Tuesday, February 21, 2006

Make an Impression with Your Invitations

Would you like to find out what those-in-the-know have to say about wedding invitations? The information in the article below comes straight from well-informed experts with special knowledge about wedding invitations.

While the main purpose of a wedding invitation may be to inform the guests of the date, time and location of the ceremony and reception, this is not the only purpose of a wedding invitation. A wedding invitation is your first chance to make and impression on your guest and to give them a hint about what to expect at your wedding. The invitation can hint to the theme of your wedding or simply give the guests a glimpse into how formal your wedding will be. The appearance, wording and formality of your wedding invitation all contribute to the impressions that your guests form about your wedding before the even decide whether or not they will attend.

Since the most important purpose of a wedding invitation is to let guests know the particular details of the wedding it is important to ensure that these details are accurate. You will want to hold off on ordering your invitations until you have finalized all of the details to ensure that your invitations are printed with accurate information. In order to avoid confusion that results from misinformation on you your invitations, it is critical that you proofread your invitations several times to ensure that all of the information in correct. Once you have proofread the invitation a few times, you might consider having someone else proofread it as well. This is sometimes necessary because it is easy to overlook a mistake on your invitation when you know what the invitation should say. Sometimes your mind will subconsciously fix the error making it appear as though everything is correct when it is really not. It is imperative that you ensure that the details of your wedding invitation are accurate but it is also very important to proofread the entire invitation to make sure that there are no other errors. Check your names and your parent's names, if they appear on the invitation, carefully to ensure that they are spelled correctly and also check the spelling and punctuation of the rest of the text. Wedding information that is accurate and contains no errors is sure to make a wonderful impression on your guests and can help to avoid guests from missing parts of the wedding because they were misinformed by inaccurate information on the invitation.

If you find yourself confused by what you've read to this point, don't despair. Everything should be crystal clear by the time you finish.

The look of your wedding invitation can say a lot about your taste and your expectations for your wedding. If you are planning to have a particular theme for your wedding, you might want to incorporate your theme in your wedding invitation to give your guests a hint at what they can expect at your wedding. If you are planning to incorporate a theme of old fashioned movie romances you might want to invest in invitations that depict a scene or make a reference to an old fashioned romantic movie such as Casablanca. Or if you plan to have a wedding with a Hawaiian or beach theme you might choose invitation that conveys this sentiment with a background picture of a beach or a whimsical border with a Hawaiian pattern. While not all weddings have a particular theme, if you are planning on having a theme, it's a fun idea to purchase invitations that express this theme to your guests.

The wording that you use on your wedding invitations can also make an impression on your guests. You will want to ensure that the text of the invitation matches with the formality of the wedding. If you plan to have a wedding with a relaxed atmosphere you can afford to be creative and original in your wording but if your wedding will be more conservative you will want to use language that will convey this sentiment. While slang and vulgarity are never appropriate verbiage on a wedding invitation it is acceptable to use more relaxed speech if the wedding is expected to be casual.

Many guests form their first impressions of a wedding based on the invitations. Since this is true, it is important to exercise caution and ensure that your wedding invitations will convey the message that you wish them to express. If you want to maintain a degree of formality in your wedding, then your invitations should also be very formal. Conversely, if you expect your wedding to be casual with a relaxed atmosphere, it is acceptable to send out invitations that are informal.

That's how things stand right now. Keep in mind that any subject can change over time, so be sure you keep up with the latest news.

About the Author

James Mahony is the founder of The Wedding Handbook - A site dedicated to Weddings

The Wedding Handbook :: Articles for Website Content

Sunday, February 19, 2006

Planning Your Wedding

Byline: Linnyette Richardson-Hall

Linnyette Richardson-Hall is a professional wedding planner based in Baltimore, Maryland. She's been in the wedding industry since 1993 and has put together hundreds of weddings on both a local and national level. She's appeared in Essence and Glamour magazines, and is one of several wedding planners featured on Style Network's hit reality series "Whose Wedding Is It Anyway?"

Watch Linnyette as she works her wedding magic for a happy couple.

To find out more about Linnyette, visit her at theweddingdiva.com .

The transcript follows below.

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washingtonpost.com: This discussion will start momentarily. Please stay tuned.

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New York, N.Y.: Do the groomsmen have to be your ushers or can you ask your Uncle or favorite cousin to help seat guests?

Thanks!

Linnyette Richardson-Hall: Hi: Most certainly! You can ask close friends or family members to act as ushers ... that will keep your groomsmen with you!

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Arlington, Va.: Linnyette,

In your opinion what are some of the best places to cut some costs without losing impact? And what details will still be waiting to be worked out in the two to three weeks leading up to the wedding? I'm getting married in October, and things seem to be coming along just fine, but I worry that I'll find myself overwhelmed at the end!

Thanks!

Linnyette Richardson-Hall: Hello: I like to give my clients what I call the "totem pole"...in the grand scheme of things, define what aspects are most important to you, where you are willing to spend money, etc. Those are the things where you will put the most effort. To be perfectly honest, you'd be surprised as to what your guests "see" and what your "vision" might be. In many cases, they are totally different. Items such as favors (which get wasted more than you know!), expensive menu cards and table frames (which can be done beautifully and inexpensively at home), transportation (not many people will see you arriving or leaving!) are some areas where you can cut back on. However, don't skimp on pictures, food, entertainment and decor. These are the things that people will remember the most.

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Arlington, Va.: What suggestions do you have for a couple with an extremely small budget that would like to invite approximately 200 people to their wedding and reception?

Linnyette Richardson-Hall: First - I'd ask you to define your vision - what would you really like to see in terms of decor, ambiance -- feeling?? Then I would suggest looking critically at the time of day you are having the event. Consider doing an early morning wedding followed by a wedding breakfast, or a late evening wedding followed by champagne and dessert. All very classy, all much less expensive than the traditional reception.

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Washington, D.C.: Do you have any opinions on renting a dress? Do you know where a dress could be rented?

Linnyette Richardson-Hall: While that is a viable option - there aren't many places that rent out bridal wear. Have you considered finding something at a consignment shop or some of the discount bridal retailers? Depending on the formality of your event, you may be able to get something off the rack from a store - or maybe try JCrew.com. Really nice, simple outfits.

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Easton, Md.: The room in which we are holding our reception is divided into two, one larger room and a smaller room, by a large fireplace that has walkways on each side. We have about 100 guests in attendance. What layout do you suggest so that no guest feels any less than any other?

Linnyette Richardson-Hall: Unfortunately - when guests are "divided", someone will always feel left out. The best way to address this is to make sure that each "side" knows what's going on at all times. It's just going to be during times such as when the cake is cut, toasts are given, etc. that you'll need to congregate folks into one area so they can be a part of the festivities. I would suggest doing a group toast (great shot for the photographer) and making sure that either your planner, banquet captain or other trusted person is informing both sides of the room as to what is transpiring - a few minutes before it actually happens.

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Alexandria, Va.: I'm getting married next June and already have the place, caterer, officiate and dress (oh, and the groom!), but work full-time and go to grad. school (I graduate next May) so am trying to get things out of the way as much as possible. My question is am I sticking to a good time line, and what types of things to people tend to get bogged down on (flowers, invitations, favors)?

Thank you!

Linnyette Richardson-Hall: Well - you've got some of the main items in place. I would strongly recommend that you consider hiring a professional planner in some capacity ( and that's not because I am one!). Simply put - you've got a lot on your plate and planning a wedding can be strenuous at best. A good planner will help you get the timeline together that works for you and your situation..and help you so that you don't get bogged down. I know that many people think planning this thing called a wedding is a breeze - but it's not. It's a lot of hard work and I can tell you from experience, a good plan can really help on your wedding day!

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Washington, D.C.: I am planning my October wedding and was wondering if it is necessary to invite people who are doing readings at the ceremony to the rehearsal dinner. We have limited space at the rehearsal dinner location. Thanks!

Linnyette Richardson-Hall: Typically, the rehearsal dinner is for those people who are actively involved in the wedding itself. So, yes - proper etiquette would dictate that you invite them to the dinner. If your space is going to be limited, I would take out any out of town guests - and make the dinner for wedding party members, their significant others/spouses, parents, ushers/hostesses, readers and officiate.

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RE: An early morning wedding? : Is there a such thing as too early? What is a reasonable time?

Linnyette Richardson-Hall: I am a fan of early morning weddings! I've done them as early as 10 a.m. followed by wonderful breakfasts and brunches, definitely a great alternative to the typical afternoon/evening soiree. Plus - you can save more money and be finished earlier - leaving you time to have some relaxed moments with your out of town guests - or get started on your honeymoon! Bottom line - people who love you will show up - no matter what time you say!

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Washington, D.C.: I am having an outdoor home wedding in August and I am searching for a "day-of" coordinator. What are some questions to ask that person? Is there a big difference between indoor/outdoor weddings as far as coordination?

Linnyette Richardson-Hall: Good question! A wedding at home can be more difficult than one in a facility -- simply because there are more parameters to take into consideration. In your quest for a coordinator, look for someone who has experience managing complex events -- especially ones at private residences. Ask them about their experience, dealing with the myriad of off premise providers that will be necessary for the event. Find out how they will handle parking, staffing, maintaining privacy for you and your neighbors, permits and noise ordinances, portable restrooms ... the list is endless. There is a MAJOR difference in the management of an indoor vs. outdoor wedding. Mother Nature is the key player in this instance -- so make sure that you have a solid "Plan B" in the works. A good coordinator will help you do that! On another note - because of the complexities of dealing with a home wedding, I would suggest utilizing the planner for a bit more service - the help will only benefit you in the long run.....

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Alexandria, Va.: I am getting married in December and am anxious to tie in some Christmas themes without going too overboard. Any thoughts?

Linnyette Richardson-Hall: I did a wedding this past January -- and used a "winter wonderland" theme. Lots of "snow" and wintry trees ... pure white linens, touch of silvery sparkle, white florals. The end result was stunning -- and the venue was still decorated from Xmas!! It's a matter of concealment, smoke and mirrors if you will. I'd probably stay away from red..and focus instead on the purity of winter. It's a classy, clean look!

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Washington, D.C.: Linnyette, I just got engaged and am already dealing with family members telling us how we should be handling various parts of the wedding. How can I tactfully tell them to stop butting in? I enjoy the planning but having people comment on what I should be doing is frustrating and stressful! Any tips?

Linnyette Richardson-Hall: Indeed! Simply say" You know, I really appreciate all of your thoughts and input regarding our upcoming wedding. It really means a lot that you are thinking of our happiness so much. But ... we've made a lot of decisions and we're happy with what's coming from it. I know that you'll love the end result - we can't wait to have you as a guest to share in all of the joy!" That should do it -- if all else fails, hire a planner -- and tell the "family" that the planner is handling everything!!

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McLean, Va.: Does the maid of honor have to be your sister or can it be your best friend and/or your sister just be a bridesmaid?

Linnyette Richardson-Hall: Your maid of honor should be the person who is closest to you - who truly supports you and this new relationship. So - choose who means the most to you and who you want to have standing directly next to you as you move into this next phase of your life!

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Anonymous: I plan to get married next year (May) in my hometown (which is far from here). What do you think is the best way to handle somewhat of a destination wedding when I can only go home maybe 2-3 times before then. I thought about hiring a wedding planner, but the two I contacted so far have not been responsive. Which I am not sure why? So, I want to be able to maximize my time when I do visit.

Silver Spring, Md.

Linnyette Richardson-Hall: You are definitely a candidate for a wedding planner - the right one will make your life so much easier! I don't know what the deal is with the ones you contacted, but I'd keep searching...if you like, you can email me and maybe I can steer you in the right direction. I know many planners nationwide!

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Brooklyn, N.Y.: Hi Linnyette,

I am getting married in a few months, and one of our top priorities is creating a terrific party for our guests -- including a great dance party. We just went to a friend's wedding that fizzled. They had great music, but the bar closed at 9 p.m. The dancing just never took off and the party felt a little flat. What's the magic ingredient (or ingredients!) to get a party really flying? Is an open bar essential? (We're on a budget and can't afford a great band and we're worried about bar costs.)

Linnyette Richardson-Hall: A great party needs: good food, great ambiance and kickin' music! Bands are expensive -- have you considered hiring a fabulous dj?? A great one will keep your party rockin' -- you'll have to kick people out! A good dj is also psychic -- they know how to read a crowd, know when to slow it up and know when to raise the roof -- and keep it going. Make sure that you have ample space to dance ... and make sure that you are on the dance floor too! When your guests see that you are the life of the party -- they'll join right in with you! Bar decision really depend on the drinking persona of your guests. If you don't have a bunch of big drinkers, consider doing a light bar of beer , wine and soda. Trust me, people will drink whatever you put in front of them. Don't stress out - they'll be happy with what you serve. Bars and liquor can really eat up a budget - so tread carefully!

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Washington, D.C.: I have read that the average American wedding cost $25,000! Why has the cost increased so much?

Linnyette Richardson-Hall: The average wedding is actually around $22,000..higher in NYC and L.A. Costs have gone up simply because the cost of living has increased. Also, wedding service providers are true professionals, not the lady from church or the friend of a friend. As such, their fees are reflective of their expertise ... as in any profession, you do get what you pay for! With that being said -- you can have a great wedding without giving your first born. It's all about defining what you want, the number of guests, the time of year, etc....

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Capital Hill, D.C.: Everyone keeps telling me I should be a wedding/event planner. How would someone get started? I used to be a stage manager and used to manage many people and details. I love you on "Whose Wedding" ...

Linnyette Richardson-Hall: Ooh..that's a long answer!! Feel free to email me at linnyette@theweddingdiva.com and I'll be able to answer you more directly. I will say this - the key word is training! There are a lot of people who like this - and think they can do it. Not so....there's more to it than meets the eye!

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Washington, D.C. (Dupont): How do I find a dj or band for an out-of-town wedding?

Linnyette Richardson-Hall: The Internet is your friend! Make use of the various search engines for the area the event will be held in....and contact the banquet/catering manager. Many times, they'll be able to give you the names of some bands/DJ's that have worked their facilities.

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Northern Virginia: My fiance and I am have very different family backgrounds -- I have a huge family and large group of friends, his family is small, with only a couple close friends. He doesn't want a big wedding, but I can't leave the people I love out. My idea of compromise was a wedding with close family at a fun European destination and then a big reception back in the U.S. for everyone else. But I'm not sure how to go about inviting people to the reception but not-inviting people to the the actual wedding in Europe without being rude. Also, is it ok to re-wear my dress and such at the reception?

Linnyette Richardson-Hall: Sounds like you are thinking of doing a destination wedding. I'd definitely enlist the help of a planner...you can sit down and define the parameters for the actual ceremony. It's very common that everyone won't or can't come to Europe for the actual ceremony - but more people can attend the U.S. reception. I would work closely with a planner and good travel agent to set up group rates for travel/accommodations to Europe, then plan a cool, fabulous party later on. You would send announcements that state your marriage took place in (location). Later on, you would send an invitation to the "celebration of your marriage".

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Curious in D.C.: What's the average going rate for a wedding planner and what are the rates dependent upon?

Linnyette Richardson-Hall: Rates will vary with experience and location. You might see day of coordination rates starting at $500 and full, blown planning services starting at $2000 and going up. It really depends on the planner and what they bring to the table. I would suggest interviewing a few to get an idea of what they can do and how you "sync" with them...gotta have a good vibe, or else...it's not going to work well.

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Washington, D.C.: Are black bridesmaids' dresses really acceptable these days?

Linnyette Richardson-Hall: Definitely! They're classy - can be worn again, and most of them don't get relegated to the Goodwill. I would choose dresses that are flattering to the figure and pick bright or deliciously pale flowers to go along with them. Add in some sexy shoes and great accessories and you have a wonderful outfit that women will feel good about wearing.

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Boston, Mass.: My 52-year old sister is getting married for the first time. She has everything and her fiance has his own home and everything.

What do you recommend for a wedding shower for gifts and format?

Maureen

Linnyette Richardson-Hall: Why not do a couple's shower...perhaps an "around the clock" or "hobby" shower? I would do something fun...with more focus on the couple, versus the gift giving. Even though they have their own home, gift cards/gift certificates are a great way to "give" them something - then they can choose what suits their fancy!

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Washington, D.C.: What flowers are really hot right now?

Linnyette Richardson-Hall: I'm seeing a lot of peonies and hydrangeas in bouquets and arrangements. They are beautiful, hardy blooms and they look good with just about anything. Another flower I'm using a lot is the lisianthus - really pretty, ruffly flower....

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McLean, Va.: Hi, what is the usual policy re: feeding vendors? Do I need to feed the photographer and band? Does it need to be the same as what the guests are eating? I'm paying these vendors a lot of money and feel that I shouldn't be expected to feed them a $75 meal. Can I pick up some sandwiches for them instead? Thanks for your advice! Love all the "Whose Wedding Is It" anyway episodes I've seen you on!

Linnyette Richardson-Hall: Glad you like "Whose Wedding Is It Anyway?" -- it was a blast shooting it! The vendors I generally suggest feeding are: photographer,videographer,consultant -- mainly because we've been with you all day! Bands/DJs are only on duty for about 4 hours....but I know a lot of them want some sort of food. I usually ask the caterer to prepare a nice sandwich/deli tray where folks can help themselves. Serve cold sodas/water and chips....that's fine. To be honest, we really don't have time to eat - we just need to grab something quick! Plus - this is a lot cheaper than a guest meal!!

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Arlington, Va.: Hi Ms. Richardson-Hall,

I am getting married in Old Town Alexandria (October 2006). We picked the location because I grew up in a local church there. However, we are having problems finding an inexpensive reception site in the area for 100 people. Any tips on where to look for ideas? We don't want to have a hotel reception either. Thanks.

Linnyette Richardson-Hall: Again -- the 'net is your friend! Also check out local wedding magazines and caterers. Make sure you define what your spending limits are for food -- that will also help you decide what you can and cannot spend on a site. I know that I can't answer all of your questions here - but please feel free to email me at linnyette@theweddingdiva.com

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Washington, D.C.: I am getting married for the first (and hopefully only) time. My fiance was married several years before to a woman who sadly got sick and passed away. He says he feels blessed to have found me and does not make me feel like a second choice. My parents/family would like to throw a wonderful wedding for us with all the trimmings (no stress, just lots of friends/family at a church and then lots of eating, drinking,&dancing.) My fiance's parents feel like their family has already done the big church wedding thing for their son and think we shouldn't make a big to-do about it. It was suggested that since my fiance has already had a church wedding, we should just go to the courthouse or something. Comments were also made about expecting their relatives to come to another formal wedding and/or buy another gift (ugh!). My fiance says whatever I want is great with him, but is it wrong of me to want to celebrate my marriage as a main event and not just some footnote to the "original" one my fiance had with his late wife? I'm thinking I'd just invite everyone anyway and let them decline if they don't want to be burdened again, but the comments really peeve me. How to deal?

Linnyette Richardson-Hall: I say" have the wedding you want". You and your fiance' need to make the decision as to the tone and style of your nuptials - not anyone else. This is your time to celebrate..not a time for rehashing the past! If I were your planner - I'd be cheering you on to do what works for you - because at the end of the day, this event is all about the two of you - no one else!!!

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Clinton, Md.: Good morning! I have a quick question for you. I am interested in getting into event/wedding planning but have no experience. What is the best way to break into this industry with no experience? Are there any area colleges or universities that offer classes? Internships? Any suggestions would be appreciated. Thanks for your help!

Linnyette Richardson-Hall: Hi: I would love to give your more information about this biz -- so please feel free to email me at linnyette@theweddingdiva.com. You can also check out my training programs for wedding planners at www.thebusinessofmatrimony.com

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Crystal City, Va.: Hello again. This is for Washington, D.C. looking for rentals. I do not have a name, but there is a bridal shop in the Langley Park area, off New Hampshire Ave. that rents out dresses.

Linnyette Richardson-Hall: Hi there! I think there's one in Md. too called "Grace&Elegance." I'm sure they have a Web site ...

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Silver Spring, Md.: Hi Linnyette! I have loved your work on "Whose Wedding..."

My question is: if you cannot afford a planner or a "day-of" coordinator for your wedding and only have a friend of relative to help, what should be on the list of issues to ask them to help out with on the day of?

Linnyette Richardson-Hall: Hi: Thanks for the compliment -- I appreciate it! I'd be happy to discuss the "ins and outs" of day of coordination with you ... but this forum doesn't give me much time! Please feel free to contact me at linnyette@theweddingdiva.com and we can talk more!

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Washington, D.C. : What is the biggest mistake brides make in planning a wedding? (Other than budget issues).

What is the biggest mistake brides make on their wedding day?

Linnyette Richardson-Hall: Seriously? Not having a clear vision and sticking with their guts. Number 2 -- not having the resources of a planner at their disposal. Honestly, people think we're a luxury, but when you really look at it - we are your best defense. We know what works, how it works and how to make it work. We can save you time, which is valuable. We can save your sanity -- which is even more precious. So ... I'd say, be clear on what you want -- and truly consider the use of a professional planner. You'll be glad you did!

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Alexandria, Va.: Hi Ms. Richardson-Hall,

We are getting married in Old Town next year. Unfortunately we are on a tight budget. Any tips for saving money? We already looked into a Friday or Sunday wedding but the church won't marry anyone then. Thanks.

Linnyette Richardson-Hall: Consider an early morning wedding followed by breakfast or brunch. Look at trimming the guest list to those nearest and dearest. Have a smaller wedding party. It's the little things that will mean the most.......

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Bethesda, Md.: Hi Linnyette! I am writing with a sticky question and hoping you have some experience in these matters. My father and mother are divorced but are both contributing to my wedding in May next year. Their divorce was rough, and a couple down the street -- still friends with my mother - took sides, and were pretty rough to my dad. He has stated emphatically that he doesn't want to ever see those neighbors again, and certainly not at the wedding. However, I am sure that my mom is expecting them to be invited. I was thinking of telling her that there isn't enough room for them, but I think she'll try to be "helpful" and say she could pay for them to come, or tell me it's impolite not to invite them, or something along those lines. I'm trying to avoid telling her that it's my dad's request I'm heeding, since she has a trigger temper when it comes to him. Any advice? Thanks so much.

Linnyette Richardson-Hall: I do have an answer - feel free to contact me at linnyette@theweddingdiva.com I hope to hear from you!

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Baltimore, Maryland: My fiance and I are very low-key and do not want to spend a lot of money on our wedding as we have a lot or work needed on our home. We are not having a formal ceremony and the reception will be held two months after the ceremony where only immediate family will be present. We have everything for our home as we have been living together for 2 years. Is there a polite way to ask guests to only give money gifts?

Linnyette Richardson-Hall: Nope - there is never any polite way to ask for $$$. I would suggest that you let people know when they ask you about gifts - that you have a home together, but you will appreciate anything they wish to bestow upon you. It's a graceful, tactful way of getting your point across!

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Baltimore, Maryland: My parents keep adding to the guests list, but are only willing to spend $3500 on the entire wedding. My fiance and I do not have a lot of money and wanted to spend as little as possible. How do I get control of the situation?

Linnyette Richardson-Hall: Simple - realize that this is your wedding. Tell your parents (nicely of course) that your funds are limited and that if they want to add guests - they'll need to pay. End of story. They can't keep adding and not want to foot the bill!

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Baltimore, Maryland: My mother will not listen to any of my ideas for my wedding. What the wedding has become is not what my fiancee and I want. We have told her this and she is refusing to listen, but is expecting us to pay for everything as well. Help!

Linnyette Richardson-Hall: You have to be firm but polite. I would have a discussion with her and let her know that while you appreciate her interest, the wedding decisions will be made by you are your fiance. She may not want to listen -- but then you are also free to do what makes you happy. Feel free to contact me at linnyette@theweddingdiva.com if you have any other questions!

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Linnyette Richardson-Hall: I'd like to thank all of you for your questions! I'm sorry I couldn't answer all of them ... but I do invite you to visit me at www.theweddingdiva.com to learn more about what I do and to contact me if you are interested in wedding planning services. Please visit my companion Web site at www.thebusinessofmatrimony.com Thanks to the washingtonpost.com for this opportunity -- I've truly enjoyed every minute! Happy weddings to you all!!!!!

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Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

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Thursday, February 16, 2006

Romantic rehearsal dinner: the night before their wedding, send off the bride and groom from the heart of your home

Celebrate with a relaxed, intimate, and simple rehearsal dinner

Special in its own way, the rehearsal dinner is when families and friends gather one final time before newlyweds begin their lives together. A gathering at home is a wonderful way to send off the bride and groom with a sense of warmth and family. It's the welcome prelude to the joy and excitement of the wedding day.

Although traditionally the groom's family hosts this event, that's not always the case today. An aunt or uncle, close friends, the parents of the groom or bride, or even the bride and groom themselves might serve as hosts. What's important is to keep the rehearsal get-together casual, warm, and heartfelt.

Establish that feeling by subtly introducing the color scheme of the wedding. Set potted dahlias and mums--quintessential September flowers that bloom in rich colors--on each side of the walkway to dramatize the entrance to your home. For the front door, tie together two seasonal grapevine wreaths into a double ring, a timeless symbol of the joining of two lives.

Continue the color scheme on your tables, mixing fresh flowers from the market with those blooming in your garden. Combine them with grapes, plums, green apples, and seasonal foliage for an easy, beautiful centerpiece. Use the same cut flowers to make the bride's rehearsal bouquet (photo, page 217). Napkins and handwritten place cards in similar shades finish the effortless setting.

For the menu, choose recipes that are homey in style, play on autumn flavors different from the wedding menu, and can serve a large group. Sipping Autumn Punch and nibbling on fruits and blue cheeses accented with Bourbon-Infused Honey starts the party. Hearty Chicken and Duck Hunter Stew, Three-Cheese Lasagna, Apple-Garlic Loaves, and Mixed Greens with Cardamom-Curry Dressing balance casual ease and robust flavor.

Dishes that are made ahead or get a jump start from ready-made ingredients keep last minute preparations at a minimum. Don't be afraid to ask out-of-town family for help in pulling things together, such as setting up the drinks or tossing the salad.

Let your take-away gifts carry out the harvest theme with simply wrapped half-bottles of wine or jars of seasonal jam. This is also the time to share other presents: the bride and groom's gifts for the bridal party or the presentation of an heirloom piece from mother to daughter, or father to son.

End the evening with a sweet note. Pies offer an alternative to the wedding cake and other delights of the next day. Deeply satisfying because of its sweet wine and fruit flavor, a fall-inspired Grape Pie perfectly caps off this menu.

Sharing stories, memories of the bridal couple, special toasts, and unique mementos foster the bonding of two families in the relaxed setting of home. It's a private moment for shared times in the whirlwind of wedding events.

Bourbon-Infused Honey
Serve this with blue cheese and juicy seedless red grapes. You
can also use it to sweeten iced tea or to drizzle over cakes or
ice cream.
PREP: 5 MINUTES COOK: 5 MINUTES COOL: 1 HOUR
1 cup honey
1 large bay leaf
1/4 cup bourbon
1. In a small saucepan heat honey and bay leaf over medium
heat just until mixture bubbles around the edges. Reduce heat
to low and cook for 5 minutes. Remove from heat. Stir in
bourbon. Set aside to cool, about 1 hour. Remove bay leaf.
Transfer honey to jar and store overnight or up to 5 days in
the refrigerator. Makes 1 cup.
EACH TABLESPOON: 73 cal., 0 g total fat (0 g sat. fat), 0 mg chol.,
1 mg sodium, 17 g carbo., 0 g fiber, 0 g pro.
Autumn Punch
PREP: 20 MINUTES CHILL: 4 HOURS
2 tsp. whole cloves
1/2 of a vanilla bean, split lengthwise
1 64-oz. bottle apple-cranberry juice
4 medium purple and/or green plums, pitted
and sliced
1 750-ml bottle Gewurztraminer or other
fruity white wine *
Ice cubes
1. Place cloves and vanilla bean in center of a double-thick
6-inch square of 100-percent-cotton cheesecloth. Bring
corners of cloth together; tie closed with clean string. Pour
apple-cranberry juice into a large container or pitcher. Add
plums and spice bag. Cover and chill for 4 to 24 hours.
2. Remove and discard cheesecloth bag. Stir in Gewurztraminer.
Serve beverage and plum slices over ice. (Or omit the ice and
heat the juice mixture and wine in a 4-quart Dutch oven until
hot. Serve in heatproof mugs.) Makes 10 to 12 servings.
* NONALCOHOLIC OPTION: Substitute two 12-ounce cans chilled
ginger ale for the Gewurztraminer, and serve over ice.
EACH SERVING: 180 cal., 0 g total fat (0 g sat. fat), 0 mg chol.,
30 mg sodium, 33 g carbo., 1 g fiber, 1 g pro. Daily Values: 5%
vit. A, 109% vit. C, 1% calcium, 2% iron.
Chicken and Duck Hunter Stew
Israeli couscous, available in most grocery stores and specialty
food stores, is large and has a slightly "toothy" texture.
PREP: 1 HOUR COOK: 45 MINUTES
12 chicken drumsticks (about 3 lb.), skinned
if desired
3 boneless duck breast halves, skinned
and quartered *
1/4 cup olive oil
3 cups assorted sliced fresh mushrooms, such
as crimini, shiitake, oyster, and/or button
2 medium onions, sliced
3 cloves garlic, minced
6 medium tomatoes, seeded and chopped
(about 3 cups)
3 medium green sweet peppers, cut into
1-inch pieces
1 1/2 cups dry Marsala or beef broth
1 6-oz. can tomato paste
3/4 cup pitted kalamata olives
and/or green olives
2 Tbsp. balsamic vinegar
1 tsp. salt
1/4 tsp. ground black pepper
1/4 cup snipped fresh oregano
or marjoram
2 Tbsp. snipped fresh rosemary
6 cups hot cooked Israeli
couscous or couscous
1. In a 6-quart Dutch oven cook drumsticks and
duck, half at a time, in hot oil about 15 minutes
or until lightly browned, turning to brown
evenly. Remove chicken and duck, reserving
drippings in the Dutch oven; set drumsticks aside.
Cover and chill the duck in the refrigerator.
2. Add mushrooms, onions, and garlic to drippings
in pot. Cook and stir about 5 minutes or until
vegetables are just tender. Return drumsticks to
Dutch oven.
3. Meanwhile, in a large bowl, combine tomatoes,
sweet peppers, Marsala, tomato
paste, olives, vinegar, salt, and
black pepper. Pour over drumsticks
in pot. Bring to boiling;
reduce heat. Simmer, covered,
for 20 minutes. Add duck; return
to boiling. Reduce heat and
simmer 25 to 30 minutes more
or until poultry is tender. Just
before serving, stir in oregano
and rosemary. Serve stew with
couscous. Makes 12 servings.
MAKE AHEAD: Prepare stew as
above, adding herbs before
freezing, if desired. Chill the stew
quickly by placing the Dutch
oven in a sink of ice water. Divide
mixture between two 2 1/2- to
3-quart freezer containers. Seal,
label, and freeze up to 1 month.
To reheat, place freezer containers
in refrigerator overnight
to partially thaw. Place mixture
in Dutch oven.
Cook over medium-low heat until mixture is completely thawed.
Increase heat to medium and cook just until bubbly, about 35
to 40 minutes total (do not overcook or duck may toughen).
Add herbs just before serving if not added before freezing.
* NOTE: To make this stew with all chicken: Substitute 12
chicken thighs for the duck; add the thighs and drumsticks back
into the pot all at once.
EACH SERVING: 393 cal., 14 g total fat (3 g sat. fat), 129 mg chol.,
407 mg sodium, 28 g carbo., 3 g fiber, 33 g pro. Daily
Values: 11% vit. A, 62% vit. C, 4% calcium, 22% iron.
Three-Cheese Lasagna
The ricotta will have a slightly grainy texture when cooked into
the lasagna.
PREP: 50 MINUTES BAKE: 35 MINUTES STAND: 15 MINUTES
2 medium eggplants (2 lb.), chopped (11 cups)
2 large red onions, halved crosswise and
thickly sliced (about 2 cups)
2 cloves garlic, minced
1 cup snipped fresh sweet basil or purple basil
1/4 cup olive oil
12 dried lasagna noodles
8 oz. Gruyere cheese, finely shredded
(2 cups)
1 15-oz. carton ricotta cheese
12 oz. goat cheese (chevre)
1 cup whipping cream
2 eggs
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. crushed red pepper
2 tsp. finely shredded lemon peel
1. Preheat oven to 450[degrees]F. In a roasting pan combine eggplant,
onion, and garlic. Add 1/2 cup of the snipped basil and
the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes
or until vegetables are very tender, stirring once; set aside.
2. Meanwhile, cook lasagna noodles according to package
directions; drain and set aside. For filling, in a food
processor bowl * combine 1 1/2 cups of the Gruyere cheese
the ricotta cheese, goat
cheese, whipping cream,
eggs, salt, black pepper,
and crushed red pepper.
Cover and process until
just combined.
3. Reduce oven temperature
to 375[degrees]F. Spoon
one-third of the eggplant
mixture evenly in the
bottom of a 3-quart
rectangular baking dish.
Layer with 4 noodles and
one-third of the filling.
Repeat layers twice,
starting with eggplant
and ending with filling. Sprinkle with remaining 1/2 cup
Gruyere cheese. Cover with nonstick aluminum foil. Bake
for 20 minutes; uncover and bake for 15 to 20 minutes more
or until heated through. Let stand for 15 minutes before
serving. Sprinkle top with remaining 1/2 cup basil and the
lemon peel. Makes 12 servings.
TO MAKE AHEAD: Prepare lasagna as directed but do not bake.
Cover and refrigerate up to 24 hours. Bake, covered, in a
375[degrees]F oven for 40 minutes; uncover and bake for 20 to
25 minutes more or until heated through. Let stand for
15 minutes before serving. Top as directed above.
* NOTE If you do not have a food processor, combine filling
ingredients in a large bowl. Beat with an electric mixer on low
speed until combined.
EACH SERVING: 439 cal., 30 g total fat (16 g sat. fat),114 mg chol.,
315 mg sodium, 23 g carbo., 3 g fiber, 20 g pro. Daily
Values: 18% vit. A, 6% vit. C, 34% calcium, 11% iron.
Mixed Greens with Cardamom-Curry Dressing
Preparing the dressing in advance saves time and allows the
flavors to mellow and blend.
START TO FINISH: 10 MINUTES
1 8-oz. container dairy sour cream
1/2 cup grapefruit juice or ruby red grapefruit
juice
1 Tbsp. honey
1 tsp. curry powder
1 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 to l/2 tsp. ground black pepper
1/3 cup salad oil
Freshly ground black pepper (optional)
20 cups mesclun or other torn salad greens
(about two-and-a-half 5-ounce packages)
1. For dressing, in a blender container or food processor bowl
combine sour cream, grapefruit juice, honey, curry powder,
cardamom, cinnamon, and pepper. Cover and blend or
process until combined. With blender or processor running,
slowly add salad oil in a steady stream until mixture is thickened.
Cover and chill until ready to serve. Dressing can be
prepared up to 3 days ahead of time.
2. Before serving, stir dressing to combine. Sprinkle with
additional freshly ground pepper. Serve dressing with mesclun.
Makes 12 servings.
EACH SERVING: 128 cal., 12 g total fat (4 g sat. fat), 10 mg chol.,
15 mg sodium, 5 g carbo., 0 g fiber, 1 g pro. Daily Values: 6%
vit. A, 10% vit. C, 4% calcium, 2% iron.
Apple-Garlic Loaves
The breads' flavorful apple and garlic topping, which can be
made ahead and put on the bread just before serving,
combines tart with savory. Slice the bread in large chunks to
keep the topping contained on each piece.
PREP: 20 MINUTES BAKE: 10 MINUTES OVEN: 375[degrees]F
3 medium Granny Smith apples (about 1 lb.),
cored
1 Tbsp. butter
4 large cloves garlic, coarsely chopped
1/2 cup quick-cooking or regular rolled oats
1/2 cup packed brown sugar
1 Tbsp. lemon juice
2 20-oz. loaves purchased ciabatta bread or
other crusty bread
3 Tbsp. butter, melted
1. Thinly slice one and a half of the apples; coarsely chop
remaining apples. In a large skillet melt the 1 tablespoon
butter. Add apples, garlic, and oats. Cook over medium heat
for 5 to 8 minutes or until apples start to soften, stirring
occasionally. Remove from heat; stir in brown sugar and lemon
juice. Use immediately to top bread. Or transfer to a
medium bowl; cover and chill up to 24 hours.
2. Preheat oven to 375[degrees]F. Place loaves on a large baking
sheet. * Brush tops of loaves with melted butter. Spoon half the
apple mixture onto each loaf, pressing mixture in slightly. Bake,
uncovered, for 10 minutes or until warmed through. Transfer
to a cutting surface. Slice carefully to avoid dislodging apples.
Makes 24 servings.
* NOTE: If the loaves do not have flat tops, slice off the
rounded portions to make flat surfaces.
EACH SERVING, 180 cal., 4 g total fat (1 g sat. fat), 5 mg chol., 293
mg sodium, 32 g carbo., 2 g fiber, 5 g pro. Daily Values:
1% vit. A, 2% vit. C, 4% calcium, 9% iron.
Grape Pie
Serve this pie with sweetened whipped cream topped with
chopped walnuts.
PREP: 4-5 MINUTES BAKE: 55 MINUTES COOL: 6 HOURS
1 recipe Pastry for Double-Crust Pie or
2 refrigerated unbaked piecrusts
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 to 3 Tbsp. snipped fresh sage or 1 teaspoon
ground sage
7 cups seedless red or black grapes, halved
1/4 cup port wine or red grape juice
1 egg white
1 Tbsp. water
1. Preheat oven to 375[degrees]F. Prepare Pastry for Double-Crust
Pie. For filling, in a large bowl stir together brown sugar, flour,
and sage; stir in grapes and port wine.
2. Transfer the filling to the
pastry-lined pie plate. Roll
remaining dough into a circle
about 12 inches in diameter. Cut slits to allow steam to escape.
Place pastry on the filling; trim to 1/2 inch beyond edge of plate.
Fold top pastry under bottom pastry. Crimp edge as desired.
Place pie on a baking sheet.
3. In a small bowl combine egg white and water. Brush top of
pie with egg white mixture. Cover edge of pie with foil. Bake
for 25 minutes; remove foil. Bake for 30 to 35 minutes more
or until top of pastry is golden brown and filling bubbles through
slits in crust. Remove from oven; cool at least 6 hours. Pie can
be baked up to 24 hours ahead. Loosely cover and store at
room temperature. Makes 8 servings.
PASTRY FOR DOUBLE-CRUST PIE: In a medium bowl stir together
2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry
blender, cut in 2/3 cup shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the flour mixture;
gently toss with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon water at a time until all the flour
mixture is moistened (about 8 to 10 tablespoons total). Divide
dough in half. Form each half into a ball. On a lightly floured
surface, use your hands to slightly flatten 1 dough ball. Roll
dough from center to edges into a 12-inch circle. To transfer
pastry, wrap it around the rolling pin; unroll into a 9-inch pie
plate. Ease pastry into pie plate, being careful not to stretch
pastry. Trim pastry even with the rim of the pie plate. Fill pie and
continue as directed.

FOOD PROCESSOR DIRECTIONS: Place steel blade in food
processor bowl. Add flour, salt, and shortening. Cover; process
with on/off turns until most of mixture resembles cornmeal but
a few larger pieces remain. With processor running, quickly
add 6 tablespoons water through feed tube. Stop processor
when all water is added; scrape down sides. Process with two
on/off turns. Remove dough from bowl; shape into a ball. Divide
in half. Continue as directed above.

EACH SERVING: 453 cal., 18 g total fat (4 g sat. fat), 0 mg chol.,
235 mg sodium, 69 g carbo., 2 g fiber, 5 g pro. Daily Values:
2% vit. A, 25% vit. C, 4% calcium, 14% iron.

REHEARSAL DINNER TIMELINE
Keep your rehearsal dinner stress free by following this timeline. The day of the party, you'll need just over an hour to get the food together.
1 MONTH BEFORE OR LESS
* Prepare Chicken and Duck Hunter Stew (1 hour). Freeze.
* 5 days before the party, make Bourbon-Infused Honey (10 minutes). Refrigerate. * 3 days before the party, make Cardamom-Curry Dressing (5 minutes). Refrigerate.
1 DAY BEFORE
* Make Grape Pie (45 minutes). Bake (55 minutes). While pie bakes, prepare Three-Cheese Lasagna (50 minutes); do not bake. Refrigerate. * Prepare base for Autumn Punch (20 minutes). Make topping for Apple-Garlic Loaves (20 minutes). Refrigerate both. * Thaw stew overnight in refrigerator.
DAY OF PARTY
* Bring cheeses to room temperature; set up with Bourbon-Infused Honey. * Add wine to Autumn Punch. Pour into pitchers (do not add ice until serving). * Clean salad greens (5 minutes). Refrigerate. * Whip cream for pie (3 minutes). Refrigerate. * Bake lasagna (1 hour). Let stand 15 minutes. * While lasagna bakes: Reheat stew (3.5 minutes). * Top Apple-Garlic Loaves and bake (20 minutes). * Prepare couscous (10 minutes). Let stand; fluff with fork before serving.
THAT'S A WRAP
This clever wrapping for take-away gifts is easy to assemble. You'll need kraft paper torn into a triangle, a square of fabric, leather cord, and a note card. Wrap the bottle with the paper; secure it with adhesive tape. Fold down the top of the fabric square; wrap over the paper, and secure it with the leather cord. Tie on a note card with cord. Every bottle need not be identical.
TOP IT OFF
Use your fingers to press the apple-garlic topping onto the ciabatta loaf. The topping is meant to be loose, but it will adhere better with a little help.
CURVY CRUST
To crimp the bottom and top crust together into this whimsical pie crust rim, simply pinch the bottom and top crust together with your thumb and forefinger and give a little twist. Work your way around the pie.

MORE ABOUT REHEARSAL DINNERS www.bhg.com/recipe
COPYRIGHT 2004 Meredith Corporation

Tuesday, February 14, 2006

Planning Your Wedding

Byline: Linnyette Richardson-Hall

Linnyette Richardson-Hall is a professional wedding planner based in Baltimore, Maryland. She's been in the wedding industry since 1993 and has put together hundreds of weddings on both a local and national level. She's appeared in Essence and Glamour magazines, and is one of several wedding planners featured on Style Network's hit reality series "Whose Wedding Is It Anyway?"

Watch Linnyette as she works her wedding magic for a happy couple.

To find out more about Linnyette, visit her at theweddingdiva.com .

The transcript follows below.

____________________

New York, N.Y.: Do the groomsmen have to be your ushers or can you ask your Uncle or favorite cousin to help seat guests?

Thanks!

Linnyette Richardson-Hall: Hi: Most certainly! You can ask close friends or family members to act as ushers ... that will keep your groomsmen with you!

_______________________

Arlington, Va.: Linnyette,

In your opinion what are some of the best places to cut some costs without losing impact? And what details will still be waiting to be worked out in the two to three weeks leading up to the wedding? I'm getting married in October, and things seem to be coming along just fine, but I worry that I'll find myself overwhelmed at the end!

Thanks!

Linnyette Richardson-Hall: Hello: I like to give my clients what I call the "totem pole"...in the grand scheme of things, define what aspects are most important to you, where you are willing to spend money, etc. Those are the things where you will put the most effort. To be perfectly honest, you'd be surprised as to what your guests "see" and what your "vision" might be. In many cases, they are totally different. Items such as favors (which get wasted more than you know!), expensive menu cards and table frames (which can be done beautifully and inexpensively at home), transportation (not many people will see you arriving or leaving!) are some areas where you can cut back on. However, don't skimp on pictures, food, entertainment and decor. These are the things that people will remember the most.

_______________________

Arlington, Va.: What suggestions do you have for a couple with an extremely small budget that would like to invite approximately 200 people to their wedding and reception?

Linnyette Richardson-Hall: First - I'd ask you to define your vision - what would you really like to see in terms of decor, ambiance -- feeling?? Then I would suggest looking critically at the time of day you are having the event. Consider doing an early morning wedding followed by a wedding breakfast, or a late evening wedding followed by champagne and dessert. All very classy, all much less expensive than the traditional reception.

_______________________

Washington, D.C.: Do you have any opinions on renting a dress? Do you know where a dress could be rented?

Linnyette Richardson-Hall: While that is a viable option - there aren't many places that rent out bridal wear. Have you considered finding something at a consignment shop or some of the discount bridal retailers? Depending on the formality of your event, you may be able to get something off the rack from a store - or maybe try JCrew.com. Really nice, simple outfits.

_______________________

Easton, Md.: The room in which we are holding our reception is divided into two, one larger room and a smaller room, by a large fireplace that has walkways on each side. We have about 100 guests in attendance. What layout do you suggest so that no guest feels any less than any other?

Linnyette Richardson-Hall: Unfortunately - when guests are "divided", someone will always feel left out. The best way to address this is to make sure that each "side" knows what's going on at all times. It's just going to be during times such as when the cake is cut, toasts are given, etc. that you'll need to congregate folks into one area so they can be a part of the festivities. I would suggest doing a group toast (great shot for the photographer) and making sure that either your planner, banquet captain or other trusted person is informing both sides of the room as to what is transpiring - a few minutes before it actually happens.

_______________________

Alexandria, Va.: I'm getting married next June and already have the place, caterer, officiate and dress (oh, and the groom!), but work full-time and go to grad. school (I graduate next May) so am trying to get things out of the way as much as possible. My question is am I sticking to a good time line, and what types of things to people tend to get bogged down on (flowers, invitations, favors)?

Thank you!

Linnyette Richardson-Hall: Well - you've got some of the main items in place. I would strongly recommend that you consider hiring a professional planner in some capacity ( and that's not because I am one!). Simply put - you've got a lot on your plate and planning a wedding can be strenuous at best. A good planner will help you get the timeline together that works for you and your situation..and help you so that you don't get bogged down. I know that many people think planning this thing called a wedding is a breeze - but it's not. It's a lot of hard work and I can tell you from experience, a good plan can really help on your wedding day!

_______________________

Washington, D.C.: I am planning my October wedding and was wondering if it is necessary to invite people who are doing readings at the ceremony to the rehearsal dinner. We have limited space at the rehearsal dinner location. Thanks!

Linnyette Richardson-Hall: Typically, the rehearsal dinner is for those people who are actively involved in the wedding itself. So, yes - proper etiquette would dictate that you invite them to the dinner. If your space is going to be limited, I would take out any out of town guests - and make the dinner for wedding party members, their significant others/spouses, parents, ushers/hostesses, readers and officiate.

_______________________

RE: An early morning wedding? : Is there a such thing as too early? What is a reasonable time?

Linnyette Richardson-Hall: I am a fan of early morning weddings! I've done them as early as 10 a.m. followed by wonderful breakfasts and brunches, definitely a great alternative to the typical afternoon/evening soiree. Plus - you can save more money and be finished earlier - leaving you time to have some relaxed moments with your out of town guests - or get started on your honeymoon! Bottom line - people who love you will show up - no matter what time you say!

_______________________

Washington, D.C.: I am having an outdoor home wedding in August and I am searching for a "day-of" coordinator. What are some questions to ask that person? Is there a big difference between indoor/outdoor weddings as far as coordination?

Linnyette Richardson-Hall: Good question! A wedding at home can be more difficult than one in a facility -- simply because there are more parameters to take into consideration. In your quest for a coordinator, look for someone who has experience managing complex events -- especially ones at private residences. Ask them about their experience, dealing with the myriad of off premise providers that will be necessary for the event. Find out how they will handle parking, staffing, maintaining privacy for you and your neighbors, permits and noise ordinances, portable restrooms ... the list is endless. There is a MAJOR difference in the management of an indoor vs. outdoor wedding. Mother Nature is the key player in this instance -- so make sure that you have a solid "Plan B" in the works. A good coordinator will help you do that! On another note - because of the complexities of dealing with a home wedding, I would suggest utilizing the planner for a bit more service - the help will only benefit you in the long run.....

_______________________

Alexandria, Va.: I am getting married in December and am anxious to tie in some Christmas themes without going too overboard. Any thoughts?

Linnyette Richardson-Hall: I did a wedding this past January -- and used a "winter wonderland" theme. Lots of "snow" and wintry trees ... pure white linens, touch of silvery sparkle, white florals. The end result was stunning -- and the venue was still decorated from Xmas!! It's a matter of concealment, smoke and mirrors if you will. I'd probably stay away from red..and focus instead on the purity of winter. It's a classy, clean look

Thursday, February 09, 2006

Flowers And Weddings
by George Meszaros

It is an unwritten law that you cannot get married without flowers. Flowers are the essence of a beautiful wedding day celebration. Flowers are a three dimensional element of your decorating strategy. Because they are beautiful, elegant, and provide a wonderful scent, flowers satisfy all senses. The flowers you select should compliment everything else in your wedding. Its colors should complement not just your dress. The colors of your flowers work with the colors of the décor of your reception site and the ceremony location.

Unless you are lucky enough to be a florist, you'll need to hire one. The florist should be experienced with wedding arrangements, and you'll be hard pressed to find one that isn't. Make sure your florist is able to deliver, install, and remove the arrangements at the end of your event. Even though many reception halls can recommend a florist to you, you should do your homework. Ask for references, and be sure to follow up. It may be tempting to hire a florist without check references, but it could also be irresponsible.

Your wedding flowers should complement the season, your wedding dress, and your color scheme. Your wedding flowers should also complement your attendants' attire, and the style of your wedding. Before you talk to your florist, prepare a list of wedding flowers you'll need. It will help focus your discussions, and help you stay within your wedding budget.

When you plan the flower arrangements with your florist, she should be able to recommend arrangements based on the size and location of your wedding. Ask to see photos of previous wedding arrangements - Don't accept generic photos of flower arrangements, insist on seeing the work of the florist.-, which will give you a feel for their creative qualities and what you can expect to see on your wedding day. It is even better if you arrive prepared with some pictures and magazine cut outs with your ideas. You don't have to take the florist's advice on everything, be part of the decision making process. If you feel strongly about a certain flower or color, it should worth fighting for it. It is your wedding, and you are the customer. You have to feel good about your flower arrangements. Your day is about you.

About the Author

Wedding Favors Wedding reception favors personalized, wedding candles, favor bags.

Monday, February 06, 2006

Unique Bridal Shower and Wedding Party Favor Ideas
by Joe Palladino

Preparing for a wedding is a time of celebration and memories. The tradition of giving guest favors or small gifts lives on as a way to thank them for sharing in your special day. Some favors are used as part of the wedding decorations and then taken home by the guests at the end of the reception.

Other favors are useful items that will give the guests something they will use over and over and with each use will remind them of your wedding. Some of the most popular favors are candy, usually packaged creatively. Choosing a favor can be difficult, but if you figure out what type of favor you would like it can make it easier.

Giving favors a double meaning by using them as part of the decorations saves money and space. Table toppers such as candles, flowers, and glasses will be incorporated into the table decorations. Items like these can be personalized with the couple's names and wedding date to make them a treasured keepsake.

Some other decoration favor ideas include mini salt and pepper shakers, origami animals, and napkin rings. All of these will help add to the table decor and then be easily taken by the guests when they leave. Another idea that has been showing up at recent weddings is what is called a breakaway centerpiece. These centerpieces are made up of the individual favors. Usually they are either gift wrapped boxes stacked or small vases with flowers clustered together. You can use your imagination. Using favors as decorations will help you to get two things done at once. You will be able to give your guests a nice gift while also saving yourself some hassle.

Guests always appreciate a wedding favor they can use again and again. These favors can also be personalized to reflect the couples names and wedding date. To save money you can go to wholesalers that supply businesses with promotional items. These are usually things that are useful and you are sure to find something that will tie into your wedding. You could find pairs of chopsticks, paperweights, notepads, bookmarks or keyrings in the wholesale catalogs. Other useful items include wine bottle stoppers, candles, soaps, tea bags, mugs or small plants. Try to find something that will be of use to your guests as well as look good with your reception decorations.

Food items are on of the easiest wedding favors you can give. It is simple and inexpensive to buy candy or nuts in bulk, then put them in simple packages to give your guests. You will find guests like food items because it is something they can use and also something that will not need a special place in their home. Some gifts, like plants, can require work that your guests may not want to do. Candy or nuts is something that will show your appreciation and bring a little joy to your guests. You can use creative packaging and the actual colors of the candies/nuts to tie them into your wedding decorations. Food favors are always welcome and easy to do.

Choosing favors for your wedding only add to the many choices you have to make. It doesn't have to be difficult or time consuming if you try to keep it simple. Make your favors part of the decor, something useful or a food item. Sticking to easy favors will help eliminate large amounts of time and money being spent on them allowing you to focus on other things.
About the Author

Joe Palladino is an established owner of an online wedding favors and bridal shower favors boutique located at http://www.HerWeddingFavors.com

Wednesday, February 01, 2006

Welcome To Married Life - Time To Party
by Amy K. Spade

If you've gotten through the wedding planning and the wedding day without a hitch (no pun intended), then you're already on your way to a successful marriage. Marriage takes commitment, compromise, and patience--all of the things that you have needed to plan a beautiful wedding.

Here are a few final words:

Have fun

When it all comes down to it, your wedding is supposed to be a celebration of you as a couple. Forget about what the cake looks like; if it's off balance, take pictures from a different angle. If the deejay is playing horrible music or the band is off key, who cares?

Dance like a fool with your nieces and nephews. Dance with your mom or your dad. Let loose a little and stop worrying about what your hair looks like. Have some fun.

Just be with and enjoy your new spouse, family, and friends--this is a party for your new life together, not a test of your wedding planning skills.

Something always goes wrong at a wedding, so just ride with it and deal with it the best that you can. If it can't be fixed--most times no one will notice. Eat a little

One of the things that couples forget on their wedding day is to have something to eat. Of course, this means that they will have to take some time for them selves to sit down and relax--and why not? Take just fifteen minutes to have a little something to nibble on. You'll have even more energy to dance until dawn and more cushioning in your stomach for any fun beverages that you may consume.

Talk to your family

This may be one of the few times that your entire family is together for a happy occasion. Take the time to walk around and talk to everyone. Thank them for coming and ask them about themselves. They probably have wedding stories that they can share with you as well.

Treasure this time you have together.

Smile

After all of the stress and the commotion, you are finally at the point where you can relax a little. Smile for the camera, smile for your friends, smile because you're happy. Just smile. There's no need to hold back anything for the sake of being proper or solemn. Solemn is for funerals. This is your time to rejoice in being married.

Congratulations!
About the Author

Amy Spade is an expert on planning weddings, and she has written an amazing totally free minicourse on how to make sure that you have the day of your dreams and avoid wedding day disaster! Get the free course now by clicking Your Special Day from Start

See this article here.