Family Dinners. . . It's Not Just about the Food

What is it about coming together and sharing food that creates such connections? One of the things I've missed most about being so far away from family is the family get-togethers: dinners, birthday parties, ordinations, holidays, etc. Seems like almost any occasion could be an opportunity to get together, and we usually did. (The family in Utah still does.)

Mark and I were invited to Tyler and Shannon Showalter's home for dinner yesterday. Tyler's siblings, their families, and his parents were invited, along with several other friends and there were a lot of people in the house.

As various families arrived, food was placed out on the counters or in the oven to stay warm. Once everyone was gathered, a blessing was offered and the kids, assisted by parents as needed, hit the line first - filling their plates with macaroni and cheese, rolls, and mashed potatoes (leaving green beans, salad, roast turkey, and gravy for the adults). It was organized chaos, combined with delicious food, and it felt like home.

Our dinners were never formal affairs - just people who love each other getting together to visit, catch up, eat, and enjoy each others' company. The kids usually are done eating and gone to play games or dressups before the adults get through the line. If you were to ask me a topic that was discussed at the last family party, I wouldn't have a clue. But if you asked me how I felt to be at the party, I'd say it felt like a hug.

Maybe we have food at parties because, in a way, it's an offering of love and sacrifice for the people in our lives. It's a way of using all of our senses to remember the occasion. And it's fun. The best part, however, is being with the people we love and spending time with them.

Thanks, family, for all the wonderful times we've had (and will continue to have). You are the BEST!

A good day for soup

It's a cold gray day in western NY (as so many of them are) at the end of a L-O-O-O-N-G week. Been working on resolving a nasty issue at work which has consumed most of my waking hours for the last week or so. And, just an aside, why is it that the work days in weeks that begin with a holiday seem to just drag on?

I'll admit, I was in a rather grumpy mood as I left the desk to check the kitchen for lunch fixings. Hmmm. Quite honestly, I was hoping that the kitchen fairies had magically stocked the fridge and cupboards with delightful tidbits that were just waiting to be eaten for lunch. In case you are wondering, the fairies missed this house while making their rounds this week, leaving the pickings rather slim.

But - a few of the "less desirable" veggies were still available in the fridge, and seemed to be calling out to make soup. Without another thought, I had the onions chopped and sauteeing while I scavenged other goodies: celery, garlic, carrots, cabbage, canned diced tomatoes, and chicken broth. Within 15 minutes, the soup was simmering and I was back at work anticipating homemade soup. Thirty minutes later, I was enjoying hot, delicious homemade soup. It didn't make the work go away, didn't raise the temperature outdoors, and didn't make the sun come out - at least not outside. But, it did something for me and changed my grumpiness into appreciation for some of the things I tend to take for granted. It's good to take time for ourselves - something I tend not to do consistently.

A bonus was that the soup tasted good, real good, too! And it was healthy. And there's a big bowl sitting in the freezer for another day.

I hesitate to share my thrown-together recipe for quick veggie soup with all the great cooks in the family, but here's how I did it:


3 onions, chopped
5 ribs of celery, chopped
3 large cloves garlic, chopped (bought this at the farmer's market - it seems more mild than what I usually buy at the grocery store)
5 large carrots, sliced
1/2 of a large head of cabbage, thinly sliced
1 (14-oz) can chicken broth
1 (28-oz) can petite diced tomatoes
1 quart water
6 chicken bouillon cubes

In a 5-quart dutch oven, saute onions in 2 TB vegetable oil while preparing the rest of the veggies. Add celery and garlic and continue to saute. Add remaining ingredients, stirring in cabbage last. Bring to a boil and simmer until carrots are tender. Adjust seasonings if needed.

Introductions

June 26, 2008, Bountiful, UT LDS Temple

Here's the "new" D'Alba family (well, actually, I'm technically the only one new to the family).

Joey and Tyla Waxter, Jared Bailey, Brianna D'Alba (soon to be Bailey), Jared and Cheron Gochenour, Mark and Lori D'Alba.

What's this all about, anyway?

Why a blog? Why now? Why not? A few questions I've been asking myself. I've decided it's a need to reach out, keep in touch, and stay connected with family and friends - wherever they may be. Given time zone differences, work schedules, family schedules, church responsibilities, etc., it's hard to get together. I love the chance calls or e-mails when I actually connect "live" with the other person. It makes my day!

So, although it's not likely I'll be connecting live with most who read this (if anyone reads it), but at least it's something that shows that I'm alive. . . and hopefully doing more than just working (which really is consuming a whole lot more time than expected). And it will give others (anyone?) the opportunity to let the rest of us know what's going on. Perhaps post a photo or two. Give the scoop from the latest birthday party (and I don't mean just ice cream). Offer suggestions, advice, ideas. Share recipes. Connect - even from a distance.