After the first kiss as man and wife, the wedding party was off to do pictures at a neighbor’s house that has a grand stairway on the back of the house. They were gone for an hour, maybe an hour and half, and when they returned it was time for the speeches by the bride’s maid of honor and the best man.
It was still quite warm out and the sun was shining on the head table. It was clear that Sheena was succumbing to the heat and losing the battle to stay cool. She smiled anyway.
A short while had passed when I found Sheena and her mom sitting inside the house on the couch. It wasn’t long after that Sheena permitted us to take her to an emergency room for IV fluid replacement. Two liters of fluid, a dose of Zofran and a push of sodium later, we were back at the party in time for some dancing, the garter toss and the bouquet throw. Unfortunately, when we returned at 10:45 p.m., most of the guests had gone home.
What had transpired that day was a recipe for disaster for the bride. She did not eat much of a breakfast, just a breakfast bar. She worked all day getting the tent set up for the 4 p.m. wedding. Not enough fluids, or maybe the wrong type, were consumed on a very warm, very humid day. The wedding was in the late afternoon, and I don’t think she snacked on much, if anything, while trying to see and meet everyone. Today I have a recipe for a more successful wedding, indoors or out.
Happy Bride Recipe
John Haverty, a certified executive chef at Franciscan Skemp Medical Center, writes a column every other week for the Food section. He can be reached at chefhaverty@yahoo.com.

