Only twice did I think about what happened five years ago; the first when I got up and stretched my limbs and the second time when a small plane flew overhead.
Other than that the ’14 juillet’ was a joyous day. We spent the morning shopping for and then cutting up and cooking lots of fresh vegetables for our ‘diner en blanc.’ Fresh beans parboiled, beets and asparagus roasted, colored peppers cut up, a tatziki, and pickled cucumber.
Axel took a nap – to make up for many nights of not sleeping – while I went swimming. I snorkeled out to where I thought the mussels had been planted. I could not find the clumps we had settled next to rocks and in crevices. Instead I found lots of half mussel shells, as if some predator had invaded fledgling colony. A more thorough investigation is planned for low tide today but I won’t be able to partake in it as I will be on my way to Johannesburg.
At the end of the afternoon we donned our white outfits and headed for the Gloucester Maritime Heritage Museum pier. AS we got closer we merged with lots of other white-clad people, carrying baskets and goodies for a lovely evening by the ocean.
It was a party but of the ‘emergent’ type. It is a pop-up dinner. Everything has to be brought in and then carried out again. The ‘diner-en-blanc’ movement is like a kind of ‘Open Space’ for the dinner crowd. The party makes itself and people who don’t know each other, get to know each other. It is the ultimate in self-organizing.
There were phases, without anyone telling people ‘now it is time to move into the next phase!’ First there was the setting up: tables and chairs where aligned in rows, first come first serve for the best places. Then the decorators went to work: first the table cloths and napkins (from paper to sheets to damask). Ours came a little late which made our table stand out for a while as the only brown one. Then it was time for the table settings, from very simple (paper plates and plastic utensils) to fine tableware. Then the decorations: candelabras, huge bouquets, Eiffel Towers, candles, lanterns and small flower arrangements.
And then came the food. Every table had its own menu and most arrangements were potluck style. I spotted oysters, roast beef, salmon and chicken. Some menus were as elaborate as their table setting, others were simple picnics. And then of course there was champagne here and Bud Light there.
The second phase was the cocktail hour which started when the tables were set and the appetizers laid out. There was much milling around and lots of introductions as someone at one table knew someone at another. In the background sailing and whale watching ships and other party boats came and went, probably assuming we were a wedding party.
And then, somehow, phase three started and everyone sat down and enjoyed their varied meals. Phase four started soon after the parties who had brought simple meals, done earlier than the others, or people who had to work, started to clean up and pack out. We left about 10:30 PM, four hours into the event. We were the first of our 9 person party to leave, and I suspect some people stayed very late as the night was one of those 10+ summer nights by the ocean.
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