Midsummer

Before we got on a train in Paris, we walked to buy water but as we were coming back, I spotted an Eastern Europe shop, and I walked in. They had curd cheese, childhood cookies, candy, smoked meat, and much more. I knew that no matter what, I could make my traditional Midsummer festival meal, even if I had to go to Paris for ingredients.

One day as I was coming home from the market, I spotted an eastern produce shop in Lyon and realized I was safe, safe for making the Midsummer meal here in Lyon.  In my 40 years, this was the first year I celebrated the Midsummer festival outside Latvia. The only ones taking the day off to prepare the meal and celebrate while listening to traditional songs were us. The house smelled of salted cucumbers, freshly baked pīrāgi (small, smoked bacon buns), fresh cheese, and grilled pork. I sat at the table decorated with meadow flowers I got at the local flower shop. We dressed up and celebrated. For two days, just like we do on the 23rd of June and have done since we were little, and that's what this day is about, the magic in all - food, company, and the air.