Tuesday, July 6, 2010

Blessingway Menu

The menu for the Blessingway Curt made EVERYTHING:
Mint Lemonade (recipe in Mother Rising book)

Quinoa Salad from Girls Gone Child Blog: Curt used blackberries instead of blueberries because that was what we could get.

Chevre Deviled Eggs with Asparagus

Lemon Pasta Salad from the Mother Rising book (this was a big hit)

Avocado-Cucumber Soup (I wouldn't make this again, but it was interesting. Those avocados would have been better in guacamole)

Spinach-Artichoke Dip

Fresh fruit

The the cupcakes! Amy likes to garden and since gardening is a great metaphor for birth, I thought these would be perfect. Unfortunately, with the doula training the three days before the Blessingway and my lack of skill, I needed to call in some reinforcements. It is good to have talented friends! My friend Gerry has just started a custom cake/cupcake decorating business. She graciously came to my rescue and decorated the cupcakes. You can see more examples of her work on her blog.

I messed up one of the signs as I was putting it in. Not Gerry's fault! Good thing I didn't try to do the whole thing by myself!

Photos by Chalica Pack of Chalica Pack Photography


Sarah said...

Wow, a high five to Curt for making all that delicious looking food! The setting looks fantastic, too. A lot of work obviously went into this.

Gerry said...

I can tell you that the Devilled Eggs were delicious! I must try that recipe for the lemon pasta salad. It's a really refreshing yet filling salad for summer.

These guys are a real team! Curt made a fantastic spread and Karen just did all the deco and created the ambience which was so befitting the occassion.