steaky dinner and more wedding updates
we had a belated birthday celebration for daniel last weekend, and of course, he's always ready for steak (or lamb chops), this time round done in an american fashion. it seriously didn't feel that it has been one year since we gathered at angus house. and at the request of the birthday boy, we bought him enough short sleeved shirts for him to wear over one work week... it's time to revamp your wardrobe! heh. i hope we managed to chose shirts that are less ah-pek looking, although choices are kind of limited. we always get to hear hilarious/interesting/weird stories of people from all walks of life, i guess that's the kind of the life of a GP.
and to update on the wedding preparations, we managed to tie the ribbons for all the invites, two hundred over pieces! trust me, it's actually more tiring than it looks, even my mum was brought in to help!
oh yes, we've also decided on our wedding cake design and flavour after our cake tasting at pine garden's. it'll be a 4-tier 'cos i thought the 3-tier will probably look extremely tiny on stage and may not be enough to serve our 300+ guests, and we also had to pay extra to have the cakes on a acrylic stand as well. although we kind of burst our initial budget on the cake, what can beat cutting a REAL cake on your wedding day right? i hate the fake cake to start with. anyway, the 4-tier one should be able to feed 400, so we get to keep the little 4" top tier, and lychee martini flavour it'll be in! after testing various samples, we decided on triple layer chocolate (made from german imported chocolate), orange zest chocolate (a twist to the usual chocolate) and the wedding favourite lychee martini to be served to all the guests. all the layers will be coated in off-white, decorated with fuschia pink/burgundy flowers and the bottom of each layer will be lined with black lace - they call it the sexy glamour look... also to match the black/scarlet themed ballroom we have chosen (yes, we're not pantang, black it shall be!).
scribbled at 9:12 pm
.::.
we had a belated birthday celebration for daniel last weekend, and of course, he's always ready for steak (or lamb chops), this time round done in an american fashion. it seriously didn't feel that it has been one year since we gathered at angus house. and at the request of the birthday boy, we bought him enough short sleeved shirts for him to wear over one work week... it's time to revamp your wardrobe! heh. i hope we managed to chose shirts that are less ah-pek looking, although choices are kind of limited. we always get to hear hilarious/interesting/weird stories of people from all walks of life, i guess that's the kind of the life of a GP.
and to update on the wedding preparations, we managed to tie the ribbons for all the invites, two hundred over pieces! trust me, it's actually more tiring than it looks, even my mum was brought in to help!
oh yes, we've also decided on our wedding cake design and flavour after our cake tasting at pine garden's. it'll be a 4-tier 'cos i thought the 3-tier will probably look extremely tiny on stage and may not be enough to serve our 300+ guests, and we also had to pay extra to have the cakes on a acrylic stand as well. although we kind of burst our initial budget on the cake, what can beat cutting a REAL cake on your wedding day right? i hate the fake cake to start with. anyway, the 4-tier one should be able to feed 400, so we get to keep the little 4" top tier, and lychee martini flavour it'll be in! after testing various samples, we decided on triple layer chocolate (made from german imported chocolate), orange zest chocolate (a twist to the usual chocolate) and the wedding favourite lychee martini to be served to all the guests. all the layers will be coated in off-white, decorated with fuschia pink/burgundy flowers and the bottom of each layer will be lined with black lace - they call it the sexy glamour look... also to match the black/scarlet themed ballroom we have chosen (yes, we're not pantang, black it shall be!).