I am close in relation by blood only. The wedding is my half-brother's. My father died recently, we were estranged until the funeral. It's very complicated. His mother was awful to me as a child and my parents were still married when he was born. I am only going because I feel obligated to my dad to be there since he can't. There was a reminder invite sent on fb yesterday and there were 68 people included. There was also information there on how to send a gift from the registry if you are unable to attend. And a reminder that gift cards are accepted as well. Is this socially acceptable these days? I'm only married 12 years and I wouldn't dream of doing this. Anyhow I have attended many weddings without being invited to the shower. I think it depends on traditions and what part of the country you are from.

Here you go. The cheese puffs can be served as is or filled with just about anything. They really are quite easy to make. Cheese Puffs (Food and Drink) ......makes about 20-25 1 cup water 1/2 cup butter 1/2 cup flour 1/2 tsp salt 1 cup flour 4 eggs 1 cup grated fontina or gruyere cheese 1 tsp dried mustard (I used a scant TBSP of dijon) Preheat oven to 400. Bring water, butter and salt to a boil. Remove pot from the heat and immediately add flour. Beat with a wooden spoon until flour is incorporated. Return to medium heat and continue to beat (stir) until the dough leaves the side of the pan and a film covers the bottom of the pot (about 2 mins...maybe less) Using a wooden spoon beat the eggs in one at a time ( I use the mixer on a low speed) until fully incorporated and mixture is very shiny. Beat in cheese and mustard. The recipe then calls for the dough to be piped in 1" size balls on to two baking sheets lined with parchment paper. I just drop mounds from a wet tablespoon. You can use your finger to dab the top and make a little point but I don't. Bake for 15 minutes at 400, prick each with a skewer to let steam escape and then reduce heat to 350 and bake 15 mins longer, or until golden. Switch the baking sheets in the oven about half way to ensure even cooking. Remove from the oven, prick the puffs one more time and let cool on sheets. Roasted Tomato Pesto (Food and Drink) 4 Plum tomatoes, halved and seeded 1 TSP olive oil salt and fresh ground pepper 2 TBSP chopped basil 1/4 cup grated parmesan 2 TBSP chopped pine nuts (I didn't use them becasue of an alergy issue)) Preheat oven to 450. Toss tomatoes with 1 TBSP olive oil, salt and pepper. Place tomatoes cut side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly brown but still juicy. Remove and let cool. Place tomatoes in a food processor, add basil, parmesan , remaining 2 TBSP olive oil and pine nuts. Process until just combined (don;t over process). Season with salt and pepper to taste. To assemble. Slice the puffs almost all the way through horizontally and fill with 1/2 tsp or so of pesto. NOTE: Both can be made in advance. Store the puffs in an airtight container at room temp. The pesto should be stored in the fridge but be sure it is closer to room temp when served. These are fabulous served warm but that can be tricky for a crowd so I serve at room temp unless making for a small gathering.

RR, that's Ashley sitting on the floor in front of Makayla, with her hair back and the black sweater! She's letting her hair grow, so she just pulled it back. The cake was excellent, especially with the topping, which ran down and made the bottom of the cake sour/sweet and kind of crunchy. Yummy, and the guys swiped the leftovers for the bachelor party. I guess it went OK with beer and Jack Daniels, LOL. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. It's very good, so thanks to Beth! Annie

i would do what's easiest for you! i think a chafing dish or something to keep it warm is a good idea, unless everybody is going to sit down and eat and finish all at the same time... all i know is hot pasta is by far the best kind of pasta! i don't know if you should judge amount by # of serving dishes... how much pasta/mac and cheese fits in one serving dish?? one pound? a pound and a half? i would probably want to cook about 4 lbs of pasta for 25 people... knowing me, maybe more just to be sure!