Today is Maundy Thursday, which means tonight was my favorite church service of the year – probably due in large part to the fact it involves a shared meal.
Several years ago our rector started a Maundy Thursday service she called a Journey to Cavalry. We begin outside the church and “travel” inside, stopping for hand washing (I know foot washing is traditional, but…), followed by an agape meal, the eucharist, and finally ending up in the “Garden of Gethsemane” which has been set up in the parlors. Different members of the congregation take turns in the garden, praying and staying up all night.
When we started this tradition the agape meal consisted of us milling around a small table sharing the food with each other. We still share the food, however as the service has grown we’ve added tables down the center isle of the church and more radiating into the transepts. Various parishioners provide the colorful tablecloths and china, and this year my husband added dozens of red oak candle holders which he made. We filled the candle holders with votives and candles left over from All Saints day and the midnight Christmas mass. Remembering, reusing, recycling, followed by rejoicing on Easter Sunday.
Last fall when I got my hands on two new cookbooks Soframiz and Molly on the Range, I was cooking out of both non-stop. Unfortunately the family (myself included) was eating the various recipes faster than I could whip out my iPhone. Everything was just too good. As winter is playing her pre-spring dance with us – where one day it is 16° and you need to dig through the mitten box to find scarves, hats and gloves, but the next day can be 50°, followed by an ice storm where you don’t want to leave the house at all – it’s an excellent time of year to cook and camera. I’m planning on remaking some of our favorites and taking pictures this time.
I acquired both cookbooks within a week of each other, which of course lead to comparing them. Interesting to note all the recipes they had in common – homemade hummus, meat to top off aforementioned hummus, pita bread, za’atar bread, and pistachio cake. Flipping through the pages, reading the recipes and looking at the pictures was a pavlovian exercise at best. Flip, flip, drool. Then repeat.
Our son Russell was a bit of a trend setter at his Montessori School. During the winter months he didn’t want to stop wearing his favorite short-sleeved tee shirts so he simply layered them over turtlenecks or long-sleeved tops. More than one mother came up to me came up on the playground during pick up time to moan about how their kid insisted on dressing just like Russell (which given the winters in New England seemed like a good thing so I was unclear what all the moaning was all about). Then there was a “unicorn horn” phase, which is where he made a ponytail from his bangs and give this tuft of hair the illusion of being more horn-like he gloped on copious amounts of hair gel (there were not too many copy cats for that trend). He really knew how to rock the mix and match look as you can see below, I’m sure you’ll agree the dinosaur tie is an inspired addition. My son’s personal style was unique and a perfect reflection of who he was. Sometimes I wished I was as self-assured as he was when it came to wearing clothes.My Mom likes to tell me I too had some trendy moments in my youth, though they were more focused on food. Thinking back it seems totally logical. Julia Child had opened culinary doors in the 1960s so that by the time I was a teenager, busily taking every home ec course offered at my high school, all sorts of foods were starting to appear in restaurants, cookbooks, some of the more upscale grocery stores, and on TV. Looking back I realize I wasn’t a trend setter like Russell, but rather a trend spotter. Which makes complete sense since my hyper focus on food and cooking allowed me to know when something new, exciting or different was happening. One of the advantages of middle age is that, much like a five-year-old, you really don’t have to give two figs for what other people think, which leaves you wide open to follow your own path – starting a trend, finding one to follow, or merrily pursuing your own non-trendy path. Your choice. Though I have practically no interest in current food trends, it doesn’t mean I don’t pay attention to what they are. In case you were wondering cauliflower is the trendy vegetable of 2017 (bye-bye kale and brussel sprouts). Continue reading