Makeover – Part 3 – Rehearsal Dinner

Part 3 of this series was going to be more about the backyard but I decided to take a break from the outside and bring you inside for the rehearsal dinner.  Mason jars, burlap and a sign that says Happy Ever After graced the window sill.  If you missed earlier posts in this series, they can be found    Part 1 – The Wall       Part 2 – Front Yard

Happily Ever After

When working on a event to celebrate a special occasion, it is always helpful to do a quiet study of the people you are honoring.   It this situation, I had quite a few ideas of their likes and dislikes by what they had chosen already for their wedding.  

Our son had requested a special bbq place he likes for the ordering the smoked brisket, turkey and beans; and the invite for the rehearsal dinner had a burlap, bbq look so I ran with that theme and began gathering from around my house, shopping on Amazon and a little shopping here and there:

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Soon my dining room table became my staging area.  One of favorites things used were two old quilts a friend had given me. 

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One of the quilts was used on our dining table as a table covering with a picture of the couple in a frame.  Include others in helping.  It creates memories, allows others to give and honestly at this point, the extra help is valuable.  

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My mom worked diligently on the tags for the hair towel wraps the girls in the bridal party were receiving, as well as other projects.  

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My aunt used her expert needle work skills sewing buttons on the towel wraps and also assisted on other projects to get ready for festivities.  These two women saved me hours of work.  While they worked on their projects, 

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I was baking easy cheesy drop biscuits (recipe will be posted soon) and …..

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making potato salad and …..

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combining a Kale salad and …..

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brought out the Monster Cookies from the freezer for dessert.  Tip:  The cookies were baked and frozen a couple of weeks earlier.  Tip:  Think about what you can do ahead. 

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Here is a picture of the beverage center.  We used the small cooler as our ice chest.  We also had a cooler in the backyard with bottled beverages.

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The 2nd quilt was used in the dessert area.  Boxes of different heights under the quilt created a fun display.

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All the fresh flowers were purchased for $15.00 from our local Safeway store.  The cookbook under the picture was handed down from my grandmother and it reminded me of her on this important evening. 

The evening was a success as we all ate, visited and laughed in anticipation of the wedding the next day.

One more picture…

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Lessons Learned

  1.  Study those you will be honoring.  Find what delights their hearts.  
  2. Stay within a budget
  3. Repurpose what you have in your home or borrow.
  4. Ask others for help 
  5. Do what you can ahead 
  6. Inspiration will often come a closer to the event.  Trust it will all come together.
  7. Decide what you will wear ahead of time and have it clean and ready to throw on – the day will be busy.
  8. Have your house professionally cleaned.
  9. Have FUN!

Have you hosted a wedding at your home?  Please share any tips you may have for those that may be planning this in their future.

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Mini Meatloaves

I found a version of this recipe years ago in a Taste of Home magazine and put my own twist on it.   This recipe works well for potlucks, taking a meal to someone or just a bit of comfort food.  Think about doubling the recipe – they freeze well.

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Mini Meatloaves
 
Mini Meatloaves
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Ingredients
  1. 1 lb ground meat (beef, turkey or chicken)
  2. 3/4 cup milk (almond or your choice)
  3. 1 cup shredded cheddar cheese
  4. 3/4 cup Old Fashioned Oats
  5. 1/2 cup onion, chopped
  6. 1 tsp salt
  7. 1/2 tsp garlic powder
  8. 2/3 cup ketchup
  9. 2 Tbsp honey or Wax Orchards Fruit Sweet
  10. 1-1 1/2 tsp prepared mustard
Directions
  1. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper.
  2. Mix first 7 ingredients well in a bowl.
  3. Form into 10 mini meatloaf.
  4. Mix last 3 ingredients in small bowl and top each of the loaves.
  5. Bake for 40-45 minutes or until done.
Adapted from Taste of Home Magazine
Adapted from Taste of Home Magazine
Deliciously Inspired http://www.deliciouslyinspired.com/
Preheat oven to 350 degrees.  Prepare baking sheet with parchment paper.
 
Combine first 7 ingredients and mix well.
 
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To prepare mini meatloaves place meat mixture into a 1/3 cup measuring cup.  This will ensure that each meatloaf will cook at the same rate.   Form into a ball and then place on a cutting board and gently form into an oblong shape with your hands.  Remove the mini loaf with a multipurpose kitchen scraper and place on prepared baking sheet.
 
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I usually come up with 10 mini loaves.
 
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 Spoon sauce over loaves.
 
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Bake uncovered for 45 minutes of until the meat is no longer pink and a meat thermometer reads 160 degrees.
 
Makes 10 mini meatloaves.
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Garlic Scallops

Garlic Scallops 

This recipe is so fast to prepare and delicious.  It a combined effort between myself and new friend, Kristi.  Kristi shared her recipe on my 21-Day Fix Challenge Group and of course I tweaked a bit.  So thanks, Kristi, for giving me something new to play with.  Remember recipes are just guides – you can adjust to your likes.

Garlic Scallops
Easy seafood yumminess
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Ingredients
  1. 1lb of scallops
  2. 3 fresh garlic cloves, pressed
  3. 2-3 Tbsp of grated fresh ginger
  4. Salt and Pepper
  5. Coconut Oil
  6. Carrots
  7. Broccoli
  8. Mushrooms
  9. Green Onions
  10. Tamari Sauce
  11. Fresh Cilantro
  12. Tapitio Sauce, if desired
Instructions
  1. Heat skillet with 2 tsps of coconut oil over medium heat.
  2. Add scallops and cook for 2 minutes.
  3. Flip over and add ½ of the garlic, ginger, salt and pepper
  4. You want the scallops to be translucent but have slight browning. Do not overcook - they get rubbery.
  5. Remove scallops and place in bowl, cover with foil.
  6. Deglaze the pan with a little water. This will remove all the flavor that is adhered to the pan plus make the pan much easier to clean. Let the water almost evaporate. Add in another 2 tsp of coconut oil.
  7. Add in the broccoli and carrots and cook until they brighten in color. Now add the mushrooms. Add a little water if necessary. Vegetables should still have a little crunch to them but be tender.
  8. Splash with a little tamari sauce. Mix into vegetables.
  9. Add the scallops back in and heat.
  10. To serve – plate and add some sliced green onions and chopped cilantro on top. You can also add in a little tapatio sauce.
Deliciously Inspired http://www.deliciouslyinspired.com/
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