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I love Carla also for many of the reasons listed above. Also Dale L from season 3. I think the reason I love these two the most is their cooking styles and interests are very similar to mine and so I always get very inspired by their food. I love how unpretentious it is.

I use chicken broth all the time for cooking rice, soups. I'm using it right now actually to make calypso beans. I like the flavor it gives to what I'm cooking. It gives rice that extra something. But I don't think this goes just for chicken broth. I use vegetable broth the same ways if thats what I have.

I'm also planning a wedding right now and I say throw tradition to the wind unless it matters to you! Its your night and as someone who loves food the menu has been a major focus of my wedding planning.
Small pizzas that can be consumed in one or two bites seem like the best idea unless you will be sitting down. Pizza is messy and it would be a shame for people to get sauce on their nice outfits. I think the idea of taking the toppings up a notch in class would make them perfect little wedding snacks.

my fiance is obsessed with sweet potatoes right now. we're having them almost every day. I've been trying some more adventurous things, like sweet potato gnocchi, but mostly i just toss with a touch of olive oil and what ever spices match the rest of the meal. I never use butter. I think they are plenty creamy without it.

Last year for Thanksgiving I made this pie from 101cookbooks link It has coconut milk in it instead of condensed milk. I was really hesitant at first but I am so glad I tried it. The coconut milk is very subtle and brings a wonderful flavor to the pie. It will have to be my go to pumpkin pie now too because my father in law has always hated pumpkin pie until he tried this one.

I remember the first time I had brussels sprouts. My aunt made them and I think she just boiled them and then tossed with butter and salt. She wasnt much of a cook. I dont remember anything else she ever cooked except the sickly sweet sweet potato casserole she made every year. But anyway I was hooked from the first bite. I looked over at my dad and said "why dont we ever have these?" he looked so confused!

Now my fiance is simply addicted to them. I wanted to try and grow some. But I think I planted the seeds too late. Oh well. Now that they're in season, we'll probably be eating them all the time. Our favorite way is set in a pan with olive oil cut side down. We pour a little water in the pan and cover it until the water is gone, much like you would cook potstickers. We finish them with a little balsamic and parmesan or romano.

Another way I like to prepare them is in a green bean casserole. I just substitute quartered brussels sprouts for half of the green beans. Delish.