i have decided to start a new series called: wedding wednesday.
no, i am not planning a wedding
no, i do not have any family members planning weddings
and no, i will not be matron-of-honor or bridesmaid anytime soon.
but, i LOVE weddings.
i always say how much i wanted to married again,
…just to my same husband!
tuesday for work i went to the june weddings, inc. february luncheon out at piazza in the village in colleyville. and let me tell you, the not-so-little-hike out to colleyville was worth it! this new wedding venue (chapel/reception site all-in-one) is amazing. it’s fresh, modern, and perfectly classy.
the story behind this architectural masterpeice is that a father built it for his daughter. here’s a quote from the colleyville courier:
“michael’s daughter was getting married and she was looking
for someplace unique to have her wedding in this area, and
she couldn’t find it. Instead of paying $40,000 for her to get
married somewhere, he [michael] built her a $4 million building.”
she definitely found a unique venue. and it’s being featured on platinum weddings coming soon. man, i wish this place was around when i got married 2 years ago.
beautiful chapel in neutral colors: dress it up however you please!
reception ballroom, complete with stage and dance floor
outdoor courtyard with waterfall and bell tower that rings following your nupitals
$65 to $99 per person, depending on what is requested
capacity: both the chapel and the ballroom can each hold 300 people
bridal suite with plenty of room for hair/make-up preparations
grooms suite set-up with a flat screen and x-box
bonus: they offer a webcast of the wedding so out-of-town family/friends that could not attend can watch via the internet
on valentine’s day, i made the most amazing (seriously, i am not trying to brag, but it was amazing) dessert: little molten chocolate cakes topped with chocolate-covered raspberries.
see recipe below from goop, gwyneth paltrow’s weekly e-newsletter.
my valentine’s version & gwyneth’s on goop
TIME: 45 minutes, largely unattended
- 1 1/2 tablespoons butter, plus more for the ramekins
- 1 1/2 oz. chocolate
- 1 egg, plus 1 egg yolk
- 1/2 cup confectioners’ sugar, plus 1 teaspoon
- 2 1/2 tablespoons all-purpose flour
- 3 tablespoons crème fraîche
- 1/2 teaspoon vanilla
Preheat the oven to 450°F.
Generously butter two 4 oz. ramekins.
Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. Let it cool a bit while you whisk together the egg, egg yolk and 1/2 cup of confectioners’ sugar in a separate bowl. Whisk in the melted butter and chocolate and then the flour.
Fill the ramekins and bake for seven minutes. The edges and top should be just set.
Meanwhile, whisk the crème fraîche together with the remaining teaspoon of confectioners’ sugar and the vanilla.
Remove the cakes from the oven, let them cool for a few minutes. Invert onto dessert plates and serve each with a spoonful of crème fraîche.