I’m off my game. A burnt batch of chicken. Coming down from off two parties that I threw last weekend–one for a hundred folks and the second for two-hundred. Where’s the Betty Ford when I need it?
The “Save the Date”
Last Saturday my daughter, Greta, walked down the aisle with my now, son-in-law Tom. And, oh, how the wild rumpus roared. For weeks it roared. (Along with my gut– sustenance was take-out.)
With the attention paid to music, flowers, and the myriad details that attend a wedding, there was no way could I do what I enjoy doing most–cooking for the people I love.
So I hired caterers considered the best in these parts to lend a hand: Pig’s Eating Ribs out of Charlevoix (a seaside town in Northern Michigan) catered the Friday night pig roast (for 75) on Friday and Catering by Kelly’s out of Traverse City catered the wedding on Saturday night (for 200). Both companies lived up mightily to their reputation, folks.
The Flower Girls
All of this in a Northern Michigan setting of red-dotted trees dripping with cherries. In lieu of a traditional wedding cake, a local legend (thank you, Miss White) made cherry pies.
Scottie’s Gourmet in Charlevoix did the Bridesmaid’s Luncheon, and they dished up a cherry theme. Cherry Chicken Salad served with focaccia and Quinoa Salad with Cherries, quite similar to a couscous salad I make at this time of the year. (See last link below.)
Couscous Salad with Dried Fruit and Cherries
Here are links to other cherry recipes I’ve penned in the past that you might enjoy at this time of the year:
Fresh Cherry and Goat Cheese Crostini ♥ Smoked Pork Tenderloin with Cherry Sauce ♥ Grilled Duck Breasts with Cherry Sauce ♥ Couscous Salad with Dried Fruit and Cherries
All of the noise deafened the characters I’m writing in “The Welcome Home Diner”, and now they’re screaming for attention. I’d best be getting back to work.
