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Day of the Dead Tastes Good

November 5, 2007

Yesterday, I attended a day of the dead ritual/altar making/party.  One key element: food. For those of you who are familiar with this Mexican celebration of people who have passed on, you know that part of the “ofrenda” or altar table includes the favorite foods of that person who is being honored.  I recommend this ritual to anyone who wants to take some intentional time to honor someone in their life who has died.  The spread was varied and extremely well-thought through.  One person brought green bean casserole and canned cranberry sauce to honor her grandmother.  Another woman who was honoring her southern grandma made biscuits from a can-a delicacy in the rural Kentucky farmhouse of her origin.  Someone brought egg rolls for her stepdad, another brought pesto for her Italian grandmother.  Mine was simple- apparently my uncle was crazy about shrimp cocktail, so we had that to add to the mix.  There were bite sized, sugar sprinkled pieces of award-winning cake, chocolate bon-bons, a little antipasti, and the craziest, most pessimistic fortune cookies I have ever encountered.  Mine read:  “What is right?  Who knows what is right?  What about left?”

 I always love a food ritual.  But these event left me with one major existential dilemma: When I die, what will my ancestors eat to remember my essence?  Thai red curry?  Pasta Carbonara?  Key lime pie?  So many options to choose from.  Hmmm. . .

On that note, tell us Reader, what is your signature meal or food item?  What would we eat if we wanted to remember and celebrate your life (postmordem)?  Thanks for taking this morbid little trip with me. 

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3 Comments leave one →
  1. queen kirstifa permalink
    November 5, 2007 3:10 pm

    Sugarcane, of course!

  2. November 7, 2007 3:00 pm

    Dark chocolate and beer.

  3. the dj permalink
    November 7, 2007 5:44 pm

    Used to be the hamburger, in all its greasy glory. These days however, probably dark chocolate (at least 60% or higher), red wine, and a plate of Pad Kee Mao

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