Umbrella Your Day

Living in Seattle, there is always a chance of rain on your big day. Lately I have seen a lot of pictures with umbrellas and I have to say I am a fan! They add an element and color to pictures, as well as being practical with sudden weather changes.

Bella Umbrella has many kinds you can rent for your wedding.
Styles include Pagoda, Bridal Parasols, Ruffled, Double layered, Classic Prints, Classic Solids, and Jeweled Handled. They cost about $20 a piece to rent and are absolutely adorable!

You can even use them as part of your decor. They are great for hanging from the ceiling or as a tall centerpiece. They are fun and functional!

Read more...

Inspire: Pink and Black

I never really liked the color pink growing up. It came across as very girly and growing up with 3 boys there was no room for girly! Black has always seemed very classic and chic to me and a total staple in my wardrobe.

A couple years ago I did a reception for my friend Julie. Her colors were pink, white, and black. Her arrangement was adorable down to the Good&Plenty she had me spread around on the white linens. Now pink is one of those colors that I like. Can't say I love it, but there are a lot of shades and tones of pink that if done right can look very elegant or playful.

This color board was fun to do since it isn't super girly. I like the modern look of the flowers, playfulness of the cake, and the small touches with the candy.

Also using a basic black dress with a ribbon in pink is great because your girls can wear that dress again by just taking off the ribbon. I love being able to pick versatile things for weddings. In reality it is one day out of your life and make it memorable, but also try to make items repeatable!

Read more...

DIY: Floating Candle Centerpieces

These days every bride is looking for ways to cut back and save money. Well here is one way you can do just that!

When creating your own centerpieces you don't have to go all out and spend tons of money to get an elegant and beautiful look. I like this particular one for spring and summer weddings.

You can get square vases at any local craft store. Most places will have a variety of heights so make sure to mix it up. If you want a more abstract look, get vases that are different shapes to intermix.

Next find the section in your craft store that had decorative rocks. In this picture they are a natural look, but again, don't be afraid to mix it up some with colors.

Floating candles you can purchase just about anywhere. This particular item you want to not buy the cheapest ones you can find. You want some that will last through the reception, so splurge a little on that item!

Lastly, the flowers. If you live in a smaller town like I do or near a small town that has a farmers market, that is a great place to get your flowers. Seems like anytime I buy flowers from them they last for a really long time! Roses or orchids are great for this look but the flowers are totally up to you.

Day of wedding:

1. Get Vases Ready
2. Place rocks in bottom of vase
3. Put some water in the vase
4. Place flower on the rocks and add water until vase is 2/3rds full
5. When placing candle in the water make sure it is low enough that the flame is not above the top of the vase

Whola! Beautiful and simple!

Read more...

Wedding Shower Brunch

Planning a wedding shower? Here is a great menu to get you started!

Watermelon Kiwi Lemonade

4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.

Cucumber Slices Provençal

1 large English or burpless cucumber, chilled
1/3 cup sun-dried tomato spread
3 tablespoons crumbled chèvre (goat) cheese
Fresh basil leaves, if desired

1. Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices, 1/2 inch each. Place on paper towels to drain. 2. Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.
3. Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.

Pesto and Roasted-Vegetable Sandwich Loaf

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

1. Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
2. Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
3. Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
4. Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Berry Cheesecake in Chocolate Crust

2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream

2 tablespoons sugar
2 cups berries

1. Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
2. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
3. Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
4. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.

Read more...

~ SPRING/SUMMER PROGRAM IDEA ~

Help your guests keep cool for your outdoor weddings this spring and summer!Beau-Coop has great customizable choices for program fans!

Contemporary styling and a modern color palette set these die-cut fan favors apart from traditional folding fans. Choose either our classic solid colored fans or our elegant blossom design. Personalize the front of the fans with the couple’s names, wedding date, ceremony site and location inscribed in crisp white script. For the back of the fans, enter your program information. Layout options are as shown in images for each design. For the solid color fans, a free-form option is provided based on text limits.

$25 per set of 25 fans without handles, minimum order 4 sets $30 per set of 25 fans with wooden handles, minimum order 4 sets $35 per set of 25 fans with plastic handles, minimum order 4 sets $138 set up fee, includes 1 free proof

Read more...