Parking

We had originally planned for everyone to park in the empty city-owned lots next door. However, due to the heavy rains and the “Dublin Days” festivities, it’s only suitable for some good ol’-fashioned mud-boggin’. We are clearing it with the police department, but you should be able to park on one side of the street that runs in front of the house. Keep your eye out for signage or a tell-tale line of cars.

Dublin Police

The Dublin police are very serious about speed limits through town, and it is almost consistently monitored. In most places, this is 30-35 mph. Exactly. Please keep this in mind as you make your way to the house.

Fire Place Zone Area

As the reception winds down, any folks who are interested are welcome to join us at the outdoor fireplace for relaxation, chit-chat, libation, and possibly Smores. We’ll hang out there as late as you like.

Weather and Clothing

The weather prediction for Saturday is now sunny. It is supposed to rain between now and then, however, so please be prepared for slightly soggy ground and dress accordingly. Keeping that in mind, feel free to be comfortable in your clothing choices. Something in the semi-casual range is fine with us. Khakis for men, pretty sun dresses for the ladies. Flat shoes. Flat shoes. Flat shoes. As we mentioned previously, some parts of the yard are uneven, and high heels will only be a hindrance to your enjoyment of the event.

We can’t believe that it’s finally here and we’re really looking forward to seeing everybody. If you have any other questions, please feel free to contact us.

Do you guys have a wedding registry?

We are very happy just to have all of our friends and loved ones celebrate our wedding, but since you asked, we have provided a registry page. Please know that wedding gifts are appreciated, but not expected.

Can we suggest music for the reception?

Absolutely! Give us your greatest wedding hits, and we’ll add as many as we can to the playlist. The Chicken Dance and the Electric Slide are unwelcome suggestions.

What do you suggest we wear?

Wear something that you’re comfortable in and makes you look good! Flat shoes are recommended, and it’ll likely be pretty warm.

Where are you going on your honeymoon?

Rockport, MA. It’s beautiful there.

Can we bring our children?

We have chosen to have an adult only ceremony and reception. We sympathize that this may cause logistical problems for many of you, but hope you will understand and that this will not affect your decision to attend…the GREATEST WEDDING OF THE DECADE!

For those dear friends who will be able to join us for our special day, we’ve come up with a few things to keep in mind when preparing for the big event:

• This will be an outdoor wedding in August and it may be quite warm so dress accordingly.
• Because the lawn is somewhat uneven (”The moles!” bemoans my mother), we highly recommend ladies wear flat shoes.
• Book your lodging now before inns and hotels fill up for the summer. You will find ideas for lodging on our wedding lodging page.
• And please let us know if you have any life-threatening allergies or conditions that we should plan around.

Please feel free to contact us with questions. We’ll see you in August!

Welcome, and we hope to see you in August!

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This is the reason we bought a Dutch oven. These beans are sweet and spicy, and oh-so-good. We’ll be hard-pressed to find baked beans better than these.

ORIGINAL RECIPE BY: Alton Brown

INGREDIENTS 
• 1 pound dried Great Northern beans
• 3/4 pound bacon, chopped
• 1 onion, chopped
• 2 jalapenos, chopped
• 1/4 cup tomato paste
• 1/4 cup dark brown sugar
• 1/4 cup molasses
• Vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 2 teaspoons kosher salt

PROCEDURE 
1. Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
2. Heat oven to 250 degrees F.
3. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
4. Stir in the tomato paste, dark brown sugar, and molasses.
5. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven.
6. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat.
7. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid.
8. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

NOTES:
* We changed up our latest batch and used 25% less bacon. Still good, and just a little healthier! The quantities are updated above.

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Mia and I had been making weekly stops at Guru The Caterer for his delicious home-style Indian food. In the spirit of DIY and economic common sense, we were interested in trying a little something at home. We found this recipe on Allrecipes.com. It is highly recommended.

ORIGINAL RECIPE BY: Emma Maher

INGREDIENTS 
• 2 cups red lentils
• 2 medium onions, diced
• vegetable oil
• 4 tablespoons curry paste
• 2 tablespoons curry powder
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons white sugar
• 3 cloves minced garlic
• 2 teaspoons ginger root, minced
• 1 large (29 ounce) can tomato puree
• 8 ounces frozen paneer

PROCEDURE 
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, saute the onions and half the garlic in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, rest of the garlic, ginger, and tomato puree in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Reduce heat. Add the paneer. Allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

NOTES:
* We added 8 oz. of paneer (Indian cheese) to the curry mixture before we added it to the lentils. We served it with basmati rice and some Indian bread that was very much like a whole wheat tortilla.
* The first time around, the lentils were a little dry. The second time around, we doubled the amount of curry sauce. It was a thousand times better. Those new quantities are reflected here.

That was the easy part, now we’re planning our wedding. Eeek!