Skip to main content

Minnesota - Wedded Bliss Part 1

Not to sound pessimistic, and please don't hate me for saying this, but weddings can tend to be contrived, over the top, showy events that lack any genuine reality or meaning. At its worst, the 'once in a life time' event revolves around manufacturing a perfect image, worrying about what people think/their judgement, who brought what present/how much it cost, and the oh so amazingly terrible and pretentious genre of wedding food. If I haven't turned you off too much by my scathing worst of weddings talk, please read on, because the wedding of Matt and Mandy in Minnesota, it pleases me to say was just the opposite of that.

We had NO idea what to expect from the dairy farm wedding that brought us to Minnesota in the first place, but I have to say this was one of the most beautiful events I have ever had the pleasure to attend. Growing up in San Diego county we have our fair share of beauty - beautiful people, beautiful landscapes, beautiful weather...but sometimes the genuine reality gets lost in all this beautiful imagery. Now I know I am generalizing, sorry for that, but the experience on the farm really threw me for a loop - in a good way. 

The multigenerational family dairy and corn farm held the wedding, the reception and some interesting entertainment (thanks to the cows...). For my mom's birthday, I wrote up our whole Minnesota adventure, but I would love to share the description of our experience on the farm that day, part one follows:  

The uneventful drive through Minnesota’s hilly countryside, dotted with small and large lakes, took around an hour and a half. We arrived at the family cattle farm ten minutes before the ceremony; a cowboy directed Al to park down past the silos, near the reception barn. Cows, corn, corn, and corn filled every view. We walked up the small hill, past one of the cow sheds peppered with frolicking farm cats, toward a quaint barn where Mandy and Matt would take their vows. Six arched rows of hay bales, split in the center, sat friends and family of both bride and groom. Heat and humidity forced many of the attendants to use the paper program as fans. 
Ann spotted the pink boots under the red-headed flower girl’s puffy white dress. The six year old girl pulled a wagon carrying her little sister in a sea of white toile. Two little boys in tuxedos also wore cowboy boots, black ones with silver lining the toes. The procession followed with two bridesmaids in deep purple, and two groomsmen in matching ties. The bride, escorted by her father, wore a mid-length veil, a single strapped, gathered white matte satin dress, and peeking out below the hem, cowboy boots. She met her black hat wearing, tuxedoed cowboy at the end of the aisle, they walked up towards the middle-aged preacher, and after twenty minutes in the sunlight, became husband and wife. 

To Be Continued...


Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…