Sweet Megan

It is kinda dreary around here today so I thought I would share a more sunny day. These are the pictures from my niece’s bridesmaid’s luncheon.

It was held ON her wedding day. We just wanted to add all the stress and fun that we could possibly add to the day. It turned out fabulous even though we had our share of perils. Our electricity happened to go out from 7:30 in the morning until 15 minutes before the girls arrived at 12:00. It was quite a crazy morning with my wonderful aunt(my lucky house guest) holding me together, my dear husband shuffling food to my dear friend’s house to be cooked, and him also transporting my cousin’s daughter (another lucky house guest) to get a shower. I served a salad (recipe follows), Grilled Vegetable Panini, Bellinis, Mini heart Cheesecakes, and Heart shaped Sugar Cookies with icing flavored with vanilla and creme bouquet instead of the almond. Okay we also had jello shots and when the girls drank every single Bellini a few…..

Slippery Nipples -1/2 shot Butterscotch Schnapps & 1/2 shot Irish Cream.

I had the most fun decorating and setting the table.

I made cones out of paper and filled with chocolates for the back of each chair.

These flowers are made from white lunch sacks. Find out how to make them here.

The salad is delicious and from my special friend Karin.

 

Tortellini Salad

4 oz tortellini (cooked)

4 oz grilled chicken

2 artichoke hearts (sliced and drained)

1 oz of fresh spinach or other greens

12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)

2 oz. feta cheese

3 slices red onion

DRESSING

2 cloves garlic, chopped

1 tsp dried oregano

1 Tbl. tomato paste

6 Tbls. Balsamic vinegar

Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil.

Toss dressing with salad. This makes more than enough dressing for the ingredients.