October 5, 2011
Why would we do that you ask? Because we love each other is the answer. And because one of our members needed to believe she could have what she wanted, even though there were a hundred realistic reasons why she couldn’t. Because at the end of the day we want to be among people who will do something or help someone because it’s a good idea, period. And you know what? When women decide to do that, their men, their children, their friends, and total strangers will help them, just because it’s a good idea. God that’s beautiful. But back to the wedding:
When Amy-Marie received a quote of $16,000 to have her wedding reception of 150 people catered, we all agreed it was obscene. We’re good cooks I thought, why don’t we do it? And in true Elizabeth’s House fashion, as soon as the idea was shared, a team of eager women began plotting and planning a most delightful event. We listened politely while the bride-to-be shared all her ideas for a dream wedding and then, we went into action. The following is the result of approximately six weeks of creative thinking:
Food stations were planned that would represent the passion of the cooks. A southern soul station featuring fried chicken, salmon cakes, deviled eggs, dilly beans, jalapeno cornbread, and tater tot casserole was washed down with Lynchburg lemonade. A Toledo S.O.U.L. station (sustainable, organic, unrefined and local) gathered the very best offerings from local farms. In the end that turned out to be ham and egg frittatas (eggs from Schlatter’s Farm and ham from Liz of Sage Organics) that was topped with homemade tomato jam, and served with grilled peaches (Witt Orchards) and zucchini. video of making tomato jam for the weddingAn Italian station came together beautifully with the best Italian foods purchased from Sofo’s. Meatballs and pasta salad were lovingly prepared and served with a variety of cheeses, breads and crackers, with chianti as the beverage of choice. A middle-eastern station featured meat and veggie grape leaves, pita and hummus, and spinach feta pies. And finally, a dessert station whose centerpiece was a beautiful carrot cake with maple/cream cheese filling and butter cream frosting (also made from 100% organic and farm-fresh ingredients) was surrounded by a variety of homemade pies (made by the groom’s mother) and the best homemade ice cream (or was it gelato?) ever!
Sounds fabulous right? It was. And upon reflection I have to say as good as the food tasted, gathering with a group of women to plan it, prepare it, and present it was even better. Shopping the farmer’s markets together, canning beans, preserving jam, teaching what we know, and learning what we don’t. And on the big day I was blessed to be among women who, when the plans change, do what needs to be done. The women of Elizabeth’s House (and some spouses and children J are nothing short of amazing. It is an honor to be among you.
1 comment:
On Friday, I helped make the meatballs, Saturday morning, I helped fry the chicken, Saturday afternoon, at the wedding, I helped serve the food, after, I helped dry dishes, then I dried more dishes and packed things up. In the end, I was beyond tired. The next morning, I woke up achy. It was a joy to be part of Amy-Marie's wedding and in the company of women I love. I would do it again.
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