So busy all the time now. It’s crazy how complicated planning even a tiny wedding is. I don’t even want to think about what it would be like for a big one.
Most things are under control now though. We’ve got rings (although mine is still off being re-sized), I’ve got dresses, we booked a place for the party on Saturday, our friend agreed to photograph, and the invitations are being finished up tomorrow. I guess still we have to figure out cakes (yum!) and a flower for me and a few other small things but those should be fairly easy.
I’ve heard suggestions of web broadcasting the wedding. Would anyone watch it even if it was at 1:00 AM EST? I’ll look into it, but I’m not sure how easy this would be to do. First thing I guess is to check whether they even have internet in the building. If we can’t do this, we’ll make sure to video it I guess.
This weekend coming up is a full one. I work Saturday morning and Scott is going golfing with his mates for him and Jarrod’s upcoming departures, then we have been invited to a formal dinner at the yacht club by John and Muriel. I am really looking forward to it, it’s been a while since I’ve been to anything kind of fancy. Scott has to wear a jacket and tie! Sunday is my bosses birthday party at their new house too which should be good fun. Lots of food and drinks I expect.
The other night we had to throw out a whole dinner. We made Kylie Kwong’s eggplant thing and it turned out GRITTY. It must have been the packet of Szechuan pepper I bought from the Chinese grocery. Maybe we had to do something to it before we used it, but how am I supposed to know… the package was totally in Chinese. I think it also had a heap of MSG because my tongue went numb like it used to in China. Nasty stuff. It was such a shame to throw out so much nicely cooked eggplant, coriander, spring onion and chilli. :( After that disaster I cooked up a stir fry in three minutes with all the bits of stuff we have in the fridge with a bit of hoisin sauce and that was much better.
It has been so so nice having free fruit and vegetables all the time. Isn’t it the perfect relationship, the vegetarian with the fruit vendor? Most days at work I go through the ‘rehab’ box, which is where we put anything that has a crack or sunburn (the best kind of damage, it just means a small brown spot on the surface of the vegetables, only affects appearance), and then pick a few other things we might need for a recipe and my boss lets me take it all home for free. This means we have an endless supply of capsicum, mushrooms and eggplant and other things. Amazing. I am REALLY going to miss this in Canada.
I guess after the wedding the next step is to get everything ready for Canada. I’ve almost finished the visa paperwork, but we haven’t even started figuring out where we’re going to live or what work I can get. It will be extra hard getting started in a new city with way less connections.
All for now.