A New Sister

Last month was a whirlwind of non-stop events! We had wedding showers, Easter, my husbands 10 year reunion [eek], and then the wedding!  This past weekend we drove up to L.A. to celebrate with my brother Matthew, as he married his dream girl! It marked the last of a string of busy weekends for the Bradford family!  I feel like I can finally relax again {as much as a person caring for a toddler and an infant can that is}.  

Such a handsome Groom :-)

The celebration began with a beautiful Catholic ceremony in the church.  I really loved the seriousness and reverence with which they approached the holy covenant of marriage.  Our society has totally forgotten how sacred and holy marriage is supposed to be. It is just that; a holy pledge, or covenant between a man and a woman, in the presence of Almighty God. 

After the Mass, we drove to Camarillo to the beautiful Maravilla Gardens, where they renewed their vows in front of their friends and family. Jack and his cousin Jonathan were the ring bearers and Olivia and Bella were flower girls! They were so adorable and they did a great job walking down the "island" 

[as Jack called it.] 

Walking down the "Island"

the wedding party

Jack wore a truly vintage jonjon that my brother [the groom] wore for a portrait when he was Jack's age. So precious and sentimental!

One of my favorite parts of the night was the speech Mara's father gave about giving away his baby girl. Sean and I are only beginning to understand what being the parents of a girl means. Sean was especially moved, imagining the day {a long, long time from now} when he would give his baby girl away.  Looking at this tiny, beautiful little baby, it is hard to imagine that day. 

 I did snap a few shots of his first dance with his baby girl. She already has him wrapped around her little finger.  He adores her.

It was a beautiful wedding and we are so excited and blessed to welcome Mara into our family!  She's so sweet and will make perfect wife for my big brother! It was so much fun, and so special to celebrate such an amazing, beautiful couple! 

Congratulations Matty & Mara!

Mmm D' Licious: Meyer Lemon Semifreddo with Berries

Sunday was my Mother-in-law's birthday and I was in charge of bringing the dessert.  Knowing that she loves lemon, I went on little search for a lemon dessert recipe.  I found this one via my *adorable* (soon to be) sister-in-law's blog M loves M! It sounded perfect because it also has toasted almonds (another favorite of my MIL).  I didn't realize the recipe was for a small pan, but it was more than enough for us {6 adults and 1 two year old with a sweet tooth}...actually would serve 8-10 easily! Semifreddo means "half-frozen" and this refreshing dessert would be perfect for a warm summer night {too bad it was freezing cold on Sunday when we had it! oh well...it was still tasty!}


Ingredients:

1/2 cup sliced almonds, toasted 1 3/4 cups chilled heavy whipping cream 1 1/4 cups plus 2 tablespoons sugar 7 large egg yolks 1/2 cup fresh Meyer lemon juice or regular lemon juice 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel 1/4 teaspoon salt 4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries) Preparation:  Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. Can be made 3 hours ahead. Cover and refrigerate. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.  Mmm D'licious!