Thursday, November 27, 2008
Enjoy your turkey, stuffing and pumpkin pie!
This year I have so much to be thankful for - my health, a wonderful husband, a new beautiful baby boy, a great business and supportive family.
On this Thanksgiving - remember to vocalize what you are thankful for!
Monday, November 24, 2008
I went on to McCormick's website and they have this clever tool to check your spices.
Click to see if they are over their prime (3 years is about all the potency will last). I had 2 bottles from 1998 - YIKES!!
So before you make your pie or add to your stuffing check it out!
Friday, November 21, 2008
You can personalize wrapping paper, gift bags, ribbon, clothing tags, stickers etc.
How about nice wrapping paper for your bridal party gifts?
or your holiday presents?
or nice gift bags to wrap up homemade goodies?
I just don't know which one to order for my holiday gifts.
What is your favorite product?
Tuesday, November 18, 2008
As a bride and/or client there are a certain things that are expected when it comes to your reception. I have outlined a few.
1-Enough food - if you tell the caterer how many guests you expect then then should provide enough food to feed everyone. They should have about 15% over just in case some 'extra' guests show up. The food should be hot and they should be able to provide for any allergy or food issues with your guests.
2-To go along with enough food should also be appropriate place settings and water glasses with water in them. Whether this is a backyard BBQ or a 5 course meal the caterer should provide plates, silverware and glassware.
3-Linens - if you are getting in house linens they should be clean and unsoiled. They should not have creases in them; they should not be visibly wrinkled. Make it clear that you want ironed linens and that they much touch the floor. One of my biggest peeves is square linens on a round table showing off the metal legs.
4-The sales person or caterer should listen to you and make every effort to make your wedding the way you want it not just like all the other weddings done there.
5-Staff - the reception site should provide adequate wait staff and they should be nice and do what ever is necessary to make your guests happy.
6-And lastly remember you get what you pay for. I am not suggesting you have to spend a lot of money but just remember what you deserve and make sure you are paying appropriately for it.
Sunday, November 16, 2008
First off - I LOVE Spanx.
What an amazing invention - they hold you in and smooth you out like nothing I have ever used. I have some brown tights that I love but most importantly is the Mid Thigh Shaper or Power Panties - perfect to wear on your wedding day. If your dress is flowy and sliming that this is a must but even if you wear a ball gown you might like the extra support so you don't have to remember to suck it in.
I know we are talking about wedding day undergarments but I have to also mention how I love the Bra-llelujah! Underwire Contour Bra. It hooks in the front and helps with some back buldges and looks great under tshirts.
You might also be wondering what do you do with the 'girls' on your wedding day? Do you put inserts in the dress, wear a corset, add extra boning? Well I like the pushup approach. I wore these on my wedding day. Takeouts are silicone inserts, feels natural, washable and are removable. You can wear these any day not just on your wedding day. Available at Amazon.
Friday, November 14, 2008
Use them on the church doors then have someone move them to the reception doors.
Carry the simplicity of the letters over to your program, menu cards and light design on the dance floor. Its all about carrying the theme throughout your event.
Wednesday, November 12, 2008
- 1 (2 1/2-inch-long) cinnamon stick
- 5 whole cloves
- 5 thin fresh ginger slices
- 2 (16-oz.) bottles refrigerated 100% pomegranate juice
- 4 cups white grape juice
- 1/2 cup pineapple juice
- Garnishes: pineapple chunks, orange rind curls
1. Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.
2. Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.
Note: For testing purposes only, we used POM Wonderful 100% Pomegranate Juice and Welch's 100% White Grape Juice.
Tipsy Hot Spiced Pomegranate Sipper: Prepare recipe as directed. Stir in 1 1/4 cups almond liqueur just before serving. Makes 9 1/4 cups.
Cold Spiced Pomegranate Sipper: Prepare recipe as directed. Let stand 30 minutes. Cover and chill 2 hours. Store in refrigerator up to 2 days. Stir and serve over ice. Prep: 10 min., Cook: 25 min., Stand: 30 min., Chill: 2 hr.
Fizzy Spiced Pomegranate Sipper: Prepare Cold Spiced Pomegranate Sipper as directed. Stir in 1 (33.8-oz.) bottle ginger ale just before serving. Makes 16 cups.
Monday, November 10, 2008
Adam & Eve…Fred & Ginger…Romeo & Juliet…Tarzan & Jane…
Just a few of history’s famous couples! At tarte we’ve celebrated these “perfect pairs” with our double-ended lipgloss! Now we’d like to honor YOU… the couple-to-be!
Here’s how our offering works:
1. Choose a lipgloss duo from one of our existing pairs.
2. Order 25 or more at least one month in advance.
3. Provide us the name of the happy couple.
Friday, November 7, 2008
Here is a unique holiday gift idea (or even a yummy favor for a wedding!)
Have you heard of Dale and Thomas Popcorn?
They offer so many flavors to suit everyone.
Try the new gingerbread (pictured)
or chocolate peanut butter, cheddar or how about chili and sour cream?
They come in classic tins or boxes suitable to send to a college student, your nephew, wrap up for hostess gifts or offer inside your out of towners bags.
Tuesday, November 4, 2008
Most couples want to have a Champagne or Sparking Wine Toast at their wedding but so many guests just take a sip during the toast and that is it - the rest is a waste and a burden on your checkbook.
To save money omit the Champagne all together and have them toast with what they have already or if you really want it - have the wait staff just put a little in everyones glass - don't fill normally.