Photos, Parking Issue, and Homemade Bruschetta!
Hola, dearies! :-)
How did your day go? Busy? Loungey?
Mine was pretty slow-paced for the most part — I’m looking forward to the office being busier in the coming months! I had a great day, though. I love my workies!
After work, I headed up to Janey’s to see if I could talk with Mitch or Samantha about the parking situation. Mitch was there and he gave me a great answer — we can use the entire parking lot of Janey’s and all of the surrounding businesses for guests, and any overflow can go right next door. People won’t have any problem walking their way over to the venue and taking their seats — I think (hope!) it will work out perfectly! (I also snagged a latte for my drive home. They make amazing coffee!)
When I got back to the apartment, Greyson was out at a friend’s house, so I settled myself onto my bench and worked on the wedding for a bit. Cara and I decided that the bridal party/family photos will be taken at the resort we will all be at before the wedding ceremony — G and I are partaking in a reveal moment, which is something that I am so excited about. I am hoping that seeing each other before the ceremony will help with some nerves, too! (And keep my mascara from running all over my face when I become a blubbery mess seeing him at the end of the aisle — I love you honey!)
I also e-mailed Jil with a couple of questions about our stationary — like what she needs for the map, and if she has any ideas in mind as for where to purchase a customized stamp (we will be needing one for our favors!).
Soon enough, it was time for dinner, and boy, did I make myself a treat!
Easy, Delicious Bruschetta
Adapted From: Oh She Glows
Yield: about 15 pieces
Total Time: 40 minutes, start to finish
This bruschetta is better than any restaurant variety I have ever had — and I’m not trying to toot my own horn! Amazingly flavorful with a fantastic garlic-bread-like taste to it, this bruschetta will kick your favorite bruschetta to the curb!
INGREDIENTS
2 1/2 cups grape tomatoes, cut into quarters
1 1/4 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
freshly ground black pepper, to taste
1 handful basil leaves, chopped finely
2 cloves very fresh and juicy garlic — one clove minced, the other whole
1 tablespoon balsamic vinegar
1 small-ish loaf of sourdough bread
6-7 tablespoons extra-virgin olive oil, placed in a medium-sized bowl
DIRECTIONS
Preheat oven to 400 degrees F.
In a medium-sized bowl, combine 1 tablespoon extra-virgin olive oil, sea salt, black pepper, finely chopped basil, 1 clove finely chopped garlic, balsamic vinegar, and tomatoes. Mix well and set aside.
Slice your sourdough into 1-inch pieces. Take your other clove of garlic and slice in half lengthwise, exposing the garlic juices. Take a piece of the cut garlic and rub one side of each slice of bread to spread the garlic juices and flavor onto the bread.
Dip bread into the medium-sized bowl of extra-virgin olive oil (garlic side down) coating one side of the bread. On a baking sheet, line up the bread oil side down and bake for 6-7 minutes, watching carefully. The bread will be crispy like toast, but not hard. I checked mine every two minutes.
While the bread is cooking, take the sliced garlic, chop finely, and add to the bruschetta mixture. Taste and adjust seasonings, if necessary.
When the bread is ready, flip it so that the oil side is up and scoop the bruschetta mixture on each piece. Serve immediately. Enjoy!
I hope you all have a wonderful rest of your night! Sleep tight!
Love, M
Tagged as: a day in the life. bridal nonsense. vegan lifestyle. vegan recipe.
