TammyWright

those were the only digital files anna sent me...so if she comes on maybe she will want to share...

contact the wedding coordinator/dept at the resorts you are interested and ask them to send some wedding info (helps weed out the resorts that just won't work for you). if you are still interested then you schedule an appointment with the WC.

i voted #2 but of course you should pic the dress that made YOU feel like a princess!

Alyssa $10 Lizz $10 Starfishkate $10 Nrvsbride $10 Mikkistreak $10 Beachbride $10 JenandBrendan $10 Heidi $10 Carly $10 Christa $10 Lisaah $10 Galit $10 Wisco4 $10 ann (akh) $10 host (tammy) $10 or whatever you need

maybe you dont have a high enough version of the software...i know the more expensive version you have, the less restriction (ie size of file) you have.

if you are going to have 100 people then an AI might be your best bet...i had my wedding for $14,000 for almost 60 people but i really researched prices, etc. for ex. dreams is $24 per person for the ceremony and $24 per person for the reception (which includes open bar)...so that is $48 per person...for the food cost it will be $4800 for you and then you pay about $2500 for photography...it is really doable. melia is also fun for a younger group and less expensive. also, i think cabo surf will work for your budget....maybe instead of open bar all night you can have it for a few hours.

there are some dinner cruises...or this really great, romantic restaurant in san jose at casa natalia...

great job juan..nicole, your sig pic does not do you justice...you are so pretty!

lets compromise and say sig width no wider than 450 pixels...what do you guys think?

The host company is upgrading the server on friday night/early saturday morning so the site may be down.

natalie, please let us know his response to why he is not done with your pics...

These are yummy and filling and great when feeding a big group... 1 cup cornmeal 1 cup boiling water 1 cup milk 1/3 cup salad oil 1 egg, well beaten 1 cup baking mix (biscuit mix) 1 ts each salt and ground cumin 1/2 ts chili powder 2 ts baking powder 1 can whole kernel corn, well drained 1 can (4.5 oz) chopped ripe olives, well drained condiments to pass around with pancakes (1 cups each): shredded chedder chese, chopped green onions, chopped tomatoes, sour cream, salsa, green sauce

Chicken Wings In Honey Sauce 3 pounds chicken wings (16 wings) salt and pepper to taste 2 cups honey 1 cup soy sauce 1/2 cup ketchup 1/4 cup oil 2 cloves garlic, minced Sesame seeds (optional) Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to crockpot. For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on low 4-5 hours or on high 2-2 /2 hours. Garnish with sesame seeds, if desired.

This looks like a great idea for a super bowl party or pot luck...maybe make it special by doing a homemade bbq sauce... --------------------------------------- Crock Pot BBQ Ribs 3 to 4 lbs. spareribs 1/2 t. salt 1/2 t. pepper 1 onion, sliced 1 (16-oz.) bottle barbecue sauce Sprinkle ribs with salt and pepper. Place ribs in a broiler pan under broiler for 15 minutes to brown. Put sliced onion in crockpot. Slice ribs into serving pieces and put in crockpot. Pour in barbecue sauce. Cover and cook on LOW for 8 to 10 hours. (HIGH: 4 TO 5 hrs.) Makes 3 to 4 servings ------------------ OR -------------------- Tangy Ribs 3/4 to 1 cup vinegar 1/2 cup ketchup 2 tablespoons sugar 2 tablespoons Worcestershire sauce 1 garlic clove, minced 1 teaspoon ground mustard 1 teaspoon paprika 1/2 to 1 teaspoon salt 1/8 teaspoon pepper 2 pounds pork spareribs 1 tablespoon vegetable oil Combine the first 9 ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to a slow cooker. Cover and cook on low 4-6 hours or until tender. Yield: 2-3 servings

i cant wait to see your pics!!

try this: http://bestdestinationwedding.com/fo...ot-recipe.html

Lisa, you must be sooo excited... have you packed? did you remember wedding lingerie? hairpins? immodium or pepto bismo?

Quote: Originally Posted by mhoudek Hi Leia! I am still trying to figure out where I want to do our DW. What made you chose the Dreams package? When you are going in November-did they comp you the room or anything to go see? I'm just curious.... you can get a free site visit if you block rooms

hi Leia, great to see you on! i promise i will email you back today...i have had family visit almost everyday and you know how i spent the first week at the hospital. for those that don't know, Leia worked at the hospital where Jackson was born and she recognized me from the forum...how funny is that?!...so everyone be nice

i think juan calros did a fabulous job for sarah (nursesarah) TTD session but he has been very busy and his prices went up alot so he is expensive. drea also had a TTD session but i forgot with who (i think thomas barron)

my sister is not a great cook and makes these at thanksgiving and for parties and they always go fast. Quote: sausage-stuffed mushrooms 3 Italian hot sausages, casings removed 1 1/2 teaspoons dried oregano 1 cup freshly grated Parmesan cheese (about 3 ounces) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1 8-ounce package cream cheese, room temperature 1 large egg yolk Olive oil 24 large (about 2-inch-diameter) mushrooms, stemmed 1/3 cup dry white wine Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24 here are some reviews: 09/07/07 erinhayek from Minneapolis, MN I made this recipe for two different Christmas parties and they were such a hit! I'm not always a recipe follower but I wouldn't do anything different. Whenever our family gets together they now ask me to make these again and again and again... quinntran76 from orange, ca I make this for parties and people always rave about them. My brothers college friend says he dreams about them : ) Lyndatp1 Wonderful make-ahead appetizer! A Cook from Manassas, Virginia This recipe is great! It is a hit every time I make it. I like to use a mixture of hot and sweet turkey Italian sausage. Be sure to brush or drizzle white wine into the mushroom caps. liana_c from san francico This is one of the best recipes I have come across. I make this dish every Christmas for our family gatherings. Everyone always loves this dish. Wonderful! HalinaHercek from Central NJ OMG!! So awesome. I saute shallots and garlic and the stems of the mushrooms. Then add to the sausage mixture. you can also use turkey sausage and light cream cheese and it's just as good. I always get rave reviews when I make these!! I carry around copies of the recipe because I am always being asked if they could have the recipe. You'll love them. kjbarberio1 from WV Excellent! I have been making this recipe for years and always get rave reviews! The sausage is the most important ingredient. I use fresh italian sausage from my local Italian market. I usually make the mushrooms a day ahead and bake right before serving. I will occasionally have some left-over filling which is really good baked in a gratin dish and served with crackers or crostini! A Cook from Baltimore, MD used andouille sausage instead of hot italian sausage. i doubled the recipe and and only had about 11 - 12 oz of cream cheese. i think i didn't use double the parm cheese either. versatile recipe. rave reviews! cherylbug from Philadelphia, PA Made these for a party - they were excellent and quickly disappeared! Easy too. cookykamp from El Paso, TX AWESOME! And so easy. Made these the first time according to recipe and they were scarfed up! The second time I made them, I added some spinach (used frozen and drained very well) and some finely chopped sun dried tomatoes. LOVED both versions. This is a versitile recipe, play with it! i also like to make canapes...i toast french baquette and roast a tenderloin that has been rubbed with garlic, thyme, salt and pepper...then i slice the tenderloin. i make a spread of tapenade and butter and spread it on each slice of baquette, put arugala on it and a slice of tenderloin...yummy

aha! now i know who the culprits are!! thank you so much for the OTHER gift as well...i love all the books and the starbucks card will come in handy...especially now that i can treat myself the a chai!! thank you to: Ann Natalie Nicole Sarah TammyB Jackie Glenda AnaC Christine Courtney Edyta Jennetta Rebecca Christa Jessalyn Jen April AMy Kashmira ps. the chilaquiles were so delicious and i ordered a bunch of stuff for this week...it has been a life savior!!

we used beach chic as well and sort of said what we didn't want...like flip flops and board shorts... but our guests were super relieved to have some direction...it makes it easier for them when they dont have to read your mind. as a TA, i get sooo many emails from guests asking me what they should wear

it is now excellence (they dropped "secrets")...no longer part of that chain.

Quote: Originally Posted by Lizz Tammy, I'm confused now... My TA told me that she has 40 rooms reserved at a certain rate. Also, she has a deal with them that I get a free room for every 25 people booked. Why didn't she or I have to put a deposit down? did she have you sign any sort of contract...usually hotels will write a contract to block rooms. it is very rare for them NOT to have a contract and have a deposit especially for 40 rooms. i would ask for proof that these rooms are blocked...don't you want to know what the terms are that the rooms are being held at (ie. rate, deposit, pay date, etc). i have done group blocks w/o deposit or contract but it was because they were only for 10-15 rooms.