I’ve been admittedly absent lately. Important wedding decisions have been eating up my spare time. Critical questions, like whether to use aubergine or eggplant or plum linens, are getting answered. Choices, like whether to use vodka or tequila or champagne in my signature cocktail, are being made (in case you’re curious, I went with this). Methods of affixing mini floral clusters to jackets and dresses are being selected.
A pin? But then there will be a hole in the dress. A wrist corsage? But then it will be bulky and obnoxious to wear, especially while dancing. A magnet? Perhaps the best option, assuming not wearing a corsage is not an option. Technically, not wearing one is an option, but everyone else will be wearing them. So deal with it, or decide not to and save us $50. At this point, whatever.
But just as I’ve reached the “whatever, I don’t even care anymore” point in the minutia of wedding planning, it has come time to work on the part that I have most looked forward to and have more experience and confidence in making decisions about. Project Wedding Dessert Bar begins!!
In the interests of not completely abandoning this little blog and whatever readers it still retains after a two-week posting hiatus (and as a way to keep me accountable) while I continue down the road of wedding prep for the next four weeks, I’ve decided to post a series tracking my dessert bar progress. The pictures won’t be as fabulous (I don’t have time to haul everything from the kitchen to the naturally lit dining area just to obtain a “good shot” each and every time) but the commentary for each one will hopefully be worth following. And the recipes certainly will be worth making on your own, especially if you’re crazy enough to put together your own dessert bar.
And with that, I give you part one: Mexican wedding cookies. (more…)