The meal was wonderful. Lamb Souvlaki with a lemon, spring onion and greek yoghurt sauce. Drea made some pita breads for it and also created a lovely table display from iris leaves from the garden which she wove into a mat and then put on some large rose-hips, some passion-flower fruits and various leaves of different colours to give a feel for what colours are present in nature at the moment. A nice bottle of greek wine which we had been given as a present from holiday was excellent.
Drea also made an apple crumble for dessert, but that will have to wait until the meal has gone down a bit.
One of the most significant things for me about the meal was to take the time to savour the flavours. Don't rush the food. OK, how do you savour it? Think about the sensations in your mouth. Describe them mentally to yourself or outloud to others. What does the flavour remind you of? Take your food in combination with other parts of the dish on offer - what does it taste like with a sip of wine (before, after or during). Try to smell the food as you are chewing it. This is a real challenge for me. Touch, taste and smell are my least developed senses. But the trick here (like so many things) is to want to experience the food.
If nothing else, this can serve as a guide to what to do differently next time you make the dish - a little less garlic, perhaps or a touch more salt.
What else? Candles. A couple of large night-lights to provide that living elemental quality that only a living flame can give.
The most important thing though, is to share the meal if you can - the conversation and the opinions about the dish itself, certainly. But just being with family and friends and letting the act of eating act as a springboard for other observations and comments and a chance to catch up on what has been happening in everyone's life that day.
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