corn muffins

Yesterday, my lovely friend Laura and her lovely sisters hosted not one, but two bridal showers. Yes, on the same day! The first was a brunch for their youngest sister Julie, and the second was a Mexican-themed cocktail party for their future sister-in-law Rachel. I offered to do the food for both… needless to say, I’ve been a busy girl these past few days!

Everything went fine until my water softener started causing problems on Friday, right in the middle of all my food preparation. Fortunately, Laura allowed me to invade her kitchen in the middle of all of her own preparations to get some things done. My dad arrived that night to babysit, and it was smooth sailing from that point on.

The food turned out great, I couldn’t have been more pleased! The brunch menu consisted of four different kinds of quiche – broccoli cheese, spinach feta, sausage with red pepper and onion, and ham and cheese – bacon, vanilla bean syruped fruit skewers and mini cupcakes decorated with raspberries and kiwi to coordinate with the bride’s chosen colors of hot pink and pale green.

I went home in between showers to recuperate a little and spend a few minutes with the baby before packing up and heading back for the second shift. The Mexican menu was beef and cheese empanadas (thanks for the recipe, Jen!), gazpacho in chilled espresso cups, cheese jalapeno corn muffins, crudite with dip, nacho chips with cheese, salsa, fresh guacamole and frozen key lime tarts for dessert.

Everyone seemed happy with the food at both parties, and I was happy Laura and her sisters were on hand to pitch in when I needed assistance! All in all, a good time was had by all.