May Day


Traditionally, every first day of May is celebrated as the first of spring. What a better time to throw a party?

Generally a May Day party should take place outdoors, but you could throw it anywhere, including in your living room in case of bad weather.

The Invitation:

-Tie small bouquets of flowers by the stem with pastel ribbon and attach to invitations. Pile them all into a pretty basket and hand deliver, when possible.

-Decorate cone shaped baskets (made by rolling standard sheets of paper into horns) and add flowers and ribbon. Attach invitation and leave on guests doorknobs as a special surprise.

The Dress:

-Anything goes! However, sticking to pastel/springtime hues would be best.

The Decoration:

-Decoration should include plenty of fresh flowers, preferably set up as aromatic bouquets around the party area.

-Decorate a “May Pole” (a tall stick you can get at the hardware store will do) by wrapping it in large bight paper streamers and attaching flowers. Encourage your guests to take hold of the ends of the streamers and dance around it.

-Cover umbrellas in bright paper ribbon and flowers and hang.


The Activity:

-Decorate a cheap plastic crown with small flowers, delicate ribbon, and pastel jewels. Decorate a short dowel rod in ribbon and flowers to use as a scepter. Crown a May queen: Allow the May Queen sit at the head of the dinner table, and announce the activities of the afternoon.

-Weather permitting, toss horseshoes, fly kites, play volleyball or Frisbee.

-Have a square dance

The Food:

Your dinner menu should be a celebration as well. Serve lots of brightly colored vegetables and a light main course and dessert.


Greens Salad:

Ingredients
 1 bunch thin asparagus spear
 1 c. sugar snap pea, trimmed
 2 c. snow peas, trimmed
 2 c. shelled fresh peas
 2 c.baby spinach
 2 sticks celery, sliced
DRESSING INGREDIENTS
· 1 garlic clove
· 1 tablespoon extra virgin olive oil
· 2 teaspoons white vinegar
· 1-2 teaspoon grainy mustard
Directions
1. Remove woody ends from asparagus and cut into equal lengths.
2. Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
3.Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.


Fettuccine Primavera:

Ingredients
 6 quarts water
 2 tablespoons salt
 6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
 1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
 2 tablespoons olive oil
 3 tablespoons butter
 1 large sweet onion, finely diced
 2 medium carrot, peeled and diced
 3/4 cup fresh peas or thawed frozen peas
 kosher salt
 fresh ground black pepper
 1 lb fresh fettuccine or 12 ounces dry fettuccine
 1 cup heavy cream or half & half light cream
 12 fresh basil leaf (I used half green and half purple!)
 1/2 cup grated parmesan cheese
Directions
1. Be sure everything is cut about the same size so the dish has a nice uniform look.
2. Bring water and salt to a rolling boil.
3. Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
4. Reserve vegetable cooking water for boiling pasta.
5. Heat butter and oil in a large skillet over med heat.
6. Add onion and carrots; cook, stirring, till soft, about 5 minutes.
7. Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
8. Cook till all veggies are tender.
9. Return veg cooking water to a boil.
10. Add fettuccine and cook till tender.
11. While pasta is cooking, add cream to veggies and stir while simmering.
12. Drain pasta and add to veggies with basil leaves and cheese.
13. Serve this terrific dish while VERY HOT.