Second Rite of Passage: you think this is all fun and games?

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My ingenious friend, Sharon, decided to mess with some parlor and board games to create some fairly relevant gaming fare for Ginny to play with. In the spirit of community building, why not tweak Trivial Pursuit with categories such as “Famous Women” or “Oscar Wilde”? Why not make musical chairs more magical by saying to the chosen player, “you are the president of a college, and you got to tell us what your requirement is for us to get in whether it’s white socks or bacon snarfing. Everyone else, if you fit the requirement, get up and move to a chair that’s empty. If you’re chairless, you’re out of college!”

We also tried our hand at a game called, “Preferences,” where we get to know each other a little bit better by trying to guess which order one another’s “preferences” might be in categories such as “Famous Quotes”, “Food”, and “Potpourri”. I don’t know, if it were a bout between “applesauce vs. barbecued ribs”, “Rachel Carson and Jane Austen”, who would come out on top? I just hoped the ugliness wouldn’t leave a mess on aisle 5!

The best part was, we got each other wrong. We get each other right. We laughed. We guessed. And the guest of honor got to know us all a little bit better. The point of community building, right?

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Second Rite of Passage: sizzles and twists

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That Saturday, so much juiciness was packed into that luscious recipe of a day, that we could barely hold more, but we did!

Behind the kitchen counter.  Maril held brown gift bags adorned with flames of purple and pink tissue paper flaring out. “Your mom asked me to give you the gifts of the stomach,” she said. Then out came a set of measuring cups and spoons. A cookbook with pockets.

“I’m going to teach you to make a meal that you can serve to all your friends!” And there it was: community in six courses. Rosemary lemon roasted chicken, garlic mashed potatoes, steamed broccoli, mushroom gravy, sautéed yellow squash, and apple pie.

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For an hour or so in the kitchen. Ginny was trailing her at every turn for worthwhile instruction in the arts of steam and butter. “Squeeze two lemons over the chickens, then stuff one of them inside, and leave one in the pan. Sprinkle rosemary, salt and pepper over them. Put them in the oven.”

Time ticks on quickly, then resounds a ring. “Ginny, present the meal!” The feast is laid. One more beginning cook starting out on her culinary journey.

The table is set around a collection of beautiful hand-collaged plaques. Wine, anyone? Not for you, Ginny . . . yet!

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