Friday, February 26, 2010
AKA - We've started a marriage savings account.
Well, that's what I'm calling it. I'm sure he'll have another name for it without the M word in it.
My big brother, who's a newlywed has this to say: "That's a big step. Man. You'll need to go ahead and stock that thing as much as you can." (In referring to the savings account).
Thanks, big bro.
So much to think about in the actual planning of a wedding. (Which, to be clear, is not yet happening.) But there have been discussions.
I know why planning a wedding makes people NUTS.
Whom to walk me down aisle..
Color of my dress..
Color of bridesmaid dresses..
Style of my dress..
Type of flowers..
Sit down dinner.. or buffet..
Hair up or down..
To elope or not?
Yes that non-stressful path is very much an option in my mind. The ONLY think keeping from that, is the constant regret I know I would live my whole life with.
I don't like the idea of everyone's eyes being on me for any given moment, but..
I do want to wear the big white dress.
I do want to dance with family and friends whom I never get to see.
I do want the tradition of it all.
I want to come up with little quirks.. find unique things. I want to pick the perfect date. I want to pick the perfect location. I want to do it the Jaimie way. I think If I hop a plane to Vegas, that won't happen.
I think the only thing I do know: where we want to honeymoon. Europe. Italy, France or Ireland. Just somewhere.. over there.
But we'll probably end up at a beach somewhere... sharing a Tecate.
Thursday, February 18, 2010
My mom said I need a ring to put in it.
Thursday, February 11, 2010
1 hr 10 min
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed Cool Whip Whipped Topping
1 square White Chocolate, shaved into curls
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Got this one from Kraft.com