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Catherine Clements

@clem.cati

2 years ago
Co Creator: glamuptv
Photo by Catherine Clements on October 20, 2024.
Photo by Catherine Clements on October 20, 2024.
Photo by Catherine Clements on October 20, 2024.
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Posted On: October 20th 2024, 01:11 pm
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@dclem03
dclem03
10.12.24
Mr. & Mrs. Clements ✨

πŸ“Έ @ahmadsvisionllc
πŸ‘— @kleinfeldbridal
πŸ’„ @glamupnash
πŸ’’ @drakewoodfarm
Comments (9)
crennnae 2 years ago

crennnae

Awwww congrats 😍😍😍😍 and happy belated birthday CatiπŸ’•πŸ₯°

ann.bonnie 2 years ago

ann.bonnie

Beautiful bride

glamuptv 2 years ago

glamuptv

Congrats beautiful 😍

collynrenfro 2 years ago

collynrenfro

I love you both so much

keida.ny 2 years ago

keida.ny

Congratulations πŸŽ‰πŸŽ‰

maddischatzel 2 years ago

maddischatzel

Gorgeous congratulations!! 🀍

trin_hol 2 years ago

trin_hol

Such a power couple!!

alexistaylor.moore 2 years ago

alexistaylor.moore

A VISION

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Steal my Thursday night dinner party menu + prep-ahead game plan! 🀌🏼 My favorite part? How effortlessly everything flowed! Almost everything was made or prepped ahead, so I could spend less time in the kitchen and more time at the table. Every recipe (except dessert!) is from my New York Times bestselling cookbook, Oversharing! 😍 MENU: * @roecaviar + Kettle chips * Reverse Seared Ribeye (pg. 136) * Twice Baked Boursin Potatoes (pg. 184) * Autumn Harvest Salad (pg. 188) * Apple Cranberry Crisp with Biscoff Pecan Streusel (recipe coming soon!) EARLIER IN THE AFTERNOON: I roasted the potatoes and butternut squash while chopping chives and shallots, making the salad dressing and prepping the Gouda and pomegranate seeds. Everything was stored separately in the fridge! Then I worked on my tablescape. Once roasted, I scooped and stuffed the potatoes with the Boursin filling, leaving them ready for their second bake. Salad greens went into the serving bowl in the fridge, toppings stayed separate (no soggy salad!), and I assembled the apple cranberry crisp. BEFORE GUESTS ARRIVED: Chris handled the ribeyes while I set up the caviar station, got ready in 7 minutes (lol), lit the candles and poured Champagne! 25 MINUTES BEFORE DINNER: Potatoes went back in the oven, I assembled the salad with all its toppings (including freshly sliced pears!) and took the dressing out of the fridge. DINNER TIME: Chris finished the steaks as the potatoes came out. We plated everything, I tossed the salad and popped the crisp in the oven to bake while we ate! AFTER DINNER: We wandered over to Chris’s studio for a drink, then enjoyed warm apple cranberry crisp with vanilla ice cream. The coziest night, with hardly any time spent in the kitchen once our guests arrived. Exactly how I like to host! 😘
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