We’ve just returned from a week in Paris. Whereas gay Paris used to mean long walks holding hands, tastes of art and talk of inspiration, with a baby, Paris meant long walks to help her sleep, curses at the seemingly constant fire engines and stolen moments to hold hands. Don’t get me wrong, though, we had an absolutely lovely time. It was simply different.
We’ve arrived back in the UK to Royal Wedding fever. Houses are “decorated,” and every souvenir imaginable is on sale somewhere, somehow. We’re planning to make Mexican food and have the TV on with friends. The kids will romp on the floor, if the weather is nice, we’ll have the windows open.
I can’t help but think that somewhere in this city, a bride is getting ready to marry her Prince. No matter that the world is watching, that her prince is actual royalty, and that there will be more guests at her special day that she’s never met than people she knows. Somewhere in this city, a young woman in love is preparing to become a wife.
My thoughts keep wandering back to my own wedding. The one I fled, the one I questioned, the one that, in the end, did live up to the cliché of being the best day of my life. And I can only hope that the same is true for the young woman who is preparing to say her “I do” as the world watches.
I remember feeling strange about living out such an intimate moment in public. It’s hard to imagine what they are feeling. But I hope that no matter how challenging, strange and dictated by protocol, that these two find a moment, or even a glance between them that belongs only to them.
Mazal Tov, to the Bride and Groom.
And now to my guac and salsa.
Blood Orange Salsa
3 large yellow tomatoes
20 vine tomatoes
5 spring onions
2 blood oranges
½ bunch fresh cilantro (coriander)
½ t ground chipotle
salt to taste
This is a simple, happy salsa – great for a celebration. It’s good to make this a day in advance so all the flavours can marinate.
Chop the tomatoes and spring onions and blood oranges into bite-sized pieces. Combine in a large bowl and mix together. Then chop the cilantro and add along with the chipotle. Mix well and add salt to taste.
Does the world really need another guacamole recipe? I say YES!
Mash a couple of avocados with a clove of garlic. Add a handful of finely chopped fresh mint and a teaspoon of dried, crushed mint leaves, a pinch of salt (to taste) and the juice of half a lemon.
Serve on daikon radish rounds. Or crunchy beetroot wedges. With crudités or, of course, corn chips.