I am SOOOO sorry I haven't updated in forever. In my defense, things have been CRAZY busy. Recap:
--I had my PS on the 13th of Nov (I flew to the States for that) and came back on the 19th (after being fitted for my wedding dress in Houston).
--I had a military ball the day after I got back
--the Tuesday before Thanksgiving, I picked up my childhood friend from the airport in Munich. She now lives in Egypt and came for 3 weeks!. On the way to the airport, DH's truck threw a rod through the engine (Toyota Tacoma with 65K miles!!! Thank GOD he bought the extended warranty).
--My friend and I went to
Disneyland Paris for Thanksgiving, and we also went sledding in Austria once her husband got here. At one point, I had guests and two cars in the shop! Thankfully my old Audi was fixed so I could stop renting a car!
--Then, my household good were packed out the day after they left (the 16th and 17th of December).
--They were delivered to my new house (near Hohenfels) on the 19th.
--I had to drive back and forth to Ansbach to do some clearing and such and then I had Christmas with my new landlords (super nice folks!).
--The day after Christmas, I picked up my Mom and a friend from the airport, and they've been here ever since. I have to admit that I'm a bit obsessive about my house...I can't rest until my nest is in order. So, I've been consumed with that.
But now that my litany of excuses are expressed...I'll get back to wedding details!
So, I flew to Atlanta on Nov 11th, where I met my BFF and MOH and her daughter. We drove that day down to Orlando. We got to the ASMu at about 11:30pm, and I was EXHAUSTED, since that was about 6:30am the next day for me. The next morning, we went to DTD and did some shopping. I REALLY wish you could register at the Disney stores there. They have some of the cutest things, and some guests would be glad to wait till they are there to shop...I think.
That day, I met Shelley from Impressions at Franck's. She had my invitations and they looked AMAZING! I know some people have not been to impressed with Impressions, but she did an awesome job, and if you want custom Disney invitations, it's really the only way to go (I didn't have time to DIY). I did letterpress, so they weren't cheap, but they are beautiful, and she was so much fun to work with. She took the "What are you celebrating?" logo and added it to some scroll work that she had to tinker with to make it Disney-approved (apparently she has to run all ideas through Disney for licensing). I also had her address and mail them. What a life-saver! And I was so impressed with how well she addressed them. They even have the guests' return address on the reply card!
I also desperately loved the Lady and the Tramp invitations she had displayed in Franck's. So she did them for our Welcome Dinner, which will be at Italy Isola.
So, we talked about the other things she was going to put together for the wedding (menu cards, etc.). She had so many ideas, that it was so much fun to work with her.
That evening, I had a hair and makeup trial with Patricia LeJeune. I used her in June, and loved her. She did a great job, and initially I was happy, but upon review, I'm going to change the hair again...so I won't show it here

I realized I loved my hair from June much better than what she had done for the trial, so I'll have her do SOMETHING similar...but slightly different. She did do the fake lashes, though, and they were great!
On the 13th, we had the tasting session. We met Michelle at Franck's and went over some wedding details before we left for the GF Kitchens. Everyone was so friendly in the kitchens.
They had a welcome sign for us, which was so neat to see. Of course, it said "Heidi & Thomas" and it made me sad that Tom wasn't here. But, I was still glad to have my MOH along.
We tasted the Sonoma Goat Cheese Ravioli (DH's favorite from CG) (Sorry...no close up picture...here's a picture of our chef plating it).
Le Celier Beer Cheese Soup
Delicious, of course!
A salad with Green Goddess Dressing (I had had this at CG once and loved it)...but it wasn't as good as I remembered and the presentation was kinda ho-hum.
Next was an Endive salad with Radicchio and a Champagne Viniagrette sauce. I didn't think I would like this, but the presentation was beautiful, and the salad was amazingly delicious. It had some great blue cheese and walnuts!
Next was the sorbet slipper. I was convinced I wanted this for the WOW factor of a Disney wedding. But, I thought the sorbet was not very flavorful (I expected an explosion of raspberry flavor...and it tasted kinda like slightly flavored ice). The presentation was beautiful, of course, but I expected more from the taste. Oh, and the "purple" light didn't look that purple...more blue.
After that we had TWO duo plated main courses. The first was beef filet with red wine demi (I think) and airline chicken breast (meaning it had the skin and the bone). The beef was good, but I thought the sauce was kind of boring. The chicken tasted GREAT, but I'm not keen on the bone and skin at a fancy dinner. The veggies were good too.
Then, we had a thyme marinated chicken breast (without skin and bone) and mahi mahi with limoncello beurre blanc. I thought I would like this chicken, but it was REALLY dry. The chef explained that it is hard to keep the breasts moist without the skin and bone (hence their preference for the airline breast). The fish was great, though. I forgot to take a picture till I was half-way through, so I apologize for the half-eaten appearance, but the fish did look really nice plated.
Last was the chocolate slipper, and this was delicious AND beautiful! The chocolate mousse with the raspberry sauce was very good.
I really though I would need Soup or Salad, Appetizer, Sorbet, main course and dessert. The tasting session helped a BUNCH to decide that I really only wanted salad, main course and dessert. It's more than enough for a lunch time wedding, and the slipper still gives it the WOW factor. Only my MOH will know that the sorbet slipper was an option!
That's alot for my first post in 3 months, so I'll pause and get back to it in a few