Meat-On-A-Stick

For those of you that have been raving about the Meat-On-A-Stick served at our reception, here is the recipe, courtesy of the wonderful chef at Catering Saint Louis:

40 % brown sugar
20% granulated garlic
20% black Pepper
20% McCormick's Mesquite Grill Mix

Mix ingredients, rub on cubed beef tenderloin, and let sit for 2 hours. Place on wet skewers and bake at 350 degrees for 7-8 minutes.

I picked up the ingredients this afternoon and will let you know how the home version works out!

There went the bride

I have received just a few snapshots from my hubby's family. Still getting used to calling him "my husband" or being called "Mrs. Sweetie" (Not that our last name is sweetie, but I need to call us something, right?) So here is the two of us, and one of my "new" family in a candid moment.