This Sunday I hosted a small brunch in honor of my friend Aida’s journey to Africa. Aida’s story is pretty amazing in itself and I have a feeling her next chapter will be just as eventful. It was just a few months ago that Aida was given American citizenship after a long journey from escaping Bosnia as a teenager. With a donated plane ticket from a generous donor she ended up in Greensboro to start a new life.  

Aida has the ability to light up any room she walks into and her spirit for life is contagious. I was lucky enough to meet her while I was still in college and we became closer when I moved to Greensboro. We have spent many evenings together over many bottles of wine. Next week she will start her next journey – traveling to Kenya to help African orphans with HIV/AIDS. It is evident that the opportunities given to her were a vehicle for her to pass them forward.  If only there were a few more like her in the world. With this, it was only fitting to have a Southern brunch before she leaves. We had scrambled eggs with fresh herbs, cheese grits, local sausage, biscuits and mimosas. I’ll post a few recipes from the brunch this week. If you want to see a play by play video of the brunch directed by Aida – click here.

Scrambled Eggs with Herbs (adapted from Barefoot Contessa Back to Basics)

• 10 eggs
• 1/4 cup half and half
• 1 tablespoon butter
• 3 scallions, diced
• 1 tablespoon fresh dill, minced
• salt and pepper

Assembly: Whisk together eggs, half and half, salt and pepper. Add to a large pan on medium heat. Using a spatula, scrap the bottom of the pan until desired doneness. Add herbs.