Today was the culmination of two weeks worth of preparation: The grand buffet.

Our Spanish-themed wedding

We served 36 different dishes. And I’m embarrassed to say that I mostly filled my plate with the dense, custardy flan. It was so much better than the flans I’ve eaten before–it didn’t jiggle! Plus, it was doused in a oozing caramel sauce that magically never hardened.

Spanish Tortilla

I made a Spanish tortilla, basically an omelette, which pretty much went untouched. Eggs can’t compete with croquettas, Serrano ham, foie gras, duck confit (at least I made this dish too), garlic shrimp, paella, rabbit, and pork and beans–just to name a few things on the buffet line.

Duck confit

We were rock stars by the end of the day. That is, rock stars who were left with 36 dishes to clean up.

TIP OF THE DAY: Need a quick idea for an hors d’oeuvres? Buy Spanish anchovies, or boqueronnes, and marinate them in oil with your favorite herbs, pepper, and garlic. Then serve on a slice of boiled red potato and garnish with a leaf of cilantro.

Boqueronnes, Spanish anchovy fillets