There is more certainty in my mind about who to vote for this upcoming presidential election, than there is about trivial wedding details.
Planning a wedding has proven to be a very challenging endeavor. I usually try to make a decision and move on from it, but with the wedding, I find myself revisiting every decision that I made, and thinking, "Should I have done something else?"
One thing that I am beating myself up about, is the menu. The beau and I recently agreed on what to serve our guests during the cocktail hour and during the reception dinner, but I am starting to have doubts for the following two reasons:
Reason #1: I could only list eight items on the tasting menu, but I really wanted to try thirty-five.
Reason #2: The beau said he didn't think that (1) the jumbo prawns with meyer lemon cocktail sauce or (2) the raw oysters on a half-shell with chardonnay sabayon "would be a good fit at our wedding." . . . But it was a good fit in my stomach.
Wedding planning for an obsessive-compulsive foodie is self-destructive.