About Recipe

This year, 2016, my oldest son is getting married. He's finally found, at almost the age of 40, the perfect soulmate for him as he ventures into his first ever marriage. For so long, I called him my 'George Clooney'. Strikingly handsome. Successful in life. And, a man with a kind, generous, tender soul and spirit. And, always carefree and single. No more. Like some of his cousins, uncles and great uncles, he joins their ranks as the last bachelor standing. For Matthew and Kristin's wedding rehearsal party, I'm going to create, design, and prepare all the food myself. I mean, really there's no one better to do it. I don't want to leave anything to chance. And, with a few extra hands, feeding 60 to 75 people is no 'hill for this climber'! There have been many a Thanksgiving and other holidays in my past where we've had 40+ chowing down. One special thing I'm doing for this party is creating new recipes that will be served. Right now there's 'the bridesmaids peach cake' and in the works is 'the wedding party's lemon cookies'. So, this 'harvest table peachy salad' is the third in the series. Since it's going to be a buffet outdoors in our side yard, I designed and had a 12 food 'harvest' table built out of vintage reclaimed Carolina barnwood. I've always wanted one of those long narrow 'al fresco' dining 'harvest' tables in my yard, and this was the perfect excuse to have it done. Luckily for me I found the right people. A young couple from North Carolina, originally from California, who relocated just to reclaim the gorgeous historic barnwood on farms of the past. If you're ever in the Jacksonville, NC area, you have to look up Hillbilly Majik. Billie Jean and Steve have been amazing to work with on this venture! I can just picture this recipe, the harvest table peachy salad, on the table alongside so many other bowls, plates and platters of goodliness. It wi

Cooking Procedure