Yesterday we went to visit some relatives. An aunt from Baltimore came to visit another aunt in NYC. Her decision to come up was made at the last minute, leaving us very little time to work out the details before the visit itself. It’s a 50 minute drive to the NYC aunt’s home, and it’s been a hectic week already with school coming up.
Sunday morning, we had breakfast then got on the road. When we arrived, we started to discuss lunch plans. There are several kosher restaurants in the area, but it’s hard to find safe foods for me in restaurants. My kids are healthy enough to have the occasional “cheat meal” but I can get very sick from even trace amounts of wheat, corn, or potato. I didn’t relish the thought of being run down and out of sorts for the next several weeks from one meal out.
We finally decided to go to her co-op and do some grocery shopping instead. Going shopping with 7 people was rather chaotic, but we put together a nice meal. We bought two HUGE heads of lettuce, scallions, cherry tomatoes, red pepper, avocado, baby carrots, hummus, avocado, canned tuna, lemons, cottage cheese, and rice cakes. We came home and started making a salad, with hummus and baby carrots put out for an appetizer. Salad dressing was made with fresh lemon juice plus olive oil and salt that she already had in the house. We made a tuna salad with the canned tuna plus lemon juice and mayonnaise she already had. She sliced the avocado and put it out on its own plate.
Unlike many other social meals I’ve experienced in the past few years, I walked away from the table completely satisfied. I didn’t get sick from the meal because there wasn’t anything in the meal that was bad for me, except for the cherry tomatoes that I easily avoided. All in all, it was a very pleasant family get-together. Not only did I enjoy time with my relatives, but I didn’t even have to worry about getting sick from the food I ate or getting sick from not eating enough.
Before leaving, I told my hostess that we need to do this more often, and that next time, we should prepare the exact same meal- only she should do the food shopping before we get there!
In my last blog I mentioned several foods that I used to crave, but that no longer have a hold on me. I also mentioned several foods that I still fantasize about, though I don’t buy them or eat them at home.
One food that I really miss is popcorn. I like crunch, I like salt, and I like butter. Popcorn has all three. Plus it has a lot of fiber. But I rarely fix it because it isn’t good for either HH or me. It is avoid for Type O. While it is neutral for Type A, it is infrequent neutral for diabetic Type As. HH was pre-diabetic until he got serious about the BTD and dropped his blood sugar by 20 points.
Occasionally he can coax me into fixing some air popcorn with olive oil during a movie, but not often.
This week I tried something that satisfied my longing for popcorn.
I bought a bag of puffed millet earlier in the summer. I like it as a snack with a Tablespoon of carob powder and a little almond milk. HH likes it in the mini casseroles I fix him for dinner.
Tonight I put some ghee on top of a bowl of puffed millet and warmed it in the microwave for 45 seconds. I stirred it, salted it, and tasted it.
It’s not popcorn, but it satisfied the part of me that craves popcorn. I have a feeling I’m going to be making this Un-Popcorn a lot.
Whenever our family goes out to eat at a place that has a salad bar, the lettuce usually has cabbage mixed in with it. That means I have to “pick” through the lettuce mixture to minimize the amount of cabbage I put on my plate. I will then further pick out any cabbage I see as I eat the salad.
Not too long ago my wife made the comment that we had both witnessed a man doing the same “picking” through the lettuce a few years before I was introduced to ERFYT. I remembered the incident and recalled joking to my wife that the guy must be “weird” or something.
Now who’s the weirdo picking through the salad.
I since have found an alternative lettuce source from the nearby taco bar that has shredded lettuce all by itself. It’s easier to eat and no one is the wiser.
My 40th birthday was this weekend, and my teenaged daughters made me a special birthday surprise. I was expecting a cake, as that’s the traditional thing to bake people for their birthdays. I’ve been having birthday cakes since my first birthday- my Mom has a photo somewhere of 12 month old me, in the high chair, covered in chocolate frosting.
I don’t do so well on sweets these days. While I’ve continued to bake cakes for my children’s birthdays, I haven’t been indulging myself. I don’t even feel well if I eat too much fruit; it messes with my blood sugar. There are a few sweeteners that are compliant for me, and we do have them stocked in the house. But I can only have about a teaspoonful a day without ill effects, and you need way more than that per serving in a cake, A gluten-free, agave-sweetened birthday cake would be compliant, but I wouldn’t be able to have more than half a slice without feeling sick, and the taste and texture would have been “off” compared to the sugar and spelt cakes we normally bake for everybody else. So nobody would have much enjoyed the cake, and I would have eaten at least a whole slice and then not felt so good afterwards. I haven’t eaten dessert in months and I don’t miss it.
Fortunately, I have a couple of amazing daughters who know how to “think outside the box.” Instead of a cake, or even a dessert, they made a birthday side dish. They started out with some zucchini and yellow squash, cut into rings and hollowed out into “cups.” Then they made a sweet potato filling, and used a plastic bag with the end cut off to fill the zucchini cups in a decorative fashion.
I tried to stay out of the kitchen while they were preparing my birthday surprise, but I wasn’t completely successful. I saw them doing something with boiled sweet potatoes and guessed they were baking a pie. Then, during the mad dash to get everything ready before Shabbos, I was the one who put the sweet potato dish into the oven to warm up. But they still managed to surprise me.
The reason nobody was in the kitchen right before Shabbos is because they were busy working on other parts of the birthday celebration. They put up a hand-made birthday banner in the kitchen, minutes before Shabbos began. When it was time to serve the food, Leah put “candles” into the dish of sweet potato/zucchini cups. Since we can neither light nor blow out candles on Shabbos, she used toothpicks with little “flags” of paper taped to them. One said “40!” with the dot from the exclamation point becoming one eye of a smiley face. That one was in back. In the middle, in a row, were three toothpick flags reading “Happy” “Old-“ “ness!”
This was just as much fun as a real birthday cake; the kids enjoyed the preparation and decorating, and it was just as wonderful in the presentation at the table.
Who needs cake?
Yesterday I visited the hospital where I had undergone my ordeal last winter. The following is the text of an email I just sent someone who'd flown 3000 miles to my bedside, telling him about my reunion with the angels who rescued me.
- - - - - - - - - - - - - - -
Don't know if this would interest you at all, but:
Yesterday, I was at [name of hospital]. And I decided to do something while there that I'd thought many times of doing: I went back to all the wards/units where I had been a patient last winter, to see them from the eyes of health, the rooms I'd lain in, and to perhaps thank some of the really outstanding people who had taken care of me. I had the distinct sense that they very, very rarely see the positive results of their dedication - their former patients IRL, walking around in street clothes, with wind in their sails.
First stop: The ICU. I thought of you as I entered its door, imagined you coming in and passing these places, as I had never seen the door myself; I had never seen that front desk. And there was my little alcove/room, just to the left. The whole ICU looked much, much smaller and more crowded than it had felt/appeared to me from my horizontal position on that bed. I instantly remembered nurses I saw there yesterday ---- remembered their names, which blew their minds. There were even hugs and tears - they couldn't believe I looked so good, and they were genuinely grateful I'd come back: It did a LOT for their morale. I specifically asked for Katy, who had been in touch with you by phone. I wanted to thank her for her hand-holding care of me when I was first admitted there, put on the oscillating ventilation. (I don't think you saw that set-up; for hours I was strapped into a jerking/bouncing/vibrating chest-wrapped thing to jostle my ribcage while the oxygen was blasting in through the mask - Katy explained it was to loosen the "cement"-like "fluid" that had filled my lungs.) It was really hellish, but Katy sat there with me, while I begged her to stop it, and she'd say, "Okay, fine. You want us to intubate you? Because if I turn this off, we have no choice."
You know what came back to me?
And this is really why I'm writing this to you.
She was the one who came in and said, "______ is coming from New York. I've spoken to him. His plane arrives at 2 in the afternoon."
So help me, I looked at that clock every several minutes and calculated where in the American skies you were. It was critical to me, somehow, to hang on to that while the waves of wind smacked me in the throat and the vest jostled me hard. I remembered that yesterday. I remembered a lot of things, and, you know? It was psychologically a very healthy thing to have gone back there. I had read on the Internet that that's the case for many, many who spend extended time in Intensive Care through an Emergency admission.
Anyway, I left a note for Katy yesterday (because she's a Night Nurse and wasn't there), on a special "Recognition" card, which they post in their little staff rest area, and everybody looks. Apparently this is a Major Highlight of their work. These ICU angels of mercy are in the business of saving lives, and while they get monetary rewards, their souls really do crave just this sort of recognition. Many of their patients don't recover. The few who come back and show their/our faces, healthy, REALLY encourage them.
After I left there, I did the same at the TICU and the regular ward. I was remembered, and I remembered the names, too! I recognized-in-writing two more absent nurses in the TICU, and followed up with a couple of nurses on the regular ward. One was a male French nurse with whom I had communicated in French when I was first admitted to the regular Medical ward for observation. "You were just coughing and coughing and coughing," he said yesterday. He didn't know - so I told him - that I later went Critical and was transferred to the ICU and was in the hospital another 12 days after he last saw me.
It was a very rich experience for me and gave me a certain amount of closure. I have very, very warm feelings for those people and was told that the nurses I recognized in writing would be thereby recognized by their departments and supervisors. The least I could do.
And, of course, I have warm feelings and deep gratitude for you. You really gave me something priceless by flying out here when you did. The plane was cramped, the ICU was cramped, it wasn't fun, and you must have been scared until I stabilized.
What more can I say?
Love and hugs.
This week we drove to the city where we used to live for dentist appointments and to have lunch with friends. Our friends suggested a barbeque place that used to be one of my favorites. I don’t think I had ever eaten in the restaurant itself. It was located near the library, so when I would take the kids to get books during the summer, we would pick up barbeque on the way home. Their brisket was delicious, but what made this different from most BBQ was their absolutely amazing creamed corn. Remember now, my children were small, so this was long before I ever heard of the BTD.
After verifying with our friends B and E that turkey was on the menu for my Type A husband, we loaded in the car. As we drove, B said “Did you know that they serve creamed corn as a side?” I said that I remembered how delicious it was. He said, “It’s so good that sometimes I just get double creamed corn.”
If you are a regular reader of this blog, you know my standards for BTD compliance. At home I don’t eat avoids. At restaurants I make the best choices available. When I am a guest in someone’s home, I maximize beneficials and neutrals, but I am not offensive if I am served an avoid. While my health is important to me, relationships are even more important.
We were going to a restaurant, so I don’t have to eat creamed corn. I get two side dishes with my brisket, and there are other choices. But the idea of that delicious, mouth-watering creamed corn is now in my head.
As we are standing in line B says to E, “Are you getting creamed corn?” He turns to me and says, “Are you getting creamed corn?” I say that I am thinking about it. That is an understatement. At that moment, creamed corn is all I can think about.
As I got closer to the counter, I knew I ought to say “Brisket plate with green beans and cole slaw.” But instead I say “Brisket plate with green beans and creamed corn.” When my food arrives, I enjoy the brisket and green beans. I am saving the creamed corn for dessert. It is a special treat.
I took the first bite. It was canned corn in a sauce made with white flour, water and pepper. Ugh! I used to like this stuff????
At that moment, I realize how far I have come in my nine years on the BTD. My mouth has become accustomed to fresh beneficial foods, which don’t need pepper and sauces to disguise the taste. The desire for creamed corn has gone the way of pizza and chicken fried steak.
Will I ever lose my desire for ice cream and cream puffs? I don’t know, but I’m glad the desire for creamed corn is out of my system.
Suplementos minerales con contenido de Calcio: ¿Existe realmente una diferencia?
Ha sido bien fundamentado que el calcio es un nutriente esencial. Después de las proteínas, las grasas y los hidratos de carbono, el calcio es el nutriente más abundante del organismo. El calcio lleva la (RDA (Recommended Dietary Allowance)) recomendación más alta de cualquier otro nutriente por una buena razón. El calcio es necesario para formar los huesos y los dientes y también se requiere para la coagulación de la sangre, la transmisión de señales en las células nerviosas, y la contracción muscular. Décadas de investigaciones han asociado la relación de calcio con la reducción de la presión arterial alta y el equilibrio en los niveles de colesterol. El calcio es crucial, pero ¿cuál es la mejor fuente de calcio? ¿Será mayor una fuente de calcio que la otra? ¿Existe realmente una diferencia? Naturalmente, la fuente ideal de calcio equilibrado, así como de otros minerales, seria de los alimentos que comemos. Pero nuestras necesidades diarias de calcio a menudo no pueden ser satisfechas con los puros alimentos - especialmente si consideramos los estilos de vida ocupados de hoy y el suelo tan agotado en el que muchos de nuestros alimentos se cultivan. Puede ser difícil obtener una fuente equilibrada de cualquier nutriente esencial.
Una breve historia de la implementación con calcio
En los primeros años de la administración de suplementos, todo calcio fue más o menos el mismo: una sustancia inorgánica molida (por lo general concha de ostras) en forma de tabletas duras que los primeros nutriologos esperaban que el cuerpo pudiese absorber. El problema fue que el cuerpo absorbía muy poco de esta sustancia, gran parte de ella pasaba por el cuerpo intacta y no utilizada. Por ello comenzó la búsqueda de la forma de calcio perfecta. Otras fuentes y técnicas de procesamiento se han sido exploradas: sulfato, lactato, fosfato, citrato; quelado y "micro", pero no todas las fuentes de calcio son ideales para todos los tipos de sangre. ¿Y qué hay con la absorción? ¿Con tanta nueva tecnología, habremos visto alguna mejora? De hecho, los estudios revelan que el cuerpo absorbe menos del 10% de las tabletas de calcio más populares, las que contiene lactato de calcio, fosfato de calcio o carbonato de calcio. A través de los años, el reto con todos estos enfoques sigue siendo el mismo: O bien la fuentes de calcio son perjudiciales para algunos tipos de sangre, o la fuente inorgánica de calcio sigue siendo la misma, e independientemente del tratamiento el cuerpo aún tenía que lidiar con la absorción de una sustancia inorgánica y tratar de convertirla en una sustancia útil dentro de las células. Esta transformación de nutrientes requiere energía de las células, misma energía que podrían ser mejor utilizada en otras importantes funciones celulares. Lo que es más, a pesar de que estas duras tabletas de calcio siguen siendo populares en las farmacias, se ha convertido en norma que el calcio debe ser tomado a diario con los complejos nutrientes de apoyo apropiados, tales como el magnesio.
Mejores preguntas, mejores respuestas
Hasta ahora, la pregunta acerca del calcio ha sido: "¿Cómo podemos hacer que esta sustancia sea mejor tolerada y absorbida por el cuerpo?" El Dr.D'Adamo hizo una mejor pregunta: "¿Podemos encontrar otra fuente natural de calcio no sólo apropiada para todos los tipos de sangre, sino también una que el cuerpo pueda utilizar fácilmente con mayor eficacia?"
Mejores preguntas arrojan mejores respuestas, y el doctor D'Adamo descubrió esa fuente natural de calcio: maerl, una pequeña alga roja encontrada únicamente en las zonas aisladas de la costa sudoeste de Irlanda De todas las fuentes de calcio, maerl tiene uno de los niveles más bajos de contaminantes indeseables - y uno de los más altos niveles de absorción. Usando Maerl como base, el Dr. D'Adamo ha desarrollado cuatro fórmulas diferentes con cofactores únicos y micro-minerales específicos para cada grupo sanguíneo, consiguiendo así unos suplementos que responden a las necesidades particulares y a las diferentes capacidades digestivas de cada uno. El Maerl contiene una gran variedad de nutrientes esenciales, incluyendo calcio, magnesio, boro y cinc. Su estructura única es muy versátil, con una gran biodisponibilidad y amplias posibilidades de utilización. De hecho, en los estudios, Phytocal basado en alga maerl del mar alcanzo lo doble en ‘la capacidad amortiguadora’ contra todas las otras fuentes de calcio. ¿Qué es la "capacidad amortiguadora?"
"He desarrollado un mineral de calcio específico al tipo de sangre derivado de un tipo de calcio proveniente del mar de gran pureza y biodisponibilidad. Se encuentra en un sólo sitio en el océano frente a la península de Beara, en el sur de Irlanda occidental. Nuestro calcio del mar crece durante aproximadamente cinco años en las aguas cristalinas, libres de contaminantes del atlántico, absorbiendo nutrientes y minerales del mar. Las algas entonces caen en los fondos oceánicos, donde se calcifican. Patrones de marea local lo lavan y reúnen en una cama profunda, cuya ubicación es sabida por tan sólo unas cuantas personas”.
Doctor Peter D'Adamo
Maximum Buffering: máxima absorción
Todos tenemos diferentes niveles de contenido ácido / alcalino en nuestros cuerpos y procesos digestivos. Estos niveles afectan la absorción de minerales y vitaminas. Un suplemento fácilmente absorbido por una persona puede tener dificultad de absorción en el sistema de otra. Phytocal único calcio del mar, amortiguado por naturaleza, que mantiene un elevado nivel de absorción de persona a persona, a pesar de las diferencias en niveles ácido / alcalino.
Consejos de calcio de acuerdo a su tipo
La sangre tipo O
El Tipo O debería continuamente complementar su dieta con calcio, ya que el su dieta no incluye los productos lácteos de otros, lo que puede ser la fuente más concentrada de este mineral. Con su tendencia de tipo O a desarrollar problemas inflamatorios en articulaciones y artritis, la consecuente necesidad de suplementación con calcio es evidente. Escribe el Dr. D'Adamo en su libro Menopause; "Habrá escuchado alguna vez que un alto contenido proteico en la dieta puede conducir a una pérdida excesiva de calcio, que puede ser una preocupación para toda mujer madura. Sin embargo, esto no es un peligro para la sangre tipo O, ya que usted tiene, por naturaleza, niveles altos de fosfataza alcalina intestinal, una enzima producida por el intestino para dividir la grasa contenida en la dieta y ayudar a asimilar el calcio. Por otra parte, el alto contenido proteico en la dieta del tipo O provoca en realidad un aumento de la fosfatasa alcalina intestinal.” Phytocal O ® del Dr. D’Adamo contiene niveles equilibrados de micro y macro minerales; magnesio, hierro, cobre y zinc; manganeso para asegurar y realzar saludables función de articulaciones y ligamentos y micro-cantidades de yodo para mejorar la función tiroidea. Phytocal O ® también cuenta con la hoja de la ortiga (Urtica dioica) una ayuda importante en la correcta asimilación intestinal. La sangre tipo A
El Dr. D'Adamo comenta: "Los bajos niveles de fosfataza alcalina intestinal y bajo ácido clorhídrico hacen difícil la digestión de carne y este hecho los hace vulnerables a la osteoporosis.” Por ello, es aconsejable que el tipo A suplemente el calcio adicional en su dieta después de los 50, diariamente." Phytocal A del Dr. D'Adamo contiene niveles más altos del importante antioxidante selenio así como los activadores del cofactor gástrico, clorhidrato de betaína, cuajo y raíz de genciana, además de la cola de caballo rica en minerales.
Phytocal A ® también cuenta con niveles significativos del importante potenciador de absorción de calcio ipriflavone, y una pequeña dosis de vitamina A para mejorar la actividad de la enzima de absorción de calcio fosfataza alcalina intestinal..
La sangre tipo B
Dr D'Adamo: "Al igual que el tipo O, usted tiene niveles relativamente elevados de fosfataza alcalina intestinal que ayuda a la digestión de proteínas y a la asimilación de calcio.”
Phytocal B ® ofrece al tipo de sangre B- apropiados niveles elevados de magnesio, un importante nutriente para la función nerviosa y muscular; cromo para ayudar a equilibrar la función de hidratos de carbono y la dosis adecuada de hierro y de cobre, importantes nutrientes en el fortalecimiento sanguíneo.
Phytocal B ® también contiene niveles más altos de vitamina D y de vitamina K - importantes cofactores en la absorción de calcio. Tipo de sangre AB
El Dr. D'Adamo escribe, "Los bajos niveles de fosfataza alcalina intestinal afectan su salud ósea.” Tipo AB tiene la mayor incidencia de osteoporosis de todos los tipos de sangre. ". Phytocal AB ® contiene los niveles más altos apropiados para el tipo AB- de los importantes co-minerales magnesio, manganeso y molibdeno; el cofactor de acidez estomacal; el clorhidrato de betaína y el cuajo. Phytocal AB también cuenta con la hierba ‘yellow dock’ Dársena amarilla como suave fuente de hierro.
¿Cuánto calcio necesitas?
El nivel recomendado de calcio para los adultos de 19 años de edad hasta los 50 años es de 1000 miligramos por día. Una ingesta de 1200 miligramos de calcio por día se recomienda para los de 51 años en adelante. En otros países, las recomendaciones de calcio son más bajas, tan bajas como 600 miligramos diarios para los adultos. Factores que aumentan el riesgo de osteoporosis incluyen; tener una pequeña estatura, ser de sexo femenino, el envejecimiento, la herencia, tabaquismo, consumo excesivo de alcohol, el uso de esteroides, menopausia precoz, in movilidad prolongada, y la insuficiencia de vitamina D. Esta es una lista de alimentos vegetales y su relación de contenido de calcio. En la mayoría de los casos el llevar una dieta vegetariana, basada en las verduras y leguminosas, tiende a proporcionar, a lo sumo, marginales cantidades de calcio (cantidades que figuran son aproximadas en miligramos):
o Leche de soja o de arroz, comercial, 8 oz - 150-500
o Collard verdes, 1 taza cocidos - 357
o Melaza 2 cucharadas - 342
o Tofu, procesado con sulfato de calcio * 4 oz - 200-330
o Jugo de naranja enriquecido con Calcio 8 oz - 300
o Yogur de soja, Comercial 6 oz - 250
o Hojas de Nabo, cocidos 1 taza 249
o Tofu, procesado con nigari 4 oz - 80-230
o Acelga, 1 taza de cocido - 179
o Okra, cocido 1 taza - 176
o Frijol de soja, cocido 1 taza - 175
o Semillas de sésamo 2 cucharadas - 160
o Bok Choy, cocido 1 taza - 158
o 1 taza de tempeh 154
o Mostaza verdes, 1 taza de cocido - 152
o Higos, frescos o secos 5 medio - 135
o Tahini 2 cucharadas - 128
o Almendras 1 / 4 de taza - 97
o Brócoli, cocido 1 taza - 94
o 2 cucharadas de mantequilla de Almendra - 86
o Leche de soja, comercial, 8 oz - 80
DD is married. I thought about blogging about wedding preparations, but decided against it for one reason – it didn’t have very much to do with BTD issues.
When DD and her husband started dating, I called him ESS in my blogs. He was finishing his bachelor’s degree as an Exercise Sports Science major. One of the things that initially attracted them to each other was their interest in exercise and nutrition. By the time they met, he felt called into the ministry. He is attending seminary and preparing to be a preacher. The other thing that initially attracted them to each other was their love for Jesus and their desire to honor Him in all that they do.
DD changed her name when they married, but she will always be my Darling Daughter in these blogs. ESS, however, no longer seems an adequate name for DD’s husband. So as of today, I’m changing his blog name to SIL. Perhaps you think that stands for Son in Law, but you would be wrong. It stands for Son in Love. He loves DD and demonstrates that in ways that makes this mother so happy. We have welcomed him into our family as a beloved son.
While I didn’t blog daily about the wedding, let me tell you three BTD related stories about it.
From the start, DD and SIL did not want their wedding to be glamorous. They chose as the theme “Build your house on the Rock of Jesus Christ” from Matthew 7. They wanted everything about the ceremony and the reception to reflect their conviction that a wedding marks the beginning of a covenant relationship. Because of that they did not want a stressful wedding. As they sat around DD’s apartment making decorations for the church, they watched Bridezilla on TV. They would look at each other and say, “Our wedding will NOT be like that!” And it was not. We made some of the food for the wedding, so the last few days were busy, but they were never anxious or stressful. Often DD said to me, “Mom, that doesn’t really matter. What matters is that at the end of the day will be married and God will be honored.”
She had an afternoon wedding at the church where they met, and the reception was in the church gym. These days, some kind of dinner is expected at a Texas reception. DD and SIL decided to do sandwiches plus fruit and veggie trays. She started off thinking that she would buy sandwiches from a local deli. A friend of mine is a caterer, and we also got a bid from her. By the time we factored in paying someone to keep the food trays replenished, along with the plates and the beverages, the caterer’s cost was about the same as the cost to do it ourselves.
DD and SIL chose wrap sandwiches because there was less bread. Some were turkey (for Type As) and some were beef (for Type Os). The caterer wanted to do another sandwich on regular bread, and she suggested ham salad or cheese. DD and SIL wrinkled their noses. The caterer said that children were not going to like wraps. I suggested peanut butter. DD loved the idea because peanut butter is beneficial for her. The caterer loved the idea because it would lower her overall cost. I don’t know if you’ve ever been to a wedding where they served peanut butter sandwiches, but I think it’s a pretty good idea for a BTD wedding.
When DD’s roommate got married a year ago, she served fruit flavored water at her reception. DD and SIL had loved that idea. The caterer had three large clear carafes. In one she put iced tea. In the other two she had water with fresh fruit floating in it. It was beautiful and refreshing.
Dessert for the wedding was a more difficult choice. Neither DD nor SIL like cake - particularly white cake with rich white icing. When they priced wedding cake, they were quoted $4 - $6 per slice. So they decided to do family favorite desserts. SIL’s mother and grandmother made some. I made some, and DD and SIL made some. We set up a dessert table with antique crystal trays, some of which had been in the family for years. I made hundreds of tiny carrot cake muffins and hundreds of pecan muffins.
Then I made two layers for a carrot cake. I trimmed one layer so that there was a small layer on top of a larger layer. I frosted it with a thin layer of cream cheese frosting. On top of the small layer was the bride and groom cake topper that was on my parent’s wedding cake in 1951. DD and SIL cut the ceremonial cake. The rest of it is in my freezer waiting until their first anniversary. The guests enjoyed a variety of cookies and muffins, none of which were too sweet.
The two of them are now settling into married life. They are cooking together in the evening using the beautiful wedding gifts that they received. They are running, swimming, and bicycling together just as they did when they first met.