Let’s play ‘Which Bridesmaid Dresses will Kelly & Meghann’s Wear for Ashley’s Wedding’
Kelly and I had a free afternoon, so we headed to Alfred Angelo’s to try on bridesmaid dresses for Ashley’s wedding. Ashley selected the vendor (Alfred Angelo), color (cobalt blue), length (short), and material (satin), but we had free reign to select what ever dress we’d like as long as they fit in those guidelines.
I’m pretty sure we each tried on every option they had and in the end each settled on two beautiful dresses that we both loved.
I LOVE the sweetheart neckline and the pretty awesome bow on mine.
Practice makes perfect.
Only the dress will be cobalt blue and all one color, like so…
Oh, I almost forgot! They set a date!!
My little brother and Ashley will be saying ‘I Do’ on February 18th, 2012 <– exactly one year from today!!!!!
Other Ashley’s Wedding Related Posts
- A Magical Engagement
- I’m Going to be a Bridesmaid!
- Say Yes (Maybe) to the Dress
- Intro to Wedding Blogs
After dress shopping Kelly and I had some fun in the kitchen making Homemade Pretzels.
Rachel Ray inspired me this morning when she whipped up a batch of pretzels on her show. She made it look so easy and so tasty! I had to try it myself.
Only, I didn’t follow her recipe, instead I went with Mama Pea’s Vegan Pretzel Recipe. Mama Pea made the pretzels look just as easy as Rachel Ray did – a clear sign I had to make these ASAP.
I prepped the dough before we went dress shopping, this gave it plenty of time to rise before we made it back home.
Everything after that was a breeze.
Season (1/2 Salt. 1/2 Cinnamon Sugar)
The recipe produced 4 perfect pretzels. Not bad for our first run.
Kelly and I split one of each hot out of the oven.
I paired the salt half with a little deli mustard. It tasted just like a pretzel straight from any sporting event I’ve ever been too.
The cinnamon sugar half tasted like a donut. A really good, hot donut.
They were amazing! And so easy!
Next time I’m trying homemade bagels.
Thanks to all of your wonderful suggestions on what to make with the various beans and grains in my pantry, I decided to make my version of Sloppy Lentils for dinner.
The Sloppy Lentils were easy. I boiled lentils til they were soft, drained them, then coated them with a little ketchup, bbq sauce, honey mustard, and threw in a little onion and raisins for a little flavor. I also opted to serve them on 1/2 a baked potato in place of a bun.
Roasted [Frozen] Brussels Sprouts on the side.
The last of my Egg Nog Ice Cream and 1/2 an Oatmeal Cookie Bar for dessert.
The boxes are officially out and ready to be filled.
Let the packing begin!