| Life With Ferris: Planning Three Rehearsal Dinners
I have been to a great many weddings lately. My friends' children are all at the marrying age, and they all seem to be getting married this year.
Every single wedding I have been to has been absolutely exquisite. There have been vows exchanged at sunset on the river, with flocks of doves skimming the water as if on cue. There have been brides in heirloom wedding dresses, with mothers so lovely they stole the show from their beautiful daughters and sons.
I have eaten shrimp and grits, beef tenderloin, fresh corn pudding, grilled lamb and chilled salmon, stuffed grape leaves, fried green tomatoes and wedding cakes I still think about. I have toasted and roasted and laughed and cried at these weddings. But mostly I have made notes. I have lists of flowers I like and food I adore and places that would be good for rehearsal dinners.
Flowers, colors abound for fall weddings
The choices are endless for fall brides. From flowers and colors to décor, fall brides can create the wedding of their dreams simply by using their imagination.
While they may not have spring's tulips or summer's peonies, many flowers and colors are available for fall brides. .
Horticulture students create six themes for wedding show
The auditorium stage at Magna Vista High School was filled with splendid flowers of various colors, types and textures Friday for the horticulture department's Wedding Show. The event began with more than 40 invited guests — including school system officials, teachers, parents of students and others — eating a lunch at themed tables. Each had elegant floral centerpieces, coordinated table linens and sometimes satin-draped chairbacks, table favors for guests and more. Students conducted the program against a backdrop of Greek Ionic columns. The presentation included narration — with plenty of facts, history and other details — and students showing the audience the various floral decorations they created to carry out the tables' themes. The idea behind the show was to enable students to share their designs and work together as a team.
Pommerenck-Preston wedding
Alina Pommerenck and Randy Preston, both of San Francisco, were married June 2 at Empire Mine State Park in Grass Valley.
The bride is the daughter of Keith and Adele Pommerenck of Penn Valley. She is a 2004 graduate in civil engineering from California Polytechnic State University, San Luis Obispo and is currently an environmental engineer for Illingworth & Rodkin. The groom is the son of Mary Preston of Pleasanton and Dave Preston of Reno, Nev. He is a 2003 graduate in mechanical engineering from California Polytechnic State University, San Luis Obispo. He is currently the director of business development for Machine Solutions.
The maid of honor was the bride's sister, Karen Pommerenck. The bridesmaids were: Ashley Widmar of Los Angeles; Jessie Budzinski of Chicago, Ill.; Alison Plant of Chico; and Christy Churney of Los Angeles.
The NFL and meat; mapping our evolution
John's Butcher Shop is at 102 First Ave. SW in Lutz. (813) 909-9746.---LUTZ - This is the story of America over the last half-century, albeit highly abridged, told through two seemingly unrelated businesses. 1. The National Football League. 2. John's Butcher Shop, just off U.S. 41 in northwest Hillsborough County. The NFL was a whole lot of not much until Dec. 28, 1958, when 45-million Americans tuned in to watch Johnny Unitas and the Baltimore Colts beat Frank Gifford and the New York Giants in what was then called the NFL championship game. The first Super Bowl happened in 1967 in Los Angeles. Six years after that, in west-central Florida, John Smith stopped cutting meat at Winn-Dixie and opened up his own place at the corner of Bearss and Florida avenues.
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