I am on the board for my local mothers club. It's not nearly as exciting as it sounds (really it's not) and actually 4 months in I already plan on only sitting on the board for the one year - mostly because I now recognize that I don't have the time (or at least am not prepared to give the time) the club needs form me to grow and expand.
But it's a fun club. We do mommy stuff, like...meeting at local bars when the kids are asleep and the husband are home. or... going for coffee the following morning so we can all nurse our hangovers together and our children can distract each other. Mommy stuff, you know?
It's nice to have the option! and from the club I have made a couple of friends who I imagine to always be there. Two of these friends and their subsequent families (making us 6 adults and 8 children) and my family get together every 4-6 weeks and have our Tri-Family dinner. We take turns hosting and last night it was my turn and I knew exactly what I was going to make.
Hawiian pulled port fajitas with celeriac pineapple slaw and coconut rice. It was a recipe from one of my favorite bloggers Half Baked Harvest that I only slightly adapted to use up a whole bunch of celeriac I'd received in my CSA farm share.
and I finished it off with a raw Key Lime Pie. I love impressing people with food and then dropping the bomb that what they're eating is "healthy"! and clean! and all organic!
I wish I'd taken pictures. I need to get in the habit of taking pictures.
The food was a huge hit though and it reminded me how much I love to host. mostly because I cook all the time and usually my audience consists of a 1, 2 and 6 year old (and sometimes a 43 year old if he gets home in time for dinner). They are all appreciative and always make the right sounds and noises I need and want to hear (most of the time) - but its not the same as when you get to wow a fellow foodie. Someone else who appreciates food as much as you do, someone else who will talk through the whole experience with you and not think you're crazy for linking emotions to different flavors and textures.
reason #1203 why Liv is moving to San Francisco.
I promise to start taking pictures.