Preparing for niece’s wedding
Editor’s note: This is a guest post written by Lovina’s non-Amish friend Ruth Boss.
This week Lovina is busy with preparations for niece Elizabeth and Manuel’s Friday wedding, so she has asked me to share about the work being done in the days before the wedding.
The wedding wagons arrived last week, so Saturday the tables were all set up in the barn and the china, silverware and glasses were all set.
The wedding wagons include a cook wagon that has two sinks, five stoves and all the cookware needed to prepare for a large gathering. There is a refrigerated wagon and a wagon that has two self-contained washrooms.
The church bench wagon supplied the benches for the dinner tables, and another church’s bench wagon was borrowed for the barn of neighbors Andrew and Laura, where the actual ceremony will be held.
Wednesday morning, the women arrived to start the cooking. The women enjoy conversation while they work, catching up on things like family activities, gardening and church events.
There is a good amount of laughter and teasing, especially with Lovina’s sisters. There was even a little Amish “dancing” when a little mouse decided to make an appearance in the middle of the food prep.
Lovina, sister Liz and neighbor Laura are the head cooks for the wedding. After the menu is decided, the head cooks determine how much food is needed and make a grocery list.
The quantity of food that needs to be prepared to make 1,000 meals seems overwhelming to an outsider, but they make it seem easy and the work goes along quite seamlessly. If one person steps away from washing dishes to get finished pies from the oven, another quickly steps in and takes over the dishes.
Next week, Lovina will share more about the special wedding day.
I’ll share the recipe for the rhubarb pie that was served at the wedding.
3 cups rhubarb, finely chopped
3 eggs, well beaten
1 1/2 cups sugar mixed with 2 tablespoons of flour
1/2 cup half and half
1 teaspoon vanilla
1 (9- or 10-inch) deep dish unbaked pie shell
In a medium bowl, stir all ingredients. Pour mixture into pie shell. Bake at 400 degrees for 15 minutes, then reduce oven temperature to 350 degrees and bake for another 45 minutes or until middle of pie is set. Cool before serving.