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All Ears

Easter is a beautiful celebration, full of colour, warmth and love. The decadence of spring signifies the transition from the bleakness of winter just as Easter brings the end of Lent. People seem to breathe more deeply at Easter.

This year with Earth Day following Easter I felt a certain symmetry. My reverence for life was reaffirmed in my love for our planet.

At Rabbit Hollow we have a natural affinity to Easter – bunnies are our thing. Beatrix Potter’s Peter is the perfect mascot, with a sense of spirit and (once learned) a sense of responsibility.

Rabbits are a good symbol for us – we are all about foraging, nibbling a little here and there, and enjoying the love and abundance of family and the community at large.

We don’t have the wild bunnies here anymore that lay around when we first moved in, but our friendly sentinels greet me daily in our garden. I honour their presence every Easter. How? Well, with chocolate of course!

(Okay, maybe a Peep or two for food measure)

Especially with it being Earth Day, I wanted to honour all creatures. Ella and I had extra outside time today. I planted more bulbs and watered the early seeds, all the while thinking nurturing thoughts. I was thrilled to see a coyote out midday, cruising the field, and we spotted two deer in the orchard. Everyone was making the most of the day.

This evening as we sat down for our tea and a wee treat, I turned to my Easter chocolate. Are you like me – feet first? My Foodie book of etiquette says it’s disrespectful to eat a bunny’s ears first.

It was a lovely day, a wonderful weekend. I look forward to more warm spring days, so the bees can keep working and the blossoms can bring fruit. There is much to do if we are to help keep our planet going, and the renewal of spring is the perfect reminder to inspire me.

May your garden grow well, may the sun warm your face and may you have time to stop and smell the flowers.

Believe there is a great power silently working all things for good, behave yourself and never mind the rest. – Beatrix Potter

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‘‘Twas the Night Before Christmas…

In our house, Christmas was a big deal.

Decorating the tree was a major undertaking, usually requiring a few days to get everything tight. (Yes, we were a “one strand of tinsel at a time” kind of family.) Gifts were all thoughtful, and their wrapping was to be done with care. Everything was meant to be savoured.

Christmas Eve was inevitably busy, with last minute gifts to wrap amidst visiting friends. But once dinner was done, we settled in. Final preparations were near.

Every year of my childhood we read Clement C. Moore’s classic, once the cookies were set out for Santa.

Santa had to get a sample of each of the baked goods we’d made that year. I remember my mom explaining he probably wouldn’t have room to try them all, having to see everyone around the world.

I used to be able to recite all the verses… my favourite was

My mom usually read the story, but one year we were lucky enough to have Gramps there – he knew The Man in Red personally, so that was extra cool.

As soon as the story was finished, my brother and I would kiss our parents good night, and then it was off to bed to await the magic. I don’t remember dreams of sugar plums but I did sleep well.

I still get up in the morning to check and see what Santa sampled.

I hope there is magic in your heart too – you do know that Santa checks in anyway, even if you don’t put out cookies, right?

New Month, New Start

Today is May Day, a celebration in many parts of the world – some countries have made it a workers day, and others have it as a celebration of spring, an evolution of pagan festivals such as Beltane. I am always struck by nature’s timeline on this day, perhaps because I live in Canada where the winter weather likes to linger.

It seems this year I am leaning more to the other side of May Day’s meaning – I need help to get out of my winter funk. I was in the garden this morning with my fingers in the dirt and that was a good tonic but wearing two woolly layers and still having my gumboots dampened my mood, if you’ll pardon the pun. My Lilies of the Valley have come up, but are far from blooming yet this year, so there will be no real “Fête du Muguet” for me.

The naval term “mayday” was created in 1923 by a British radio operator who came up with an easily recognizable phrase (he was inspired by the French “m’aider”, meaning “help me”). It is repeated 3 times when calling for help, to make sure everyone hears it correctly. It seems to me that wouldn’t be too hard in disastrous situations; one has a tendency to shout and repeat things. When the clouds get low and the wind blows day after day I feel like I should run out in the yard and send out this call.

I suppose a better way to deal with our long winter is to engage in the celebration of moving forward, though. I flipped the calendar pages and I will be planting the last of my greenhouse seedlings today. I will bake a pound cake to signify the sweeter time of summer with sunshine and warmth. (Historically, this was when grazing animals were put out to pasture to feed on the wild grasses and flowers, making butter and milk richer and more flavourful.)

I’ve always wanted to dance under a Maypole, but that will take some more work. There is something romantic and wistful about maidens in flowing dresses dancing with ribbons barefoot in the grass. Maybe I’ll put together a fairy garden. No one will notice if I tiptoe out tonight to dance with the little ones and have my own Beltane ritual.

The Fairy Dance (1875) – Richard Doyle

Occupational Hazards

I work with food and wine. Much of why I do is because it is a passion to share good food and drink with others. I love to see people enjoying time around a table for a meal.

In the summer season much of what I do is helping cater large events, like weddings and corporate appreciation events. This is not a cozy dinner party, unless you can imagine fitting 150 people in your dining room. On top of that, we prepare fresh food on site from scratch and my hubbie (the chef) cooks slow food – southern style BBQ meat.

a wedding buffet at Ancient Hills Winery, in Lake Country

wedding dinner at Okanagan Centre Hall in Lake Country

These events work out to about a 14 hour day, usually. Much of it is outside in the elements, since we live in a piece of Paradise – the Okanagan. Who wouldn’t want to celebrate an event in the summer here?

wedding ceremony at Silver Sage Stables in Lavington

a private wedding and reception lakeside in Coldstream

wedding reception on the crush pad at La Stella Winery in the South Okanagan

private wedding and reception by the lake on the Westside

I don’t tell you all this to make me sound special – my work day in the catering world is a variation on the work day most people spend if they work in the restaurant industry. The irony is, at the end of those work days I don’t feel much like eating or drinking any of the fine food we prepared. I taste of course, all day long, but by the end of service when there is time to eat, I’m tired and just want to wrap up. (I also feel like if I sit down I might not get up again.)

Tomorrow is the first wedding of the season. Today I’ve got my ducks in a row, getting platters ready and double-checking all the little details. I planned out my layers of clothes to wear in our less-spectacular-than-usual spring weather. I have snacks loaded in my bag: a banana, energy bar, nuts and raisins, and lots of water. I’m good to go!

Every occupation has its hazards. I can be grateful that mine are only that my feet hurt, my muscles are tired and I don’t have the energy to eat wonderful food for a day. There is no need to feel sorry for me, that’s for sure. On top of it all, I get to share in the joy of some momentous occasions. That is worth missing a meal in my book. I go to bed knowing that I have helped make great memories.

 

 

A Tisket, A Tasket, A Biscuit in a Basket

I know, I’m sorry – I didn’t post anything all weekend, not even on Monday. In my defense, I was busy being a gourmand – in the garden planting and pruning during the day and at a table enjoying food and drink with friends at night. There simply was no time left to catalog it all. But I took pictures, so here I am catching up.

We love brunch. Everything about this blended meal appeals to us, and so we work it into our schedule whenever we can. Since we work on many Sundays, it’s a particularly joyous treat when we do get the time to lounge over all the flavours. Brunch is a foodie’s meal.

Brunch was invented by an Englishman in the late 19th century. Believe it or not, Guy Beringer first publicized the idea in an essay defending the case for weary social butterflies suffering from a successful Saturday party. A traditional English breakfast which started with heavy meat pies and other rich proteins was too drastic, so brunch allowed people to ease into a meal, and the day. The idea was to start with “tea pastries”, and perhaps even have a bit of hair of the dog with a cocktail. If brunch was a real thing, he proposed, people wouldn’t be judged harshly for proceeding this way. Interestingly, the concept didn’t catch on in North America for more than thirty years.

Even when we do have a big work day ahead, we have been known to salvage a component of a brunch meal to raise our spirits. Even without a Caesar or a glass of bubbly, a bit of brunch works wonders to make me feel spoiled even on a work day.

Last weekend was hectic with yard projects and deck building so there was no time to waste. Saturday we went all out, and Sunday we dragged our tired selves out of bed to get back at it. My hubbie decided we deserved a treat and so he whipped up some biscuits with the first of the fresh herbs in the back garden. Thanks to Ina Garten’s fantastic biscuit recipe and some of our chili grape jelly, I got to feel spoiled if only for a mere half hour.

Pulling a warm biscuit out of the basket was a highlight of my day.


I might not have had a hangover on Sunday morning but my sore muscles were grateful for the chance to ease into the day. Mr. Beringer was so right:

“Brunch is cheerful, sociable and inciting. It is talk-compelling,” Beringer wrote. “It makes you satisfied with yourself and your fellow beings.”

 

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