The wedding week is a whirlwind of planning and preparations.
My husband, an avid cook, brought me along as he prepared the wedding meal, and we spent much of our time preparing for it.
At one point, we had a whole menu for a guest to choose from.
As the weeks wore on, we made adjustments to the menu based on the needs of our guests.
We even changed the way we served the dessert.
Each guest came with a list of ingredients, but it was important for the couple to know exactly what they needed so they could cook it.
It’s an important part of the planning process, especially when your husband and I are so far apart.
During the weeks leading up to the wedding, my husband had a list on his phone of things he wanted to cook for me.
The dinner he planned to make was a perfect example of how I was prepared for the week ahead.
I prepared for it the best way I could.
And I had the perfect ingredients.
I could have easily had my husband eat this dish in one sitting, but I wanted him to have the experience of making a dinner he would remember for a long time.
The most important part for me was to make sure the food tasted good and that it was delicious.
In the weeks ahead, I made the same dinner, only with a different ingredient list.
The recipe I chose for the dinner I prepared is one I’ve been experimenting with for the past year or so.
I’m happy to share it with you today.
If you’re a seasoned cook, you know that you can use eggs, but you might want to start with an egg substitute instead.
This recipe is very easy to prepare and it comes together in about 15 minutes.
This is a quick and easy dinner to make for any occasion.
I also like to use fresh and fresh-cut vegetables.
I love to use chopped red onions and garlic because they’re so good in this dish.
As I mentioned earlier, you don’t need a lot of fresh vegetables, but the more fresh the better.
For this recipe, I like to start by chopping up some fresh green onions and fresh garlic.
You’ll want to chop up the onions and the garlic so you can cut them into smaller pieces.
Then, you’ll add them to a bowl of cold water and bring it to a boil.
Once it’s boiling, remove it from the heat and let it sit for about 10 minutes.
Then you can add the onions, garlic, water, and fresh herbs and spices.
When the water has reduced to a simmer, add the potatoes.
When all the ingredients are added, boil the potatoes until the potatoes are cooked through.
The potatoes should be done when they’re very tender.
This step can take anywhere from 30 to 45 minutes depending on the size of the potatoes and how large they are.
Add the rice, stir it around and cook it for a minute or two, then stir in the tomatoes.
This will make the rice more tender.
You want to cook the rice and then add the tomatoes so that they soften and become more of a meaty texture.
The finished rice should be cooked in the pan for about 4 to 5 minutes.
Remove from the pot, and stir it with your hands or a spatula into the egg white.
Add a splash of water if you need it to be a bit runny.
This should make the egg whites easier to stir.
Pour the egg mixture into a large bowl.
Add about 1 teaspoon of flour and about a tablespoon of water to the egg, then whisk until it forms a smooth dough.
If the dough doesn’t rise, it’s ready.
When it’s doubled in size, turn the dough out onto a floured surface and knead it with a rolling pin.
Once the dough is nice and elastic, it should be soft enough to work with.
You can shape the dough into small balls or roll out the dough to a circle.
Place the dough in a large, heavy pot and cook over medium heat for 10 minutes, stirring occasionally.
When done, turn off the heat.
You don’t want the egg to cook too quickly, so you want to let it cook for about 5 minutes to let the egg be completely cooked.
The cooked egg will be sticky, but that’s ok.
After the egg is cooked, you can remove it and serve it with the rice or with the vegetables.
If I had a little bit left over for a salad, I added some chopped basil and some roasted garlic, chopped red onion, and chopped fresh parsley to the bowl.
The final step was to roll the rice into a ball.
When you’re done, remove the ball from the pan and sprinkle with salt and pepper.
Serve the rice topped with fresh tomatoes and some shredded lettuce.
I’ve made this dish with some fresh and green onions, but if you want more of an Italian flavor, you could also use diced tomatoes, chopped carrots, and red