Food, Fun, and Weddings.

Hi everyone. What have you all been up to? I’ve been keeping busy with weddings of course, researching online Masters programs in Nutrition, relaxing a bit, and having fun. There have been quite a few weddings since I last wrote. I’m not doing all the set ups these days thanks to the wonderful Rachel, another designer at Cross Creek Ranch, so you can see those weddings read about her life HERE.

Last weekend I did work the Friday wedding:

Thanks to another amazing co worker Lori, I do have pics from the Saturday and Sunday weddings that Rachel and Lori worked:


There was also a wedding at The French Country Inn on Saturday:

Sunday’s wedding in fall colors:

This past weekend we had 3 weddings.



And don’t forget to see Sunday’s on Rachel’s blog.

Thanks to her, I can have some weekend days off to spend with my hubby 🙂 Last weekend, we went to the Epcot Food and Wine festival with some of Matt’s co workers. They had t shirts made with a scoreboard on the back to check off when you get a drink in each country:

I wish I would have got more pictures of the food, but oh well, we had a blast!

Speaking of food. I haven’t been doing too much cooking lately. Hubby has been traveling for work the past couple of weeks, so I have been eating really easy things, like chili from Whole Foods with a homemade salad. Or I’ll just through random items into a bowl and microwave it. I had some leftover pasta and sauce that I mixed with peas and beans. Weird and boring.

I did make some great homemade chicken sloppy joes when he came home:

025And a buffalo chicken salad:


One night we had Vietnamese take out:

And the best meal I have had in a long time last night at Carmel Cafe & Wine Bar.  The food was delicious, the concept was interesting. You can order your food and drinks from an Ipad and they come out fairly fast.

On Sunday’s and Monday’s they have a prix fixe menu. For only $12.99 you get a small appetizer, salad or soup, and small but sufficient dinner. You can upgrade to the full size dinner for $4.00, but I found the small plate to be the perfect size for me.

For appetizers, we got one of each, the chickpea fries (amazing) and the edamame hummus (also amazing). We each had the house salad, and for dinner I got the steak frites (very tender), and Matt got the pumpkin ravioli that blew my mind. To start, they bring out crispy bread sticks with olive tapenade:

I want to go back again tonight!

Today honey is working from home. He’s up in the man cave working, I’m on the couch “working”, the pumpkin candles are lit and I have a warm feeling in my heart. I could get used to this.

Speaking of pumpkins, I’m really in the fall spirit. Sweaters, scarves and boots (in Florida when the highs are in the 70’s and lows in the 50’s, I call it cold). Pumpkin coffee creamer, and this delicious concoction I made for breakfast. Greek yogurt, with unsweetened applesauce, cinnamon, and a dallop of pumpkin butter, yum!

043And one last thing, the red hair had to go!!!!!

024See ya soon 🙂



Wedding Catch Ups and a Fun Night Out

Woah! Lots of weddings this past weekend.  I worked on setting up 3 of the 5 weddings, and I have to fill you in on the weddings from the weekend before. So here goes:

A pretty purple wedding:

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Brown wedding with lots of sunflowers:

017 018 019 020 021 015 010 011 012 013 014 009Mint/tiffany  and peach wedding:

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Pretty pink wedding:

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And finally a super unique steampunk theme wedding. I ran with this theme and loved it! So much fun.

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I have to give a shout out to the awesome team at Cross Creek Ranch! They went above and beyond to create these beautiful weddings. They are the most amazing, hard working, creative people I have ever met! I’m proud to know them.

Update in my personal life:

Matt and I are trying to start a family 🙂 It should be an exciting journey. Stay tuned for all the fun details. Matt also started a new job recently and I will be going back to school part-time in January to pursue my Masters Degree in Nutrition.  So many changes going on here!

A celebration was in order, so hubby took me out to a fun dinner at Edison, Food + Drink Lab.

I “borrowed” this description from their website:

“Our kitchen’s only formula is product + technique + creativity2. Chef Pierola and Edison’s talented crew perform daily flavor experiments using the finest components, precise execution and their collective creativity2. The results are new interpretations of everyday food expertly engineered into current, modern cuisine.”

I was expecting more science, I had pictured dry ice and shots served in beakers, but it wasn’t like that. Instead, I believe they focus more on combining interesting flavors that compliment each other. For starters we had sesame chile smoked fish rillette > asian prawn chips, spicy peanut sauce. It was delicious and my favorite thing we ordered:


We also had the potato crusted oysters > dill pickle nectar, house dijonnaise, micro dijon. Delicious and Matt’s fav.


We split the fried green tomato salad > garden arugula, shaved fennel, preserved lemon goat cheese, cherry tomato confit, black olive emulsion.


For the main course I had the kobe steak which was wonderfully flavored but oddly tough.


Matt had the scallops:


And a delicious chocolate tart for desert, served with coconut ice cream and caramelized bananas:


These are two happy newlyweds: