Things have been a little hectic around here but hectic in a very, very good way. My Mom came for a visit and then my Husband's Mom and Ome came to stay as well. Their trips overlapped so we had all three of them staying with us at the same time. Ome hadn't been able to leave home since her stroke and she was so excited to visit. That got us thinking...Ome's wish was to see us get married and who wants to disappoint a beloved 85 year old? Not us, that's for sure, so we upped and got hitched!
Although our engagement was brief, we had been together for six years so it wasn't exactly a rash elopement. The actual ceremony however, came on WAY fast! It was very small with just our Mom's, Ome a photographer and the Bishop. I didn't care much about the details of the wedding, it was more about our marriage and Ome's wish. So, some candles here and there, some flowers, a little mood lighting and music was good enough for me. One of the most important details though, was the food. I knew I wanted to make everything myself and we decided that an array of our favorite appetizers would be perfect. So it went a little something like this:
Onion, Fig and Goat Cheese Tarts
Vegetable Platter and Onion Dip
Garlic Cheese Biscuits
Raspberry Mimosas to drink. (Recipe to follow)
The evening was beautiful and eloping was one of the best decisions we made. It was low stress and focused on what really matters. Love, family and of course, good food.
Raspberry Mimosa Recipe:
Raspberry puree (made from 1 cup fresh or frozen raspberries pureed in the blender)
Chilled dry champagne or sparkling wine
Place 2 Tablespoons of raspberry puree in the bottom of each champagne flute. Top the glass with champagne.
Monday, March 9, 2009