Mothers often describe a phenomenon of forgetting the pain of giving birth, and though doubtful, I’m hoping that phenomenon will apply to my Aunt and Uncle after throwing this wonderful party.
After all, while caring for dogs cats and horses my Aunt gave birth to a son and then twins! And now one of those twins, Seth was celebrating a wedding reception on his parents’ Eastern shore farm in Maryland. It was an elegant down home DIY event with home cooking, home grown flower arrangements, a last minute frenzy and of course a smattering of animal adventures.
I drove up a couple of hours before most guests were arriving and there was last minute mulching.
Then of course I went straight to check out the tent.
Seth cut up a fallen tree to make tabletops out of hay bale cocktail tables. Loved it!
And DIY’d some cool (and windproof) wine bottle votives. When I used hay bales at the tailgate contest it turned out to be such great seating, so I immediately loved when I saw the layout of the dance floor.
Also, turns out Seth is a machine when it comes to food prep. Here is just some of what he had prepped – enough for 200 people, and this isn’t even the main kitchen! I made some salads while his brand new wife Brittany tried to persuade him to get dressed as guests arrived.
But he was still busy handling a metric ton of various meats in a smoker he fashioned from a can and a construction site lockbox. Whatever works I say, there was some gooood sshhtuff coming out of that contraption!
Everyone did their part. Here Tally the huntress contributes a small, mutilated rodent of questionable origins.
Efforts truly payed off and the farm was gracious and graceful and oozed its bucolic charm.
Even the wedding cake was homemade! She baked the layers and froze them, pulling out the day before to assemble and ice. They left it here on a kitchen table rich with history for many of us until later to carry it out. I was happy to run by and snap a shot when I was going back in for a jacket.
After a last push to get the food into the tent we got almost everyone dressed and ready to get the party started.
Look at that hair!
Brittany made these outrageously adorable menu cards for the buffet. I might have to plagiarize these…
There were cocktails…
dinner, dancing, and as you might suspect, merriment
.. and then there were iffy fireworks out on the pond. Exciting to some, but this is about my speed at the intersection of large group entertaining and pyrotechnics so this’z all I got in the pyro photo collection.
Leftovers must have lasted a week (this was a third of them), but not Seth’s decadent Chicken and Garlic Confit. That had to be done in a day.
Bikini season schmikini season, I will be making this very, very soon and hoping that some day we’ll have another extravaganza ; )
Seth's Chicken and Garlic Confit
Written as I learned the recipe from Seth. For those of you who like more exacting measurements, I will post again after testing here.
about 16 garlic cloves per whole chicken
- season chicken pieces with salt and sear over high heart to brown the skin, working in batches if necessary
- add to a casserole dish with garlic cloves; things can be packed tightly
- add enough olive oil to almost cover the meat
- cover and bake at 350 degrees