I’ve been meaning to write this post since March. But how do you put into words something that is so right and yet so beyond your own realm of experience? How do you convey the moment when you realise that it truly is possible for two people to fit together utterly and completely? How do you explain the way you can almost sense the universe sighing blissfully as it watches two of its puzzle pieces find each other and fall into place, side-by-side and interlinked?
I wish I could tuck all of you into bed and read you the fairytale of Emma and Scott, in which a backstage pass at a heavy metal gig led to a whirlwind romance that in turn inspired my darling friend to move across the world, first to an oft snowed-in Scottish resort and then to Belgium, where the dragons of bureaucracy couldn’t defeat a love and a passion that had already conquered more obstacles than many of us have had to face head-on.
But such a fairytale, in all its magical glory, would take far longer to tell than we have time for today. Instead, I’ll show you a little of Emma and Scott’s gorgeous wedding.
Because of the tyranny of distance that comprised so much of Emma and Scott’s early relationship, I was incredibly honoured to be one of the few people in Emma’s life to have met Scott before their wedding day. I still remember (excuse me while my heart yearns) the days I spent in Anvers with Emma and Scott at the beginning of 2009 where, for the first time, I saw how completely two people can love, match, and enhance each other.
I’ve cherished Emma ever since we first became friends in high school. She has that incredible and rare blend of inherently awe-inspiring “cool” and genuine kindness. Plus she’s an often-raw-always-vegan, and so I can count on her to get excited about new raw vegan dessert recipes that I come up with.
Emma and Scott, thank you for your beautiful, purely-you, bright red polka dot, love-filled, laughter-filled, beer-filled, and magic-filled wedding day. Thank you for the wedding celebrations that brought me back into contact with Kate of the Gorgeous Eyes/Beautiful Heart and Peachy Alice, with whom I swapped a hundred thousand notes during French and SOSE classes in high school and who, at your wedding, helped me gain the courage to imagine a different future.
Thank you, Emma, for giving me the opportunity to put on a pretty dress and catch up with other old friends, and to constantly answer people that no, I’m not actually your sister, although that would be awesome.
And thank you for giving me the excuse to make you these addictive Union Square Cafe Nuts for your long, long flight back to Belgium from Canberra, because it makes my heart sing when you smile.
Congratulations on your wedding, Emma and Scott, and for simply being you.
Union Square Cafe Nuts, aka The Most Delicious Of All The Nuts
Recipe found here
Makes 2 1/4 cups
- 500g mixed unsalted nuts, such as/including cashews, Brazil nuts, hazelnuts, walnuts, pecans and almonds
- 2 tb chopped fresh rosemary
- 1/2 tsp cayenne pepper
- 2 tsps dark muscovado sugar
- 2 tsps fancy flaked salt, like Maldon or pink Murray River
- 1 tb butter/Nuttelex, melted
- Preheat the oven to 180°C (350°F). Spread the nuts out on one or two baking sheets. Toast in the oven until they’re a light golden brown, about ten minutes, stirring halfway through.
- In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
- Tip in the toasted nuts and toss thoroughly or, dare I say it, vigourously and delightfully. Singing a made-up song that goes “Nuts, nuts, nuts are delicious, nuts, nuts, I have pet fishes!” is optional but recommended.
- If you can, resist eating all of these tasty nuts while still warm, and instead package them up give to beloved friends, so that they have at least one truly-edible thing to snack on during their horrendously long flight back home.