Barefoot and Pregnant – Our Wedding in Pictures

Travis and I got married on Saturday, May 30th. We threw a party in our backyard, made some food and ordered some food, stocked our bar, had a small local band play and invited 40 of our closest friends and family to help us celebrate. I was 32 weeks pregnant and he was barefoot when we walked down “the aisle” (which was a sidewalk leading to our backyard) and shared our vows. The day couldn’t have been more perfect!!

walking down the aisle

Travis, Elissa and Kuzma

cut the music2

ceremony Elissa and Travis

holding hands

ring exchange

Travis Elissa wedding2

Dance kiss

Coastal living scene

dont get bbq on the white dress

Elissa, Marna, Scott and Emily

Laura, Elissa, Marna and Emily

Teresa, Dana, Chris, Elissa and Zandria

cutting the cake2

feeding cake to Travis

sharing the cake

wedding kisses

Travis jammin

Dill Potato Salad

My sister Angela told me I should try this recipe. She made it for her family and she said that her husband, Troy, went on and on about how good it was. Since Travis loves potato salad in general AND because I have 4 pots of dill growing on my back patio, I knew I had to make it.

dill potato salad

We served it up with corn on the cob and seared Atlantic salmon.

dill potato salad and crabs

Travis also had a few steamed blue crabs with his dinner. He caught them with our crab pots right in the backyard. I was having a “pregnancy moment” and didn’t feel like getting my hands dirty and stinky with crab. I normally love them!

blue crabs caught in Lynnhaven Inlet

At first I was only going to link to the recipe for the potato salad but then I remembered that I not only cut the recipe in half but I also added eggs. Here’s what I put in mine:

Dill Potato Salad

  • 1 1/2 pounds small white/red/purple potatoes, cut in half or quarters depending on size
  • 2 large eggs
  • 1/2 cup Vegenaise (or mayonnaise)
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh dill
  • Kosher salt
  • Freshly ground black pepper
  • 2 stalks chopped celery
  • 1/4 cup chopped red onion

Method

Place the potatoes, eggs and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for about 10 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander, then place the potatoes back in the pot leaving the eggs in the colander. Rinse the eggs with cold water and allow to cool while you prep the rest of the salad.

In a medium bowl, whisk together the Vegenaise, Dijon mustard, dill, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Add the potatoes and diced, hard boiled eggs. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Recipe adapted from Ina Garten

Pictures of my Wednesday

I went shopping for fabrics to recover some chairs we bought at an estate sale. Still haven’t decided…

fabrics

We played at the Bay near the Lynnhaven Fishing Pier…

Travis at the Bay

Elissa, bay, 27 weeks

Elissa, 27 weeks and Walter

Elissa 27 weeks

I cleaned the pool house while Travis cleaned the pool. It was recently painted like the rest of our house (pics on that to come soon). That back wall where the bar counter is used to have navy blue and bright yellow stripes! That’s my yummy cherry root flavored kombucha on the counter.

walter in the pool house

pool house

Kane chilling by the canal. You can see the sunset reflected on the water.

Kane by the floating dock

The sunset…

sunset 4/29/15