This weekend I attended a wedding. It was meant to be an outdoor wedding in a big beautiful field in the South Valley of Albuquerque. But if you’ve ever spent springtime in the southwest, you know that there is potential for strong winds, and in an arid climate, strong winds mean dust — lots of it. Plus there are several forest fires burning in New Mexico and Arizona right now, so with the dust came smoke.
So, the large tent originally intended for the wedding reception housed the entire wedding. With 60-mile-an-hour gusts threatening the structure, trucks were pulled alongside the tent and the guy lines were secured to the vehicles as well as into the ground.
The tent rattled and heaved and swayed. Some of the large metal poles holding the roof up bent. But the tent did not blow away.
Wind isn’t exactly my favorite type of weather. At first I was thinking that the day wasn’t so great for a wedding, but really it was perfect. Wind brings everything to life. Everything moves and sways and feels full of energy. But anything solidly rooted and willing to move with the wind, stays. A windy day makes for a perfect wedding day metaphor: that which does not bend, breaks.
And once the sun began to set that evening, the winds finally died down. The musicians headed out into the empty field and everyone danced. A perfect wedding day.
The bride asked me to make some cupcakes for the celebration: vegan cupcakes and gluten-free cupcakes so that there would be something for everyone. I chose a favorite vegan chocolate cupcake from Vegetarian Times, but made it without the peanut butter mousse; and a lemon gluten-free cupcake from Gluten-Free Canteen. For the gluten-free cakes I used a boxed frosting mix, but instead of adding water as directed, I pureed thawed, frozen strawberries and pressed them through a sieve, then added this liquid to the mix to create a strawberry flavored buttercream.