The weather this past weekend was too bizarre for words. Sunday morning we were jolted awake by thunder and a terrific downpour.
All of it would not have been so bad except for the fact that Devon Starry and Jon Rinaldi were to married Sunday afternoon at an outdoor ceremony. It looked as though we would all be dolled up in raincoats and rubber boots.
Mother Nature decided to be kind to the couple. At about 1 the sun started peeking through the clouds. And then a real miracle happened. The sun came out and stayed out. The birds began singing, and lo and behold we had a gorgeous Sunday at hand.
Devon and her entourage gathered at Jane and Jimbo Schmitt's house for champagne and to dress for the ceremony. Heather, from the Village Spa, did everyone's hair and made sure the girls were properly fluffed up. Then they all hopped into golf carts for the short trip to Pritchard Street Park, where Josh Cook was to perform the ceremony. Devon's son, Aiden, and Jon's daughter, Tayden, were also in tow in their Sunday best.
After the short ceremony, the beautiful bride, in a lovely ankle length lace confection, and her new husband walked over to Vineyard 55 for a reception. Music filled the air, and toasts to the couple were shared. Guests mingled and munched on crabcakes and other delicious fare as children ran around teasing and playing with each other. It is funny how such a gloomy beginning to a day can turn quickly into a divine spring afternoon.
It was a beautiful start to Devon and Jon's new life together.
* If you love to bike around and meet people, the advisory committee of the Town of Hilton Head Island is forming a Bicycle Ambassadors group to promote biking and enhance safety on Hilton Head's bike paths. The group needs bicyclists to serve as volunteers to assist visitors and hand out maps, carry first aid kits and limited tools. The group will begin their work Heritage Week, April 15-21 and from June 1 through Aug. 15. They will work mostly on Sundays. You can get more information from Steve Alfred at SJAlfred@aol.com.
1 bag of shredded kale
2 tablespoons Wesson oil
1 large Vidalia onion chop up
1 tablespoon fresh lemon juice
1/4 cup apple juice
1/2 teaspoon crushed red pepper
1/2 cup dry roasted sunflower seeds
Salt to taste
In a large, deep skillet cook onion in oil until soft. Add kale, lemon juice, apple juice. Toss well. Cover and let steam about 5 minutes tossing several times. Take off heat add red pepper and salt to taste. Toss. Add sunflower seeds. Makes: 4-6 servings. You can cool this and add to omelets.
Babbie Guscio is the social columnist for The Bluffton Packet. She can be reached at The Store on Calhoun Street.