Setting up the FEAST, I carefully light the TAPER in the exact center of the table. I pour the WATER into crystal goblets. Next, I line up the dishes, destined to hold delights that will tempt our guests. There has been so much stress and work – the planning, the coordinating, as well as the actual cooking. LATER, as the guests arrive, I will have forgotten that I am a HATER of pompous pretentious events. Instead, I will be swept up in the excitement of seeing it all unfold, glittering lights, fanciful platings of beautiful foods. Our guests will feel welcome and cared for, and that will make it all worth while.

Georg’ann