Did I ever tell you that James Van Der Beek is the reason I am married? I’m fairly certain I have … but it is a story that bears repeating.
While there is a part of me that will always be heartbroken that JVDB never proposed to me while we were dating – he didn’t like sharing me with J-Jax, which was a not-negosh for me back in 2001 – he knew before I did when I found the man of my dreams and pushed me to propose.
He sat me down the day before my 22nd birthday and made me rewatch the two-part finale of Dawson’s Creek. It got to the part where Joey and Pacey were watching his faux-show and he turned to me just as faux-Joe started quoting the theme song and said, do you want to wait? For your life to be over?
Obviously I didn’t and the rest is history … but that is just the kind of close friendship we have, you know? I mean, he knew I should propose even before I did.
I’m not surprised though, JVDB has been my best friends since he guested on Clarissa Explains It All and I dumped the wagon that was Mel J H. I knew he was destined for greatness – and that he was a total babe – and made it my life goal to make him the star of a seminal teen drama series.
When I first locked in that goal, I had a different understanding of the word seminal … but I was successful, even if I didn’t mean to be.
As I mentioned, I haven’t seen to him since the one-two punch of Don’t trust the bitch in Apartment 23’s axing and convincing him to join the cast of CSI: Cyber – with my friend Bow Wow – but thankfully he never held any of my advice against me.
And being that it came from my dear friend JVDB I actually believe he didn’t … and that that fact had nothing to do with his love of my James Van Der Greek Chips.
I know he is not Greek … but these were our favourite post going Greek snack. And how could you find fault with that/them, really? Crispy potatoes, sharp feta, sweet oregano, tangy lemon and a nice punch of chilli.
Seriously, it is perfection – enjoy!
James Van Der Greek Chips
2-3 potatoes, cut into ½ cm batons the length of the potato
salt and pepper
1 tbsp fresh oregano leaves, roughly chopped
zest of a lemon
chilli flakes, to taste
⅓ cup feta, crumbled
Preheat oven to 220°C.
Once the oven is scorching hot, place the potatoes on a lined baking sheet with a lug of olive oil and a whack of salt and pepper. Toss the potatoes to coat and spread into a single row. Place in the oven, reduce heat to 180°C and cook for twenty minutes or until golden and crisp. You may need to flip once halfway through cooking … but I can never really be bothered.
Remove the chips from the oven, sprinkle the oregano, zest and chilli flakes over the hot chips and toss.
Decant to a bowl, top with feta and devour.