The flooded creek and submerged pier outside the Inn where we stayed. (The chairs are bolted down). 
The wedding party standing on the dock, trying not to get blown away.
Groomsmen standing on the aforementioned flooded pier, pretending to walk on water. I got lucky with the weather for my own wedding. I'm thankful for that. But early on, I made up my mind that if the weather was going to be bad, I wanted it to be biblically bad. I wanted a plague of locusts, or a dust storm, or maybe a monsoon on the order of Noah's flood. Given that the fates delivered a hurricane on Robyn's wedding day, I can only hope she shared the same mindset: if the weather isn't good, at least it should be memorable.
What I liked most (aside from the wine) was how much local Maryland flavor was incorporated into the wedding. Crab cakes were on the menu. And this was the cake:
Fabulous, right? That's a bucket of crabs, mallet, corn on the cob (with butter) and can of Old Bay seasoning. And all the cupcakes have little marzipan crabs on top.
The food was great, the wine was plentiful, the bride was beaming and beautiful. I was able to coerce Patrick into dancing with me. That, to me, is a good wedding.
Sunday morning was mercifully sunny. Once I'd steadied myself with a hearty breakfast, we were able to take some time and explore the island.
Swan in a saltwater marsh pond.
Beach. I wonder where the waterline is when it isn't the day after a hurricane.
Wildflowers.
It took me awhile, but eventually I figured out that this is a persimmon tree. Something I'd never seen before, neat.
Pretty leaves. Are there any fabric designers out there who could turn this into a print?
A Patrick shadow and a Kristina shadow.
Share with a friend
2 comments:
Ahh persimmons! I never ate them till I moved to Japan. In Japanese they're called "kaki" which is also the same word for oyster (although spelled with different kanji). 90% of the people here with a little yard space have a persimmon tree growing. In the fall you see the glowing dusty-gold globes hanging off the barren branches. It's one of my favorite sights since moving here.. and they taste great too!
The same word for oyster, eh? Well, I guess they're both a little slimy (not necessarily in a bad way). The persimmon I sampled (there was one ripe one) was mucilaginous, a little like okra, and very sweet. It's really neat to think of persimmon trees all over Japan, I bet they are pretty.
Post a Comment
Thank you, so much, for taking the time to chime in here. Your comments make my day. Let's do our best to keep the snarkiness at bay and be a happy, friendly place in the interwebs.