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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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Latest Gallery Pics

My engagement ring:)Inspiration for Miss Fried Chicken's CenterpiecesMiss Fried Chicken's Bridesmaid Dresses :)Miss Fried Chicken's Bridesmaid Dresses :)
Mrs. Orange's Picture
Mrs. Orange, New York Age and Occupation in 06: 29, Librarian Fiance's Age and Occupation: 25, Academic Engagement Date: January 25, 2006 Wedding Date: March 2007 Venue: Nassau County, Long Island About Me: Mr. Orange and I met thanks to my college friend and Mr. Orange's dad in Feb. 05. I love to eat, cook, watch Dog the Bounty Hunter, Without a Trace, L&O, and MTV Hits as well as chill with my cat Illie, work on little DIY projects for the wedding, do extensive wedding related searches on Google using my "skills." Ha-ha. We are having a 150+ ppl wedding incorporating his Jewish background and my Japanese heritage.
About Mrs. Orange

Last Minute DIY Project #1

February 27th, 2007 @ 2:38 pm by Mrs. Orange

We finalized the menu the first week of February, but I waited till 18 days before the wedding to print the menu with my finicky Epson inkjet printer.

3-4 menus/table x 15 tables = approx. 45. Took 2 hours to print. :(

The text is in dark brown (which matches the invite and place card) and the fonts are those used in the invite as well (Script: Carlotta Block: Garamond). On the top is a diagram of how to make a paper crane (which will again match the invite and the place card).

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Mrs. Orange's Picture
Mrs. Orange, New York Age and Occupation in 06: 29, Librarian Fiance's Age and Occupation: 25, Academic Engagement Date: January 25, 2006 Wedding Date: March 2007 Venue: Nassau County, Long Island About Me: Mr. Orange and I met thanks to my college friend and Mr. Orange's dad in Feb. 05. I love to eat, cook, watch Dog the Bounty Hunter, Without a Trace, L&O, and MTV Hits as well as chill with my cat Illie, work on little DIY projects for the wedding, do extensive wedding related searches on Google using my "skills." Ha-ha. We are having a 150+ ppl wedding incorporating his Jewish background and my Japanese heritage.
About Mrs. Orange

Ready! Set! Eat!

February 8th, 2007 @ 9:29 am by Mrs. Orange

I have no idea how anyone is going to eat after an hour of cocktail hour. But, here’s what Mr. Orange and I decided on with dinner. We have our semi-final meeting with our caterer this Saturday! As I look back, Papa Orange who does not speak much English saw the menu last year and uttered these words: “Lots of food I like.”

Appetizer
Seasonal Fresh Fruit Salad on a Platter with Raspberry Sauce

Salad
Fresh Mesculn mix with Raspberry Vinaigrette Dressing and Toasted Walnuts

Intermezzo
Penne Pasta with Red Sauce

Entrees
(Pick One)
Prime Rib of Beef Au Jus
Chicken served with Artichoke Hearts in a White Wine Sauce
Jumbo Stuffed Shrimp with a blend of crab and lobster
Norwegian Salmon with Dill Sauce

Dessert
Wedding Cake
HÆ’¤agen Daz Ice Cream Sundae Bar
Mini Viennese Hour
Espresso / Cordial Cart

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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

Wedding Menu

February 6th, 2007 @ 5:17 pm by Mrs. Plum

Thanks for all of your input towards my wedding day menu - it really helped! Here’s the menu we decided on (to be confirmed at the tasting in several weeks):

Passed Hors D’oeuvres

Miniature crab cakes with sundried tomato roulade

Brie & Portobello Mushroom Quesadillas with Mango Guacamole

Fire Cracker Shrimp Spring Roll with an Asian Chili Sauce

Passed wine and Signature Cocktails in the Garden

Salad

Grilled Marinated Shrimp

Served on a Bed of Spinach

Topped with Mandarin Oranges, Slice Almonds and Vanilla Mint Vinaigrette

Read more…

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Mrs. Ladybug's Picture
Mrs. Ladybug (formerly Miss Ladybug), New York/Philadelphia Age and Occupation: 31, Full-time blogger from 7 pm to 12 am Fiance's Age and Occupation: 31, Playing video games while I blog from 7pm to 12 am Engagement Date: August 2005 Wedding Date: April 15, 2006 Venue: Ballroom at the Ben, Philadelphia About Me: I am the 2nd of 5 girls. Yes, you read that right, 5 girls. I don't know if there's anything interesting about my wedding that I can tell you but I was proposed to twice.
About Mrs. Ladybug

Menu and Program Template

January 31st, 2007 @ 2:55 pm by Mrs. Ladybug

I thought someone could use my Microsoft Word program and menu templates. The programs have some Korean in them too.

menu.doc
program.doc

Enjoy! :)

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Mrs. Emerald's Picture
Mrs. Emerald, Chicago Age and Occupation: 26, Wedding Planner 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

Too Many Choices

January 16th, 2007 @ 11:30 am by Mrs. Emerald

For our traditional sit down dinner reception, I initially assumed that we would give our guests a choice of entrees, be it chicken, beef, duck, or whatever. But the more I think about it, the more complicated it seems to get! Am I wrong? For one thing, we aren’t even scheduled to have our menu tasting until early to mid summer (our wedding is in early September). We’d have to bump up our tasting so we know what we’re serving, in order to put the correct entree choice on the card. Then we’d have to go through the whole hassle of having people mark down their choice on the response card. Another thing is, on most of the sample response cards I’ve seen (on invite websites, knottie bios, etc.), this does not seem to be common… Most cards I’ve seen have simple text along the lines of:

(M) __________________

__ Accepts
__ Declines

Kindly respond by blah blah blah date…

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Mrs. Lime's Picture
Mrs. Lime, Los Angeles Age and Occupation in 06: 25, Design Fiance's Age and Occupation: 25, IT Engagement Date: July 7, 2006 Wedding Date: August 5, 2007 Venue: An historic estate About Me: Between work and wedding planning, I try to squeeze in napping, drawing, random spurts of craftiness, tennis, and eating lots of Sprinkles cupcakes, dark chocolate, and noodles of all kinds. Mr. Lime and I have spent our adult lives growing up together, and we're very excited to finally be getting married!
About Mrs. Lime

Poe-tay-toe, Poe-tah-toe

December 2nd, 2006 @ 1:40 pm by Mrs. Lime

Both Mr. Lime and I are quite the tuber lover. Please see below excerpts from one of our potential caterers’ sample menus:

Martini Mashed Potato Bar
Warm Garlic Yukon Gold Mashed Potatoes

With a Variety of Toppings to Include:
Lamb Ragout,
CrÆ’¨me Fraiche,
Caviar*,
Crispy Onions,
Tomato Salsa,
Shredded Jack and Cheddar Cheeses,
Crumbled Blue Cheese,
Broccoli Florets,
Sour Cream,
Crispy Bacon,
Scallions,
Fresh Chopped Herbs

Read more…

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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

Dinner Menus

November 17th, 2006 @ 1:40 pm by Mrs. Plum

Please pick your favorite:

Menu 1
Appetizer/Salad - Marie Gabrielle Crab Cake served on a Bed of Wild Field Greens topped with Tortilla Crisps, Diced Tomatoes and Ancho Honey Vinaigrette

Intermezzo - Raspberry Champagne Sorbet served in a Lemon Half garmished with fresh fruit and kiwi puree

Dual EntrÆ’©e Selection - Herb Crusted Tenderloin of Beef Served with a Wild Mushroom Brown Sauce paired with Fresh Grilled Salmon Topped with Grilled Jumbo Shrimp Served with a Mandarin Burre Blanc, Wild Mushroom Risotto, Grilled Asparagus and Roma Tomatoes Marinated in Olive Oil and Garlic

Dessert - Hazelnut Chocolate Mousse Tower with Fresh Berries and Raspberry Sauce, Freshly Brewed Starbucks Coffee - Regular and Decaffeinated Blends

Menu 2
Cocktail Hour & Passed Wine in the Garden, Passed Hors d’oeuvres in the Garden

Salad - Grilled Marinated Shrimp Served on a Bed of Spinach Topped with Mandarin Oranges, Slice Almonds and Vanilla Mint Vinaigrette

Intermezzo - Black Berry Sorbet served in a Sugar Rimmed Martini Glass Garnished with Fresh Fruit and Mango Puree

Dual EntrÆ’©e Selection - Grilled Tenderloin of Beef Served with a Smoked Cherry Brown Sauce Paired with Asparagus Crusted Seabass Served with a Champagne Lemongrass Sauce, Chive Potato Cake, Julienne Vegetables

Dessert - Vanilla Bean Creme Brulee in a chocolate shell with fresh berries and trio of sauces, Freshly Brewed Starbucks Coffee

Menu 3
Cocktail Hour & Passed Wine in the Garden, Passed Hors d’oeuvres in the Garden

Salad - Baby Greens and Herb Salad Tossed with Toasted Pecans, Dried Cranberries and Phyllo Goat Cheese Tartlet Served with a Sherry Vinaigrette

Intermezzo - Mango Hebernerd Mint Sorbet served in a Sugar Rimmed Martini Glass Garnished with Fresh Fruit and Blackberry Current Puree

Dual EntrÆ’©e Selection - Prime Grilled Tenderloin of Beef Served with Port Wine and Basil Demi Glace Paired with Cold Water North Australian Grilled Lobster Tail Served with a Shallot Tarragon Beurre Blanc, Lemon Saffron Couscous with Peas and Roasted Red Peppers, Assorted Grilled Vegetables Marinated in Olive Oil and Garlic

Dessert - Marie Gabrielle Key Lime Brulee with Fresh Berries and Trio of Sauces, Freshly Brewed Starbucks Coffee

Which menu is your favorite?


View Results

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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

Pick My Hors d’oeuvres Menu

November 15th, 2006 @ 4:23 pm by Mrs. Plum

Please help me pick what you would want to eat (sorry I don’t have any pictures!). These will be passed after the ceremony during the cocktail hour.

Passed Hors d’oeuvres

(Select Three)

  • Baby Stacked Tomato Mozzarella with Basil Pesto
  • Brie & Portobello Mushroom Quesadillas with Mango Guacamole
  • Curry & Grape Chicken in a Wonton Cup
  • Phyllo Pasty filled with Wild Mushrooms
  • Thai Chicken on Cucumber with a Peanut Sauce
  • Miniature Crab Cakes with a Sundried Tomato Remoulade
  • Phyllo Spinach Triangles topped with Wasabi Cream
  • Vegetarian Spring Roll with a Sesame Dipping Sauce
  • Artichoke, Brie and Kalamata Olive Tart with Pesto
  • Hickory Smoked Barbecue Shrimp Tartlets and Mandarin Sauce
  • Miniature Smoked Chicken Tostado with a Mango Pico
  • Avocado Stuffed Cherry Tomatoes with Salsa Fresca
  • Miniature Beef Quesadillas with Pepper Jack Cheese and Fresh Pico
  • Fire Cracker Shrimp Spring Roll with an Asian Chili Sauce

Dinner courses to come…

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Mrs. Lemon's Picture
Mrs. Lemon, Los Angeles/Monterey Age and Occupation in 06: 26, Graduate Student (Public Policy) Fiance's Age and Occupation: 29, Environmental Consultant Engagement Date: April 7, 2006 Wedding Date: July 7, 2007 Venue: Rosary Chapel & Monterey Marriott, Monterey, CA About Me: My FI and I met online, but we like to tell people that we met at a "cookie shop" which is the technical location of our first encounter. He proposed exactly 1 year, 1 month and 6 days after our first date (it's the only part of his proposal speech that I remember), and we're planning long-distance from Los Angeles for a July wedding in my hometown of Monterey, CA. I have a passion for all things "cool, cute and quirky" and I enjoy video games, reading blogs (WeddingBee, trashy celeb, consumer & political) and crafting in my spare time, if I have any!
About Mrs. Lemon

DIY: Cocktail/Bar Menu Generator

November 7th, 2006 @ 12:25 pm by Mrs. Lemon

If you’d like to help your guests with their cocktail choices, a bar menu can do just the trick. BarMenus.com has a wonderful menu generator that does all of the hard design work for you and produces a beautiful PDF copy of the artwork that you can print out yourself!

bar-menu.JPG

With 59 backgrounds, a wonderful selection of cocktails (you can even insert your own drinks & descriptions) and the option of adding your own logo to the bottom, this is the easiest wedding design project ever!

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Mrs. Bird of Paradise's Picture
Mrs. Bird of Paradise, New Orleans Age and Occupation in '06: 26, Graphic Designer Fiance's Age and Occupation: 24, Operations Manager Engagement Date: November 28, 2005 Wedding Date: November 18, 2006 About Me: The wedding is around the corner and planning has been a blast! I've enjoyed nearly every detail obsessed minute of it and I can't imagine what I did with my time before all of this! I can't wait for our wonderful day and the rest of my life with Mr. Soon-to-be Bird of Paradise.
About Mrs. Bird of Paradise

Yum, At Least I Hope

October 27th, 2006 @ 2:35 pm by Mrs. Bird of Paradise

These are our menus for the rehearsal dinner and wedding:

- Rehearsal Dinner Menu -

Salad -
Assorted Baby Greens with Goat Cheese, Pistachios, Endive, Toasted Croutons and Steen’s Cane Syrup Balsamic Vinaigrette Emulsion

Entrees -
Cast Iron Skillet Catfish with Sauce Menuiere, Crawfish Pecan Relish and Brabant Potatoes
or
Grilled, eight ounce Filet Mignon set on Roasted Garlic Mashed Potatoes and Baby Carrots

Dessert -
The groom’s cake served with hot coffee

Read more…

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Mrs. Butterfly's Picture
Mrs. Butterfly, New York Age and Occupation in 06: 27, Bridezilla in training Fiance's Age and Occupation: 30, Making me happy by saying "yes dear" to everything related to wedding planning. Engagement Date: February 3, 2006 Wedding Date: November 18, 2006 Venue: Twenty-Four Fifth About Me: Our wedding will be small but fun. I want a whole range of music including cheesy 80's music! But we'll see how that works out��‚��
About Mrs. Butterfly

Tiny Bells

October 23rd, 2006 @ 11:25 am by Mrs. Butterfly

Remember my idea about mini-bells for the menus? Well, they’re finally in and I love them! Look how small they are!

bell.jpg

Read more…

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