Presents from uninvited guest
A friend from university, who I didn’t intend to invite, and who won’t get along with my other friends, sent me a present. How should I respond?
Do not consider the gift an invitation for an invitation. Rather, think of it as a message that you and your fiancé are important to this person. Respond with a “thank you” card.
Consider the circumstances. Does your friend realize that he/she may not be invited? What news about the guest list has been disseminated already? You are not obligated to invite this person, but if you decide to, the invitation should go out right away, if the others were sent already.
- Published in Editor's Q&A
Plus-one dilemma
My bridesmaid is upset because I didn’t allow her a plus one (my fiancé and I told her that we were only inviting married couples). What should I do?
Who you invite is at your discretion. Many couples forgo or limit plus ones based on venue or budgetary constraints. Some prefer to be surrounded by only those nearest and dearest to them.
Though it is frowned upon in some circles to exclude spouses (Prince William and Kate Middleton ruffled many feathers doing so), it is widely accepted that less involved partners can be excluded.
Do consider your friend’s circumstances. Does she feel singled out because your other friends are married or engaged? Is her intended plus one a serious boyfriend? It’s okay to have separate rules for members of the bridal party; but if you enforce the rules in this instance, be sure to do so across the board.
- Published in Editor's Q&A
Sweet Potatoes and Mahi Mahi
Mashed sweet potatoes
Serves 2-4
Ingredients
- 2 pounds sweet potatoes
- water
- salt to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
- ¼ cup whole milk
Directions
- Peel sweet potatoes (cut into large chunks if necessary) and add to a large pot, add water to cover sweet potatoes, cover pot, place on high heat and bring to a boil. When the pot comes to a boil, salt the water to taste; cover and let cook until a knife inserts easily; drain well
- Add the hot sweet potatoes and the other ingredients to a large bowl and mash until smooth
Pan-seared mahi mahi in tomato sauce
These days it is easy to get fish already cleaned and pre-cut so don’t be intimidated to use fish. While this recipe calls for Mahi Mahi, any firm white fish will work – red snapper, grey snapper etc.
Ingredients
- 2 pounds mahi mahi, cleaned & cut into 2-inch thick steaks
- salt and pepper to taste
- 3 – 4 tablespoons vegetable or canola oil
- ½ cup finely minced onions
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic finely minced
- 1 cup tomato sauce
- 1 cup water
- 2 teaspoons hot pepper sauce
- 1 teaspoon sugar (optional)
Directions
- Pat the fish dry and season with salt and pepper to taste; set aside
- Add oil to a large pan and heat on high heat until hot but not smokin
- Working in batches, add fish to pan and let brown on one side first, then turn and let brown on the other side. You will know when the fish is ready to turn because it will release easily from the pan; it will take less time to brown once turned (in other words, if it took 2 minutes to brown on the first side, it would take 1 minute on the other side). Do not worry about the fish being cooked all the way through at this stage, all you are seeking to do is to give the fish some colour by lightly browning it
- Set aside the seared fish and add 1 tablespoon of oil to the pan and reduce the heat to medium
- Add onions, season with salt, reduce heat to low and cook until softened (about 2 – 3 minutes)
- Add thyme and garlic to softened onions and cook for 1 – 2 minutes
- Raise heat to high and add tomato sauce, water and pepper sauce, stir and bring to a boil, reduce heat to low and let simmer for 12 – 15 minutes uncovered or until the liquid is reduced by half. Taste for seasoning and adjust if necessary. If the sauce tastes a little tart (this will depend on the brand of tomato sauce), stir in the sugar to balance the flavour
- Raise heat to high and add fish along with any juices in the plate from resting. Spoon the sauce continuously over the fish, basting it and letting the fish heat through and complete cooking. To test if the fish is cooked, take a fork and flake a piece of fish from the thickest part
- Serve with the mashed sweet potatoes, rice, ground provisions, cous-cous, buttered pasta noodles or bread
- Published in Newlywed Kitchen
Sunshine Yellow Garden Theme
Damion and Carlene’s sunshine wedding featured a must-have bamboo arbor, and brilliant pops of yellows and lights to create the garden theme they envisioned.
We loved the shoes.
The bride was resplendent in a strapless, A-line dress, accented with beads and chiffon roses; but it was her shoes that she was most excited about. She spotted the perfect pair of shoes with bright yellow bow at dsw.com.
We also loved the round, yellow cup cakes.
The couple was adamant about these: both chocolate and vanilla; they did the ceremonial cutting on a 6-inch round chocolate cake.
Jenga Blocks Guest Book!
One of the most imaginative things at Damion and Carlene’s wedding were the huge Jenga blocks created by their friends Josanne and Chris. These amazing colour-coordinated blocks were placed on tables, along with Sharpies, so that guests could write their wishes for the couple. Now, the newlyweds keep the blocks at home and have great fun playing with them, especially at “limes”, while reading the heartfelt notes from their loved ones.
- Published in Bright Ideas
Royal Purple for Peacock Pizazz
Inspired by the elegant peacock, the coupled used shades of blue and purple throughout, reminiscent of its feather. Think blue and purple Chinese lanterns, sea-blue table runners, and purple orchids with aubergine accents.
Décor
The bride envisioned a bamboo canopy decorated with billowing fabric and accented with pebble and vase centrepieces with mirrored platforms.
Flowers
The bride carried a purple orchid bouquet, whilst the groom and groomsmen wore one orchid flower complemented by a peacock’s feather (amazon.com).
Attire
The bride wore a slim fitting, mermaid designed dress, from Leggenda Bridal Boutique (Miracle Mile), paired with flats. The groom wore a black linen Perry Ellis suit, and a purple shirt with lilac tie from Express.
Cake
The couple opted for a four-tiered fruitcake with peacock motif, accented with flowers and seashells.
- Published in Bright Ideas
Coral Inspiration
Fun and sophisticated, the colour coral is pink’s half-sister that’s quickly becoming very popular at weddings. The peachy-orange tones add versatility to let you pair this colour beautifully with almost all others. We especially love it with turquoise, ivory, or chocolate! For a romantic theme, try a gentler shade of coral, and for a high-energy feel, go for a brighter hue.
Alternatively, emerald and mint are also hot on the fashion runways and are hitting the wedding world hard. Emerald, is the colour of fashion this year, and is symbolic of growth, renewal and regeneration, according to Pantone Inc. who creates colour standards for the fashion industry.
Photography credits:
Photographer: Brilliant by Tropical Imaging: www.brilliant.tc
Wedding Planner and Coordinator: Island Harmony: http://www.islandharmony.com
Venue: Grace Bay Club Resort: http://www.gracebayresorts.com/gracebayclub/
Florist: Flowers by Environmental Arts: http://www.flowersbyea.com/home.php
Cake: Cakes to Di For: http://cakestodifor.webs.com/
Island is Providenciales Turks & Caicos, British West Indies, The Caribbean
- Published in Bright Ideas