10 years ago on this day, June 24th, we got married. What a day – what a weekend that was! There was canoeing and fishing; golfing and bird watching. There were golf carts and big hats; peonies and a string quartet. We had a backdrop of mountains and brilliant blue sky. We had a moose head! There were friends and family from far and wide. We had very few slow songs and a LOT of dancing. It was one of the best weekends of our lives, and thinking about it this week has been a fabulous walk down memory lane.
Planning our wedding was a great experience for us as a couple – we absolutely loved it. We started by listing things that we like and then tried to incorporate as many of those things as we could into the weekend. Ten years later, we still like planning and as such, tonight we are reliving part of that glorious day with a menu inspired by what we served that night. I’ve posted a very simple written menu of what we actually ate that night – you will see that tonight’s menu is clearly inspired by the same.
Tonight we will have a salad with shaved zucchini in a lemon dressing – lots of shaved parmesan gets tossed in as well. Then ribeye straight from the grill (my husband is the BEST grill master) and béarnaise. We will also have grilled asparagus because – you know – béarnaise. Ten years ago we served gratin dauphinoise – tonight we will make due with baked potatoes with sour cream and chives (so good). For dessert rather than cake at our wedding we had pies – LOTS of pies – five kinds to be exact (strawberry rhubarb, wild main blueberry, apple raspberry, maple pecan and peach). Tonight we have friends coming over who offered to bring a sweet and that makes me so happy.
Rather than a drawing this week I added a few shots from our wedding. They are pictures of pictures because – old school – I don’t have digital versions at the moment (SO old fashioned, I know). We’ve had a really amazing decade and I feel so blessed to have the husband and family I have…I hope you enjoy this little walk down memory lane with me.
Tips and notes