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Wedding Deets – Into the Wee Hours?

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We have another thing to figure out for this here wedding that we’re having in TWENTY THREE DAYS. 

That’s not many days, friends.  insert confetti emoji here

Thank You MonogramIt’s about the reception.  Right now, our schedule is as follows:

5pm cocktails, 5:30 ceremony, 6 – 9 reception.  They’re all in the same place so there won’t be any walking/transport time, and the ceremony will be about 20 minutes long – less if our officiant talks quickly. 

So, besides a very slight lag, if folks get there at 5 we’re looking at 4 hours of an open bar.  

And now people are telling us that they HATED SO MUCH OMG when their receptions were over and that we should totally go until 10pm so that we don’t HATE IT SO MUCH OMG. 

So you know I need to know what you think!  This is just like those coasters.  I have too much time left (not really, but you know), and I’m rethinking decisions that were JUST FINE a few months ago.  

So, you know I need your help.  Whatcha think?  Extend?  Leave as is?  Wait until the day of and make a game-time decision?  If cost WEREN’T a factor (it might be, still waiting to hear on that one), what would you do, as a bride/groom, family member, or guest?  We’re looking for any perspectives that aren’t hateful.  

No one likes hateful perspectives, do they?

Thank you for telling me what to do.  I need a manager.  

As you were. 

 

 

Cantaloupe Rice Salad Variations

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Ok so yesterday when I was telling you about that cantaloupe salad I left a few things out that you could do with it because it was a lot to explain and the post was getting long so….

We’re making this one into two posts.  Two plates with bowl

In other news, adding capers to the cantaloupe salad makes it REALLY good.  If you like capers.  We fried them!  That wasn’t a bad choice, and then running all through the rice you get these crispy salty tangy bites and…YES.  My sister is basically the biggest lover of all the capers so I’m super excited to make her eat this ASAP. 

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Osso Bucco

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Serve with bread for dippingFriday.  Sigh.

It’s raining ice here.  How’s the weather where you are?  Also, after waking up the last two mornings at 5 and laying in bed last night until 11 giggling with Jay, I’m a little droopy today.

It was worth it, because he’s cute.

This is, like, totally the best meal for cold days when you’re feeling droopy.  It’s not hard at all, but it does require a little bit of chopping.  You can use any meat in the world that you’d like, and the cheaper the better!   Since we braise it for so long it falls apart and gets so tender even if you use something that would usually be really tough.

Traditionally Osso Bucco is made with veal shank.  If you would like to purchase baby animal thighs, please be my guest!  I prefer adult dead animal thighs.

It’s a moral issue, you see.

Not really.  You know that.  Dead animal is dead animal, and I’ve chosen to consume them from time to time.  I go the beef or other meat route for cost and availability purposes, usually.  Also worth noting:  I’ve made this with bone-in, skin-on chicken before.  I’ve made this with boneless pork ribs (called country-style, usually).  I’ve made this with pork shoulder cut into chunks. I’ve made just the sauce and spooned it over grilled white fish.

It works beautifully, every single time.  So, use whatever protein you’d like!  On this particular day I found something super cheap in the store called “beef shank for soup.”  Um…ok!  This is kind of like soup, so I went with it.  Also, my dogs like femur bones more than other kinds of bones.  So…they got them after I cooked the meat.  Turns out, they REALLY like femur bones when they’re covered with saffron tomato white wine sauce.  Snobs.

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