Oh my! Three days left until daughter Lovina and Daniel’s wedding. Everything is starting to fall into place, but once again, I feel nervous that I might have forgotten something. I’m sure I have, but how fortunate I am to have a good friend like Ruth. She’s been so helpful once again. When we are shopping, and my brain seems to fog up, she is my thinker. This is the fourth wedding she has helped me shop for; plus, she also helped with Ervin and Susan’s wedding. I can never repay her for all she has done. I hope she knows she is very much appreciated. She will be as relieved as I am once that last carload of groceries is unloaded.
On Saturday, the wedding cook kitchen, cooler, dishes, tables, and miscellaneous items all arrived. It took a while to set up and figure out exactly how it will work best because we have the tables set up in the new barn.
The 30-foot-by-60-foot tent was put up, barn cleaned, fence rows trimmed, tables set for 324 people, and more — so many last-minute jobs were completed. We appreciated all the help we had.
Forty loaves of bread were toasted for the dressing.
The weather has been really hot. Every day this week is going to be in the 90s. Whew! It’s going to take a lot of ice for this wedding. How thankful I am for the big walk-in cooler for all the food.
Today, the boys will put up another 20-foot-by-30-foot tent for the dishwashers to wash dishes under. Also, potatoes (400 pounds) can be peeled under the tent. We have a lot of shade from trees, which helps keep it cooler as well.
Tomorrow, our 500 pounds of chicken will be ready to be picked up. That will have to be cut up and seasoned for Friday. We have our sons-in-law, Daniel’s brothers, and some nephews that will help grill the chicken. My husband Joe wants to get started grilling chicken early Friday morning. He says 3:30–4 a.m., but I’m not so sure that will happen. We will see!
Today, my head cooks come to organize everything for the more than 20 women who are coming Wednesday to help with food preparation for the wedding. Thursday, another 20 plus women will come to help bake pies, bread, and more. My head cooks are sister Emma and niece Elizabeth.
I don’t have any chicken broth, so we need to cook some chicken for broth today. I need 20 quarts of broth for the dressing.
Sister Verena also came along today. I am having a hard time concentrating with all that is going on around me. This column will be a little shorter than usual. Next week, my friend Ruth plans to fill in for me and write the column. She will also have a lot of pictures to share of the wedding prep.
This week, I’m sharing a recipe from my newest cookbook The Cherished Table. Until next time … God bless!
Strawberry Butter
6 large fresh strawberries, hulled and at room temperature
1 C. (2 sticks) butter, softened to room temperature
3/4 C. powdered sugar
Chop strawberries and put into a medium bowl, then add butter and powdered sugar and blend well with a whisk, pastry blender, or hand mixer. If needed, add more powdered sugar to taste to reach a spreading consistency that is at your desired sweetness. Makes about 2 cups. This is sometimes served at spring weddings when strawberries are in season. The combination replaces strawberry jam and butter.