When I graduated from college, I didn’t want to go to all the ceremonies. I felt above it all. Don’t get me wrong–I was glad that I’d finished, but I went to a school the size of my entire hometown, and felt I’d just be lost in the crowd during graduation. But my mom talked to me about the importance of ceremony in your life—milestones deserve their moment. And she’s right. Ceremony and a little pomp and circumstance sort of force you to reflect on your accomplishments. Otherwise, something as big as a college graduation or a wedding would be just another day that, eventually, you wouldn’t remember apart from the rest. You need finality, you need reflection, and you need to share and celebrate accomplishments with others.
I just got home from upstate New York last night where I saw my youngest sister graduate. I saw her messy apartment (you seriously didn’t notice that dust covering the TV?!), her favorite bars, met her wonderful girlfriends, and experienced what she meant when she said she lived in the middle of nowhere. And, of course, I saw her graduate. But there was more than that. There were the cocktail parties, the baccalaureate ceremony and the torchlight tradition where graduates carry a torch down to the campus lake at dusk singing, drinking, crying, reminiscing.
These are all things that my own college didn’t do—things, knowing myself, I probably would’ve scoffed at. But things that I’ve since realized are so, so important and I’m grateful Zoe got to experience them.
Zoe. No one can quite believe you’ve finished college. Most of my friends remember you as a skinny, freckly little girl with wild and crazy curls—shocked that you’re now a young woman moving to the city and starting a life of your own. For me, I remember you bouncing away on the trampoline in the back yard, how obsessed you were with those coconut boobs mom and dad bought for you in Hawaii, your affinity for gardenia perfume, your rather advanced (and pricey) taste in clothes, and the summer I lived with you and you earned the nickname “Crumbs.” Oh, and obviously your love for Nutella (clearly we’re related).
So I know you’re probably experiencing that odd mixture of fear and excitement right now. And I also know a lot of people tend to dole out advice during these milestones and you’ll hear them, but you can’t really absorb it. You may not be ready yet. They’re telling you what they’ve learned after decades of trial and error. Now is your time to set out with your own trails and your own errors. But there are a few things that I know to be true: there are people in this world where, generally, things just work out for them. I think you might just be one of those people. Remember to put things in perspective. A job’s just a job, a boy’s just a boy, an apartment’s just an apartment. Follow your instincts. Follow your heart. If you do those two things, you’ll be just fine. And when you’re not, you know who to call. There’s a brood of us cheering you on.
So thank you for making this skeptical older sister soften to ceremony, sororities, and milestones this weekend. I’m so happy to have had a glimpse inside the last four years of your life and the people and places that loved you (and that you loved back). From your oldest sister and the one applauding you from all the way across the country—here’s the simplest of Nutella pastry to celebrate a milestone. So simple that you will be able to pump it out even in the smallest of New York kitchens.
Nutella Puff Pastry
This recipe was inspired by a recipe for Chocolate-Almond Pastries in the December ’09 issue of Martha Stewart Magazine. I gave it new life by using hazelnuts and Nutella. It’s a versatile recipe–you could easily use any combination of nuts, dried fruits, and chocolates. Next time I make it, I’m going to add a few dollops of Mascarpone cheese to finish it off.
1 sheet frozen puff pastry (from a 17.3 package), thawed
1 large egg, beaten for an egg wash
7 oz. Nutella (roughly half of a 13 oz. jar)
1 Tbsp. sugar for sanding the crust
Fleur de sel (or fine sea salt) for finishing
4 Tbsp. whole hazelnuts, toasted and chopped
Preheat oven to 45o F. Arrange puff pastry on a parchment-lined baking sheet. Form a 10-inch square and fold each edge in to make a 1-inch crust. Poke middle of dough numerous times with a fork. Brush edges of dough with egg wash and sprinkle with sugar. Freeze for fifteen minutes.
Transfer baking sheet to oven and bake until pastry is puffed and golden brown, 15 to 20 minutes. Remove from oven and spread Nutella evenly across the pastry. The Nutella will begin to melt, making it much easier to spread. Sprinkle with sea salt and hazelnuts and cut into 4 squares or 6 triangles. Serve warm.
Makes 4-6 servings