The weekend's here. I've got this wedding to plan. Things haven't been firmed up yet but I think ToadGirl will do the flowers, the ambience and the accessories. Thanksgiving seems to be the date. This is gonna be quite an occasion. I'd like the groom to do the poetry and the vows. And I will want to keep to rights. what? I AM hosting. This IS Bellemaison. The bride, between her dress and her lingerie, is going to be quite busy. I wonder if Pix will do a shower. I'd love to nip off to 'zona right now.
I've started the guest list. Obviously, parts of it are easy. Other parts, not so easy. You should feel free to state your case here and I will take it under advisement. Of course, this means the bride and groom will want to argue the merits of some of their lesser decisions as to 'friends'. Both are such lovely, generous people. Some of their friends....ix-nay. Relax kids, it's a joke. But step up and speak up.
No, even though this is a very busy weekend, I am not at all daunted about hosting this wedding at Bellemaison on Thanksgiving Day. All the pieces will go together nicely in the next few weeks, I believe. No, what's lingering on the top mental post-it note is the menu. What to serve? What to serve? So let's talk about it. But please, not in a chaotic, non-linear manner. This is a MENU we about to discuss, not an excited chance meeting of old friends.
This is a time when you should be specific and you should come with recipes. Let's start with the entrees. What should we have? And Randolph? NO. We will not be talking about what we will be drinking. If you so desire, once my trust officer calls that the ticket is in, I will let you set up the bar AND bartend.
'Cause that's the kinda gal I am.
The 'Kan EWA