Let the Summer of Weddings Begin: Jess & Beopjin

Joe and I have 8 weddings this year. We just had 2 in one week (a Sunday wedding followed by a Saturday wedding) and have a stretch in August through September where we have a wedding every weekend for 4 weekends in a row. So begins: The Summer of Weddings.

Wedding 1 of 8: Jess & Beopjin

Bridgeview Yacht Club
June 22, 2014

Both Joe and I have roomed with Jess at some point. I lived with Jess my junior year at BC and Joe lived with her their first year out of college (obviously in a house with 3 other people). Jess is one of the sweetest people I have met in my life - always the first to help someone. Jess looked beautiful and the ceremony was funny yet touching. 

Ready for the Summer of Weddings.

The groom strutting with a smile on his face.

Jess looking beautiful as always.

A heartfelt ceremony.

Welcome to the married club!

My favorite shot of the night - both looking so happy.

I obviously missed the memo, but apparently (since everyone else knew) the new trend is to have really awesome cocktail hours (so much so, I thought it was dinner). There were ribs, brisket, mac and cheese and the most amazing cornbread I ever had (not pictured were the pasta station, seafood station, and cheese tower). Can all weddings be like this? Because I would be the happiest fat kid ever.

Happy fat kid. I totally got the recipe for the corn bread.

Apparently, the favors were from a bee keeper that Beopjin knows. I love corniness, so this was awesome.

Here's the buzz! My honey and I had a sweet time!

Jess and Beopjin - I hope you have the most wonderful life together. 

CORN BREAD RECIPE

This is the recipe I got from yacht club scaled down to a third. They gave me a recipe for 3 hotel sheet pans, but I don't think anyone is making that much cornbread (but I could be wrong).

Ingredients

• 2/3 LBS. butter
• 1 1/2 C. white sugar
• 1/3 C. brown sugar
• 8 eggs
• 3 1/3 LBS. creamed corn
• 1 1/3 C. cheddar cheese
• 1 1/3 C. monterey jack cheese
• 2 2/3 C. all purpose flour
• 2 2/3 C. cornmeal
• 3 1/3 T. baking powder
• 1 T salt

Preheat oven to 325°F. Melt the butter. Smooth the cream corn in a food processor. Mix all ingredients together except for the eggs. When mixed thoroughly, whip in the eggs. Pour into the greased pan and bake at 325°F for about an hour.