Saturday, May 17, 2008
Mom and Katies Wedding
May 17th was the perfect day for a wedding on the beach. I spent the evening before the wedding at my mom’s house helping prepare the flower centerpieces and keeping her company. Katie, the other bride, spent the evening at her father’s house.
The next morning, we went over to the beach (just a short walk from Mom and Katie’s house) where friends and family were gathered on beach towels and beach chairs for the ceremony. While our pastors were present, they were unable to participate in the ceremony because of the United Methodist stand on homosexuality. My mom’s long-time, dear friend, Maggie flew up from Florida and performed a lovely celebration on the sand with a simple antique table serving as the alter.
Margee Liz was the flower girl with the help of Cassie who read the story of Naomi and Ruth. Mom and Katie each came down “the aisle” barefoot. My sister and brother later brought the elements to the front and I helped Maggie by serving the cup. Guests were invited to take communion or receive a blessing from Mom and Katie. The whole service was beautifully organic.
Following the ceremony, we drove across the bay to NYC’s first airport for the reception. Much to the delight of the children, there was not only a clown to entertain them with cotton candy and animal balloons, but Dora and Diego showed up and danced with the kids and with Katie.
There was a wonderful brunch buffet with eggs, potatoes, pancakes, salmon, fruit, rolls and a carving station. Ben made the most impressive wedding cake you have ever seen with tier upon tier of butter cream and natural roses. I made cupcakes using Gale Gand’s recipe on the Food Network website (this is a great “go to” recipe if you need to make a few dozen cupcakes) and Ben turned them into additional flowers to surround the cake.
The day was appropriately festive with joy and love in abundance!
Sunday, May 11, 2008
Mother's Day Garden Party
We started our Mother’s Day with a joyful Pentecost/Festival of the Christian Home at the Church of the Village. There was a Blue Grass Band, “The NY City Slickers;” tap dancing; an awesome sermon and a spontaneous solo by Cassie. It was an up-lifting and spirit filled service.
We came home after church and were joined by my mom, Katie, Chris, Cassie, TJ, Ben, Hee Ann. Cassie treated me to a Feed Bag from WFM filled with goodies including a potted rose plant.
Because this is the first spring season I have had a yard, I treated myself to a gas grill. I figure it is something I will use regularly and it brings me joy so I splurged a little. Chris did the same, but he’s more about the charcoal and bought a nice Weber.
That said, the menu consisted of all things grilled:
- Grilled Carrot Soup with garden dill
- Grilled Asparagus Salad with a Grilled Pepper Vinaigrette
- Grilled Tortellini Kabobs with a Grilled Tomato Dipping Sauce
- Grilled Swordfish with a Lemon Dill marinade
Chris made a wonderful scallop ceviche that was surprisingly rich. Cassie prepared a lovely fruit tray and TJ brought a yummy WFM fruit tart.
Grilled Carrot Soup
Grilling the veggies gives this soup a smoky flavor. Brush with oil and grill:
2lbs Carrots Sliced Lengthwise (watch closely to avoid burning)
1 Onion Sliced
1 Potato wrapped in foil (microwaved for 5 minutes first)
2 Garlic Cloves wrapped in foil (in their skin)
Once vegetables are soft, remove skins and slice and boil in vegetable broth (6-8 cups). Puree, add chopped dill and serve.
Grilled Asparagus Salad with Grilled Pepper Vinaigrette
Slice a Red Bell Pepper in Half and Grill Skin Side down until charred.
Grill 2 garlic cloves wrapped in foil
Remove from heat and when cool, remove skin
Puree with Olive Oil (1-2 T)
Balsamic Vinegar (1-2t)
Salt and Pepper
Brush asparagus with oil and grill until soft and lightly charred (be careful it doesn’t burn)
Slice Spears and serve on bed of lettuce drizzled with Vinaigrette
Sprinkle with shaved Parmesan
Tortellini Kebobs with Grilled Tomato Sauce
Cut a 1lb tomato in half and brush cut side with oil
Wrap 2 garlic cloves with foil and grill
Place tomato cut side down and grill until skin starts to pull away
Remove from grill and take off skin
Mash tomato and garlic with chopped basil, salt and pepper.
Boil 24 oz Tortellini according to package instructions
When cool, run skewers through cheese part of tortellini (there should be enough to fill 16 skewers).
Lightly grill just to heat up before serving.
Serve with sauce passed alongside.
Grilled Swordfish
Swordfish was on sale at WFM and we bought 4 fillets totaling 5lbs that we cut in half to serve 8 people. With all the other food, this was plenty. It was a really nice treat . . . This is a great fish to grill because it holds up well and tastes awesome.
Marinate swordfish for 4-5 hours:
Juice and zest of 1 lemon, Olive Oil, Dill
Salt and Pepper fish before grilling
Grill for 5-6 minutes on each side
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