Oh boy! I hope nothing like that happens...at least everyone will remember how your Dsis got to her wedding!!!
The funny thing was that the priest was joking about how he was happy they weren't showing up for the groom. (He can do that because he has known our family forever. He grew up with my father's mother, married my parents, married DSis and BIL and married me and DH.) It was definitely memorable. So see? Even if something does go wrong, it could end up being the thing people will talk about for years to come. DSis was even in the local papers...and she is the last person on earth to seek any sort of publicity.
Anyway, this garlic/parmesan vinaigrette was really good. I grilled some asparagus, vidalia onion and sweet red pepper then chopped it up and tossed it with some of the vinaigrette. Then I put the vegetables into rice that I cooked in vegetable stock. I topped the whole thing with toasted, sliced almonds. It was really yummy. I could also see marinating chicken in this or tossing with salad. It might even be good in a pasta salad.
Roasted Garlic/Parmesan Vinaigrette (from How to Cook Meat)
1 head garlic, 1/4 inch cut off the head
3 Tbsp olive oil
1 Tbsp grainy mustard
2 Tbsp freshly grated Parmesan cheese
3 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1/2 c extra virgin olive oil
Salt and pepper
Preheat oven or toaster oven to 400. Put garlic head on one foot of aluminum foil. Put three Tbsp olive oil on garlic, wrap tightly in aluminum foil and cook for one hour, or until cloves are soft. (This can be done in advance. Remove roasted garlic cloves and cover with olive oil and store in the refrigerator for several days.)
Mix garlic, mustard and cheese in small bowl.
In a separate bowl, combine lemon juice and vinegar. Whisk in olive oil in a steady stream. Add garlic mixture. Season with salt and pepper. Cover and save until ready to use.