Some people welcome friends into their arms with heartfelt hugs. I am not one of them. I will reciprocate hugs, preferably side ones, but I might be the world's most awkward hugger. It just doesn't say love to me.
Instead, when a friend is stressed, I want to love on her (or him) by preparing edible comfort. When big deal things happen in others' lives, I find myself crafting something tasty. That's how I roll.
And that is how I found myself toting frittata ingredients to an old white house in small town, Alabama.
Because, of course, when a bride requests you make a frittata on her wedding morning, you prechop onions, pepper and Conecuh sausage, you preshred you some Monterey jack cheese, and you throw your dishes and your eggs and your olive oil in a bag and take them with you.
And as you relish those moments leading up to the BIG moment, that only-happens-once time that is so precious when spent with close friends, you get those close ones well-nourished in a way that says "this is my hug." And also you put flowers in your hair.
You get bonus point if clearing-rain morning light streams into your kitchen for photo opps, even if the lighting in your steaming skillet shot isn't the greatest.
