Wedding Plans

Well, this week I'm making some actual progress on the wedding planning:

• I went dress shopping, and found a possibility
• I have an appointment at our reception venue to sign a contract!!
• I designed and ordered our save-the-date cards
• Started an address label document on our computer so that we can just keep printing it each time we do a mailing (save-the dates, invitations, thank yous...)

I know it doesn't look like much, but it's important headway :) More to come later as my plan this weekend is to chip away at that list a little more! On another topic, I want to make my own dishsoap. I found one recipe, but found it to be not as explanatory as I'd like. Any suggestions for recipes?

hours.

There simply are not enough hours in the day, both at work, and at home. I'm still working on preserving produce for the winter, mostly drying, but I might try canning some things this weekend. Can you can Chicken broth? Wedding planning is coming along, I'm ordering the save the dates this week!!!!! It's less than a year away, and I feel slightly overwhelmed with everything I have to do still....Also this week: Finalize and sign contract with reception venue. Next up: Wedding dress shopping! I noticed that the vintage/used wedding boutique is having a 50% off sale...so maybe this weekend....anybody up for shopping with me?

Busy-ness

We've been so busy the last couple of weeks, here's a taste of what we've been up too!

delicious supper:
black bean and corn burritos and Honey Dijon Dill Cucumber Salad
(both my own creations!)

Another tasty supper: Roasted Tomato Mac & Cheese

Drying zucchini chips for soup this winter

Making homemade laundry soap

A trip to the fair with my work, Mike volunteered with us

Zucchini Parmesan:
My version of eggplant Parmesan,
but I've never actually seen a recipe
for it so I made it up (it's more fun that way!)

Housewarming party for and with friends

Also, I've made tomato sauce from scratch, and done some fall cleaning. Autumn, here I come!

Bought some seconds tomatoes at the market this weekend, need to freeze/can them, but they're not Romas. Any ideas of how I can best preserve them for versatility?