With all the family-hosted meals done, the residents of the bride’s house changed clothes, toasted one more time with sangria and champagne, and headed a mile down the road to the pavilion at Stone Tavern Farm.
It was time for the rehearsal dinner and to meet the rest of the guests. We gathered on the shore of a pond that acted as a reflecting pool for the forests and mountains surrounding us.
Luckily, I didn’t have to cook this meal. It was time to party!
We dined on roasted pig, coleslaw, potato salad, a variety of cheese and charcuterie,
as well as Cowboy Boot Cookies (thanks Aunt Tina and Aunt Deb!).
The families and friends mingled late into the night. Some of the revelers enjoyed s’mores by the fire on the other side of the pond. A friendly tournament of beer pong and flip cup eventually started.
The next day was Wedding Day!!
While we, the bridal party, pampered ourselves, the rest of the guests took advantage of the activities around the farm.
Some decided to go horseback riding through the woods and fields surrounding the farm.
Others decided to take in the sights with an ATV tour.
A debate ensued as to whether it is called “ATV-ing” or “four-wheeling”, a conversation similar to the “pop vs soda” debate.
Even the bride was able to sneak out before her hair and make-up to take a quick ATV ride.
A light lunch was served at the pavilion.
Cold cuts and pasta salad were very satisfying after the morning’s adventures.
Corn hole and other lawn games had been set up in the field below the pavilion to entertain the guests while they dined and waited for their activities.
After lunch, the groom recruited some of his friends and family to participate in a paintball war.
I can’t prove it, but I think my sister threatened his life if he wound up with a bruise on his face the day of the wedding.
Thankfully, Erik and his groomsmen came out unscathed. Dirty, but unscathed.
Everyone finally returned to their hotel rooms to get ready for the wedding. The evening festivities were about to start.
Old Bay Grilled Shrimp
(Paleo, Gluten Free)
- 1 lb shrimp, peeled and deveined
- 2-3 tbsp Old Bay
1. Heat grill to a medium temperature.
2. Stick the skewers through the middle of the shrimp, spacing them slightly to ensure even cooking.
3. Sprinkle Old Bay over both sides of the skewered shrimp.
4. Grill the skewers for 2-3 minutes both sides.
5. All to cool for 3-5 minutes. Can be served immediately, stored at room temperature for up to 4 hours, and chilled.
6. Shrimp can be stored in an air tight container for up to 3 days.
Kickass Cocktail Sauce
(Gluten Free, Vegetarian)
- 1/2 cup ketchup
- 2 tbsp lemon juice
- 1/4 cup Worcestershire Sauce
- 3 tbsp horseradish (Note 1)
1. Mix all ingredients together in a small container.
2. Serve immediately or chill for up to a week in an air tight container.
Note 1: The horseradish needs to be spicy and fresh. I typically use Gold’s Hot Cream Style (can be found at most grocery store).
A special thanks to Aunt Ro, Aunt Jane, Uncle Jock, Marlies, and Tara for contributing pictures to this post. Couldn’t have done it without you all!