For my 12th wedding anniversary, which will be next Monday, October 12th, Ive been looking back at the big occasion this past week. I’ve been hooked on my own wedding!
Jay was a wonderful brother. My daddy died of cancer in 1992 (he was 54). My brother Jay (pictured above) died in 2001. So happy to have shared this wonderful time together.
Starting from the left is my sister Linda, then my best friend since 7th grade Jay (who died of breast cancer in 2005), me, my wonderful and dear friend Julie and my other sister Tammy. Aren’t they all beautiful? My little niece Taylor was my sweet little flower girl. My bouquet is gardenias, white roses and stephanotis.
The music was provided by the Jack Mitchell Big Band. They were fabulous. My sweet and talented friend Denise, who sang at the wedding, and I joined them for our version of Boogie Woogie Bugle Boy. We met when we were both in a singing group in college and have been friends ever since.
I’ve said it before, and still say that my wedding was the most fun wedding I have ever been to! We had such a wonderful time celebrating with our friends and family. Such a blessing to have all of them with us, we were truly blessed, and we knew it. We are still very happily married and are still very blessed.
Love is patient, love is kind.
It does not envy, it does not boast,
it is not proud. It is not rude,
it is not self-seeking, it is not easily angered,
it keeps no record of wrongs.
Love does not delight in evil
but rejoices with the truth.
It always protects, always trusts,
always hopes, always perseveres.
Love never fails.
1 Corintians 13: 4-8
Today’s Lagniappe: Catfish Pecan Meuniere
Along with the beef tenderloin (see yesterday’s post), this fish was served at the rehearsal dinner.
1 cup flour
4 teaspoons creole seasoning
2 eggs, beaten
1/2 cup milk
4 catfish filets
1/2 cup vegetable oil
1 stick butter
1 cup pecan pieces
4 tablespoons chopped parsley
2 tablespoons minced garlic
2 tablespoons fresh lemon juice
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon cayenne
1. Combine the flour with 2 teaspoons of the creole seasoning in a shallow bowl. In another shollow bowl, blend the eggs and milk together. Season the fish with the remaining 2 teaspoons of creole seasoning.
2. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the fillets in the egg mixture. Dredge again in the flour. When the oil is hot, but not smoking, lay the fillets in the skillet. Panfry for 3 to 4 minutes on each side, or until golden. Transfer to a warm platter.
3. Discard any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove. Over medium-high heat, melt 2 tablespoons of the butter. When the butter foams, add the pecans and stir constantly for about 1- 1/2 minutes, or until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds and remove from heat. Add the salt, cayenne, and remaining 6 tablespoons butter, broken into small chips, and stir until the butter melts completely.
4. Spoon the sauce over the fillets to serve.
Christi’s note: I usually cook the fish in one pan while I am making the sauce in another pan. This does mess up two pans and takes a little bit more effort with the timing but it cuts the preparation time down.