Alabama Luncheon At Mistletoe Bough B&B
Finishing off the month of May included a luncheon for the bridesmaids of our sweet friend Amber. Caroline, Lainey and I took off for Alexander City, Alabama on Thursday afternoon. I was looking forward to some time with two of my girls alone in the car. It started off poorly with Steve noticing a nail in one of my tires. The tire wasn’t leaking (yet) so I made a stop to at Discount Tire in Loganville before getting on the road. They repaired -patched or plugged- the tire and we were on our way.
We arrived at Mistletoe Bough B&B ready for some relaxing and catching up with the Robson clan. JoAnn- the owner of the B&B met us and showed us our rooms. JoAnn is a very gracious hostess who told us some of the history of this grand old home. She also showed us the dining room where the luncheon was held on Friday.
Friday morning after Nancy arrived we put the finishing touches on the table and were ready to have some fun.
The Luncheon menu included chicken salad on a croissant, a green salad, grape salad, cheese biscuits and a dessert of rocky road brownie sundae!!! We especially enjoyed the grape salad.
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| Amber and her Bridesmaids |
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| Charlene, Robin, Amber, Joy, Nancy |
We had a great time while in Alabama. The luncheon was great. Helping set up for the wedding receptions in the Russel Crossroads Stables was fun. The wedding ceremony on Heaven Hill was beautiful (and hot) and the receptions was fantastic. The decorations were spectacular–the mother of the bride, the bride, and the sister in law of the bride did a fantastic job–the are a group of very talented artistic women.
Stay tuned…. by the time I post again we should be back on board in St. Simons Island!!!
Joy
I found this recipe by All Recipes for Grape Salad. I am not sure if it is exactly like JoAnn’s at Mistletoe Bough but it might be very close.
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· 1 pound seedless green grapes
· 1 pound seedless red grapes
· 1 (8 ounce) package cream cheese, softened
· 1 (7 ounce) jar marshmallow creme
· 1 (6 ounce) package slivered almonds
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1.
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Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
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2.
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In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
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3.
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This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
Click here for printable version.
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