I was given an exceptional book from a dear friend called, Ten Poems to Change Your Life and I keep it close by for inspiration. I refer to it from time to time to remember to be my authentic self and to live life to its’ fullest. In fact, this fabulous book inspired me to create a great event idea—a monthly potluck and poetry party!
Here’s how to plan your own:
Invite close girlfriends, family members and include your significant other once in a while. Make sure that when you create your guest list that they’re people you absolutely adore and would share all thoughts and wisdom with. There’s no judgement at an event like this. It could be a spiritual journey for everyone.
Organize a calendar of dates and decide who will be the host for each date.
Create a potluck so everyone can enjoy participating in the event and not all the burden is left on the host. The host should be responsible for providing all the alcoholic and non-alcoholic beverages, but all the appetizers, entrees, sides and desserts should be coordinated amongst the guests. Organization is key here! If you’d like help with recipes or fun potluck themes, Just Ask!
The host will choose one poem for everyone to read at home. Then, at the event, everyone discusses their interpretation of the meaning and perception of the poem. Remember, there are no right or wrong answers and being courageous about how you feel about the poem is ideal.
To get you started, I have a great potluck recipe from The Tutka Bay Lodge located in Alaska:
Smoked Salmon Cardamom Spread
Ingredients
3/4 cup sour cream, aioli, mayo or yogurt (Aioli is emulsified egg yolks, dijon mustard, salt, lemon juice, canola oil, water and garlic)
1 tsp lemon zest
1 Tbs lemon juice
1/4 tsp salt
1/4 tsp ground cardamom
1/4 tsp fresh ground black or white pepper
1/4 cup fresh chives, chopped (I also use flat parsley, tarragon and green onions)
8 oz. of finely chopped Alaskan smoked salmon
Instructions
Place half of the smoked salmon plus all the ingredients except for the chives/herbs into a food processor (large cut) and pulse until smooth.
Place mixture into a medium mixing bowl.
Coarsely cut (using a Japanese chef knife) the remaining salmon, add salt and lemon zest and fold into the smooth salmon mixture.
Fold in the chives, parsley, tarragon or green onions at the end.
Cover and chill.
Can be prepared up to 24 hours in advance. Serve with crostini, crackers or my favorite toasted baguettes slices.
Serve with a glass of Pinot Grigio and enjoy reading your poetry!
