Thinking about Marriage, Babies, & Mac-n-Cheese

I'm getting married in 6 days.  Someone asked me recently if I thought I've rushed into it, having only been engaged for 4 months.  The answer is NO. Jerad and I talked about waiting until summer to get married but then decided there was no reason to wait, especially since Vegas would be pretty darn hot in June, and his cousin is already planning a wedding in the fall. There is really no point in waiting until next spring.

We've been living together for a few years now.  We never really "officially" started living together; he basically just started squatting at my house, staying more and more nights in a row until eventually he was there all the time.  In fact, just this week he finally changed his address. So, we figured that nothing is really going to change after we're married...except now he'll have health insurance and we can start thinking about a family. That right, folks, hell might just freeze over yet...we're talkin' babies! Not soon, but someday. I used to swear that I didn't want any kids, but I think I just hadn't yet found the right person to have them with. I do want to have babies with Jerad; he makes me feel capable and confident. Plus, I know he'll be a great pregnancy coach, father, & parenting partner.

Wedding Reception Menu

I'm getting married in 25 days.  25 days!  I'm a little nervous about getting married again but excited to start a new phase of my life.

We decided to get married in Las Vegas to avoid the hassles of having a wedding at home.  I'm not religious, so I don't want to be married in a church.  Besides just going to the courthouse for a civil ceremony, there aren't many options for a small wedding.  We looked into a few places, but they were simply too expensive for the short ceremony we wanted.  So, Vegas it is! This way, we can have our wedding and honeymoon all in one.  And, it looks like about 17 people will be joining us at the top of the Stratosphere for the ceremony!

When we get home, we're having a backyard pig roast at Jerad's parents' house with 70 of our family and friends.  Kirk Warner of Kirk's Traveling Kitchen is catering the reception. Once the idea of a pig roast came up, I knew right away that Kirk was the person for the job. He teaches classes at Kitchen Conservatory, especially many of our BBQ and whole hog classes, and he's a staff favorite.

Cheesecake Bars

People have been asking me how the wedding plans are coming.  For the most part, the plans are done.  All it took was a couple emails, really.

We are getting married at the top of the Stratosphere in Las Vegas at the end of March.  Then, we are having  a pig roast “reception” a few days after we get home (more on that later).

I bought a wedding dress off the rack at David’s Bridal.  It’s a knee-length, strapless, ivory dress (Jerad hasn’t seen the dress, yet, so I don’t want to describe it too much right now).  It fits perfectly and needs no alterations.  I’m wearing a little blusher veil and green heels with it.  I also ordered a custom pair of green Chuck Taylor sneakers to wear with my dress at the pig roast.

CLEAVING by Julie Powell

I’ve made no secret of my love and admiration for Julie Powell.  I think she’s one bad-ass bitch, and I mean that in the nicest way possible. 

In fact, ever since I met her in Los Angeles last summer, I’ve been trying to figure out a way to make her my best friend…without creepily stalking her online, of course.

Anyway, I really liked her first book, Julie & Julia, when I read it in 2007, way before all the recent film hype.  I was very excited to read her second book, Cleaving, which was released in December.  Though, I confess that I wasn’t interested in the art of butchery so much as I was in the details of her extra-marital affair. 

Upcoming Cooking Classes: Spring 2010

Kitchen Conservatory's spring schedule went live online today. Here are my upcoming classes:

THE APPRENTICE CHEF: MAD HATTER TEA PARTY - Sunday, March 21 @ 12:30-2:30

For aspiring chefs, children ages 7-12.  Don't be late for this very important date! Jump down the rabbit hole and join me in the kitchen for a Wonderland tea party.  This magical hands-on class will create "Drink Me" pine-apple milkshakes, Humpty Dumpty's shattered & stained deviled eggs, The King's ham & hay sandwiches, plus cherry pebble cakes and jam tarts from the Queen of Hearts.

DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS - Saturday, April 17 @ 6:00 - 8:30

Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold!  Join me (aka "goldie" locks) and beermeister Jerad Gardner in a fun evening designed for couples.  In this hands-on class, you'll prepare beer cheese fondue with soft pretzels, local lager with spicy Sriracha chicken wings, fruity Belgian wheat beer with grilled scallops & corn salad, plus creamy stout with chocolate hazelnut cake & vanilla ice cream.

HEIR AND A PARENT: WIZARDS IN THE KITCHEN - Sunday, May 16 OR July 11 @ 12:30-3:00 (a class parents & kids take together!) 

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as you make delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks's butterbeer, ham & cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with bechamel sauce, and Aunt Petunia's individual berry & pudding trifles.  Before you apparate home, you'll make edible wants to help ward off He-Who-Must-Not-Be-Named.

GIRLS' NIGHT OUT: WHEN IN ROME, EAT-ALY -Saturday, May 22 @ 6:00-8:30

Experience the fabulous flavors of Italy as I prepare a delicious dinner in this demonstration class.  You'll sip on a bellini, then enjoy baked goat cheese with spicy tomato sauce, ricotta gnudi in a Parmesan broth, sauteed shrimp with saffron orzo, and rosemary lemon gelato.

SUSHI ROCK AND ROLL - Sunday, June 6 @ 12:30-3:00

In this hands-on class, you'll learn to make salt & pepper edamame, spicy cucumber salad, sticky sushi rice, spicy tuna rolls, California rolls, Philadelphia rolls, and a variety of hand-formed nigiri. 

DATE NIGHT FOR COUPLES: THE HARD EDGE TO THE BIG EASY - Friday, June 11 @ 6:30-9:00

This hands-on class for couples is all about the Cajun cuisine of New Orleans and hard ciders! Beer guru Jerad Garnder has selected two incredible ciders to pair with fried pickles, bacon-wrapped grilled jalapenos stuffed with chorizo, andouille-pork burgers, sweet potato fries, red beans & rice, plus white chocolate bread pudding with bourbon sauce.

Call Kitchen Conservatory at 314-862-2665 or register online.