Any takers? They're glorious. (And anyone that has ever hung out with me after a crazy wedding set-up knows I don't use that word lightly.)
Monday, May 31, 2010
Friday, May 28, 2010
Sunday, May 23, 2010
I'm out of town for a few days, visiting family and celebrating Jamey's graduation. Even with sisters to catch up with, I still have a lot more work time than usual since the little boys were left at home. I'm figuring I should use the chance to post a few of last year's real weddings I've never gotten to, before this year's start coming back. First up is a late November one from Seattle's World Trade Center. It's such a downtown type of room...circular with that relief map on the ceiling, LED lights, and a great view of the water. Melissa wanted to go bold with dark, dramatic red roses used by the boatload. Her bouquet...gardenia, stephanotis, callas, and roses.
Monday, May 17, 2010
of the top candidate for my if-I-could-do-it-again wedding. Vera Wang Spring 2011.
Off to the zoo with the little boys today, to thank them for days of putting up with "Momma is busy! I'm going to have to play with you later. Want to watch a show?" while I was working on Sylvia and Matt's pretty day. It went splendidly well, thanks to friends that pitched in to set-up, pick-up, and watch those little boys. I had a marvelous time working with some of the most talented and lovely people I've ever worked with. Sylvia knew how to pick 'em! Pictures to come!
Wednesday, May 12, 2010
Friday, May 7, 2010
I'd say that you deserve a prize, but you already got her.
Thursday, May 6, 2010
Tuesday, May 4, 2010
For sweet, tart, rosy pink, tender rhubarb! There is nothing quite like rhubarb in the spring. This is one of my favorite ways to prepare it--a strawberry rhubarb crisp with a very surprising twist. Don't leave it out, even though it sounds like the BASIL is a mistake in the recipe. It does something amazing that can't easily be explained; sort of like pepper in chocolate.
One of my favorite spring (easy!) dinner menus is Uncle Harry's Flank Steak, served with risotto and asparagus, with this crisp as the perfect ending.
Strawberry Rhubarb Crisp
2/3 cup granulated sugar
2 or 3 tsp. cornstarch
1/2 tsp. ground cinnamon
2 cups sliced fresh rhubarb (or frozen unsweetened sliced rhubarb, thawed)
2 cups coarsely chopped strawberries
2 Tbsp. snipped fresh basil leaves (not dried!)
1/2 cup all-purpose flour
1/2 cup oats (oatmeal)
1/3 cup packed brown sugar
1/4 tsp. salt
3 Tbsp. melted butter
Preheat oven to 375 F. In a medium bowl combine the 2/3 cup granulated sugar, the cornstarch, and cinnamon. (For fresh rhubarb, use 2 tsp. cornstarch; for frozen, use 3 tsp.) Stir in rhubarb, strawberries, and basil. Spoon into bottom of a 2 quart casserole/baking dish; set aside.
In another medium bowl, comine flour, oats, brown sugar, and salt. Stir in melted butter. Sprinkle over fruit.
Bake 30-35 minutes, or until fruit is tender and topping is golden brown. Serve warm with good vanilla ice cream. Serves 6.
(My copy of the recipe lists nutrition info, which shows that this is remarkably pretty good for you! Per serving: 276 calories, 7 g fat, and 51% of your daily vitamin C!).