Ah, the watermelon juice! As unexpected, refreshing, and utterly cool as the 54 people (at least) who came to Cornbread Supper this week. At least 13 people were first-timers. At least 10 wiggly ones were under the age of 8 or so. Food poured in, "supervalue" sparkling J. Roget poured out (and we liked the Extra Dry better than the Brut) - and then the hula hoopers showed up!Lovely hoopstress and neighbor Ms. SB brought a clutch of hoops of different sizes, and a hoopathon set in after the meal, working circles around the short end of Campsie. So many energy circles got set in motion and rippled out into space, we're still eating round-cornered food days later.
Mexican Cornbread, adapted from a family recipe and filled with Kentucky ingredients, disappeared quickly. So did the Blue Moon/Full Moon/Music vegetarian cornbread, made with Blue Moon Farm's leeks and Music garlic.So many treats, one a cool green pea soup with mint, with its seductive, surprising, slow cayenne burn - beautiful and delicious. And vegetarian, says its descriptive slip of paper. We enjoyed so many more beautiful, tasty foods, described by their producers in these ways:
- Intense hummus, not too mild!
- Zucchini, onions, lemon, olive oil, celery seed, garlic powder, pepper, salt
- Fruit salad, yogurt dressing
- Very garlic pasta & peas
- Hummus
- Asiago over Angel Hair with tomatoes, parsley, etc.
- Beans, rice, tomato, onion, corn, cilantro (veggie)
- Pencil Pod Beans - local (garden)
- Pap's homegrown green beans (w/butter & salt)
- Martin Luther King homegrown organic cucumber! Yoghurt, local honey, seasalt; also organic from my yard & garden: Swiss chard, dill, basil, mint
Next? Porch sitting, porch standing, porch conversations. Hoops, hooping, hoop dreams revived and renewed and perhaps set in motion for the first time, perhaps (for the one-year-olds involved.) So fine in the perfect warm-cool-dry summer city evening.
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