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
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! 


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!
·         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


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.