Friends and family of the couple joined together to provide a dessert reception to remember. Come on in.
The preparation started months before the event. Our daughter-in-law Rachel drew up a list of favorite desserts, everything from pies to cobbler to cakes. Then, her mother Judy and I made phone calls to request the delicious concoctions. I could hear the smile in the voice of every cook I approached. “I’d love to help” was a welcomed answer.
Just look at the spread! (That’s what we say on the Gulf Coast.)
Check out the plates. Several family members loaned glass cups and matching dessert plates. Weren’t they brave to let us use them? Napkins are showcased on pewter from Bay St Louis Mississippi, courtesy of Sally Dicharry of Aunt Dot’s B and B.
No wedding venue is complete without food to tempt every guest.
Linda Pirkle Harbeson’s famous Chex mix combo changed up the “sweet theme.” Bursting with a riot of color, the fruit centerpiece was designed by community wedding planner Emma Elia Mitchell.
Rachel made her own strawberry surprise cake.
Her mother experimented with icing facing a particular challenge. Could it survive the high temperature and humidity without melting?
You be the judge. The three tiered beauty tasted as good as it looked.
Lots of antiquities in this reception. Look closer at the table showcasing the bride’s cake–it’s a family piece. That’s another reason we called the wedding venue “Legacy Garden.”
We all had such a good time. It doesn’t seem fair to stop our conversation right now.
Can we continue next week with a focus on the groom and his Alabama table? (University of Alabama, that is.)
Until next time,
With affection and God’s care,
Diane and Darrell