What is one to do two weeks before 15 months of planning finally comes together?
Or should I say…How do you spend your second to last weekend before your wedding?
Truth be told, I am close to losing my mind! I am way less organized than typical me and I spend a lot more time getting my nails done. It’s quite odd : ) My weekend started Friday night meeting my mom for a manicure. Still trying to finalize my color…
Then we went home for a late dinner and an early-ish bed time. Saturday morning started bright and early with a workout. More kick boxing which should be on every bride’s list of things to do and of course a bunch of pre wedding push ups and sled pulls.
Then I was off to teach my kids yoga class. We had a special guest, my friend who just took the Rainbow Kids Yoga class in Chicago and her adorable daughter, who joined us for yoga showing the kids that every body and every age can yoga!
From there, I was back home to meet my mom for lunch at our favorite local sandwich place, followed by some wedding related shopping. We lured my sister in law out to the suburbs with the promise of wine and of course a morning espresso from our new machine. I should mention that the BOY, my brother, and a crew of guys were down in Louisville sampling the bourbon and BBQ for the BOY’s bachelor party this weekend.
The night began with a cheese plate and pink bubbles (aka rose) and proceeded as expected. We abandoned dinner and sat out back for hours eating cheese and snacks, sharing stories of the past, and making many plans for the future. Eventually, I put everyone to work prepping flip flops for the dance floor bins.
As always, we stayed up WAY too late and drank WAY too much wine. So everyone was more than pleased to start their Sunday with a frothy espresso!
After breakfast, we attacked Home Goods with enthusiasm filling our cart with fall décor and household goodies. We had a few other shopping stops before settling onto a bench in the afternoon with well deserved full bowls of fro yo. By afternoon, everyone parted ways and I got myself to work around the house while listening to the Bears game. I took a huge zucchini from a coworker’s garden last week and promised to return with bread. Sadly, he wasn’t looking so good. Since I was still in the mood to bake, I switched over to pumpkin bread. I mean, it is officially fall!
This bread baked up perfectly, turning out moist and delicious! It was a nice end to my busy weekend cleaning up the house with the windows open and the smells of fall flowing throughout.
Monday was just as busy as the rest of the weekend. I packed in a workout, my last dress fitting, a meeting with the hotel, a phone conference with my florist, a trip to the grocery store, amongst everything else and was done just after the BOY returned from his weekend away. With just 11 days to go, life has been a bit chaotic, so I’ve been keeping calm with tons of yoga…as noted by all my post yoga selfies…
And surrounding myself with the support of my friends and family!
Just trying to Keep Calm and Wedding On : )
From Simply Recipes
- 1 1/2 cups (200g) flour
- 1/2 teaspoon of salt
- 1 cup (200 g) sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup (240 ml) pumpkin purée
- 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
- 2 eggs, beaten
- 1/4 cup water
- 2 teaspoons molasses
- 1/2 cup (120 ml) chopped pecans or walnuts (optional)
1 Preheat your oven to 350°F (180°C). In a large bowl, whisk together the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.
2 In a separate bowl mix together the pumpkin purée, the melted butter, beaten eggs, 1/4 cup of water, and molasses. Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in.
3 Butter the insides of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the middle rack of the oven. Bake for 45 to 60 minutes or until a tester poked in the center of the loaf comes out clean. Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.