And now, back to our regularly scheduled programming

The business of being a bridesmaid is an odd one. I've had two weddings in relatively short succession and been in both of them and they've been distinctly different experiences. There is something to be said for seeing your close friends go through that "wedding day transformation." It's interesting to see how someone you're used to seeing on a daily basis in relatively low key gear get whipped into princessness, much less undergo a similar transformation (though to a much lesser degree, and possibly under a certain degree of duress depending on your tolerance for being beautified). And though it's been fun, I'm happy to declare an ending to my wedding season.

This particular wedding was in Healdsburg, which is an area I've not been to before - and I would genuinely like to go back again. It is really gorgeous, and it seems like there are many adorable boutiques in the main square, including what appeared to be a quilting store. Intriguing!

In other news, I have rounded up a new series of recipes to handle. I am a big fan of the savory egg dish for dinner, and any opportunity to do so should be thoroughly encouraged. So when I found smittenkitchen's recipe for Spring Asparagus Pancetta Hash, I was immediately intrigued. This has led me to realize that I seriously need to master a faster method of dicing vegetables.

prepped - finally.

An hour or so later (okay, I exaggerate, but seriously, stupid potatoes took forever), I was finally ready to cook. Time for walkies for the pups!

mmmm....pork product.

After a pause to feed the puppers, phase II commences - I start the cooking. Note to self: need larger pan, as it took so long to brown the potatoes that we were approaching more of a "giant potato pancake" rather than all the diced potatoes I spend an hour on. See supra. Undaunted, I struggle valiantly on. Despite my best efforts, I proceed to both cook my yolks (grrr, I like them runny) and drop the remaining 6 eggs on the kitchen floor.

The product of my labors - at 10:00 pm.

Was it worth it?

Every bite.