CHAPTER FIVE
Thursday, 10 a.m. - 2 days, 5 hours before the wedding
Angie awoke earlier that morning filled with cheer, enthusiasm, and love of the world, despite having to go to Wholly Matrimony with new napkins to take care of the lemon/lime color situation.
But, she had reasoned as she got ready to go out, this trip would give her a chance to double-check that everything was in place for the big sit-down wedding reception dinner. Since she was, after all, a gourmet cook who had studied at the Cordon Bleu in Paris, everyone expected a delicious meal, and that was what she intended to give them.
She had requested that each table have a collection of French cheeses, a classic goose liver pâté, and French bread. She planned the meal to begin with escargot, followed by French onion soup
