A FIELD GUIDE TO A METICULOUSLY CURATED LIFE
Home+Table AMERICAN HERITAGE EDITION
SPRING 2019
THE “TO DO’S” BEFORE THE “I DO’S” FLUFFY THOUGHTS CAKE PERFECT WEDDING MENU
Wedding Issue
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HOMEANDTABLEMAGAZINE.COM
CONTENTS SPRING 2019
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H+T SPRING 2019
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PUBLISHER’S LETTER
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WEDDING FEATURE: FLUFFY THOUGHTS
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THE PERFECT WEDDING MENU FOR EVERY SEASON
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WEDDING FEATURE: DIRECT DIAMONDS
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HEALTH & WELLNESS: KAITLYN WOZNIAK
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THE ‘I DO’ DIRECTORY
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ADDING FLAVOR TO YOUR REHEARSAL DINNER
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THE “TO DO’S” BEFORE THE “I DO’S”
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HOW TO SPARK JOY INTO SPRING CLEANING
/ publisher’s.letter
Home+Table homeandtablemagazine.com
Dear Reader, January 8th, 2019. A day that stands still in time, a day that my “forever” took a significant direction, a path of happily ever after, as well as one of uncertainty and pressure. On that day, almost four months ago, I said the biggest YES I ever will; I said yes to the love of my life. Bliss, excitement, overwhelming feelings of “what NOW” have been a big part of my world since that day. Yet, for some odd reason, it wasn’t until the last few weeks that I finally felt like a bride. Does that sound odd? I spent the first few months of my engagement in exciting, loving moments with my fiancé, of course, but I also jumped into planning mode, and often forget the occasion for which I was exerting so much energy and thought. It wasn’t until recently, when I sat down to write my own personal “To Do’s Before the I Do’s”, that I realized how deeply my world had shifted. And what a beautiful realization it was. With pen and paper in hand, as I outlined task after task for the ceremony, reception, and honeymoon, it became clearer and clearer to me what was happening. This was not just a fairy-tale to do list for one night of celebration, but an outline for how I wanted to move forward every day of the rest of my life with my partner and our family. Cake flavor? Seems simple enough. But as we decided on what flavor and style we preferred for the reception, I was filled with thoughts of what our families will bond over and remember about those sweet moments that we share as my husband to be cuts that first piece of layered cake? Photography? Only the best would be suitable, right? Instead, we discussed all the images we want to capture of that day, not only to preserve it, but to grow and build a new life of our own. With clarity, and my fiancé’s encouragement, I began to see what was happening. I, a bride, was becoming part of a new family that myself and my partner would love and cherish for the rest of time, and the process was completely our own. With that, I realized how deeply I hope to embrace this planning period, learn more about myself and my relationship, and enjoy the steps forward that we are taking every day to plan- not just a wedding, but a lifetime together. I hope with this issue you find the same relief, a reminder that while the planning and chaos is overwhelming, at the end of the day the strongest checklist you can make is the one that fulfills your every day. The one that spreads the most love to your friends and family, and the one that lays the foundation for the marriage to which you have said (or in my case, ugly cried), “YES.” Congratulations to all the brides out there reading this, and know that I am right alongside you on this beautiful, crazy journey.
Editor in Chief
Elizabeth Classen Associate Editor
Renee Lockwood Creative Director
Chris Bruno Contributing Writers & Photographers
Elizabeth Classen Jennifer Henry Ayelet Weisze Advertising Opportunities
Elizabeth Classen (303) 349-8732 eclassen@homeandtablemagazine.com
Home + Table/online (ISSN 2469-7737) Vol. 4, No. 1. Home + Table is published bimonthly by Worksite Interactive, a Worksite company. 6900 Fleetwood Road #323 McLean, Va 22101 www.homeandtablemagazine.com ©2019 by Worksite Interactive. All rights reserved. Content herein can not be reproduced in whole or in part without written permission from the publisher. Return postage must accompany all manuscripts, photographs, etc. if they are to be returned. Worksite Interactive assumes no responsibility for unsolicited material. All letters will be treated as unconditionally assigned for publication and copyright purposes and are subject to Worksite Interactive’s right to edit and comment editorially. All manuscripts, photos or material of any kind may be edited at the discretion of the editors. To be properly credited, all submissions must be accurately marked with the name, address and phone number of the contributor. Postage paid at the Washington, DC, Office
Wishing the best, Elizabeth Classen Editor in Chief
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POSTMASTER, send address changes to: Worksite Interactive. 6900 Fleetwood Road #323 McLean, Va 22101 Subscription rate: $24 for 8 issues.
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WEDDING FEATURE:
Fluffy Thoughts BY JENNIFER HENRY
With visions of sugar and cream and the first bite of cake that transports you to that special happy place only really good sweets can, I was excited to chat with Lara Halabi, cake artist and owner of Fluffy Thoughts in the Washington DC area.
L
ara shared how her journey started, saying “Fluffy Thoughts has been in business since 2005. We started out in my small kitchen apartment, then rented space in a catering kitchen before opening our brick and mortar in 2010. I started out making cakes for friends and family and eventually that snowballed into what we have today.”
Those lucky family and friends! With flavors like Lemon Tart, Coffee in the Morning and Candy Bar Crunch, Lara introduces flavor combinations that delight and satisfy every cake-craving customer. Visit http://www. fluffythoughts.com/cake-flavors/ to discover all of the flavor sensations. Among the tasty treats featured at Fluffy Thoughts, I was intrigued by the concept of “Grooms Cakes” and asked Lara to tell me a little more. “Grooms cakes are our specialty. We love combining art and sculpting cakes to create something unique. Grooms cakes are typically something that the groom is passionate about. Most grooms cakes are sports, video games, alcohol or food related. The bride usually orders the grooms cake as a surprise and sometimes will have it at the wedding or the rehearsal dinner.” Hear that ladies? Check it out and surprise your Groom with something unique and unexpected! It goes without saying that I had to ask Lara about the most unusual requests she’s received. People are creative and passionate and I can only imagine what they envision! Lara’s response didn’t disappoint. “Last year we were asked to make a replica of the Empire State Building. The cake stood at 6 ft tall and had King Kong climbing up the side holding the bride. We were also asked to make a 5 ft elephant with 7 tiers of cake on his back, all hand piped with henna detailing. The elephant cake was made for a TV show called “Cake Hunters” on the Cooking Channel. We were featured on this show four times, as well as “Cake Wars” and “Food Network Challenge” on the Food Network.”
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She has the skills! Look at the details! Looking out for the brides and grooms out there, I asked Lara to impart some of her wisdom on us to make the process a little easier. Her advice was on point. “I recommend coming in at least 3-6 months before your wedding date. It usually helps in designing the cake when the venue, florals, and colors of the wedding have been selected. It is also important to know your budget for the cake and to find some cake photos on Pinterest to bring with you to the tasting. This will help us know what your design aesthetic is as well as what we can sketch out during the tasting.� Cake tasting and seeing sketches of cake ideas? I’m in! Focusing on taste brought me back to the amazing flavors she offers. Always curious about the masses, I asked what is the most popular flavors are and what Lara personally recommends. “The most popular flavors at our shop are red velvet and strawberry shortcake. I never recommend anything to the couples, because each person has a unique palette and I always tell our couples that they should choose what they like best to serve at their wedding. I always recommend that they choose more than one flavor to serve, so that, for example, in case someone doesn’t like chocolate, they have another option. I also always recommend to put somewhere on a menu card or announce it at the wedding if the cake has nuts in it, in case of any allergies.� Good advice! I wonder if I could justify one flavor of each cake? Just making sure I have something to offer everyone! And I’m not even getting married - I am just considering a Cake Party. Lara shared some trends she’s currently noticing. “Marble cakes are super in right now, as well as cakes with texture. We have also noticed pillars between the tiers, that used to be popular back in the 60s and 70s, making a comeback. Naked cakes and really simple cakes have also been a trend, as well as dessert bars. Couples have been opting for cakes that are clean and simple with some sugar flowers added on for that pop of color.� Thinking of cakes from the 60s and 70s, I tried to picture those cake toppers and inquired about their role in cakes today. “We have been seeing a lot of cheeky toppers that are custom to the couple; they are laser cut toppers that are inserted into the cake. “She swiped right� is definitely one of our favs. We have seen a lot of custom toppers that the couple has made to resemble themselves, and pets are also very big. We sculpt a lot of pets and place them on cakes, this way the couple feels like their pet is somehow incorporated into the wedding. For the most part though, we place flowers, fresh or sugar, on top of the cake and clustered throughout. Some of our favorite toppers are when the couple will use one of their parent’s vintage toppers from their wedding. That knocks out the something borrowed off the list �
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Sharing her inspiration with us, Lara said, “We are inspired by the theme of the wedding, whether it’s a black tie or a garden wedding, we will use that as inspiration to design the cake. We also like to discuss the couples’ vision and colors and any special accents that they are using at the wedding. If there is a monogram that the couple had specially made for their big day, we think that could be a great addition to the cake. If the couple has a cool invitation with henna printed on it, we will use that as inspiration to design the cake. If the couple is getting married in a cool venue with detailed gold molding on the ceiling, we will use that as inspiration. We once had a custom mold made to match a vintage chandelier that was hanging in the center of the venue. Those little touches help make the cake custom and unique to the couple, making the cake something to remember. Of course the taste of the cake is the most important. We want people leaving the wedding saying that the cake looked great and tasted great too because at the end of the day that’s what matters most!” To wrap things up, Lara outlined the process for our brides and grooms so they are clear on what to expect. During this exciting time, there is a whirlwind of tasks and details to pay attention to. Lara shared some key insights. “The process is to come in for a tasting and consult and bring lots of photos and anything that can be used as inspiration (dress, color swatches, flower pics, invitation). Every cake we make is custom and we like to have it blend in with the rest of the wedding. We don’t want the cake sticking out like a sore thumb. We deliver the cake to the venue and set it up. If a cake is separated by risers or pillars or has lots of flowers added on we will deliver it and assemble it onsite. The majority of our cakes are structured at the shop and delivered all in one piece. Couples should always consider the weather and the temperature. If they are having an outdoor wedding in July we recommend that the cake sits somewhere cool until it is close to being cut, which then they can have it brought out. I always remember a bride that had her wedding in August and it was 100 degrees out. We explained that she should leave it indoors as the cake was all buttercream. She said the wedding was in a tent and it should be fine and made the decision to keep it out, against our instruction. The cake melted within an hour. Always listen to the baker when it comes to your cake, we know what we are talking about because we have seen it all!” Thank you Lara - for sharing your insights and for your delicious creations! Visit Fluffy Thoughts at 1320 Old Chain Bridge Rd, McLean, VA 22101, USA or online at http://www.fluffythoughts.com
Images via www.fluffythoughts.com SPRING 2019 H+T
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THE PERFECT WEDDING MENU FOR EVERY SEASON BY ELIZABETH CLASSEN & JENNIFER HENRY
Sunshine and bright flowers, bold colors and warm spicy tastes, holiday cheer with sparkly glitz, soft pastels and light rain - each new season has its own flavor, color, and imagery. Whether you are throwing a bridal brunch, hosting a pre-wedding family dinner, or creating ideas for your reception menu, capture the season’s elements to create the best dining experience for you and your loved ones.
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Summer Introduce the carefree feeling of summer love to guests' plates with a taco bar that sparks their creativity and satisfies their cravings. Give them a drink in the fierce color of a romantic sunset by the beach, and top it off with colorful fruit in your cake.
Grapefruit Margarita: Ingredients: 1 tablespoon sugar 1/2 tablespoon kosher salt 1/2 tablespoon New Mexico chili powder 1 pink grapefruit, cut into small wedges 3 ounces Reposado tequila 3 ounces freshly squeezed grapefruit juice
For the sour mix: 1/4 cup sugar 1/4 cup water 1/2 cup fresh lime juice 2 tablespoons fresh lemon juice
Directions:
Guacamole: Ingredients: Juice of 1 lime, plus more, as needed Kosher salt 1/2 red onion, finely diced 1 jalapeĂąo pepper, seeded and minced 1/2 bunch cilantro, roughly chopped 2 ripe Haas avocados, halved and seeded Tortilla chips, for serving
Directions: In a medium bowl, combine the lime juice and a hefty pinch of salt. Add the onion and jalapeĂąo, and let sit for 5 minutes. Stir in the cilantro. Using a large spoon, scoop the avocado flesh into the bowl and coarsely smash with a fork. Mix just enough to bring everything together, but not so much that the avocados resemble a puree. The guacamole should still be somewhat chunky. Season to taste with more salt and lime. Serve with the tortilla chips.
For the sour mix: In a small saucepan, heat the sugar and the water over medium-low heat, stirring constantly until the sugar is completely dissolved. Let cool to room temperature, then stir in the lemon and lime juices. Let cool completely in the refrigerator until ready to use. To make the margaritas: On a small plate, combine the tablespoon of sugar, salt and chili powder, and mix with a fork until combined. Take one of the grapefruit wedges and run the flesh side completely around the outer rim of your desired glass. Dip the outer rim of the glass in the salt sugar mixture. Fill a cocktail shaker with ice and two grapefruit wedges. Add the tequila, 3 ounces sour mix and grapefruit juice, and shake vigorously. Strain out into the rimmed glasses, and serve either straight up or over ice, garnished with an additional grapefruit wedge.
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Angel Berry Pie: Ingredients: 3 large egg whites, at room temperature 1/4 teaspoon kosher salt 1 cup plus 1 1/2 teaspoons sugar 1/2 teaspoon vanilla 1 1/2 teaspoons distilled white vinegar 2 cups sliced strawberries 2 cups heavy cream, chilled
Directions: Heat oven to 275 F. Grease 9-inch pie plate with nonstick oil spray. Using stand mixer fitted with whisk attachment, beat egg whites and salt on medium-low speed until frothy, about 1 minute. Increase speed to medium-high and continue to beat until soft mounds form, 1 to 2 minutes. With mixer running, gradually beat in 1/2 cup sugar, followed by vanilla. Gradually beat in about 1/4 cup sugar, followed by vinegar, and remaining 1/4 cup sugar. Continue to beat on medium-high until mixture is glossy, very thick, and holds stiff peaks, 2 to 4 minutes. Transfer egg white mixture to pie plate and smooth top. (It should completely fill the pie plate.) Run damp finger along inside rim of pie plate to create an indentation along the exterior edge of the meringue to help meringue rise evenly.
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Bake for 30 minutes. Increase oven temperature to 300 degrees and continue to bake for 30 minutes. Turn off oven, but do not open oven door. Let pie cool completely in oven, 2 to 3 hours. While the pie is baking, wash mixer bowl and attachment. Place strawberries in medium bowl and toss gently with remaining 1 1/2 teaspoons sugar. Refrigerate until ready to use. Once pie has cooled, use mixer on medium-high speed to beat heavy cream to slightlyfirmer-than-soft-peaks, 2 to 3 minutes. Spread whipped cream into a mound on top of cooled pie, leaving 1/2 to 1/4 inch of visible crust along outside edge. Lay strawberry slices in a decorative pattern on top of cream. Refrigerate for at least 1 hour before serving.
Fall Fall is celebrated for its beautiful colors and the beginning of the happiest time of the year. Bring fall colors to your table’s entrées and drinks to mix the energy of joy with the warmth of the season’s bold colors and spicy flavors. Delight guests with a dessert that's as unique as your special day.
Strawberry Spinach Salad with Pecans and Blue Cheese Ingredients:
Directions:
1/3 cup coarsely chopped pecans 8 to 10 strawberries, stemmed and quartered 1 (5- or 6-ounce) bag baby spinach 1/2 cup cubed blue cheese 2 tablespoons extra-virgin olive oil 2 teaspoons balsamic vinegar Salt and freshly ground black pepper
In a small skillet, toast the pecans over medium heat until fragrant, 3 to 5 minutes. Watch closely and shake the pan occasionally to prevent burning. Transfer to a bowl and let cool to room temperature. In a large serving bowl, combine the toasted pecans with the spinach, strawberries, cheese, oil and vinegar. Toss thoroughly until the leaves are coated. Season to taste with salt and pepper and serve.
Strong Palmer Ingredients: 4 ounces lemonade 4 ounces black iced tea, unsweetened 2 ounces vodka 1/2 ounce orange liqueur 1 lemon wedge
Directions: In a cocktail shaker, add two to three cubes of ice and pour in lemonade, tea, vodka and orange liqueur. Stir for 15 seconds until the outside of the shaker is frosted. Strain the mixture into an ice-filled glass and garnish with lemon wedge.
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Cream Cheese Kolaches For the dough: 1 cup milk, heated to 105 to 115 degrees 1/4 cup sugar 2 1/4 teaspoons active dry yeast 3 cups all-purpose flour, plus more for kneading 12 tablespoons unsalted butter, melted and cooled, plus more for greasing 2 large eggs, beaten 2 teaspoons kosher salt
Filling and streusel: 8 ounces cream cheese, softened 1/2 cup sugar, divided 1 large egg yolk 1/2 teaspoon vanilla 1/4 teaspoon plus 1 pinch ground cinnamon 1/8 teaspoon ground nutmeg Pinch of salt 1/4 cup all-purpose flour 1 tablespoon unsalted butter, cubed, at room temperature
Directions: To make dough: Grease large bowl with butter. Line two baking sheets with parchment paper. In second large bowl, stir together milk, sugar and yeast. Stir in 1 cup flour, cover lightly with plastic, and let sit until very bubbly, about 40 minutes. Stir 8 tablespoons butter and eggs until smooth. Stir in salt, followed by remaining 2 cups flour, 1/2 cup at a time, until sticky dough forms. Turn the dough out onto lightly floured counter and knead, adding more flour as needed, until dough is elastic, just barely tacky, and springy to the touch,
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about 10 minutes. Transfer to greased bowl, cover lightly with plastic, and let sit until doubled in size, about 1 hour. Turn dough out onto lightly floured counter and roll out to about 1/2 inch thick. Using 3-inch biscuit cutter, cut dough into 18 rounds, re-rolling once. Place on prepared baking sheets. Cover lightly with plastic and let sit until doubled in size, about 1 hour. Meanwhile, heat oven to 375 degrees. Make filling and streusel: Using electric mixer, beat cream cheese and ¼ cup sugar on low speed until smooth, 2 to 3 minutes. Add egg yolk, vanilla, ¼ teaspoon cinnamon, nutmeg and salt. Continue to beat on low speed until smooth, 2 to 3 minutes. In medium bowl, stir together flour, remaining sugar and remaining cinnamon. Cut butter into flour mixture and, using your hands, mix thoroughly to form a sandy meal. Once dough rounds have proofed, use fingers to create indentation in the center of each round, leaving 1/2-inch border around edges. Place about 1 tablespoon creamcheese filling in center of each round. Brush edges of rounds with about half remaining melted butter and sprinkle with streusel. Bake until golden brown, 15 to 17 minutes. Brush edges with remaining butter and serve hot.
Winter Have your guests start with a dish that's as comfy as the arms of a loved one on a blustery winter day. Give them a drink from a faraway, snow-covered land to represent your commitment to going the distance with your new spouse. Finish with a pie that sprinkles childlike joy, to remember that together, you can jump through any puddle and make it fun every step of the way.
Touch of Grace Biscuits, Southern-Kitchen Style Ingredients: 4 cups White Lily all-purpose flour, divided 1/4 cup sugar 2 3/4 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening 2/3 cup heavy cream 3/4 to 1 cup buttermilk 2 tablespoons unsalted butter, melted
Directions: Heat the oven to 425 F. Generously grease an 8 or 9-inch round cake pan with butter or nonstick oil spray. In a large bowl, combine 2 cups of the flour with the sugar, baking powder and salt. Whisk the sugar and leavening into the flour for a full minute to fully incorporate. Add the shortening and, using your fingers, pinch and mix until no large lumps of shortening remain. The shortening won’t be fully worked into the flour, but all of the visible pieces should be peasized. Stir in the cream. Stir in the buttermilk, 1/4 cup at a time, until the mixture resembles cottage cheese. It shouldn’t be
liquidy, but it should be loose enough that it doesn’t really hold its shape on its own. It will be far wetter than typical biscuit dough. Pour the remaining 2 cups flour into a pie plate. Using a 2-inch wide ice cream scoop or two large spoons, scoop three mounds of biscuit dough into the pie plate of flour. Sprinkle some of the flour over the top of the dough and, using your hands, pick up the dough mounds one at a time and gently shape into a round, shaking off excess flour. Place into the greased cake pan. Repeat with the remaining biscuit dough. Squish each new biscuit round next to the others until you’ve filled the pan. Bake until puffed and golden brown, 20 to 25 minutes. Immediately after removing from the oven, brush with butter. Turn the biscuits out onto a plate and serve warm.
Sazerac Ingredients: 1 teaspoon Herbsaint liqueur 2 ounces Rye whiskey 1/2 ounce simple syrup 2 dashes Peychaud’s bitters Lemon twist
Directions: Swirl the Herbsaint to coat the inside of a rocks glass and dump the remainder. Place a large ice cube in the glass. In a cocktail mixing glass, stir the rye, simple syrup and bitters with ice until cold. Strain into the rocks glass and add the lemon twist. Serve.
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Chocolate Pecan Pie For the dough: 3 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon kosher salt 1 teaspoon baking powder 1 (8-ounce) package cream cheese, at room temperature • 1 cup (2 sticks) unsalted butter, at room temperature
For the filling: 1 1/4 cups packed brown sugar 1/2 cup maple syrup 1/2 cup corn syrup 1/4 cup molasses 2 tablespoons unsalted butter 3 large eggs 1 tablespoon vanilla 2 tablespoons bourbon (optional) 1 pound pecan halves or pieces 1 cup semi-sweet chocolate chips
Directions: To make the pie dough: Lightly coat
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two 9-inch pie pans with nonstick cooking spray. In a large bowl, combine the flour, sugar and salt. Sift in the baking powder to ensure there are no lumps. Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and mix just until the dough comes together. Transfer the dough to a very lightly floured counter and knead until smooth, about 2 minutes. Cover with plastic wrap, and chill in the refrigerator until slightly firm, but not hard, 15 to 20 minutes. Divide the dough in half and form each half into a ball. Roll each ball of dough into a disc just larger than the circumference of the pans. Line each pan with dough, taking care to trim off the excess. Chill in the refrigerator until ready to use.
To make the filling: Heat the oven to 325 degrees. In a medium saucepan, combine the brown sugar, maple syrup, corn syrup, molasses and butter. Cook, stirring occasionally, until the butter is melted but the syrup isn’t boiling. In a large bowl, whisk together the eggs and vanilla until completely combined. Add the syrup mixture to the egg mixture and whisk until smooth. Whisk in the bourbon, if desired. Let cool to room temperature. Evenly divide the pecans and chocolate chips between each pie shell. Pour the syrup mixture over the nuts, distributing it evenly between the two pie shells. Bake until golden brown and the pies are slightly souffled yet firm, about 1 hour. Test by sticking a knife in the center of the pies. If the tip comes out looking very wet, continue to bake until the knife comes out looking more sticky than wet. Let the pies cool completely before serving.
Spring Serve an appetizer that's as simple as the new growth outside and the beauty of your love, yet one that requires some love and care to prepare. Mix it with a classic drink that has a little twist, and top it off with a cake as sweet as the blossoming flowers of spring.
Benedictine Tea Sandwiches
Lemon Gin Fuzzy Punch
Ingredients:
Ingredients:
1 English cucumber, peeled, seeded and grated 1 (8-ounce) package cream cheese, softened 1/2 cup mayonnaise 6 scallions (green parts only), thinly sliced 1 ounce fresh dill, stripped off stem and chopped Salt and freshly ground black pepper White bread, for serving
1/2 cup sugar 1/4 cup honey 1 cup club soda 3/4 cup fresh lemon juice 3/4 cup gin Lemon wedges, for garnish
Directions: Bring the sugar and a cup of water to a simmer in a saucepan.
Directions:
Stir in the honey, and let cool.
Using a rubber spatula, combine cucumber, cream cheese, mayonnaise, scallions and dill. Stir to combine, and adjust seasoning with salt and pepper.
Combine the sugar syrup with club soda, lemon juice and gin in a large pitcher. Serve over ice.
Spread between slices of white bread. Cut off the crusts and slice into triangles.
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Strawberry Shortcake Ingredients: 2 1/2 cups sifted White Lily flour, plus more for the counter 2 1/4 teaspoons baking powder Kosher salt 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 2 tablespoons, melted 2 cups heavy cream, chilled 1/2 cup half and half, chilled 5 cups hulled strawberries, sliced lengthwise 1/4 cup plus 1 1/2 tablespoons sugar 1 teaspoon vanilla Heat oven to 450 F.
Directions: In a large bowl, whisk together flour, baking powder and 1 3/4 teaspoons salt. Add chilled butter and, working quickly, coat in flour and rub between fingertips until about half of butter is coarsely blended and other half remains in 1/2-inch pieces.
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Make well in flour mixture and pour in 1/2 cup cream and the half and half. Stir quickly, just until dough begins to form mass. Dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in bowl. If dough is too dry, add a few tablespoons more cream.
crusty golden brown, 8 to 12 minutes. Brush with melted butter and let cool.
Turn dough immediately onto generously floured surface, and with floured hands, knead briskly 8 to 10 times until cohesive dough is formed.
With electric mixer, beat cream, 1 1/2 tablespoons sugar and vanilla until it thickens to soft consistency that just holds it shape.
Gently flatten dough with hands. Then, using floured rolling pin, roll into 1/2-inch-thick round. With fork dipped in flour, pierce dough completely through at 1/2-inch intervals.
To serve, split 6 biscuits and spoon berries over bottom half of each. Spoon whipped cream generously over berries and cover with tops of biscuits. Serve immediately.
Lightly flour 3-inch biscuit cutter and stamp out rounds without twisting. Arrange cut biscuits on parchment-lined baking sheet so that they almost touch. Do not re-roll scraps. Bake in upper third of oven until
Meanwhile, in medium bowl, sprinkle strawberries with 1/4 cup sugar and pinch of salt and toss gently. Let sit until sugar is dissolved and berries have exuded some juice, about 10 minutes.
WEDDING FEATURE: DIRECT DIAMONDS BY JENNIFER HENRY
So what is new with a girl’s best friend? We explored the latest in bling with Joseph Alouche, Diamond Specialist and Sales Manager from DirectDiam.com.
D
irect Diam is a diamond manufacturer, specializing in fancy diamonds. Direct Diam is located in Israel and has an online store for customers around the world.
Fancy colored diamonds are a twist on the celebrated classic, colorless stones. Joseph shared with me the latest color trends. “Unique is the goal today, women want to express themselves through their ring. It represents their love and commitment but also their style. Blue and pink are the top two requested colors. Natural blue and pink diamonds are extremely rare and lack clarity. The manufactured diamonds that Direct Diam offers are 100% natural color, for pricing that starts at $100,000. There is an option for enhanced natural diamonds with the same color tone and GIA certificate, however the cost is approximately 5 - 10% of the higher priced option. This makes this option very appealing to consumers who want to enjoy the beauty of a colored diamond without the cost.”
Images via www.directdiam.com
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BUT SQUARE-CUT OR PEAR-SHAPED, THESE ROCKS DON’T LOSE THEIR SHAPE. DIAMONDS ARE A GIRL’S BEST FRIEND. - MARILYN MONROE
”
Next, I inquired about colorless versus colored diamonds. I was surprised to learn how incredibly difficult it is to locate a decent 2 carat VVS clarity blue or pink diamond on the market and that it can take weeks or months. Colorless diamonds are much more readily available in various sizes. Working with manufacturers like Direct Diam helps consumers determine what is truly important to them, helps them find what they are looking for and offers access to some of the best pricing. Joseph also shared information with me on the trends he is seeing. “The trend today is to make a fancy color ring, with blue, pink or yellow center stone, and add colorless diamonds on the sides. This creates better contrast, allowing the ring to truly show the beauty of both the fancy and colorless stones. People tend to look for 1.50 to 2 carats in size and as far as shapes, oval, pear and radiants are very popular. Princess cut remains timeless and in demand. We are seeing couples work together to design the engagement ring, which is always lovely to see.” Colored diamond pricing is breaking records year over year, Joseph shared, further solidifying that there is great demand for these popular, lovely hued stones.
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The most famous diamonds sold in Sotheby’s and Christie’s auctions in the last three years were blue and pink. After exploring these beautiful diamonds, I understand the allure. The sparkle still catches your eye and your heart - the color subtly enhances the feel of romance and love, while also saying “I’m unique and special.” It’s easy to fall in love with these little gems. In closing, Joseph shared some advice for couples looking to purchase wedding or engagement rings. “My best advice is to purchase online, from a diamond center, to save 50 - 80%. The reason for the savings is you bypass the middleman and buy directly from the manufacturer. Please ensure you purchase from a reputable company that is a member of the Diamond Exchange. Look at what service guarantees they offer and what reviews and customer feedback you can find.” It was illuminating to discover the options available and eye-opening to see the vast price range in these sparkly stones. Visit http://www.directdiam.com/ to explore their fancy diamonds, get further educated and to hopefully find the diamond of your dreams.
HEALTH & WELLNESS:
KAITLYN WOZNIAK BY JENNIFER HENRY PHOTOGRAPHY BY TINA LEU
Vibrant, strong, dedicated, holistic - these are only some of the words that come to mind when I think of Kaitlyn Wozniak.
I
t was to my extreme benefit that I was lucky enough to sit down and chat with this special dynamo. Her advice and perspective were refreshing, real and very relatable. Illeration not intentional, those are just the best words I have to capture her essence.
I prepared some questions for my chat with Kaitlyn, and focused on issues related to exercise, weight loss and weddings. Hearing Kaitlyn’s responses and the enthusiasm with which she shared them, caused me to shift my thinking and embrace something very new to me. I’m excited to share Kaitlyn’s words with you. For some, it will be a new way of thinking and for others it may be familiar. Either way, what Kaitlyn shared with me is inspiring and important. To get things going, I started with the basics; what advice does she have for brides and grooms looking to lose some weight before the wedding?
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Kaitlyn, sounding both energized and thoughtful replied, “My personal approach to fitness and wellness is not weight loss centered at all. I believe in long term sustainable wellness and usually that comes from a weight neutral perspective.” She paused, wondering if her insight was what I was looking for after hearing that response. I was intrigued and asked her to go on.
MY PERSONAL APPROACH TO FITNESS AND WELLNESS IS NOT WEIGHT
Kaitlyn proceeded to share her perspective, explaining she appreciates and respects that people want to care for their body and look/feel their very best, especially on their wedding day or a big event. She suggested that we should consider a shift, from focusing on weight, to long term lifestyle changes that are sustainable.
I BELIEVE IN LONG TERM
She was also quick to remind me that when a man chooses the woman he wants to marry, he loves her as is, and vice versa. There should be no pressure on either person to change themselves. Your intended only looks for you to be loving and happy at the wedding.
SUSTAINABLE WELLNESS
How often we forget!
LOSS CENTERED AT ALL.
AND USUALLY THAT COMES FROM A WEIGHT NEUTRAL PERSPECTIVE
”
We all want to look our best on our special day. Beauty comes from being confident, fulfilled, loving and feeling comfortable in your own skin, I realized as I reflected on Kaitlyn’s words. She then went on to explain that establishing patterns of movement help with wellness as a whole. Movement. That word elicits thoughts of walking, yoga, sports - the movement I experience in my everyday life. I was starting to get it. Look at your life, look at where you move and where you don’t, and find ways to increase the movement to create a healthier version of yourself. Next, I asked Kaitlyn, “What advice would you offer anyone attending an event, such as a wedding, to ensure they sustain their healthy habits and don’t over-indulge? Does the advice change if it’s “wedding season” and they are attending multiple weddings over the course of a month or two?” Her response, confident and quick, was, “I focus on the Intuitive Eating model. When we feel out of control over food, it is usually due to the presence of a restrictive mindset.” We all know that feeling. We do such a “great job” eating uber healthy all day long, and then in the evening we give in to the cravings and eat without purpose or consideration. It can be frustrating, disappointing, and all-together unsustainable. Kaitlyn explained how the same concept applies at weddings, whether it’s one or multiple events through the course of the summer. We don’t have to deprive ourselves of cake or a cocktail - but we also do not have to overindulge and eat three pieces of the red velvet cake if we are not really hungry to do so. There needs to be a sustainable balance - one that is intuitive - as the model states. There is no need to put ourselves in the scarcity mindset - food will be there to be enjoyed, however, it does not need to be our sole focus. With her mind always turning to sustainable patterns that bring joy and health and goodness to our lives, she suggested the focus be on the family and friends we are spending time with at the event. The great music, the beautiful ambiance, the presence of your loved ones, that is where your focus should fall.
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With a feast for all of our senses, it is not necessary to singularly focus on the food. The confident way Kaitlyn expressed her views offered me a sense of liberation. A feeling that I can control cravings by diverting my focus and I can use more movement, in ways that I like, to create a healthier me. It sounds less like punishment, as I previously saw workouts, and more like a happy way to incrementally improve my strength, confidence, experiences, and my health. Excited to pick her brain more, I inquired about destination weddings and how the bride, groom, and guests can continue their fitness when a gym may not be easily accessible. Her response was, as I’m quickly learning, extremely consistent with everything she has said before. This woman is an inspiration - her knowledge, conviction and balanced thinking is striking a chord with me. A destination wedding is a whole new world, Kaitlyn enthused. She reminded me that a workout doesn’t have to include a gym or any specific equipment. Use what is at your disposal - use your body weight and a bench. Bring a resistance band, light and easy to pack and very beneficial. All of her clients rely on the resistance band.
Mindful movement is the goal and in a tropical paradise or a rugged natural setting, you can explore with a rented bike from the hotel, or go walking, jogging and swimming. Gather other wedding guests and attain your movement while you catch up, reminisce and enjoy the special time together. Having prepared my questions before I knew Kaitlyn’s approach - which I have to admit as a side note, I am so glad I did - it became clear that her philosophy was a refreshing take on the standard diet culture that engulfs mainstream media. Without prepping by researching her, I was able to ask the questions so many of our readers have and relish the new, exciting and thought provoking statements she made. The responses are not ones I’ve heard with the fitness professionals I have experienced. Hearing her thoughts unexpectedly made it even more of an eye opening experience for me, and one I’m grateful to have experienced. My next question was “out of whack” with Kaitlyn’s philosophy, “What goal do you feel is most effective to strive for when overweight and out of shape? Is it reducing BMI? Losing inches? A certain weight loss threshold? Being able to climb stairs without feeling winded? Being active x times a week? Or anything else?” Her response? “Functionality is key in any fitness program. We all have different goals, whether that’s to keep up with the kids or grandkids, or to get
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out with friends and do more. Our ultimate goal is to look and feel our best in order to bring more joyful experiences to our lives” She went on to say that weight doesn’t define us. You only have to look to athletes to see there are people that practice regular and often intense physical activity and they are all different sizes and shapes. What we want is to breathe easier, be pain free and to experience love and joy in our lives. Mindful movement accomplishes that. Refreshing! Next up… “What advice do you have for people that are busy, tired, don’t have regular work hours, or have young kids? How do they work activity into their life and what exercise/activity is best?” Her answer was exactly on point. “They need to understand their motivation. They need to write it down. Have a visual. It is really about self care and ‘filling your own cup’ rather than a cultural expectation to work out. It’s more ‘what can I do for me, to fill my own cup, so I can help others and care for the people in my life.” She reminded me that with children it makes it that much more fun, as creating movement with them is easy and it doubles as entertainment for the kids. And then she said IT. The one statement that resonated with me the most, yet no fitness professional has ever said it to me. “Find a way to move, that moves you.” This is a new mindset around fitness that trickles into self care. It is about living and moving and creating balance. Her final words of wisdom centered around food; “No one food group is the enemy. In every meal, strive for a balance of protein, fat and carbs to ensure your body is fueled appropriately. Eat as close to the earth as possible and don’t practice deprivation.”
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FIND A WAY TO MOVE, THAT MOVES YOU.
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”
Simple and sustainable. She talked a little more about this trend in Intuitive Eating and shared that this approach to movement and eating is something people are responding to and finding transformative. She chatted about working out and constant diets that regularly fail, causing stress which in turn increases cortisol and can actually cause weight gain and sluggishness. She suggested it’s best to get off the hamster wheel and let our nervous system chill out while we eat intuitively and move the way that moves us. For me, this shift in thinking, this epiphany, is going to inspire a lot more personal satisfaction and more movement! Thank you Kaitlyn, for your time and wisdom and for the passion and excitement I heard in your voice as you educated myself and our readers.
Kaitlyn Wozniak Bio: Kaitlyn spent most of her young adult life battling an eating disorder and compulsive exercise. After years of hard work she paired her psychology degree from American University with her newfound appreciation for mindful movement to become a certified personal trainer. Over time, Kaitlyn became the go-to trainer for women in the DC area - bringing a balance of strength and conditioning coaching with body positive, weight neutral, mindful movement at the foundation. Kaitlyn believes wellness is multifaceted and that fitness should be accessible to all. Kaitlyn specializes in female fitness: general personal training, pre/post natal training, and nutrition coaching. Certifications: NASM-CPT, Fitness Nutrition Specialist, Institute for Integrative Nutrition Health Coach, Pre & Postnatal Certified Trainer,
Mike Boyle Functional Strength Coach.
To discover more about Kaitlyn, including how you can work with her, please visit her website: www.kaitlynwozniak.com or Instagram: @kaitlyndinneh
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A guide to wedding vendors and services in your area
THE ‘I DO’ DIRECTORY BY ELIZABETH CLASSEN
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FLOWERS: Precious Petals Precious Petals prides themselves on their clients receiving professional service with a personal touch. They collaborate with their clients to create breathtaking décor to create and ensure a memorable event. They take special care to ensure the bouquets and on-site floral décor reflect your individual style and budget, and each wedding they do is custom-designed with their clients in mind. Their wedding consultants go the extra mile to ensure your flowers are more than a memory.
HAIR AND MAKEUP: Duette Hair and Makeup Design Duette Hair and Makeup Design is made up of a team of talented hair stylists and makeup artists that have been working in the industry and specializing in wedding makeup and formal styling for a number of years. They love making every bride’s dream come true for their wedding day have and makeup. Whether it’s a classic, elegant look, or a boho chic bride, they do it all.
Image via Duette Hair and Makeup Design
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VENUE: Cescaphe Ballroom With so many wonderful venues to choose in Philadelphia, Cescaphe Ballroom does a fantastic job of standing out. Vaulted cathedral ceilings, chandeliers draped in pearls, antiqued brass hardware, classic columns, and a floor-toceiling bar create a sense of luxury in the grand style. This magnificent setting makes every moment of your wedding – from the reception to the final dance by candlelight – an experience to be forever held in your hearts.
Image via Cescaphe Ballroom
TUX: Armen’s Custom Tailor Studio Armen’s Custom Tailor Studio gives you and your wedding party the personalized, detail-oriented service that only master tailors can provide. They offer tuxedo sales and rentals, as well as matching groomsmen suits. The studio strives to make everyone in your party look perfect for your big day!
Image via Armen’s Custom Tailor Studiol
PHOTOGRAPHY: Martin Reardon Photo Martin Reardon Photo works off of a passion of bringing out the personal element in stunning photos that preserve memories you’ll cherish forever. Martin Reardon is a wedding photographer based in Philadelphia, PA and features several styles, themes, moods, and collections on his website.
Image via Martin Reardon Photo
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MUSIC: The Uptown Band The Uptown Band prides themselves on their exhilarating musical synergy that stirs up an explosive, melodic, and grooving mix of jazz, pop, rock, funk and R&B. The Uptown Band has headlined hundreds of shows and numerous charitable functions throughout the US. They have a unique sound that is hard to contain, and they want to share it with as many people as possible, especially on your special day.
Image via DJ Mova
Image via Philly Bride
DRESS: Philly Bride Philly Bride is an appointment only boutique store that supplies designer gowns and beautiful dresses for all styles and body shapes. Their bridal consultants have worked in the industry many years and offer a wealth of knowledge. They also offer the traditional full-service experience by having seamstresses available on site for your alteration needs. The boutique and team are honored to be involved in the important events in your life..
Image via Whipped Bakeshop
CAKE: Whipped Bakeshop Whipped Bakeshop creates truly marvelous and delectable treats. Their reviews sing their praises, and all of their award-winning wedding desserts are made from scratch by their team of artists. They’ll be with you every step of the way, from flavor selection to design to delivery and set-up. They are known for the beauty and elegance of their clean, modern buttercream cakes.
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Adding Flavor To Your Rehearsal Dinner BY AYELET WEISZ
Set the Tone for Your Wedding Celebrations With Your Rehearsal Dinner
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Y
ou have worked hard to plan your wedding, with attention to every detail. You have waited, both excitedly and anxiously, for the day to arrive. It is the start of your new life, and it’s also a dream come true. As children, we dream of our perfect wedding.
Your wedding rehearsal can be completely different from your wedding, or it can complement it and set the stage for your big day. For example, if you have a formal wedding with ocean views, maybe your rehearsal dinner can be a casual experience on the sandy beach.
While the wedding is the main event, it isn’t the only one in this once in a lifetime journey.
What goes into creating an atmosphere?
If you hope to use your rehearsal dinner as an opportunity to make your loved ones feel as they are an important part of your experience, as well as get them excited about the big day, this is the perfect guide for you. Choose a Meaningful Theme On the show Friends, Chandler decides he wants a swing band for his wedding with Monica. He’s adamant, but the rest of the friends think he’s crazy for wanting such a thing. Eventually, we discover there is a special and sentimental reason for him wanting that band. When he danced with Monica at one of the swing band’s concerts, it was the first time he knew she was the woman he wanted to dance all his dances with. Most couples choose to incorporate meaningful elements in their wedding, much like Chandler did. Don’t forget to include those special elements in the rehearsal dinner as well. Your rehearsal dinner will be smaller and more intimate, creating the perfect opportunity to share those sweet little touches. For example, did you go eat ice cream on your first date? Serve ice cream at the rehearsal dinner. Did you meet in the fall? Design the venue to include fall colors. Did you share your first kiss at the movies? If appropriate, make the theme of the rehearsal dinner the theme of that movie. Create a Delightful Atmosphere After you’ve determined your theme, you can turn your attention to the creative planning to design the perfect ambiance for your dinner.
The venue, the music, the flowers, the table setting, the dress code – just to name a few. So let people know what to wear to enhance the atmosphere. Highlight your rehearsal dinner memories through the little details! Food is another big part of the experience. Do your best to ensure there’s delicious food for everyone, whether they’re vegetarian, vegan or gluten-free. In addition, consider your theme. If you choose a Hawaiian theme, research Hawaiian foods and include some of them in your rehearsal dinner menu. Set Your Wedding to Success The rehearsal dinner is a great time for the final touches that will set your wedding up for success, such as making sure everyone knows what they need to do the next day, or getting your wedding hashtag started on social media. In addition, if you have guests who are coming alone and don’t know anyone else – like the friend you met during the semester you spent in Paris – this could be the opportunity to introduce them to your local BFFs, to make sure they have a good time at the wedding. Have Fun Similar to your wedding, your rehearsal is all about celebrating the special bond you share with your soon-to-be spouse. Stay as present as possible and share the moment with everyone that has gathered to celebrate and support your love. Designate other people ahead of time to handle any of the details and unexpected things that pop up during your rehearsal dinner. Let yourself indulge in the bliss.
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THE
“To Do’s” BEFORE THE
“I Do’s” BY ELIZABETH CLASSEN
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10-12 MONTHS BEFORE THE BIG DAY
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Start finding your inspiration. Begin browsing lifestyle, bridal, fashion, design, and food magazines for themes and ideas. Determine your budget and paint a clear picture of where you want your funds to be spent. Consider hiring a wedding planner, or make sure to start assembling your planning team, as well as a checklist to keep track of all details. Keep all wedding plans in a specific binder or notebook and consider scanning them to have a digital backup copy. Choose your ideal wedding date with a several back-up options so you can start checking with favorite venue options and important guests (family!). Do some research on wedding venues you’d like to tour and determine whether there will be separate locations for the ceremony and reception. Tour away and book the date. Book your officiant and confirm any officiant requirements per your state. Pick your wedding party and reach out to those who will be standing by your side. Create your guest list and start gathering addresses, ask family and friends for help tracking down contact info! Look into photographers, bands, florists, caterers (Check out our guide on page 30). Throw your engagement party!
8-10 MONTHS BEFORE
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If you are leaning towards a wedding website, start uploading and sending out the link to friends and family so they can stay updated. Register away! Determine whether your venue requires outside catering and start scheduling some tastings. Consider the season, theme, and food preferences as you go to your tastings. Research a wedding insurance policy, this can be handy in protecting any deposits you make. Start interviewing and booking your photographer and/or videographer, band or DJ. Consider what kind of entertainment you’ve been envisioning, and what will fit the event theme best. Research hotels for room blocks to accommodate out of town guests, and make sure to keep location to the venues in mind. Say “yes” to the dress, or choose your tux, and schedule appointments for fittings and alterations well in advance!
6-8 MONTHS BEFORE
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Book a florist and determine what flowers will be in season on your big day. Select, design and purchase your Invitations and Save the Dates. If you did an engagement photoshoot you can incorporate your photos in those invites. Shop for bridesmaid dresses, with time allowed for ordering and alterations.
4-6 MONTHS BEFORE
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Book venues for the rehearsal and rehearsal dinner.
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Purchase the wedding bands.
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Make sure all groomsmen are fitted and tuxes picked out.
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Start planning a honeymoon (update your passport if needed)!
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Send your “Save the Dates”
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Test out a few hair and makeup artists, then book for the big day. Keep in mind if your bridesmaids or family are getting hair and makeup done, you’ll need to give a headcount to the artist to be prepared. Enjoy a few cake tastings to select your wedding cake style and flavor. Order your favorite! Go to your first wedding dress or tux alteration Compile music lists and favorite songs for throughout the event.
Start outlining a timeline of events (ceremony, cocktail hour, photos, cake cutting, toasts, etc). Arrange ceremony and reception transportation if needed for your guests and wedding party. Keep in mind traffic considerations.
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3 MONTHS BEFORE
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Finalize your menu and flowers, and make sure to send your event schedule to the vendors. Pick your point person, if you don’t have a wedding planner, to direct vendors on the big day and ensure things are running smoothly. Make a list of people giving toasts and doing readings. Print menu cards or programs if necessary. If your invitations are going to be professionally addressed, hire a calligrapher. Schedule second wedding dress fitting.
2 MONTHS BEFORE
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Give your bridesmaids and groomsmen their gifts! Etsy has great and unique options. Sent out your invitations (Suggested to set the RSVP cutoff at three weeks after the postmark date). Contact all vendors to fine-tune your plans and address any questions or concerns. Meet with the photographer at your venue to explore what shots you want. Write your vows if you are delivering personal touches. Purchase gifts for parents and eachother.
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1 MONTH BEFORE
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Get your marriage license now to avoid any processing delays. Gauge RSVPs and give friendly reminders to those you are waiting on to respond. Mail your rehearsal dinner invitations. Send the finalized guest count to your caterer, and any vendors in need of a headcount. Make sure to reconfirm this number with them a week before the wedding. Confirm vendor day of arrival and set up times and inform them of your point person. Have your final dress fitting! Send out as many final payments as you can to avoid stress on the big day.
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Send your final headcount to any alcohol or food vendors.
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Email and print directions for your guests.
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Confirm times with your hair and makeup crew.
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Map out assigned seating.
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WEEK OF THE WEDDING
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Make appointment for manicure and pedicure, for the day before the wedding. If you’re planning a spray tan – schedule for 2-3 days PRIOR to the wedding to avoid any mishaps. Prepare and pack for your honeymoon. Give your bridesmaids an itinerary for the day and assign small tasks to certain people. Be comfortable in asking for help the day of! Pick up your dress or tux or make necessary arrangements for their delivery. Wear your wedding shoes around the house to get comfortable and break them in. Make one last call to your photographer to run through list of expectations. If you haven’t prepaid, make sure you have payments and tips ready for vendors. Reconfirm final details with all vendors. Assign someone to “sweep the venue” after the celebrations, to collect final gifts and make sure nothing is left behind. Relax, have a drink, and enjoy a spa day. Make sure you are EXCITED, not STRESSED!
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DAY BEFORE THE WEDDING
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Pack a bag of personal items, anything you think you could possibly need last minute, to bring with you to the venue. Pack your car with anything that needs to travel to the venue for you or arrange for its delivery. Fill your gas tank if your vehicle is being used! Print out a list of vendors for your point person, and make sure to include all contact information. Rehearse the ceremony- iron out all the details you need to feel confident and prepared.
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Get your marriage license to your officiant.
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Charge your cell phone, charge any batteries needed.
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Get a good night’s sleep, drink plenty of water, and prepare yourself for your big day!
Home+Table Summer Issue 2019 Publication date: May 19, 2019 www.homeandtablemagazine.com
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How To Spark Joy Into
Spring
CLEANING
BY AYELET WEISZ
There's just something so magical about this time of year. After months of hibernating from the cold, winter storms, it is refreshing to step outside and smell the growth that spring invites. The morning rain showers and warming temperatures combine to create the little pops of color that seem to energize and inspire us all.
T
he new flowers and greenery inspire us to want to cleanse and create newness in our lives. It is the time of year when we strive to clear the clutter, organize the chaos, and start fresh.
The idea takes hold and you feel that urge to get started, already imagining the sweet satisfaction you will feel when it is complete and your home is ready for the spring season ahead. Getting started though? Not as magical, and not so easy. It can be overwhelming deciding where and how to start. That's where Marie Kondo, author of The Life-Changing Magic of Tidying Up, comes in. Let's follow her KonMari method to ensure that you not only get a clean house, but a home that intuitively sparks joy. Remember Your Why Spring cleaning is not easy for everyone. Assuming you're not Mary Poppins and cannot clean a room just by snapping your fingers, it may take some serious work to get it done. To keep yourself going, remember why you are getting started.
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Maybe you're allergic to dust and hope to breathe a little easier? Or you need to restore order in your household, so establishing a weekly cleaning schedule is more manageable? Is it likely you’re tired of scrambling to clean before guests come over - and live in fear of them popping over uninvited? Sometimes your motivation is wanting to teach your children responsibility and life skills. Other times you need to clear space for your craft room or that business you have been hoping to start. Whatever the reason, write down your "why," so if things get challenging, you can easily focus along the way and won’t give up. Give Yourself Plenty of Time Create a schedule that includes each part of the process, and then add some extra time to it. Big projects like this often take longer than we think they "should," so you might as well prepare for it. If it ends up taking less time, you can use the remaining time to pamper yourself with a warm bath or get a massage as a reward to yourself! Make Choices that Spark Joy and Gratitude Kondo recommends that you only keep items in your home that spark joy. When you are contemplating whether to keep an item, hold it in your hands and see how it feels. Does it bring you joy? Or is it something that no longer has purpose or value in your life? If it doesn't bring you joy, Kondo recommends letting the item go. As an important note, before you let it go, thank it for serving you – even if it didn't turn out as planned. Finding gratitude in every situation is a great way to spark joy. Go By Category, Not By Room Kondo also recommends sorting through your items by category, not by room, because it helps you visualize how much “stuff ” you really have. It is easy to decide to keep the five extra pairs of shoes you find in the hallway and don’t know if you'll ever wear, because it is just five pairs of shoes. But once you gather all your shoes from the hallway, your bedroom, your closet, your living room, and anywhere else you store shoes… you start noticing how many pairs of shoes you actually have. If you are like most people, you probably have shoes that don't fit as well as you would like them to, or that you just don’t seem to wear anymore. According to Kondo, these shoes need to get a "thank you" and move on to other places. Follow the Proven Step by Step Process Kondo has a very specific process for tidying up, which you can apply to your spring cleaning. First she starts with clothes, then moves on to books. The next step is to organize all the papers and documents in your home. Once you're done with that, move on to what Kondo calls the "Komono." Here, she does go by rooms for part of the process – say, the kitchen, the bathroom and the garage – before she moves on to "miscellaneous," as in, everything else. That said, when you organize a room like the garage, take everything out of drawers and cabinets, put it at the center of the room, and divide it by SPRING 2019 H+T
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categories, before continuing to declutter and organize. When you are done, there is only one more category left – sentimental items. Leave Sentimental Items for Last Kondo likes to leave sentimental items for last, because after you've been through the entire process and spring-cleaned the KonMari way, you have heightened sensitivity to what sparks joy for you, and can make better decisions about some of the most important items. Starting with the sentimental items is sometimes overwhelming and prevents you from going further in the process. You’ll find after you have cleaned and decluttered almost your entire home, you'll be so close to being done, that it will be easier to move through this part. Make the Process Enjoyable Some of us need motivation to pull off such a major cleaning project. It's very common, so don't be hard on yourself if that's you. Instead, turn on some fun music, listen to a podcast about your favorite topic, or clean with someone who makes you laugh. As a result, you'll spark joy in the process itself, and welcome spring with a fresh start in your home!
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It’s more than a showroom. It’s a feast for the senses.
From cooking demos to appliance test-drives, you’re invited to taste, touch, and see the potential for your kitchen in a dynamic space free of sales pressure but full of inspiration.
Philadelphia • Philadelphia Navy Yard, 4050 South 26th Street, Philadelphia, PA 19112 • 866-987-2122 • subzero-wolf.com/philadelphia