpool your kids when another's sick at home, who hug them when they scrape their knee, and who make an extra batch of cookies just for us, just because.  I know of no other family like this one.  None as sweet, as real, as kind, as truthful, as loving, as giving, as yummy.  For the last 2 years, we have been privileged and honored to know this family.

One of my first memories is of standing in their kitchen, watching as Mom (of  5) so calmly dealt with a bumped head, spelling homework, and a crying baby, all the while rolling out handmade noodles for absolutely from scratch chicken noodle soup. I was amazed at the time and you continued to amaze me each and every day. Mom, you have been my confidante, my adviser, my friend.  Like the older sister I've never had, even though you're at least 5+ years younger than me.  I will cherish our time that we had together.  We've learned so much from your family, not only about your faith and customs, but about patience, virtue, truth, strength and even how to organize our daughter's closet to help hurry along the little slow-poke.  And don't even get me started on the recipes. You've moved for the summer and most likely won't be back.  The night before you left, my kids were sobbing themselves to sleep.  Then I started sobbing.  I truly believe I am a better person for having known you all. 


We wish you only the best in your new adventures.  Being here without you, I think, will be an adventure too.

So for you, cooked spinach hater, here's one you'll love.

Spinach Pie
2 lbs. fresh spinach, cooked until just wilted, squeezed dry, and chopped
3-4 oz. goat cheese
1/2 cup (at least) grated parmesan
lots of black pepper
2-3 t dried dill
3 cloves garlic, sauteed until soft in 1-2 T butter
1/4 cup chopped chives, optional
2 eggs
1 T cubed butter to dot the top

Mix together the cheeses, pepper, dill, and garlic (and optional chives).  Taste for seasoning and most likely add more dill.  Stir in the eggs and spinach.  Pour into a well sprayed pie plate, dot with butter, and bake at 350 until well set and golden brown around the edges, about 30 minutes.  Cut into wedges and serve.  Then quickly get ingredients ready to make a second one, since your kids have gobbled up the first.