This week, as the saying goes, has been a blur. My daughter, Shannon, is getting married on Saturday, and the week has been filled with all manner of folderol as we prepare for the big day. My eldest daughter, Dee, who lives in New York, came home last Saturday so that she could help, and my husband, Clif, has taken the week off.
There are programs to print, favor bags to assemble, a stuff-the-party-favors simple supper to host, a bridesmaid luncheon to prepare, and all the other things that go with a wedding. Simply put, it’s a rather lot of work getting a daughter married, but it is also an event that is bringing great pleasure to the family. Mike, Shannon’s fiancé, loves books and movies and Shakespeare. He fits right in with our family.
For the simple supper, on Thursday, we plan on having burritos, grapes, hummus with pita bread, and all the little accompaniments—salsa, chips, and sour cream. I’m also thinking of making a green salad with apples, goat cheese, and roasted walnuts. For dessert, we will have frosted cocoa squares, easy to make and pretty tasty.
On Friday, for the bridesmaid luncheon, I will be making a chicken tarragon salad, a strawberry and kiwi salad, and little sandwiches with pesto, fresh mozzarella, and tomatoes. For dessert, one of my old standbys—lemon-frosted shortbread.
If we have presence of mind, we will take pictures of the spreads to post on the blog.
Then, it’s on to the rehearsal dinner, which we are not hosting, and the wedding day itself.
Onward and upward!