October 30, 2010
1 medium onion, diced
2 large baked sweet potatoes, peeled, diced
1 c. lentils
1/2 package of silken tofu, crumbled (optional - adds some moisture)
1 c. frozen corn
2 T. canola oil
salt and black pepper to taste
Cook the onions in 1 T. canola oil over medium heat until translucent. Add 1 T. canola oil along with the sweet potatoes, salt and pepper. Mix and then let it cook for 5 minutes with out stirring. Repeat until the potatoes have nice crusty, golden edges. Add additional canola oil as necessary
In the mean time cook the lentils in 3 c. simmering water for 15 minutes or until tender. Drain the cooked lentils. When the potatoes are ready, add the lentils, silken tofu, and corn. Cook for 5 minutes without disturbing, stir, cook for 5 minutes without disturbing. Eat!
October 28, 2010
October 25, 2010
October 23, 2010
October 21, 2010
October 11, 2010
October 9, 2010
We held a short ceremony outside. It had been raining all morning. Luckily the rain stopped before we needed to start. For a little whimsy, I entered to The Bridal March played by kazoos scattered throughout the audience. For the remainder of the ceremony music, our friend Justin played ukulele. Reverend Ed Searl officiated. It was great.
We were able to have the reception in the main sanctuary space of the Unitarian Universalist church that Eric grew up attending. The wood vaulted ceilings and stained glass windows provided a perfect ambiance. We didn't have to do much to make the space special. We set up tables, chairs, linens, etc. with the help of our parents the day before the wedding.
At each table, we placed a small bouquet of organic field flowers. We picked up the flowers from the Oak Park farmer's market via Heidi Ong at Illinois Specialty Cut Flowers. The table bouquets included basil that made the room smell delicious all night. My bridal bouquet was totally awesome too! Sunflowers and cabbage flowers!?
For drinks we had a self-serve table of generic brand sodas, liquor, local wines, and a keg from Chicago's Metropolitan Brewing.
Obviously the food was great. We chose to have our wedding in September so that our celebration could make full use of local, seasonal, organic produce. Our caterers Michael and Wendy Howe at Village Gourmet Cafe and Catering did a great job developing a custom menu that featured all of these things. And thanks to them, I learned that pickled asparagus and pickled tomatoes are amazing!
Our friend Susan made a beautiful, delicious, vegan wedding cake. She traveled across the country with a suitcase full of baking supplies!! Two layers of the cake were chocolate chunk and one was autumn spice.
Oh and months ago, our friend Lou designed and screen printed our invitations!