In India, Marriage Online is Legal

Lucknow, India, Islamic theology is a school of conservative influence in India, Deoband, on Thursday (12/7/2007) yesterday said that the Muslim wedding online via webcam on the internet is legal and acceptable.

DetikINET quoted from Reuters, Friday (13/7/2007), the effect of school for the Muslims in India is known as the gender policy is that hard. Early July, they issued a fatwa prohibiting Muslim school girls in public schools along with the men.

Decision melegalkan wedding online is taken in a Fatwa Department of Darul Uloom Deoband in Uttar Pradesh state after the occurrence of two rare cases of Muslim marriage over the internet in the capital of the state, Lucknow. One wedding events were presented to the Deoband school to ask for their approval.

"In this case there have been experts in law consent to guide couples in Kabul," said leading scholars of Deoband, Khalid Safiullah Rehmani.

The case has raised a variety of discussion and debate since first going online wedding in Lucknow in 2005.

Rehmani said that both men and women candidates in the marriage through the Internet each have two witnesses must be based on Islamic law.

Marriage Path Online

At the wedding online in 2005, the bride shabnam woman sitting in front of a Webcam. To the male candidates - Abdul Kalam - who is in Mecca, the bride shabnam women say 'I want to'.

At least 40 family members of women pack a cafe to watch the wedding, followed by a celebration and feast in their houses.

In the holy city of Mecca itself, Kalam have a friend as a witness the wedding online.

Shrimp Mediterranean Crostini

A simple yet flavorful appetizer, this crostini is easy to prepare with little fuss, as long as you have the right ingredients. Start with a baguette and cut it into slices, with the thickness of the bread depending on your own preference. Rough chop artichoke hearts and poach some peeled shrimp until they turn red. Next, chop up some fresh garlic and fresh thyme.

To assemble, brush some olive oil or butter on the baguette slices and place the chopped fresh garlic on top. Season with salt and pepper. Bake the crostinis ever so slightly in the oven to get a little crunch into them. Now, add the cut artichoke hearts and place a cooked shrimp on top of each crostini. Now finish each slice with some crumbled feta cheese, fresh thyme and drizzle with some extra virgin olive oil. They are now done and you have yourself a crostini with some flavorful Mediterranean flavors. Other Mediterranean ingredients that can be added to this crostini include capers and kalamata olives.

Alternatively, all the ingredients you see here can be coarsely blended together with a little butter to bind them together. All you have to do is spoon a good helping of it onto your baked crostini and serve.

My Birthday

Hey all you bloggers,
so truly sorry that I have not blogged for such a long time,been really busy with exams,tuition and planning my birthday party.Which I am going to tell you about.This goes out to all of you being invited to my birthday party is not and honor because it's not grand but it's not just sitting down and eating fish cakes while you tell bad jokes.It's sorta in the middle.Over the years a pattern has emerged where sometimes we hold it outside or in our function room.Well this year I held it at a restaurant,and out of all my party's I enjoyed this one the most because I had a party planner who guided me through the whole thing.But when you hold a birthday party you have to worry about a lot of things,for example,the invitations,the decorations,the cake and finally what many consider as the most important.The outfit.Many glamazons go out to buy their birthday outfit five months in advance,but for me I like to improvise.I make something plain into something wonderful with some string,accesories and finally some hope.Everybody dreams of something which is custom made for their birthday party but why?(This is only my opinion)but I think it's so unoriginal.Well I definitely enjoyed myself first by listening to 429 of my favourite songs,then by mingling with my friends and taking photos with them as they arrive,playing games and just having some plain old fun.Finally we cut the cake.I am not boasting before I tell you this,my cake was a two-layered beauty(well in my opinion).I loved it along with opening my present.But when the party ended I felt as sad as a lump of mashed patatoes.So my birthday is over but that's alright.SO keep tuning into my blog my lovelies,until next time...

xoxo Simply me

P.S This is a picture of my cake,Except the name is Sonia not Ellyson

Um Yay, But....

So I had to work a class last night, it was brutal knowing that I was going to be missing the game....I was going to be drinking Blanc de Blancs Champagne, so there's that but still. Had the hubby TIVO the game and asked, (a couple of times) the people at the class to refrain from telling me ANYTHING, good or bad I didnt want to hear it, I wanted to finish the class and go home to watch....

I'm a real Lakers fan, been my whole life, well, as long as I can remember anyway, so this stuff means a lot to me, the energy, the fight, the cheering, I love it, not to mention it is something that my son and I share. I know there are many that don't care, that find it silly to get so wrapped up in something that you really have nothing to do with, and I totally respect that, don't watch but I dig it, let me have it.

Yeah, so one attendee walks up to me mid class, big grin on her face, leans in and says, "It's 96 to 74 so you have nothing to worry about" then skips off to her seat....DUDE!!!! I stood there, icy cold bottles of Champagne in my hand, mouth agape feeling like somene had just kicked my in the tummy.....could not believe it, why? Why would you do that?? So freaking rude, I was crushed, and watched my plans for the evening go right down the crapper.

Not sure if she wanted me to slow down, if she wanted to hang out longer, (many customers don't leave after my bubble nights, they stay seated, chat and nibble on potato chip crumbs) not sure what she was after....but she absolutely ruined my night. Not funny, not helpful...just rude.



So even knowing the outcome, I came home and tried to watch the game....yeah, it was so not even close to the same, the fire in my belly was pee'd on, and clearly I am still pissed off. Very happy that the Lakers won and looking forward to seeing which, rather scary team we are going up against next, but people, I implore you....don't ruin other people's fun, don't kick them in the tummy, don't tell them what they are getting for Christmas, don't tell them the ending of the movie and for the love of all that is holy....DON'T CRUSH A FAN'S NIGHT BY TELLING THEM THE SCORE OF A GAME THEY ARE TIVO-ING!!!

Yay Lakers, boo mean spirited customer.

Graduation Weekend

My husband is graduating medical school tomorrow. Babe, I'm so proud of you!!

Updates and pictures when it's all over!

Steamed Salmon with Tamarind and Ginger

Tamarind may not be a common cooking ingredient used here in the U.S. but in Asia, tamarind is widely used in many cuisines especially in India and the South-east Asian countries of Thailand, Vietnam, The Philippines and Malaysia. Tamarind is also popular in Africa and Mexico. Among the many dishes that include tamarind as an ingredient are chutneys, curries and even some drinks, desserts and candies. Many of you may not be aware of this but the ever popular Worcestershire sauce contains tamarind as well.

The two parts of the tamarind tree that is of any culinary use is the pulp of the legume-like fruit (see right) and the leaves (used to perfume and flavor soups). Tamarind is known for its tart and sour taste (with a slight hint of sweetness), which is sourced from the ripened fruit and is available commercially in the form of a concentrate or fresh pulp (the seeds are included as well). In both forms, water should be added to obtain the tamarind juice that's commonly used in cooking.

Start off by seasoning the salmon fillet with salt and pepper and place it in a deep casserole dish. For this particular recipe, tamarind juice is added to the casserole, together with sesame oil, fish sauce and ponzu sauce. Ponzu is a Japanese citrus soy sauce and using it here instead of just regular soy sauce adds a little acidity that is just suitable for seafood (in our case, salmon). Usually, when fish sauce is used, soy sauce is not. In Thai cooking, fish sauce is the source of saltiness in dishes, which just negates the use of soy sauce or for that matter, salt. However, here I'm adding ponzu as well just for that extra acidity bite. Cut some ginger slices and arrange them on top of the fish and also in the liquid. I also added some sliced tomatoes and mushrooms to provide extra ingredients to this dish. Now, put the casserole in a steamer pan, close the lid, turn on the heat and let it go for 30 minutes or until the fish is cooked (depending on how thick the fillet is). If you have a thick piece of fish, I suggest you score the meat with a knife so that the middle part of the fish will cook faster. In the meantime, chop up some garlic and sauté until brown. Also, julliene some scallions and soak them in cold water and set aside.

When the fish is cooked, remove the ginger slices, transfer it to a serving dish and pour the yummy liquid over the fish, drenching it with lots of flavor. Now, arrange the tomatoes and mushrooms around the plate and spoon the sautéed garlic over the salmon to provide some crunchy texture. Finally, use the scallions as garnish around the plate and on the salmon itself. And there you have it, a healthy dish of steamed salmon with tamarind and ginger.

Long, Childish Day With A Sexy Older Finish

“I prefer white Burgundy to red, I just don’t think I get red Burgundy” our Spanish and Italian buyer, Ronnie said to me one afternoon. “I can fix that” I replied with a grin, “Not sure I want you to” he said with a chuckle. I already knew which wine I was going to share with him, a bottle of 1990 Domaine de Montille Bourgogne, a gift I had received last Christmas…the point was to have him smell an red Burgundy, even a modest one, from a great producer, with some age on it. Now Ronnie loves Barolo, a wine that is, or can be, very high in acid, tannic and shrill when young, but with age they open, silken and become other worldly…in short they remind me of red Burgundy. I kind of put the conversation out of my mind but when I was bolting out the door for a pre-surprise party, (for Ronnie’s 40th birthday) drink with Amy and Sexy Bitch, (for new folks, Sexy Bitch is Amy’s husband…and the name he asked that I use for him…sigh) the conversation popped into my head, and I made a last minute lunge to the wine cooler.

Sunday was a big day, had my little sister’s graduation early in the morning, she was graduating from Cal State Fullerton…with honors, (can you tell I am so proud?!) but I was going to have to bring my brother….sigh…..family, man. He and I just don’t click, I think I make him nervous and to cover that up he takes a bunch of swipes at me, snide little remarks about me being a snob or bitchy, which when being picked at….I probably am. Anyway, there was some drama the night before and morning of the graduation, baby sister in tears, the whole deal, told her not to worry and that everything would be fine….and poured myself a long glass of Pastis for breakfast…I know, that screams of “having a problem” but I knew that with some anise flavored booze in my belly, my brother’s remarks would bother me so much less. It worked, so too did the little splash of Pastis I poured into my roadie water bottle, it was my medicine and went a long way in curing the “pain in my ass”.

After the graduation there was dim sum, delicious, dropped the brother off at his car and plopped down on the couch, still in my shirt and tie, and fell asleep. Woke up to Call-o shaking me, “Amy and Sexy Bitch are out front. They want to go have a couple drinks before Ronnie’s party” I sat straight up, one eye still closed, my curled and sprayed hair matted into a nest the size of grapefruit, on the back of my head….”shit…shit” I had been hoping to change and freshen up before the party, but the stress and Pastis had benched me. Swipe of powder to the face, wipe the sleep and smudged eyeliner from under my eyes, slip on the flip flops, open the screen door and “Oh let me grab the Domaine de Montille!” stashed it in my purse and stumbled out, loosening my tie and undoing my top button, (felt over dressed) to the waiting Amy and Sexy Bitch.

Now imagine if you will, what a place called, Martini Blues looks like at 4:00 on a Sunday afternoon….yeah. Amy and I made our way to a table that was surrounded by 4 overstuffed chairs, you know those chairs that when you slump in seem to almost swallow you, the ones that have your arms closer to your ears than your sides…maybe not the best for a bar. I kept having to swing my feet and scoot my rump trying to get to the edge of the seat so I could reach forward and take a sip of my martini, I felt like one of those pill bugs that had been flipped on its back, legs flailing, arms swinging…..lame, but after the 2nd martini I just teetered on the edge of the seat for fear that I might not be able to fight my way out of the swallowing chair. Now the 3rd martini may not have been the best choice before going to another party, but not to worry, right after it arrived a rather sobering event sent us heading for the door.

When you are in a bar, in the middle of a Sunday afternoon and a 7 year old sits by you…and the bartender switches the television to the Cartoon Network….well, that goes a long way in making it okay to leave a bit of your cocktail and getting the hell outta Dodge. Now before you get too shocked, the place is a sports bar and they do serve food, it was legal for the kid to be there, it was just a bit surreal and gave me a pang of, “Dude….that’s bad”. Pounded water all the way to the next stop….the not-so-much-a-surprise party.

Had a few snacks, sipped on some J. Laurens Cremant, a lovely little bubbly from Limoux, full of green apple and buttered toast…always a tasty little sparkler and at like $13…a wicked value, the next thing I know, Ronnie is standing in the backyard with the rest of us….no big countdown, no yelling, “SURPRISE” nothing, it was like, “Oh…oh, Hi Ronnie” guess he had a feeling something was going on. The one thing he did not suspect, a 1990 Domaine de Montille Bourgogne.

After he had said his, “Hello and thanks for coming” to his guests I pulled the wine from my purse, he was pleased and tried to hide the wine from the, how should I say…the less than wine savvy partygoers, an aged red Burgundy might be a bit, “lost” on the, “I’ll just have a glass of red wine” set. Once he popped the cork, the wine did just what I wanted it to, it sucked him in with the aromatics, he wasn’t sipping as much as smelling and that is what just floors me about a Burgundy with a little age on it….seductive aromatics.

The wine had more of a brick-ish color, it had lost that oily purple rim and its primary fruit, this wine was all about secondary aromas and flavors; dried fruit, dried herbs, underbrush, roasted meat, tea and just a tiny hint of spice. Light and amazingly elegant on the palate for a Bourgogne, there was this slick, sultry mouth feel, not plump or rich…just, silky and polished with a finish that was still nervy as hell, and long with a seriously meaty flavor that was lifted by the fresh herby, tea like flavors. I could not have been more happy with what this wine gave me, it far exceeded my expectations and just goes to show that even humble wines, grown in great soils and made by a dedicated winemaker can bring remarkable pleasure.

Not sure if it changed Ronnie’s mind, or enlightened him to the magic of red Burgundy but it reassured me that there are few things on the planet as sexy as red Burgundy….

Relationships & Wine

So anyone that reads several wine blogs will have undoubtedly heard all the ruckus about, bloggers accepting freebies and critics being taken on wine trips…serious shit storm going on, with everyone taking a side and standing firm….once again, this blogger is falling somewhere in the middle, much like I did when Robert Parker started his taking his swipes at wine bloggers, a move now I am sure he wishes he had never made.

To me, there is no black and white on this issue, crap load of grey area that’s for sure and I’m not sure there is….or should be an easy answer. First of all, we are talking about people that are rather obsessed with wine, we tend to enjoy spending our time with others that share our passion, AND know a little something about it…well, that lops off a bunch of the population doesn’t it? We also tend to have “food issues” meaning that dining is more of a live for thing than an, eat to live thing….well there goes another chuck of folks. What I’m getting at is it is a small community, growing…thankfully, but still small, then you carve out those of us “in the business” and we are talking teensy now……are we really expected NOT to hang out with, dine with or taste with our peers/friends?

In my case, one of the most important people in my life is an importer, we are close friends and he has been a mentor for years….thing is, I loved his wines first and became his friend second, so should I not report on wines that I am crazy about because they are imported by a dear friend? Or would people prefer that I dissolve a friendship that has helped stir my passion, taught me more about wine and helped hone my palate, therefore making me better at my job…that is not only NOT going to happen, it’s freaking lame.

Visiting a wine estate is an integral part of understanding, and in turn educating, others about the wines made there….if one were to be treated to dinner at said estate, a dinner that often involves older vintages of the wines made there, and snippets of history through stories told around the table…is that a bad thing? To me, owning those moments help me, they enable me to convey the richness of the place, the land and the people that farm it, without that element, they are just structures that press grapes into juice….to take the “people” part out of wine strips it of an element of texture. …

Wine trips are also a essential part to learning, walking the vineyards, seeing the soils, the smell of the barrel room and pressing the work worn palms of the people that make the wines, no amount of reading can bring that to life, but to have someone before you, wearing that grin of remembrance, spinning the tale of a wild mustached winemaker, a moldy cellar or a leg of lamb strung up in the fireplace for dinner….to me, that brings it a bit closer, and makes things more personal….relationships are a HUGE part of this business.

My relationships with importers, creates relationships with winemakers, which creates a story I am able to share, which creates a relationship with my customers…with that wine, that winemaker and that importer…the problem is?

This is where credibility comes in, writers, critics and bloggers really have nothing else BUT our credibility, we don’t have all the answers and we cannot tell someone what they are going to like…all we can do is give our two cents and from there people can agree or not agree. If anyone starts giving rave reviews to shit wines, because they were “bribed” to do so, well they are lose their readership real quick. And what if someone gave like, 95 points to a wine, you bought it, loved it and then found out they were taken on a trip….do you love that wine any less?! I just don’t get the outrage about this whole thing.

The whole thing kind of makes me sad, to watch an industry of people, that share a passion for something as civilizing as wine, tear into each other, question each other fuel this bubble of ugly mistrust….STOP IT, just stop it. We might have different ways of going about tasting, writing and scoring/reviewing, but are we not all in this for the same reason…I mean, let’s be honest, no one is getting rich here….we want to share our stories, tasting notes, and discoveries with other people, help them find their next favorite wine, delicious pairing and create a memory of their own…really kind of unifying no?

Children Wedding Party Treat Boxes

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For the bride to be who wishes to purchase these empty wedding treat boxes to contain special gifts for the guests, do email us info@giftafavour.com.sg or call us 9238-5202 for details.

Carnival Circus Party Treat Boxes

Our treat boxes are not just for birthday parties. You can give them away during friends, family gathering. Filled with fun novelties and activities to keep the young ones occupied while you catch up with your friends and family.

Check out our fun filled carnival circus treat boxes today for that special get together! Each empty treat box sold $2 separately.

All Star 1st Birthday Party Treat Boxes-SOLD OUT!

Prince, Dino, Barney, Elmo, Sesame Street Party.... AGAIN???? WANT TO BE DIFFERENT?

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Creamy Lobster on Puff Pastry

In the early 19th century, before the commercialization of lobster gathering, these succulent crustaceans were considered poor man's food, plentiful and easily available (they would wash on shore by the hundreds and harvested from tide pools). Lobsters were gathered by poor families and fed to servants by their colonial masters. However, by the mid-1800's, lobsters slowly became highly prized and sought after by the masses, with commercial lobstering going into full swing along the coast of Maine. As expected, overfishing of lobsters soon became a big problem and only after strict conservation laws were enacted to protect the industry that the species became sustainable again.

Lobsters are usually cooked either by steaming or boiling. Unless you have steaming pans readily available, boiling is the easiest method to use. Using a stockpot, first bring the water to a rolling boil and then add the lobster, submerging it entirely. Let it boil for 15-20 minutes and the lobster should be cooked. Remove the lobster from the pot and stick it in ice cold water for about 15 minutes so that the lobster would not continue cooking and become rubbery. Shucking lobsters take practice and after shucking literally 100's of lobsters on my job, I was able to shuck the two that I have here in under 3 minutes. I then used the discarded lobster bodies to make lobster stock, using the same pot of water that was used to boil them. This way, you make full use of every part of the lobster and the stock is something that I can use to make Newburg sauce or even lobster bisque in the coming days. Set the shucked lobster meat aside in the refrigerator for now.

To make the creamy sauce, you need butter, heavy cream or half and half, flour as a thickening agent, shredded parmesan cheese, dry sherry, frozen peas, diced red bell pepper, diced shallots (or onions), diced carrot, diced potato, celery, mushrooms and salt and pepper to taste. First, melt the butter in a sauce pan and then add the shallot and all the vegetables and cook until they become soft. Add the flour (same amount as the butter, if 4 oz. of butter, then add 4 oz. of flour) and cook for a couple of minutes. Next, add the sherry and then the cream or milk. Cook until the sauce thickens. Finally add the lobster meat and parmesan cheese and cook for just 2-3 minutes until the cheese melts. You are almost there.

For the puff pastry, it is as easy as going to your local supermarket and buying a box of puff pastry sheets. Cut them in any size or shape that you want and just bake them in the oven at 450F for about 20 minutes or until the shells become golden brown. Now arrange the puff pastry on a plate and pour the creamy lobster sauce over it. To make the presentation look better, gather the big chunks of lobster meat and place them on top of the puff pastry, highlighting the main ingredient. Top it all off with a sprig of parsley and there you have it, Creamy Lobster on Puff Pastry.

Face Lift

I got a bloggy face lift! My old layout was so B-O-R-I-N-G so Leslie (info on the side) helped me spruce it up. It's so ME now :)

Well No Wonder...

I’ve always been baffled when people say they don’t like or don’t drink Champagne….”I don’t really drink much Champagne”…I know what each word means, but put together that way…just sounds like jibberish to me. How could a beverage that inspires such passion in me be so easily dismissed by so many people?! Sadly, I think I tasted why.


“I’m going to be out with the Vranken rep this week, can we come by and taste you on a couple things?” the email read, I’ve had the wines before and never thought that much of them, didn’t hate them, matter of fact, they didn’t even inspire enough intrigue for me to hate them. “I’ve tasted them before and didn’t really care for them, don’t want to waste your time” was how I responded. Got another email saying “doesn’t hurt to try again” so I agreed to sit and taste with them, one sniff and I regretted it.




Now I’m pretty reserved when I’m tasting with a sales rep, even more so when they have a supplier with them. I don’t dig hurting people’s feelings and don’t feel the need to tell these people what I think is “wrong” with their wines, I know other buyers that do but that aint me, I taste, take notes and “it’s not my favorite” is the worst you will ever hear come out of my mouth. When I got up from the table I said, “Not my favorite” but walking away I was kinda pissed that we wasted each other’s time, even more annoyed that wines like that have the marketing budget to get their bottles on lists all over town, which when tasted, leave consumers saying, “I don’t really like Champagne”…well, with overpriced boring bubbles like that, it’s no wonder!



I fell in love with great Champagne 11 years ago, it was a bottle of 1989 Billecart-Salmon Nicolas Francois, it was more than I would have normally spent, $89.99 at the time, ($119 now) but I was talked into it and I have never been the same, that being said I feel that the wines from that estate have been creeping beyond what the bottle delivers…but Nicolas Francois will always have a special place in my heart…..without that bottle, who knows if Champagne would have ever stolen my heart and yanked me deeper into this world of wine that I love so much. Up to that point I’d had plenty of bubbles but they were the mass market brands that grace every supermarket shelf…the ones that most people drink, and while I never turned down a glass of one of those, I rarely bought or even thought about buying them. Then I was drinking the “idea” of Champagne, now I drink the “flavor”.



So while sipping on Heidsieck and Demoiselles, Rose, Vintage and Bruts I just kept thinking…”What would inspire anyone to buy this wine a second time?” which of course had me taking a pass on brining them in…I’m not in the business of selling one bottle, one time to one customer, 12 times….I want you to love them, crave them, dream about them and come back over and over again, if I sold anyone wines like the ones I was tasting, not only would I feel horrible about it but I would be perpetuating the whole, “I don’t really like Champagne” thing, and that….that would make me sad.

I try not to spend too much time shit talking on the top Champagne houses, they do have some good wines, maybe a tad too pricey, but some solid wines to be sure but for the most part, their basic or non vintage bottles are really freaking BORING…that and they make so damn much of the crap that it often sits in warehouses, (of the distributor) for God knows how long, getting tanky and stale tasting…ewe. I can honestly say I have had more off bottles of Veuve Clicqout and Taittinger than any other Champagne I have ever had….really harsh when you think about the fact that I buy those maybe three times a year…if that, when stuck in a grocery store needing a bottle of Champagne, or in a restaurant with a serious Champagne jones…that’s a pretty crappy average if you ask me. So I won’t go so far as to say I hate them, but I will say that I don’t trust them…and there are just so many better bottles to be had. So if you don’t like Champagne or don’t drink it often, maybe it’s just that you haven’t had some really good ones, and by good ones I mean hand-crafted, artisan bottles….don’t go thinking Perrier Jouet flower bottle when I say good….I’ve had it, it’s fine…not great, not that exciting, but fine…




So do this old bird a favor, before you utter phrases like, “I don’t really like Champagne” or just write the marvelous, frothy beverage off as something you toast with, get your hands on a couple of really serious grower Champagnes, really taste them…you may just have to get a new phrase.

Visit a wine shop, a good one and talk to the buyers there, find out what they are drinking, read Peter Liem’s blog, read this blog…but find the real deal and get to tasting. Here is a small list of some of my favorite growers:

Agrapart
H. Billiot
Jean Milan
Camille Saves
R H Coutier
Pierre Peters
Rene Geoffroy
Jose Dhondt

There are lots more but those are my “hit the sweet spot” almost every time estates…have fun and drink some yummy bubbles!

What Up With That?

Now how is it that when




scores 40 points in a game he is called "The Greatest Player Ever"



and when he





does it, he is called a "Ball Hog"???

Just wonderin'

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Christmas Crafts – Personalized Christmas Gifts

With Christmas round the corner there can’t be a better time to put your creative instinct to use. The spirit of the festive season sets the mood for making attractive and innovative artistic crafts and fancy decors. And if you can get your family involved, there just can’t be a better bonding activity. Read More>>

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Difference between Spring and Winter Wedding Invitations

Contemporary wedding etiquette allows you to create wedding invitations that reflect whatever you want about your wedding style. The formality of the event, your wedding colors, your personal style and more should all be taken into consideration. You can choose wedding invitations that are elegant, traditional, whimsical or trendy. Your wedding invitations can reflect the theme of your wedding in motifs, borders, colors and embellishments. When you are choosing wedding invitations for your big day, one thing you may not consider is the significance of the season in which your wedding will be held.

Is there actually such a thing as spring wedding invitations or winter wedding invitations? While most wedding invitation printers and online wedding sites do not necessarily differentiate their wedding invitations by seasons, there are definite differences between wedding invitation styles that are popular in the spring and those that are appropriate for a winter wedding.

If you are ordering invitations for a winter wedding, you might look for some of the following details:

Winter motifs

Motifs are small images and figures that appear at different places on your wedding invitation. Some popular winter wedding invitation motifs include falling snowflakes and snow-covered pines. If you are in a whimsical mood, you might choose a wedding invitation topped with a bride and groom snowman, or a holly leaf or sprig of mistletoe for the Christmas season.

Winter Colors

Silver and gold are always popular in winter wedding invitations. Touches of silver printing on snowflake borders are an elegant way to express a wintertime theme. Other winter colors are Christmas colors. If your wedding takes place around the winter holidays, you might choose invitations with rich, red envelope liners and touches of red printing. Deep forest green satin ribbons are another wintry touch that you can subtly add to your wintertime wedding invitations.

Holiday photos

Photo invitations give you another way to include something seasonal in your wedding invitations. Choose a beautiful, snowy forest scene as the backdrop for your wedding invitations, or a bough of pine and a red ribbon to express the season.

Seasonal Embellishments Colors are rich with symbolism and meaning. Choose flat invitations in white, then embellish with rich garnet satin ribbons and foil envelope liners, or enclose the invitation in a translucent wrap patterned with snowflakes.

If you are buying invitations for a spring wedding, you might consider some of the following elements in your wedding invitations:

Flower motifs

Delicate flower prints on corners or borders are one way to invoke a spring feeling in your wedding invitations. Sprays of bouquets and all over background prints of growing flowers are common springtime motifs for wedding invitations.

Vibrant colors

Bold, splashy prints in vibrant colors sing spring in a loud voice for a contemporary springtime wedding. Bright oranges, turquoise and persimmon are among the hottest colors for springtime weddings. Choose colors for your wedding invitations that coordinate with your wedding colors to get a completely coordinated look for your entire event.

Cucina Americana Cucina Marcella Credenza | John Boos

From John Boos & Company, the Cucina Americana line features European designs in carts, blocks and kitchen work tables. Here, their Cucina Marcella credenza features a door with recessed handles and nylon roller bearing glides. The Cucina Marcella credenza stands 36-in. high.more detail

Brilliant Modern Wenge Wood Dining Set | A2ZHomeCenter

The Brilliant Modern Wenge Wood Dining Set is greatfull product from A2ZHomeCenter. This unique dining room set will provide years of elegant appearance and durability This is a contemporary square design that will fit any retro style. The chairs are made of solid wood frame and legs with nice beige leather match, along with beautiful 2 long benches with soft beige leather match cushions seats.In

Contemporary Design Parson Chair Dining Table Set | Visiondecor Furniture

The Contemporary Design Parson Chair Dining Table Set from Visiondecor Furniture . The 7 Pieces Verna Dining Table and Chairs Set. Set including an extendable dining table and 6 chairs. Constructed with solid rubber wood with a luxurious wenge veneer finish. Mid back dining chairs constructed with rubber wood veneer and are heavily padded. Extendtion leaves hide inside the table, with hooks to

Birch Veneer Dining Set

Designed with birch veneer this rectangle dining set offers a quite and elegant look. With soft brown birch veneers and solid hardwoods this stunning rectangle dining table features a high quality finish of dark brown, that has a great shine. The legs are square wood.The chairs offer a square legs with a cross bar design between and a ladder back rest framed on both sides with a cushioned seat

Northern Heights Dining Set | Home Decorators Collection

Create More Dining Space with This Dining Set You'll have plenty of space when friends and family come to visit with the Northern Heights Dining Set. With the 2 leaves provided, easily expand or shorten your table as needed.This beautiful kitchen and dining room furniture is expertly crafted to last.Quality wood is carefully built into durable frames that have excellent structural support. Chairs

Mirabella Server | Magnussen

Mirabella embodies the relaxed lifestyle and warmth of the Spanish coast. Delicate fret work embellishes signature items in this collection. The cool chestnut finish is complemented with burnished edges and hand padding to create a time worn patina.more detail

Bruce Dining Set | Amisco Metal Dining Sets

This Amisco Metal Dining Sets includes 2 Side Chairs, 2 Dining Benches, One table Base and one Clear glass tabletop. Weight : 288 lbs Ship in : 6 boxes Note : This price is for 2 Side Chairs, 2 Dining Benches, One Table Base and one Clear Glass Table Top only.more detail

Renes Two-Tone Formal Dining Table and Chairs Set | Visiondecor Furniture

The 7pcs Renes Two-Tone Formal Dining Table and Chairs Set is the visiondecor Furniture products.You will receive a total of 1 dining table, 2 arm chairs and 4 side chairs.Chairs seats are made of a beige color cushion seat. This elegant table set will complement the most sophisticated to casual décor. more detail

Cocktail Rectangular Table + Chairs | Gautier

The sWeetest Cocktail Rectangular Table + Chairs is design by Gautier .Fittings in chrome finish steel. Top in 1/2" thick toughened glass over a wooden top. more detail

Cherry Manhattan Dining Set | Gautier

The elegant Cherry Manhattan Dining Set is design by Gautier. Dimensions: 59" - 84"W x 30"H x 30"D. Weight: 519 lbs.more detail

Osaka Extendable Dining Table Dining Sets | Calligaris

Osaka Extendable Dining Table Dining Sets is the amazing design by Calligaris. Dimension: Table: 29.63" H x 63-85.13" W x 35.5" D Chair: 32.13" H x 19.38" W x 20.5" D Notes: The price is for Table seats up to six Other colors may be available.more detail

Beautiful Bridal Lingerie

The bridal lingerie is real important to every girl on her big day and it's her once in a lifetime day so she will want it to be special in every way. From the minute she wakes in the morning and slips into your silky bridal stockings right through to her wedding night when she slips into a sexy silky nightdress and robe set.

Therefore exploring the bridal lingerie shops to find that special bridal lingerie or silky satin body to wear under her dream wedding dress is something requiring a little forward planing. Making the wedding night one she will treasure always as well takes time and effort so searching through the online shops for an elegant silk nightdress and matching robe is a must.
Every girl wishes for all the best for the big day and finding that something sexy and romantic can help to make it an extra special night too with some beautiful bridal lingerie. Your big day is important but so is your special wedding night. A night to remember. So dress to please or tease. To be romantic or demure the choice is yours when you shop for your bridal lingerie.

There are some beautiful pure silk satin nightgown and robe sets in a multitude of colors from bright red to virginal white. Imagine how you will feel the morning after your wedding as you slip into your smooth silky robe and breakfast in your room.
You are sure to find that certain special something in the bridal lingerie shops to make your honeymoon special too. Whether it's some romantic and elegant wedding night bridal lingerie or a gorgeous nightdress and negligee set. It's your big day (and night) so make it extra special.

Sexy bridal lingerie or a sumptuous nightdress will also makes the ideal romantic gift for that special anniversary or birthday. But then why wait when you can make that romantic gesture anytime. Think how alluring and sexy your lover will look in such a sexy piece of figure hugging silky satin as bridal lingerie. You don't need to be a blushing bride to enjoy wearing something soft and silky you can treat yourself to something special anytime you like. Why not slip something feminine and lacy on under your favorite dress then take your partner out for a romantic dinner. Better still stay home for an intimate candle light supper and let them know what you are wearing under your clothes but don't blame me if the dinner goes to waste.

With the huge growth in online shopping buying your bridal lingerie online is easy and secure. It's always a good idea to order your choice well in advance then you will have ample time to exchange it if you decide on something different. Most of the online lingerie stores offer excellent returns facilities so you should have no problems exchanging your goods with them. Size is also no longer an issue with lots of pretty and feminine lingerie available for the curvy lady too. Enjoy your day and be happy.

Big Purchase

First Farmyard Party Bag-SOLD OUT!

One of our most popular birthday theme for first birthday. Each bag contains an array of animal mug, blowout, doh, animal finger puppet, beanie animal, sunglassess, stickers and many more. Email info@giftafavour.com.sg or call us 9238-5202 for details.

Soccer Party Treat Bags SOLD OUT

Each Soccer Party Packs contains a Reusable Soccer Cup, Notepad, Whistle, soccer Tattoo, Keychain and terry cloth wristband. Call us at 9238-5202 or email us info@giftafavour.com.sg for further details.

If you are sourcing for soccer related party bags, do contact us info@giftafavour.com.sg for stocks availability.

GSS Mega Sale! Batman Party Treat Bags at $4.00 per bag only!

2 Batman Cello Bags @ $8.
Consisting of Keepsake Cup, Batman Sticker Sheet and Disc Launcher.

Whoever Said Moving Was Easy (Or Fun???)...

Can I just get this off my chest? I'm stressed. Here's why:

1) We're moving in 1.5 weeks, 200 miles away, with one vehicle. Yep, read on...
2) One of our vehicles (the one that actually has stowage space) decided to kick the bucket. Anyone want to help fund the $3k bill? Haha!
3) My job is ending and I don't have a new one yet. It's not for not trying. Had a rough interview yesterday...
4) Joe is graduating in 9 days and I haven't finalized the party, gift, family time, etc.

Ahh.. I wish I could be here:

Mexico

Or here

Central America

Or here even

Colorado

Here would be nice, too

Virgin Islands

Or standing in front of this...

Paris