To toss or Not to Toss

What are you planning to do with your bouquet (or a smaller version)?

Will you stick with tradition and toss your bouquet to a group of your single ladies?
or
Will you have an anniversary dance and see who the last couple dancing(longest married) is?
or
Will you present your bouquet to someone special?
or
What else are you thinking?

Please post your ideas or what you are seeing this year?

The Story of the Wedding Cake

The Wedding Cake has to be one of the most traditional and symbolic parts of a wedding, besides the wedding gown of course. Couples think a lot about the design of the cake and the yummy insides. Some people used to think guests don't eat cake- well I haven't been at a wedding where the cake wasn't delish and the guests either ate it up or took some home.

But where did the idea of a wedding cake come from:

During the days of the Roman Empire, wedding cakes were actually small loaves of bread made of wheat, a symbol of fertility and abundance. The groom would eat a piece of the cake and then break the rest over the bride’s head, thereby showering her with fruitfulness. Guests would then scramble for the crumbs on the floor and eat them, in case the good luck could spread.

So it doesn't matter if you do a traditional cake, towers of cupcakes or an assortment of pies. They symbolic part is eating with your new husband or wife and then sharing it with your guests.

classiccreationsphotography.com, marthastewart.com,

Tie Dye Those Eggs

LITERALLY

It's almost egg dying time! My mom used to get these beautiful Easter eggs from some older ladies at her church - they would dye raw eggs using their husbands old ties. Well they stopped doing it and we couldn't get them anymore(the process seemed to be a secret). Until Now...

I found a kit that you can use - You just transfer the patterns from recycled vintage neck ties onto eggs. Key is you don't have to boil the eggs first so it saves you time and a mess-you don't have green dye on your hands for days.

Just remember to keep the egg crate to store them for next year - I bring out 2 doz every year - yep they last for a long time!
Order them at Mahar Dry Goods

Something Old, Something Borrowed

I have noticed more and more brides are wanting to incorporate their mothers wedding gown or other details into their big day. A few clients have asked me what I think about this or how they can go about doing it.

Your mothers style might not be yours but maybe you can get the wedding gown remade into something chic and unique to you. Incorporate parts of the dress into a bolero jacket to wear during the ceremony. Another option is making a ring bearer pillow out of the lace. Recycle some of the past is also the green thing to do.

I had the honor of wearing my mothers veil on my wedding day - we took the 3 layers of tulle and lace (that she hand appliqued) off the pill box and added one layer to a comb for me to wear. What a special moment it was to wear this - and hopefully it will bring me lots of luck for many years of happiness.

My mom:



and my mom putting the veil on me:


Me:
For Philadelphia area brides: Nilah and Company in Drexel Hill will incorporate your mothers dress into one for you or even make a beautiful Christening gown for a future child.

Move Over Gingerbread Boys!

And Hello Chai Spice Girls! When I was growing up my grandmother worked in a bakery -the old fashioned kind with a store front - I loved watching her decorate wedding cakes but what I remember the most was the holidays when the bakery would have Gingerbread Men and Cherry Chews. (I think they were there year round but I just remember them at Christmas) Well my mom has taken on the task of making the Cherry Chews and I was thinking I would start making Gingerbread Men - until I found these yummies!

Ingredients

• 2 spiced chai-flavored tea bags
• 3 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1-1/2 cups butter, softened
• 1 cup sugar
• 2 egg yolks
• 2 Tbsp. molasses
• 1 recipe Powdered Sugar Icing

Directions

1. Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.

4. Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Decorate with Powdered Sugar Icing. Makes 18 to 20 cookies.

5. Powdered Sugar Icing: In medium bowl combine 1-1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

6. To Store: Layer cookies between waxed paper is covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

BHG