We began to discuss holiday plans. I said to the young man who had presented his paper so courageously that I was very proud of him not only for his work, but for his ability to return to the geography in which he had experienced so much harm. I said that I was from a very abusive biological home in New England and I had not been north of New York since leaving at age 30 (I am now 59); that for me, putting my embodied self into the actual geography where I had experienced so much harm had not been possible, except for attending my mother’s funeral- its own extreme event.
Some folks at the table expressed surprise and much sadness—how could those of us without biological ties to family handle the holidays? I realized that for me it has been almost thirty years since I began creating “alternatives” to the family I was born in—my biological family- and that I have successfully created chosen family and chosen traditions instead. One of the ways I first learned to deal with holidays which had expected traditions and attendance at biological family functions was to create alternate plans well before the expected day (Thanksgiving, Christmas, etc.) and stick to that plan. I learned that once that day was “here,” I would be triggered and would not be able to create spur of the moment alternatives in the midst of those feelings.
One tradition I created 20 years ago was the tradition of “Pie Day” with a good friend of mine. We realized this year that we have been doing that for 20 years! Now that is my “tradition” and that is my “family.” We bake an inordinate amount of pies on Pie Day—a very specific recipe—green apple with golden raisin reduction— and people and friends come over. We celebrate. We eat pie with cheese (a New England tradition) and salad- I call it “a French meal” after my Canadian heritage. Whoever bakes or drops by, eats. Some folks walk away with a pie. We freeze a bunch and have “pie nights” throughout the year. Various girlfriends, friends and friends of friends have helped throughout the year make our estimated 15-20 pies per year, complete with hand rolled, all butter crusts every year.