Wedding Wednesdays: Flower Girls

I may not have had the bride gene or want to be a completely traditional bride, but I didn't want to take the fun away from the flower girls. Yup, I had flower girls.

My cousin was a flower girl two years ago, and she wanted to do it again so she can sprinkle petals down the aisle. You're only young once, so you can only be a flower girl up to a certain age. Plus, most little girls love to dress up and look pretty. How can you deny them this chance? And now I proudly introduce to you my flower girl!



Actually, that is a model for my DIY for the flower girls. I made floral headpieces and matching bracelets - this was one of the few places that I'm allowing myself to be traditional. Whether the young ones will tear them apart or refuse to wear them is another matter. Stay tuned for deatils!

Tomoe

I've been going to Tomoe in NYC for a long time now, and I have not fallen out of love with it, even when the original owner has sold the restaurant. There were ridiculous lines outside this restaurant every single night, but not any more. I don't get it. The last time I went, it was still good. I can't figure it out.

Anyways, we got takeout last time (we usually get the Sushi-Sashimi Combination), and I could not tell the difference between then and before the owner sold the restaurant. The fish was still fresh, the yellowtail tasted the same, and everything was still good. Tell me what's wrong with these pictures?

Wedding Wednesdays: Payard

My husband (so weird to say that!) and I ventured to Payard a while ago to check out their macarons (my fav) and had some desserts while we were at it. I had even gotten a good look at the master, Francois Payard, who is famous for his delicious French desserts.

Everything we had was heavenly. We tried the Opera, which is a cake with Chocolate Ganache layered between chocolate sponge cake. It was rich and moist.

The macarons we tried include Chocolate, Raspberry and Pistachio. Their taste was pretty close to the macarons we had in Laudree - rich in butter. But they lack the shine that I recall seeing from Laudree. My favorite macaron in Payard is Pistachio, which was obvious rich in butter (the raspberry was filled with fruit preserves and the chocolate was filled with some kind of chocolate cream). The chocolate was inventive in the chocolate shavings finish.

Although we tried out a good number of Payard's desserts, what's on my wish list from them is their Croquembouche (French cream puff cake), which was the cake for our wedding. They look too pretty to eat!

Off to the Chapel...

...and we're gonna get married.

Above image from our photographer

Yup, IT'S ABOUT TIME! Our photographer totally captured the moment and the journey it's been for us.

Ok, there's no chapel, but today is the day. Wish us luck! I'll be back with more "Wedding Wednesdays."

Wedding Wednesdays: "You Have to Have Tulle"

"You have to have tulle," said my mother. My reply? No I don't!

What she was referring to was related to the wedding gown, which is 婚紗 in Chinese. The 2nd character "紗" means tulle. My wedding gown doesn't have tulle, so it's most likely not a wedding gown in her mind. What can I say. I'm not a traditional bride.

I am having tulle though, on my veil. I think that may make my mother not happy, but somewhat satisfied. Here's what I tried on:

#1 - A veil with a very nice design, but it didn't match my dress.



#2 - A veil that matched the lace on my dress, but a bit too matchy matchy.

#3 - Another nicely designed veil, but it was really heavy! The bead work went all the way around.

Thankfully, I can borrow my sister's veil. It can be my "something old!"