A letter to a friend


Dear Kate,

How did you get to be so lovely? Who taught you that tiny carrots and radishes and turnips would be so delicious if eaten raw, drizzled with olive oil, and sprinkled with salt and a bit of salsa verde?

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Where did you learn to perfectly fry the catfish that was caught by your family in the bayous of Louisiana?

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How did you know that french fries and sweet potato fries and onion rings would go perfectly with the catfish and a mix of mayo, ketchup, and hot sauce?

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What inspired you to hand-whip heavy cream to serve with fresh-from-the-farmers-market strawberries?

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You are my favorite.


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