Yesterday, my mother and sister threw me a bridal shower! Now, I truly feel like a bride.
There’s something about wearing white when you’re engaged that really screams, “I’m going to get married!”
It was the perfect, special brunch celebration and I feel so blessed, love and cared for. Next stop: the bachelorette!
Here’s a shot of my two best friends from Wake Forest (on my right) and my 3 best girl friends from since we were in the 2nd grade (on my left):
Yes, I’m wearing a “bride to be” sash and blinky light pin.
I can’t believe I’m getting married in less than 70 days, it’s amazing how quickly time flies. With so many exciting things happening in my life, I really need to take more time to sit down and take it all in.
The bridal shower was at a restaurant in a hotel here in Jersey City. It was intimate and adorable. Not only was the decor Pinterest-worthy, my sister planned a questions came, sort of like The Newlywed Game.
Here’s a shot of my Italian grandmother and I (how cute is she?!)
Most of the questions were easy, like, “What’s Lu’s favorite meal?” or “Where was Lu born?” Each question she asked, I’d answer and then she played a VIDEO of Lu answering those questions, which was so cute and thoughtful!
It was fun to see Lu’s answers, because, well, he’s a funny guy – and it’s interesting to see how much you really know about someone’s quirks! There was also a round of questions about sexual positions, which was very awkward in front of his mother-in-law. I got those questions right, which made it even more awkward, haha!
And here’s a photo of the Maffucci girls (my mother, sister and me):
Celebrating my wedding has been great because it brings all of my family and friends together throughout the year.
But alas, this isn’t my diary, it’s a food blog and I have a recipe for you!
Honestly, no words can describe how delicious this dish is. It’s one of those shockingly tasty meals – the citrus vinaigrette brings out the freshness in the crab and the fragrant toasted almonds gives each bite a healthy crunch.
I love crab and avocado, I think it’s one of those symbiotic “peanut butter and jelly” combinations. Crab’s such a lean and light protein, while avocado offers a soft, plush healthy fat.
This recipe uses golden beets, which add such a beautiful color to the dish but also – they aren’t messy, like red beets! They’re my favorite beet pretty much because of that reason, but they can be difficult to find. So, if you find them, grab a bunch and make this recipe!
Nutritional Information & Recipe
- For the salad:
- ¼ cup slivered almonds
- 4 large golden beets, peeled, Blade C
- 2-3 cups watercress greens
- 1 cup lump crab meat
- 1 avocado, peeled, pitted and insides sliced thinly
- For the dressing:
- ¾ tablespoon finely chopped shallot
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons apple cider vinegar
- ½ tablespoon fresh lemon juice
- ½ tablespoon fresh orange juice
- ⅛ teaspoon lemon zest
- ¾ teaspoon seeded and finely diced jalapeno
- 1 teaspoon honey
- salt and pepper, to taste
- Place a medium skillet over medium-high heat. Once heated, add in the almonds. Toast, stirring occasionally, until golden brown and fragrant, about 2 minutes.
- Meanwhile, whisk together all of the ingredients for the dressing. Taste and adjust to your preferences. Then, in a large bowl, toss together the beets, watercress, crab and dressing. Divide into plates.
- Garnish with avocado and toasted almonds.