Sunday Weddings

Would you get married on a Sunday?

 

It seems that Sunday weddings are becoming more popular – we’ve coordinated 4 since we started in 2008, and have 2 more booked for this year. Wondering why? Well, Sunday weddings tend to be cheaper because venues offer a slight discount to hold your wedding then instead of the ever-popular Saturday. 

Over the years Friday weddings have been more in demand as well. Originally you could book Friday for cheaper than a Saturday, but now they are basically neck in neck in price. Do you think that Saturday weddings will be a thing of the past?

I can see getting married on a Sunday if it’s a long weekend, which is what most of our clients have done. 

We think that a beautiful brunch or luncheon wedding on a Sunday would be awesome. Or an afternoon ceremony followed with a cocktail reception, or a picnic-like dinner. Keep it light, and keep it from getting late. Most people won’t stay too long at a Sunday wedding if they have to work the next day, and travel a fair distance to boot.

So, what’s your thoughts on hosting or going to a wedding on a Sunday?

Thanksgiving

This weekend is the Canadian Thanksgiving, and The Bride's Butler will be really busy with 2 weddings. That's right - 2. One on Saturday, and another on Sunday. Holidays and long weekends are becoming very popular for weddings. Since I'll be absent from being able to have dinner with my family, I thought I'd devote this post to giving thanks.

Pictured is the Angel of Thanks - I have a few of these, but have yet to obtain this one. Perhaps I should, as I have much to be thankful for.

I'm thankful for.....

- my parents...their constant love & support is so appreciated, and I love them with all my heart.
- my brother, sister-in-law & nephew...they always make me smile everytime I see them.

- my best friend, who has supported me, guided me and been by my side through thick and thin.

- mabel's labels....for providing a fun, safe, loving and supportive work environment.

- lessons learned...life will never give you anything you can't handle.

- my awesome car.

- a great pair of jeans, a comfy hoodie and a lived in baseball hat.

- the feeling and smell of fall in the air. The sights, the smells & the tastes.

- my clients....who with their help of positive promotion brings me more clients. I love my job.

- my health, and the health of my family and friends

- fond memories of people and experiences that induce an instant a smile

- buttered toast, earl grey tea, ice cream and chocolate

- a fantastic country song that makes you want to sing at the top of your lungs.

- prayers....the good kind, the wishful kind, and the kind that gives karma a little nudge.

- a glass of red wine shared with friends

- what lies ahead....I'm thankful for each and every day.

May you all be thankful for something or someone this Thanksgiving.

Find the "lime" to relax & enjoy the summer....

Bud Light Lime's motto right now is "The Summer State of Mind" - and we recommend that you try to do just that - enjoy the moment, enjoy the summer, and enjoy good food with friends.

If you're heading up to the cottage this long weekend, or going camping, or are about to host a bbq, birthday party, or even a bridal shower, I've got some yummy recipes made easy with the help of Bud Light Lime.

Bud Light Lime Braised Shrimp

Makes 36 pieces

½ cup Olive Oil (Light)

10 cloves Garlic (large, diced)

12 oz. Bud Light Lime

¼ teaspoon cayenne pepper
36 pieces shrimp (raw, peeled, deveined)
6 limes cut in half
Salt and black pepper to taste
6 oz. Extra Dry Vermouth

In a large skillet, on high heat, add the olive oil and garlic. Cook for about 2 to 3 minutes. Add the shrimp, season with cayenne pepper, salt and black pepper. Cook 2 to 3 minutes and then add the Bud Light Lime and limes. Finish cooking the shrimp, about 5 more minutes or until shrimp are firm and white inside. Add the Vermouth and serve.

Wok Seared Lime & Teriyaki Sea Scallops

Serves; 4

12 large, fresh Sea Scallops
5 Tbsp. Olive Oil
Hot sauce to taste
Teriyaki sauce to taste
Sea salt to taste

1 Red Bell pepper, julienned

½ lb. Sugar snap peas, trimmed and cleaned
½ lb. Bean Sprouts
2 tsp. Lime juice
6 oz. Bud Light Lime

You will need to cook the Scallops in two batches, so the wok does not get crowded.

Heat the wok over high heat; add two tablespoons of olive oil. When the oil is hot add six scallops, a couple dashes of hot sauce and a couple dashes of teriyaki. Sear both sides, about 2 minutes per side until golden brown. Remove from wok and repeat cooking process for the next batch of scallops.

Turn heat down to medium, add to the wok one tablespoon of olive oil and red bell peppers, and cook for 2-3 minutes. Add the sugar snap peas, sprouts, lime juice, Bud light Lime and several generous dashes of teriyaki. Cook for 2-3 minutes. Return all the scallops to the wok, gently toss, season with sea salt to your taste and serve.

When I think of kickin' back in the summer, I can't help but think of "Toes" by the Zac Brown Band.

Cheers to great food, good times and enjoying a "summer state of mind".

* be responsible, don't drink and drive
* recipes courtesy of Edelman PR for Bud Light Lime