I feel like such a terrible person – don’t worry, I know I’m not – I caught up with Ellen over two and a half years ago and as we were saying our farewells, we spoke about how I need to have a date with my dear friend Portia. Two and a half years ago!
Oh well – better late than never, I guess?
Anyway, I’d barely finished dialling the number before Porsh answered and excitedly screamed into the phone, “yes, yes, yes, yes, YES! I’d love to come visit and be featured on your anthropological record of your celebrity friends … to celebrate Cinco de Cuatro.”
Lucky it wasn’t a surprise, otherwise I’d have to take Jess and Will out of my inner circle!
As you can probably tell, it has been a couple of years since I have seen my dear Porsh and I’m so thankful that we finally got it together to put the time aside. Annelie and I have known Por for years – Annelie having co-starred with her in Ally McBeal as the dancing baby, and I co-starred with her as Elle Macpherson’s body double in the Kate Fischer/Tziporah Malkah headliner, Sirens.
Given that she was just killed off on the hit show I pretend to watch, Scandal, P was hella relaxed, having caught up on her sleep and feeling excited for the next step in her career. After swapping a few stories, catching each other up on our families – Ellen misses me desperately, obvs – we sat down for a bowl of spicy, Cinco de Cuatro appropriate Portia de’arrozi.
Hot and fresh, this little bowl of goodness is the perfect accompaniment to any meal … or long overdue date with a dear gal-pal.
⅓ cup olive oil
1 onion, diced
4 cloves of garlic, minced
3 jalapenos, thinly sliced
2 cups long grain brown rice, rinsed thoroughly
2 cups chicken stock
400g tin crushed tomatoes
salt and pepper, to taste
small handful coriander, roughly chopped
juice of a lime
Heat the oil in a large saucepan over medium heat and sweat the onion and garlic until nice and fragrant. Add the jalapenos and cook for a further five minutes.
Reduce the heat to low, add the rice and cook, stirring, for about 10 minutes. Stir in the stock and tomatoes, crank the heat and bring to the boil.
Again reduce the heat, cover and simmer for about fifteen minutes, or until the liquid has absorbed. Season generously with salt and pepper, stir through the coriander and lime juice … and devour.
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