When I got married, I was careful to carry something from each of these categories down the aisle; a beautiful old dress, new Kenneth Cole shoes and a borrowed blue garter to fulfill the last two requirements. I don’t believe I gave it more thought than that. Had I done so, I might’ve had a glimpse into the origin of this saying as it is the ne’er stated last line that gives us our best clue.
and a silver thruppence in her shoe.
The three pence coin valued at three pennies was minted in Great Britain from the years of 1558 until the decimal system was introduced in 1971. Therefore, we know this is a British wedding saying and have a narrow 400 years in which to pin it down.
Each of the five items in this verse represents a good-luck token for the marriage. Old represents family lineage and the bride’s past. New is a symbol of optimism about the life that she is about to create. The borrowed item is intended to come from a happily married friend whom the bride can depend on in her new life. And the color blue has been associated with weddings for centuries. Last, the silver thruppence in the bride’s shoe is an indication of wealth.
In order to create it and stay true to verse, I’ve begun with the old; an old rosemary bush planted outside my kitchen door so that I can easily access it with a pair of kitchen shears, my favorite of winter foods – a lovely new head of cauliflower from my DesertRoots CSA, a beautiful recipe borrowed from Kathy at the Lunchboxbunch and a blue oyster mushroom – locally grown by Rhiba Farms.
Vegan Mushroom Soup
adapted from Lunchboxbunch.com
- 1 medium white cauliflower, boiled/drained
- 4 cups vegetable broth (mushroom if available)
- 3/4 of the roasted mushrooms
- 1-2 sprigs of the roasted rosemary
- salt and pepper to taste
- 24 ounces mushrooms, remove any woody stems and slice
- 2-4 sprigs of rosemary
- 2 Tbsp extra virgin olive oil (I used harissa flavored)
- 1-2 Tbsp apple cider vinegar
- salt and pepper to taste
- 10 cloves of garlic
Preheat oven to 425 degrees. Rinse and dry the chopped mushrooms. Toss mushrooms with the oil, vinegar, rosemary and garlic cloves. Lay mushrooms flat on a baking sheet.
Roast for about 20 minutes or until they brown around the edges. While mushrooms are roasting, boil the cauliflower in water. Drain the water, set aside tender cauliflower.
Add the cauliflower and about 2 cups of vegetable broth to a Vitamix or similar blender. Blend on low until the cauliflower is smooth. Add in the mushrooms tasting along the way. About 1/4 cup of the whole roasted mushrooms should be left for garnishing the serving bowls. Blend in a few of the tender ends of the roasted rosemary. Continue adding in broth and mushrooms and spices (salt and pepper to taste) until you reach a texture and flavor you like. Pour warm soup into serving bowls and garnish with leftover mushrooms, freshly chopped flat leaf parsley and rosemary.
Ever thought about cooking a poem or verse? What might you make?