I’ve been inviting a crowd of family members to my home on Christmas Day for a good while now. Back in the day both my mother and my mother-in-law hosted events that we attended. I was spoiled in never having to cook and clean for the holidays. I’d sleep in on Christmas morning and leisurely get the family ready to visit the grandparents around noon. I had little idea how much effort went into their galas until the day when my mother-in-law announced that she was very tired and feeling unable to find the energy to host such a big event any longer. She explained that she and my father-in-law would begin the preparation process weeks in advance and just could not do it anymore. That’s when I announced that I was taking on the Christmas Day project.
My mother-in-law was quite relieved, but my mother was annoyed that I was taking her special celebration away from her even though she too had become less and less enthusiastic about all of the labor and expense of such a grand celebration. It was difficult for her to accept the change, just as it was for everyone on both sides of the family who whispered that they liked things better with the old traditions. It took some time for the members of the family to actually enjoy Christmas Day at my home as they longed for the old ways. It’s been so long now since we went over the river and through the woods to grandmas’ houses that my event has taken on a hint of being a tradition. Both of the wonderful ladies who once served as hostesses are gone and the duties of providing a place to celebrate have fallen to me.
I spent many years attempting to find a good formula for feeding the guests. I tried turkeys, roasts, hams and all sorts of combinations. Nothing felt quite right, so one year I announced that I was going to do something very different. I made several batches of gumbo, cooked up some rice and offered a few salads and sides. It was an instant hit and so each December my husband Mike and I have spent days in the kitchen making enough of the seafood delight to serve the more than thirty folks who show up. It’s a long process because we do everything from scratch beginning with the rue. We use no gumbo bases or mixes which means that we do a great deal of chopping of onions, green peppers, celery, okra and garlic. It’s a yummy concoction that has granted us the designation of Gumbo King and Queen.
This year has been more busy than any I have encountered since I retired. It seemed as though making all of that gumbo would be to much for us. We usually cook two batches at a time and the process takes around four hours from start to finish. I came up with what I though was a brilliant plan to just purchase several of the huge Costco chicken pot pies and center the meal around those. I got a few thumbs up because it would certainly be a delicious way to go, but the quiet disappointment slowly began to rumble in the background. Most people still wanted the gumbo that they had learned to love.
I was steadfast until last week when my sweet son-in-law expressed shock upon learning that there would be no gumbo this year. Somehow that struck a chord with me because he’s had a tough year and I know that he needs as much joy as there is to be found. I girded my loins and went into attack mode. I purchased enough of the gumbo ingredients to make a firm commitment to insuring that there would be heaping pots of the brew on Christmas Day. I began by cooking up two batches all by myself because Mike was busy with his Christmas shopping. It took even longer than ever because I had to do all of the dicing, a task that Mike actually enjoys and I loathe. By the end of a very long session I had some very tasty gumbo simmering on the stove, ready to be frozen until just before Christmas Day. I was actually happy that I had decided to give the crowd what they want.
Like the mothers who worked so hard in the decades before I volunteered to ease their labors, I do a little bit each day to be certain that everyone will have a good time. We crowd into the house and it becomes filled with laughter and pleasant conversations. By the end of the day my home is littered with wrapping paper and dirty dishes and beautiful memories. I never regret being able to bring joy to the family.
I suppose that I too will one day find myself lacking in energy. I’ve already planned to begin cooking batches of my gumbo in October and slowly keep adding containers to the freezer until I have enough. One day I may give away my Christmas china and use paper plates and bowls in place of the finery. All of these changes will allow me to keep the tradition going until I finally pass down the baton to some willing individual. I suppose that this is the way things have been done for all time.
My grandmothers and Mike’s once opened their homes to the family on Christmas Day. Then it fell to our mothers to host the celebration. Now it is my turn. I think of it as an honor that I hope to continue as long as I can. My family is so relaxed and grateful to have a place to go that I don’t have to feel stressed or tied to certain ways of doing things. My grandchildren have even suggested that I teach them how to make the gumbo so that they can have a big gumbo making party to help me out. I’m sure that they will also be happy to enjoy some Costco pot pie whenever if it comes to that. What they really want is just to be together.