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For the Bride: A flowy white or floral midi/maxi dress that moves beautifully in the breeze

Once cooled, crack and peel the skin off

The design of the dress is elaborate

Equipment Ingredients For the Chicken and Chicken Stock 3 lb whole chicken neck and giblets removed 4 chicken bouillon teaspoons or cubes I use chicken Better Than Bouilion 1 1/2 large celery stalks quartered 1 medium sweet onion peeled and quartered 6 tbsp salted butter 3/4 stick 2 tsp freshly ground black pepper 1 1/2 tsp minced or finely grated garlic For the Cornbread 2 1/2 cups self-rising cornmeal mix Rose uses Pearl Milling Co yellow cornmeal mix 2 1/2 tbsp all purpose flour 2 1/2 tsp granulated sugar 1 1/4 cups whole milk room temperature 3 large eggs room temperature and beaten 1/2 cup sour cream room temperature, 4 oz 1/2 cup salted butter melted 2 1/2 tbsp vegetable oil For the Cornbread Dressing 1 medium sweet onion (about 1 cup), finely diced we use the food processor to make super fine (you can also saute in butter ahead if you want them nice and soft) 1 large celery stalk (about 1 cup), finely diced we use the food processor to make super fine (you can also saute in butter ahead if you want them nice and soft) 1/4 cup finely chopped green pepper we use the food processor to make super fine (you can also saute in butter ahead if you want them nice and soft) 6 oz herb seasoned stuffing About half a 12 oz bag, Pepperidge farms is what we use 1 (10.5 ounce) can cream of mushroom soup 1 (10.5 ounce) can cream of chicken soup 4 white sandwich bread slices (include the ends) 1 1/2 tsp ground sage 1 1/2 tsp poultry seasoning 3/4 tsp black pepper Instructions For the Chicken and Chicken Stock Place the chicken breast side down in an 8 quart pot and cover with 8-10 cups of water or enough to fully submerge the chicken

Of course, blue jeans are far more Americana-looking