A Very New England Wedding Weekend

We're back!  After a few days offline and a very busy weekend I wanted to check back in and share all of the details of our whirlwind tour of New England.  I guess it's technically our second one this summer, but this trip took us from Rhode Island where we spent some quality time with family and friends up to Maine for the beautiful wedding of our friends Kit and Charles.

We had a really fun (and exhausting) weekend and I wanted to share some highlights with you-- specifically from the fantastic wedding.  Enjoy!

 

We got in plenty of quality time with the dogs (that's Alex cuddling Tucker up there) and spent Friday relaxing at my parents' pool which was ideal after our late night arrival in Providence.  On Friday night my parents hosted a BBQ and somehow managed to get all of my siblings in the house at one time, which is no easy task.  We made cocktails (as my sister Emma is illustrating above) and a fire and had a great time hanging out at the house.

 

And the most popular family member of all also made a guest appearance at Friday dinner:  Baby Maeve!  She's looking quite a bit bigger than back in the day when I posted about meeting her for the first time, right?  She has such a funny little personality now and she could not be cuter or sweeter. 

On Saturday morning we had a big brunch at the house before Alex and I took off for Maine.  My contribution were these mini Mexican frittatas.  I've included the recipe below-- enjoy!

Once we arrived in Kennebunkport we headed over to the River Club for Kit and Charles's wedding ceremony.  The forecast looked threatening, but it ended up being a sunny and beautiful evening.

The groom and groomsmen arrived via sailboat and the bride pulled up in a woody (unfortunately, we didn't get pictures of that)-- such a perfectly nautical Maine wedding!

It was a black tie affair so we got all fancy for the occasion, which was a lot of fun!

And I have to say that this was one of the most beautiful and well done weddings that I have ever been to-- they paid attention to all the little details and personalized everything.  Well done, Kit and Charles (and the Mother of the Bride, of course)!

They had a photobooth (so jealous-- it's one of the few things that I look back and wish we had done at our wedding) with cute little paper cutout props and their custom monogram was printed on each photo strip.  We got to keep one side (we kept the goofier one above) and the other side went into their guestbook along with a note from us.  Love it!

Sailboat placecard stands, starfish wine bottle stoppers (our favors), nautical votive candle holders, and blue hydrangea were on every table.  Each table was named for a city or a place where the couple has lived at one point in either of their lives.

The club was decorated with string lights and paper lanterns around the dancefloor, which was rarely empty for the entire evening.  Kit's a Red Sox girl so the band led the guests in a big Sweet Caroline singalong (below).

We had a great time at the wedding-- so glad we could celebrate this wonderful day with the happy new couple!

We had to catch a flight back to Chicago on Sunday evening, so we only got to spend the early part of the day in Kennebunkport. We did a little shopping and I got the Maine lobster roll that I'd been planning on, so we did our best to make the short time worth our while. 

 

A little known fact about the area is that my parents honeymooned there 29 years ago back when they lived in Michigan and New England seemed like a far away place. They go back often and stay at the same B&B every time (a block away from the B&B where we stayed). I remember them taking my siblings and me along one time and I am pretty sure that I whined and moaned for the entire trip. Who knew that 15ish years later I would be saying that I wished I had more time to spend wandering around the village? I must be getting old!

 

Goodbye, Maine-- until next time!

Mini Mexican Frittatas

Ingredients:

• Nonstick cooking spray or olive oil
• 12 large eggs
• 2/3 cup 2% milk
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. salt 
• 1/4 tsp. garlic powder
• 1 large Roma tomato, diced
• 1 jalapeno pepper, finely diced
• 1/2 cup shredded Colby Jack cheese
• For serving:
• Diced avocado
• Sour Cream
• Pico de gallo or salsa
• Chopped fresh cilantro
• Hot sauce

Directions:

Preheat the oven to 375 degrees. Spray 2  muffin tins (each with 12 cups) with nonstick spray or oil. Whisk the eggs, milk, pepper, salt, and garlic powder in a large bowl to blend well. Stir in the tomato and jalapeno. Fill prepared muffin cups almost to the top with the egg mixture and sprinkle cheese evenly over the top of each one. Bake until the egg mixture puffs and is just set in the center, about 12 to 15 minutes. Remove from the oven and let cool for a few minutes (until just cool enough to handle).  Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately with assorted toppings and enjoy.


Derived from a recipe by Giada De Laurentiis, FoodTV.com.