WEDDINGS TRENDS: VARIATIONS ON A GUEST BOOK

A Bible, guitar, a cookbook, even Jenga game blocks! Brides and grooms are coming up with unique and creative ways to remember their wedding day by asking guests to forego signing a typical guest book in favor of something more personal to them. My good friends at The Sonnet House, one of my favorite wedding and event venues (located in Leeds, Alabama) have shared some wonderful and personal variations on the traditional wedding guest book. Here are some of my favorites...

Photo by Alisha Crossley Photography at The Sonnet House Leeds, Alabama

This bride and groom asked their wedding guests to highlight a favorite bible verse in a family Bible and sign it. Each time they look through the Bible over the years of their marriage, they will be reminded of their wedding day and the family and friends assembled to wish them well.

Photo by Amy Carson Photography taken at The Sonnet House, Leeds, Alabama

This couple had their wedding guests sign a guitar which they will hang on a wall in their new home as a reminder of their wedding day.

Photo by LaShay Photography taken at The Sonnet House, Leeds, Alabama

In keeping with the selfie station trend you find at many events these days, using a Fujifilm instax™ Mini 8 camera and smartphone wireless printer, this couple had family and friends take a selfie which was printed on the spot and clothespined to a rustic board for the wedding. Later, the couple will assemble the photos into a keepsake wedding guest album. Find the camera at Michael's, Wal-Mart, Amazon, etc. From $70.

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Photos by Rob and Wynter Photography taken at The Sonnet House, Leeds, Alabama

This creative couple will be able to relive their wedding day each time they pull out the Jenga blocks! If you have a large guest list, you may need to provide several games to accommodate all your guests good wishes. Afterwards, these wooden blocks can be fixed to a frame and hung as a piece of art.

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Photo by SCB Photography taken at The Sonnet House, Leeds, Alabama

One of my favorite wedding guest book ideas for foodies, cooks and food lovers: have wedding guests sign pages in a favorite cookbook! Love this! Maybe one day, a bride and groom will have guests sign MY cookbook!

Many thanks to Ellen, Jared & Corey at The Sonnet House and all of the couples and photographers for the inspiration.

HOW TO FORCE SPRING BLOOMS INDOORS

In the South, we are fortunate to have fairly mild winter weather. However, sometimes Mother Nature will warm things up enough for our flowering bushes, trees, and shrubs to think it is Spring so they begin to produce young buds that cannot survive a bitter cold snap. Some of these buds will bloom and can be enjoyed indoors if you bring them in prior to the shock of the freezing temperatures. I did that yesterday with some lovely Camellia buds from my yard. I simply cut the stem and then immediately submerged it in warm water. One day later, I have blooms!

Forced blooms are very easy to do and so pretty for an early Spring or Easter arrangement. Look at these images below... looks like Spring is just about to burst out! I should have started these a bit earlier so they would be in full bloom for the party. If you are a day out and your branches have not yet bloomed fully, simply re-cut and submerge them in very warm water. That should help.

Photos: Arden Photography

You can force blooms from your flowering shrubs like Forsythia or Hawthorne that already have budding branches to help Mother Nature along and bring a bit of early spring to your table. I Here's how:

HOW TO FORCE BLOOMS FROM FLOWERING SHRUB OR TREE BRANCHES

Supply List:

Sharp pruning shears or scissors

A large bucket

Warm water

Household bleach, like Clorox

Cut flower food

STEP 1: Prepare the bucket by filling with extremely warm water. Add 1 teaspoon household bleach and 1 tablespoon cut flower food to the water.

STEP 2: Cut and gather branches from trees, shrubs, or bushes where you can see blooms beginning to form. I always make notes in my garden journal on bloom dates so I know approximately when blooms will happen for different trees and plants. You can also look up anticipated bloom dates for different species online via your state or local agriculture association or flower clubs. Cut 12-18" lengths of branches for a stately and elegant arrangement.

STEP 3: Prepare the branches by making a fresh cut in the stem. The old school way is to crush the base of the stem to allow the plant to absorb water but I find a fresh cut with a very sharp knife or pruning shears will do the trick.

STEP 4: Immediately submerge the cut branch into the prepared water in the bucket.

STEP 5: Place the bucket with the branches in a cool room away from direct sunlight. Depending on how long it takes for the buds to open, you may need to re-cut the stems and change out the water. Once blooms begin to appear, you certainly want to use fresh water and re-cut the stems before making your arrangement. Lightly mist the blooms every other day.

RECIPE: TRADITIONAL SOUTHERN FRIED CHICKEN

People usually associate Southern cooking with three things: Biscuits, BBQ, and Fried Chicken. I probably need to get my passport revoked because I have not until today, put up a single blog post or recipe on fried chicken. Fried chicken is a lot like BBQ sauce or potato salad. Every Southern cook has their own version and usually, a couple of good stories to go with it. Here's mine...

My mom grew up in a children's home in Troy, Alabama during very hard times. The kids all had to have a job and my mom always preferred to be in the kitchen. Once a week there would be fried chicken and they would have to go out in the yard and catch the chicken, kill it, clean it and then help cook it. Ugh. Hard to imagine. Mom taught me how to cut up a whole chicken and her techniques for frying. The big secret is the buttermilk. Don't skip that step... makes the chicken so juicy.  Here is my mom's recipe. I still use her cast iron skillet when I make it.

I don't often make fried chicken these days but when I do, it is always the star of the party.

TRADITIONAL BUTTERMILK SOUTHERN FRIED CHICKEN

INGREDIENTS

1 whole chicken with skin, cut up (about 3 pounds)

2 cups buttermilk

1 tablespoon kosher salt + 1 teaspoon

1 teaspoon black pepper + ½ teaspoon

1/4 teaspoon cayenne

1 teaspoon paprika

3 cups self-rising flour

6-8 cups Canola oil for frying based on the size of your skillet or Dutch oven

Special equipment: Thermometer for frying and a meat thermometer

DIRECTIONS:

Put the chicken pieces in a large zip top bag. Pour the buttermilk over it and close. Toss to coat all of the chicken. Put the bag in a bowl and place it in the refrigerator for 8-24 hours to soak, turning the bag occasionally.

When you are ready to fry, fit a deep cast iron skillet or Dutch oven with a thermometer. Pour in the oil about 1 ½ to 2’ deep. Over medium high heat, bring the oil up to 360 degrees. You want to try to keep the oil at 360 during frying process. It will drop as you put in the chicken but let it come back to 360 degrees before adding more.

Combine the 1 tablespoon salt, 1 teaspoon pepper, cayenne, and paprika. Remove the chicken from the buttermilk and discard the buttermilk. Season the chicken liberally with the spice mixture on all sides.  

Put the flour plus 1 teaspoon salt and ¼ teaspoon pepper in a zip top bag. (Back in the day, we used a brown paper bag.) Take the chicken, one or two pieces at a time and put into the flour mixture. Shake well to coat. Lightly shake off excess. Put on the baking rack after you have coated each piece.

When the oil is up to temperature, use the tongs to carefully put the coated pieces of chicken into the hot oil. Do this in batches, taking care not to overcrowd or put too many pieces in the pan at one time. You will lower the oil temperature and the skin will not be crispy. Cook the chicken for 15-20 minutes, turning occasionally until the chicken is deep golden brown and delicious. Remove one piece of chicken and check the temperature with a meat thermometer at the thickest part of the breast or thigh but away from the bone. Chicken should be cooked to 165 degrees F. Drain on a rack covered with a brown paper bag. You may want to lightly sprinkle the hot chicken with a little salt. That’s how my mom did it. Hope you like it as much as I love remembering those days standing by the stove with my mom, on chicken duty.