Some nice design updates

Got some nice emails in my inbox this morning! First one coming from Rachel with a prelim' design for our wedding invites! She's a talented lady that one. I might have an art degree, but I can't do stuff like this.

She's still looking for an ivy stamp to go up the side, and I've seen this and asked for green ribbon instead, but other than that I can't say a thing against the design! It's LOVELY!

Just got to get of my bum and sort out what I'm going to have written inside! I think my other sister-in-law-to-be is being roped in to use her calligraphy skills there! I love my in-laws-to-be! AND I'm NOT just saying that because I've sent them the link to this page :OD

I've also had an email from the lady at Sweetchestnut about my tiara. She's sent me a couple of photos of the demo tiara, which looks great too. You know, this is how impressed I am, she took one look at the detail photo I sent of my dress and found the exact same crystals to put on the tiara! Really! Without me telling her what brand they were or anything!

Now, she says there are things she can/wants to improve before moving on to the official thing, and if she actually can improve on it I'll be even more impressed! This is what she's sent me so for. In fact, I am so impressed that I have asked for a quote on a necklace and earring set with the same crystals on.

Feeling all very nice and happy today!

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Wedding List.... (OMG)

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I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers: Liver and bacon with onions and gravy and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’ liver , sliced and fully thawed if frozen 25g/1oz butter 2 tbsp sunflower oil 4 tbsp plain flour 1 onion , halved lengthways and sliced 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces 1 beef stock cube 500ml/18fl oz jus t-boiled water 1–2 tsp tomato ketchup salt and freshly ground black pepper Preparation method Rinse the liver in a cola

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