I love to sing.
Did the hairbrush-as-a-microphone-in-front-of-the-mirror thing when I was a kid, and as an adult, spent some years singin’ and dancin’ for folks with several professional bands at festivals and bars.
Music in general is evocative and a general kick in the pants, but I find it especially satisfying when I’m singing harmony. My first musical director insisted on weekly vocal practice in addition to regular band practice. It was a pain in the butt, but I’m so grateful for it! He taught me about vocal agility, pitch and working to find that perfect spot when your voice blends with, not duplicates, but mixes with and compliments your singing partners’.
A dinner party is part dance, part military exercise and part chorus.
From the practical (“what to serve” and “how many chairs do I have?”) to the surprising (“Oh look, you brought 2 friends with you! How nice!”).
Guests arriving, (roast coming out of the oven),
Serve the guest a drink (step, turn),
Next guest arriving “Haven’t seen you in so long!” (cha, cha, cha),
Gravy is bubbling, (step, turn)
“Honey, would you get the spare table out of the garage?” (two, three)
Turn the steamer on for the vegetables (step, turn)
“How can you help? Well, the plates need to go on the table. Oh, and here’s the flatware!” (cha, cha, cha)
Slice roast and place on serving dish with a garnish, of course (side step)
Plate and serve up remaining items “Can you put this on the table? Here’s a serving spoon for that one. No, I think the larger glass bowl will be better. Oh, you need to warm your side dish? Sure, the oven’s empty and still warm!” (one, two, cha,cha,cha, dip and….TWIRL!)
It’s chaos. People standing in front of every spot in your kitchen that you need to get to, wine spilled on your floor, cats underfoot, sweat dripping down your forehead into your eyes and making your hair look like you just worked outside in 90% humidity. It’s back breaking, sometimes dish breaking. foot aching hard work.
So, why….right? Why would ANYONE do this…on purpose…time and time again?!?
It’s the Hum.
When all the food is cooked, dished up and on the table, the first thing we do is stand around it to explain what everyone brought, basic ingredients and potential hazards for those with allergic or digestive issues.
Then, everyone finds a seat and starts passing food and filling their plates.
You’d think that would be the high point, wouldn’t you?
You’d be wrong.
After every dish has been passed around the table, the chaos and activity falls together into a chorus of conversation, laughter, glasses clinking and (of course) eating.
The soprano of laughter starts to mix with the alto of conversation providing a counter-balance to the bass of appreciation. (Hummm….)
My job isn’t done as the host of this melee, but I hear the Hum. To me it is the moment of truth, the pinnacle of achievement, my Hallelujah Chorus. “It’s happening. We’ve made a place for people to gather and share stories, laughter and a meal.”
One dear friend called it “A place of acceptance and belonging.”
There is a mountain of dishes to do and tower of glassware waiting for me at the end of the evening.
It’s so worth it.
Black Rice Salad with Lemon Vinaigrette
Ingredients
- 1 cup black rice Lotus Foods Forbidden Rice if you can find it.
- Kosher Salt
- ½ cup walnuts Being allergic, I always skip the walnuts, but for a bit of crunch, I'm sure they are lovely!
- ¼ cup Meyer lemon juice, or 3 tablespoons regular lemon juice Some say the vinaigrette isn't sharp enough with Meyer. It's a matter of personal preference.
- 2 tbsp White wine vinegar I like to use Champagne Vinegar for a bit more subtlety.
- 1 tbsp agave syrup (nectar) or honey
- ¼ cup extra virgin olive oil
- 4 scallions – thinly sliced Honestly, I don't like biting into a slice of onion so I chop them a bit finer. I think it mixes the flavor with the rest of the salad a bit better anyway.
- 1 cup Frozen Shelled Edamame, thawed
- 1 cup grape tomatoes, halved
- 4 oz green beans, thinly sliced (about 1 cup)
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F. Cook the rice in a medium saucepan of boiling salted water until tender, 35 – 40 minutes. Drain well, spread out on a rimmed baking sheet lined with paper towels and let cool.
- Meanwhile, spread out the walnuts on another rimmed baking sheet. Toast in the oven, tossing once, until fragrant, 8 – 10 minutes. Let cool; chop.
- Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
- Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
- NOTE: I recommend putting the whole salad together at least an hour before serving and refrigerating so the flavors start to blend. If using the walnuts, do not add those early, but sprinkle on top just before serving.
I can see you doing the Cha Cha Cha with your hairbrush! Salad sounds interesting..will have to try it.
Honestly, this salad can be a nice light supper in the summertime all on its own. The black rice makes it more substantive, and the vinaigrette keeps it from being too heavy. Hope you like it. And thanks for commenting!
I have never learned to dance and maybe that’s why I’m not good at the dinner parties. But you do a fabulous job and it’s a great group of people.
Thank you. There are plenty of stumbles and and I have stepped on many a toe, but it is always a genuine pleasure! Thanks for reading and commenting!
It’s the hummmm ❤️
Absolutely! 😀