Sunday, March 29, 2009
Photo courtesy of Dolce Press :: Fifth Avenue Invitation Set
Saturday, March 28, 2009
Photo courtesy of Estilo Weddings :: Dusty Pink Ring Pillow :: $59.95
Thursday, March 26, 2009
Monday, March 23, 2009
"Bring varied, commonplace cylinder vases into beautiful harmony with an easy ribbon treatment. Choose ribbons in various widths and colors that match your palette, in satin, grosgrain, or both. Cut the ribbons 1/2 inch longer than the circumference of the vase. Wrap around vase, side by side or layered, using double-sided tape to secure."
Photo courtesy of Martha Stewart Weddings.
This 'how-to' video is about 10 minutes long, and is packed full with helpful tips on how to make your own wedding cake. This is a great idea for the DIY bride, or for the bride looking to save some $$. Enjoy!
Video courtesy of YouTube - REALMEALS.TV: DIY Wedding Cake
Sunday, March 22, 2009
Photo courtesy of Creative Bride :: "Hugs & Kisses from Mr. & Mrs." Bandages :: $2.29
Friday, March 20, 2009
Photo courtesy of Martha Stewart Weddings.
Wednesday, March 18, 2009
Photo courtesy of Creative Custom Cardboxes.
Tuesday, March 17, 2009
"The one rule for a formal table is for everything to be geometrically spaced: the centerpiece at the exact center; the place settings at equal distances; and the utensils balanced. Beyond these placements, you can vary flower arrangements and decorations as you like.
The placement of utensils is guided by the menu, the idea being that you use utensils in an “outside in” order. For the illustrated place setting here, the order of the menu is:
First Course: Soup or fruit
A. Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée.
B. Butter plate: The small butter plate is placed above the forks at the left of the place setting.
C. Dinner fork: The largest of the forks, also called the place fork, it is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.
D. Fish fork: If there is a fish course, this small fork is placed farthest to the left of the dinner fork because it is the first fork used.
E. Salad fork: If salad is served after the entrée, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork.
F. Dinner knife: The large dinner knife is placed to the right of the dinner plate.
G. Fish knife: The specially shaped fish knife goes to the right of the dinner knife.
H. Salad knife: (Note: there is no salad knife in the illustration.) If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right):dinner knife, fish knife, salad knife.
I. Soup spoon or fruit spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.
J. Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.
K. Butter knife: This small spreader is paced diagonally on top of the butter plate, handle on the right and blade down.
L. Glasses: These can number up to five and are placed so that the smaller ones are in front. The water goblet (la) is placed directly above the knives. Just to the right goes a champagne flute (lb); In front of these are placed a red (lc) and/or white (ld) wine glass and a sherry glass (le)
M. Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate.
Knife blades are always placed with the cutting edge toward the plate.
No more than three of any implement is ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensil for the fourth course is brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served.
Dessert spoons and forks are brought in on the dessert plate just before dessert is served."
Content and photo courtesy of The Emily Post Institute.
Monday, March 16, 2009
Photo courtesy of Etsy :: Wedding Direction Sign :: $29.99
Sunday, March 15, 2009
With that being said, never try to "guess" your postage amount for your wedding invitation. Always take a completely packaged invitation to the post office to be weighed for an accurate postage amount.
One final note, please pay close attention to this increase if your RSVP date falls around May 11th. When attaching postage to your RSVP envelopes, do not take any chances - place a "Forever Stamp" on each envelope to cover yourself. This way, you will be certain to receive all of your RSVP's.
Friday, March 13, 2009
The workshops will be approximately 2 hours in length (held monthly) and will focus on the beginning stages of wedding planning. The workshop will include a variety of topics including:
- The planning timeline
- Vendor selection (including local recommendations)
- Choosing a color scheme
- And more!
At the end of the workshop there will be an open 'Q & A' session that will allow brides to "pick our brains" on a variety of topics. We are currently finalizing all of the details, including dates & locations; however, the purpose of this blog is to gain an insight on how many brides would be interested in this type of service. If this is something you would be interested in, please feel free to comment below or email me directly at: email@example.com
We would love to hear from you and are welcome to any suggestions that you may have regarding these workshops!
Thursday, March 12, 2009
Photo courtesy of Etsy :: 'Thank You' Calligraphy 14' x 18' Sign :: $14.00
Wednesday, March 11, 2009
Question: "I have a bridal party (including my fiance and I) of 10 and have no idea what size limousine to reserve. Can you help me out with some advice?"
Answer: I'm so glad you thought to ask what size limo you should be getting! So many people think that if they have 10 people in their party, that they should reserve a 10-passenger limo and be done with it. That is actually not the case at all. A 10-passenger limo is not made to hold 10 adults...deceiving, isn't it? While a 10-passenger limo may be alright if you're trying to save money on a bachelorette party for 10 girls, it's not alright for a wedding. One major thing to account for is the bride's gown...I typically tell my brides to allocate two seats for the bride, and to think about the size of the people in your bridal party. Is your soon-to-be husband an ex-college football player or basketball star? What about his groomsmen? You don't want to have everyone sitting on top of one another dressed in gowns and tuxedos...trust me, it's not fun on an 80 degree day in the middle of summer! I typically like to add an additional 2-4 seats depending upon your bridal party...at the very least, a 12-passenger limo would suffice; however, a 14 passenger is what I would recommend for a 10 person bridal party.
If you have a specific question you would like us to answer & feature on our blog, email me at the following address: firstname.lastname@example.org
Tuesday, March 10, 2009
Photo courtesy of Brides.com
Tuesday, March 3, 2009
Photo courtesy of Custom Doodles :: Sample 2 Family Est. Sign :: $25.00 + shipping