A cool family reunion
Folks are converging from all over the nation for our 17th biennual reunion, which alternates every two years between Colorado and Minnesota. This year we are the hosts, so we are prepared with room assignments, designated food buyers, and sign-up sheets for meal preparation and cleanup. We head over to Cedar Valley Resort in Whalan, which hosted us four years ago, and find everything perfectly ready for the 37 attendees. Everyone seems to love Big Timber Lodge, where we have many sleeping options with space to prepare and eat meals together. Two living rooms and two long decks outside allow smaller groups to chat and play games.
We are descendants (and spouses) of my husband’s mother, ranging from little babies to our remaining matriarch, Great Aunt Jane, who is a cheerful and appreciated presence at age 90. Cousins who played together when they were young 60 years ago now enjoy seeing our adult children renew friendships with their second cousins, while seven children of the fourth generation establish new bonds and memories.
The weather is unusually cool for June, but the rain mostly holds off, and small groups bravely set out on canoe trips, hikes along the Root River Trail, bike rides and long playground sessions. It turns out that a little rain doesn’t hurt anything.
The last afternoon, everyone makes the drive down to our place, and we all relish the sunshine and warmth that finally appear. I love touring around the garden with folks, some of whom have never seen how asparagus grows or what a tall bush loaded with unripe blueberries looks like. I encourage tasting of sugar snap peas and ripe pie cherries, which various birds are stealing as they flit around the top of the tree.
Of course, we have the required taking of family pictures, with every possible grouping of families and generations, culminating in a large group shot. Laughter ensues as we all try to say cheese simultaneously, the baby crawls away, or a missing person is hunted down.
We had set out tables throughout the garden for dinner, and the long June evening allows for lingering conversations and a campfire as the sun sets.
The following morning back at the resort, it is our last time together, and there is much scurrying around to pack up leftover foods and track down belongings. Long goodbyes are a habit of this extended family, and each departure entails a discussion of driving routes, extra touring around, or planes to catch.
For 32 years, our family has both diminished and grown. Our elders are passing away while our grandchildren are appearing. Family reunions can be fun times, but it is the personal experience of the circle of life that keeps us coming.
Pasta Carbonara with Peas
Peas are ready to harvest in my garden now, so it is time to eat them as soon as I shell them, with pasta. Serves 3-4.
Bring a large pot of water to boil with a tablespoon of salt. Add 8 ounces linguini or spaghetti pasta and cook according to the package, until “al dente.” Add one cup of shelled peas for the last minute or two.
Meanwhile, dice 4 ounces of bacon and cook in a little oil in a skillet large enough to hold the pasta. When lightly browned, add pepper and take off the heat, keeping the fat.
Scoop out a cup of pasta water, then drain the pasta and peas. Reheat the bacon, then whisk a couple of tablespoons pasta water into the fat and bacon in the skillet to emulsify it. Whisk some of that warm mixture into one egg beaten in a small bowl, then whisk the egg mixture into the skillet. (This step tempers the egg so you don’t get scrambled eggs.)
Dump in pasta and peas, a handful of pea tendrils from your pea vines if you have them, and one cup freshly grated Parmesan cheese. Toss everything quickly to blend, and add a bit more of the pasta water until you have a creamy sauce clinging to the noodles. Serve immediately.