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Friday, December 27, 2013

I am getting married tomorrow!

December has flown by! Christmas came and went and now its wedding eve...

On Christmas Eve we picked up our friends from Australia at the airport. The poor things travelled 3 days to make it for Christmas eve and it has been so wonderful having them here. On Christmas day we slept in, opened stockings and played in the snow! It is fun to play outside with Aussie's who are soaking in all things winter, they shoveled, had a snow ball fight,  went snowshoing and walking on the frozen lake.

On Boxing Day we made another return to the airport to pick up another bridesmaid and dear friend, Vikki!! We were all so tired after  a pancake breakfast and a dress fitting we spent the day drinking hot toddy's and watching the Godfather marathon on TV. It was the perfect relaxing day!

Today we have our bridesmaid lunch and rehearsal! Everything feels very surreal but I am so excited.

In 24 hours we are taking the plunge, and I will be Mrs. Jones....

Pictures and stories to follow....

xoxo

Thursday, November 28, 2013

Crockpot Chicken Noodle Soup

Last Sunday I cooked up a storm - Risotto, shortbread and soup! I loving cooking lots on Sunday's and having it through the beginning of the week when we absolutely do not feel like cooking.

This was a new recipe and certainly a new staple. It was so easy and tastes so amazing, you will definitely wow people with this one, just don't tell them how easy it is.


Crock-pot Chicken Noodle Soup



Ingredients
2 cups of carrots chopped
3 ribs of celery chopped
1 medium onion chopped
Rosemary (fresh or dried)
Ginger (fresh or dried)
900ml Chicken Soup Stock ( I added more)
1cup of white wine (if not using wine, add more stock)
3 large boneless, skinless chicken breasts
Salt and Pepper to taste
2 cups cup egg noodles (I used whole wheat, egg white only and I added more)

1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
ngredients
  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
- See more at: http://www.recipefavorite.com/2013/11/crockpot-chicken-noodle-soup.html#sthash.bNZgWQHZ.dpuf
 Directions:Spray crock-pot with non stick cooking spray.
Put carrots, celery and onion in the bottom of crock-pot
Add rosemary, ginger and salt and pepper
Place chicken breasts on top
Pour in wine and chicken stock
Cook 4.5 hours on high or 7.5 hours on low
Remove chicken breasts, shred chicken with a fork and put it back in the crock-pot. Add noodles noodles and continue to cook to 30 mins.

Voila! This soup also freezes well if you want to make and store for another time.
 
Spray crockpot with non-stick spray.
 
 Add carrots, celery, onion, ginger and rosemary.
 
 Arrange chicken on top of vegetables.
 
 Add broth, wine (if using), salt and pepper.
 
 Cook on low for 8 hours.
 
 Remove chicken, shred with two forks and put back into pot.
 
 Add noodles and cook on high for 20-30 minutes.
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
- See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.mcgo8Of2.dpuf
Ingredients

  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
- See more at: http://www.recipefavorite.com/2013/11/crockpot-chicken-noodle-soup.html#sthash.bNZgWQHZ.dpuf
ngredients

  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
- See more at: http://www.recipefavorite.com/2013/11/crockpot-chicken-noodle-soup.html#sthash.bNZgWQHZ.dpuf
ngredients

  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
- See more at: http://www.recipefavorite.com/2013/11/crockpot-chicken-noodle-soup.html#sthash.bNZgWQHZ.dpuf
ngredients

  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
- See more at: http://www.recipefavorite.com/2013/11/crockpot-chicken-noodle-soup.html#sthash.bNZgWQHZ.dpuf
ngredients

  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
- See more at: http://www.recipefavorite.com/2013/11/crockpot-chicken-noodle-soup.html#sthash.bNZgWQHZ.dpuf

Wednesday, November 27, 2013

Wedding Wednesday Update! 31 Days to go!

Here is my list as of today....31 days to go! Holy Moly! With all of the Christmas parties and things hitting at the same time I feel a bit overwhelmed, but I am trying to take it day by day. I also get overwhelmed with excitement thinking about everyone coming into town - Shalni, Zee, Nikey, Vikki...ahhh cannot wait!

Set a date Dec. 28 2013
Book Church
Book reception venue
Book photographer
Book videographer
Book music (Jeff's list)
Ask wedding party
                                                              Create wedding website see it here
Register 
Book florist
Buy wedding dress
Book ceremony musician
                                                                    Engagement Photos 
                                                         Engagement Party Invitations
Select & Order bridesmaid dresses
Select and order groom & groomsmen attire (Jeff bought a tux, must select groomsmen ASAP)
Select and order flower girl dresses 
Purchase veil and accessories for dress
Book cake baker
Cake Tasting  - going to be heavenly!
Buy cake knife & server Borrowing from my sister
Order save the dates
Finalize guest list
Send save the dates
Book officiant
Pre-marital counseling
Order guest book 
Hotel room blocks
Hire calligrapher  (Thank you Dad! - he did all the work:) 
Wedding  announcement
Find wedding shoes - cant wait to wear em!!
Find wedding jewelry    found too much now need to choose 
Find garter 
Book makeup artist & hair stylist
Menu tasting
Hair & make up trial *Makeup booked for November
1st dress fitting    It was finally my size-ish and soo exciting to see it come together!
2nd dress fitting
Create/Order  ceremony programs
Order invitations    (one of my least favourite things to do)
Mail invitations 
Rehearsal dinner  not doing one
Book Bridesmaids Lunch
Wedding Favours - Going to do a donation
Book transportation (done, Jeff's List)
Buy bridal party gifts
Order gifts for parents
Gifts for flower girls and ring bearer
Bachelorette party- ahhh mazing
Bridal shower - so wonderful 
Bridal Shower Thankyou Notes -
60 thankyou notes in 8 days im pretty proud of myself!
Purchase wedding bands - had to change my engagement ring as well can't wait to see them!!
Put together picture list for photographer *Started it
Get marriage license *started it
Book honeymoon (Jeff's List) So excited! We are going to Sandels in Antigua!
Music selections to band and ceremony artist
Order thank you notes
Wedding announcement
Seating Chart * started

Evening timeline for M/C
Write thank you speech

Walk down the aisle & say I do!

Sunday, November 24, 2013

To die for (vegan) green pea risotto

Tonight I made Gwyneth Paltrow's green pea risotto. I love risotto and was over the moon to find one that contains no cheese or butter or wine (well okay let's be serious I'm okay with wine, but in this case it's in my glass instead of the pot...bonus) low fat risotto....she's a freaking genius! 

Ingredients 
1 quart vegetable stock 
1 lemon
2 Tbsp extra virgin olive oil 
Half a yellow onion finely chopped
1 leek finely diced ( I used 2 big leaves of bok Choy)
2 garlic cloves finely minced 
Thyme sprigs (6) I just used a bunch of dried
Pinch of coarse salt 
1 cup arborio rice
2 cups baby spinach 
1 cups English peas (or frozen peas) 
1/4 roughly chopped fresh basil
Freshly ground pepper

Directions

Warm veg stock and set burner to low

Zest lemon and set aside. Juice lemon and set aside.

Heat olive oil in large heavy pot on high heat. Add onion and leek turn heat to medium, cook until vegetables soften. Add garlic and thyme and pinch of salt cook for two minutes. Turn heat to high add rice and lemon juice and cook until lemon juice is absorbed. Add a ladle of stock and stir until absorbed. Continue until all stock is used - about 20 minutes. Add lemon zest, peas, and spinach stir and serve immediately. 

Serves 4.

Enjoy!!

Friday, November 15, 2013

18 Things Everyone Should Make Time for Again

I saw this post and really loved it so I thought I would re post for all of you to ponder...

Original source here:

18 Things Everyone Should Start Making Time for Again
NOV. 15, 2013

1. Writing things by hand. Letters to friends, lists for the store, goals for the week, notes for lovers, thank you cards and memos to coworkers. Digital communication is easy and convenient but ask anybody: there’s a huge difference between texting someone to say that you love them and hope they have a great day and writing it on a note and leaving it next to their bed.
2. Savoring time to do nothing. Taking a cue from pre-industrialized society and cultures that enjoy siestas and long, drawn-out, sit-down teas that serve no other purpose than to spend time enjoying the time you have.
3. Thinking before responding. We’ve become too conditioned to require things immediately. Someone asks a question, and we have to respond that second. Such was not the case before instant messaging and comment threads. A sign of true intelligence and confidence, I think, is someone who takes time to consider the question at hand in a little more depth, and then offers a response.
4. Cooking a nice meal just for the sake of doing so. It really trains you to defy your need for instant gratification and of course puts you in touch with something that’s very human and can be lovely if done right.
5. Getting really dressed up for no other reason than just wanting to.
6. Books. Actual hard copy books that you can scribble notes in and mark off sections of and smell ink through and hear the sound of turning pages and bending spines while you read.
7. Making phone calls to relatives for no other reason than to just say hi, and to ask how they’re doing.
8. Disconnecting from technology frequently enough that we won’t be anxious and feeling like we’re missing something when we try to do so for an extended period of time.
9. Celebrating things with long, multiple course dinners that we hold for people as opposed to just drinking ourselves into an oblivion and being belligerent (that has it’s time and place, of course, but having thoughtful, celebratory dinners is a dying art).
10. Cleaning because it’s satisfying and doing things like painting walls or getting fresh flowers just because it’s therapeutic.
11. Spending time with kids, and doing kid things with them. They just know what’s up.
12. Answering things in a timely fashion, not putting off invitations and requests just because we can.
13. Making sure relationships are actually based on time spent with one another. People seem to be sustaining them through only digital means with increasing frequency and I can understand how that’s important if it’s temporarily long distance but in general, physically being with people is the only thing that will give you that sense of human connectedness.
14. Just sitting and listening to music. We’ve made music background noise in our everyday lives, but now and again we should just sit and enjoy it like people used to.
15. Traveling by train, or if that’s not possible, at least exploring places that you pass everyday. Especially if you live in a big city, there are always little hidden gems around that you won’t believe you lived without seeing while they were a block away from you all along.
16. Putting personal health and well-being first, as it often falls to the wayside in importance. This means, aside from the obvious, taking those personal days and using them to just relax. We’ve made such a quirky commodity out of enjoying napping and relaxing, as though doing so makes us boring and old. It doesn’t, it’s healthy.
17. Planning something, especially with someone else, as simple as dinner or as grandiose as a long vacation next year. You always need something to look forward to.
18. Stopping to talk to people throughout the day. Connecting with them genuinely, as such interaction is really important but is becoming increasingly less common. Turning our phones off when out to dinner (who even turns them off anymore?) and learning to not spend all of our time documenting whatever we’re doing for social media. It often takes away from the experience itself. 

Happy Friday Everyone! I will post pics from the bachelorette as soon as I get my paws on them. In the mean time here is a teaser from my friend Jessica's sister.

Monday, November 11, 2013

Wedding Shower

Hello friends, Happy Monday (no this week its not an oxymoran!) I had a fantastic weekend! On Thursday night my aunts, cousin, mother, mother in law to be and sister hosted a cocktail wedding shower for me. It was so much fun, it was amazing to have all my friends, family and family to be all together.

My Aunt decorated her house in Christmas theme as that is the theme for our wedding (well winter wonderland) but anyways it was just stunning, definitely a good jump start into the Christmas season!

Everyone's generosity was overwhelming, Jeff and I receieved so many beautiful things for the house...soon to be "our" house! Side note: after we brought all the presents into the house and it looked like we just moved in Jeff turns to me and says "wow a wedding shower really prepares a woman to be a housewife." With all kitchen cooking and baking stuff it would certainly seem that way...and I am totally good with that (you should see all my fun new baking tools!)

Croquembouche

The Amazing ladies that hosted the shower

My Mom and I

Some of my BM's


Grandma and granddaughters :)


Family

After a fun game where they read me the 1955 rules for being a good wife...let's just say I am sure glad I wasn't getting married then!




Jeff registered for this and was so excited we got it. It was from our beautiful flower girl Claire.



Instead of giving cards everyone was asked to give an ornament it was so nice! I am very excited as we don't have any special ornaments and now we have ones chosen by our closest friends that are so beautiful!!

Thank you again to all these wonderful ladies!! Tomorrow I will post about the bachelorette party. All I can say is that it was amazing and as a teaser the theme was Bride is the New Black (based off of Orange is the New Black)

xoxo

Monday, November 4, 2013

Butternut Coconut Crockpot Curry

Good Morning, happy Monday!

You know what Monday means? It means yesterday was Crockpot Sunday. As the weather is getting colder and wedding plans are getting crazier the crockpot has become our best friend. Last week we got 3 days out of our chili! This weeks challenge: crockpot curry.

I found the following recipe, flew through the grocery store, threw things in the pot and voila!
I decided to add chicken and more of all the other ingredient as well...I have a hungry man to feed!

Butternut Coconut Curry Recipe

Ingredients: 


  • 1 cup chopped carrots
  • 1 small onion, chopped
  • 1 tablespoon Olive Oil
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons curry powder (add a little more) 
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt (add more and pepper to taste as well)
  • 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
  • 2-1/2 cups vegetable broth (I probably added 3 cups)
  • 3/4 cup coconut milk (I added 1 cup)
  • 1/2 cup uncooked basmati or jasmine rice (once everything was cooked I added 2 cups of cooked rice)

    1 lb boneless, skinless chicken chopped into big chunks

Directions

  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice, carrot mixture and raw chicken chunks. Stir and cover and cook on low for 4-5 hours or until rice is tender. Yield: 9 servings.
    *note squash melts into sauce so don't worry if sauce seems runny while it is cooking*

After scarfing down his bowl last night Jeff said, "you should totally blog about this, tell them how satisfied your man was!" haha so there you go, it got his stamp of approval! 


On another note...This is a very exciting week as today I finalize wedding catering, tomorrow finalize music and then onto the fun stuff, Thursday is my wedding shower and Saturday is my bachelorette party! I think it is all going to start feeling real now :)  ahh I cannot wait! I am also very lucky my maid of honor Nikey is coming to town to help celebrate this week! woo :) 

Wednesday, October 23, 2013

Wedding Wednesday Update - 66 Days to go!

Here is my list lately...slowly coming together. Now its "all the small things" (5 points if you started singing the song). While I recognize these small things are going to consume all free time until the date, lets note that in the groom's mind everything is pretty well done hahaha #thatswhywomenplanweddings

Set a date Dec. 28 2013
Book Church
Book reception venue
Book photographer
Book videographer
Book music (Jeff's list)
Ask wedding party
                                                              Create wedding website see it here
Register 
Book florist
Buy wedding dress
Book ceremony musician
                                                                    Engagement Photos 
                                                         Engagement Party Invitations
Select & Order bridesmaid dresses
Select and order groom & groomsmen attire (Jeff bought a tux, must select groomsmen ASAP)
Select and order flower girl dresses 
Purchase veil and accessories for dress
Book cake baker
Cake Tasting  - going to be heavenly!
Buy cake knife & server Borrowing from my sister
Order save the dates
Finalize guest list
Send save the dates
Book officiant
Pre-marital counseling
Order guest book 
Hotel room blocks
Hire calligrapher  (Thank you Dad! - he did all the work:) 
Wedding  announcement
Find wedding shoes - cant wait to wear em!!
Find wedding jewelry    found too much now need to choose 
Find garter 
Book makeup artist & hair stylist
Menu tasting
Hair & make up trial *Makeup booked for November
1st dress fitting    It was finally my size-ish and soo exciting to see it come together!
2nd dress fitting
Create/Order  ceremony programs
Order invitations    (one of my least favourite things to do)
Mail invitations soo satisfying to drop these babies off at the post office. Can't wait for RSVP's back
Rehearsal dinner  not doing one
Book Bridesmaids Lunch
Wedding Favours - Going to do a donation
Book transportation (done, Jeff's List)
Buy bridal party gifts
Order gifts for parents

Gifts for flower girls and ring bearer
Bachelorette party - November 9th Cannot wait!!!
Bridal shower - November 7th  
Purchase wedding bands
Put together picture list for photographer *Started it
Get marriage license
Book honeymoon (Jeff's List) So excited! We are going to Sandels in Antigua!
Music selections to band and ceremony artist
Order thank you notes
Wedding announcement
Seating Chart

Evening timeline for M/C
Write thank you speech

Walk down the aisle & say I do!

Tuesday, October 22, 2013

Life lately

My dad doing calligraphy for the invites 
Hanging out with my adorable niece to be - Elise

Happy birthday Nina and Grandma!!

Baking thanksgiving pumpkin pies with grandma
My new favourite concoction...

Oktoberfest our rotary fundraiser. Me and jeffy before the party started


And thats pretty much it for now!
I just got an iPhone so I'm trying to see what it can do haha my old blackberry ways are dying hard! 

Xoxo

Tuesday, October 1, 2013

Pumpkin Everything!

So I fell into my second blogging rut. Oops. Thank you Vikki for saying I should get back on it. Maybe taking this on while wedding planning, starting a new job, living between two places and generally life craziness was not my best plan, butIdigress, on to something very important….FALL
Is it not the most beautiful, fun season? I love turning to corner of summer to fall. I love leggings and boots, scarfs and sweaters, beautiful leaves and pumpkin e-v-e-r-y-t-h-i-n-g!

Current pumpkin obsessions

Sweet Cinnamon Pumpkin Candle from Bath and Body Works.












My spice cake reed diffuser from Pier One




Pumpkin pie…a staple. Haven’t had any yet but I’m ready to dive in, whip cream in hand.

Pumpkin/Gourd Decorating – happening this weekend!
Pumpkin Carving – happening in October


(I should be able to re –create some of these…;)

And finally I will leave you with:


Starbucks Inspired Pumpkin Scones



Here is my recipe. I made these yesterday and just love them! I like them better then Starbucks. I go heavy on the spices and the cream cheese icing is a perfect toping!
Ingredients:
·         2 cups (260 grams) all-purpose flour
·         1/3 cup (70 grams) brown sugar
·         1 teaspoon baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         1 teaspoon ground cinnamon
·         3/4 teaspoon ground ginger
·         3/4 teaspoon ground cloves
·         1/2 teaspoon ground nutmeg
·         1/2 cup (113 grams) cold unsalted butter (1 stick of butter)
·         1/2 cup (113 grams) pumpkin puree
·         1 tablespoon unsulphured molasses (we use Blackstrap Unsulphured Molasses)
·         3 tablespoons non fat greek yogurt
·         1 egg
·         2 teaspoons vanilla
·          
FOR Spiced Creamy Glaze
·         1 cup (125 grams) powdered sugar, sifted
·         1 tablespoon pumpkin puree
·         1/8 teaspoon cloves
·         1/8 nutmeg
·         1/8 ginger
·         1/4 cinnamon
·         1 to 2 tablespoons milk
·         Half a block of cream cheese


Directions

1.       Heat oven to 400 degrees F and line a large baking sheet with parchment paper  or  spray with non-stick cooking spray.
2.       In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the spices together (cinnamon, ginger, clove and nutmeg).
3.       Then, cut the cold butter into small cubes (it is very important that the butter is cold for this). Add butter to flour mixture and cut or blend until mixture looks like coarse cornmeal or crumbs.
4.        In another medium bowl, whisk together the pumpkin puree, molasses, yogurt, vanilla extract and egg until blended.
5.       Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms
6.       Transfer the dough to a floured surface then knead it three to four times until it comes together.
7.       Then, pat or use a rolling pin to roll the dough into a 10 inch by 7 inch rectangle. Use a knife or pizza cutter (pizza cutter works best) to cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles.
8.       Transfer scones to the prepared baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool completely.
9.       Once scones have cooled, make the glaze.  Combine sifted powdered sugar, pumpkin puree, spices (cinnamon, cloves and nutmeg), and then add one tablespoon of milk and ½ a package of cream cheese (softened). Stir and check consistency. Adjust the same way as you would the simple glaze. Dip cooled scone in or use spreader to cover the tops of the scones.