Forty-five years ago, in a hospital in Brooklyn, NY my mother gave birth to who you have all come to know as The Chef In Pearls. I’ve shared that I am a born and bred New Yorker, who transplanted to Atlanta, Georgia. Here is a new factoid for you the readers: you need to know is that I LOVE a good birthday. They are a big deal to me as I look forward to them the way a shopaholic looks forward to a good sale. I mean, I just turned 45 and I’m already planning for my 50th birthday. As if I don’t have other birthdays between now and then. Don’t get me wrong I do plan on celebrating each and everyone until my 50th but I am extra excited about reaching that milestone age.
With that being said I had wonderful plans for my birthday. I wanted to celebrate for a week straight, something to do everyday. I thought about going to a local spa with several salt pools, doing a movie night, or even doing a 5k for charity. Yet as my birthday grew closer, I realized I really didn’t want to do those things anymore. I just wanted to have good vibes for my birthday. I wanted to be around people who would not only celebrate with me but would celebrate me. I knew my best friends of nearly 30 years wouldn’t be able to make it. We had already made plans to celebrate together later in the month. So I pulled out my trusty phone and crafted a text message that I sent out to a handful of friends. The response was want I wanted…yes I’ll be there.
What happened next brought me pure joy and happiness. Let’s start with the fact that my sous chef and friend, Linda Adamswithe, drove in from South Carolina to make me queen for the day. She said with that crown I could have anything my heart desired. What I desired was a menu of appetizing food. She helped me to craft and create a wonderful menu for what would become my birthday gathering. We made crackers from scratch, my recipe for marinated feta cheese crumbles, hummus, and marinated tortellinis — all in the name of a wonderful appetizer board. It was also filled with fruits, nuts, cheeses, dips, veggie and assorted sausages …it was just a beautiful site to see. Then Linda pulled out her bartender’s cap and created a Sangria that left everyone wanting more. But the piece de resistance were the grilled oysters that she pulled off so lovely. Not over cooked and served on a platter of kosher salt with lemon wedges and sriracha for those that needed a bit of spice in their life. Yeah I’d have to say…we did that!
Honestly, as much as I enjoyed the food we created I enjoyed having friends and family around even more. Turning 45 to some may be a thing they want to avoid. Not me, every chance I get to live a little more life I embrace it. I want to grow old and be able to look back through my memory files and smile a big smile. Birthdays are blessings from God and as long as She gives me breath I will continue to celebrate them.
What are somethings you like about celebrating birthdays? Do you have a tradition? Or do you wing it every year? Tell me your fondest birthday memories.
Until next time
~The Chef In Pearls
Hope you enjoyed all of July bestie
I actually did : )
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