Snow

As much as I've complained lately about all the snow, I have to admit it is very beautiful.  Here is the view from my kitchen door.  It's snowing again this evening.

Robert Burns Dinner

Every year around January 25^th, all over the world people of Scottish descent gather together to celebrate the birthday of the venerable Scottish poet, Robert Burns. 

The Scottish Society of Bloomington held their dinner celebration last Saturday, two days before the actual birthday of Robert Burns.  The evening was filled with food, music, laughter, poetry, and toasts.

The Southern Indiana Pipes and Drums group opened the program and played at strategic points throughout the evening.

For the last six years, the dinner has been held in the magnificent Tudor Room of the Indiana University Student Union building which contributes its own very festive atmosphere.

We joined good friends for the evening.

The multi-course, traditional Scottish dinner was begun with the Selkirk Grace:

            Some hae meat and canna eat,

            And some wad eat that want it;

            But we hae meat, and we can eat,

            And sae the Lord be thankit.

Piping in the Haggis.

I expected to see many different clan tartans, but this year my eye was caught with the infinite variety of the traditional jewelry adorning the plaids.

Clan Badge                                       Sash pin

Kilt pin                                                           Shoulder plaid pin

Following dinner, many entertainments, and many toasts, we enjoyed a ceilidh or concert featuring the Highland Reign band.

Although Robert Burns lived a very brief life, 1759-1796, he wrote poems and songs prolifically.  During the course of the evening, we could all agree on the sentiment of these lines:

            My heart’s in the Highlands, my heart is not here;

            My heart’s in the Highlands, a-chasing the deer.

Food, Family, Friends

Why is it that nearly every event that we label “a good time” includes food?  As I was sorting holiday photos for my personal albums, I found many photos featuring food.  Thinking back on the last several years, I can’t remember any gathering with family or friends where food wasn’t also an invited guest.  Like Julia Child, I love to eat.  And like her I am very interested in food preparation.  But it seems to me that there is more involved with the social aspects of food than just my own personal interest in it.  So for a couple of weeks I’ve been ruminating on the issue of food and fun without reaching any successful conclusions.

As a child I clearly remember food present at every gathering of friends and family.   My mother, who was a southern cook transplanted to the north, firmly believed that good hospitality meant having more home-cooked food on the table than anyone could possibly eat.  Take a peek at the food present for several occasions this last year, and you’ll probably agree that my mother’s thinking has influenced my personal entertaining philosophy. 

Here was the party we hosted for the retired military officers last December.  It was potluck where every person brought a dish or two.

Then there was my sorority’s party held at my house last June.  A committee prepared the food and scrumptious it was.

Family events saw tables plentifully laden with good food.  Our Michigan vacation in August had us eating gourmet burgers, fresh corn and fresh tomatoes at this meal planned and organized by my gourmet-cooking son-in-law.

We toasted marshmallows at each evening campfire.

We all expect a groaning table at Thanksgiving dinner, and even though our Thanksgiving this year was held at our very rustic vacation cabin in western Kentucky, we had enough food for several meals.

Even the youngest member of our family is enthusiastic about eating.

We ate until we nearly burst when our German friends visited in September.

This January when we hosted friends to celebrate the New Year, of course we did it as a dinner.  This array is just the appetizer board before dinner.

Food preparation is a fun activity in our family.  Our youngest grandson has a special platform in the kitchen that he stands on to reach the counters to help cook. 

On New Year’s Eve my oldest daughter and I spent the entire day baking a cake we admired in the latest issue of “Fine Cooking” magazine.  It was a big effort using an unbelievable 2 ½ pounds of butter, but she and I had a wonderfully pleasant day together cooking.  The rest of the family assisted in devouring the results.

Commercially prepared food can also be part of memorable gatherings.  At last January’s Scottish Society’s Robert Burns Dinner, we enjoyed a lovely menu which featured a stuffed pork roast.

At a conference in Atlanta, we ate gourmet food at most meals all week.  Here is a caprese salad in the foreground and scallops in risotto at the back.

Cruise lines understand the importance of good food, so they go to great lengths to present a bountiful table with delicious cuisine beautifully presented.

What is it that marries good food and good times?  Is it the comfort from eating?  Is it security in having more than sufficient food?  Is it the pleasure of taste and smell mixed with stimulation of positive emotions?  I have considered this for a long time, and I still really don’t know.  What do you think?