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Miss Candy Corn, Philadelphia Age and Occupation: Senior Editor/Writer & Freelance Illustrator Fiance's Age and Occupation: 24, Student Engagement Date: September 1, 2004 Wedding Date: October, 2008 Blogging Since: May 6, 2008 Venue: Pennsylvania Museum of Archaelogy and Anthropology About Me: I enjoy people watching (especially in New Jersey malls), obsessive collecting, drooling over contemporary art, browsing flea markets for vintage finds and eating an absurd amount of cheese. In my Philadelphia abode, I create mixed media artwork and one-of-a-kind home accessories in the company of my farmer-tanned fiancé, our Westiepoo (Betty White), our three rabbits (Cadbury, Willie Nelson and Applesauce) and our two frisky chinchillas (Ethel Funk and Maude).
About candycorn

Fitting in with the French

October 7th, 2008 @ 1:48 pm by Mrs. Candy Corn

Mr. Candy Corn’s stepfather is from France (Mr. CC lived there for quite some time and is fluent in French as well), which has resulted in us having nearly a dozen French guests who will be attending our wedding. Some know a great deal of English, some don’t speak any, so I wanted them to feel included by inserting some French-lovin’ here and there. The above is one of the cake signs I made, with an illustration I did of an Ann Wood cake topper, since our cake topper is handmade by Ann.
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Mrs. Pinot Noir's Picture
Mrs. Pinot Noir, New York/Napa Valley Age and Occupation: 24, Health Educator Fiance's Age and Occupation: 31, Market Researcher Engagement Date: November 10, 2007 Wedding Date: October, 2008 Blogging Since: June 25, 2008 Venue: Auberge du Soleil About Me: I am a Minnesota raised, NYC transplant planning a destination wedding in Napa. I'm balancing my love for the environment and my hubby-to-be's love for tradition to create our "green wedding in disguise." Our wedding will include local food and wine, antique touches and lots of love and laughter. When wedding planning isn't taking up my free time (and money) I love to read, cook, workout, watch baseball and travel! Follow along in my adventure as I attempt to plan an eco-friendly and socially responsible wedding (with eco-oblivious Mr. Pinot Noir).
About Mrs. Pinot Noir

We Have a Kitchen Table?!

September 29th, 2008 @ 8:34 am by Mrs. Pinot Noir

Many people ask me what the hardest part of planning a destination wedding is. They guess it is choosing venues, restaurants or table linens. The fact is, the hardest part about planning a destination wedding is figuring out how to get everything to the destination! Every planning and decor decision makes me think about how we will get the item to the other side of the country. Can we ship it? Pack it in our checked baggage? Do we have to carry it on the plane with us? Our luggage will include all our wedding week clothing, rings, parent/wedding party gifts, my dress, Mr. PN’s kilt, honeymoon clothes, etc., so we decided it would be best to send along some items in advance.

Our amazing florist graciously accepted to receive a few packages and take them to our venue on the morning of the wedding. So, we have spent the last couple weeks finishing our wedding programs, table names, escort cards, menu cards, and cake table photos.
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Mrs. Cookie's Picture
Mrs. Cookie, Denver Age and Occupation: 25, Nonprofit Fundraiser/Theatre Designer Fiance's Age and Occupation: 27, Financial Analyst Engagement Date: September 2007 Wedding Date: September 2008 Blogging Since: May 8, 2008 Venue: Ten Mile Station About Me: With a degree in Theatre I never realized that planning a wedding was a lot like Theatre Management, until I started planning my own. I am a coffee addict, especially Starbucks' Grande Mochas, yummy! I love to cook (especially chocolate chip cookies for my honey), travel to exotic places, and be creative. As a couple, Mr. Cookie and I are extremely practical, down to earth, and children at heart. We live in a cozy abode with our adorable Pomeranian, and love to play board games and watch movies into the evening.
About Mrs. Cookie

What’s for Dinner?

September 13th, 2008 @ 2:59 pm by Mrs. Cookie

Another DIY project brought to you by my Gocco: our menus!

I wanted to keep them simple and informational, as we are offering a very selective bar menu. I used Laurell and Futura fonts, and also used the same paper by Art. Co from Xpedx that I have been using for our stationery needs.

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Mrs. Emerald's Picture
Mrs. Emerald, Chicago Age and Occupation: 26, Hospitality Administration Fiance's Age and Occupation: 26, Paralegal Engagement Date: October 8, 2006 Wedding Date: September 2007 Blogging Since: November 29, 2006 Venue: Hyatt Lodge, Oak Brook IL About Me: I have been dreaming about my wedding forever, and flipping through bridal magazines since high school, so I am in my element! I am calling our theme "Vintage Inspired French/Asian Fusion." Mr. Emerald is very involved in the planning process, but of course he generally defers to me cuz I have a strong opinion of how I want everything to be :-).
About Mrs. Emerald

What’s On The Menu?

August 28th, 2007 @ 3:30 pm by Mrs. Emerald

After many technical difficulties, I can finally post my menu designs!! I wanted to design something a little different than what’s normally been done for menu cards, so I decided to have them printed by the same online company that printed my invitations, OvernightPrints. This may sound a bit strange, considering that they are actually a commercial printing company (postcards. letterheads, envelopes, brochures, etc), but they will print whatever artwork you send them so long as it fits their size requirements. After receiving a sample of their postcards last winter, I knew this was how I wanted my invitations printed. Their 5.5″ x 8.5″ postcards are of AMAZING quality, with super thick, glossy, premium stock… no flimsy postcards here!!

Anywhoo, I planned to design the menus in Adobe Illustrator, save them as a PDF file, upload them on their website, and send them off to print! Was it that easy?! Of course not… for some reason, my files were HUGE (100 megs for the front and 150 megs for the back side), and OvernightPrints has a file maximum of 20 megs. Uhmmm, crap… I won’t bore you with all the snoringly exciting details of my trials and tribulations, but let me just say that I ended up sending OP a lower-res jpeg in order to fit their size requirements, and was NOT happy with the print quality. I contacted Customer Service and we worked out a re-print at 50% off, and I sent them my original 100+ meg files which they were able to reduce down to size for me. The final result was picture perfect!!

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Mrs. Onion's Picture
Miss Onion, NYC/Burlington, VT Age and Occupation: 26, PR & Marketing and Jazz Singer Fiance's Age and Occupation: 27, Data Analyst Engagement Date: April 2, 2006 Wedding Date: September 2007 Blogging Since: July 11, 2007 Venue: Restaurant in Burlington About Me: I didn't think I'd be "that girl," but I am having so much fun planning our wedding (mostly by myself). I'm a PR and Marketing Director for a major jazz festival and camp by day, and by night, a romantic jazz singer and bride-to-be! I hope all my research can help other brides in their planning.
About Mrs. Onion

DIY Wedding Menu

July 30th, 2007 @ 12:01 pm by Mrs. Onion

I purchased 100 extra blank sheets of our invitation card stock from Creative Montage for my DIY printing projects, and started with our wedding menus.

I have never used Microsoft Publisher before, but my fiance and I worked together (which usually on a computer is a challenge, as we think differently in our order of operations) and I think they came out really well.

Here is a print screen of the publisher file:

publisher-screenshot.jpg

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Mrs. Jelly Beans's Picture
Mrs. Jelly Beans, Ottawa Age and Occupation: 28, Pediatric Registered Nurse and full time bride to be Fiance's Age and Occupation: 28, Investor and very supportive groom to be Engagement Date: July 7, 2005 Wedding Date: August 25, 2007 Blogging Since: June 20, 2007 Venue: Cathedral Ceremony and Rooftop Tent Reception Honeymoon: Italy About Me: I have been in wedding planning mode since Mr. Jelly Beans popped the question almost two years ago. I am a very dorky and sentimental person. I love laughing and living life alongside my husband-to-be. We have been in a long distance relationship for over 6 years - he is in California and I am presently in Canada, so you can imagine how excited we both are for our upcoming wedding.
About Mrs. Jelly Beans

Everybody Loves Paper

June 22nd, 2007 @ 8:24 am by Mrs. Jelly Beans

One sleepless night in Ottawa, I started my menu cards and table names assembly line. *beep, beep, beep, beep*

Photo Sharing and Video Hosting at Photobucket Read more…

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Mrs. Bell Pepper's Picture
Mrs. Bell Pepper, Philadelphia Age and Occupation: 28, Resident Physician Fiance's Age and Occupation: 30, Resident Physician Engagement Date: May 30, 2006 Wedding Date: June 2007 Venue: Pennsylvania Academy of Fine Arts About Me: I love whimsical details and design, everything that *sparkles*, sipping on hazelnut lattes, pugs, shopping for antiques and second-hand goods, scenic photography, delicate flowers, and checking out new restaurants in the city with my fianc??. We are planning our wedding at a unique city venue for about 75 close family members and friends. I have a lot of DIY ideas and I like to blog about ways to save money on your wedding.
About Mrs. Bell Pepper

Circular Menu Cards

May 18th, 2007 @ 1:54 pm by Mrs. Bell Pepper

menu.jpg

I discovered this unique menu card idea from Philly Knottie Just_JRM’s wedding. The menu cards were designed by Robin K Designs and she was my inspiration for my pocketfold invites and other reception ideas. I had several ideas for creating our circular menu cards, but nothing seemed to work well. I first thought about adding a gold doily and then I thought about stamping/embossing a design. The ideas just didn’t work and now with our wedding day coming soon, I had to create something…FAST!

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Mrs. Pearl's Picture
Mrs. Pearl, Los Angeles Age and Occupation: 26, High school history teacher Fiance's Age and Occupation: 37, Software engineer Engagement Date: No official date, we just decided :-) Wedding Date: July 2007 Venue: St. Anthony's Greek Orthodox Church, Ritz Carlton Huntington Hotel About Me: Mr. Pearl and I have been together for about four and a half years now. We've been "engaged" since 2004 and were originally supposed to get married in June 2006, but postponed the wedding to July 2007. I love shopping for housewares and office supplies, music, reading chick lit, football, and the diverse world of Los Angeles dining.
About Mrs. Pearl

Yummy For All Tummies

April 9th, 2007 @ 12:32 pm by Mrs. Pearl

On Thursday, we had our food tasting at the Ritz Carlton. Food was/is a really important consideration for our wedding — partly because we’re foodies and partly because it’s a major thing that a lot of people notice about your wedding. The hotel used to offer a tasting of all aspects of the dinner menu, excluding hors d’oeuvres and liquor. We did a tasting there last February about a month prior to their rule change…lucky us!

They changed their menus back in June, which meant that we needed to do another tasting of main entrees. Not-so-lucky for me (and you, my faithful readers), I forgot my camera, so there are no pics of the yumminess that sat before us. Also not-so-lucky for me is that I was suffering from what I thought was a pretty bad cold (ended up being bronchitis…yuck), so it dulled my sense of taste a bit.

We had already decided that we were going to have filet mignon as one of the menu options for sure. I am pretty predictable in my eating habits and my favorite out-to-dinner meal is filet. I guess it’s predictable that we’d have it at our wedding. :) We also tried two different types of fish and one chicken dish. In the end, we decided on the filet, one of the fish dishes, and a vegetarian dinner. Now our menu is as follows:

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Mrs. Plum's Picture
Mrs. Plum, Dallas Age and Occupation in 06: 22, Accountant by day/Floral and Event Designer by night and weekends Fiance's Age and Occupation: 24, Security Admin Engagement Date: December 31, 2004 Wedding Date: June 29, 2007 Venue: Marie Gabrielle Restaurant and Gardens About Me: I have been engaged for about two years now - yes, a long engagement, because my fiance and I wanted to wait until I graduated college, which I did this past summer! He proposed after dating just two months - crazy, I know, but 2 years later, here we are, still crazy in love :-). We are having not one, but TWO weddings and TWO receptions in one weekend - American-style and Vietnamese-style - in Dallas, Texas, where I was born and raised!
About Mrs. Plum

Our Wedding Menu (Final Version!)

March 31st, 2007 @ 2:13 am by Mrs. Plum

We finally had our menu tasting today - and I have to tell you - it was SO GOOD! happy010 I am so relieved now (not that I was too worried in the first place) because I booked the venue before ever tasting/doing any researching on the food!blush03 Everyone told me not to worry - that it was the best food at a wedding they’ve ever had - and they were right! (not to hype it up or anything silly013).

Sooo….here is what everyone’s been waiting for - Food Pictures!

Passed Hors D’oeuvres / Cocktail Hour

(we will be having premium open bar with wine, beer, and liquor)

Our signature cocktail will be a Pomegranate Martini with a Pink Sugar Rim - yummy!

Brie & Portobello Mushroom Quesadillas with Mango Guacamole

Thai Chicken on Cucumber with a Peanut Sauce (not pictured)

Miniature Crab Cakes with a Sundried Tomato Remoulade

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Mrs. Snow Pea's Picture
Mrs. Snow Pea, New York Age and Occupation: 26, Architectural Engineer and student Fiance's Age and Occupation: 26, Web Designer Engagement Date: July 4, 2005 Wedding Date: August 18, 2007 About Me: I am a DIY gal. From cooking, home improvements to wedding. Mr. Snow Pea and I met in college, and since then we've been like peas and carrots! Love cooking, traveling, and fishing.
About Mrs. Snow Pea

Poll: Steak or Chicken? Or Seafood?

March 21st, 2007 @ 5:56 pm by Mrs. Snow Pea

Mr. Snow Pea and I can only afford to have 1 choice of entree which is Filet Mignon. To have an additional choice, we have to pay an additional $10/pp. Every little bit adds up and we feel there should be enough courses and appetizers to satisfy those who don’t eat beef.

So if you only had a choice of beef or chicken, which would you choose? (I hope everyone chooses beef)


View Results


(Vegetarian upon request is no additional charge)

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