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This past weekend three of my close friends from college came for a much enjoyed visit. Our get-togethers are always fun because they are full of good food and conversation. We have known each other for about 6 years; it is amazing to see how much we have changed. Before, we were college freshman eager to explore the world and learn new things. Today we are nurses, social workers, social activists, and independent people in our own right.

Scary avocado eyes…

Not only do we share the bond of friendship, we share the bond of service. Each of us sees the importance of making a positive change in the world. Beth is an active member of KFTC and works hard to fight moutain top removal. Osee is a case worker for those in a difficult place in their life. Liz is about to finish her masters in social work and loves working with juveniles at risk. I work as an emergency room nurse who believes it is important to make a positive impact in each individual life. Having friend who understand your motivation is comforting. When you struggle to maintain self, friends who know your foundation and background can help you stay grounded.

Greek seems to have been the theme of this visit. Which is odd since Berea College does not have any Greek life. (Berea did have a great environment of embracing other cultures. 12% of upperclassmen studied abroad in 2009-10 in more than 29 countries.) We had lunch at Babylon Cafe in downtown Richmond, got pedicures, watched a scary movie, and then fixed supper. Osee introduced us to one of her family recipes, Grecian Chicken. We served the chicken with mashed potatoes and a nice salad. Nothing is more fun than cooking with friends.

Grecian Chicken

  • 6 boneless, skinless chicken breasts
  • 1 package of chopped spinach, thawed
  • 1/3- 1/2 cup mayo
  • 1 package of feta cheese crumbles
  • 1 tsp garlic
  • 6 slices of bacon

Preheat oven to 400 degrees. Combine the spinach, mayo, feta, and garlic together. Using a sharp knife, filet the chicken breast gently to create a pocket deep enough to stuff 1/4 to 1/3 cup of the filling.

Stuff the filling into the pocket. Then wrap each breast with a slice of bacon.

Salt and pepper the breasts then place into a greased glass 9×13 inch pan. Bake for 30 minutes or until the juice runs clear when cut.

The Plate…

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