Last week, my high school reunion came to me.
Two friends from high school days in suburban New Jersey, along with four of their friends from now, made their way to my log house kitchen for a cooking class.
In high school, we never cooked together. In fact, I never cooked at all, except for the few months when I declared myself vegetarian and my mother informed me I could cook my own meals until I "got over it".
The menu, tagine cuisine, featured simple, straightforward, Moroccan dishes based on meat, fish, vegetables and dried fruit. The group remarked on how delicious everything tasted, and the conversation turned to spices. I explained that I replenish my spices once a year, or in the case of some I use all the time, like black pepper and cumin and cinnamon, much more frequently.
"Ah," they said. "That must be why it all tastes so good!"
That, and good juju when old friends get together in the kitchen.