Hot Trends Part I: Mismatched and Marvelous!

Mismatched bridesmaids dresses are gaining momentum and with good reason! Not only does this option free you(the bride) from the pressure of finding the perfect bridesmaids dress that will fit the shape and personality of your attendants, but it gives them the freedom and ability to find what's a good fit for them. Giving your bridesmaids options will keep them happy and excited to be standing by your side!







(Photo cred: Martha Stewart, Matthew Morgan Photography,Polka Dot Bride, Ken Kienow Photography)

Creative Guest Book Idea!

Make your guest book table interactive and fun by setting up a Polaroid Guest Book table. Have a close friend or family member stand in as an attendant to take photos of each guest with a Polaroid camera. They can immediately sign their names to the photo and affix onto a page with adhesive photo corners. Now, you can remember (if only their smiling faces) who was at your wedding!
(Photo Cred: Jocelyn Fisher)

FAB FIND: Custom Wedding Maps by Jim Hunt Illustration

Now here is a spin on a wedding map! Jim Hunt Illustrations creates these custom cartoon maps that cleaverly dipict your wedding hot spots. Put them in your out-of-town guest bags...



or send the out as your Save-the-Dates!

Dinner 4 Two: Italian Skillet Supper

~Ingredients~
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese

~Directions~
Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.

In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.

Return chicken to the pan; heat through. Sprinkle with cheese.

Wedding desserts- a nice alternative to the traditional wedding cake

Weddings are filled with customs and traditions, and one of the most sacred of these traditions is the wedding cake. But what are the rules of tradition, if not for being broken! As a planner, I am always thrilled when couples are daring enough to step out of the box and try something different. It truly is a reflection of their personalities! Here are some fun and creative alternatives to the wedding cake...


Cupcakes


Banana Pudding


Rice Crispy Cake


Doughnuts


Pies


Ice Cream Bar


Milk & Cookies








Little Debbie Snacks


(photo cred: The Knot)

Eco FAB FIND: Organic birdseed favors

Handmade favors to order with organic wild bird seed. What a great way to be eco-friendly!

(FIND HERE: 2birdsinlove)

Dinner 4 Two: Thai Beef Steak & Noodle Salad

Cooking can be a good opportunity to bond as newlyweds. But, cooking for 2 can sometimes pose some challenges. So, today I present to you, the first installment of our weekly "Dinner 4 Two" series.

Thai Beef Steak & Noodle Salad
(makes 2 servings)

~Dressing~
3 tablespoon fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 large clove garlic, minced
1½ teaspoons thai chile paste (add a little more for that extra kick)
1 tablespoon light brown sugar
½ teaspoon sesame oil
2 tablespoon neutral flavored oil (like canola or grapeseed)

~Salad~
½ pound skirt steak or flank steak, or a similar thin cut
1 ounce pad Thai noodles, soaked until soft in boiling water, cut into pieces if very long, and chilled
1 large handful mesclun or chopped lettuce
1 large handful shredded cabbage
3 thinly-sliced radishes
1 small julienned carrot
⅓ cup seeded, diced cucumber
1 avocado (stoned, scooped and diced)
⅓ cup diced mango
⅓ cup seeded, diced tomato
2 thinly-sliced scallions
2 tablespoons toasted, chopped peanuts (2 to 3)
½ cup chopped cilantro, mint, or Thai (or regular) basil or a combination (this is best)

Directions:
1- Whisk all dressing ingredients together and let set at room temprature while you prepare the rest of the ingredients.

2-Season the beef with salt and pepper and sear in a hot skillet (preferably cast iron) for 2-3 minutes per side, or until medium rare. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing.

3-Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated. Divide the salad & noodles between two plates, mound the beef on top and sprinkle with the chopped peanuts.

Happy Cooking!