This past weekend was magical. My brother-in-law married his best friend and sweetheart this Saturday, and it was definitely a wedding to remember. There was so much love present that day, not only from the groom towards his bride and from the bride towards her groom, but from both sides of the family and from all the guests who attended.
The festivities started early in the week, since both the bride and groom arrived to Boise from Seattle (they moved just a few months ago to Seattle for their new jobs). I was lucky enough to get some one-on-one time with the bride on Tuesday for a fun little spa date together, where we both got energizing body scrubs and massages. It felt so good and so relaxing; I think the beautiful bride-to-be was really needing it, since she had just driven eight hours from Seattle, had been planning a wedding for months, and had experienced the stress that comes from moving to a brand new city and starting a brand new job. Talk about accomplishing goals and rocking life, right?! She is a superhero!
On Friday, we all went to the cathedral where the ceremony was going to take place, so that we could rehearse our parts and be ready for the big day. It was a beautiful church, with colorful glass mosaics and tall ceilings. It is one of the most beautiful churches I have seen in Boise! The two families (bride’s and groom’s) were able to chat and say hi for a little bit before the rehearsal started; we rehearsed for about 45 minutes and then we were on our way to the rehearsal dinner. It was great to get to know the bride’s side of the family better; they are all wonderful people, so now I know where she gets it from. 😉
Then, the big day arrived…Saturday, March 12th was finally here! A day where two of my favorite people would join together in matrimony…a day where I was getting a brand new sister-in-law! I was stoked. I woke up early, as I could not sleep from the anticipation, and off I went to get my hair and makeup done. After that I went back home, quickly got in my bridesmaid dress, and then met the beautiful bride and the rest of the bridesmaids at the entrance of the church for photos. They all looked stunning, but our bride-to-be definitely stole the show! She was shining inside and out. She looked perfect. I could not WAIT for my brother-in-law to see her. The photoshoot was fun and the photographer was fabulous. But to make the story short, since I am probably boring you with details, the groom got teary eyed as he saw his bride coming down the aisle, both of their vows made everyone at the church cry, the ceremony was beautifully performed (my other sister-in-law was the one marrying them…I have the best people in my life, don’t I?!) and then the reception was one big crazy party!
Everything turned out perfect.
Want to know one of my favorite parts, though?! I got to drive the newly weds from the reception to their hotel! It was such an honor. I was delivering them to their new life together. Ahh, I seriously loved that part!
And guess what else? I get to start this week having a new member in our family…an amazing woman, who is kind, sweet, generous, smart, compassionate and super FUN! Welcome to the family, Katie. WE LOVE YOU!
Now, enough about my family, go get ingredients to make these delicious Balsamic Mustard Roasted Brussels Sprouts. They will blow your socks off. My husband, who really dislikes brussels sprouts, went back to the kitchen for a double serving. I’m telling you, they gooooood.
- 2 lb. brussels sprouts, halved
- 1 white onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons grape seed oil
- ¼ cup organic raisins
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons mustard
- 1 tablespoon honey
- Preheat oven to 450 degrees Fahrenheit.
- Place brussels sprouts, onion, garlic and raisins in baking dish. Drizzle grape seed oil over these ingredients and sprinkle with sea salt and pepper to taste. Bake for 25 minutes.
- Meanwhile, in a small bowl, whisk together balsamic vinegar, mustard and honey. Set aside.
- Remove Brussels sprouts from oven and let cool slightly. Drizzle balsamic combination on top and serve immediately. Enjoy!
- Baking dish (9” x 13”)
- Cutting board
- Sharp knife
- Small mixing bowl