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So…this week…I discovered two things about my current food regimen: 1) I’m bored with rice, 2) I love caramelized onions and peppers.

Last week, I wanted a little kick to my weekly chicken quesadilla for my “Biggest Loser” dinner party, so, I pulled out a sweet onion, my goggles to protect my way too sensitive eyes for a foodie, a red pepper and a green pepper, and my trusty paring knife. I decided to try my hand at true…all the way… caramelized onions and peppers. They were AMAZING! They take some time…but are TOTALLY worth it! This week, I made a big batch to use on lots of things – including today’s fabulous main dish – Pepper Jack Chicken w/ Caramelized Onion and Pepper Relish – it was a-ma-zing!

Now back to my #1 – I. Am. Sooooo. Over. RICE!!! So, as I browsed my grain section at my local Trader Joe’s – I began to reach for some multi-colored organic cous cous to change it up a bit and my eyes caught a new little something I’ve never seen before – Quinoa. Ever heard of it? I hadn’t…not even in a fancy restaurant. So, I went for it and did my research on the back end – and I have unwittingly stumbled upon something dubbed “the mother grain”…a veritable “supergrain of the future” – yay!

Quinoa (pronounced keen-wa) contains more protein than any other grain – an average of 16.2 %, compared with 7.5 & for rice, 9.9 % for millet, and 14 % for wheat. Some varieties of quinoa are more than 20 % protein. It’s also a complete protein, with an essential amino acid balance close to the ideal, not unlike the balance found in milk.

Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins. Quinoa is also very easy on the digestive system; it’s not sticky or heavy like most other grains, and has a delicious flavor all its own.

Plus – here’s the great part – it only takes about 15 minutes to prepare and can be subbed for almost any grain in any recipe – good news! Hope you enjoy our adventure into the unknown territory of substitute grains and the indulgence of caramelized veggies!

Happy Cooking!

Miss K.

PEPPER JACK CHICKEN w/ CARAMELIZED ONION & PEPPER RELISH

UTENSILS: Small Skillet, Large Skillet

INGREDIENTS: 4 Boneless, Skinless chicken Breasts, ½ Large Sweet Yellow Onion, very thinly sliced, 1 Red Bell Pepper, very thinly sliced, 1 Green Bell Pepper, very thinly sliced, 1 TBSP Olive Oil or Butter, 1 tsp Brown Sugar, 2 Sandwich Slices Low Fat Yogurt Pepper Jack Cheese, halved, Darn Good Seasoning

Relish: (begin an hour ahead of time or the day before) Wash, dry, and slice the peppers and onion. Toss with olive oil and brown sugar and place in the small skillet. Cover, whistle open, and cook on medium heat. When the whistle sounds, stir and replace the lid, leaving it cocked to the side a bit to allow oxygen in. Reduce the temperature to between low and medium low (around a 2) and allow to simmer, stirring occasionally, for about 45 minutes.

Chicken: When the relish is almost done, preheat the large skillet on Medium heat. Wash and pat dry the chicken breasts. Season one side with Darn Good Seasoning. When the skillet is preheated, add the seasoned side of the chicken down into the skillet and then season the other side. Cover, whistle, open, and cook on medium heat. When the whistle sounds, uncover and flip the chicken. Add ¼ of the onion and pepper relish to each chicken breast and recover, whistle closed. Reduce the temperature to low and allow to cook for 10-12 more minutes or until the chicken is cooked through. Uncover and add ½ slice of Low Fat Yogurt Pepper Jack Cheese to each chicken breast. Recover and allow to stand for 1-2 minutes to melt.

VEGETABLE MEDLEY QUINOA

UTENSIL: 2 quart Saucepan

INGREDIENTS: 1 Cup Quinoa, 2 Cups Chicken Broth, 2 Garlic Cloves, Minced, Zest and Juice of 1 Orange, 2 Small Zucchini, finely diced, 1 Small Sweet Potato, scrubbed and finely diced, 2 Carrots, finely diced, ¼ Cup sweet onion, minced, ¼ Cup Celery, minced, ¼ tsp Cumin, 2 tsp Olive Oil (optional, for flavor only), Salt & Pepper to taste

Heat olive oil on medium heat. Add onion, celery, carrot, sweet potato, cumin, and salt & pepper. Sauté for 5-7 minutes or until tender. Add all other ingredients and cover, whistle open. Cook until the whistle sounds and then close the whistle. Turn the burner off and allow to stand covered for 10-12 minutes or until Quinoa is cooked through.

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Fit Tip of the Week: Just say no to a load of whites – white flour, white sugar, white bread, white rice, white pasta – “White’s Not Right!”

Walnut Pesto Chicken

So…I know it’s the New Year and we’re all in the swing of “a new year, a new you,” right? Grilled Chicken, grilled fish, steamed veggies, plain brown rice…rinse and repeat…I’m beyond bored already, just three weeks in!

The past few years, I have tried to adopt a new practice to add to my “whole body” lifestyle every year that will enable me to reach this ever seemingly, far reaching perfect bod that I know lives underneath it all…somewhere! While I mostly already use organic fruits and vegetables, this year, I’m trying to broaden my usage and make a complete switch over to meats, dairy, and dried/canned goods as well. Since I live in California now, the land of the granola people, this goal has become so much easier to attain!

I have recently fallen in LOVE with this recipe I’m sharing today. It’s super easy and SOOO delish! I am just so bored with the usual “trim away the fat” recipes that have become my staple and saving graces – as a die hard foodie, I need more, people! So, when I first saw this recipe and analyzed the calories – I was jumping for joy! Chicken, basil, olive oil, pine nuts, walnuts – healthy, healthy, healthy…win, win, win!

Also…just for the record…I’ve decided I’m not afraid of pasta anymore – eat the portion size and get organic whole wheat – duh! It makes food so much more enjoyable when you don’t view it as the enemy but as something to be enjoyed. You can pair this chicken dish with anything you like – but mine is with ¾ cup whole wheat organic rotini tossed in seasoned diced tomatoes, salt, & pepper and just a pinch of parmesan cheese – it was a perfect compliment!

Happy Cooking!
Miss K

Walnut Pesto Chicken
Utensils: Small Skillet, 8” saute pan

Ingredients: 2 Organic, Free Range Chicken Breasts (6 oz per serving), 2 TBSP Organic Prepared Pesto (I use Trader Joe’s Brand…fabuloso!), 4 TBSP Chopped Organic Walnuts, a couple pinches of Parmesan cheese, your favorite poultry seasonings

Instructions:
Heat the skillet on medium heat. Wash and dry the chicken breasts; season one side with your favorite poultry seasoning. For mine, I used Herbs de Provence and salt and pepper.

When the skillet is heated, add the seasoned side of the chicken down on the skillet and season the bare side. Cover and cook until it whistles.

Meanwhile, in the 8” saute pan, saute the walnuts until they are aromatic. Mix with 4 TBSP pesto sauce (more if you like).

When the whistle on the chicken sounds, uncover and flip the chicken. Dollop the pesto sauce atop the chicken and recover. Turn the whistle valve to “C” for closed and turn the burner to low. Allow to cook for 10-12 more minutes, turn the burner off.

Uncover and sprinkle with a few pinches of Parmesan cheese. Recover and allow to sit for five minutes to melt.

Serve with your favorite starchy side dish (brown rice cooked with some salsa for a little kick or the pasta mentioned above or a nice thick slice of whole wheat bread) and your favorite green veggie! Enjoy!

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“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” ~ Erma Bombeck

Ah…fall – my favorite time of year. I never thought anything could rival my lovely, perfect Fall season but now that I’m here in Northern CA – it does give it a run for it’s money…I have to say! Time seems to slow down in the fall…or is it that we just walk a lot slower so we can stay outside in the crisp autumn air longer?

But while we slow down, sit back, and enjoy the view, October quietly slips away and we surge into November before we can even count our Halloween loot! Then – it starts to loom over us – turkeys, hams, mashed potatoes, yeast rolls, sweet potatoes, green bean casserole, pumpkin pie -Thanksgiving is here and it’s time to plan. What will I serve? Who will be coming? Where will they all fit? How and when should I start preparing?

…and the Thanksgiving stress has begun…

Here at Simplicity Gourmet, we strive for just that, Simplicity. We want to help you take your normal Thanksgiving recipes that take hours to prepare and cut the time down so that you are out of the kitchen and making memories with your family and friends. Thanksgiving should be a special time of sharing and laughing and should not be wrought with stress, sweat, and frustration.

Up today, to conclude our holiday recipe swap, we have a turkey double header and a cherry 7-up Honey Ham that will knock you over! My kitchen at Thanksgiving can get rather hectic and not to mention, blazing hot! For years, my oven was cranked up from dawn til dusk and by the time the food hit the table, I could barely even stomach the food I had slaved over all day! Well, two years ago, I invested in one of our Waterless Turkey Roasters and let me tell you, it’s changed my life at Thanksgiving! It cooked my turkey in half the time, on top of the stove (no oven!), and it was the juiciest Turkey I have ever served (I couldn’t even get it out of the pan b/c the turkey meat was just falling off the bone)! So, good food and satisfied bellies equals tremendous investment to me!

We hope you enjoy all of the classic holiday favorites that we have created this week with you in mind. Make sure to let us know how your Simplicity Gourmet Thanksgiving turns out!

Happy Cooking!
Miss K

“An optimist is a person who starts a new diet on Thanksgiving Day.” ~Irv Kupcinet (If that’s not the truth…then, I’ve never heard it!)

…Put Down the Carving Knife and Step Away From the Turkey…

HERB ROASTED TURKEY

UTENSILS: Small Mixing Bowl, Oval Turkey Roaster

INGREDIENTS:
1 12-14 lb. Turkey, thawed,  1-2 cups Butter or Margarine, 2 TBSP Dried Sage, 2 TBSP Dried Oregano, 1 TBSP Garlic Salt, 1 TBSP Pepper, 1 TBSP Lemon Zest, 1 TBSP Ground Rosemary, 1 TBSP Basil

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin – you are making a pocket or the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and all herbs. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey.

TO FINISH:
Place the turkey into a cold roaster, breast down. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 20-25 minutes per pound of turkey. Turkey will cook on low heat in ½ the time listed on a regular roasting chart.

DARN GOOD ROASTED TURKEY

UTENSILS: Small Mixing Bowl, Jumbo Turkey Roaster

INGREDIENTS:

1 12-16 lb. Turkey, thawed, 1-2 cups Butter, 1 Bottle of Darn Good Seasoning

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin – you are making a pocket for the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and about 1/2 Cup of Darn Good Seasoning. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey. Season the outside of the turkey generously with Darn Good Seasoning.

TO FINISH:
Place the turkey into a cold roaster, breast down. Season the underneath. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 25-30 minutes per pound of turkey. Generally, your turkey will cook on low heat in ½ the time listed on a regular roasting chart.

NOTE: You could also invest in a turkey injection kit. Melt down the butter and combine with Darn Good to use as your injection base. It’s ridiculous how good it is!

CHERRY 7-UP HONEY HAM

UTENSILS: 12 qt Roaster, toothpicks, small mixing bowl

INGREDIENTS:

1 6-8 lb. Ham, cooked, 1 Bottle of Honey, 1 Cup Brown Sugar, 2 Cups Cherry 7-Up, 1 Jar Maraschino Cherries, 1 Can Crushed Pineapple, 20 Whole Cloves

INSTRUCTIONS
Place the cherries individually on toothpicks. Prepare the Ham by scoring and pressing the Whole Cloves and the cherries stick alternately into the scores.

In a small mixing bowl, pour the crushed pineapple and brown sugar; stir until the brown sugar has dissolved. Place the ham into a cold Dutch Oven. Pour 7-UP and pineapple mixture over the top. Cover completely with the bottle of Honey.

Cover with the dome cover and cook on medium heat until the water seal forms. Reduce the temperature to low and allow to cook for an 1-2 hours to heat through; every 20 – 30 minutes, ladle sauce over the top a few times and recover.

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All my life, I’ve had a torrid love affair with…cream of mushroom soup. I love it – I love it on potatoes, rice, gravies, vegetables, meats – I. Love. It. I always have 4 cans of 99% Fat Free Cream of Mushroom on hand for any occasion…it’s a Top Ten pantry staple. So…naturally one of my all time favorite Thanksgiving dishes is a classic Green Bean Casserole – oh, the anticipation!

A few years ago – my cooking school buddy at the time, Louisiana native, Mrs. Stella Robider – shared her family’s recipe with me – and I was hooked. Since Thanksgiving is no time to save on calories – she goes all out – adding cheese and bacon – and in true Cajun style, a generous helping of her own personal seasoning – Darn Good Seasoning!

I love mushrooms – so, I added in a can of sliced mushrooms along side her recipe and it’s just perfect…no Thanksgiving table is complete without it! Bon Appetite!

Happy Cooking!
Miss K

CREOLE GREEN BEAN CASSEROLE

UTENSILS:  Large Skillet, Griddle, Master Kut

INGREDIENTS:
4 cans French-style String Beans, 1 ½ – 2 Cans Cream of Mushroom Soup, ¼ lb. Bacon, cooked, ¾ Cup Shredded Velveeta Cheese, Cayenne pepper to taste, 2 Big Cans French Fried Onions, 1 Small Can Sliced Mushrooms, ¼ tsp. Darn Good Seasoning, Butter

INSTRUCTIONS:

·    On the griddle, cook the bacon until crispy. Chop and set aside.

·    Rinse and drain string beans. Mix beans, soup, bacon, cheese, mushrooms, pepper, and Darn Good together in a mixing bowl.  Be sure that all ingredients are mixed well; the mixture will be juicy.

·    Butter the Large Skillet and fill halfway; sprinkle w/ Darn Good. Place a thick layer of French Fried Onions on top and repeat that layer one more time.

·    Cover, whistle open, and cook on Medium heat until the whistle sounds. Close the whistle (do NOT remove the lid) and turn the burner off. Allow to stand 10-15 minutes to set

·    Before serving, sprinkle with a fresh layer of French fried onions and serve.

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The honor of your presence is requested…with a slight squeal you quickly read the rest of the inviation b/c it is now a reality…”I AM getting married!” There it is, for all to see, printed in black letters…or pink…or gold…or green…whatever fits you best…the invite!

The invitation is the first glimpse your guests are going to get into your wedding and your personality. They set the stage for every detail to be unfolded. There are many components that play a supporting role in the creation of that oh so perfect invitation. You know you got it right when you get them from the printer and can’t stop looking at the masterpiece that is going to announce to the world that you truly want them to be a part of your special day.

All jest aside, there are as many ways to invite guests to your wedding as there are Brides to Be. It really is about you and what you want, just like every other detail of your wedding. Don’t let anyone talk you into something that doesn’t fit for you!!!

The design process can be as hands on as you want it to be or handled by a 2nd party, such as a stationer. There are several design elements to consider when designing your invite: type of paper, color, patterned design on the paper, to incorporate a ribbon element or not, along with a whole host of other considerations.

There are many websites that specialize in wedding invitations, just look through your wedding magazines and you can find a bunch and spend an entire week looking at all the beautiful, creative designs. You can work with either a local stationer or an independent, home based invitation stationer. You can even look at your local wedding association website to find an independent. Another fun and completely unique way to put your personal signature on your entire wedding stationary is to hire a graphic designer to create a completely integrated look for all of your wedding stationary including: response cards, thank you cards, programs, napkins, directions to the ceremony and reception, menu cards, place cards and the actual invitation itself.

This is the #1 rule that MUST NEVER, EVER be ignored!!!! Always get a proof of your invitations and in a quiet moment, without interruptions, carefully go over it for typo’s and misspellings. This is your responsibility and not the printer’s.

I recently attended 2 bridal shows, one in Grand Rapids, MI and another in Nashville, TN. I discovered 2 gems for wedding invitations. The first one is “Green” and the girls in the office love it!! It is made out of Bamboo wood. It comes in three shades and the design on it is simple, elegant and beautiful. The response card is attached and perforated for ease in returning it. This one really makes a statement. Check out the website www.cardsofwood.com.

The 2nd fabulous find is Relish! This is for the Bride to Be who is a little more adventurous but still wants a little help. I love this company…you actually do the designing.  The website guides you through the process of creating your wedding stationary ensemble. They want you to “enjoy the journey” and they have soooo many idea pages to help you with the creative process. This is a really fun place to design your wedding stationary. Check it out: www.getrelish.com

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Packing, and especially shopping, for your honeymoon is the cherry on top of the sundae that awaits you (wink, wink)! It’s the fun part where you know you are going to spend some much needed down time with that adorable man of yours.

Nothing will cramp your style more than being unprepared for the most special vacation of you life. Since I’ve recently traveled to Couples in Jamaica with my own hotsy-totsy hubby, important packing tips are fresh on my mind. So, I have compiled a top ten list of must have items to shop and pack for your honeymoon:

1. Cute new swim suit, cover up, flip flops or sandals and of course a beach towel for two.
2. Sunscreen and don’t forget the Aloe Vera gel for that sunburn, Ouch! You don’t want a grumpy hubby to spoil those romantic moments.
3. Passport if you are going outside the US. A passport is a must if you want to come home. Trust me on this one. I have first hand experience with this. You will also want to make 2 copies of your passport. Leave one with a family member and carry one with you at all times. Leave your real passport in your hotel lock box. The US customs will allow a copy of your passport to let you back into the country. And YES you need a passport to get home from Canada.
4. Large plastic bags, 2 gallon size. To tote home any wet swim suits, towels, sea shells or anything else that could turn your suit case into a total mess.
5. Plastic wine glasses, for that bottle of wine you pick up to share on the beach at sunset. You can find these at your local party supply store.
6. Lysol wipes. You can buy the travel size packages. You always want to wipe down the pull down table on the airplane…ewww! They next to never get washed. You will also want to wipe down all the door knobs in your hotel room, they next to never get washed as well.
7. Camera and extra batteries if it is not rechargeable and an underwater camera. You know these little goodies cost a fortune at resorts!
8. Take a journal to record each day’s events and the places you went. This will make identifying all those pictures sooo much easier later when you are showing off your dream honeymoon.
9. Don’t forget travel candles. The ones in tins. You will want at least 4 to give your room that romantic glow. Don’t forget to use them in the bathroom to create the perfect setting for a sensual moment in the shower.
10. And of course a new posh beach bag to carry all of your necessities to the beach!

Bonus tips

1. If you know you are going to arrive at your hotel before check in…don’t worry. In your carry on, pack your swim suit and sun screen. Your hotel will be more than happy to send your luggage up to your room while you enjoy the pool or the beach.
2. To give your clothes that freshly laundered smell, place a few dryer sheets in between your clothes. Your suit case will smell wonderful…you know that smell…the one where you open the dryer and go ummmm, it smells so good!

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Every so often, a brilliant new wedding product comes along. I had the pleasure to spend some time talking with Peter Merry and discussing his book, The Best Wedding Reception…Ever! Peter is warm and engaging and, just as his book, is extremely fresh and insightful. After being in the wedding industry for 15 years and producing my own wedding planner, I thought I knew a lot and had pretty unique wedding ideas and a well developed expertise. NOPE, not anymore! This book, is in my opinion, a #1 Best Seller and a must read for every bride-to-be who wants her wedding reception to be the best… ever!

The Best Wedding Reception…Ever has over 140 fresh new ideas! Peter approaches the entire wedding planning process from a new perspective. His book is an essential guide that will help you to transform your wedding reception from ordinary to an extraordinarily entertaining celebration. In addition, Peter introduces the concept of an Entertainment Director and their essential role in getting guests involved to create memories for everyone who attends the event.

In the book he states, “One of the primary desires of couples is to capture and hold their guest’s attention. They want their guests to stay for the whole party and enjoy themselves in the process.” He further states, “A wedding reception plan that fails to acknowledge the crucial role that the entertainment plays in keeping the guests involved, interested, and enjoying themselves can quickly result in a wedding reception experience that is tedious and mundane.” Just think how many wedding receptions you have been to where you thought…when are they going to cut the cake so I can leave? Peter exclaims, “The truth is, the guests will leave after the cake cutting…but only if they are not being entertained, don’t feel included, or are not enjoying themselves.”

Peter refers to creating a memorable wedding reception to creating a blockbuster movie and the wedding reception being the opening night premiere! Wouldn’t you love to have your wedding reception be an opening night premiere? In the book, he explains how to make this happen!

In a survey done by St.Louis Bride and Groom Magazine, brides were asked post wedding reception what they wished they had done differently when making their budget and hiring their vendors. Of the brides asked, 78% of them said they wished they had given top priority to their decision regarding entertainment while 72% of them wished they had spent more time researching before selecting their entertainment! You don’t want to be one of those couples who look back at their wedding reception with buyer’s remorse!

I love this statement from the book, “Finding the right location and securing your date will become the cornerstone for guiding all of the other decisions you will make.” This is a very bold statement and in the book, he explains why this is essential with points you have never even considered that map out the necessary elements that are essential to choosing your wedding venue.

Peter introduces the bride-to-be to the concept of having a Wedding Entertainment Director and the vital roll this person has in creating a memorable reception celebration where everyone is having fun and enjoying themselves. He has even developed a certification program for DJ’s who are serious about their business and want to take their job to the next level. You can go to www.WEDGuild.com to find a Wedding Entertainment Director to create an unforgettable reception celebration that will leave you and your fiancé without a single regret!

Peter presents so many of the fun and fresh ideas he presents… remember, 140 of them…that I have never even thought of! Let me give you a few of my favorites:

For the ceremony: Surprise Ring Bearer – Do you have a gifted and talented friend who has a wonderful voice? Instead of having them sing at a traditional planned moment in the ceremony…after the minister has a asked the Best Man for the rings and he pats down his jacket and pants to locate the rings, suddenly, a fanfare of music begins to play and that special friend comes down the isle singing and presenting the rings on a pillow for all to see.

For the cocktail hour: Bring a Magician – When one of your guests suddenly makes a coin disappear      using slight of hand, nearby guests discover they may be in for a treat. Magicians who specialize in close up magic tricks can blend into your crowd putting on spontaneous, miniperformances for groups of 5 to10 at a time. Soon your crowd will be buzzing with conversation with the most common question, “How did he do that?!”

There are so many more wonderful suggestions in Peter’s book; I was completely immersed in all the fabulous information and tips to truly make your reception THE BEST WEDDING RECEPTION…EVER! Brides, if you need a place to start planning or are in the middle or the end of planning, you MUST read this book! From one expert about another, it is the best wedding book to come out in a very long time! I thank Peter for an engaging conversation, the pleasure of his company, and his fresh and innovative book!

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Congratulations Giaunna Valentine of Gonzales, Louisiana for being the winner of a Free engraved Gourmet Saute’ compliments of Simplicity Gourmet. Giaunna was selected at our Simplicity Saturday event Saturday, March 28th. Giaunna’s personally engraved saute will be delivered from our U.S. manufactury in Clarksville, Tennessee. Simplicity Gourmet is proud to support American made! Check out more on the history of this U.S. Manufacturer.

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Matt and I met in Nashville,TN the summer of 2005. We were very quickly put into the “long-distance” category of relationships as I went back to art school in Rhode Island and he ventured back to BYU in Utah. It’s amazing that although we were thousands of miles away and basically a country apart, we talked to each other every day for hours and saw each other once a month! Airlines loved us! I think there might have even been a few trips during our courtship that I spent more time traveling than I did actual time spent with Matt, but it was well worth it! Being long distance, we got to know each other so well with our 2-3 hour phone calls every night, although they had to wait until it was 9:00 mountain time, which meant I wasn’t going to bed until 1am…but that was pretty normal for art school anyway.

Most of our trips were to the other one’s location but a few times we had the opportunity to meet in fun places like Manhattan, where Matt’s brother and sister-in-law live, or Las Vegas where Matt’s dad lives. We had fun day trips to Boston and Newport, Rhode Island and when I spent a summer with Matt in Utah, we took a road trip to San Diego, CA – the place less than a year from that trip where we would seal the deal!

After our 2006 “summer of love” in Utah, I was certain that Matt would propose while we were in California for my birthday and when it didn’t happen, I was a bit disappointed. Matt flew back with me to Nashville, to then drive the 17 hours back to Providence for me to start another semester of school. I remember the day he flew back to Utah, I sat in my room crying…we had been together everyday for months and he was gone for at least 30 days – it was devastating and I knew I wanted to be with him forever, every single day of my life.

The next time we saw each other was midway through September in New York. Matt’s whole family was in town and we had a great long weekend together but when Matt flew back to Utah, and I was still missing a ring on my left hand, I was a little upset. I guess I’ll just have to wait until October, I thought. After Matt left New York on Tuesday, I stayed in the city because my class was coming to do a field trip on Thursday and Friday. By the time Friday rolled around, I had been gone from school for over a week and I was really feeling the itch to get back and get to work on all the assignments I was behind on – but my friend Gray just wouldn’t let me leave – he insisted that I meet him for breakfast on Saturday morning to meet a magazine editor he had worked with the previous summer. He then fed me a story about a huge party we were going to go to Saturday night. He especially stressed that his boss was going to be very critical of what I was wearing so, to make sure and wear something really cute.

The night before Matt’s brother and sister-in-law headed out of town and so I had Sheena’s closet to help me — she is a model! I found an adorable polka-dot top to wear with my black skinny jeans and off I went to meet Gray…

When I crossed 72nd street, I saw Grey standing outside a restaurant, holding a bag. As I approached, he whipped out a video camera. Yes, that’s right, a video camera, “Why are you video taping me?” to which Gray replied, “Oh, I just wanted to video you in the city, here open this,” and he handed me a light green envelope. As soon as I opened it, I knew I had been set up. It was obviously from Matt and the letter told me that throughout the day I would be going to places that we had shared memories together.

With Gray and video camera in tow, we went all over Manhattan that beautiful September day: Jamaba Juice to Kate Spade to Magnolia’s Bakery to the Phantom of the Opera theater to the MOMA to Mood Fabrics to Tiffany’s (where a necklace was waiting for me) to a Jazz club in Lincoln Center. At each location, people at the locations gave me the notes. Matt was just a few steps ahead of us the whole day. When we got to Dizzy’s jazz club, the last note said to leave Gray and to take the subway to Central Park and when I got out to, “Look to your feet for something pink.”

When I got out of the subway, I found pink arrows that Matt had sidewalk-chalked leading to “Strawberry Fields” in Central Park. Sitting under a pink arrow was my last note that ended with, “Look around the corner where your last clue is waiting patiently.” There he was, with a dozen roses and he bent down on one knee as asked me to make him the happiest man in the world. To top it off, when he opened the ring box, I fell to my knees as well. Crying, I said “Yes! Yes!”

As if the day hadn’t already been enough, he took me to see Wicked that night – which remains our favorite play so far. Matt and I love surprises and adventures. I love that our engagement story truly reflects who we are and will always be.

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You have planned the perfect wedding. Every detail has been covered and double checked. Your honeymoon is booked, you used the internet, and got an amazing deal to Tahiti – can’t wait to get there! You got the new sexy bikini and matching cover up for the beach…he is really going to love you in it! You got the over the water bungalow special – it looks soooo romantic!….Lounging on the beach, the gentle waves splashing on the shore, light sea breeze, ahh! The day is finally here! Off to the airport, seat belt fastened, land in LA, next flight, seat belt fastened again….how many hours to Tahiti? Are you joking me?!? The internet didn’t tell me that!

You’re finally there! The sun is shining, palm trees everywhere. The water is beautiful from the air; just get me to the beach! But wait…how do we get to our resort, a bus ride to a…dock and then a ferry ride for 2 more hours to get to the island and then who picks us up and takes us to our resort? We can’t call the internet – who can we get to help us? I just want to go to the beach and sleep!

While this is an extreme case, it really happens, do you hear me, ALL the time!! You get to your destination and you go to the rental car counter and….no rental car, no reservation in your name, what do you do? Get to your hotel…. you booked an ocean front room with a balcony and get a garden view room and the hotel
refuses to give you the ocean front room because the internet reservation clearly states run of the house, which leaves you at the mercy of the front desk clerk. Too often this is the case and you have no where to turn, so you just accept the situation and try to have a happy honeymoon.

These kinds of situations can be avoided if you use a travel professional, otherwise known as a travel agent. There is never a cost or a fee to you! We like to say they do all the work and you have all the fun! Really, that is exactly how it works. You give the travel professional your ideas of where you think you would like to go, they do the research and bring back to you quotes. You then narrow it down.

Travel specialists also have a lot of knowledge about many different properties and destinations around the world. They know the nuances of destinations, what the best rooms and views are, where to go for that extra romantic dinner, which hotels are beach front and have a swimmable beach. If they are unfamiliar with a destination, they will ask a fellow agent and get good information back to you.

The biggest and most important service an agent provides to you is security! Yes, security! They are going to make sure every detail of your honeymoon is covered. Just like your wedding, planning is the key to
having a dream honeymoon and that is exactly what your travel specialist does for you for FREE – planning and covering all the details.

If something goes wrong, you can call them at any hour of the day if they are a good travel agent. They will even answer the phone at 1:00 am in the morning. She is there to watch your back and make sure all the details are executed as they should be, so you and your fiancé can have the honeymoon of your dreams, the perfect compliment to the perfect wedding. You have so much to plan for, let a travel specialist take care of the honeymoon details!  

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