(Little) Italy – June 12, 2022
Saluti!
Middle of June and, though smaller and less complex than our inaugural Greece supper, Italy came fully to life in our kitchen a week ago. The kids and I decided last minute to craft our second ISC occasion, but we knew that in order to pull it off successfully it needed to be simpler in all ways. We brainstormed nationalities, chose Italy because, well, Italian food is tasty and suited to warming weather, streamlined our efforts, and made key decisions in advance. We shopped all of the ingredients ourselves this time, made some exec decisions about what to cook and by whom, invited two rather than four kids to the house, and hosted a casual cook and eat supper the next day.
The weather was perfect; Italian music filled the kitchen and I delighted in the easy chit chat between friends, the smell of fresh basil, dough and onions, and successful teamwork. I did virtually nothing save pick greens, flowers, and sample the whipped cream. A highlight was moving the entire kitchen table rig outside to the backyard and setting it up for our meal, and hearing Rania say: this is something our family would do.
Willoree, Rania, Phoebe and Joss knocked it out of the park! These kids. They’re just incredible. I am so grateful! We enjoyed a laid back, joyful and delicious meal in the setting summer sun, and we thank everyone who came for helping make it flowy and fun.
On the menu: homemade pizza made to order with a slew of topping choices; an Italian wedding soup; a lovely caprese salad; homemade garlic rosemary focaccia, fresh strawberries and cake + whipped cream (added a touch of salt: magic!) and a beautiful but simple mixed green salad from the garden. Oh, and rooibos tea. (Which had nothing to do with Italy, but everything to do with flavor and Phoebe’s recent beverage obsession.)
