I just got a text from my best friend who is currently living in Dublin in order to become my future personal doctor. Hi Sab! She sent me a pic of her big pot of Detox Vegetable Soup that she made to munch on through the week. I am SO proud that she’s expanded her culinary skills beyond quesadillas, but hearing from her also makes me miss her insanely.
At the same time I was completely lucky to have spent the last 2 weeks with her. Whenever Sab is home she becomes our unofficial roommate who we never want to leave. It doesn’t hurt that she always comes toting a puppy (so many puppy cuddles!) and is actually the most generous person I know (think carrot cake, chocolates, tea…).
Sab and I met in high school though we barely spoke for the first year. She thought I was annoyingly exclusive and I thought she was too smart for her own good. We were spot on with our first impressions (we’ve since grown out of both of these qualities) but eventually found ourselves on a 5 hour train ride to Montreal to attend model UN (super cool) where we discovered we actually had a lot more in common than we initially thought. Namely, our attendance at model UN being entirely for the boys and our desire to ignore the threats of our teachers to sneak out of our hotel to enjoy a (underage) night on the town.
Fast forward several years and we found ourselves back in Montreal living together in the notorious 456 Pins at McGill. We had our ups and downs as roommates but through it all we remained the best of friends. She knows me better than I know myself and its kind of scary how I can predict what she will say or do. She knew never to touch my food and I actually came to love when the apartment shook from her subwoofer.
There are moments when I wish I could go back in time and relive the amazing memories with her. I wish for one more J.Biebs pre-drink in her ginormous bedroom, Real World viewing session or next morning (more like 4:00 PM) pancakes. But there’s also something really special about how 10 years later we are still friends and are making new memories.
It was so nice to have her hanging out with us at mine and C’s apartment rather than our old and somewhat dilapidated place from McGill. I loved being able to feed her recipes like these Baked Sriracha Lime Chicken Wings instead of Annie’s Mac with Sriracha and spend the night watching episodes of Human Planet instead of getting wasted while dancing to Justin Bieber.
I miss her always, but I am so incredibly proud of her for becoming the doctor she’s meant to become in spite of the obstacles life has presented her. I’ll take a night of eating wings whenever I can get one! See you in March Sabricii
Serves: 1 dozen wings
- 1 lb chicken wings (12-13 wings)
- 1 T olive oil
- 1 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup lite coconut milk
- zest from 2 limes
- juice from 1 lime
- 1 T honey
- 2 T Sriracha sauce
- 1 1/2 T tapioca flour (cornstarch works too)
- Preheat oven to 400 degrees F.
- In a large bowl combine wings, olive oil, garlic powder, salt and pepper.
- Line a baking sheet with parchment and place wings on sheet.
- Bake for 30 minutes.
- Meanwhile, combine coconut milk, lime zest and juice, honey and Sriracha in a small pot over medium heat until it begins to simmer.
- Slowly add tapioca flour while whisking mixture. Do not add too quickly or mixture with develop clumps.
- Lower heat to med-low and continue whisking until mixture has thickened and creates a thick glaze (about 2 minutes).
- Remove wings from oven and coat with glaze.
- Increase oven temperature to broil and place wings back into the oven on the top rack for 2-3 minutes or until level of crispiness has been reached.
- Watch carefully as oven temperatures vary and you don't want to burn your wings.