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This was really my third destination wedding where I went with the couple from Knoxville to the destination (I shoot lots and lots of destination weddings in the Smokies where couples come from their home states to TN) and it was my first wedding getting to shoot at the beach
Blue Mable
Finish:Deadwood
What you’ll need Ingredients 1 whole egg 7 cloves garlic, peeled ¾ cup neutral oil (like avocado, grapeseed, or sunflower) ¼ cup extra virgin olive oil 1 lemon, zested and juiced 2 teaspoons pickled capers, drained 1 tablespoon mustard (whole grain or Dijon) 1 ounce (30 g) aged hard cheese (such as Parmesan, Grana Padano, or Pecorino), grated salt & pepper, to taste Equipment Immersion blender and blending pitcher (or a tall container that fits the blender snugly) Grater Small saucepan Small spatula and storage container Makes: 1.5 cups (about 12 portions) Prep: 5 min Cook: 10 min How to make it Step 1 Confit the garlic
high heels and necklaces
