What a day to catch up with Condy! Despite our different political views, joining together to watch Hillary become the first woman secure to a major party’s presidential nomination in the US was so exciting for feminist, political scientists like us.
As you know, Condoleezza and I first connected in university and have stayed in close contact ever since. Yes, GBJ is the worst but that shouldn’t take away from the brilliant mind and kind heart that Condy possesses.
I haven’t shared much about my past in politics but amongst my stints in rehab, the arrests and my fluctuating periods of fame, I became a fierce political animal and have been involved in all major political decisions in the US, the EU, Canada and the Cook Islands in the past three decades, in an advisory or dictatorial capacity.
But a great political mind like mine can’t do it alone and that is where Condy and I work so well together, discussing the issues and generally being dominant bosses.
I hadn’t seen Condy since the email scandal broke – full disclosure, I told Hizza to use her personal email AND dob in Condy and Colly – and was a bit nervous about how my betrayal would be received.
I was also very nervous as I hadn’t brushed up on my Russian and that is the only language we communicate in. Again, like bosses.
Thankfully I had nothing to worry about with Condy giving me the warmest of embraces when she arrived, so excited to watch the results roll in / discuss War and Peace, again / devour a bowl of our college era favourite, Condoleezza Rice & Beans.
Being a poor student, you have to get creative with your meals if you want to eat well. I had just come off a stint coaching the Jamaican bobsled team to victory – yes, I inspired Cool Runnings – when I connected with Condy, so I was very into creole flavours.
The rice and beans are brought together with the silkiness of the coconut milk and the sharp kick of spices. Condoleecious!
Condoleezza Rice & Beans
Serves: 2 pals, or 4-6 as a side.
400ml coconut milk
1 jalapeno, finely sliced
3 spring onions, sliced
2 tsp salt
1 tbsp creole spice (who doesn’t trust Emeril?)
4 garlic cloves, crushed
3 sprigs thyme, leaves removed
1½ cups brown rice, rinsed, drained
400g kidney beans, rinsed, drained
lime, quartered to garnish and taste
Place coconut milk in a large saucepan with a cup of water, the chilli, spring onions and salt, and bring to the boil.
Add the creole spice, garlic, thyme leaves, rice and kidney beans, cover, reduce heat to low and simmer for 20 minutes or until the rice is tender.
Remove from the heat, season with a whack of pepper and squeeze of lime and devour.
Or serve it with … well that is another catch-up for another time.