Pinterest and Wedding Planning….WOW

Pinterest and Wedding Planning....WOW

So, wedding planning. The beast in a big, fluffy, white gown. Lots of details to forget or remember, lots of big things to potentially screw up. First off, my work friend Vivi pointed out the three things I need to nail down first before planning anything else, they are:

1. Location location location
2. The Date
3. The amount of guests that will attend

Right now I have number three figured out (110 after children), I have an idea of which date I want, and the place is up in the air at the moment. We have a few ideas, and we are looking into one of the locations this week! Fingers crossed!

So I’ve gotten a million ideas for my wedding from Pinterest, and I can’t overstate how helpful it’s been! You can type in “wedding dress” or “wedding tent” or “wedding invitations,” etc, and get a million things! The boards help me keep everything organized (or secret, if need be). Right now, I’m focusing on ideas for my dress, sweets table, and invitations. Also, if I have it my way, I will have “So This Is Love” from Cinderella (my one and only Disney detail) play as our first song. Lyrics below:

So This is Love
Cinderella, 1950, Walt Disney Studios

So this is love, Mmmmmm
So this is love
So this is what makes life divine
I’m all aglow, Mmmmmm
And now I know
The key to all heaven is mine
My heart has wings, Mmmmmm
And I can fly
I’ll touch ev’ry star in the sky
So this is the miracle that I’ve been dreaming of
Mmmmmm
Mmmmmm
So this is love

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Recipe: Disney “Blue Bayou” Restaurant Potatoes Au Gratin

I made these potatoes this week and my friends and Guero were crazy for them! These potatoes are sliced thin and baked in herbs with heavy cream, topped with parmesan cheese. I have made these both in a large dish for a crowd, and it ramekins for individual dishes of potatoes au gratin! Delish!

Original Recipe, by Chef Moises Carranza at the Disneyland Resort’s “Blue Bayou” Restaurant

Ingredients
1 Brown Onion–Julienne (or slice 1/16″ thin with your mandolin slicer)
1 teaspoon of butter
3 lbs Peeled and Thin Sliced Potatoes (slice 1/16″ thin with your mandolin slicer, highly recommend since you are dealing with three pounds of potatoes)
2 Cups Heavy Cream
1 Tsp Salt
1/8 T Fresh Ground White Pepper
¼ T Fresh Thyme Leaves
2 T Garlic Finely Chopped
1/8 cup Jalepeno Pepper (canned) (optional, I’ve only made the potatoes without this, and they come out glorious.
1/8 tsp Chicken Base (chicken bouillon cubes) I substitute with 1 ounce of Knorr Suiza chicken bouillon powder
1/2 cup Grated Parmesan Cheese

Instructions (for large serving dish):
1. Preheat oven to 350 F
2. slice onions and potatoes, keep separated
3. Saute onions with butter until caramelized.
4. Mix sliced potatoes, and caramelized onions and put in a buttered baking dish.
5. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth.
6. Pour blended mixture over potatoes and onions, mix and cover.
7. Bake for 2 hours or until potatoes are tender.
8. Remove potatoes from oven and sprinkle with parmesan cheese. You can also put them back in the oven, uncovered, so the cheese browns slightly. It is a matter of preference. If you choose to put these guys back in the oven, carefully watch the cheese!

Instructions with ramekins (4 individual ramekins with about a 2 cup capacity)
Ingredients:
1 tbsp butter
use 3 large potatoes
a 1/2 to 1/4 of an onion
1 cup of cream.
herbs are all the same quantities
halve the amount of cheese and jalepenos if using

1. Preheat oven to 350 F
2. slice onions and potatoes, keep separated
3. Saute onions with butter until caramelized.
4. Mix sliced potatoes, and caramelized onions together, layer them in each individual ramekin until you reach the top of the dish. make sure the bottom of the ramekin is covered. The more evenly and carefully you will your ramekins, the more tender potatoes you will have.
5. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth.
6. Pour blended mixture over potatoes and onions and cover.
7. Bake for 45 minutes or until top potatoes are tender.
8. Remove potatoes from oven and sprinkle with parmesan cheese. You can also put them back in the oven, uncovered, so the cheese browns slightly. It is a matter of preference. If you choose to put these guys back in the oven, carefully watch the cheese!

Please enjoy!

The Proposal

The Proposal

So, what he said was (in English):

“Guera, I love you. I am the luckiest man in the world. Will you marry me?”

I was in shock, and lost for words. I could only nod my head and smile! He said afterwards he was really nervous, and I guess I could tell a little bit because he tried to put the ring on the wrong hand! Whoops!

I couldn’t have asked for a better proposal from a better man. He could have done it any way, and I would have said yes, and I would have loved it. I love you my sweet.

The Big Update

The Big Update

Friends, readers, total strangers that enjoy my recipes—it has been six months since the last time I blogged. I am shamed!
So much has happened, so I will just have to go in chronological order. I am still living and now working in Mexico City. I live with my boyfriend Sergio, and he has proved to be an excellent roommate. Not too neat, not to messy, and he makes a killer breakfast in bed! In December I started teaching English to pre-schoolers at a private school in a metropolis called Santa Fe. It’s been going well so far! The most important thing that the job has given me is the opportunity to make my own circle of friends, and they are the loveliest ladies that you will ever meet. My Spanish has gotten very cabron (if you will) and I can now manage to drive around Mexico without having panic attacks. Score!
I spent Thanksgiving in San Diego (mmm the best!) and Christmas in Mexico City with my Guero and his family. I spent New Years in Valle de Bravo again, and while I was there my Guero’s cousin’s daughters (whoa!) helped me plan my February trip to Disneyworld! Oh my gosh!
In February, we went to Disneyworld from the 11th to the 16th. Yes! I was the for the most adorable day of the year! VALENTINES DAY! Well, I had no idea that Guero had very special plans for me! Apparently, everybody know but me! He meant to propose to me on Valentines Day, but our hotel didn’t have a safe and you can’t leave something that valuable out for the taking, so he took it with him to our first day at the Magic Kingdom, the 12th. He proposed to me in front of Cinderella’s Castle and made me feel like a Disney Princess! We spent some very happy days at Disneyworld, and then came back to work and life in Mexico.
We are now planning the rest of the year: I’m working my butt off to sell brownies, teach private English lessons afterschool, and teach at my regular job. I’m going to try to find a summer camp to work at here to make extra money. In April I am going to San Diego for Spring Break and I will go wedding dress shopping! I’m working to set a date and organize a couple bachelor/bachelorette party in Las Vegas, my wedding for December, and a honeymoon!
I have a lot to do, but I must say that I am in a very happy place right now. I wish I was making more money yes, but I feel good. I am surrounded by good friends and family, and I have a very happy future ahead of me. I will do my best to write something once a week, whether it is a recipe or tidbit about life!