Showing posts with label party. Show all posts
Showing posts with label party. Show all posts

Masquerade

Venetian masks are known world over for their elaborate designs and striking colour combinations. They are generally thought of as only being worn during Carnevale di Venezia (Carnival of Venice), but this wasn't always the case.

Originally, the masks were worn daily; and by doing so the wearer could hide his or her identity and status. A high born lady could wander the streets of the market, a common man could pass himself off as a successful merchant. The masks also allowed the wearer to act more freely without the constraints of their given social class and ignore the boundaries that would otherwise apply. This was especially true at a party, where the host would not have known whether the wearer was high born or not but could not risk offending invited guests, and so would have to have welcomed everyone wearing a mask. This is what makes the story of the Montagues sneaking into the Capulet masked ball without detection plausible (Romeo and Juliet).

However, given the possibility, the mask could be used for good as well as bad intent; one might sneak out from their manor house to speak with their lover in another part of town, opinions might be more openly voiced in conversation, or a knife might find its way into an enemy's back. Who was that masked man? Nobody knows.

Therefore, the daily use of masks was restricted - almost disappeared except for on rare occasion. Then, in 1162, a festival was held to commemorate a military victory. The festival became an annual tradition, and as it developed and became larger and more colourful each year, the Carnevale di Venezia was born. The masks became more and more elaborate and the balls, dances and parties lasted for days. That is, until 1797 when the King of Austria outlawed the Carnival and strictly forbid the wearing of masks.

Over the next 200 years, masks were usually only worn at private parties or at exhibitions as part of an artistic expression.  In 1980, a Carnival revival began in an effort to attract tourists to Venice.

There are three popular types of masks worn at Carnival. The first is the Bauta, which hides the whole face, but extends away from the lower part of the face so that the wearer can still eat. The extension also acts as a tunnel and alters the voice of the wearer, furthering the disguise. A Columbina is a half mask, which is often highly decorated with feathers and silk flowers, and is either held up to the face by a baton or tied around the head with a ribbon. Medico della Peste (the Plague Doctor) is the third type of mask, which got its ominous name from the Plague in Italy during the 17th century when it was worn as a precautionary measure against contracting the disease. It is easily recognized with its long beak and stark appearance without decoration.

Today, you can find masks pretty much everywhere you turn in Venice. Some are authentic and made in Venice. Most are not.

Tonight is the staff party for work, and the theme is Masquerade, which is a type of masked ball. Perhaps we will see if people do indeed act more freely behind the guise of a mask (there is no worry that some one with ill intent pulls a dagger out before running off into the darkness of the night). I'm sure it will be a lot of fun.

Make Your Own Occasions

Today is Monday. I’m going to wear a dress.

In itself, this is not an earth shattering concept. But let me explain a bit about how it comes about.

The other night, I was having a deeply philosophical conversation (okay, a “three glasses of wine in” conversation) with my dear friend A. I was remarking on the number of Pinterest posts of dresses, shoes, jewelry etc. that posters had commented “Beautiful. Wish I had somewhere to wear this”, or “I’d never have an occasion to wear this.”

Two years ago my mother was diagnosed with breast cancer; both breasts. At the same time, she was on the very top of the kidney transplant waiting list (one is not supposed to know they are at the top, but the nurses who care for my mom? . . . . well, she’s a favourite of theirs). Transplants are not given to people with cancer because the anti-rejection drugs taken after the transplant will speed up the production of cancerous cells if cancerous cells are indeed in the person’s body. So this new diagnosis after already waiting eight years for a kidney was an extremely harsh blow. My mom would have to be taken off the transplant list, fight the cancer, win against cancer and then go back onto the transplant list.

My mother; a fortitude of strength, made an instantaneous decision. Double mastectomy.  She said “I’m in my 60’s. I’m not having any more kids. My husband loves me . . . what do I need them for? I just need to get on with it, with living.”

Out came the breasts. She started chemotherapy. Her hair started to come out. We shaved her head. We cried. We bought beautiful scarves and dressed them up with brooches. My mother can rock a turban like nobody’s business.

And we started using the good china. For breakfast.  For meatloaf on a Tuesday night. For any occasion we felt like it. Because we had come face to face with the reality that life can quickly change directions on you and that there could come a day when we would no longer have occasions to celebrate.

So we MADE the occasions. And this is life. It’s not entirely about the occasions that are presented to you. Often it is about the occasions you create for yourself.

Today, my mom is a Silver Fox. She has a beautiful head of silver hair. We have 14 more months of testing to make sure she is cancer-cell-free. Then she goes back to the top of the wait list. In the meantime, we enjoy life.

Today, on a Monday, I’m going to wear a dress. I’m going to do my hair and make-up and then get on the skytrain and go to work. I will undoubtedly be the most elegantly dressed person riding public transit. But it doesn’t matter. It’s not important that people wonder why I’m dressed up. Let them wonder. Let them think I have some special occasion that I’m off to. 

The truth is I’m off to the most important occasion in life: life itself.

Dinner with Friends = Family Dinner

My girlfriend and I decided we needed to have a dinner party. Well, in truth, she had bottled wine with her roommate and it was time for the wine to be consumed. Not all 30 bottles mind you, but a healthy amount.

So Friday night we rounded up some friends. Or rather, SHE rounded up some friends while I sat at the bar drinking a martini while I waited. Then we were off to T&T market to find “provisions”. The girls in the group wanted to do salmon. But it’s January, so fresh salmon is not exactly plentiful.  Nor is asparagus. While they contemplated the fish in the display case, I took off to find the rest of the meal. Fresh green salad with sugar peas, mandarin sections and apple with a sesame oil red wine vinaigrette, steamed broccoli with lemon juice, yams baked in brown sugar and orange juice. When I found the group again, they had settled on chicken with coconut. Which meant a hunt for panko crumbs. Also picked up some gyoza to start, and some aloe vera juice and papayas to make muddled fruit vodka cocktails. Quick stop at the liquor store for the vodka and we set off for home.

I will say I definitely learnt the pros and cons of six people trying to prepare dinner in a tiny apartment with an uber tiny kitchen space; while you might think the work would go faster because of all those extra hands in truth it took much longer….mainly because we needed to take dance breaks and refill the beverages.

Divide the group into teams of two. Understand that not everyone is comfortable with a knife or knows to remove the seeds before juicing citrus. Know when enough is enough. Relax, have fun…it’s just food.
After a bit of prep work, a few fruity beverages and much laughter later, we sat down to a beautiful dinner with candles and the promised wine.

Summer Sizzle

Nothing says summer’s here quite like the first barbeque of the season. Don’t get me wrong, we are lucky enough to grill pretty much year round, despite the wet weather and sometimes snow. Our grill has also served us well in times of power outage. Having a side burner to boil water for tea certainly comes in handy when the power goes out.

Our family cooks all kinds of stuff on the grill. Some of the family favourites include asparagus, bell peppers, potatoes, whole salmon, pineapple, bananas, peaches . . . you name it, we grill it!

One of the easiest (and fastest) things I like to grill are pesto prawn skewers. Each year, my mom and I make our own pesto using basil grown in the garden. We freeze it in ice cube trays to make ideal portion sizes. Defrost the frozen cubes in the sun, add a bit of olive oil to make it more spreadable, add in the peeled prawns and toss to coat and all the hard work is done.  Set the bowl in the refrigerator to let the prawns marinated and absorb all that basil goodness.
Successful skewers begin with soaking the wooden skewers in water for about an hour. This keeps them moist and prevents them from burning when on the grill (yeh, I know . . . there are metal skewers out there especially designed for grilling…one day I’ll pick some up). Then I thread the marinated prawns onto the skewers, usually six per skewer. In a package of 31 – 40 count prawns, I end up with six skewers. I line them up when I put them on; tail ends all facing the same direction. Then it’s onto the grill they go, at a 90 degree angle from the grill slats so that they don’t fall in as sacrifice to the Grill God (that’s what asparagus is for).

Prawns cook quite quickly on the grill, depending on your temperature. Essentially, the prawns need to turn from translucent to white and firm with pink veining. This usually takes about two or three minutes; flip the skewers, baste with pesto marinade, and two or three minutes more.
You can serve the prawns as they are on the skewers, and use a fork to pull them off. Often I’ll put these out as an appetizer while preparing the main meal. Or, I’ll take them off the skewers and add them to the top of a salad with other grilled seafood such as scallops, salmon and a white fish like halibut or cod.

They also work well on a bed of pasta (remember that side burner I mentioned? Perfect for boiling pasta) with the grilled bell peppers and asparagus.
Grilled prawns lend themselves well to a variety of dishes and are a great way to start your summer grilling season . . . (or throughout the year)