Italy Journal
Sunday, February 10,
2013
SUNDAY SUPPER 021013
Another Sunday Supper was a hit tonight!
The 22 who were here for the whole meal, and the 2 more that
came in just in time for dessert had a super time, sharing wonderful food and
lots of laughs and conversation.
Peter has two rules for Sunday Suppers: 1) Sit next to
someone you don’t know well, and 2) Open your hearts to new people, new
cultures and new ideas. He does a great job of introducing that just before
everyone picks up their plates and goes through the serving line.
With 24, we have to set one table for 14 and the other for
10. Then, we bring in our balcony table and add the two extensions to have
enough space to serve all the food. We’ve gotten it down to a science, and we
always have a great time. It’s fun to watch people eat and talk together. Then,
when the table is miraculously cleared by “elves,” everyone gets up again to
get dessert. From then on, they mix and mingle to chat with those who were not
seated near them at the original table. It’s fun to watch and even more fun to
experience.
I was fortunate last night to sit next to my dear friend and
neighbor Lisa, and we were pleased that Alex sat with us. Alex is a new friend,
and I had a fun experience with her this afternoon. We offered her some lemons that we had bought
but had forgotten to take to a dinner recently. At this dinner, she brought a
gorgeous chopped lemon pie. We hoped that for Sunday Supper she would grace us
once again with another one of her lemon pies. She was all excited about doing
that and came to our house to pick up the lemons. We had some tea and some
leftover sweets, and by the time she left, I had given her the makings of
pumpkin pies (with the recipe from Libby’s) to make for the next Sunday Supper
in 2 weeks, a box of IKEA zip lock bags that you can’t find anywhere else in
Italy, a rolling cart to carry all this stuff home, and the promise of a future
Southern Biscuit making day. Alex was thrilled to have found someone who would
teach her how to make REAL Southern biscuits, but when she realized that her
plans were to leave a few days before Gina and Will are going to bring the
While Lily self-rising flour and the Crisco shortening, her immediate response
was, “Well, I guess I need to change my plans and leave AFTER we make
biscuits!” Now, that’s what I call a dedicated Southern Biscuit maker! I’ll
look forward to making REAL Southern Biscuits with you, Alex! J
Colleen
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