The last wedding and what happened after

I invited two friends over for dinner Sunday evening. My sister took over the menu and the cooking, except for the dessert. This turned out to be fortuitous, as my day did not go exactly as planned.

I made the pie dough the night before, and made and baked the pie (apples, pears, currants, spices and Grand Marnier) in the morning. Then I put on my chef whites and went off to deliver 14 centerpiece cakes and 1 small wedding cake. The reception was up in Boulder, about 30 miles away. Our last wedding of 2008.

We were supposed to drop off the cakes at 4, set them up, and be on our merry way between 4:30 and 5. Getting me home at about the same time our guests would be arriving. Best laid plans, my friends. Best laid plans.

The caterers, who were supposed to have been completely set up by 4.....arrived at 4. We had to wait for them to unload their truck and haul tables and chairs up to the third floor of the gallery. We ended up finishing just before 6. Luckily Chef drives like a whirlwind, so I was home within 50 minutes of leaving Boulder.

The gallery did look lovely, if somewhat crowded.
This morning, Puppy and I went to Prospect Park, a wilder and larger park than our usual haunt. There's a vast amount of rushing water, winding trails and an amazing sense of vastness for a place that's surrounded on all sides by homes and businesses. We saw a fox on the trail, found little paths we'd never explored before and I discovered semi-hidden places that would be good for meditation and suchlike, if only one's canine companion wasn't incapable of stillness when outdoors. I'll have to go back without her for contemplation.

Beside the rushing water

through the shady glens
we love to go a-hunting

with a camera lens

It got easier, being green.....

Tired of piles of catalogs cluttering up the mailbox and recycling bin? Here's an easy way to deal: https://www.catalogchoice.org. It's free, it's easy, it takes 2-3 months, but the catalogs will stop. I just wish I'd known about this in June so I could have prevented the flood of holiday catalogs.

This is not that blog......

Like many people, I watched the debate. Unlike many people, I'm not blogging about it. Because I don't feel like it.

I need to go to bed.

It was a twelve hour workday. Tomorrow will be a long day too; it's our last wedding of the year. One two -tier cake and 14 small cakes. Plus a few cakes for the shop. 6 cakes are in the fridge, filled and frosted, waiting to be drenched in shiny, deep chocolate glaze. All the rest of the cakes are cut. Buttercreams, soaking syrups, fillings and glazes are ready to go.

Over three hundred truffles were dipped in tempered chocolate and garnished.

Tart dough for 7 different pastries was rolled, cut and put into rings. Tiny leaves of dough were cut out for the pear pastry. Half a Bosc, peeled and cored, stuffed with drunken cranberries and ginger, sprinkled with brown sugar and wrapped in sweet tart dough. Decorated with little pear leaves. They're plump and pretty, golden brown pastry pears sparkling with sugar.

A run to the store for butter, cream and champagne-colored ribbon for the cake to harmonize with the bride's gown.

That was just my day. The guys had their own stuff to do.

Chef had to work the shop today. He came back with the October issue of Denver Magazine. Check it out - there's a full page photo, a half page photo, and a whole lot of words about Wen Chocolates. Several of the truffles are described in detail. Including the Oshun, which I created. That was exciting - Chef insisted that Oshun be mentioned. That's one of the extraordinary things about him; he encourages ideas and creativity, and he gives credit for them. Many chefs don't want to hear it, they just want their minions to do what they're told.

It's been a long week. 6 days. Long days.

Welcome to fourth quarter. This will be the norm from here until about Valentine's Day. It's crazy, and I love it.