More pictures from Rebekah's wedding

Following the wedding in downtown Nashville at Christ Church Cathedral, guests either drove or were transported by shuttle to Cheekwood Museum of Art & Botanical Gardens for a picture perfect night that could not have been any more spectacular.

The wedding dinner menu was spiced butternut squash soup with tamarind cream and toasted sunflower seeds which was absolutely incredible. The salad consisted of arugula with grilled fennel, roasted red pepper, red onion, capers, and Parmesan curls with lemon vinaigrette. My entrée choice was roasted breast of chicken while Kelly picked the sea bass, with root vegetables and Yukon potato puree, and last but not least, wedding cake.

Kelly & Kelly

Here comes the cutting of the cake moment!

Comments

Heidi said…

O wow I was totally taken with that view! I had no idea Nashville was so gorgeous!

October 20, 2006 11:22 PM

Pralines and Dreams

I considered myself to be a decent cook and baker. However, candy making had been unchartered territory until I recently cracked the code of a favorite—chewy Texas Pecan Pralines. This culinary epiphany came only days before I left my home sweet home in Austin, Texas, to return to CU Boulder after an epic hiatus to wrap up my bachelor’s degree in journalism. When I was a little girl, I remember tasting heavenly, creamy homemade pralines, bursting with pecans, handcrafted with love by my mom. She only whipped them up a few times, but I just couldn’t get the memory of those buttery, sugary treats out of my head. They were that good. I asked her if she still had the recipe, but I knew it would be hopeless since my mom wasn’t one for keeping track of her down-home style cooking. I married my college sweetheart, a guy with the same first name as me, and began teaching myself to cook. Becoming “Kelly Times Two” was amazing, and I had ...

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Kelly Times Two

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