Well, the Ansley Food Chronicles have stalled. She has had a rash that has come and gone for a week. I have cut wheat now also to see if that helps, and those yummy sweet potatoes are still frozen. Keep your fingers crossed for us, please. And prayers too...
In the meantime, here is a camera phone picture dump of what we have been up to:
We have celebrated 2 weddings: one a dear family friend.
The other, a cousin. Mom hosted two back to back bridesmaid's brunches. Lindsay and I co-hosted the one for our cousin. I was in charge of the invitations, and I LOVED these that I ordered from an Etsy shop. (This was a draft that we ended up editing when we changed it to a brunch. I blurred the address info. I matched the bridesmaids dress colors. Cute, huh?!?)
We used the May Southern Living issue as our menu inspiration. We served breakfast casserole, ham and biscuits, cheese grits, cinnamon rolls, lemon cheesecake, muffins, fruit, and a "mocktail" of gingerale, pineapple juice, and orange juice. It was yummy-looking, and I enjoyed my "special food."
The bride is on the right, her youngest sis on the left, her other bridesmaids surrounding her.Linds, Grandmama, Aunt J, and Mom
Front Door Decorations
I have been trying new recipes for my dietary restrictions. As I mentioned, I am cutting back on wheat to see if it makes a difference, so I am now, on a trial basis, gluten free in addition to being dairy and soy free... Yikes! I made cinnamon raisin bread and cobb salad.
I got this recipe via April (she made it for a dinner party last spring) via Martha and left off the cheese on my part. I also used chicken instead of turkey and added honey to the dressing like April suggested. Both were surprisingly delicious.
While little sister has been napping, I've been having lots of fun with her big sis.
Hopefully I'll be back soon with a positive sweet potato report! Until then...