Wedding Shoutouts

Just wanted to get some of my wedding stuff on Pinterest since so much of it was inspired by stuff I found there.

Click the links below to go to the websites for the vendors!

Photographer
Church
Barn Reception Venue
Cake
Pies
Florist
Rings
Caterer
Bunting on Cake

 

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October Monthly Look Ahead

So I know technically this event created by Coolbeans4 was for yesterday, but I had to sit and comfort my newly spayed cat yesterday, so I’m a day behind. Because the cat is important, guys. And she was all loopy and drugged up.

October is my favorite month when Georgia delivers some actual fall weather.  Leaves, crisp air, cinnamon scented everything at stores, and MY BIRTHDAY!

Coming Up in October
1. The Georgia Alabama game. Not only will I be trapped in my house due to 7403714834 people flooding my relatively small college town, it’s understood that from 3:30-6:30 I will be in my living room, hopefully having eaten some kind of grilled lunch, hopefully watching my alma mater win.  GO DAWGS!

2. I bought this book, the 52 Lists Project, with a list a week for a year.  The book is LOVELY and the prompts are really nice.  There’s nothing in there that I would feel guilty about someone reading should they find it in my house, and that’s pretty rare as far as list books go.  So that’ll show up here, and the author even encourages hashtags and social media integration with her book, so if anyone wants to pick that up from B&N or Amazon, I’m starting list 40 (in the fall section) on Saturday!

3.  I have at least two small town fall festivals (Watkinsville and Braselton, if you are near the Athens area…unlikely) lined up to attend.  It’s always fun to find more great local vendors who have etsy shops and Instagrams for me to peruse.

4. Incorporating the flavors of fall- hopefully there will be chili/soup weather and some kind of pumpkin or apple dessert.

5.  Speaking of apples, I’m looking forward to orchard trips and getting some variety into my life. Bring on the Honeycrisp and the Pink Ladies!

6. My October Happy Mail, of course.

7.  There should be at least one trip to the Washington Farms Corn Maze.

8. I get to attend my first friend wedding with a HUSBAND.  It’ll be so nice being able to empathize with my friends on their wedding day-I’ve been there! Such a day of joy and craziness.

9. The Oh Hellos are coming to Athens, and I’ve got tickets!

10. I’m turning the big 25 on the 26th.  That should mean some kind of celebratory food.

11.  I finally got banks and name changes sorted out enough to get a gym membership.  It’s at the YMCA so a huge adjustment for me since there are kids EVERYWHERE. Anyway, I’m giving myself six months to train for a half.  I’ve made a chart up, so hopefully by the end of the month, I can be 5K-without-feeling-dead.

Indonesian Ginger Chicken

I got this recipe from a church cookbook, specifically my church cookbook.  I actually grew up down the street from the lady who submitted the recipe.  I feel like that has to be the most classically southern thing ever.


I love this cookbook because I know so many of the ladies who added recipes.

I don’t know how Indonesian this recipe is…the lady who submitted it is certainly not Indonesian.  It is definitely gingery though.  Shout-out to my wedding gift box grater for making the ginger grating process much less painful. Also…so much garlic! I’ve never put that much into one recipe before.  I should invest in something that makes the mincing process easier.

Indonesian Ginger Chicken
This recipe requires overnight marinating.
Ingredients
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger
6 bone-in chicken breasts (or two chickens quartered with backs removed)

Directions
Cook the honey, soy sauce, garlic, and ginger in a small saucepan over low heat until the honey is melted.  Arrange the chicken in large, shallow baking pan, skin side down, and pour on the sauce.  Cover the pan tightly with foil.  Marinate overnight in the refrigerator.  Preheat oven to 350.  Place the baking pan in the oven and bake for 1/2 hour.  Uncover the pan, turn the chicken skin side up, and raise temperature to 375.  Continue baking for 30 minutes or until the juices run clear and the sauce is a rich dark brown.



Because the World Needs Another Zucchini Bread Recipe

Zucchini bread seems to have gotten really popular lately. I guess a lot of people have started growing their own gardens and zucchini often make more than any family can consume or give away. That was my motivation when I pulled out my copy of Mountain Elegance, put together by the the Asheville Junior League. This particular recipe is very cinnamony.

Zucchini Bread

Yield: Two Loaves
Prep: 20 mins
Baking Time: 60 mins

Ingredients

3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs, beaten
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
1 tablespoon vanilla
2 cups zucchini, grated (shoutout to my new box grater that made this process a dream!)

Directions
Mix flour, cinnamon, salt, baking soda, and baking powder.  Set aside.  In a large bowl, thoroughly beat eggs, sugar, brown sugar, oil, and vanilla (I used a stand mixer!).  Stir in sifted ingredients.  Blend in grated zucchini.  Pour into two greased standard loaf tins.  Bake at 325 for 60 minutes.

Also, I wanted to show off my new and much beloved tea towel made by the fine folks at Double Dutch Press in Athens.  Their tea towels are adorable and their prints are pretty cool too! Check it out!

I feel like it’s also important to add that Mrs. B. G. Powell gets all the credit for this recipe! Thanks Jeanne!