It was narrated that ‘Abd-Allah ibn ‘Umar (radi Allahu anhu) said that ‘Umar (radi Allahu anhu) took a brocade cloak that was for sale in the market and brought it to the Messenger of Allah (sal Allahu alaihi wa sallam), and said, “O Messenger of Allah, buy this and adorn yourself with it for Eid and for receiving the delegations.” The Messenger of Allah (sal Allahu alaihi wa sallam) said to him, “Rather this is the dress of one who has no share (of piety or of reward in the Hereafter)…” [Sahih al-Bukhari]
The Prophet (sal Allahu alaihi wa sallam) agreed with ‘Umar (radi Allahu anhu) on the idea of adorning oneself for Eid, but he denounced him for choosing this cloak because it was made of silk.
It was narrated that Jaabir (radi Allahu anhu) said: The Prophet (sal Allahu alaihi wa sallam) had a cloak which he would wear on the two Eids and on Fridays. [Saheeh Ibn Khuzaymah, 1756]
Al-Bayhaqi (may Allah have mercy on him) narrated with a sahih isnaad that Ibn ‘Umar (radi Allahu anhu) used to wear his best clothes on Eid.
A few years ago, I discovered Eid Creations online and slavered over their lines. I ordered & the dinner plates, dessert plates, napkins, paper lantern packs, Eid Mubarak swirls, & cupcake liners & tags, were delivered to BH. I’ve hung some of the lanterns & swirls and every year since have taken out the plates etc looked at them, and put them back. This year, they stayed out, and were put out to be used.
Sister N also gifted me with some ultra think LED string lights which were the perfect replacement solution for the LED candle in the huge blue vase (alas, no pictures to show). The blue lights atop the gate were the lights I bought for independence last year (our 50th) which we never got around to stringing.
I know, it sounds weird. and I have a non-Muslim friend who is adamant that Eid should only be celebrated with Indian food. (To be fair, on Eid day, we did prepare at home lamb vindaloo, pumpkin, stir fried shrimp & paratha & dhalpuri.)
However, the following day, we hosted a very impromptu backyard Eid barbecue at home. Fortunately, our friends were all amenable to what were very last minute invitations:).
Our menu was uncomplicated – macaroni pie, potato salad, barbecued chicken. Friends brought a chicken, a green salad, cole slaw, & added to our servings of garlic bread. Another friend, Sister N, who is holidaying here on her annual retreat to Barbados, brought hot dogs & burgers, and buns. We were able to source homemade pizza to add to the menu as we had some vegetarians and milk-allergic invitees, as well as some lamb sausage – so an unbaked cheese pizza to which BD added the lamb sausage, a cheeseless chicken pineapple & onion pizza, and a vegetarian pizza. Homemade lemonade & sorrel, and Barbados’ Plus & Malt drinks.
The dessert table offered varieties of sweetmeats including BD’s baked goods, a Muslim friendly great cake & coconut bread from L, and oodles of other sweet baked goods. (And I have NO pictures of that central table, sob).
Guests came, and stayed. And even anti-social Youngest softened enough to invite a friend other than the one that BD invited for him without his consent. Alhamdulillah for a soothing relaxed blessed Eid ul Fitr with families and friends.
Our usual first stop after BH’s family on Eid day is Aunty F. We’ve been visiting on Eid day for possibly all of my married life in Barbados. This year, we were treated more formally by being excluded from the more expansive kitchen, but were treated to this backdrop of colour made and put together by the eldest granddaughter (whose jingle jangle notifications of her appearance as a child in the corridors of the old home still resonate with BH).
My posting has indeed been sparse this year, but I was going through my photos and voila – we have a post. Sister H ever so often has specials on imported strawberries, blueberries & cherries. This year, these played a major role in our Eid ul Fitr celebrations – part of the usual impromptu potluck buffet for the post-Eid salaat, part of the food gifts for various friends. I think BD baked a pineapple upside down cake or three, but memory is a little hazy on that part this year. Sawine (boiled and sweetened and spiced vermicelli pasta) is part of my Trinidadian heritage. Each year at Eid ul Fitr, my mother, whose culinary extents were limited by herself but whose flavours remain my favourite, cooked up and distributed pots of sawine to the neighbours on our street. Elaichi (cardamom), clove, raisins, sweetened milk (condensed milk), and the vermicelli. And at every Muslim home sawine was a given, and expected. Some added finely chopped nuts, some boiled with the fruits, some put out individual little bowls of the fruits & nuts so that you could garnish to your taste. My middle maternal uncle made the sawine in his house. My children expect it, and sporadically over the years, I have been prescient enough to obtain it and prepare it. Nowadays, you can purchase already parched sawine in the supermarkets in Trinidad. (Already parched (or is it patched?) sawine means that some ghee or butter or oil has been heated in a wide bottomed pot, the elaichi and sawine added and sauteed, then removed from the heat, allowed to cool, and bottled until ready to boil on Eid morning. Ah ha – it is toasted, or braised!) This year, I had to check with my Trini sources on what to add as my trusty Naparima Girls’ High School cookbook (the staple of Trini cooks:)) suggested cinnamon sticks – I did not remember that as an ingredient my mother added, and she either forgets or pretends to forget her recipes since she has happily given up cooking since my father passed away. And neither of us could get to her recipes – handwritten from her two extremely domesticated friends who wrote down the recipes for her when she moved to live independently of her parents – and which are kept in a clasp purse in one of the kitchen drawers.
So this year, Mum brought up a packet or two of already parched sawine, and I proceeded to prepare one on Eid morning. So BD, NoS, Youngest and I, partook of the sawine, and probably Aunty D. too. I added strawberries (now you see the link between Sister H’ specials and my post, don’t you?:). Enjoy. (I see that some cooks add grated ginger to the parching process as well – may try that – and we use a thicker (as if that were possible) vermicelli than the rice vermicelli or mung bean vermicelli. Some trivia – vermicelli is Italian for ‘little worms’, is thinner in diameter than spaghetti, is sometimes referred to as angel hair. Some cultures include sago in the sawine mix as well.