It's here. The dress is here, in our apartment, being beautiful and mysterious and just a tiny bit terrifying. Not in an "oh god, what have I done" sense, but in a "oh crap, I should probably get working on addressing those Save the Dates" sense.
All in all, the dress buying experience ended up being very calm, yet just special enough. I knew from the get-go that I would not have "a moment." For one, I'm not "a moment" kind of girl. I rarely cry at movies, and I never cry at clothes. But I did want to feel confident at the end of it that I'd found a dress that was thoroughly me and right for the style of our wedding.
We did the dress shopping very early — more than a year before our wedding. Knowing that I wouldn't have an all-or-nothing, fainting on the floor, ugly-crying moment, I was afraid that I would be indecisive. I get a little clammy when I have to write our rent check every month, so blowing that kind of cash (cash that isn't even mine) on a dress was dread-inducing. So when the stars aligned and Alex's mom would be coming to visit around the same time that my mom was still on the Cape and my best friend/MoH, Sierra, still hadn't gone back to teaching in Florida, I carped the diem.
The first bizarre thing that non-brides might not know about wedding dress shopping is that you have to have appointments to go shopping. Chew on that one for a second. To walk into a store and try to spend thousands of dollars, one must make an appointment. Moreover, these appointments need to be made (apparently) much more than a few weeks in advance if you want to shop on a weekend. Oops.
I got turned down by several of the stores where I tried to make appointments — booked solid. But I did discover one boutique, called Lovely Bride, that carried the price range and designers I was interested in. I also made an appointment at a specific designer's boutique, Saja, and made tentative plans to stop by Lord & Taylor to check out their bridal department (they didn't require appointments, so I think that makes L&T the Wal-Mart or Sears of weddings).
We started at Lovely Bride where I was paired with an awesome consultant, Taylor, and she politely seated my posse, and then the two of us explored the store alone, digging into the specifics of what I loved about each style. I was going for something vintage-inspired and classic. Nothing overtly jaw-dropping or sexy. Something that was timelessly beautiful. She pulled maybe a dozen dresses ranging from something '50s-appropriate to gorgeous party dresses. As soon as I started trying them on, I realized the most modest, old-fashioned styles just didn't feel special enough. They were gorgeous and exactly like what I'd seen in the inspiration weddings (read: wedding porn). But they weren't me.
I came thisclose to buying a floor-length, fitted number covered in beading and fabric that made it look like I was covered in millions of tiny butterflies. It was possibly one of the most flattering and comfortable dresses I've ever put on. Unfortunately, it didn't fulfill the requirement of "right for the style of our wedding." It eventually came down to three styles that I really liked and that someone else in the room lurved. I snapped my pics of the three contenders, and headed out the door. I was going to need to crowd-source the decision a little further (though, I'll confess, one did capture my attention more than the others).
We went on to Saja, where the dresses were lovely, but were all a little too pajama-like for me, and the Lord & Taylor, where they'd actually recently closed down the bridal department (oops), and we got on with our weekend. I showed off the three favorites to some of my most trusted girlfriends and got an overwhelming vote in favor of the one I'd secretly favored.
I made another appointment at Lovely. By myself. Taylor pulled all three styles again (plus the butterfly dress, just because she knew I loved it so much), but I only wanted to try on one. I made up my mind. There was no crying, no moment, no definitiveness, but I looked at myself in the mirror and thought, will I love this dress looking back on it in 10, 20, 30 years? Would I feel good about offering it as an option for my own daughter? What will my grandkids think when they look at my wedding pictures? (Answer: "Grammy was hot! And kind of a badass!")
It's not vintage. It's hardly slutty, but it's not exactly modest. It's got more sparkle than I'd planned for. But that's also what makes it so very, very me. It's the dress I never would have picked out for myself, and exactly the dress I want to wear at my wedding.
A Sorta Stylish Life
Sunday, November 18, 2012
Sunday, July 8, 2012
Menu Plan 7/9-7/12
So this week, we're reusing a recipe since we didn't get to it last week. Only a four dinner week for us, since we're going on vacation Friday.
Monday: Black Bean Croquettes w/ fresh salsa
Tuesday: PLT Sandwiches
Wednesday: Chipotle Bean Burritos
Thursday: Sweet Potato and Red Pepper Pasta
Produce
4 green onions
1 avocado
1 sweet potato
1 red bell pepper
4 plum tomatoes (2 cups chopped)
basil
2 portobello caps
romaine lettuce
1 large tomato
Dairy
1/2 cup goat cheese
Grocery
1 can kidney beans
refrigerated salsa
1 can black beans
light mayonnaise
4 ciabatta rolls
We Have, You May Need
canola oil
garlic clove
chile powder
salt
water
2 cans black beans
tortillas
chopped tomato
sour cream
cumin
frozen corn
bread crumbs
chopped tomatoes
salt
olive oil
parsley
tarragon
white wine vinegar
rosemary
angel hair pasta
Saturday, June 23, 2012
Menu Plan: 6/25-6/29
The Recipes:
Monday: Summer veggie salad with chicken and whatever else looks fresh and yummy
Tuesday: Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette
Tuesday: Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette
Wednesday: Black Bean Croquettes with Fresh Salsa
Thursday: Greek Orzo Stuffed Peppers
Friday: Barbecue Portobello Quesadillas
The List:
Produce
3 yellow bell peppers
6 oz baby spinach
1/4 cup cilantro
1 avocado
1 zucchini
basil (homemade pesto)
1 lb portobello mushroom caps
Deli
3/4 cup crumbled feta cheese
6 oz mozzarella cheese
Meat
2/3 lb uncooked shrimp, peeled, deveined
2 chicken breasts
2 chicken breasts
Grocery
15 oz canned chickpeas
2 15 oz cans black beans
bread crumbs
tomato paste
whole wheat tortillas
We Have, You May Need
Olive Oil
Dried Oregano
sun-dried tomatoes
red wine vinegar
salt
ground cumin
scallions
chili powder
2 cups orzo
2 cups orzo
pine nuts (homemade pesto)
garlic (homemade pesto)
lime juice
homemade barbecue sauce (Secret family recipe, but a store-bought bottle should be fine)
cider vinegar
monterey jack cheese
2 medium onions
diced tomatoes
chipotle chile in adobo
frozen corn
Labels:
food,
grocery list,
menu plan,
weekly meals
Sunday, June 10, 2012
Menu Plan 6/11-6/13
Apologies once again for a short week of menu planning, but our busy summer continues, and this week Kelly and I will be leaving the New York City area to do some reception site planning on Thursday, so we won't be cooking from the friendly confines of our own kitchen on Thursday and Friday.
I found some good recipes this week, but we won't play iron chef because there aren't a ton of major ingredients that are common between the three recipes. Once again, we have what should turn out to be a delicious summer pizza. Just a note on the list and recipes, we'll be doing a full pizza recipe and a full recipe of the summer vegetable pasta, but only two of the paninis just so we don't have too many leftovers.
The recipes:
Monday: Prosciutto-Mozza Pizza
Tuesday: Roasted Summer Vegetable Pasta
Wednesday: Turkey and Pesto Panini
I'll add in the recipes as necessary for the two later recipes, but for now, here's your shopping list:
Produce
1/2 cup oregano leaves
1 medium eggplant
1 medium onion
1 yellow bell pepper
1 lb cherry tomatoes
1/8 red onion
red leaf lettuce
1 avocado
Meat
2 oz prosciutto
4 oz sliced turkey
Dairy
6 oz mozzarella cheese
2 oz sliced swiss cheese
Grocery
16 oz pizza dough
12 oz spaghetti
1 loaf french bread
1 jar pesto
We have, you may need:
8 cloves garlic
olive oil
salt
pepper
parmesan cheese
cornmeal
marinara sauce
red ine vinegar
I found some good recipes this week, but we won't play iron chef because there aren't a ton of major ingredients that are common between the three recipes. Once again, we have what should turn out to be a delicious summer pizza. Just a note on the list and recipes, we'll be doing a full pizza recipe and a full recipe of the summer vegetable pasta, but only two of the paninis just so we don't have too many leftovers.
The recipes:
Monday: Prosciutto-Mozza Pizza
Tuesday: Roasted Summer Vegetable Pasta
Wednesday: Turkey and Pesto Panini
I'll add in the recipes as necessary for the two later recipes, but for now, here's your shopping list:
Produce
1/2 cup oregano leaves
1 medium eggplant
1 medium onion
1 yellow bell pepper
1 lb cherry tomatoes
1/8 red onion
red leaf lettuce
1 avocado
Meat
2 oz prosciutto
4 oz sliced turkey
Dairy
6 oz mozzarella cheese
2 oz sliced swiss cheese
Grocery
16 oz pizza dough
12 oz spaghetti
1 loaf french bread
1 jar pesto
We have, you may need:
8 cloves garlic
olive oil
salt
pepper
parmesan cheese
cornmeal
marinara sauce
red ine vinegar
Sunday, June 3, 2012
Menu Plan 6/4-6/8 (Save money on groceries and have plans three nights this week)
This week, we’re going to play Iron Chef here on Sorta Stylish with our
menu plan. Since Kelly and I have various engagements over the course of the
week (mostly me), we will have two dishes competing for apartment supremacy
with this week’s secret ingredient.
This week, the secret ingredient is: Spinach!
But wait, there’s more! We’re also going to add in ricotta and
mozzarella cheeses as secret ingredients since they’re in both of the recipes!.
As I mentioned last week, we have a pizza of the week. As much as I am
starting to believe in all the benefits of eating less meat that everyone keeps
telling me about, I have the hardest time turning away recipes that just make
my mouth water, so we have a vegetarian pizza and a great chicken dish on tap.
If anyone has any other great recipes that would fit into this week’s menu
plan, feel free to add them to the comments section. I’m going to look for some
more good recipes and try to add them in to this week’s menu if I find any that
fit.
Wednesday: Three-Cheese
White Pizza with Spinach
I should throw in that we’re only making four servings of the chicken
rollatini (recipe makes 8), in case you couldn’t get the numbers to add up. We’re
also subsitituting fresh spinach for the frozen just to keep it to one
ingredient instead of two purchases. That’s why we’re doing the chicken first,
so that we can measure out the right amount of spinach and then throw the rest
on the pizza, since that doesn’t have to be as exact.
Here’s the list, keeping it pretty short this week, obviously.
Produce
Spinach
Meat
4 chicken cutlets
Dairy
11 oz. Ricotta Cheese
5 oz. mozzarella
2 oz romano cheese shredded
Grocery
1/2 cup marinara sauce
1 lb. pizza dough
We have/You may need
1/8 cup parmesan cheese
cooking spray
3 tbsp egg whites
olive oil
garlic
milk
cornmeal
1/4 cup italian breadcrumbs
Sunday, May 27, 2012
Menu Plan 5/28-6/1
So it's week three of Alex in charge of the dining, and I have to say things are going great. This week, we have four meals because Kelly has a dinner in the city on Thursday. Tomorrow, we're doing burgers for Memorial Day, but as you know, whenever we do something here at Sorta Stylish, we put our own spin on it. You'll notice that I once again have included a pizza in this week's menu, and you can count on one next week too. Pizza is really fun to make and is one of my favorite things to experiment with and add my own touch. Plus, when it's homemade it's not nearly as heavy as something you would get for takeout or delivery, so it makes a pretty light summer meal.
Monday: Salmon Burgers
Tuesday: Summer Vegetable Pizza
Wednesday: Baked Tomatoes with Quinoa, Corn and Green Chiles
Friday: Summer Veggie Baked Ziti
Grocery List
Produce
1 red bell pepper
2 4 oz zucchini
3 4 oz yellow squash
2 poblano chiles
4 ears corn
6 large tomatoes
tomatoes
garlic cloves
basil
oregano
Meat
1 lb salmon fillets
Dairy
6 oz mozzarella cheese
1 cup colby-Jack Cheese
shredded mozzarella
eggs
Grocery
16 oz pizza dough
cooking spray (normally we have this, but we're running low)
focaccia
We have, you may need
1 red onion
olive oil
cornmeal
salt
crushed red pepper
more onion
oregano
lime juice
cumin
black pepper
quinoa
ricotta cheese
hot pepper sauce
Monday: Salmon Burgers
Tuesday: Summer Vegetable Pizza
Wednesday: Baked Tomatoes with Quinoa, Corn and Green Chiles
Friday: Summer Veggie Baked Ziti
Grocery List
Produce
1 red bell pepper
2 4 oz zucchini
3 4 oz yellow squash
2 poblano chiles
4 ears corn
6 large tomatoes
tomatoes
garlic cloves
basil
oregano
Meat
1 lb salmon fillets
Dairy
6 oz mozzarella cheese
1 cup colby-Jack Cheese
shredded mozzarella
eggs
Grocery
16 oz pizza dough
cooking spray (normally we have this, but we're running low)
focaccia
We have, you may need
1 red onion
olive oil
cornmeal
salt
crushed red pepper
more onion
oregano
lime juice
cumin
black pepper
quinoa
ricotta cheese
hot pepper sauce
Labels:
cooking,
food,
grocery list,
menu plan,
ramblings,
recipes,
summer,
things to do,
weekly meals
Sunday, May 20, 2012
Menu Plan 5/21-5/25
Hey guys, it's Alex again with the weekly menu plan. I'm doing it again this week, because now that it's the summer time I'm not bogged down with classes, so I have more time to spend cooking in the evenings. It's an unfortunate battle in our house that since Kelly and I both love cooking, we're always wrestling (literally, picture that) for kitchen time and each one of us wants to cook that night's dinner. However, with me having a lot more free time than she does during these summer months, it's sort of a nice thing for me to have dinner on the table for her when she gets home. I'd love to make this seem like some grand act of chivalry, but let's face it, she did the exact same thing for me a large majority of the time we've lived in this apartment, and it's the least I can do to pay her back.
This past week as you remember me saying was pretty crazy, and last night we decided to eat out, so we never did get to the Tortellini Primavera from last week. That one's popping back up on the menu, but first the big surprise for Kelly this weekend...
[Drum roll]
[I know you're getting excited]
[Keep getting those hopes up]
[Not that much, you're setting yourself up for disappointment]
Breakfast Casserole!
...what? That was the big surprise? Yeah, I know, it doesn't seem like much, but this was an overnight breakfast casserole! Still not sure what I mean, or more importantly why I gave it so much buildup? Again, using my new found resources of Stumble Upon and Pinterest, I found a recipe for a breakfast casserole that you assemble in your slow cooker and cook for eight hours (a.k.a the recommended amount of sleep you should be getting each night). Once we got done with our Friday night, I made the casserole, set my alarm and voila! When we woke up, we had a great breakfast casserole all ready to go! You can check out the recipe here. This would be a great one to have if you have guests spending the night at your place and you don't want to have to get up an hour before everyone to serve them a delicious breakfast.
Now onto the meal plan:
This week, with it getting all warm here in NYC, I decided this was a heavy veggies week, and thus all the recipes for the next five days are vegetarian. To be fair, I was planning on some awesome sounding turkey burgers that should be making an appearance next week, but then I was reminded that we didn't do the tortellini. One of the cool aspects about this week's menu plan is that Monday's dinner actually can get split in half and used for Thursday's dinner!
Monday: Stuffed Portobello Mushrooms with Farro (Not to be confused with the Roman emperor or British dubstep band Nero)
Tuesday: Tortellini Primavera
Wednesday: Roasted Sweet Potato Pizza with Spinach and Caramelized Onions
Thursday: Mushroom Calzones with Farro Salad
Friday: Sweet Potato Gnocchi with Gouda Cheese Sauce
The list:
If you're wondering why we have farro on the we already have it list, it's because we bought it moments before I wrote this blog post, so we didn't want to include it on our list. We're not so snooty that we just have some Italian rice lying around our apartment. That brings me to a good final thought, if you don't want to try and find farro, grab some brown rice and you should be just fine.
Alex
This past week as you remember me saying was pretty crazy, and last night we decided to eat out, so we never did get to the Tortellini Primavera from last week. That one's popping back up on the menu, but first the big surprise for Kelly this weekend...
[Drum roll]
[I know you're getting excited]
[Keep getting those hopes up]
[Not that much, you're setting yourself up for disappointment]
Breakfast Casserole!
...what? That was the big surprise? Yeah, I know, it doesn't seem like much, but this was an overnight breakfast casserole! Still not sure what I mean, or more importantly why I gave it so much buildup? Again, using my new found resources of Stumble Upon and Pinterest, I found a recipe for a breakfast casserole that you assemble in your slow cooker and cook for eight hours (a.k.a the recommended amount of sleep you should be getting each night). Once we got done with our Friday night, I made the casserole, set my alarm and voila! When we woke up, we had a great breakfast casserole all ready to go! You can check out the recipe here. This would be a great one to have if you have guests spending the night at your place and you don't want to have to get up an hour before everyone to serve them a delicious breakfast.
Now onto the meal plan:
This week, with it getting all warm here in NYC, I decided this was a heavy veggies week, and thus all the recipes for the next five days are vegetarian. To be fair, I was planning on some awesome sounding turkey burgers that should be making an appearance next week, but then I was reminded that we didn't do the tortellini. One of the cool aspects about this week's menu plan is that Monday's dinner actually can get split in half and used for Thursday's dinner!
Monday: Stuffed Portobello Mushrooms with Farro (Not to be confused with the Roman emperor or British dubstep band Nero)
Tuesday: Tortellini Primavera
Wednesday: Roasted Sweet Potato Pizza with Spinach and Caramelized Onions
Thursday: Mushroom Calzones with Farro Salad
Friday: Sweet Potato Gnocchi with Gouda Cheese Sauce
The list:
Produce
6 4-inch
portobello mushrooms
2 leeks
1.5 lb baby
spinach
2 Tbs.Pine
nuts
1 lemon
4 cups
Arugula
Onions
(white and red)
1.5 lbs
sweet potatoes
sage
Deli
18 oz. whole
wheat pizza dough
Dairy
6 oz. Gruyere
Cheese
6 oz. goat
cheese
4 oz.
mozzerella
cream cheese
6 oz.
ricotta cheese
8 oz. Gouda
Cheeze
Grocery
10 oz.
roasted red peppers
We have you
may need
Olive Oil
Garlic
Cloves
Farro
Red Pepper
Flakes
Parmesan
Cheese
Green Bell
Pepper
salt
brown sugar
nutmeg
flour
butter
pepper
chives
Thyme
If you're wondering why we have farro on the we already have it list, it's because we bought it moments before I wrote this blog post, so we didn't want to include it on our list. We're not so snooty that we just have some Italian rice lying around our apartment. That brings me to a good final thought, if you don't want to try and find farro, grab some brown rice and you should be just fine.
Alex
Subscribe to:
Posts (Atom)
