>> Saturday, April 12, 2014 – suitcases
A feast has certain requirements. Some are standard and some are, of course, personal.
The food need not be fussy, but it should be fresh and abundant. A feast should provide enough plenty for the meal you are eating now and the meal that you will eat after. Think of the bread from one meal that becomes the salad or the soup or the French toast in the next.
In my opinion, a feast should always include fruit and, in the opinion of most, there should also be grapes that have been made into wine.
The table itself is not important, but the people that it includes are. To feast is to share and so a feast should include the people that you share most with and are willing to share everything with.
It should also include a reason for celebration. The reason need not be anything more than simply being together and sharing food and wine.
And lastly, a feast requires absolute presence. It is perfectly fine if that presence is rendered slightly sloppy by the wine and the emotions that come with such plenty, but it should be free from distractions such as shop talk, to do lists, and worries beyond the table.
The next two weeks I will be feasting in the Republic of Georgia and, adhering to that last requirement about presence, I will be taking a break from blogging. Considering the importance that wine plays in feasting and that Georgia happens to be its birthplace, I am confident that more meals than not will be a feast of sorts. When I get back to Munich I promise tales of wine, walnuts sweetened with grape juice and served as candy, tarragon soda, and feasting in Georgia.
May your spring be full of feasts and plenty in general.