There is no easy way to bring this up so I’m just going to spew it out – I saw my girl Rutina Wesley at Nelsan Ellis’ funeral and we were so overwhelmed by our shared grief, that we vowed to catch-up and to help each other work through our pain.
You see Nels, Ruts and I attended Juilliard around the same time – I was in Group 35 – and became a close trio of friends, so the last few weeks have been really hard as we’ve been coming to terms with the loss of such a kind soul like Nels.
I arrived at the airport super early and paced around the arrivals gate anxiously, as I waited for Rutina to arrive. As soon as I laid eyes on her, I started to cry tears of relief and ran into her arms and didn’t let go for what felt like an eternity.
We headed back to my place – in an extremely coordinated Schapelle Corby fashion, obvi – and spent the last few days sitting around, holding hands and talking through our feelings and all the good things Nels would be wanting for us.
While we became dear friends at Juilliard, it was working together on True Blood that truly cemented our friendship. Al had come
onto me for help assemble the cast and while I questioned the inclusion of my friend Anna as Sooookaaaahh, like Al, I knew that only Rutina could play the role of Tara – and Nels, Lafayette.
I was also extremely vocal about (other, better) Al’s need to be constantly naked, however that only paid-off in the season six finale.
Anyway – Rutina has been super busy since True Blood, with a short stint on Arrow and the lead role in Oprah’s Queen Sugar, so I know that Nels will be watching over her and cheering on her success. As I’m sure he was watching over me as I whipped up my Beetrutina Wesley Tzatziki.
The earthy roast beetroot and kick of garlic, live together in perfect harmony with the tang of the yoghurt and fresh herbs, to create a more-ish variation on tzatziki you can’t go past.
Beetrutina Wesley Tzatziki
1 large beetroot, roasted and peeled
½ Lebanese cucumber
2 cloves of garlic, crushed
½ cup thick Greek yoghurt
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
juice of a lemon
2 tbsp olive oil
Turkish bread, to serve
Grate the beetroot and cucumber into a sieve and press to drain off the liquid.
Transfer to a bowl, add the garlic, yoghurt, herbs, lemon juice and olive oil and stir well to combine.
Transfer to a dish and devour with a tonne of Turkish bread.
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