A Bridal Shower Menu
Teaching the Next Generation About Family
For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love. —(Michael Pollan)—
My oldest, Victoria, is getting married in October and we couldn’t be more excited to celebrate this major life event with our extended family. Her wedding will be the first one among this generation of our family. Needless to say, weddings look a lot different from when I planned mine, and far different from my Mom’s generation. My daughter did not want a traditional wedding shower to go with her non-traditional wedding. Translation: no people I don’t know but have only heard of in passing; no hours spent on making decorations, decorating a space, and then tearing it all down; no cheesy bridal shower games with prizes from the dollar store. My Mom, my sister, and I accepted the challenge, because in this non traditional wedding there are no bridesmaids. Luckily, no expensive dresses and matching shoes to be worn for only one day were required to perform as bridesmaids. Our aprons were sufficient.
My sister, Sara, graciously offered to host the shower at her house. We selected the date for the shower in the beginning of June: August 13th. At the end of July, we brainstormed the menu via a group text. We decided on a Farm to Table theme to incorporate all the fresh produce that is readily available from family gardens and the local farmers’ markets: Peach Tomatillo Salsa; Hummus topped with Za’atar and a Cucumber and Tomato Salad; Roasted Jalapeno Chicken and Bacon Bites; Roasted Hot Hungarian Peppers Wrapped in Bacon and Stuffed with Sauerkraut; Tomato Ricotta Tart; Savory Turkish Zucchini Pie; Caprese Tortellini Salad; Chocolate Zucchini Bundt Cake; Fresh Berry Fruit Dessert Pizza.
We eat the year away. We eat the spring and the summer and the fall. We wait for something to grow and then we eat it. —Shirley Jackson—
At the beginning of August, my Mom and Dad moved into their new home, and, even though there was still more unpacking and organizing to do, my Mom was more than happy to put her kitchen to use for preparing for the shower. Instead of working alone in our own kitchens, we decided to work together in her kitchen on the Friday before the bridal shower, with my sister joining us when she got done with work. I packed up my car on Friday morning and set out for my parents’ house while shedding a few tears on my drive.
The new house has brought mixed emotions for me, and, I know, for other members of my family, too, after the sudden passing of my younger brother, David, in February. We lost my older brother, Jamie, nine years ago. The new house was in the works before David passed away and it was something we were all looking forward to celebrating with my Mom and Dad. I know memories do not live in objects; we house the memories and objects merely unlock the doors to those memories. However, it pains me that no memories of my brothers will be housed in my memories of the new house. Neither of my brothers will walk through their new front door nor will their voices mix with ours at family get togethers. Forever they will only exist in the memories of the old house.
Here is the world. Beautiful and terrible things will happen. Don’t be afraid. —Frederick Buechner—
My sister and I joined my Mom in her new kitchen and started building some of those new memories while cooking and baking for Victoria’s bridal shower. Although we have experienced losses that we never expected and carry scars of grief, our hearts have not given up on celebrating family. We will continue to teach the next generation what it means to be family: Sometimes you laugh and sometimes you cry; sometimes you talk and sometimes you shout; sometimes you need help and sometimes you give help, but always you love and show up for one another. In our family, the kitchen is the heart of the home, so whether we are mourning or celebrating we gather in each other’s kitchens because that is where we find nourishment for mind, body, and soul. The love never runs out and you can have all you want.
Peach Tomatillo Salsa
This is a quick and easy salsa recipe that you can vary based on the produce you have available and the level of heat you like.
1. Cut tomatillos, tomatoes, Serrano pepper(s) in half and place skin side up on a baking sheet. I had a peach looking lonely and fast approaching it’s desirability so I cut that in half, too for this batch. Wedge some red onion (I used about a 1/2 of small red onion) and add 1-2 garlic cloves unpeeled.
2. Move an oven rack close to the broiler. Broil contents for 7-8 minutes, checking every 2-3 minutes, until skins start to char.
3. Remove from oven and once tomatoes are cool enough to touch, peel the skin from them. And remove garlic skin. Set peaches aside.
4. Add remaining items to a food processor or blender with the juice of one lime, a drizzle of honey, and a generous amount of fresh cilantro.
5. Purée until desired consistency. Pour into a bowl and add diced peaches and stir
6. Consume with great delight
What’s been nourishing me this week…
The Model Health Show Podcast is currently one of my weekly listens. I first heard Shawn Stevenson speak on Episode 103 of the Realfoodology podcast and loved his straight forwardness about what it means to be the healthiest version of you.
Although I love to cook and bake from scratch, I am not opposed from using some store bought ingredients from time to time. Like Wegman's hummus. It is my favorite supermarket hummus and their original hummus actually uses olive oil instead of a seed oil like the majority of supermarket hummuses. Our guests loved it, too.
For the past few years I have been working on delighting in the ordinary aspects of life and learning to be content in all circumstances. I have had Liturgy of the Ordinary: Sacred Practices in Everyday Life on my Kindle for awhile, but only started reading it this week. It is helpful for my continued growth in these areas.
I love this! I feel like I was there with you!!!