Tuesday, March 31, 2009

Oh Etsy! Latest finds from one of my favorite sites!

Hello All! Here is the latest and greatest from Etsy!

Check out this beautiful Oh so French Wedding Garter from Peterene Design.

This beauty is a few of kind limited edition that uses real VINTAGE lace! How awesome is that... The aged lace can take the place of your "something old" and Peterene is kind enough to stitch a tiny blue bead inside for your "something blue" too! With a watermelon red chiffon base, the vintage black lace borders the garter and is also used on the edges of the beautiful rose in the center.

I love these sentimental Infinity Rings from Sebabe Jewelry fresh out of the beautiful state of Hawaii.

These rings make an absolute perfect bridesmaid gift symbolizing forever friendship and love. Each ring is hand forged from pure fine silver and custom made to order for you. They also come with individual organza bags and an extra special gift from the Island as well. I'm such a believer on gifting an item that really has meaning behind it and these unique rings really represent that.

One of my favorite gifts to give to family on your wedding day is a personalized hankie. This custom Mother of the Bride Handkerchief is not only delicate in appearance but also in the sentiment behind it.

Molly and Mom will customize your names, wedding date and even wedding color scheme for you to truly match your look.

A beautiful lace motif embellishes one corner and a delicate crochet edging extends around the entire handkerchief. The lace on this handkerchief is hand crocheted! The classic corner motif has been described as an Angel or a Pineapple design. You may choose from White or Ecru handkerchief, and the size is approx 12" square.

What a wonderful keepsake to give on your special day!

Happy Shopping!

Monday, March 30, 2009

Sterling reports on Hot Floral Trends for 2009!

I recently had the pleasure of contributing to an article in Event Solutions magazine, about Hot Floral Trends for 2009. In it I discuss how regardless of our economy, guests no longer want to sit at any table, today it's a scene...
A Room with a View!

Photo Courtesy of The Classic Invitation.

To read more from the article, visit the Event Solutions website and check out the 3 more tips from the ever so sweet Aubrey Blankenship.

Happy Reading!

Sunday, March 29, 2009

A Soolip Wedding: Today at the ever so beautiful Vibiana!

We are so excited to go the the 10th Anniversary of A Soolip Wedding Today! We have been trying to go for years, yet every year there seems to be a schedule conflict. This year is more special than ever because it's a big anniversary so I'm sure it will be better than ever!

If you don't have tickets yet, here's the skinny on this amazing show!

For more information, you can visit the Soolip Wedding website. Also, try to purchase your tickets before you arrive at the door to get a special discount. If you enter "launch09" in the coupon code area it will knock your ticket price down from $45 to $25! That's almost half off, so it's definitely worth looking in to for the savings...

Happy Soolip Day!

Thursday, March 19, 2009

Check out our profile on Your Wedding Day!

It's official, we are so pleased and honored to be a part of the Preferred Vendor family within the Your Wedding Day Magazine resources.

We had the privilege of interviewing with Alison, a staff writer for the magazine, a few months back and she wrote an amazing article about us! We are so flattered and grateful to receive such recognition from this prestigious publication. Check out our page and read the fabulous write-up on our profile page.

YWD is a destination wedding and lifestyle magazine and online publication. With engaging editorial, stunning photography, compelling graphics, and contributions by the industry’s finest, YWD provides our discriminating readers—brides and grooms, their parents, and their wedding professionals—with innovative and elegant ideas as well as a full complement of resources to make their wedding day a stylish occasion.

Happy Reading!

Sunday, March 15, 2009

Quote of the Day: Too sweet not to share!

Good Afternoon All!

I just bought this adorable little plaque for my office at my local Hallmark store and had to share this quote printed on it. I truly believe it describes what I do, as a wedding/event planner to a T and is just so sweet!

"It's a rare person who can take care of business while also taking care of hearts."

Hope you are having a wonderful weekend, it's such a beautiful day today!

Happy Sunday!

Saturday, March 14, 2009

Scrumptious Recipes to help you Savor St. Patrick's Day

As most of you know or will come to know, we at Sterling Engagements love holidays! If we could celebrate every single one, we would, and so very often we do.

From Saint Patrick to Snakes, there is a whole rich history of how this day came to be, including the St. Patrick's Day parade which truly introduced the idea of celebration to America. But what many remember most about St. Patrick's Day, is the spirit, wearing green and pinching those who don't, the extra luck and of course fabulous food and drinks!

So in honor of one of our favorite holidays, here are some of the best recipes around from Epicurious that we believe contribute in making this day so great!

Corned Beef Hash with Fried Eggs

2 russet (baking) potatoes (about 1 pound)
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons bottled beet horseradish
1 tablespoon Worcestershire sauce
1/2 pound cooked corned beef (from a 3- to 4-pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
fried eggs as an accompaniment

Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain. In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.

To make corned beef:
In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.

Irish Soda Bread

4 cups cake flour
1 tablespoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
1 cup dark raisins
1 tablespoon caraway seeds
1 cup cold milk

Preheat the oven to 400°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper. Sift the flour, baking soda, sugar, and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal. Add the raisins, caraway seeds, and milk. Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen. Turn the dough into a lightly floured surface. Press the dough into a ball. Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls. Dust with flour and lightly score an "X" across the top of each roll or loaf with a sharp knife. Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves. Wrap the bread in a tea towel directly out of the oven. Cool the soda bread in the tea towel on a wire rack before serving. It can be held at room temperature for up to two days or frozen for up to four weeks.

Corned Beef with Cabbage

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

Chocolate-Whiskey Soufflé Tarts

For crust
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
3/4 cup powdered sugar
1/2 teaspoon (scant) salt

For filling
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Irish whiskey
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee crystals
Pinch of salt
4 large eggs, separated
1/2 cup sugar

Sweetened whipped cream
Chocolate shavings (optional)

For the crust:
Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.

For the filling:
Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)

Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes. Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.

Tuesday, March 10, 2009

Trunk Alert: This Friday through Sunday!

Hello all my brides to be! There's some fabulous trunk shows coming up from March 13th through the 15th at the Pasadena Bridal location of Mary Linn's Bridals in Pasadena and Mon Amie Bridal Salon in Costa Mesa. Find fabulous finds from the designs of Matthew Christopher, Bellissima Bridal, Monique Lhuillier and Renee Pawele.

Matthew Christopher and Bellissima Bridal will be featured at
Mary Linn's Bridals
82 S. Fair Oaks Avenue
Pasadena, CA. 91105

Matthew Christopher

Bellissima Bridal

Monique Lhuillier and Renee Pawele will be featured at
Mon Amie Bridal Salon
355 Bristol Street
Costa Mesa, CA. 92626
(714) 546-5700

Monique Lhuillier

Renee Pawele

Happy Hunting!

Wednesday, March 04, 2009

Hear the message within "Fidelity" and join the fight in letting love be...

Tomorrow is a big day in the Supreme Courts. I saw this video and it moved me to tears. I had to post it for all of you to view and hopefully continue in spreading the word. I try to omit politics and religion within my business whenever possible, however this video and movement is too powerful to remain silent about. Let's help in letting love be love and not strip those fortunate enough to find it of that power.

Ken Starr, who led the campaign to impeach President Bill Clinton, filed a legal brief last month -- on behalf of the "Yes on 8" campaign -- that would forcibly divorce 18,000 same-sex couples that were married in California last year before the passage of Prop 8.

Watch "Fidelity" and sign our letter to the state Supreme Court before they hear oral arguments in the case on March 5. Tell the Supreme Court to invalidate Prop 8, reject Ken Starr's case, and let loving, committed couples marry.

371,155 people have signed this letter. Will you sign too?

Happy Signing!