By Kayla told me something this week that I need to write down before the joy of it fades, though I don't think it will fade, because some joys are permanent.
She and Devon came over for Tuesday dinner. They brought shrimp — fresh, from the dock, because Devon has learned that you do not show up at Granny Dot's house with frozen shrimp. They sat at the table and we ate and they were quiet in the way that couples are quiet when they're holding something between them that they haven't released yet. I know that quiet. Earl and I used to get that quiet before big announcements — pregnancies, job changes, the decision to take in Kayla. It's the quiet of people who are about to change the shape of their life.
Devon looked at Kayla. Kayla looked at Devon. Then Kayla looked at me and said, "Granny, Devon asked me to marry him."
The kitchen went still. Not silent — still. Like the air stopped moving to listen.
She held up her hand. A ring. Small diamond, simple setting, the kind of ring a paramedic can afford when he's saving up and also paying rent. It was beautiful. Not because of the diamond. Because of the hand it was on — Michael's daughter's hand, the hand that learned to cook my shrimp and grits, the hand that types my blog posts and my book, the hand that held mine when Earl died. That hand now wears a ring from a man who brings flowers and eats three helpings of greens and called me "ma'am" the first time we met.
I stood up. I walked to Devon. I put my hands on his face — his big, kind, terrified face — and I said, "Welcome to the family, baby. You've been Henderson since the third plate of greens." He laughed. He almost cried. Kayla did cry. I held them both and the kitchen was full of the kind of love that fills a room without anyone cooking anything.
Now go on and feed somebody.
That Tuesday, after Devon and Kayla left and the kitchen finally exhaled, I stood at the counter and thought about what I wished I’d had sitting out when they walked in — something beautiful and unhurried, something that said stay a while, we’re not rushing anywhere. A cheese board is exactly that. It doesn’t demand anything of you while you eat it; it just invites you to linger, and lingering is exactly what you want to do when the people across the table are about to change your life. Next time Devon comes — and there will be a next time, and a wedding, and a hundred more Tuesdays — this is what I’ll have waiting on the table before the shrimp hits the pot.
How to Make a Cheese Board
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes | Servings: 6–8
Ingredients
- 3–4 cheeses, varied in texture (such as 1 sharp cheddar, 1 creamy brie or goat cheese, 1 aged gouda or manchego, and 1 blue cheese if desired)
- 2–3 cured meats (such as prosciutto, salami, or smoked sausage slices)
- 1 cup crackers or sliced crusty bread
- 1/2 cup whole almonds, walnuts, or candied pecans
- 1/2 cup fresh grapes or sliced seasonal fruit
- 1/4 cup dried fruit (such as apricots, cranberries, or figs)
- 2–3 tablespoons honey or fig jam, for drizzling or dipping
- 1/4 cup cornichons or green olives
- Fresh rosemary sprigs or edible flowers, for garnish (optional)
Instructions
- Choose your board. Select a large wooden cutting board, slate slab, or a wide, flat serving platter. The bigger the better — a crowded board looks abundant and inviting.
- Place the cheeses first. Arrange the cheeses in different corners or quadrants of the board, spacing them out so guests can access each one easily. Leave soft cheeses like brie whole or score the top; slice or cube firmer cheeses for convenience.
- Add the meats. Fan sliced meats alongside the cheeses or fold them into loose rosette shapes. Drape prosciutto in natural folds so it looks effortless rather than stacked.
- Fill in with small bowls. Place a small ramekin or jar of honey, jam, or olives directly on the board to anchor the arrangement and keep wet items contained.
- Tuck in crackers and bread. Fan crackers along one edge of the board and tuck sliced bread into any open gaps. Avoid stacking them too high so they stay stable.
- Scatter the fruit and nuts. Fill remaining empty spaces with fresh grapes, dried fruit, and nuts. Cluster them in small groupings rather than spreading them thin — clusters look more plentiful.
- Garnish and serve. Tuck in a few sprigs of fresh rosemary for color and fragrance. Set out small knives for the cheeses and serve immediately, or cover loosely and refrigerate for up to 1 hour before guests arrive.
Nutrition (per serving)
Calories: 310 | Protein: 13g | Fat: 21g | Carbs: 18g | Fiber: 2g | Sodium: 520mg