Every wedding I have ever been to has done the garter and bouquet toss. For mine, I thought about cutting the event out for a couple of reasons. First, I want to keep my bouquet. Second, I want to keep things simple and the less events, the more simple. Lol! Third, I'd have to make myself a garter.
I wavered between doing it and not doing over the past few months. My fiance doesn't seem to care either way though if we do it, he seems certain that he's supposed to take my garter off with his teeth and I'm pretty certain that he's not. Lol! Anyways, if we do it, it means I'll need to create a toss bouquet and garter. That's two extra tasks to do. As simple as I want to make things on myself, the things that are keeping me from cutting the event is my love of crafty projects and my love of accessories. What can I say? I am a child of our consumerist culture and I just love things! Especially pretty, girly things!
So in considering making the toss bouquet, I had come to a few conclusions. First, the toss bouquet won't be a duplicate of my own bouquet because I didn't order flowers for it and didn't want to spend more money on flowers for it. That means the toss bouquet will be a completely different bouquet. If I don't end up using all the flowers I ordered, I'll make the toss bouquet out of the leftover flowers. So helping to decide whether or not I want to do the event will be if I have any or enough flowers leftover to make a toss bouquet.
As for the garter, that's easy. I have enough scrap fabric to make a garter. I can also use the extra lace cut from my wedding gown. Or I can buy some lace edging from a fabric store for pretty cheap. Lots of options. I'm not worried here. Lol!
So I'm hoping to drop by my parent's place this weekend to pick up the rest of the flowers I had shipped there. Once I have all my materials, I'll be making the bouquets, corsages and bouts. Then it's all about the centerpieces. Oh wait, I haven't finished the invitations!
Shoot! That has to take priority cause they gotta go out in a few weeks! Lol!
Thursday, May 27, 2010
Thursday, May 13, 2010
Casserole
I never made a casserole until I left my parents' place. Even then, I made it rarely. Lately, I've discovered that it is a great way to get rid of leftovers and other bits of food left in the fridge! It's also great cause it's an all-in-one meal.
My latest attempted included one small box of frozen spinach, some seitan cubes I had in the fridge, cooked rice, leftover onion and leftover veggie broth and some smoked gouda cheese that needed to be used up. I sliced and diced the seitan cubes and onion. For the veggie broth, I made a roux of butter and flour and added it to the broth to thicken into a creamy sauce/gravy. After I grated the cheese, I tossed everything together with some seasonings and an egg and baked it in the oven for about 45 to 50 minutes at 350 degress F. Then I sprinkled a little more cheese and bread crumbs on top and baked it for another 10 to 15 minutes. Gouda doesn't make for the best topping, but it was what was on hand. It actually turned out pretty yummy!
As a reference, I used this site to help me make my casserole:
http://lancaster.unl.edu/food/ciqi.shtml
My latest attempted included one small box of frozen spinach, some seitan cubes I had in the fridge, cooked rice, leftover onion and leftover veggie broth and some smoked gouda cheese that needed to be used up. I sliced and diced the seitan cubes and onion. For the veggie broth, I made a roux of butter and flour and added it to the broth to thicken into a creamy sauce/gravy. After I grated the cheese, I tossed everything together with some seasonings and an egg and baked it in the oven for about 45 to 50 minutes at 350 degress F. Then I sprinkled a little more cheese and bread crumbs on top and baked it for another 10 to 15 minutes. Gouda doesn't make for the best topping, but it was what was on hand. It actually turned out pretty yummy!
As a reference, I used this site to help me make my casserole:
http://lancaster.unl.edu/food/ciqi.shtml
Salads
I have never been a big fan of salads. If I can have something else, I'll usually not opt for a salad. That said, there are some really delicious salads out there! Whole Foods has this awesome mesclun salad that comes with medallions of goat cheese, cranberries and walnuts with a balsamic vinaigrette. I don't usually use the dressing as the cheese and cranberries and walnuts pack a mighty big flavor already, but I'll dip some leaves in it every so often. If you can get your hands on it, or if you can make your own, it's well worth it!
Another salad I love is the iceberg wedge from Mermaid Inn. I absolutely love their lobster sandwich, which I no longer indulge in. Now the only thing I can have there is their delicious iceberg wedge. It's a quarter of a small head of iceberg lettuce with a deliciously flavorful, thin blue cheese dressing drizzled on top. It's not really a meal, but I always come out feeling rather satisfied when I'm done.
On my own lately, I've been packing my own favorite version of salad. It's not low fat, but it satisfies me when I want to feel like I'm being good by eating a salad. It's got baby spinach, avocado, pepperjack cheese, tomatoes and carrots. There's no dressing as it depends mostly on the avocado and pepperjack for flavor. I rather prefer it without the dressing. So here's the recipe below:
1 cup baby spinach
1 medium carrot, cut into little match sticks or sliced into thin rounds
1 quarter of a tomato, sliced very thin
1 cubic inch of pepperjack cheese, sliced thin
1/2 of a small avocado
Toss the spinach, carrot and tomato together and top with cheese. I then spoon the avocado out of the shell and place the spoonfuls around the top of the salad. That's pretty much it. If you're even lazier, just put everything in a big bowl, cover and shake it around. That's it!
Another salad I love is the iceberg wedge from Mermaid Inn. I absolutely love their lobster sandwich, which I no longer indulge in. Now the only thing I can have there is their delicious iceberg wedge. It's a quarter of a small head of iceberg lettuce with a deliciously flavorful, thin blue cheese dressing drizzled on top. It's not really a meal, but I always come out feeling rather satisfied when I'm done.
On my own lately, I've been packing my own favorite version of salad. It's not low fat, but it satisfies me when I want to feel like I'm being good by eating a salad. It's got baby spinach, avocado, pepperjack cheese, tomatoes and carrots. There's no dressing as it depends mostly on the avocado and pepperjack for flavor. I rather prefer it without the dressing. So here's the recipe below:
1 cup baby spinach
1 medium carrot, cut into little match sticks or sliced into thin rounds
1 quarter of a tomato, sliced very thin
1 cubic inch of pepperjack cheese, sliced thin
1/2 of a small avocado
Toss the spinach, carrot and tomato together and top with cheese. I then spoon the avocado out of the shell and place the spoonfuls around the top of the salad. That's pretty much it. If you're even lazier, just put everything in a big bowl, cover and shake it around. That's it!
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