Around the Table

First Light 2008

Today marked the start of a new tradition. Thank you to Lydia of The Perfect Pantry for introducing me to the concept of the First Light. Thank you to my good friends, Joel and Rachael for hosting the perfect New Years Eve and giving me the opportunity to enjoy the First Light from the porch of their magnificent home in Southport, Maine. A special thanks to Rachael for awakening before the clock struck six, putting the coffee on the stove and experiencing the power of nature by my side. You really are my "bud."

Every day's sunrise beckons a new beginning. The First Light of the first day of a new year; even more so. This morning, the sky’s orange and pink light cast a warm inviting glow over the cold, dark blue, black water and the waves lapping on to the snow capped rock known as Brown Cow calmed the soul. As the sun poked its face through the soft, marshmallow-like clouds, I couldn’t help but be filled with optimism. I am energized at the thought of what the world has to offer for me, Evan, my children and grandchildren. 2008 will be a great year for us and I wish my friends and family good health, an abundance of happiness, love and laughter. In the meantime, enjoy some of the images of the First Light of 2008.

A Visit to Pocasset

There is a house on Cape Cod that my husband and I visit every year. It is quite large; it has a tennis court, a pool and a magnificent vista overlooking the calm waters of Buzzards Bay. The bright orange sunsets signal the end of wonderfully relaxing days and the chirping birds lull us to sleep at night with the comforting feeling that all is right with the world. I am sure you are thinking - this is no ordinary house! True, but that’s only half the story. This house is an extraordinary home. It is owned by friends of mine who have six children and 11 grandchildren. I like to say that I married into my friends when I had the good fortune of entering into the blessed union with my husband almost ten years ago.

When you first walk into Diane and Chester’s house, you feel as if you have come home. The physical surroundings convey a warm, comforting and supportive feeling and within a few short minutes, we always find ourselves in the kitchen, catching up on the goings-on in our lives. Our visit last month was no exception. We arrived on a Friday just in time for me to help with the preparation of Shabbat dinner. The smell of freshly baked Challah was unmistakable and our first task was to take it out of the oven. This Challah was a beauty!

Delightfully plump, golden brown and raisins slightly protruding out of the rounded humps. Without asking, I knew at once that Diane’s family tradition was different than mine. I only make a Challah with raisins for Rosh Hashanah (the Jewish New Year) as the raisins symbolize the hope and optimism that the future will be sweet. It is only fitting that Diane makes the raisin Challah for her family all year round.

We proceeded to make the rest of the dinner for the evening-nothing complicated but certainly fresh and delicious. Diane reminded me that the meals in her family were designed with simplicity-certainly out of necessity while raising 6 kids, but truth be told, because it was the conversations that took place in the kitchen and then around the table that were most important. One of the many conversations that Diane and I had that serene Friday afternoon centered on the flowers we brought them for Shabbat-a beautiful arrangement of purple and yellow flowers with Gerber Daisies being most prominent.

Diane excitedly shared that the Gerber Daisy (named after the German naturalist, Traugott Gerber) was the “family flower”. Just as a state has a representative flower, so does the Black family. Next time you purchase a Gerber Daisy you will for sure notice the short plastic sleeve around the stem which is required for the flower to stand up straight. As Diane gently reminded me, everyone needs a little help and support now and then to manage the complexities of their lives.

Diane, many thanks for the conversations; the insights; the sharing of your family traditions and the support you have given us over the last ten years. To quote your words from a passage that you sent me with some great family recipes, “the smells wafting into the pores of our home said there’s always room at the table!” There certainly has been for us and I sincerely hope you know, there is a permanent place for you and Chester at ours.

A Weekend of Firsts

We had a few firsts in the Weston household this weekend. My husband Evan went out fishing with his buddies and with some good tutelage from a local guide, he caught his first snook. Ok, if you are at all like me (not exactly capable of winning the angler of the year award) you are probably wondering- what’s a snook? According to the “definitive snook fishing site”, ‘the common snook, or centropomus undecimalis, is a gamefish generally found along the lower east and west coasts of Florida and throughout Central America. Most snook caught fall between 18 and 30 inches, but large specimens have pushed well beyond the 52-inch mark and weighed in at over 50 pounds.’ ” So, it looks like Evan’s snook at 33 inches and about 12 pounds, was a real nice catch. Well done, my love.

The second first was that I got the distinct honor and pleasure of preparing my first snook. I assumed (with no prior knowledge!) that snook was a lot like grouper (white, somewhat flaky fish that loves a good grill). Naturally, I solicited a consult from my good friend, Christi (you all know her as Christine from My Plate or Yours). I wanted to replicate the absolutely divine smoked grouper dip from Seafood-2-Go, which we have devoured on several occasions in Apalachicola, Florida and recently here in Palm Harbor. Upon reflection, we agreed that the key ingredient which made that dip so special was finely minced jalapeno pepper. No sooner than five minutes after the e-mail consult concluded, Christi’s husband called and enthusiastically and quite adamantly told me that snook is the best eating fish there is. Just a little lemon, salt and pepper and you will have the nectar of the gods.

So I got to thinking. We were having some friends (including Evan’s fishing buddies) over for cocktails and hor d’oeuvres before attending a local theatrical event. Why not grill one of the snook fillets and make some fish tacos. Mmm…smoked snook dip; fish tacos and fresh guacamole. It would make for a perfect beginning to a wonderful evening. A few short hours later, I had smoked ½ of a fillet of snook in a make shift smoker (cheapo Webber charcoal grill with hickory wood chips inside)

and then grilled a snook fillet for the tacos.

I do have to tell you that I am feeling a bit guilty about this post as this blog was originally conceived to honor the family traditions that are passed down through the generations. But upon reflection, traditions can be years in the making or they can start today-new and fresh but still something that bears remembering. And often, traditions celebrated among good friends, become lasting memories and serve as comfort when the waters get a little rough and life seems a bit too complicated.

This post is being submitted to the Weekend Cookbook Challenge 16-Something New. Thanks Sara for compiling these entries and I look forward to the roundup shortly after May 12.

Snook Dip

½ snook fillet, smoked
Mayonnaise , salt, pepper and fresh lemon juice- all to taste
1 jalapeno pepper, minced

Ronnie’s notes: This is one of those recipes where the quantity of seasoning is totally according to your own taste. How much of a kick; how salty-its all up to you. Try it and decide for yourself!