Hostess with the Mostest: Full Moon, High Tide

Lola MagazineBrittany Strickland, Home and Entertaining, Jessica Comegys

I’ve always believed in cleansing with the changing of the seasons and aligning your daily rhythms in harmony with the moon cycles. It’s important to reconnect with the earth and honor your body with the fruits of the current season.

All matter moves with the moon’s energy, and water is in constant motion, including inside our bodies, which is why the tide is highest on a full and new moon. It reminds us that we are a part of something much bigger.

The word “season” is derived from Sanskrit meaning rhythm. It refers to the cosmic rhythm that we are all being influenced by, even if we can’t necessarily understand or perceive it directly. Like a gentle and wise teacher, the earth uses her seasons to model when to rest and reflect, when to cleanse and activate, when to shine bright and create and when to return back to self.

In the spring nature provides the nourishment for energy we need to grow and manifest. Support your body with vitamin- and mineral-rich nourishing herbs, such as nettles, chickweed, dandelion or red clover. On into summer it’s easy to overdo it, so we find cooling, hydrating allies like watermelon, cucumbers, and tomatoes.

I meticulously planned this dinner party to happen on the first day of spring with the entire evening to match. Hosted at the Shreveport Aquarium, guests toured through the bubbling tanks of beautiful sea life. They then gathered around two long family-style tables surrounded by fresh botanicals and candlelight to set the scene while we created a spring-inspired nourishing meal complete with a mellow acoustic guitar.

This was probably our most involved dining event yet! We started the evening out in the aquarium by greeting guests with an amazing orange blossom coconut martini. Guests then made their way through the vast tanks of rare fish into the string-lit atrium for fresh shucked oysters, ceviche tacos, and custom sushi. The tour continued through the shark tanks, and on to the stingrays where guests got to feed and touch these exotic creatures! Once everyone made it to the river view patio, they were seated at tables under the canopy of a 100-year-old oak tree and hanging tea lights.

The dinner consisted of a bountiful salad with a floral lemon lavender vinaigrette, topped with toasted seeds, nuts, spiced chickpeas, and dried fruits. Next was a wild caught red snapper with spring pea purée, Meyer lemon hollandaise, and baby romanesco. For dessert, a white chocolate mousse, strawberry consume’, and raspberry sorbet. After the delectable dinner, guests mingled around a cozy fire pit and enjoyed music by Victoria Wells.

The Shreveport Aquarium was the perfect venue to host such a welcoming spring dinner honoring the blooming season and the high tide of the full moon. Overlooking the fast-moving Red River with the beaming moon overhead, it was an awakening evening after such a long soggy winter.

Did you know?

The last time the full moon happened less than one day of the March equinox was 19 years ago, in 2000, and the next time will be 11 years from now, in 2030.

But that’s not all: March’s full moon was also a supermoon, meaning that it will be slightly larger than most of the other full moons this year.

What an extra-bright way to greet spring!

The date of Easter is related to the full Moon?

Specifically, Easter is celebrated on the first Sunday following the full Moon that occurs on or just after the spring equinox. And because the equinox happened to be a full moon, we had to wait until the next full moon cycle, putting Easter late in April.

Pretty Toppings for Fresh Flavors

A fun way to serve salad this summer is to let guests top their own like we did at the dinner experience. Lightly toss the greens in a vinaigrette and set out small bowls of different toppings for everyone to choose some or all!

Our favorites (besides the old stand-bys):

  • Crispy Chickpeas – not only are they are great substitute for a crouton, they are packed with nutrients and protein!
  • Toasted Nuts & Seeds – another great healthy way to add crunch! We used almonds, pumpkin seeds, sunflower seeds, and hemp seeds.
  • Cooked Quinoa
  • Crumbled Cheeses – try goat or feta
  • Dried Fruits
  • Roasted Beets – you can find these in the produce section most anywhere now!

Crispy Chickpeas

1 can chickpeas, drained and rinsed. Then pat dry.
Drizzle of olive oil
Sprinkle of sea salt

Your favorite seasoning blend (We use garlic & herb. Moroccan is also delicious! )

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Pat the chickpeas dry between two paper towels then place on the baking sheet.
  3. Drizzle with the olive oil, toss in seasonings, then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40-45 minutes.

Simple Lemon Vinaigrette

½ cup olive oil
Juice of 2 lemons (1/4 cup)
½ tsp dijon mustard
1 garlic clove, minced or powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried minced thyme

  1. Whisk the oil, lemon, mustard, garlic and sugar (if using) together until combined.
  2. Add salt, pepper and thyme to taste.
  3. Serve over your favorite salad greens.