Flower Speak and May Day!

May Day Bouquet: Tulip, Pansies, Rosemary

As we approach May Day and Mother's Day, I started wondering where those customs came from and what their traditions entailed.  May Day, as it turns out, traces it's roots all the way back to the pagan traditions (Beltane - ancient New Year) of the Druids in the British Isles, prior to the birth of Christ.  During the Roman occupation of Britain it was combined with their celebration of Flora, the goddess of flowers, which occurred at the same time of year.  Under the Puritans, the pagan celebrations were discouraged and eventually May Day became a celebration of joy and flowers, it's popularity carrying on more strongly today in Britain than in the US.  The idea of giving flowers as gifts to others is probably the most common expression of May Day within the US today.  As the ancient pagan traditions celebrated the new life of the year, fertility rituals were also a significant part of those celebrations.  Thus, as practices were incorporated together, Mother's Day, the celebration of Motherhood, became an expression of the pagan celebrations, carried on in modern times.  In the Victorian era, the "meanings" of flowers took promenance.  Courtships were to be carried out very discreetly and lists of flowers and their meanings were circulated, so that a bouquet "said" something to the person it was presented to.  Back to present day, with a nod to yesteryear, what a fun concept, to give "meaningful" floral gifts this May Day and Mother's Day.

So, what do flowers "mean"?  As I began researching the language of flowers, one thing became very clear...floral language is NOT!  The biggest consistency is inconsistency, (with only a very few exceptions).  The more sources I sought, the more variation I found regarding the meanings of various flowers.  So, while giving a "meaningful" bouquet is a fun and creative gift, one would be advised to also express one's thoughts clearly in words, just to prevent any meaning-mix ups!

That being said, the three most consistent flower meanings I ran across were: Red Rose - "love, deep and passionate", Forget-Me-Not - "true love forever", and Red Tulip - "declaration of love".  For the sake of this article, I am sourcing primarily from "The Meaning of Flowers: Myth, Language, & Lore" by: Gretchen Scoble and Ann Field.  As I went through flowers and meanings, my thoughts went to what I could find around me at this time of year.  There are, of course a multitude of flowers available through florists.  However, I wanted to see what I could give as meaningful gifts that might already be in bloom, in season, locally, (as original May Day bouquets would have been compiled).  Here's what I came up with, (some are not in bloom yet here in April, though will be later in the summer).

For a Love:
Red Rose - love, deep and passionate
Red Tulip - declaration of love
Pansy - thoughts lovers share prior to speaking a word
Violet - faithfullness
Forget-Me-Not - true love forever
Heliotrope - devotion
Rosemary - remembrance
Dogwood - endurance/enduring
Honeysuckle - represents the bonds of love

My bouquet (pictured above), of currently available flowers includes Red Tulips, Pansies, and Rosemary.  Later in the summer perhaps Red Roses, Violets, Rosemary, and Honeysuckle.  As a side note, I love the meaning of Pansy!  There is something so romantic, poetic, and beautiful about thoughts of the souls communicating prior to words.  I've never previously paid much attention to pansies, however I think I'll be planting some from now on.


For a Friend:
Periwinkle (vinca) - to know one a long time or know well
Alstromeria - friendship
Ivy - friendship
Snapdragon - invitation to be impetuous or plucky
Peony - ability to keep a secret (trustworthiness)
Jasmine - good luck
Dogwood - endurance/enduring

For a friend, I like the idea of Peonies, Ivy, and Periwinkle.  However, for those good friends, (you know, those last minute road-trip, where's this go, I got your back, let's go explore, what happens stays between us friends)... perhaps Snapdragon, Peony, Ivy, and Jasmine?  Road trip?  lolol


Frenemies?:
Lavender - distrust
Narcissus - egotism

I will admit, these caught me off guard!  I love lavender and how often do we give our friends lavender sachets, bunches, plants ...they're lovely gifts...unless someone knows the meaning and then they might just wonder what you're telling them. lol  Same goes for those lovely Narcissus bulbs - not quite so nice a house-gift after all!  You might want to think twice before giving Narcissus bulbs or a Lavender gift to your Friend, Mother, or Mother-In-Law, unless of course you mean it and are counting on them not knowing the meaning...  OUCH!  Frenemies perhaps? Yikes! Moving On...

Let's end on a happy note!  Gardenia!!  In the south, Gardenia is a symbol of hospitality - I love this.  And, as I love gardenias and grow them all along my front walk, I was very happy to hear of this particular meaning!  The perfect house-gift perhaps?

As mentioned before, there are many meanings for flowers and many types of flowers to research.  Have fun, look around, and see what you can find, grow, and express through flowers!  I love the idea of even creating a meaningful garden spot - friendship garden, welcome garden, etc.

Have Fun, Play in the Dirt, Stop and Smell the Flowers!
Cheers,
Christine

Hosting a Brunch?

Finally, Spring is truly here! I think.  Given the ups and downs of weather this year, I hope.  Along with spring, come Easter brunches, Sunday brunches, an excuse to enjoy friends and family brunches...you get the idea.  So for April, Stacy and I decided to put together some of our favorite southern foods in brunch form!  Between the two of us, we have lived from South Carolina to Maryland, and every state in-between, including cities such as Charleston and Baltimore.  As a result, we both have a strong love of seafood mixed with southern classics.

The concept of a spring or summer brunch or luncheon, a relaxed gathering of friends or family, is what founded the name and tone of our small business Out 2 Lunch.  So naturally, we love to host brunches and luncheons!  What are some of our favorite brunch bites?

Deviled Eggs

Mini Shrimp & Grits Bowls

Country Ham Biscuits

Fruit Cones

Beignets

Deviled Eggs: A classic at southern brunches throughout the south.  These bites of creamy, tangy, yumminess come with so many variations, recipes and opinions we wouldn't dare suggest just one!  Recipes abound, so pick your favorite.  At present, I tend to go with a recipe substituting greek yogurt for the mayo to lighten it up a bit, and therefore allowing me to eat more of these!  Helpful Hint:  Definitely use a pastry bag, and cake decorating tip to pipe the yolk mixture into the egg halves.  It looks pretty and is much faster to put together!  If you don't have a pastry bag, cut the bottom corner off a ziplock bag and pipe the mixture in that way.  History: Did you know deviled eggs trace their roots all the way back to Ancient Rome?  By the 13th century, seasoned/spiced eggs appeared commonly in Andalusia (modern day, Spain).  And by the 15th century, stuffed eggs were common across Europe.  It wasn't until the 19th century that the eggs reached the United States, gaining their greatest popularity in post WWII America.

Mini Shrimp & Grits Bowls: What could be a better combo than spicy seafood and creamy or cheesy grits?!  Comfort food at it's best!  As with the deviled eggs, regional recipes, opinions, and variations abound.  In this case, going for a brunch theme, and the idea of smaller, more mobile portions, we put our shrimp & grits in these cute little milk glass cups.  Originally designed as sherbet or champagne cups, they are the perfect size for small portions, (look around at estate sales and antique shops for these fun little gems).  History:  Grits, or the grinding of corn originated in the south with the Native American Muskogee tribes, who passed on their techniques and information to the early settlers.  While writings from the Gullah Geechee, (low country coastal descendants of slaves from West Africa), indicate early pairings of the locally available seafood (shrimp, fish) with the grits.

 
Country Ham Biscuits: Alright ya'll, this is as simple as it comes!  If you're a baker, by all means, use those old family biscuit recipes.  But if not, you can still acquire perfectly acceptable biscuits other ways, and then all you have to do is slice them and add that fabulously salty country ham. Done!

 


Fruit Cones: Fruit! Because something has to break up all that creamy, spicy, salty yumminess we've been gorging (ahem, delicately consuming) so far.  Sweet, tangy, and light, we love the concept of waffle cones for portable fruit cups!  So much fun, and you can eat the bowl! Win-win!  Use any variety of fresh fruit pieces you like.

Beignets: Sugary, sweet and fried!  These tasty bites of fried dough covered with powdered sugar have long been associated with breakfast in French New Orleans. There are, again, countless recipes, many calling for a standard 2"x 2" cut of raw pastry.  Stacy chose a brunch recipe that recommended a 1" x 1" cut, and this was the perfect size for a side dish or dessert! Helpful Hint: Having made these several times with different recipes, regardless of your recipe, you need to carefully follow the section about prepping the yeast and leave the dough to rise until it triples in size - possibly overnight! Beignets are perfect for a family brunch. The kids LOVED shaking the bag of powdered sugar almost as much as they did eating the hot, sweet treats.  History:  Fried dough can be traced all the way back to Rome.  French cooks brought their recipes with them to the Acadia region of Canada.  When the British took control of Canada, enacting a forced migration of the Acadians, many were re-located to Louisiana.  There they became known as Cajuns, and now, of course, the restaurants within the French Quarter in New Orleans are well known for their beignets.

We'd love to hear if you incorporate any of these ideas into your own events, or any other fun variations you have as well!  Plus, if you're looking for a lovely and tasty drink to serve, check out our April classic cocktail post for the Kir Royale - Brunch Perfect!

Happy Hosting and Cheers!

-Christine & Stacy

Sources for Further History Information:

History of Deviled Eggs

History of Shrimp and Grits 

History of Beignets 

Kir: A Year of Cocktail-April

This month's cocktails (yes, it's a two for one!) are perfect for spring time brunches or afternoon garden parties. The color is a beautiful, springish purplely pink and the flavor is light and refreshing. 

The Kir, and it's cousin the Kir Royale, are classuc cocktails that should have been rediscovered long before now. The Kir was originated by Cannon Felix Kir- a priest, leader of the French Resistence in the Second World War, and later mayor of Dijon in the Burgundy region of France. There are some stories that indicate the drinks beginning as a result of the damage to French red wine vineyards during the war, but these seem to be more the stuff of legend than fact. What is clear, however, is Kir's preference for using and promoting local products. He created his namesake drink by mixing a local dry, acidic white wine with local creme de cassis (black currant) liquor LeJay Cassis. The Kir Royale then developed, using champagne as a base instead of white wine. 

The recipe is simple and can use any white wine, or champagne as long as it is dry and fairly acidic. In recent years the Kir has become a cloyingly sweet drink, but if mixed correctly it should give you the refreshing bite of the dry, acidic wine with just enough sweetness to temper it. 

RECIPE 

1 part creme de cassis liquor

4 parts chilled dry white wine or dry champagne

Pour the creme de cassis in first to get the best mix, and Enjoy!! 

Traditionally the Kir was an everyday drink, and the Kir Royale was for special occasions. We, of course, sampled both. If you like bubbly, I would strongly recommend the Kir Royale as your go to choice. It's no coincidence (thanks to Town and Country Magazine for this tidbit) that the same cassis buds used in making the liquor are used in Chanel no. 5.   Both, to me, exude a classic elegance that just can't go wrong. 

Bon Apetit!!