Daytime weddings are the best.
There are no crowded rush-hour trains. At worst you share the train-car with some weekend warriors, a smattering of tourists, and a lot of empty seats. At best, everyone decides to go because it’s so utterly convenient, and you get a ride there and back. You could even spend the trip cavorting, since you won’t be bone-tired from a busy day of work or play.
Since the wedding overlaps with lunchtime, it’s easy to have a nice brunch or late-morning snack. Much easier, in fact, than slotting an extra meal in before that 6pm wedding. At a daytime wedding, thankfully, there’s no need to double-dinner.
Best of all, there is never a late-night requirement. 6pm, and you’re home – shoes off, feet up. Or attempting to put a child to bed. Either way you’re much closer to your bed than you’d be otherwise. If there is a down-side, I have yet to hear of it.
However, as the day wears on, and the hours lengthen, it becomes apparent that there is still something to do done. Dinner. Sure, the tables were groaning with food a mere few hours ago. But that time has passed. And here we are – hungry, but not ready to justify a full-course meal. The solution is light, easy, and delicious. Plus, it’s courtesy of today’s bride.
1 can chick peas [15 oz]
½ red pepper, chopped
½ onion, chopped
1 cucumber or green pepper, chopped
1 tblsp balsamic vinegar
2 tblsp olive oil
¼ tsp each garlic powder and oregano
salt & pepper, to taste
Toss all ingredients together. Chill & serve.