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Friday, May 29, 2015

Chew on This | Seared Stuffed Dates

My Sprite, she has just completed her career in elementary school. She is now officially a middle schooler. To commemorate, celebrate, and honor the maturing masses, the kids had final choir, band/orchestra concerts, a class picnic, and The Clap Out.

The Clap Out is a school tradition when all students line the hallways and clap, cheer, and congratulate the departing fifth grade class as the walk through the halls. It is as precious and bittersweet as it sounds. 

There have been many 'lasts' this year for my Sprite. The last elementary school classroom parties. The last elementary school Father-Daughter Dance. The last time, for a long time, she'll be one of the big kids on the bus, sitting in the way back acting all cool and...big. The last day of elementary school. 

It dents your heart a bit. More than a bit. 

Lots of firsts and new beginnings are on the horizon. They will be wonderful. And different. And amazing. And ouchy. 

To lovely, sweet endings.
To exciting and happy beginnings.

'Closing time, every new beginning comes from some other beginnings end...'


Here's the recipe:

A perfect beginning to a meal, or a sumptuous snack to end the day - these Seared Stuffed Dates hit all the flavor notes you love - caramel-y, salty, sweet, unctuous. 

Seared Stuffed Dates
(recipe adapted via food52 - renee erickson)

14-20 medjool dates, pitted
4 ounces goat cheese
2 T extra virgin olive oil
flaky sea salt

Stuff each of your pitted dates with your goat cheese. Next, in a medium sized cast iron skillet (or saut√© pan), heat your olive oil over medium heat. Add the stuffed dates to your pan and cook, turning the dates to sear all sides. Once the dates are warmed through, remove from the heat, plate and sprinkle them with flaky sea salt. Enjoy!

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