Good Morning! I’ve been a busy girl. My weekend was packed full with wedding related (for the most part) adventures. The fiance and I met a friend and took a trip to Rice’s Flea Market in New Hope on Saturday morning! If you’ve never been it’s worth checking out. Once you get past the teenage girls raiding the faux designer bag stands there is potential to score some good deals. There were a few farmer stands where we picked up some really good, inexpensive produce; an antique vendor where we snagged an old school house bell (for the wedding, more on that later); an Italian bakery booth where we bought some still-warm-from-the-oven ciabatta bread, MMM!
On Sunday my sister (and bridesmaid) and I drove out to Lancaster to see one more potential venue for my wedding that is happening in LESS than one year! I can’t decide! I’ll do a post about the venue choices soon… I promise!
So, ok, onto the Food Edition of my Inspiration Board(s).
Top row: dessert bar by Rebecca Thuss; vegetable lasagne by Heidi of 101cookbooks.com; bobbing for apples from brides.com. Second row: cupcakes by Kylie Lambert of Le Cupcake, Australia; Smore's from brides.com; rustic bar by PollenAtlanta.com; butternut squash shooters from brides.com. Bottom Row: harvest bar from brides.com; parmesean cheese straws by marthastewart.com.
Since we’re having our wedding outside, in the fall, potentially on a farm, the fiance and I are really looking forward to serving things that have a reputation for being “comfort foods”…foods we love to make and eat at home. Nothing pretentious, nothing fancy. Just good!
Family friends are going to do the cooking for us. Note: They’re not ‘catering’ for us, they’re cooking; good old fashioned bunch of people gathered in the kitchen making a meal together. (How many catered weddings have you been to where you can remember what you ate? thought it was fantastic? wished you could have the recipe? Exactly!) It’s important to us to have good food for our good friends and family at our wedding.
Our main dishes will be along the lines of roasted fall vegetable lasagne and honey roasted chicken, made with honey gathered from the hives that the fiance takes care of, which we’ll serve with wine made by a friend (and groomsman) and beer from local breweries.
Some of our aunts, our moms and my grandmom are going to bake cookies that will be part of our dessert bar, but also serve as favors. Our good friend, whose wedding I’ll be posting about later this week, has offered to bake us a pumpkin cheesecake as well as decorate our wedding cupcakes! I’ll bake my moms apple crumb pie and whip up a (huge) batch of spiced apple cider sorbet.
Late night we’ll keep warm by a bonfire, toast marshmellows for smore’s and drink warm spiced apple cider, which we’ll pick up from a nearby orchard.
MMM! Can’t you just taste it?
