Next time a magnanimous impulse impels me to ask – “Can I help in any way?” – I should probably think twice. Here’s the situation: My niece (a personal as well as a world treasure) would be getting married to another (glinting) treasure on June 9th in upstate New York. Of course I wanted to offer my support, assistance, a helping hand, and had already started collecting rose petals in baggies which were (I hoped) maintaining their freshness on a shelf in my refrigerator. These pink and red petals were to be sprinkled in the path of the wedding party by their flower girl. Thus, as our violinist played “Can’t Help Falling in Love with You,” the procession could make their way across the lawn, past us teary unlookers to the peony covered arch or arbor. (Do listen by clicking on the attached link … it’ll put you in the mood.) Underneath these nectar filled, perfumed flowers the official solemnization would transpire. Here’s what I was asked to do ten days before the event, and when, and with whom,and how it registered to my pre-geriatric, addled mind.
Wanted to quickly check in about a wedding weekend task I have assigned to you (with Auntie M.).
As guests arrive we will have a table with a few liquid refreshments for guests to grab as they wait for the ceremony to start. The table will have three big jugs with spigots. Two are 2-gallon jugs and they will be filled with store bought lemonade along with slide citrus and rosemary to make it look pretty. The other is 4.75 gallons and it will have iced water with mint.
Our immediate families are taking pictures from 2:45-3:45 outside the S. House B&B so I’m hoping that you (with Auntie M.) can prepare the jugs for the guests’ arrival at 4:30 on your own.
This will involve the following:
1) slicing the citrus into thin rounds (10 oranges, 10 limes, 15 lemons)
2) rinsing the rosemary
3) rinsing the mint
(Oranges and lemons – the Bells of St. Clement’s.
Lemons and limes – the Chimes of St. Grimes.
Limes and oranges – the Fern of Sporangiums.)
These first three steps can be done anytime on Saturday and we have gallon sized baggies you can put the materials in and chill in the garage fridge. I think you can take care of these first steps on your own as M. will helping with the flowers.
4) placing half the citrus and half the rosemary in each of the 2 2-gallon jugs
5) placing the mint in the 4.75 gallon jug
6) scooping a small amount of ice to each jug to stay cool (located in the freezer in the garage) but not so much that it will water the lemonade down when it melts
7) filling the 2 2-gallon jugs with the store-bought lemonade which will be chilling in 1/2 gallon containers in the refrigerator in the garage
8) filling the 4.75 gallon jug with cold water
9) placing the jugs on the lemonade table (we’ll point this out to you on saturday) – perhaps T. can carry them out to the table for you or, alternatively, you can leave the jugs on the lemonade stand and bring pitchers of water and lemonade in the 1/2 gallon containers out to the stand to fill
10) scooping ice (located in the freezer in the garage) into a small blue cooler which will be placed under the lemonade stand for guests to use
These latter steps need to be done shortly before guests arrive (maybe around 4:00 pm) so that the drinks are cool. I’ll ask M. to help here as this involves a time crunch/hauling shit.
So, does this sound doable to you? I’ll point out all of the supplies sometime Friday or Saturday.
Let me know if you have any questions and thank you in advance for your help!
Should my mental capacity for instruction-following strain under the citrus knife, I knew M. would be there. But – as it turned out – the catering crew decided to sort, slice, assemble rosemary, mint, fruit, coolers, jugs by themselves. Hence: unruffled, I was able sit in the third row next to my (beloved) cousin A. inhaling the aroma of peony while awaiting the flower girl with her basket full of my (also aromatic) collected petals.