january #2

ceiling at marshall field's in chicago

2012 is pretty cool so far. Wedding planning is going well (venue, bartenders, caterer, and hotels booked) Save the dates are designed and addresses are pouring in. It’s going to be a fun party! I’d have to say I’m the most excited about the Mariachi band and seeing everyone we love in the same place.

I promise I won’t spend the year blathering on about preparations for the big day, but I am just a little excited. Our colors are grey, navy, and red. The gals will be wearing navy and the guys grey suits. I’m thinking dahlias (big ones) for flowers and striped table runners. It’s a little hard not to fall into the trap of looking at wedding stuff all the time, but then I find myself freaking out about a feathered headpiece and Gerard or a pal will remind me to reel it in… I’m not really a feather lady.

And also, as with most things Anthropologie, it’s important to stay away from the Bhldn website. Not that I dislike the goods, I just feel that both websites skew my vision of what is attainable/reasonable/attractive. I mean, come on.

courtesy of bhldn website

I mean, this is a nice enough Treasure Hunter’s Halo, but the model looks like a child bride (a very pretty one, but still YOUNG! But maybe I’m just bitter because I’m pushing 30) AND the darn thing costs $560. That’s bananas. Only my small opinion, but if I were into that look, I think a fun part of the whole aesthetic is the whole d-i-y nature of piece like that. Amiright? That’s like a whole night at a SUPER FANCY DELUXE HOTEL or a BRAND NEW RUG.

On my list of things to do, I’ve been doing a good job of exercising 4x a week (!!!) and we’ve done a good job of not eating out, unless we’re planning on it. I’ve been enjoying roasting chicken. My favorite recipe is a combination of Thomas Keller’s Roasted Chicken & the Zuni Cafe Chicken recipes. I follow all of Thomas Keller’s directions, but I use the Zuni Cafe method of airing out the chicken in the fridge for a few days before I roast it. I also let it rest at room temperature for an hour before I cook it. Tempering your meat is an important thing to do. I think we get too worried about food safety, but it’s actually harder to cook something safely when it’s the wrong temperature. We’ve also been doing a better job of sticking to a cleaning schedule around here, which mostly involves just cleaning it up as we go.

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