April Phillip's little boys.
On Thursday the preparations for the rehearsal dinner began in earnest. I prepared all of the food for an estimate of fifty to sixty guests. My son, Kris, helped me grill twelve pounds of Alaskan sockeye salmon.
wood-oven-baked bread from Kansas City, and a mixed green salad with red anjou pears, dried bing cherries, roasted hazelnuts, blue cheese (all brought from Oregon) and a maple vinegrette. We served a cabernet wine from the Columbia Valley in Oregon as well as a Pinos Gris from the Willamette Valley. (I distributed twenty bottles among the ten pieces of luggage to get it to Missouri.) For the beer drinkers we had a variety of Deschutes brews that I picked up at a bottle shop in Kansas City. Dessert was strawberry rhubarb slab pie. I brought the frozen pie dough and pie filling in two coolers on the airplane. Yes. I did. I wish I had taken a photo of our wagon train of luggage but I was too busy and distracted.
He chose strawberry french toast for his breakfast menu.
Didn't I say that we were eating one fabulous meal after another?
Finally, the biggest event of all- the taking of a wife by my middle son, Neal, growing our family once again.
The day was sunny but cool.
The reception was held in a charmingly decorated, western style barn. More amazing smoked pork was served, this time in classic Missouri style on homemade buns with a heap of coleslaw and barbeque sauce on top. The signature cocktail was called the Regentini.
My new daughter-in-law wanted a classic, old school wedding cake with lots of piped buttercream.
There are more photos yet to surface. This is all I have to show you my mother of the groom dress, a shimmery, floor length, taupe colored number that is the second most formal dress I have ever worn.
We made lots of special memories that will be cherished for a long time to come.