Part 3. Yep...pretty much the most beautiful day you could ask for and then some. It got so windy for a minute there I caught a bunch of bridesmaids in my veil, they didn't seem to mind.
(all photos by Pascal Shirley)
And for Part 2 the ceremony. If you look closely in the third picture down you will find the little flower girl running across the frame with my poor little puppy in her arms. She pretty much stole the show.
(all photos by Pascal Shirley)
Big news! I got married to the love of my life last weekend and it was truly the most amazing day(s) of my life. To plan every little detail of something for so long and then to finally have it come out better than I could ever have dreamed, it's hard to find the right words to explain it, it was magical, silly, full of love and laughter and man am I glad its all over. Ha! So without further ado here is a peek into the wedding weekend Part 1.
(all photos by the very talented Pascal Shirley)
Grilled octopus is probably one my all time favorite dishes, but somehow I have never made it at home. I did find this recipe on The Splendid Table the other day and can't wait to try it out.
Ingredients
- 3 pounds cleaned octopus
- 1 bay leaf
- 4 thyme branches
- 20 peppercorns
- Salt and freshly ground black pepper to taste
- 1 head of garlic, cut in half through its equator
- 3 lemons
- 3 tablespoons extra-virgin olive oil
- Minced parsley for garnish
Instructions
1. Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and 1 of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife). Drain, discarding all the solids (except for the octopus). You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.
2. Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Cut the octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out. Cut the remaining lemon into wedges.
3. Brush the octopus with the remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with the parsley.
My amazingly talented friend Christi Jay just launched her new line of natural, handmade, hand dyed one of kind pieces called Made of Dreams Designs. I'm already picturing myself flowing around the house in the Moon Rays gown. Oh and did I mention she makes rad jewelry too? What doesn't this girl do...seriously.
