TammyWright

i love etsy also...i always buy their cupcakes in a jar for friends.

i think the last one i made was from the betty crocker cookbook...which is a canned mushroom soup or sourcream based (forgot) this one looks good:Recipes : Tuna Tetrazzini : Food Network Quote: Tuna Tetrazzini 1 1/2 cups chopped onions 1/2 cup chopped red bell peppers 7 tablespoons unsalted butter 1 teaspoon minced garlic 1 pound white button mushrooms, ends trimmed, sliced 1 1/2 teaspoons Essence, recipe follows 1/2 teaspoon chopped fresh thyme leaves 1/4 cup all-purpose flour 1/4 cup dry white wine 2 cup chicken stock 1 3/4 cups heavy cream 12 ounces wide egg noodles 3 (6-ounce) cans solid white tuna, drained and broken up 1 tablespoon chopped fresh parsley leaves 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1/3 cup freshly grated Parmesan 1 (5 1/2-ounce) bag potato chips, crushed Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. Preheat the oven to 375 degrees F. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

Quote: Originally Posted by starchild Ooh Tammy let me know how lobstergram works out...I've thought about using them once or twice but always chicken out and get delivery from a restaurant I am familiar with i know...this is the first time ordering. i am a little scared but they got good reviews so we will see...if it is just ok it was only $150 and i have spent alot more than that for a bad meal on v-day so it wont be the end of the world.

wow! paula you look gorgeous!! such a beautiful bride! i have to admit though i couldn't get past the pic of the chubby baby...soooo friggin cute. i loved the pics at the end of you and your BM's...the dresses were so colorful and pics so vibrant!!!

link doesn't work!! bad girl

oh, that is my oscar...he is always smelling steves stinky shoes and has his face in them constantly. he has a stinky foot fetsi and slleps like that on his back

Quote: Originally Posted by TammyB I'd like to add that I have no clue how the people who voted for me having the "most babies" came up to that conclusion. I think maybe you guys were confused with most dogs.. lol i voted for you because you have the biggest heart and i know you will have a bunch of little tammy's and cains soon! Quote: Originally Posted by lambert13 And what evening works for everyone to invade TammyHost's house for dinner? anytime! i throw a mean poker party also!

ana, i knew you would love it! your guests are going to have such a great time!!

i also consider my client more like a friend and truly want the best for them even if it is not always booking with me. i look at my relationship with a client as a long term one, not just closing the deal. i am truly blessed because i get to do what i love and have made some great friends along the way (like sarah, ann, kate, angela, jennifer, michelle, paula, and the list goes on and on)...

Quote: Originally Posted by Nic Dragomire Tammy, can you set up travel for vendors and Im curious to know what the difference would be if I just used some lame company like expedia vs. using you. I know the obvious, that you would provide a personalized service but what else? Sorry, but I have never used a TA in the past. thanks Tammy, i work with leigh all the time. i think she uses me for her trickier reservations...like air for 1 person/resort stay and transfer for 2 people...not knowing who 2nd person is until a few weeks before departure type of stuff. i don't think you can't do on expedia as easily.

when do we hear the results?

also when i am cooking for steve this is our go to meal for celebrations because it is easy and not much prep work: salad seared sea scallops with a mango salsa filet mignon done simply...kosher salt/pepper to get the true taste...seared to get nice carmelization...i'll add a dab of butter because filets do not usually have as much flavor/fat as rib eye.. veggies: whatever is in season, roasted asparagus, artichoke (i like to boil the til just al dente then cut in half and add olive oil and lemon juice and finish under broiler to get nice carmelization), spinach, zuchini starch: usually a potato. love baked potatoes but i like mine with the works (bacon, cheese, sour cream, chives) so sometimes i am too lazy to get that all together...so usually mashed potatoes or scalloped potatoes dessert: cheesecake (m,y fav) or ice cream with bananas foster (steve's fav) or if not in the mood for red meat i always do a fish...roasted salmon with a mango salsa or poached salmon with a dill sauce...or miso glazed black cod. very delicious and easy but need at least 24 hours to marinate. if i do a fish, then i like to throw it together with a cucumber slad with rice vinegar and a cous cous.

we ordered our meal from lobstergram.com a filet mignon and lobster tail for each of us, clam chowder, crab cake, cheesecake for dessert. i'll let you know the quality. i didn't feel like making a big meal because going to the grocery store is a little harder with the little guy

when servers go down for long time sometimes it affects email

i love this show...megan is such a bore personality wise but has a smokin body. the girl that got the boot last night was crazy and a wet blanket.

Quote: Originally Posted by Helen_S81 Can the TA's in the USA book travel for Canadians? Thank you. yes they can

dreams cabo just renovated their rooms....if you do a search, there are pics. they both have a fantastic gazebo...i guess it is deciding if you want to go to cabo or cancun.

Quote: Originally Posted by MRS.BANKS I have no idea who TA Jennifer is... I want a TA to help me book the actual airfare and rooms. she is a TA who can help you book the actual airfare and rooms. she is the jamaica expert and is a TA who specializes in destination weddings. like christine said, you can go to your pm and send one to TA jennifer and she is very helpful.

any pics so i can drool?

have you talked to TA jennifer? She is our jamaica expert. most people prefer to work with a destination wedding specialist than an agent because they are local.

thanks gals and alyssa and heidi, it is great to hear positive remarks about TA Jennifer & TA Dina. I have alot of confidence in their abilities!

Quote: Originally Posted by texasex Can you tell me your experience with Dreams Cabo? I'm about 90% sure I want to get married there. Thanks! Mine was fantastic....you can see my review here:http://bestdestinationwedding.com/forum/t7845 here are some othr reviews: http://bestdestinationwedding.com/forum/t5298 http://bestdestinationwedding.com/forum/t5265 http://bestdestinationwedding.com/forum/t11791 http://bestdestinationwedding.com/forum/t6458 http://bestdestinationwedding.com/forum/t12438 http://bestdestinationwedding.com/forum/t11318

Hello everyone, Some of you know but not everyone that I own a travel agency that specializes in destination weddings. When I was planning my own wedding I realized that there was not very much information on how to plan a destination wedding, vendor reviews, how to contact other brides, etc. so I started this forum. 95% of my business are destination weddings and I have great relationships with suppliers as well as the wedding coordinators at the resort. If you have are looking for a travel agent to help plan your wedding, shoot me a pm, or you can email me at [email protected] In addition to booking the travel part, I can help you choose a location as well as book your wedding date if you need help doing that. I can also of course help you pick out your wedding vendors as I have this forum as a great resource and you can pick my brain about any other wedding related detail because as a former bride I have been there, done that. One more thing, this forum is funded completely by me. It would be much appreciated if you considered using me or one of our TA's on this site to help plan your wedding. They are fantastic and very knowledgeable about what they specialize in. Here is a list of BDW Travel Agents that you may want to contact. TammyWright TA Wendy TA Barbara TA Patty TA Kristen TA Darci TA Preety If you do not know what TA you want to work with, just fill out the form Contact a Destination Wedding Specialist HERE and I will direct you to the best agent that fits your needs. You can read some of our reviews here: Wright Travel Agency ~ Destination Wedding Specialist Reviews HERE

sol, thanks for this list...i am sure it will be helpful to RM brides.

you may want to see what TA Jennifer has to say. she is a sandals expert and has done many weddings there as well as is planning a Sandals & BDW bridal faire at a sandals this fall. i would think you can customize your wedding but it will probably be extra. isn't preston bailey in charge of all the really nice weddings at sandals?