The weekend was spent recovering from a sold-out, wonderful and overwhelming party on Friday night. After the hectic pace of the past week, I had a hard time coming down from it all. After the launch party on Friday, I couldn’t sleep that night– I kept dreaming I was still timing workshops, making announcements, making lists, and organizing supplies. I couldn’t seem to stop all the frenzy in my mind. Although it was a struggle, we were determined to take a break this weekend, and left the city for a little recovery and distance from it all.
I have many thanks to give for all the hard work of volunteers, my dear Intern, our hosts at Makeshift Society, and all the presenters who gave us their skills on Friday night. So. Many. So so many. I have to admit the outpouring of support, excitement and eager participants at the party on Friday have left me feeling very happy and a bit emotional. Who are all of you people?! So many new faces and conversations are affirmation that all the prep, stress, and the planning was worth it. Excited strangers, meeting internet friends in person, all of that reinforces why I work like a crazy person on all the little details. Now after a weekend of decompression and processing, all the party decorations are stowed away, save for a single strand of paper tassels that I hung out of cats-reach in the office. The party may be over, but so much more is coming.
Things are moving quickly here at Skill Exchange party HQ this week. The launch party at Makeshift Society is tomorrow! Decorations are in-process, goodie bags are waiting to be filled and signs are printed. The cocktail recipe is about to be tested, and all my checklists are growing and shrinking in equal measure. As soon as I check one item off (meet the volunteers for a cocktail and quick rundown of their duties, check!) I add one more to the list: source basil for basil-infused simple syrup for cocktails. We fell into bed last night, and got back up this morning and got to work, figuring out quantities and measurements for cocktails for 50+ people.
I love it and I’m stressed by it, but every ticket sale and kind email from a stranger is a reminder that all of this prep will lead to good workshops and a fun evening. Connections! Community! Exchange! All those things I set out to find. I’m my own boss here, no one is making me create adorable mustard yellow paper tassels for the party, I’m doing it for my own damn self! So, to all of you I’ll see tonight, new faces, friends, teachers and makers, see you soon. I might be a little scattered, but this thing is going to be amazing.
Our honeysuckle has exploded in size over the last few months, finally covering the ugly chain link fence out there. Now that the vines are in bloom, I’ve been cutting small bouquets of blossoms, so that I can bring the fragrance indoors. It keeps fairly well, if you don’t mind a few dropping blossoms daily. Last week I kept one bouquet in the office all day, but then carried it back to our bedside table each night. I swear I was more productive last week, but I believe it was almost entirely because I didn’t ever want to leave the office. Honeysuckle is that good.
Over the weekend I filled a mason jar some nasturtium clippings, and now our kitchen has a delicate peppery scent from the leaves. We’ve planted nasturtiums a few times in the backyard, and in the last year or so, they’ve begun to be part of the year-round garden, and we occasionally have to thin them out to make room in the beds. The small young nasturtium leaves taste like watercress, and are very good in salads. I’ve read that you can make a pesto with the leaves, as well as pickle the seeds to make garden-y capers. If you’re curious, Punk Domestics has a great roundup of recipes and DIY ideas for nasturtiums.