This Post is an except from the book : Wedding Week at The Lark-Inn Recipe Book. The book is a chronicle of the week surrounding our daughter’s wedding, the various meals,events and get togethers. We cooked for anywhere between 5 and 150 people on any given night. It starts slow with only 5 to 10 guests, but it builds and builds and builds until it crescendos on Friday night Bar-B-Que for about 100 and Saturday morning Brunch for 150 and it came off very well. Stay Tuned and enjoy this stories, tips and recipes!
They came from near and far, from high and low . . . . the rednecks and the fruits and nuts! It was Bree and Steve’s wedding. There was a great love story; Bree and Steve growing up together and the destination; the autumn tipped Southern California Mountains. This promised to be a relaxing and inspiring place to witness this momentous occasion. But wait . . . there was something else. Could it be that all this vacation time taken, hassles with traveling with kids and all the expense of making this pilgrimage was not for Bree and Steve?!?! NOT A CHANCE!!! Could the allure have been the promise of gluttony, wonderful food and wine and fellowship with those not seen in years?!?! THAT TOO!! The weekend was destined to be a world-class reunion of basically everyone we had been doing life with over the past 19 years. People came in from all over the country and we had a great time cooking for them, entertaining them and just catching up.
This cookbook has all the menus and recipes we prepared for dinners at our home (The Lark Inn) during the week leading up to the wedding as well as for the rehearsal dinner and brunch the morning of wedding day. Of course they are laced . . . with a few stories here and there!
There’s a lot of stuff here. If you try to cook and eat it all we can’t be responsible for your weight loss program or your health . . . but it could transport your soul!!
SUNDAY – WEDDING WEEK BEGINS!
A nice slow start to the event filled week. Our best friends from past and present ended up joining us for a relaxing evening of catching up and of course . . . eating! We became friends with Todd and Cheryl back in 1990 at the Crystal Cathedral. We met them and that was it. They have since moved all over the place and finally settled in North Carolina. They have been great spiritual partners in our journey through the last nearly 20 years. They are the kind of friends who you can be away from for long periods of time and when you get back together it’s as if no time has passed at all. Emerson and Velda joined our small group 4 or 5 years ago. From the moment they walked in the door and Velda saw the Southern Living Magazine on the coffee table we knew our friendship would be a fit. Since that first evening we have traveled many places together and the most significant travels have been our journeys of faith; making that pilgrimage together has been quite an adventure with God! It’s amazing how our friends from such different beginnings can all come together. It is like we have known each other forever! I think that when God fills your life with His people, who are earnest in following Him . . . there will be no boundaries!
1 lb. Ground Turkey
1 Large Onion
1-1/2 Cups of water
1 Pkg. Taco Seasoning
1 Pkg. Hidden Valley Ranch Dressing
2 Cans Beans – Chili, Pinto, Black or Kidney
1 Can Corn
1 Can Mexican Style Tomatoes
1 Small Can Diced Green Chilies
1 Can Tomato Sauce
Sauté the meat and the onion. Add the water, the taco seasoning and the Ranch dressing. Simmer for 10 to 15 minutes. Add the rest of the ingredients and cook to heat through.