Do you have any suggested wording on an invitation to a reception for a couple who both have been married previously and are getting married in a private ceremony that will take place about a month before the reception?
Yesterday, I posted about Dina and Derek’s wedding. Now on to my favorite part, the details!
The Bride made the escort cards herself.
The paper had a beautiful scroll design.
Right before she is to walk down the aisle, she breaks into laughter.
- Share the wealth. One of my favorite charities is the Glass Slipper Project. The organization gives dresses to students that might not be able to afford to go Prom. The group REALLY needs shoes, jewelry, accessories, and unworn make-up. If you are interested, please email me at email@example.com or check out their website.
- Sell your wedding goodies. Once the wedding is over, sell all of your wedding goodies. I sold my card box, picture frames, vases, etc. Other brides might be willing to part with their veil or even their dress. It is a great way to make some money (who doesn’t need that these days!) as well as purge your home from the wedding madness. Here is a link to my post about Selling Your Dress. If you want to sell your wedding items, try Craig’s List or on the boards of Chicago Weddings.
- Don’t take all the free stuff if you don’t want it. At many bridal events (especially those awful expos), you are bombarded with wedding stuff. Flyers, free pencils, etc. Do you really want it? If not, politely decline. Since you are reading my blog, I am sure that you are internet savvy. Ask for a business card and get their information electronically.
Flower Arranging + Pastry Class
Saturday, April 25th
10 – 2:30PM
To RSVP, call 312.324.4000
Allow Sofitel’s resident floral designer, Colin Collette, to walk you through the methods and techniques that consistently help him create the renowned arrangements that adorn the hotel’s lobby. After a delectable lunch in Le Bar, the afternoon will include a hands-on experience with Executive Pastry Chef Suzanne Imaz as you learn how to create pastries that thrill the taste buds. She will demonstrate how to create her famous chocolate ginger soufflé with lemongrass ice cream.
10:00 am Flower Arranging Class with Colin Collette
11:30 am Prix fixe lunch
1:00 pm Pastry class with Executive Pastry Chef Suzanne Imaz
Casa Sugar recently did a post about bringing back carnations. I do hope that carnations make a comback! They are perfect if you like dense flowers. Similar to roses, carnations are better for large arrangements.