Shower Them With Love

November30

Most of my readers know that I grew up in a large family and that we all live together in the same city (very rare now a days).  We absolutely love the excuse to celebrate milestones as a family.  We invite extended family members and friends that we have known and loved so long, that they feel like family.  This was the case this past Sunday, when the women of our clan assembled for a bridal shower to celebrate the upcoming marriage of our precious niece.

Our Guest of Honour

Kelsey is such an angel that her halo is often visible.

Plenty of Fruit

We divided the task list up amongst the three sisters and were ably assisted by a 4th Auntie who made a breath-taking fruit tray and lead us in a blessing (the 5th Auntie is vacationing in Hawaii but still contributed Chocolate Cranberry Squares and the 6th Auntie is the Mother of the Bride and provided the wine).

Tableful of Desserts

Tble laden with Desserts

Other desserts were contributed by cousins and friends, Sister #2 made the quiche, decorated and gave the toast; Sister #3 made the salads and was the MC.  There were requests for the Marinated Zucchini Artichoke Salad recipe by Kelsey’s co-workers, so here it is:

Marinated Zucchini Artichoke Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Hearty enough for a meal but also perfect with a light entree. The 3 Sisters have been delighting guests with this salad for years!
Ingredients
  • 3 small zucchini
  • 1 14 oz. can of artichokes, drained & quartered
  • ½ c canola oil
  • ¼ c red wine vinegar
  • 1 T fresh lemon juice
  • 2 T freshly grated Parmesan cheese
  • 2 T grated onion
  • 1 t Worcestershire sauce
  • coarsely ground salt & pepper to taste
  • ¾ t sugar t dry mustard
  • 1 t basil
  • 1 t oregano
  • 1 head romaine, torn
  • 2-3 T fresh parsley, chopped
  • 1 c fresh mushrooms, sliced
Instructions
  1. Leaving skin on, thinly slice zucchini and place in a bowl with the artichokes.
  2. Combine all except last ingredients in a blender for 30 seconds (or shake well).
  3. Pour over veggies and let marinate at least 2 hours (at room temperature).
  4. Add parsley, mushrooms and lettuce to salad bowl.
  5. Just before serving, toss together with the veggies (marinade and all).

 

Kim's Flowers

Kim's Decor

I made the punch and in writing this, it seems like I got away task-free.  That is the beauty of coming from a large family.  I am particularly busy with my work right now and so my efforts were limited, but my time is coming!  Set up was accomplished by the Maid of Honour and Sister of the Bride and everyone pitched in when it was time for dishes (even one of the cousins who is eight months pregnant).  We are a well-oiled machine!

Kath’s Tip: Sister #3 always brings a fancy pen and place cards to events like this to label each dish.  This way food is not wasted because you are aware of all of the ingredients (some might upset a tummy and there are allergies in our family).

Kath’s quote: “My face looks like a wedding cake left out in the rain.”-W.H. Auden

Love-that is all.

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One Comment to

“Shower Them With Love”

  1. Avatar July 31st, 2015 at 11:35 am Coast to Coast: Zucchini! | Eat Well Says:

    […] from Chatelaine Magazine 3. Lemon Blueberry Zucchini Loaf from Cindy at hunwhatsfordinner.com 4. Marinated Zucchini Artichoke Salad from Kathryne at foodmusings.ca 5. Chocolate Chip Zucchini Loaf from Getty at […]


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