This weekend, my friend Emily and her adorable son came over for brunch. Emily and I met almost four years ago in Sierra Leone while she was there on a six-month internship with the organization for which we both now work, and I was there for a field visit.
Even though a number of years have passed since my trip to Salone, I still remember it vividly: the ferry trip from Lunghi Airport to Freetown proper in the dead of night, the bright green mountains that serve as Freetown’s backdrop, car rides along the Atlantic coastline, and discussions about African politics over plates of goat, rice with spicy cassava leaves, and palm nut soup.
On the menu today was a simpler meal of scrambled eggs with tomatoes, scallions, and cheddar cheese, seven-grain toast, and Blueberry Tartlettes that I recently came across on “ A Couple Cooks .” The only change I made to the ingredients was adding one tablespoon of dark brown sugar to the date and almond crust. I formed the crust in a greased muffin pan as directed, but I didn’t trust myself to successfully remove them so I transferred the crust to foil baking cups before freezing. Mine didn’t look as pretty as the tartlettes from “A Couple Cooks,” but I thought they tasted really good and make for a great healthy snack or dessert.
It was so much fun having a kiddo running around the apartment and to catch up with Em. I hope you’re having a great Labor Day weekend filled with good food and good friends.