The One Where She is Slightly Out of Temper; or Whitney & Morgan’s Wedding Reception

Last night was Morgan and Whitney’s wedding reception. They looked amazing and happy... I made some beautiful and delicious food, and it was very fun. This morning I woke up at 6:45, and thought, “I should sleep in… but I hurt too much!” So I got up. Used the leftover blueberries to make a sauce for some homemade pancakes. Because I think this morning is the last time the missionaries will eat breakfast in our home. Yikes!

So anyway, here are some fun pictures from the wedding, and from the prep. Have you ever seen a chocolate tempering machine? When chocolate is “in temper” then hardens quickly and looks beautiful and glossy. Chocolate which is “out of temper” has a white “bloom” and a grainy texture. You know, like when you leave a Hershey bar in the sun, and then cool it down and try to eat it… not good. So this machine takes the guesswork out of tempering chocolate. Of course I have to push its limits… cook with danger. It is what I do.



Berries dipped in chocolate… rolled in toffee…


or mini chips. Or with M’s or W’s for Mo and Whitney.



The prime rib was a huge hit, as were my very attractive helpers for the evening. The twice-baked potatoes went over well. I am still never doing them again. Ever. Don’t ask me.









Also, check out this creation: I made chocolate meringues the night before, and then the morning of the wedding I whipped up some Callebaut (good brand of Belgian chocolate) mousse, and piped it onto the meringues. They were pretty tasty. I know, because that is what I ate for breakfast. (The breakfast of champions?)



Another fun thing was the mint lemonade. Whitney fell in love with mint lemonade during her summer nursing internship to Amman, Jordan. While I realize it would have been much tastier using fresh-squeezed lemons, this was very good even made with Minute Maid concentrate. I made a simple syrup the night before, using a couple of huge bunches of fresh mint, chopped. After they had steeped in the syrup for an hour, I strained out the mint, and we used the syrup in the lemonade, along with another huge bunch of fresh mint leaves in the jar. Very tasty.



If you want any of the recipes, let me know. Just don’t ask me for the recipe for the chocolate moussecake, strawberry cheesecake or key lime pie… you will have to ask Costco for those.