I’m back! I am now officially a Mrs. and could not be more excited about it.
Our wedding was absolutely wonderful – it was everything we wanted (and so much more!) and was definitely the best night of our lives. I will do a full recap in a few weeks once I get officially pictures back but I will share a few things about the day. (Sorry about the grainy pictures – all I have at the moment!)
We were married on Friday, Oct. 28 at Veritas Vineyards in Charlottesville, VA on a cold, grey, and later snowy, day. Even though the weather wasn’t ideal, it was beautiful. There is something so magical about the way fall colors pop against grey skies that makes me swoon. We were lucky enough to get the peak day of fall – the day before the leaves hadn’t all turned and the day after most of the leaves were gone. Our ceremony, which was officiated by my stepdad, was moved indoors in front of a beautiful stone fireplace due to the weather.The ceremony was short, sweet, cozy, and I cried pretty much the entire time.
Our decision to move the event inside was a smart one since it started snowing just about an hour later! This is what the venue looked like the next morning when we returned to pick up some stuff.
Our cocktail hour and reception were great – we were able to talk with all of our guests and have a great time. We had such a great time that we completely forgot to do the garter/bouquet toss and didn’t realize it until later that night! Overall, we were (and still are) completely exhausted from having the best weekend of our entire lives and everyday, we are more and more excited about our marriage. I literally look at Brad several times a day and say “We’re married!” in complete awe and wonderment. I have already written out most of the recaps (yes, plural) and can’t wait to get the pictures and share everything with you guys! In the meantime, I wanted to share the recipe for the first meal we cooked as a married couple – French onion soup.
After the complete excitement of wedding weekend, we laid low this Halloween. This is pretty unusual for us since Halloween is our favorite holiday, our dating anniversary, and our dog’s birthday. We bought some wine, carved pumpkins, handed out candy, and made our first dinner as a married couple. Our dinner choice? French onion soup. Yesterday’s cold and rainy weather had me craving soup and there are few things I love more than French onion soup. It is simple, comforting, warm, and fairly quick to make – which means there is more time for drinking wine out of fancy new wedding gift wine glasses with your brand new husband. Priorities.
Making our first meal together as a married couple felt different yet very familiar. We cook together all the time but for some reason, knowing that we just embarked on our first few days of marriage made it more special. The entire wedding weekend was spent eating out for our rehearsal dinner, eating at the wedding, and eating the most amazing tacos from Nate’s Taco Truck at our wedding bbq the next day. Cooking together again felt good and comforting. It added another layer to the realization that we have just began the journey of our lives together and that little moments together while carving pumpkins and making soup are memories that make our relationship special.
French Onion Soup
Yields: 4-6 servings
Adapted from: Tyler Florence
4 medium sweet or white onions, thinly sliced
4 Tbsp. butter
1 cup dry white wine
2 large cloves garlic, minced
1/2 tsp. dried thyme (or one sprig of fresh thyme)
2 dried bay leaves
1 quart vegetable stock (low sodium)
1 quart chicken stock (low sodium)
salt + pepper
slices of gluten-free bread (Udi’s or Rudi’s is the best!)
1 oz. gruyere cheese (per slice of bread); you can use any cheese or multiple cheeses (I did gouda and gruyere!)
1 clove minced garlic
1. Slice your onions and heat butter over medium heat in a non-stick skillet.
2. Once butter is melted, add onions. Cook onions over medium low heat until for about 25 minutes until they are caramelized, stirring often.
3. Add wine to pan, scraping brown bits from the bottom. Bring to a boil and add thyme, bay leaves, and garlic cloves. Cook until wine is nearly gone, you want a few tablespoons left of wine.
4. Add onion mix to fairly large heavy bottomed pot. Add stocks and bring to a boil. Reduce to a simmer and cook for another 15-20 minutes. Once done, shut off heat and spoon into bowls.
5. Make your cheesy toast: Add minced garlic to pan onions were cooked with and heat over medium heat until fragrant. Add sliced bread to pan until toasty. You can either: place toast with sliced cheese on oven-safe soup bowls and broil in oven until melted OR add cheese slices to bread and place pan with bread in the oven until melted and place on soup.