“True friendship multiplies the good in life and divides its evils. Strive to have friends, for life without friends is like life on a desert island..to find one real friend in a lifetime is good fortune; to keep him is a blessing.” Baltasar Gracian
When I was a little girl and young adult I was very shy. So shy that I would hide behind my mother or under the bed when strangers stopped by. Though shy for some reason I’ve never had a problem making friends. Since I was a little girl I’ve believed that people should be judged as individuals and not on their popularity, color or background, nor lack of or abundance of wealth . I never cared if a kid in school was a “nerd” or “popular” I talked to and was friends with everyone. My logic has always been treat others as you would want others to treat you, give everyone a chance. The important thing to me was and is that the person be like minded and have a positive aura.
In my life time I have been blessed to have had less than a handful of good and true friends. You know friends that stick with you no matter what, ones that understand if you haven’t been in contact for a while and will pick up right were you left off. All of us will have people we consider friends that come and go. But to find a true friend one of a lifetime is truly a blessing. I can proudly say that I have 2 of those in my life right now. My husband is one of them, cheesy it may sound but wholeheartedly it is the truth. In times as hard as this and everything that has been going on, I know I can count on him to keep me from failing or pick me up when I most need it.
Often times I read fellow bloggers words of praise for all the new friends they’ve made through blogging. Though the idea of one person being in one continent and the other in a far off one is no longer a rare thing, it is still a pretty neat thing to experience and see that friendship form. I’ve gotten to know so many talented and amazing people because of this little food blog of mine. But I’ve been lucky to form a few good friendships because of blogging. One of those friendships has been with Maya, from Foodiva’s Kitchen. Maya has been a wonderful friend, reaching out to me in one of my most fragile times. She is someone I now can proudly call a friend. She is someone that always makes me laugh, doesn’t take her self too seriously, is intelligent and super talented. Definitely someone you want to surround yourself with. She is kind and giving, she gives from the heart.
“Friendship without self interest is one of the rare and beautiful things in life.”– James Francis Byrnes
Maya hasn’t only given me the gift of friendship but has also sent me a couple of gifts. Friday I received a package from Maya, Pandan leaves! You may remember that scrumptious guest post she did for me, “Pandan-Wrapped Chicken”. I mentioned that I was going to hunt for Pandan leaves to try out her recipe but instead Maya sent me fresh Pandan leaves all the way from Brunei. She is just too kind and sweet. Don’t get me wrong it is not the material gifts that she has given me that have made me consider her a friend or to write this. For me the best gifts are not material but words, support, kindness and friendship. Maya from the bottom of my heart thank you so much for everything you’ve done for me, for being a great friend. Hugs and tickles! Lol!
So far I’ve made a couple of things with the Pandan leaves and let me tell you it is simply an ingredient you must try. The scent is hard to describe but one you’ll want to keep smelling. The taste is subtle but one of a kind. Since Maya is the expert I suggest you read her post all about Pandan leaves. This Pandan Coconut Rice was a hit and something to keep in the rotation. I served it alongside broiled salmon that was marinated in a honey soy and pandan marinade. Okay enough
talking writing let’s get to the recipe.
- 2 cup long grain rice
- ¾ cup coconut milk
- 11/4 cup water
- 1.5 pandan leaves, tied
- pinch salt
- Place all of the ingredients in a large saucepan/pot, give it a stir. Leave uncovered under medium high heat. Once it starts to bubble turn heat to low, cover and simmer until all liquid has been absorbed and rice is soft and cooked through. If need be add a tablespoon at a time of liquid until cooked through.
- Once cooked remove lid and gently fluff, then set aside for 5-10 minutes before serving.
Officially autumn begins in a few days and look what I’ve been cooking. Don’t worry I’ve already restocked my pumpkin squash loot. Many recipes coming soon.
Who is your most cherished friend? I hope you share with us in the comments below.
Other Pandan recipes:
Pandan and Honey Melon Ice Cream, by Foodiva’s Kitchen
– Many Pandan recipes by Adora’s Box
– More Panan Recipes, by Rasa Malaysia
– Coconut, Black-Eyed Pea, Pepper & Pandan Rice: a Spicy M’Baazi Mash Up by Tasty Trix
“Friendship is the hardest thing in the world to explain. It’s not something you learn in school. But if you haven’t learned the meaning of friendship, you really haven’t learned anything.” Muhammad Ali
Don’t forget to check out The Ardent Epicures Coobook giveaway, Moonfish in Chili Lemon Sauce and a Giveaway