At the urging of our friends, we made a last-minute decision to see if we couldn’t get everything to line up just right so that we could change our wedding RSVP from a “no” back to a “yes.” The catch, of course, was that it required a bit of shuffling and bribing and Houdini-style skills to make it happen.
In the end, our kids found themselves in the back of Ole’s parents’ van as they stepped off the plane from their week in Seattle and Portland and on their way south to spend some quality time with their cousins. Work was rearranged and juggled, gifts were purchased, the bride and groom slid us into a table in place of another couple that had recently changed their RSVP in the opposite direction, and we packed the car and headed for Chicago.
All in all, it worked out beautifully. We watched our friends enter into wedded bliss (that’s what marriage is, okay, B L I S S), we spent the weekend surrounded by a great group of friends, danced, and I drooled more than just a little over the photographer’s equipment.
Our kids have been retrieved from their weekend away, the bags have come in from the car, and I am preparing for a long week of work, volunteering and trying to get back on top of the laundry. Groceries will be purchased tomorrow, and we’ll be utilizing some of the meals we didn’t get to last week because of our last-minute change in plans.
Monday – Italian sausage and peppers, make-ahead manicotti, garlic toast, broccoli
Tuesday – Bacon-wrapped tenderloin, brown butter pasta, sautéed green beans
Wednesday – Blackened salmon, dirty rice, vegetable to be determined
Thursday – Spaghetti pizza, spring mix salads
Friday – Cheeseburgers, corn on the cob, grilled zucchini spears with sour cream and herb dipping sauce
Recipes to look for here at Food for My Family this week: Seared Ahi Tuna Steaks and that Orange Zucchini Bread from last week that got sidetracked.