Rehearsal Dinner Feast

I’m back from my honeymoon with Mr. J. We loved Spain & Italy and had a completely perfect time. I can’t believe it is already over! I have lots to blog about so you’ll hear about it…all in good time.The rehearsal dinner got the wedding weekend really started. I didn’t really need practice eating dinner. I’ve pretty much got that down but it was so nice to relax all together after a stressful start to the rehearsal getting everyone there! We went to Sky which was right next to our hotel. Mr. Js parents hosted a really lovely evening for everyone.

Look at our chocolate puppy Mrs. S made! He looks just like Windsor! Loved it!
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We had a 3 course meal choice in a great size room to ourselves. The table was one huge table for the bridal party, parents, grandparents, significant others, and of course one bride-to-be, and one groom-to-be.

To start we had the choice of a Cesar salad or a wedge. I went with the wedge but forgot to get a shot of the Cesar…oops! The wedge had crumbled bacon, beefsteak tomatoes, and crisp onions. I thought it was great.
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Next I chose lobster mac & cheese. Ohh. My. Goodness. So sweet and buttery with consistently sizeable chunks of lobster. Yum.
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Mr. J had the NY Strip steak with beautiful grill marks. It came with roasted yukon potatoes and asparagus.
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The third choice was a Parmesan encrusted chicken with risotto and green beans.
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The chocolate dog wasn’t the only treat there…for dessert I had the vanilla creme brule and thought it was the perfect sweet treat to end the meal. I love creme brulee and know it isn’t something I could make at home.
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Mr. J had the Boston cream pie which was a modern construction. It was almost biscuit-like.

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Everything was great and we loved it. It was nice to be able to stroll back to the hotel before the big day!

Lunching Couscous

Lunch ideas can be hard to come by for me and sandwiches were never really my thing. I love them with interesting condiments on bakery bread, but making one at 7am and bringing it to work never appeals to me.

I try to mix it up when it comes to lunch. Often it’s leftovers but I used to be so good about picking something, making a regular sized batch, and eating it all week for lunch. It was even more convenient when I’d bring it all on Monday and not have to think about it the rest of the week.  Lately, I’ve gotten off course.

Recently I made couscous for a couple of lunches and it was soooo good. I ate it as a cold salad and was all about it. Tomatoes were my inspiration.
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Grape. Heirloom. Tomatoes.

Ingredients

1 pint grape tomatoes, sliced in halves
1 cup dried Israeli couscous
2 cups vegetable stock
11/2 cups baby spinach
2 slices of bacon, cooked to a crisp
¼ cup shredded Parmesan
¼ cup ranch dressing
drizzle of olive oil

Directions

Toast couscous over medium-low heat until lightly browned
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Add in veggie stock and cover for 7 minutes
Slice cherry tomatoes in halves, chop the spinach chiffonade, and crumble the bacon.
Fluff couscous to separate and allow to cool.
Add spinach, bacon, Parmesan and dressing.
Refrigerate overnight and drizle with olive oil before eating to rehydrate.
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I’ll admit. Ranch might seem a bit weird, but I had it and wanted something creamy. Parmesan peppercorn dressing would be more appropriate. My spinach had lived a good life but wouldn’t have been amazing the next day, which is why I chose to throw it in…like an herb rather than like a salad. Nobody was going to overshadow these tomatoes. No, siree!This was an easily packable and flavorful lunch. It also is super cheap. If I were like whats-her-face on the foodnetwork who makes $10 dinners I’d probably have an impressive lunch cost since this served as 2 lunches for me…and my mum may have bought the tomatoes for me when we were at the farm stand. I’d much rather pack a lunch and afford a fantastic meal in Italy or Spain. In just over 4 weeks time I will be! So excited I can’t even stand it!

This would be a good side dish. Adding basil and fresh mozzarella would be good with Italian dressing. Bring couscous to your next BBQ this summer and be the star next to all the cole slaws and potato salads.
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What are some other lunchable ideas & inspirations?

Marinate Those Mushrooms

I love marinated mushrooms and once I figured out the secret to making them I whip them up regularly. They’re so good on salad, antipasto, or on their own. Also, it’s easy to make marinated mushrooms in any quantity! That’s a perk for me who is the only fan of mushrooms around.
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I used balsamic vinegar to change it up but I normally go with cider vinegar or red wine vinegar. Once they marinate over night I usually drain out the excess marinade but I keep them in the same jar.

Ingredients:

6 large mushrooms, cut into quarters
¼ cup olive oil
¼ cup vinegar (any variation)
1 tsp garlic
salt & pepper
dried spices that will compliment the vinegar choice
1 tsp sugar
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Directions:

Drop mushrooms into boiling water for 2 minutes and drain.
Mix oil, vinegar, garlic, sugar, and spices in a glass jar. Shake vigorously.
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Add mushrooms and refrigerate at least 2 hours.

I often use white button mushrooms but I had a few big ones that I just cut up and put onto my salad lunches this week. Lettuce is my least favorite part of the salad so I often just put a few veggies together and call it salad but I had some quinoa and some spinach and thought marinated mushrooms would be a great addition!

Do you know quinoa? I got red quinoa and have enjoyed it all week. My friend Ms. J LOVES quinoa and makes it all the time!
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Picnic (Sans Ants)

Sis and I LOVE a good theme party. We were trying to think of something special for Mother’s Day this year. We thought for a half second about a picnic in the Arnold Aboretum for Lilac Sunday. This is apparently the only time a year you can picnic there. Sitting on the ground to eat there just because we can’t normally didn’t quite fit. Also, with the rain on Saturday, we weren’t convinced Mother Nature would play nice.

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That seems like a baby-stroller activity and nobody in our fam is quite there yet. It also kind of seems like something to take a mom to do if her children aren’t around.

We had a picnic at our parents’ house! The picnic theme was super fun and delicious.

We took inspiration from Bobby Flay since in his throwdowns he always tries to make the everyday a bit better or more special.

We served:
BLTs with pesto mayo and thick cut bacon
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Roast Beef Sandwiches with horseraddish dijon spread
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Tabouli since Mum doesn’t love macaroni salad as much as the average person.
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And pickles, fruit, and Cape Cod chips. I got some delectable treats from Lyndell’s Bakery since I didn’t acquire all the baking skill my mum has (and since I worked about 9 hours on Saturday).

I made a drink too:
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Ingredients:

4 cups lemonade (I used crystal light yellow)
4 cups zero calorie lime seltzer
1 lime sliced

Directions:

Prepare the lemonade as instructed. (I planned to use raspberry lemonade but was short on pitcher space since yellow was already made)
Mix chilled soda
Serve with lime slices (freezing lime bits into the ice would be very cute too)

Just add some cheap-o red baskets & napkins and you’ve got yourself an indoor picnic!

Wish me luck! By the time you see this I’ll be UBER close to the end of the production week and the start of my event. Watch out world, I become a whole new person after I rejoin society!

Fritters are Fun

Zucchini Fritters are something I’ve been making for years. I’m not sure where I originally came up with them but I love them as a side dish. I think Mum made eggplant fritters now that I think about it….hmmm there’s an idea for next time.
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This time I used yellow squash. I think it added a different flavor but it was a good use for the sad yellow squash in my fridge.

Ingredients

1 zucchini or yellow squash
1 egg
½ cup breadcrumbs or wheat germ
¼ cup grated Parmesan cheese
salt & pepper
¼ cup diced green onion (optional)
¼ cup corn (optional)
¼ cup feta (optional)

Directions

1) Shred zucchini/yellow squash and lay over paper towel to remove most of the liquid
2) Mix zucchini/squash with egg, breadcrumbs, Parmesan, salt and pepper and any other ingredients.
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3) Form into patties and bake 15 minutes at 375. Flip and bake another 10 minutes.
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I bake them instead of frying them since they get too oily and it’s way easier. I use my muffin top pan which definitely helps for the shape. It gets a lot more action from zucchini fritters, crab cakes, and the like especially since I’ve never made muffins.

They’re a fun side dish with only a few ingredients. I made them one night when we had our own salad bar with these on the side. I’ll probably stick to zucchini next time but add in spinach! Or corn! Or leeks! Or bacon! Or whatever!