Bridal Tidal Wave

So here we are.  278 days away from saying "I do"
and I have to say that I'm pretty pleased with all the progress that
we've made.  We have the venue, the photographer, the dress, I've picked out
the bridesmaids dress, we have the save the dates just about ready to go,  the
hotel that we will be staying at for the wedding, I've started to work on decorations,
and we have the florist and our day-of planner.  whew!

It's not so overwhelming if you take one thing at a time.  I had a mini meltdown
in October because it was so intense.  Once the venue was booked my body
decided to go back to normal, thankfully.  But everything has been going
smoothly so far.  We're trying to follow the basic timeline for booking things, just to
give us some structure.

The best advice that I can give for the initial planning is to make or find a
timeline that works for you and to take it one thing at a time, or have a list of
small things that you want to accomplish for the week.  The knot has a really good timeline
on their website, and most bridal magazines have them too.

It's also good to check out what other people are doing for their weddings
my favorite bridal blogs are:
Brooklyn Bride
Style Me Pretty
Ruffled
100 Layer Cake


Happy Planning!

Recipe of the Week

I'm thinking that this post should come with a warning.
Caution: this dish is highly addictive

Cacio e Pepe (cheese and pepper)
This pasta dish is ridiculously simple and completely satisfying.














source

I got the recipe from Bon Appetit, and I highly recommend trying it.
The bonus is that once you make it, you'll never need to look at the recipe again-
it's really that simple.  I've already made it twice in the past 2 weeks!

Kosher Salt
6oz Pasta (I used spaghetti but, bucatini is also recommended)
3 tbsp unsalted butter
1 tbsp freshly cracked pepper (or more if you like)
3/4c grated Grana Padano or Parmesan
1/3c finely grated pecorino

Bring water to a boil and season with salt.
Add pasta and cook until about 2 minutes before tender, reserve
3/4c of the pasta water and drain the pasta.

Meanwhile, melt 2 tbsp butter in a heavy skillet over medium heat.
Add pepper and cook, swirling pan,  about 1 minute until toasted.

Add 1/2c of the reserved pasta water to the skillet and bring to a simmer.
Add the pasta and remaining tbsp of butter. Reduce heat to low and add Parmesan,
stirring and tossing with tongs until melted. Remove pan from heat and add the pecorino,
again stirring and tossing until the cheese melts.  Plate and serve.

I topped it with extra pepper and a bit of pecorino.


Buon Appetito!

Latest Obsessions

*Are You Being Served-which I finally got on dvd
(favorite episode)

*New Season of Portlandia

*Switching from plastic containers to glass
(a slow process)

*The Pavilion Hotel in Phnom Penh
(possible honeymoon destination)

*Getting the horrible pet store in my neighborhood to close
(sign here)

*Fighting winter laziness, though it's not really working...
(I can feel myself falling into hibernation mode,
where I only want to sleep or watch 30 Rock on Netflix)