Love and Layers of Lasagne

There are two kinds of people who make messes in the kitchen–those who cook and those who simply prepare meals.

Anna, our Latvian/Russian daughter-in-law, is one who cooks. All the women in her family chop, combine, stir, taste, and serve wholesome food from scratch. From a very young age she watched and learned from her grandmother and mother before beginning to experiment on her own.

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The cooking gene skipped around in our family. My grandmother cooked. My daughter cooks. My mother prepared food that fed us. Joy of cooking didn’t inhabit me either.

Because I care about nutrition and eating well, I put in the time required for meal prep during the years when everyone was living at home and hungry. Friends who loved stirring up tasty concoctions everyday were a regular source of inspiration. I copied their easiest ideas. One-dish meals, everything mixed together-protein, veggies and carbs, were my best efforts. This was also efficient because meals could be made in large enough quantities for leftovers.

I have never lusted for or spent any time making lasagne. To my taste, béchamel sauce is like eating wallpaper paste, bolognaise sauce so heavy with meat and thick chunks of canned tomatoes. Then, those layers of rubbery pasta–simply too much of everything.

One December, several years ago, Anna made what she called Latvian Lasagne for our Christmas Eve dinner. It was a recipe she invented. The origins began while she was a student in university. It evolved as circumstances in her life changed. Each improvement was sparked by an episode of love.

The Beginning Episode:

In 2007 Anna left Riga, Latvia to attend Bournemouth University in the United Kingdom. While there, she bought a book for one pound Sterling called Simple Pasta. She found her bolognaise recipe and cooked it many times for herself and friends in their shared living quarters. They poured it as a sauce over different kinds of pasta or ate it as a hearty stand-alone meat and vegetable main course.

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The Second Episode:

There was a German boyfriend for a few years. His mother was a wonderful cook who took enormous pride in her meals. Anna enjoyed many excellent dinners in their home. One time, lasagne was served. But, it was a disaster. The green colored pasta was undercooked and crunchy, the sauce too dry and tasteless. All three sons complained loudly. There was drama as their mother, humiliated by criticism, slammed her hand on the table, stood up and left the room, taking a bottle of wine with her.

Anna thought the recipe could be improved. She began by using her already perfected bolognaise sauce, layered it with thin, flat sheets of pasta and baked it in the oven.

The Final, Most Important Episode:

A new relationship bloomed between Anna and our son, Adam. He told her his mother said he should eat something green everyday. So they began adding fresh spinach and basil leaves into the lasagne layers. Then he suggested a bit more cheese might enhance the final result. This became his special part of the assembly. Collaboratively, they improved the recipe to its’ final evolution and, soon after, began a new life together. Letting Go In Latvia

It was during that Christmas Eve dinner several Decembers ago that my taste buds took serious notice. This was lasagne I wanted to eat again. It wasn’t ponderously heavy. It was slightly sweetened with the addition of bacon, flavor-enhancing vegetables, liquefied and mellowed with milk and red wine reductions. The ingredients blended smoothly, beautifully, yet distinctively. You couldn’t help but comment on the wonderful combination of flavors. Everything worked in this dish. I wanted to know how to cook it.

November 2015, in the days after the terrorist shootings in Paris, Latvian Lasagne offered me respite from the shock waves that followed. Planned attacks on several cafes and the Bataclan concert theatre occurred on a Friday night. Everyone in Paris was tender and raw after the devastating events. Friends from the U.S. were arriving on vacation. We had already arranged to take them out to a restaurant for dinner.

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la belle equipe memorial after paris shootings november 2015

Eating out socially in a public setting was the last thing anyone felt like doing. Instead, I shopped in the morning on my eerily quiet market street and spent the afternoon meditatively chopping, sautéing, and stirring a bubbling pot of sauce. Then I went about setting a formal dining table, assembling and baking Anna’s lasagne to share with our guests. It was an activity I needed, focused and calming, to cook for friends we love and hadn’t seen in many years.

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That evening, six of us sat around the table, warmed by candles, nourishing food, friendship, and conversation. It was the right blend of the right ingredients and the right recipe. I can’t forget it, even now, entwined in the world circumstances…

This month we are approaching a holiday season where family and friends gather in celebration and familiar food is often featured. Traditions in our family have benefitted from each overseas location where we have lived. Merging ideas from other geographies and people who became part of our extended family have contributed to our own evolving traditions.

With our dual culture family with us in Paris this holiday season, we will chop, stir, and assemble the layers of Latvian Lasagne together on Christmas Eve.

Even if you have your own traditional holiday meals, this is one of the very best cold weather comfort foods to cook for family or dinner guests.

Everything about the end result is worth the mess in the kitchen!

 

LATVIAN LASAGNE

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Some of the basics: flat sheets of pasta, spices, canned tomatoes in juice, white and red sauces, red wine, milk

 Ingredients for Bolognaise:

  • 2 carrots, chopped
  • 1 onion, chopped
  • 6 stalks celery, chopped
  • 6 large mushrooms, chopped
  • 6 cloves garlic, chopped
  • 300 gm bacon, chopped [In France, I use lardons which are already chopped chunks of bacon]
  • 500 gm [1 pound] lean ground beef [5% fat]
  • 600 gm or 1 large can of tomatoes in juice
  • 150 cc [2/3 cup] red wine
  • 150 cc [2/3 cup] milk
  • 1 T. dried oregano
  • 1 T. dried basil
  • Fresh ground pepper
  • Red pepper flakes [optional]
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spinach, mushrooms, celery, carrots, onion, garlic, grated cheeses, fresh basil

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chopped and ready to cook

Ingredients for the Layers:

  •  Red sauce of choice, ~400 gm [This is approximate, but use an amount that when mixed with the white sauce covers the casserole to the edges.]
  • White Alfredo or lasagne sauce of choice, ~300 gm [As above.]
  • 250 gm mature salty cheddar cheese, grated
  • 250 gm mozzarella cheese, grated
  • Baby spinach or torn up leaves of regular spinach
  • Fresh basil leaves [optional]
  • Fresh or dried lasagna noodles, enough for 3 layers in casserole dish [Do not use wavy edged noodles. Anna says these are ugly. Use thin, flat sheets of pasta.]

Making the Bolognaise Sauce:

  1. Heat 2 T. olive oil in large saucepan over medium heat.
  2. Sauté onion until translucent.
  3. Add carrots and celery and cook until softened.
  4. Add bacon and cook until it turns pink.
  5. Add ground beef. Cook and stir until it turns brown.
  6. Add red wine, reduce heat and simmer until ½ has evaporated.
  7. Add milk and do the same thing.
  8. Stir in canned tomatoes with juice, garlic, fresh ground black pepper, mushrooms and dried spices.
  9. Keep stirring and mix everything together well.
  10. Turn heat to low for 45 minutes to one hour, cooking until mixture is thick.
  11. Take off heat and set aside.

This sauce can be used with any type of pasta.

Assembling the Layers:

  1. Wipe bottom and sides of a deep-sided casserole dish lightly with olive oil.
  2. Place a layer of noodles on the bottom. Break dry noodles to fit evenly in pan.
  3. Spread one layer of bolognaise sauce over noodles.
  4. Sprinkle a sparse layer of grated cheeses over sauce.
  5. Add a layer of fresh spinach [and a few mushroom slices if you kept any aside.]
  6. Add 5 leaves of fresh basil, optional.
  7. Cover with another layer of noodles.
  8. Repeat layers one more time.
  9. Cover all with noodle sheets.
  10. Mix red and white sauces over top and spread to edges of pan.
  11. Cover with remaining cheese, as generously as you desire.
  12. Bake 180 C. [350 F.] 30 minutes for fresh pasta, 60 minutes for dried. [Noodles must be cooked all the way through. No crunchy pasta like German mama!]
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first layer of noodles, sauce, light cheese, spinach

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mushrooms sprinkled in

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grating salty english cheddar

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pouring red and white sauces over top layer and spread to edges

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adam fine tunes the cheese layer

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out of the oven and straight to table

Serve immediately with salad and fresh baguette. Decant a Volnay red wine from Burgundy or serve Chablis if you prefer white. Light candles. Savor everything and everyone around the table for a long, relaxing evening.

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latvian lasagne dinner chez nous, recently, for friends

Final notes:

  1. Purists will note this is not Italian style lasagne. Anna describes it more as a “pasta cake”. She believes cheese is what makes the whole thing extra delicious. Adam still does the cheesing at home. She usually thinks he overdoes it, but then says it always turns out great.
  2. You can make it non-dairy by eliminating milk, white sauce and cheeses. It then becomes a tasty “red-only-pasta-cake”.
  3. You could make it vegetarian by eliminating bacon and beef. I don’t actually know how that would taste. The bacon adds something subtle and sublime.
  4. There is no added salt. Bacon and salty cheddar are enough.

There is flexibility in personal touches. I usually put red pepper flakes on the table because I never know other people’s preference for spiciness, but sometimes I sprinkle them inside the layers.

 

 

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anna jerofejeva ulfers

Other stories about Latvia and Anna’s family: Begin With Russian DumplingsShrooming in Latvia,

 

Begin With Russian Dumplings

We might live in less divisive times if world leaders learned a few lessons from multi-cultural families.

The intersection of New Year’s weekend in Latvia with the Russian side of our family [by marriage] with news of cyber-hacking by Russia’s government in the U.S. presidential election is one example. Cultural and political tensions between nations have always been complicated to resolve. In contrast, relationships in our dual culture family grow stronger with shared experiences, cooperation, and acceptance. People behave better than governments.

The holiday time in Riga made me think about new ways to initiate diplomacy between Russia and the United States. It might begin with, well…making Russian dumplings.

I have been to Latvia twice with our daughter-in-law’s family. [Shrooming in LatviaLetting Go In Latvia] What I know about Russian generosity, from the first time and thereafter, is that it begins at the table and flows outward from the heart.

New Year’s Eve, December 31, 2016

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This was the evening for a small family gathering. After gifts were exchanged, we sat down at Aunt Olga and Uncle Ivar’s large dining table.

There was food covering the entire surface. We generously helped ourselves to dishes of caviar or smoked fish and quail eggs on bread. There was a huge platter of olives, pickled tomatoes, stuffed peppers, salted cucumbers, garlic and mushrooms. There was perch salad, stuffed calamari, meat salad, and layered shrimp salad. There was sturgeon in fish jelly, herring-in-a-coat, and lamprey–a bottom feeding fish that I diplomatically declined.

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aubergine salad, crudités, caviar, quail eggs on smoked fish, meat salad, marinated mushrooms [from the forest]

That was the beginning. Later, a second round of eating featured mutton, potatoes, and  more of the first courses. The finale was cousin Polina’s homemade cheesecake.

We toasted throughout the meal [me, too!], which meant raising a shot glass of icy Beluga Vodka and downing it whenever someone spoke. After the first two toasts, I strategically sipped my drink. The other women refrained from vodka and drank juice or wine. I stayed with the cold Beluga [too special to ever use in a mixed drink], finding it perfect with the food.

At 11:00 PM, when it was midnight in Moscow, we toasted the Russian New Year. One hour later we toasted the arrival of 2017 in Latvia. Fireworks lit up the sky. Seven-month-old granddaughter was carried to an upstairs window to see the colorful light show.

New Year’s Day, January 1, 2017

The day for partying with family and friends! Guests and more guests arrived throughout the afternoon. It was an open house that overflowed with adults and children of all ages. There were platters and casseroles of food, shots of vodka [yes, indeed], glasses of cognac [with tonic and lemon], prosecco, champagne, beer and wine.

Russian music concerts played nonstop on the television. Women gossiped around the table or in the living room. Men stood at the kitchen island for manly talk and vodka. I learned that if Beluga is not available, Grey Goose or Finlandia are good choices for icy shots.

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manly toasting on new year’s day

Yuri Gorbacev is the maternal grandfather of Anna, our daughter-in-law. Every year, on January first, he makes fresh dumplings from a family recipe that originated in the Ural Mountains.

Meat stuffing had been prepared the day before. It was a mixture of ground beef and pork, eggs, salt and pepper, onions and cabbage. When it was time to make the dough, two young girls joined Yuri. A new generation was eager to learn, as there is no written recipe.

Basic Dumpling Dough [by observation]:

Start with a glass bowl with water in it. Break three eggs into the water. Stir yolks with a fork until broken. Throw in two unmeasured amounts of salt [like mini handfuls]. Add more water. Pour in flour straight from the bag in several batches. Keep stirring with the same fork, even when dough gets thick and sticky and hard to turn. Arm muscles helpful.

Eventually, dump the lump of dough onto floured counter. Begin kneading.

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yuri’s hands, photo courtesy of kristians lipse

The girls were fully engaged under Yuri’s guidance. The rest of us watched. Our hands-on help time was approaching. Kneading completed, the dough was rolled out flat and thin, then cut into small rounds with the open end of a glass. Each round had to be packed full of the meat mixture, pinched tightly closed, bent into a circle and laid on a floured tray.

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the art of cutting circles, photo courtesy of kristians lipse

Readied dumplings were placed in boiling water. In a few minutes, they were pulled from the pot and immediately served. Latvian sour cream with or without black pepper was the dipping sauce. Vodka shot optional.

My son, Adam, and I stood next to each other as part of the dumpling-filling team. Others continued to roll dough, cut circles, fill or boil dumplings. Volunteers rotated by choosing a part to play: production, cleanup, serving, eating, or simply enjoying the party.

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leila lends her helping hand

The volume of voices suddenly grew very loud. Russian–spoken, shouted and sung overwhelmed the room. The cacophony turned into background “white noise” for Adam and me. We spoke of feeling “invisible” in the middle of a hubbub we couldn’t understand. It was surprisingly peaceful, even meditative. We murmured in our own language, rhythmically filling, pinching, and turning out dumplings.

Adam said it is like this every year. The dumpling ritual gives him a purpose. Then, when he can no longer discriminate words through the tangle of sounds, he slips into his own thoughts. It’s a little quieter there, yet he remains physically present amid the chaos. He can be happy in both places at the same time.

I had my own thoughts, too. Here I was, on New Year’s Day, in a houseful of partying Russians and Latvians who embraced me with ease. No tension. No discord. An international marriage, a dual culture grandchild and, of course, Yuri’s dumplings bound us all together in friendship, joy, and love.

It should always be this way…

 

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the cutest dumpling

Shrooming in Latvia

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photo by olga gorbacova

In June 2015, our son, Adam, married his bride, Anna, next to a lake in the Latvian countryside. The partying went on for two days and was partially described in a previous story, “Letting Go in Latvia”.   Letting Go In Latvia

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the site, june 12, 2015

The women in our daughter-in-law’s Russian family–mother, aunt, grandmother–invited me to return to Riga for mushroom hunting season in September. Foraging the forest for edible fungi is a highly anticipated annual event.

The lack of language on both sides [no Russian-me; basically no English-them] was slightly daunting. Then I realized it would be crazy to pass up an adventure like this. Think of the advantages: I would forge a new Russian/American alliance. I would participate in an ancient survival skill involving tools and hunting. And I would learn to avoid poisonous fungi that could upset international family relations.

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architecture in the historic part of riga

Arriving in Riga, I was hosted to a private tour of the old city and its’ history. My guide, a young Latvian woman, spoke fluent English. Anna’s mother, Tania, who speaks a little English but not confidently, acted as my personal photographer.

Like many small Eastern European countries, Latvia has a complicated history. In the beginning it was purely Pagan. Then Germanic people arrived bringing Christianity to the old world mix. They set up shops and churches and a new form of civilization. There were also influxes of settlements of Poles, Finns, and Russians.

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on the tour with tania

After WWI, from 1918-1940, Latvia had a brief, twenty-two year period of complete independence. The Russians returned in 1940. Then, the Germans replaced the Russians until WWII ended. In 1945, the Russians ran the Germans out for the last time. The Soviet Period lasted until 1991. Finally, Latvia underwent its’ second independence with the breakup of the USSR. The post-Soviet years began.

In 1991, a new law stated that in order for citizens of Russian heritage to receive Latvian passports they must learn both the language and history of the country. Many chose not to, as they were past school age, raising families or trying to get by working their everyday jobs. Anna’s maternal grandmother, Vera Gorbacova, is one example. She was born on the eastern edge of Latvia near the current border with Russia. She raised two daughters, Tania and Olga, and worked in a factory. She never learned to speak Latvian. The family’s mother tongue is purely Russian.

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vera aka “babushka”

Mushroom hunters in Latvia are a devoted cult. The day of the hunt has its’ own rituals. As foragers, the women have favorite forested areas where they return many times each season. Mushrooms are best harvested in cool, rainy weather where fungi grow plentifully in mossy groundcover, under trees, rocks, and leaves.

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Early fall of 2015 was unseasonably warm and sunny . I didn’t need to dress traditionally in rubber boots or even wear a coat. We left Riga mid-morning and drove 45 minutes outside the city to the secret woods. My guides were Tania, her sister Olga, and their friend Edita, who acted as my translator. That day, they needed to do some serious sleuthing to find coveted treasures.

I was given my own set of tools–a basket holding a knife for harvesting and a purple plum for energy. I was shown how to cut mushrooms close to the ground with the special blade. Off we went, fanning out to cover maximum territory.

The woods were not particularly dense, but if I wandered out of visual range I would hear a plaintive “Wennndeeeeey, where are you?” These women were not about to lose an American in a Latvian forest. I tried to stay within their range of comfort.

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serene beauty in a secret forest

Olga is particularly gifted in guiding the hunt. She would search an area alone and then call me over to do the actual picking. Or cutting. But I really liked finding some little nest of mushrooms on my own. However, when I showed them off proudly, Olga threw most of them back on the ground because they were too small. Or they were­, well-poisonous.

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olga scouting for me

One of the great parts of the day was when we returned to the car for lunch. A tailgating party! From the open trunk came a delicious little feast you could hold in one hand. No plates or napkins necessary. Silvery smoked fish covered small squares of sliced black bread. There was a whole hardboiled egg, and a big wedge of red tomato.  Lunch looked like a beautiful still life painting–in my hand.

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olga and edita

Two more hours of hunting before returning to the city, changing clothes, and meeting at Tania’s to cook dinner. My translator from that point on was the vivacious Julia, married to the very patient Juris who would not take a drink of alcohol during our time together because he was responsible for safely chauffeuring “precious cargo”–Julia and me. You have to love a man like that!

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cleaning ‘shrooms with julia

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the harvest pre-cleaning

Tania was cleaning mushrooms when we arrived. Her technique was meticulous. They must be completely peeled–head to stem. [Thus, the bigger, the better means less overall work for more result.] If the inside of the stem was not perfectly white, when looking at it from the bottom, it meant that worms had invaded. These were immediately discarded. After peeling, mushrooms were rinsed and drained in a colander.

While the cleaning is tedious, the cooking is easy. Slice and chop stems and heads into random sized pieces. Sauté diced onion in olive oil. Add mushrooms and cook on medium-high heat. Keep the water that is released and stir it around to steam them.

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Then, drain the water. Add some butter. Add two big spoonfuls of solid cream [like crème fraîche]. Add salt. Serve immediately. [I would add a generous grind of fresh pepper or even some red pepper flakes. Not Russian at all.]

While Tania was preparing our meal of roast duck, fried potatoes, sautéed mushrooms, and sliced tomatoes, Julia was introducing me to the finer points of drinking vodka Russian style. It should be consumed in shots and always with traditional food pairings.

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fish, onion, tomato on black bread, icy cold shot on the side

First the vodka is frozen. Pour into a shot glass. Drink the shot. Immediately eat a tiny piece of black bread covered by oily fish, onion, and tomato. Or, take a shot, followed by a pinch of warm fried potatoes and some pickled cabbage. Either way–deliciously satisfying. No side effects.

A cultural turning point occurred unexpectedly at evening’s end. For dessert we had eaten sweet watermelon chunks with our fingers. This reminded me of a story Anna had told me from her childhood. So I shared it with the others.

When her parents, Tania and Sergei, would go out on summer evenings leaving her at home, Anna would slip out of the apartment and go to the market with saved coins. She would pick out a big ripe watermelon and lug it home. Managing to cut it in two pieces, she ate one whole half, by herself, with a spoon, down to the white rind. Seeds and all!

As I finished telling the story, everyone glanced down at the dessert plates. On every plate there were two, maybe three watermelon seeds, idly dropped. But, on my plate, there was a black and white mountain of seeds because I had carefully picked them out. Every one.

I quietly covered my plate with a napkin. But it was too late. The women watched, and then–they erupted into uproarious, mirthful laughter. And so did I.

As it turned out, Glasnost prevails. Around this cross cultural table of Anglo/Russian women we laughed long and hard–and saw each other clearly.

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my favourite tania and julia photo, june 2015

Letting Go In Latvia

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Jumurda Manor, Latvia

Joseph Campbell, noted mythologist and philosopher, wrote, “A ritual is an enactment of a myth. And, by participating in the ritual, you are participating in the myth…But you don’t know what you are doing unless you think about it. That’s what ritual does. It gives you an occasion to realize what you are doing so that you’re participating in the energy of life. That’s what rituals are for; you do things with intention…you learn about yourself as part of the being of the world…”

Campbell also said, “Mythology is poetry, it is metaphorical…it is beyond images. Mythology pitches the mind beyond that rim, to what can be known, but not told.”

Herein lies the challenge–to tell a story that for the past two months has been largely beyond the reach of my own words. It is rooted in a ritual with pagan origins. It also happened to be part of the wedding of our son and his Latvian/Russian bride.

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ceremonial site from our skylight window

In a countryside setting outside of Riga, Latvia, June 12 was as perfect as a summer day can be anywhere in the world. There was warm sun and a light breeze. Cloudless sky. Lapis-blue lake and a field of soft grass. A ceremonial framework of boughs entwined with flowers. Shared vows in both Russian and English. Radiant smiles. Applause, joy, and love.

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The after party began with a scavenger hunt and Champagne for guests as the newlyweds were whisked away for photos. Upon their return, the celebration continued with good food and drink, fantastic music, poignant toasts and funny speeches.

Just before midnight, the band music stopped. All of the guests were ushered from the party tent, down the hill, to the wedding site near the lake. Glowing candle lanterns lit the darkness. DSCF1672 Blankets were offered for the cool evening air. There was a young man playing soft guitar music. Two chairs had been placed beneath the framework of boughs and flowers. The mothers of the bride and groom were instructed to sit on the chairs. Then our children sat on our laps. No one understood what was happening, but we became participants in an ancient cultural myth.

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Mičošana [pronounced “Michuashana”] is a Latvian wedding tradition that dates back to [pre-religious] pagan times. It symbolizes the moment when the bride becomes a wife and the groom a husband. It is a way of saying “goodbye” to childhood and home. In this enactment, there was an unspoken tribute to both mothers as we held our children one final time before they passed into adulthood and the creation of a new family. It is a sweet, sad, and yet somehow romantic experience.

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Historically, Latvia was a country of peasants living and working on large farming estates under a feudal system. Girls typically married boys from settlements far away. Mičošana became a ritual of farewell. After marriage, the bride would live on her husband’s settlement, rarely seeing her own family again. The ceremony symbolized “giving the bride away” because it severed ties between the girl and her family.

Here is how it went 21st century style. Midnight–the end of the day and the beginning of a new day. With soft background music and married children on our laps, the bride’s mother took off her daughter’s veil and placed it into a box. She tied a ruffled apron around her daughter’s waist. IMG_4409

I placed an engraved wooden pipe in my son’s hand. The bride and groom stood together with their symbolic accessories and read aloud the roles they would now assume. This was the lighthearted version of contemporary Mičošana, with laughter too. From a basket holding printed cards the bride read, “I will drink beer and be the master of the remote control.” The groom, “I will always be very pretty and sweet.”

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The readings went on for several minutes. The wedding bouquet was tossed by the bride. Finally people began to drift uphill to the tent where the party continued until the sun rose. But something very special had happened. I didn’t know what it meant. I didn’t have words to describe it. I only knew how it made me feel. And I couldn’t stop thinking about it.

Walking back across the grassy field, the bride’s mother and I linked arms. She turned to me and said softly in rudimentary English, “Wendy, when babies come, 50/50, okay?” I wrapped my arm around her shoulders and said, “Of course, Tanya. 50/50. Always.” It was another unexpected moment. Her overture touched me. The meaning behind the words was heartfelt and real. Women, then mothers, and now a multi-cultural family bound by our children.

Later, as I learned more about Mičošana, the symbolism became clearer. Our son and his wife have assumed roles in an international marriage. It will take our daughter-in-law far from her Latvian family home. She will undoubtedly see her parents and family less and less often. The bittersweetness of the midnight ceremony was the same parting experienced by generations of brides over thousands of years.

I believe Campbell. Myths are important. Rituals are important. Poetry is important. Symbolism runs through ceremonies from ancient times to the present. Because of our thinking nature, we strive to understand the meanings underneath. And this helps awaken us to our place in the circle of life.

Campbell’s words, again: “…by participating in the ritual [with intention]…you are being put into accord with the wisdom of the psyche, which is the wisdom inherent with you anyhow. Your consciousness is being reminded of the wisdom of your own life.”

This is what we hope for all of our children. We wish for them to grow into the wisdom of their own lives.

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ajutimestwo, 6-12-15

SOLYANKA [pronounced Sahlahnka] aka HANGOVER SOUP

Partying continues well into the day after a Russian/Latvian wedding. A thick hearty soup of salty, cured meats and sausages is usually on the menu after a night of drinking. It hits the spot with its’ rich meaty stock, briny pickles and vegetables, garnished with sour cream. Although there is a vegetarian form, meat solyanka is more common. I fell hard for it’s delicious taste at Jumurda Manor. Anna and I made a version in her London kitchen. The key is simply a lot of sour and salt in a rich broth. Ingredient proportions are flexible. Rice can be substituted for potatoes. This is an “everything but the kitchen sink” kind of soup, but tastes so much better than you think it will!

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lean beef and seasoning for broth

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other raw ingredients

MAKING THE BROTH

  • 300 gm lean beef rump
  • 1 whole onion, peeled
  • 4 bay leaves
  • 1 T. whole peppercorns

In a saucepan, cover broth ingredients with water. Boil uncovered over medium heat for 30 minutes. Take out onion and discard. Continue boiling until the meat is cooked through, about 1.5-2 hours. Add additional water to keep meat covered and to build up broth. When meat is tender, take out to cool slightly. Skim fat off top of broth.

NEXT STEPS

  • 200 gm Polish sausage
  • 100 gm good German ham

Cut cooled beef, sausage and ham into julienne strips. Cube some potato. Place in broth to simmer.

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ready to use ingredients

Chop ½ onion and sauté in olive oil. Add julienned carrots and ¼ cup [or more] tomato paste. Continue sautéing for a few minutes then add all of this to stock.

Place sliced meat in skillet to warm slightly. Then add to stock.

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brine soaked cukes and olives

IMPORTANT FINAL INGREDIENTS

  • Jar of cucumbers in BRINE. Different from regular pickles. Saltier. Brinier. See photo.
  • Black olives packed in BRINE

Stir in julienned cucumbers, whole black olives and ¼ to ½ cup [or more] of the brine.

When potatoes are cooked, turn off heat. Salt and pepper to taste.

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Slice fresh lemons into circles and place over top of soup. Cover pot and let sit about 30 minutes. Remove lemons. Serve garnished with a large dollop of fresh sour cream.

Delicious and nutritious even without the hangover.

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