graduation party planning, 1st edition

i am so not an event planner

& i feel just a tad overwhelmed when it comes to entertaining a large number of folks.

well, planning a graduation party for these two cuties
for a large number of folks

is exactly what i'm knee deep into for the next 5 weeks.

or is it 4?

oh my...

& yes, we are already praying for a sunny, dare i mention breezy, day

because these two have big plans

for a few hundred of their closest friends.

oh my....

on this particular day

day 1 of planning

possibly a few weeks behind

they clearly were not stressed.

neither am i

i promised i'd be a.o.k.

& not stress.

so i'm not stressed.

i am not stressed over the 5,694 things that need to happen 

between now & when she puts that cap and gown on.

not one bit.

& i'm not crying. 

not i.

well, as of today we are moving in the right direction

&  have a list of ideas. a growing list.

i have myself a little grad party folder rolling over on pintrest.

surely that's a big step. right?

so if you have any tips or advice

or even fun images,

bring it!

i'm all ears!!

& lastly i want to share a fabulous & simple recipe with ya'll.

i made this last night for all my girlies

(my meat and potatoes lovin' big guy was gone)

& it was a smashing success!

Spaghetti with asparagus, smoked mozzarella and prosciutto

Giada De Laurentiis

* 2 pounds asparagus, trimmed

* 3/4 pound spaghetti

* 4 tablespoons olive oil

* 4 garlic cloves, minced

* Salt and freshly ground black pepper

* 6 ounces thinly sliced prosciutto, cut crosswise into strips

* 6 ounces smoked mozzarella cheese, diced (about 1 cup)

* 6 tablespoons thinly sliced fresh basil leaves

Cook the asparagus in a large pot of boiling salted water until tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.