Hello again from set!
I am officially more than half-way through my three week acting job!
We’re have a slow morning, and so I’ve had a few minutes for wedding planning things in my dressing room.
These are the two “biggies” this week on the wedding front:
FIRST: SEATING CHARTS ARE REALLY, REALLY HARD TO DO.
Oh my gosh – I didn’t realize all the emotions involved in it!! You don’t want anyone’s feelings to be hurt, you’ve got to think about who knows who, you’ve got to think about who would have the best time sitting together, you’ve got to make sure that no one feels left out. Aye yi yi, this is giving me gray hair!
(So is only getting five hours of sleep consistently for the three weeks before your wedding, but that’s another story.)
Secondly: I’ve Bitten Off More than I can Chew…Literally!
This is something that I haven’t shared yet, but…I’m cooking my own meals for the rehearsal dinner, wedding reception and the coup de gras: I’m making my own wedding cake!
I know. That is INSANE. Not to mention the fact that the dinner we’re serving at our reception is made by a five-star restaurant in Cincinnati. But the fact of the matter is: there is absolutely ZERO room for error when it comes to cross-contamination. With all my Specific Carb Diet (SCD) requirements (which is a therapeutic/medical diet that I’ve followed for the last 12 years, which has kept my Ulcerative Colitis in remission), I cannot risk a mistake in their kitchen, resulting in me feeling horribly sick, and worse yet — bloating up to the size of a beach ball, which happens with cross-contamination/digesting SCD-illegal ingredients.
Can you imagine, bloating up like this in my wedding dress?!
You’d better believe that I’m not taking any chances, and as a result, I will be making my meals ahead of time for both the rehearsal dinner and the reception.
Which includes a cake. I don’t know what I’m going to do for that yet — I think I’ll just make an almond flour cupcake or something, just so that Steven and I have something to smash in each other’s faces. (Because we’re ordering a gorgeous cake too.)
But I’m going to cook exactly what the guests are having, I’m just going to make it Caralyn-friendly. So that means that for the wedding, I’ll be making scallops with a butternut squash puree, with green beans a carrots. (The guests will be having a lobster cream sauce rather than a butternut squash puree, (pictured below) but at least it will look the same, not to mention, it is fitting that butternut squash makes an appearance at my wedding…IYKYK)
So yeah – that is definitely an added stressor!
This week, I am very grateful for the help that Steven, my parents and Steven’s mom have given us. It seems like every single deadline we have: from the cake, to the reception rentals, to the flowers, to the number of centerpieces, to the Day-Of “paper-things” and signs…all those deadlines have come to a head…THIS WEEK! AKA…while I have been on set. So I am just really grateful for all the help that has been graciously shown to us.
We’re 23 days out!
TWENTY THREE DAYS! It hasn’t even hit me yet that I will no longer have my last name after that. I mean — I have loved my last name…and my initials, for that matter: CCC.
It’s always kind of been a trademark of mine.
But I am more that happy to give that up for a lifetime with my love!
We’re so down to the wire! Any advice on these final weeks before the wedding? Any and all tips are WELCOME!!
Here’s a sneak peak at one of my YouTube shorts!
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