Law school for Wedding Professionals

A friend of mine posted this on my FB wall and I thought it was something worth sharing... especially since I have a lot of friends in the blogosphere who are Wedding professionals... check this out.

For more info go to Bridal Bubbly !

If I had a million dollars....

This past weekend, my People magazine came in the mail. I read People and US Weekly while working out ... its my incentive to work out to get my gossip. And if you read it, you know that Kim Kardashian and her wedding were highlighted in People.

I don't want to give it more press than it deserves (which i feel that has been exceeded already) but it left me with a nagging question.

If i had all the money in the world, Would i have done my own wedding differently? Would i have had 3 dresses? Would i have been more elaborate?

If money wasn't an issue, is there anything about your wedding or wedding planning that you would change? Would you have a crazy over the top elaborate wedding, or still go for something simple and modest, with fine elegant touches?

How would you have splurged differently?

A big summer Sale!

Summer Blow Out Sale!
20% off ALL Wedding Stationery from MagnetStreet Weddings
Save the Dates, Invitations, Reception Items, Embellishments, Thank Yous…
Enter promo code WBLOG822
Starts 08/22/11 and Expires 09/5/11
A ready to-go-tweet: 20% OFF @MagnetStreetWed! Save the Dates, Invites & more. Use promo code: WBLOG822 {exp.09/05/11} http://ow.ly/69gyx

Rancho Santa Margarita Bell Tower

Guess who is on the website of the Rancho Santa Margarita Bell Tower ... LOL! That's right, US!

My SIL texted me last night with an image from their Fall issue Community Living Guide, where there is a small snap shot of the same photo above included (Page 7).

So flattering that they used our picture as one of the few to showcase how one can use the ballroom... and while sometimes working with city regulations can make working with a venue harder, the staff the Rancho Santa Margarita Bell Tower were always very nice, patient and quick to answer all our questions. After our wedding, one staff member said "I've never seen the ballroom look as beautiful as it did for your wedding!" And of course, our awesome photographer Jordana (Hazelnut Photography) captured the evening and every detail PERFECTLY!

Yumalicio.us

So a lot of my readers are total foodies, so i thought I'd share this awesome new site my friend has created  called Yumalicio.us... Show and tell for people who love to cook

It's uber easy to sign up and upload dishes (from your phone or online) and share your creations/recipes and to see other's ... its for all types of food.

Sign on up and make sure to follow me on the site :)

Two Blogs!

On the heels of some great advice, I have decided to go with two blogs.

I have spent some time already transferring over the recent baby posts I've done and moved it over to my new Blog: Fry, The Baby which can be found at www.frythebaby.com.

If you want to auto subscribe, you can do it here - http://www.frythebaby.com/feeds/posts/default?alt=rss

I will still be updating the Relentless Bride blog with more Bride and wedding focused posts and Fry, The Baby will be our blog about everything after the marriage, focusing on life, babies, marriage and the ever after :)

Thank you all for some great advice. I do appreciate it. And please be patient while both sites may be undergoing some changes :)

Note to the left side of the blog, you will see the feed for Fry, The Baby come through.... so should you want to see what's going on with the other blog easily, this will update :)

Two Blogs or One?

I need your advice. You see, I love my Relentless Bride Blog and readers. I've put about 3 years into and really love how its grown. However, i'm now in a new chapter in my life that is focused on Marriage, Pregnancy and babies... while still loving weddings on the side.

The question here is... Do I keep blogging all my posts on one blog (here)? or separate them into two  separate blogs - maintaining both?

I want brides who don't want to filter through the baby posts to be able to easily find helpful posts and inspirations, but at the same time don't want to lose any of my readers by doing a blog jump...

Your thoughts? I know i can do two - but not sure how easily. And i don't know if there is a way to maintain one but still maintaining the integrity of two separate subjects.... if so, please suggest?

I'd love to know your thoughts as readers... you can leave a comment or email me at amyjean@relentlessbride.com

Your input is invaluable

Chicken Pot Pie w/Puff Pastry Shell

I was craving Chicken pot pie with a puff pastry shell the other day, and Husband made it for me from scratch. I mean he didn't make his own pie crust and used the Pepperidge Farm Puff Pastry Shell on top, but otherwise from scratch and it was dannnnnngg goood! so good I had to share!

Recipe from Pillsbury.com (Source)

INGREDIENTS:

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box 

Filling

1/3cup butter or margarine

1/3cup chopped onion

1/3cup all-purpose flour

1/2teaspoon salt

1/4teaspoon pepper

1 3/4cups Progresso® chicken broth (from 32-oz carton)

1/2cup milk

2 1/2cups shredded cooked chicken or turkey

2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

 

DIRECTIONS:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

The only thing different was that instead of topping with a second crust, he topped with a puff pastry shell from pepperidge farm.

It was sooo delicious, see below for a pic!