As you may know, my husband and I are not really Valentine’s Day people. We don’t really have any need for the traditional V Day gifts (and I am SO not a jewelry person!), it ends up feeling pretty contrived, so we usually just hang out and chill. Of course, external pressures usually have us checking in with each other every year, with “do you WANT to do anything…?
It always feels like we *should*. This year, we decided that we’ll be brewing a small batch of a red, “Valentine’s Day” wine or mead. I think we’re leaning towards a sweet raspberry mead. Anyway, I digress…
|Last night we were eating dinner and discussing the various funny stuff we’d seen on the net, when I mentioned a booze bouquet I’d seen on Pinterest. The person had affixed mini booze bottles onto sticks, and made a little bouquet of it.
As we’d recently been reminiscing on how much fun we’d had doing V-day ceramic mugs for each other a few years back, the idea of making booze bouquets for each other came up. Like many of our crazy ideas, it went from “wouldn’t it be fun…” to DONE in no time flat!
We headed to a craft supply store to pick up all kind of crazy Valentine’s Day craft stuff on clearance. Neither one of us really knew what we were planning to do as we poured over ever manner of red, pink, and sparkly V Day nonsense, discussing ideas, and ultimately purchasing our respective supplies. After that, we went to our favorite liquor store, and each bought a dozen mini bottles for each other, each not letting the other see the surprise selections.
The whole time – and on the way home – we excitedly talked about our ideas and plans, actually looking *forward* to our little V Day celebration. Neither of us could WAIT to get home and dig into the craft supplies, and seeing what we could come up with.
Also? Men + Booze + Craft supplies are a pretty epic combination. Just WAIT til you see what he came up with!
When I got married, I was a seasoned and highly efficient event floral designer. Of course I was going to do my own arrangements! Hiring out wasn’t even a consideration – I’m very Type A, I knew exactly what I wanted, etc.
Even with my experience… if I had my time back, I definitely would have hired out, just to minimize that bit of extra stress the day of/day before. Would have liked to be enjoying time with the girls the morning of, not running a hot shower in the hotel room to coax some stubborn lilies open! I always recommend to hire a professional floral designer for your wedding.
Sometimes though, it’s just not in the budget, or not what the bride wants to do, for whatever reason. That’s fine.. but definitely requires some planning ahead! Try to design arrangements that will last several days, and pick sturdy flowers that don’t require a lot of special care.
Here is a cute, cost efficient floral arrangement that can be made several days ahead of your wedding! You can use these on each table (and the individual arrangements can double as guest favors!), or just on “special” tables.. the guest book table, etc. The instructions are for the arrangement as pictured – you can use less containers, and do a smaller heart if you’d like!
Though Celebration Generation only uses more traditional choices for our consumer truffles, we have developed a series of recipes using chocolate chips. Chocolate chips are a highly unusual medium for truffle making, but they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $4.00/30 truffles.
White Chocolate Almond Amaretto Truffles
10 oz white chips
1/3 cup cream
3 tbsp Amaretto
3 tbsp Almond Paste or Almond Butter
2 tbsp butter
Finely chopped almonds
Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.
Cover with plastic wrap, preferrably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. Then, roll them in the chopped almonds.