TammyWright

if you look under the accomodations area there is a bunch of info on EDR and there are prices for the different costs. if you want a private reception for 50 there is a menu and you have to pay for each item ie. salad, etc. and have to have the venue booked. with edr you are not allowed to use an outside W as they have an inhouse WC. dreams is more flexible but they have a similiar price set up

Quote: Originally Posted by JessicaLovesBrian I don't think soy milk tastes similiar to cow's milk at all, but I can't stand the taste of cow milk. I only drink soy because I can't stomach the taste of "regular" milk. I think it's delicious! You can also get premixed chocolate flavor. I've never tried making it myself though (plain soymilk I mean) but it sounds yummy. i dont like the taste of regular cow's milk and can only put it in my cereal...or in a latte...i could never drink a glass of milk growing up. i love the taste of soymilk... here's the recipe: Quote: Recipe: 2 cups of dried soybeans 4 glasses water (about 8-9 cups) 2 tablespoons to ¼ cup of honey(or sweetener of your choice) 1 teaspoon of pure vanilla Big pot and cheesecloth (gangi gudda/cotton cloth) Preparation is real simple and 3 steps. (1) Soak and rub (2) Blend and extract (3) Boil and chill. Soak and Rub: Soak the beans overnight in lot of water. They expand considerably, so take a big vessel and add at least two to three glasses of water for them to soak. By Morning, they will double in size. Rub soybeans with hands to remove the outer covering. The flimsy outer covering will easily separate from the beans and will float to the top. With hand, scoop them and remove. Repeat like this, two or three times to remove the covering. I was able to remove the outer layer for at least 75 percent of Soya beans. Extracted soymilk and the squeezed out soybean pulp Blend and Extract: Pour the beans into a colander to drain the water. Take the beans in a blender and in batches, grind them into smooth puree adding water. Keep a big pot on the side. Cover it with a cheesecloth or gangi gudda/cotton cloth. Pour the pureed bean mixture into the cloth. Pull the cloth together and twist and allow dripping for few minutes. And then with your hands gently squeeze as much milk as possible. Take care not to squeeze the soya bean pulp. Do this in batches. I kept the squeezed out soya bean pulp from each batch on a plate. Finally I blended this pulp again two times, adding water, to extract as much soymilk as possible. Boil and Chill: Pour the milk through a fine sieve into a big pot. You see white foam (the kind, that forms when you blend urad dal or moong dal) floating on the top of milk. Scoop it with a spoon or with your hand. I did this to clear the surface of milk. Bring the milk to a boil. Add honey and vanilla. Reduce the heat to medium. Partially covered, simmer it for about 30 minutes, stirring in-between. Just like cows milk, layers of skin (meegada) were forming on top, I removed the skin (meegada) layers to a cup and later added this meegada to the ‘aloo chole’ I was preparing for supper. The meegada skins tasted melting delicious. Allow the milk to cool to room temperature. Pour into a clean bottle and keep the bottles in the refrigerator to chill. Serve and enjoy.

great review...so thorough and i love your pics

Quote: Originally Posted by jilly76 Is soy milk good? I mean obviously you like it, but what I mean is, is it an acquired taste or is it not much different than cow milk. I usually drink skim milk. I was thinking of trying it because its high in protein, but wasn't too sure. I think I may have had soy silk before? Didn't seem too bad. well, i grew up drinking it because my mom used to make it...and it is very common in vietnamese culture (like they drink it warm and cold)...so i have always liked it...but steve didnt grow up with it and it is all he drinks...he puts in on his cereal while i use whole milk in my cereal. i made this soymilk to try out my new blender and because steve likes it...it is sort or a creamy treat for him Quote: Originally Posted by Ryjaxs19 YUM, I love soy milk, I dont think I could ever make my own you truly are a little chef, I on the other hand am lucky if my peanut butter and jelly turns out right. it is fairly easy to make but just takes time. it is different than soymilk at the grocery store...a little richer and creamier...i might have to add more water to it.

I made homemade soybean milk today. it is a little time consuming but so good...it is really rich and yummy (if you like soy milk) you need to soak the beans overnight and take off as many of the husks of the beans as you can (they usually float to the top of the water)... then blens until really fine w/water, strains through cheescloth and boil/simmer for about 20 minutes...i added sugar and some vanilla to mine.

we have a search button in the navbar...it might help you since the info you are asking for is already on the forum. http://bestdestinationwedding.com/fo...sting-you.html

Quote: Originally Posted by maggiemaylou Thank you so much Tammy! I really appreciate the information. I don't know why I find this so overwhelming all of a sudden. Or why I can't find a good starting place. I just need to figure out what the "first" thing I need to do is, I guess. Thank you so much for the info! the first hing to do is figure out if it is the right resort for you and if you and your guests can afford to stay there and afford to have the wedding of your dreams there. if that works for you, then you need to find an available wedding date. i would pick a time of year that works for you and your friends and family then see if the hotel has anything available during that time. once you get a date, decide if you want to do a room block or let everyone fend for themselves. then maybe do a STD (save the date) or website Below is a timeline to help your wedding planning go smoothly. You can adjust it to suit your needs. 12 Months or more Cut out pictures and articles that inspire you. Keep them organized in a binder. Martha Stewart has a great binder that has pockets to keep photos, cards of vendors, swatches, etc. Start looking at bridal magazines and look for local bridal faire to attent. This is a great way to meet wedding vendors and see their work first hand This is the hard part. Set a realistic budget. Start on your guest list. Invite those that you want to spend your wedding with. Destination weddings are smaller more intimate affairs so do not feel guilty about not inviting your coworkers that you barely know. Be prepared that some of the guests you invite at the wedding may not be able to come for financial or logistical reasons. If you plan on getting married out of the country, be sure to check the laws to make sure your marriage is recognized in the states. If it is a larger wedding, you may want to look into hiring a wedding coordinator who specializes in destination weddings. Start researching different locations for a destination wedding. Things to consider: travel time, seasons/weather (you do not want to have your wedding during hurricane season), cost of accomodations, etc. Choose a wedding date and start working on Save The Date Cards. If you are planning a wedding at a resort or place you have never been before, negotiate a site visit. Some resorts even offer a free site visit or at least a reduced rate. Determine your budget Considerations: airfare, hotel, document processing, meals, transportation, activities. Don't forget the all important wedding items such as attire, photographer, flowers, ceremony fee, etc. If you are having friends or family, you must consider if they can afford the expense of the trip. Location Make sure the wedding day is not during the local hurricane season or wet months? How many people do you want to be there...just you and your future spouse? Friends? Family? Are you also planning on honeymooning there or somewhere else? 8-10 months prior If you can make a wedding planning trip it will be really helpful to meet with local vendors like: florist, baker, photographer, etc. During the site visit would also be a great time to take your chosen photographer for a test run. Maybe take some engagement pics on the beach for your Save The Date Cards. Create wedding website with travel information and FAQs for your family and friends. Contact a travel agent specializing in Destination Wedding to help negotiate a lower room rate and block your rooms. Decide if you wnt a legal or symbolic ceremony. If you would like to get legally married outside the US, be sure to verify the local marriage residency requirements. Start looking for wedding invitations. Research the marriage requirements It may be as simple as going to the local courthouse to sign a marriage license, or it may be as complicated as having to be a resident. There are destination wedding coordinators who will handle the entire license processing for you. If you are planning on having a legal ceremony in Mexico, it does require a blood test. Wedding Theme You may want to decide early on what colors or theme you would like. Make sure the bouquet you dreamed of will work at your destination wedding. A lot of flowers can be shipped in if not grown locally but make sure in advance. Reservations Book your reservations early! Many resorts and hotels are booked months in advance, especially during peak travel seasons. If your group is larger, you may want to consider blocking rooms for your guests. 6-7 Months prior Start looking for your wedding dress. Some dresses can take 4-5 months to make. Start looking for the groom and groomsman attire. Order groom and groomsmen attire. Take into consideration that linen suits are seasonal and may only be available to purchase in the spring. Shop for wedding rings and jewelry for your big day. 3-4 Months prior Finalize your wedding invitations and mail them out. Start ordering items for Out Of Town Bags or wedding favors. Start working on your wedding ceremony. Consider writing your own vows to make the day more personalized. 1 Month prior Release any unnecessary rooms Finalize all wedding day itineraries Confirm travel arrangements with the hotel/resort 2-3 Weeks prior Make sure you confirm and re-confirm EVERYTHING with your vendors before the wedding 3-4 Days prior Arrive at your destination. If you plan on using a local styilist for your hair and make-up, do a test run with your veil or hairpiece. If you are having a legal ceremony finalize all the local requirements to make it legitimate. Meet with the hotel events coordinator or your wedding coordinator to go over the final details. Have a welcome dinner in lieu of a rehearsel dinner to thank all your guests who have travelled so far to share this event with you. Relax, you're Contact a travel agent specializing in Destination Wedding to help negotiate a lower room rate and block your rooms. on vacation! Residency requirements Once you arrive at your destination, how many days do you have to wait in order to get married? The day of Be sure to eat a bit and keep hydrated. Enjoy your special day. You deserve every bit of happiness that comes with it!

i just had a wedding there end of may and one of my brides is getting married there in nov. they have had some transition the last few months in the wedding/events department but things have gotten better,.. what info are you looking for? we have a ton here: recent reviews: http://bestdestinationwedding.com/fo...ew-5-07-a.html http://bestdestinationwedding.com/fo...le-review.html slideshow of a wedding i helped with: http://bestdestinationwedding.com/fo...slideshow.html resort/wedding info: http://bestdestinationwedding.com/fo...iera-maya.html http://bestdestinationwedding.com/fo...ce-quotes.html

if it were me i wpould do a combo of sexy outfits and nude...no coochie shots but maybe a behind shot of my butt...not an anal shot...that just isnt sexy

welcome...there are lots of cabo brides here...a tip: shoot for after april 15 as prices for the hotel will go down quite a bit.

sarah made a fantastic book

sol, thanks for reposting...we love seeing your pics so if you have them hosted on your site, just right-click, get the URL and insert it with the little icon with the mountain in it.

they usually only do one weddign unless they are really small...like if it is just a couple with 3-4 friends they may slip them in somewhere...

i have jessica on the 14th angela on the 19th brandy on the 21

mominfo, have you looked at our Puerto Vallarta section? there are reviews, pics, site information, vendor information, etc.

this is why we did a DW...we had an AHR with 200 people but even that we had to not invite alot of people. i say, invite who you want and what your budget allows...i dont know why people want to go to other peoples weddings that they arent friends with...i think it is so weird. i hate when i get invited to weddings of acquaintances. i would rather just send a gift and not go....half the time you dont even get to see or spend any time with B & G and are sitting at the random tble with a bunch of strangers in the back since you arent that close.

i love restoration hardware: Restoration Hardware - Furniture - Bed & Bath here is their window section: Home Furnishings / Home Decor: Unique Home Decor & Home Furnishing Store - Restoration Hardware or william-sonoma home: | Williams-Sonoma Home here is their window covering section: Window Coverings | Williams-Sonoma Home

welcome sergio..your work is awesome and matt and sol are lucky to have you shoot there wedding...!

hehe...i do like to eat but i am like that all the time...now my cravings are just stronger.

This is a great salad to bring to a potluck if you want something to wow your guests. It is super yummy and from this awesome restaurant i go to. i use the premade pita chips instead of baking my own out of laziness and also have used cumin powder and pitted olives in a pinch. Syrian Fattoush Salad Tips: As a fattoush maker for over 15 years, I know this salad like the back of my hand so I have some very helpful tips: Use only the hearts of the romaine--don’t be tempted to use the tough outer leaves. Also, tear off the top of the heart if it seems limp and leathery. Traditionally, Italian parsley is used in place of cilantro, but I like the flavor balance of the mint and the cilantro. The size of a bunch of cilantro or mint in the summer months is double the size than in the winter. So, if you have big bunches in the summer, use 1/4 of a bunch, instead of 1/2 of a bunch. Splurge on French sheep’s feta or a good quality imported feta cheese. It’s rich with a nice salt and acidity balance. Don’t skimp! Use fresh lemon juice, cumin seed and real Kalamata olives. Remember that the taste of the lemon juice varies through the year so use your buds and adjust accordingly. Adding a pinch of sumac to boost up the flavors of the lemons is one trick. Use fresh cumin seed, and not the pre-ground powder. There is a big difference in flavor when you toast the seeds to coax out their oils. And finally, don’t buy canned, pitted olives. Take the extra time to pit real Kalamatas yourself. I promise that you’ll be happy with the results! Salad: 3/4 cup vine-ripened cherry tomatoes, halved 3/4 cup English cucumber, peeled, seeded and diced in 1/4 inch cubes 1/4 cup thinly sliced red onions (about 1/2 of a small red onion) 1/4 cup finely chopped cilantro (about 1/2 a bunch) 1/4 cup finely chopped mint (about 1/2 a bunch) 6 cups hearts of romaine lettuce (about 3 hearts), torn roughly by hand 2 pieces of pita bread 2/3 cup sheep’s milk feta cheese 1/4 cup pitted Kalamata olives (about 12 olives) Lemon vinaigrette: 1 teaspoon finely chopped garlic (about 1-2 cloves) 1/4 cup freshly squeezed lemon juice 1 tablespoon rice wine vinegar 3/4 teaspoon toasted and freshly ground cumin (see below) 2 ounces olive oil 5 ounces extra virgin olive oil Salt and freshly ground black pepper Serves 6 as a side dish To make the pita chips, preheat oven to 350˚. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces. To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside. To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately

Quote: Originally Posted by Matt Adcock since this seems to be a "vendor advertising thread" or "vendor offering assistance thread" we have a KILLER associate that LIVES in playa del carmen and you folks KNOW we have the hook up on some resources, if your wedding is in the Riviera Maya and also have a studio in Atlanta that offers coverage for Sol Tamargo, Our amazing associate in Atl too.... We have a billion resources! please holla i dont really know what to say about this post matt... Quote: Originally Posted by leigh miller im sorry, maybe there was some misunderstanding. this was not meant as a "vendor advertising thread" at all. in fact i stated its highly unlikely that i could help anyone out personally but would be glad to help locate a photographer if your wedding has to be moved because of the hurricane. i hope if your wedding becomes displaced you can still have a wedding photographer im definately not trying to cash in on anyones misfortune. i hope it didnt come across that way. tammy feel free to delete my post if its inappropriate. in the meantime - here are some great resources - Wedding Photojournalist Association® | WPJA® | Wedding Photojournalism Photos and Wedding Photographers Resources | Reportage and Candid, [AG]WPJA: Artistic Wedding Photojournalism : Fine Art Wedding Photography and The Foundation - at the last one you can leave your wedding date and location and photographers will contact you if they are available. best wishes! sorry, just got to this thread and when i read your post leigh, i did not think you were advertising yourself at all...you know i have little tolerance for that and would have been all over it if i thought so. Leigh, you have always been an active and helpful member of the forum and have not ever overtly advertised yourself...in fact, i have been on the receiving end of your help when you referred a fantastic photographer to me so I know your post above really was to help other brides find replacement photogs if they needed to.

i'm gonna make some today!!

i didnt get my crepes...they were closed usually i get the strawberry, whip cream and nutella one and have them add a scoop of gelato... now i am craving them and think i will make some tomorrow... anyone have a to die for recipe? what do you like to put on them? in france they just like lemon and sugar or butter and sugar...i've had them that way and they are so simple but delicious. here are a few recipes i am considering: Quote: Crepes Recipe courtesy Paula Deen, 2007 Show: Paula's Home Cooking Episode: Paula Goes to Europe 3 eggs, large 1 1/3 cups milk 3/4 cup all-purpose flour 6 tablespoons butter, melted, plus more for pan 2 tablespoons cocoa powder Pinch salt Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc. In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes. Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used. Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc. Quote: Crepes Recipe courtesy Alton Brown Show: Good Eats Episode: Crepe Expectations 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. *Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

jengonda got married at finisterra and had a great time! here's her review and pics: http://bestdestinationwedding.com/fo...ng-review.html

http://bestdestinationwedding.com/fo...mporarily.html