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    Sweet Megan

    Posted by  ·  January 5, 2007

    It is kinda dreary around here today so I thought I would share a more sunny day. These are the pictures from my niece's bridesmaid's luncheon.

    megan-at-luncheon.jpg

    It was held ON her wedding day. We just wanted to add all the stress and fun that we could possibly add to the day. It turned out fabulous even though we had our share of perils. Our electricity happened to go out from 7:30 in the morning until 15 minutes before the girls arrived at 12:00. It was quite a crazy morning with my wonderful aunt(my lucky house guest) holding me together, my dear husband shuffling food to my dear friend's house to be cooked, and him also transporting my cousin's daughter (another lucky house guest) to get a shower. I served a salad (recipe follows), Grilled Vegetable Panini, Bellinis, Mini heart Cheesecakes, and Heart shaped Sugar Cookies with icing flavored with vanilla and creme bouquet instead of the almond. Okay we also had jello shots and when the girls drank every single Bellini a few.....

    Slippery Nipples -1/2 shot Butterscotch Schnapps & 1/2 shot Irish Cream.

    megan-a-toat-to-the-bride.jpg

    I had the most fun decorating and setting the table.

    megan-picture-of-table.jpgmegan-close-up-of-table.jpg

    I made cones out of paper and filled with chocolates for the back of each chair.

    megan-katie-with-cone.jpgmegan-girls-at-table-with-cones-on-chairs.jpg

    These flowers are made from white lunch sacks. Find out how to make them here.

    megan-girls-at-table.jpgmegan-flowers.jpg

    The salad is delicious and from my special friend Karin.

    Tortellini Salad

    4 oz tortellini (cooked)

    4 oz grilled chicken

    2 artichoke hearts (sliced and drained)

    1 oz of fresh spinach or other greens

    12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)

    2 oz. feta cheese

    3 slices red onion

    DRESSING

    2 cloves garlic, chopped

    1 tsp dried oregano

    1 Tbl. tomato paste

    6 Tbls. Balsamic vinegar

    Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil.

    Toss dressing with salad. This makes more than enough dressing for the ingredients.


    Leave a Comment

    Comments

    1. Thursday, September 30th, 2010
      So beautiful! And that salad sounds absolutely delicious-thank you for sharing the recipe!
    2. Maggie
      Sunday, January 24th, 2010
      Found your website and visit it almost daily. Your ideas are awesome and your crafts are beautiful!!! Thank you!
    3. Wednesday, April 8th, 2009
      You set a beautiful table. So classic and pretty!
    4. Monday, March 9th, 2009
      Thanks for the great recipe! The party looks like it was fun!
    5. Heather
      Wednesday, October 17th, 2007
      HELP! I love your cones, but I CANNOT figure out how to make them tall and skinny! Mine are all short and stubby! Can you help!?
    6. Monday, February 12th, 2007
      I had to check out your blog after receiving your email! I love it! And I LOVE these white lunch sack flowers the most! Thanks for all the how-tos!
    7. Thursday, January 25th, 2007
      Hi. I found your blog yesterday through whipup. I saw the tortellini recipe and had to try it. It was so amazing. Just wanted to thank you for the awesome dinner!
      Your blog is great too! Love the tutorials!
    8. Meegan
      Wednesday, January 10th, 2007
      You are tooooo creative!!!!!! You make me sick!!!! It's adorable and looks like a blast--I'll be sure to call you for recepies and decorating ideas!!!!!!!!! :)
    9. Megan
      Wednesday, January 10th, 2007
      I just had the best time at the party! All of my friends said that they loved it too! The drinks were just the right thing before the frenzy of the day. Everything looked so beautiful...just as I had imagined it when I dreamed up the idea of a brunch!
    10. Wendy
      Wednesday, January 10th, 2007
      Every thing looks beautiful! I cannot wait to make the lunch sack flowers!
    11. Karen
      Tuesday, January 9th, 2007
      Thanks for the recipe......I've been wanting to make this for about 4 years now!!!!!