TammyWright

hey alyssa, any basic hosting should work for you...i would look for something between $5-10 a month. godaddy also has hosting if it might make it easier for you but you will need to see if they will transfer your files from one host to another if you do not know how to do this

Quote: Originally Posted by Andi I am sorry but I think it is sort of weird for her to be getting married at her ex-boyfriend's house and he is giving her away too? come on..."ex-boyfriend" is kind of a stretch...i think he is really more like a father to her so walking her down the aisle is very apporpirate

Quote: Originally Posted by bah9358 Is this a permanent re-opening? Or just for high season? Is there any suggestion of future uncertainties for 2009? my understanding is that it is permanent (or as pemanent as anything can be in this universe)...

fine cooking is a great mag...my favorite. it has very simple recipes, pictures, techniques and also variations on recipes so you can tweak to flavors you prefer (like italian, mediterranean, asian etc.)

Quote: Originally Posted by starchild great tip on the grating, some things need that flavor but not the chunks (like meatballs, I hate biting into chunks of onion & garlic but you need that flavor!) the canned mexican tomatoes are good! i totally agree...i can't stand chunks of raw or firm onions...it is so much eaier to grate than pull out the food processor.

also a tip, if you like the flavor that onions give (and garlic) but not the chunks (i hate chunks of onion in egg salad, potatoe salad etc.) i grate my onion or garlic.. so it gives it the flavor. jamy, i also like my guac chunky and love adding tomatoes or if not in season a can of the roto (mexican tomatoe stuff) in it. yummy...

here's an easy one from tyler florence. Ingredients 6 ripe avocados 3 limes, juiced 1 medium yellow onion, chopped 1 garlic clove, smashed then minced 2 serrano chiles, cut into rounds 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped Extra-virgin olive oil Kosher salt Freshly ground black pepper Directions Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. i know you don't like spicy so you can probably omit the serrano chilis.

welcome to the forum.. dreams tulum announced today that they are re-opening thread here ---> http://bestdestinationwedding.com/forum/t31738

Quote: Originally Posted by Yari LC & Audrina went to Cabo with Brody and gang. Justin Bobby went and was a complete tool to Audrina, she is dating this hot Aussie, Audrina dumps the hottie, goes back to Justin Bobby, moves out of LC's house, bought a new house and asked JB to move in with her. i dont even think JB is cute. he is such a loser. Quote: Originally Posted by LC_Rachel and Heidi got fired for drinking on the job. That was a great moment. When the head honcho comes up to her and asks if she's still working she drunkly slurs "Arree youuuu?" wow, she got fired...was she ever REALLY working for them...or just have like a seat with a camera next to it.

someone give me the update...i havent watched in weeks...

Quote: Originally Posted by Michelle mmmm that sounds amazing!! i cant have spice though so what are all the spicy things in there so i know what not to add?? take out hot sauce and peppercinis...add some regular pepper for a little kick Quote: Originally Posted by TA Jill This sounds SO YUMMY! I'm going to have to save it to make soon! i can eat the whole thing... Quote: Originally Posted by ErinB Sounds great Tammy. I love artichokes. I always keep some around just to throw in salads. Michelle - leave out the pepper, hot sauce, and peperoncinis and it will be much milder. You might need to start with a smaller amount of garlic and add as you go, if that upsets your tummy as well. erin is right...it really is just a spinach artichoke dip but i added some spicyness.

I like my dip with a little more kick (but not too spicy because DH is a wimp) so i threw together this recipe...super easy and yummy Ingredients 1 box frozen chopped spinach, thawed and water squeezed out of it 1 6 oz can of marinated artichokes (i sometimes add 2 cans if i have it...love artichokes) 1/2 cup sliced peppercinis 1 cup sour cream 1/2 cup mayonaise 1/2 cup grated Parmesan 1 cup shredded jack cheese 8 ounces cream cheese, softened dash of worsteshire 4 cloves garlic, crushed or 1 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper, plus more as needed 1/2 teaspoon hot pepper sauce, plus more as needed serve with: Carrot sticks, celery sticks or baked tortilla strips, for serving mix all ingredients together, put in pie dish or other shallow casserole dish, sprinkle some more cheese on it and bake at 350 degrees for about 20-30 mins...

also, the resort is supposed to be better than ever. they are adding all this landscaping to make the resort more lush.

http://bestdestinationwedding.com/forum/t31738 thread closed....

hey ladies, well it is official...they are re-opened. i heard last week that wednesday was the day of the final inspection and the resort asked that i hold off on sharing the information as to not hinder the inspection, etc. Quote: We would like to thank you all for your patience and support during these past few weeks regarding Dreams Tulum. We realize this was a challenging situation and we want to express our sincerest gratitude for your patience during this time. We are excited to announce that after a long and successful negotiation process with the federal authorities, the closure seals have been removed and Dreams Tulum is now preparing to accept guests once again. This negotiation was in fact longer than we would have hoped, however we are excited with this positive solution and can guarantee it is permanent. All requirements set forth by the authorities have already been achieved or are in the process of being fulfilled with minimal impact to our guests. These include further enhancements to the property through improving our eco-practices, rejuvenating our gardens and providing additional green relaxation areas. All staff is currently receiving additional training and we will be ready and excited to accept guests by November 15th. We feel it is important to take this next week to ensure our facilities, amenities and services meet our standards in order to provide nothing less than an exceptional experience. We understand this has been a stressful and difficult time, and would like to thank you for your continued support and commitment in helping us put Dreams Tulum back at the top where it belongs.

this is a recipe from one of my favorite restaurants for comfort food. S'mores Pie Serves 6 From Robert Price, executive chef of Buckeye Roadhouse. The chocolate sauce: 4 ounces bittersweet chocolate 3 tablespoons butter 1 tablespoon brandy 1 tablespoon Grand Marnier 2 1/2 tablespoons corn syrup 2 1/2 tablespoons heavy cream The graham cracker crust: 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 4 ounces (1 stick) unsalted butter 2 tablespoons honey The meringue: 1/2 tablespoon vanilla extract 2 packets of Knox powdered gelatin 2 1/2 tablespoons corn syrup 1 1/4 cups sugar 4 egg whites -- Pinch of cream of tartar To assemble the pie: 1/4 cup toasted chopped almonds 1/4 cup + 2 tablespoons semisweet chocolate chips For the chocolate sauce: Pour an inch of water into a large saucepot and bring to a boil over medium-high heat. Turn heat down to a simmer. In a medium bowl, combine chocolate, butter, brandy, Grand Marnier and corn syrup and place the bowl over the simmering pot of water. Stir frequently and once ingredients are melted, remove bowl from heat and stir in cream. Set aside. For the graham cracker crust: In a large bowl, mix the graham cracker crumbs, sugar, butter and honey until well combined. Press the mixture evenly into a 10-inch pie tin. Spread about a 1/2 cup of the chocolate sauce over the crust. Set aside. For the meringue: Combine 1/2 tablespoon of cold water with the vanilla extract in a small bowl. Sprinkle the gelatin over the vanilla mixture and set aside. Combine 1/2 cup of water, corn syrup and sugar in a heavy bottomed pot and bring to a boil. Place a candy thermometer in the sugar mixture and cook until the temperature reaches 240° degrees. This is known as the soft ball stage. While the sugar mixture is cooking, whip the egg whites and cream of tartar in an electric mixer until they form soft peaks. When the sugar reaches 240°, remove from the heat and carefully pour over whipped egg whites while the mixer is on low speed. Add dissolved gelatin mixture and mix on medium high speed until well incorporated. The meringue should be warm and hold soft peaks. To assemble the pie: Preheat oven to 450°. Spread the almonds over the bottom of the pie crust, followed by 1/4 cup of the semisweet chocolate chips. Pour about 1/3 of the meringue over the nuts and chocolate chips. Drizzle remaining chocolate sauce across the meringue, sprinkle remaining chocolate chips. Finish off with remaining meringue, mounding it toward the center with an offset spatula to create a domed effect. With a hot knife, divide pie into 6 equal slices. Place the slices on a sheet pan and toast in the oven, about 5 minutes or until the meringue is golden brown. Serve right away. Per serving: 794 calories, 9 g protein, 111 g carbohydrate, 37 g fat (20 g saturated), 65 mg cholesterol, 256 mg sodium, 2 g fiber.

thanks fro the great review dina...it is long...is your hand cramping yet but seriously this will be so helpful to future maui brides!

welcome to BDW.. please be sure to read the vendor rules (since you already are breaking the siggy rule) http://bestdestinationwedding.com/forum/t921 http://bestdestinationwedding.com/forum/t29013

Quote: Originally Posted by melody As a christian, I believe in the sanctity of marriage which is between a man and a woman. as a human being i do not believe people should judge others relationships. as a voter i do believe the governement should have any say on who can marry.

that is great news! lets hope morning sickness passes soon!

thanks again ladies... we had a really fun date...we dont get out without baby often so it was really special. we went to an argentinian steakhouse we started with chorizo and potato empanadas and spicy calamari..then we had steaks and we had 4 sauces to dip our steak in: chimichurri, bearnaise, peppercorn, smoked paprika. finally we had a delicous apple crumble with creme fraiche icecream...yummy. the dinner and time with dh was wonderful but i did miss my monkey so we rushed home but he was already asleep.... but i am getting alot of snuggles and kisses today.

lisa, for some reason when i was reading your post, your ring tone was playing in my head at the same time... i am not trying to trivialize your post but just thought i'd share. i have posted before that you all have a right to be freaked, upset, etc. i was a little surprised when the paradisus bride felt the need to post on here about choosing her resort because it had one wedding a day and she felt offended etc. it was a little unneccessary in my book but i usually just ignore posts that bug me.... i know ALOT of you brides are losing sleep, having family stress you out etc. trust me, even though i may not be going through the EXACT feelings, fears i am right there with you worrying, getting frustrated, etc... i have 4 brides that have been affected by this closure...all of my brides/clients i consider friends so this has been a very difficult time. i am having to work my butt off doing damage control, then work even harder making sure that when the wedding happens, it is better than imagine so that my brides do not feel let down. i am making phones calls to mexico at 7pm in the morning so i can get updates and still on the phone with clients until 10pm at night just trying calm them down a little. i think this closure has definitely affected all of us pretty profoundly (and if i told you the stuff that is going on in my life outside the forum/work you will see why i am about a hair away from having a nervous breakdown). so i know i just rambled, but no lisa i am not offended by your posts and i do understand what alot of you guys are going through. Quote: Originally Posted by sisterofthebrideerica I have not been around for a little while. As all of you have experienced first hand this situation finally took a toll on my family. My mother had to be taken to the dr. for an anxiety attack on Thursday after struggling with the decision of trying to push to move the wedding or keep the faith that DT would be open. My mom is very strong and this is not really how she deals with things, but she just saw her daughters wedding and 87 of her closest friends and family being completely screwed....I'm not saying this to get sympathy. I guess when I read some of the old posting I got very defensive of our DT brides and thought, "How in the world can these other brides even for a second appreicate what we are going through!" I got so angry that one of our brides was "called out" on our own forum about how she felt regarding brides at other resorts. With respect for Tammy I will not continue with how I feel, but I will say that karma is a funny thing, it will givith and it will taketh away.... Ok guys I would respectfully like to tell everyone to STOP APOLOGIZING! I think that everyone knows things that are said are not done with a malicious (sp?) intent. We are all doing what we need to in order to get through this unbelievably difficult situation. It may be venting about a newspaper article we read or another bride not willing to share "her day" with another. All of you can have your opinions and you should voice them here. I can't tell you what a relief you have all been for me. I think that considering what we are all going through you have all been very tame. With this new news I hope that we can go back to discussing wedding details like cake and flowers, but if something changes and its not all good I want you to know that I am hear to listen to whatever it is you need to post. Tammy I hope this post doesn't upset you, but I feel it needed to be said. You and the forum have been the only things that have kept me from going absolutly insane with all this and I think the brides on here need to know that.

thanks everyone! it was so sweet of y'all to give me a shout out. i have been a little MIA on the forum today and am leaving for a date with DH but will update tomorrow. tammy

melissa and her fiance and eric and his fiancee are there that weekend... i don't know their usernames though.

here are some of my tips: http://bestdestinationwedding.com/forum/t1016 natasha posted an attachment with photos she gave to her photog: http://bestdestinationwedding.com/forum/t1856 http://bestdestinationwedding.com/forum/t3725