So by now you may have heard that on August 4th Federal Court Judge Vaughn Walker found the passage of Prop 8 here in California unconstitutional.
And on thursday he denied a stay of his order while the case goes to the Court of Appeals for the Ninth Circuit. So all legal jargon aside, gay marriages will resume again in California on August 18th at 5pm, so long as the Ninth Circuit doesn’t issue its own “emergency” stay.
Yippee!!!!!!!!!!!!!!!!!!!!!!!!!
Maybe you’ve been expecting a celebratory post from me, and if not, well I definitely felt like I should be writing one.
But here’s the thing: I just don’t have the words yet. This is too big and too close to my heart and too close to our wedding and just too tenuous to celebrate quite yet.
Sure it’s a big step. Sure I believe that equality will prevail through the Ninth Circuit and the Supreme Court and even the public opinion, eventually.
But for us right now, and I’m sure for thousands of other gay couples in California, this is just too personal. We are living and breathing and working and loving in a state of waiting, of limbo, of uncertainty commingling with a shiver of hope.
And isn’t marriage about a little permanence? A little stability? Hoping against hope for the future? Hoping with someone else.
So here’s to hoping in California. We’re keeping our fingers, toes, eyes, arms & legs crossed. And if given the opportunity, we’ll be buzzing down to city hall to do it up legal style very soon.
And in the meantime, I can resume talking about dresses, flowers, invitations and all the other beautiful and very welcome distractions that I’d give up in a heartbeat to go down to the courthouse and marry C right now.
Lucky for you guys- we’ve got four more days to go! So let the distractions begin:
Oh sorry- those are just some cute succulents in love. Stick around though- I promise I have a few good posts in me this week. And maybe some invite madness- b/c did I mention those beauties are in the mail?!
*And we’d appreciate it ever so much if you’d send your good thoughts/energy/prayers for equal rights our direction in California this week!
I think I’ve mentioned my dress doubts once or twice around here. Sigh. But don’t worry, I’m *really* done whining and ready to get down to business. And what better way to make a decision than to check out all your options? That’s right folks, I said options- plural. And that’s where the gulp comes in.
When you shop for a living and you don’t want to wear a traditionalweddingdress, by which I just mean one that comes from a Bridal Shop, you have A. LOT. OF. OPTIONS. Through the spring and summer months, short white(ish) dresses jump out at you at every turn, begging to be taken home and put through their couldthisbemyweddingdress paces.
And what else can an indecisive bride do but oblige them?
Seriously, I’ve taken home nearly every white, cream or gold, short/cocktail length dress in Los Angeles, submitted it to a series of fitting photos and promptly returned it to the store. Big Sigh.
And that’s how I’ve ended up with the final three. Yes. You read correctly. Three. Many dresses entered, but only these three made it to the final round. And so with the help of Bridesmaid J (also a stylist extraordinaire) we did a little accessorizing and staged an impromtu photo shoot to determine the winner. I’m about 99% sure of my decision, but I would LOVE to hear your opinion!
So which one do you like best?
The Modern Romantic:
The French Poet (styled two ways):
The Architectural Cutie:
So again, which dress should I wear? AND are there any other super indecisive Three Dress Brides out there?
Aug 1, 2010
Posted on Aug 1, 2010 in DIY | 3 comments
Now I’m not gonna lie and claim complete originality on this one- a quick google search will turn up all sorts of similar DIY cupcake stands, varying only by theme and degree of difficulty.
I will say that this DIY is extremely easy, crazy cheap, super fast, and made from items you may actually have lying around the house. So that’s what I’ve got goin’ on.
Let the cupcake madness commence.
1. Gather your Supplies:
You will need:
Cardboard Cake Rounds- 8”, 10”, 12”, 14”, 3 each
Decorative Paper- 12×12 works for the smaller rounds/wrapping
paper is great for
the larger rounds
Ribbon- 4 yards 5/8” or 1/2”
3 Full Canned Goods- varying sizes
Hot Glue Gun
Zots/Glue Stick (optional)
2. Measure/Cut Paper to Cover the Cans
Use a soft measuring tape to measure the height and
circumference of your cans and cut appropriate sizes of paper. I
stamped mine with this cute strawberry stamp because the
birthday girl is gaga for strawberries.
3. Cover Cans With Decorative Paper
Secure the paper to the cans using zots or hot glue
4. Hot Glue Three Cake Rounds of Each Size Together
This one is pretty self explanatory right?
5. Cut Decorative Paper to Cover Cake Rounds
Simply use the cake rounds as a guide and trace the various sized
circles onto your decorative paper. Cut out. This should yield 4
different paper circles: 8”, 10”, 12”, 14”
6. Affix Decorative Paper to Cake Rounds
Simply use zots/dots of hot glue/glue stick to adhere your
decorative paper rounds to the top of the cake rounds.
7. Wrap the Edges of each Round with Ribbon
Attach ribbon with a bead of hot glue every 6 inches or so.
8. Glue each Round to a Can
Glue the smallest can to the bottom of the smallest round using
hot glue around the edge/lip of the can. You can totally skip this
step- but it does add a little extra stability!
9. Stack ‘Em Up
Need I say more?
10. Admire Your Work in Action
I was definitely pretty pleased with this last minute DIY adventure and hope that you are too! And I would love to see the rad themes you come up with to make this project your own! It’s so easy peasy, I might even make a little stripetastic one (6/8/10”) to display our vegan/gluten free desserts on…
How are you displaying your sweets? And are you offering special options for your guests with dietary restrictions or is that just cuckoo-bananas?
This weekend was one of the last 7 or so weekends until the wedding. That’s not a lot of time folks. And we still have A LOT to do. Like invitations. And we got very little (wedding related) stuff done this weekend. And that’s okay. Because life happens while we’re busy planning weddings. And it’s important to actually be here for it.
We did have dinner with dear friends who are moving back to SF in only a few short weeks. And I did tackle my backyard clean up/gardening extravaganza. And I did bake/frost 50 strawberry cupcakes for my friend’s daughter’s birthday party. And I did build a pretty awesome cupcake tower to display said cupcakes on. And I did go to the park and spend time watching the birthday girl, now two, eat three cupcakes at once and run back and forth on a mad sugar high. And I did receive many fallen leaves (from said birthday girl) as thanks for all my efforts. Best. Payment. Ever.
And then I came home to our (newly spruced up) backyard, nursed a beer or two and did a little work on our invitations. And I could finally relax a little because it’s all coming together and more importantly I think, because I finally took time to pick up the pieces of all the other life “projects” that have been mowed over or shoved aside to make this wedding happen.
So while it’s easy to get caught up in planning themostimportantdayofourlives (that’s what they say right?! ) I think it’s nice necessary to take a little time to enjoy all the other days too.
And with those deep thoughts I give you my delicious cupcake recipe- which was a hit with toddlers and their parents alike! I hope you enjoy it too!
Fresh Strawberry Cupcakes
1 3/4 cups flour
3/4 cups sugar
1 tsp. baking soda
1/2 canola oil
1 tsp. vanilla
1 tbsp. white vinegar
1 tbsp. all-fruit strawberry jam
1 lb. tub (clear plastic) of strawberries
or about 20 berries
Preheat oven to 350 degrees and line your cupcake pans with cupcake liners
Combine Dry ingredients in a bowl (flour/sugar/bakingsoda)
Combine Wet ingredients in another bowl (oil/vanilla/white vinegar)
Puree Strawberries in food processor/blender
Add pureed strawberries and jam to the wet ingredients and mix well
Pour wet mixture into dry bowl and mix until incorporated, but don’t over mix
Fill cupcake liners almost full with strawberry batter
Bake for 21 minutes
Cool on wire rack & frost away!
Strawberry Ice-Cream Frosting:
8oz. cream cheese
1/2 cup butter (1 stick)
3 cups powdered sugar
2 tbsp. all-fruit strawberry jam
Let cream cheese/butter soften to room temperature.
Combine cream cheese/butter in food processor/mixer until smooth
Add strawberry jam and mix
Add powdered sugar 1 cup at a time and mix
Transfer frosting to refrigerator for 20 minutes to firm up before frosting
A few notes:
*Why yes! The cupcakes are in fact VEGAN. But don’t let that dissuade you- they’re delicious, light, moist, and soft!
*Why no! The frosting is decidedly NOT vegan, but would be super easy and work just fine if you want to substitute vegan cream cheese/butter.
*The cupcakes will turn out a light pink color and while I kept it natural for the kiddos, you could add some beet powder/red food coloring for a really pretty red cake/pink frosting combo
*Try not to eat all of the frosting before you get some on the cupcakes. It really is yummers! (In my obviously humble opinion)
And finally a picture of a corner of our newly spruced up yard, and the awesome/fully customizable cupcake tower I built in under an hour for under $15. You know you want a tutorial.
I LOVE this cupcake tower (of terror) so much that it almost makes me wish we were having cupcakes at the wedding! Nom. Nom. And our yard. I LOVE our yard.
What do you LOVE about your life right now? Today? Wedding planning/insanity/details aside…
