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“ Wedding
Feast”
(Story)
“We ARE getting married, like today; the ceremony is
at……”before Dan could complete his sentence he was interrupted by “Yeah,
yeah, April fools to you, too Dawson,” and they would hang up.
It was 1971; April’s Fools Day, Dan’s birthday - and we had just decided
to get married.
We finally contacted the American Vice Consul, who called our friends and
convinced them that it was indeed true. We needed at least two of them as
witnesses to make the marriage legal in the U.S. At that time, as it
states on our marriage certificate issued by the U.S. State Department,
there was no written system for the recordation of marriages in Nepal.
In lieu of a lavish red and gold Hindu wedding or grand church affair, we
were married in an old Palace garden, with a few friends in attendance. We
were pronounced man and wife by a very nice pastor from the embassy,
accompanied by his tearful wife.
We decided to celebrate at the Chimney Bar and
Restaurant at the Yak and Yeti.
Upon entering the Chimney we were surrounded by jolly people in minis,
maxi’s, caftans, Nehru suits, bell-bottoms - from all over the world. We
had walked into one of Boris’s (the proprietor’s) many extravagant
parties. We were naturally invited to join the party.
In the midst of the whole thing, my husband of a few
hours had disappeared. I was having too good a time at first to worry
about it.
A few hours later, when I was finally fading I decided to try and find
him. Soon I heard the tinkling of a piano; and a medley of honky tonk
tunes. I made my way through the crowd toward the sound, and there was
Dan tickling the ivories, engulfed by a foot-stomping crowd.
We finally managed to get away to the Soaltee Hotel where Hank, Dan’s
Peace Corps program manager had gifted us with a night at Kathmandu’s
premier luxury hotel. We began our wedding night in the early hours of
the morning writing to our respective parents and feasting on a bowl of
complimentary fruit.
Every time I make fruit salad I think of our wedding night!
**********************************************************
“Wedding
Feast” (Recipe)
Ingredients:
1 banana sliced
1/2 cup seedless red grapes, halved
1 mango - peeled, seeded and cubed
1/2 cup seedless green grapes, halved
2 mandarin oranges, peeled and segmented
1/2 fresh pineapple - peeled, cored and cubed (about 2 cups)
1 small papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2
cups)
1/4 coconut, toasted-sweetened shredded or flaked.
Fresh mint sprigs
Directions:
1. Mix the fruit.
2. Toss coconut and place springs of mint just before serving
3. Serve with Lemon Yogurt Dip
LEMON YOGURT DIP (Recipe)
1. 1 cup. lemon yogurt
2. 1 cup sour cream
3. 1 tsp. ginger
4. 1 tbsp. honey
5. 1/2 tsp. poppy seed
Directions:
1. Combine all the ingredients in a small bowl.
2. Blend well.
3. Refrigerate 1 to 2 hours to blend flavors. Makes 1 2/3 cups.
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Anjali Dawson
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