Featured Wedding Venue: Ventura Center for Spiritual Living

It's official: The wedding planning has begun!

Over the next few weeks, I'll be showcasing a different venue that I've visited in the hunt for our perfect wedding location. Most of these places are not popular venues that you'd find in your typical wedding research. Some may be a little non-traditional. And all of them are perfect for the budget-conscious.

One thing I noticed while looking at venues online is that most websites don't show the details of the space. I.e. the light fixtures, windows, flooring, etc. And they always show the space when it's fully decked out in someone else's wedding decor. Hopefully, the shots I've taken will give you a better idea of the what each venue looks like as a "blank slate."



VENTURA CENTER FOR SPIRITUAL LIVING
Listed in the National Register of Historical Places, as well as the California Register of Historical Resources, Ventura Center for Spiritual Living (VCSL) is a non-denominational church, available for private events, including wedding ceremonies.

Built by Robert B. Stacy-Judd, VCSL was the first ecclesiastic building in the U.S. to be based on Mayan art and architecture. After researching Mayan ruins in the Yucatan area, Stacy-Judd was inspired by the Mayans (who had practically no crime or prisons, and few physical ailments) and based this structure on their symbolism. The horizontal five-step tower on the front of VCSL symbolizes the four elements; earth, fire, air, and water. The fifth step is representative of Christ.

Front

Side

Front

Theater seating 

Upholstered seats

Alter

Alter (full view)

Alter (top section)

Balcony area

Tray ceiling with hanging light fixture

Stained glass window and architecture showing Mayan art motif

Stained glass window

Stained glass window

The rental fee for VCSL is $800 and includes the following:

-Wedding director services

-Rehearsal

-Consultation with the minister (if desired)

-Sanctuary decorations of white tulle and ribbons

-Flower arrangement in your color scheme

-Candles on alter

-Candelabras

-Use of grand piano

-Use of sound system

Note:

This venue accommodates up to 387 people. You may choose to bring your own minster.

For more information, contact Annette at (805) 643-1933.

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Phrases I'm Tired of Hearing.

If I never hear these words/ terms/ phrases again, I will be in Heaven.

Saying "I know, right???" or the alternate "-Right???"
Used in a conversation
Person A: "I can't believe she wore those jeggings. They are so out of style."
Person B: "I know, right???"
This makes no fucking sense because Person B has not said anything that would require affirmation. Instead they are asking for affirmation for what Person A just said. Which obviously Person A already affirmed because he/she was the one who freaking said it in the first place.


Verbally saying "OMG" pronounced "Oh em gee"
Used in a sentence
"OMG, I'm so excited!"
This slang verbiage should be saved for texting or some other occasion that requires informal typing. The only time it should be used in actual conversation is never.


Inappropriately calling someone "Passive-aggressive"
Used in a conversation
Person A: "Hey, would you guys mind keeping it down? I'm on a phone call."
Person B: "SOMEONE'S being passive-aggressive today..."
When a person directly asks you to adjust your behavior, that's not called passive-aggressive. That's just normal human interaction. Quit making something out of nothing and get back to work.


"Honestly???"
Used in a conversation
Person A: "What do you think of your brother's new girlfriend?"
Person B: "Honestly??? I'm just so over her."
No, not honestly. I asked you a question because I want you to answer with the most inaccurate, falsified, faker-fakington response your imagination can think of. To be clear, there's nothing wrong with starting a sentence with the word "honestly." It's the pause and question mark that are unnecessary.


"Bandwith"
Used in a conversation
Person A: "Hey, do you have any bandwith to take on this editing project?"
Person B: "No, sorry. My schedule is full today."
Usually heard in the workplace, "bandwith" seems like the trendy way to say "time." Why don't people just use say "time" instead? For the same reason they say "ping me" instead of "contact me." Because this is the future.


"Literally"
Used in a sentence
"I laughed so hard, I literally shit my pants."
Do you know what the word "literally" means? Did you actually poop in your pants? I'm pretty sure you didn't, because if you had, you probably wouldn't be so eager to share that piece of information*. (*Unless you're me.)

If you have any, feel free to add them below. Sharing is caring.



Speaking of poop-

Yesterday, while on a phone call with a wedding vendor, I managed to say "feces pit" instead of "pieces fit." I'm sure she was impressed with my extensive knowledge of wedding terminology.

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Recipe: Grilled Chicken and Corn Salad with Avocado and Parmesan.

I think it should come as no surprise to you that I'm not much of a healthy eater. I don't eat salads very often, and when I do, it's usually loaded with non-salady things. Like ranch dressing. And pizza.


I came across this recipe in my REAL SIMPLE: Easy, Delicious Home Cooking (Spring / Summer 2012) magazine. Eric and I decided to give it a whirl because it looked fairly uncomplicated and also because it involved Parmesan cheese. I love Parmesan cheese.

GRILLED CHICKEN AND CORN SALAD WITH AVOCADO AND PARMESAN

INGREDIENTS
1/4 fresh lemon juice
2 tbsp chopped fresh rosemary
4 cloves garlic, finely chopped
4 tbsp olive oil
Kosher salt and black pepper
2 6-oz. boneless, skinless chicken breasts
3 ears corn, shucked
5 oz. baby spinach
1 avocado, cut into bite-size pieces
2 oz. Parmesan cheese

DIRECTIONS
1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Transfer half of this dressing to a small bowl; set aside. Add the chicken to the remaining dressing and coat.

2. Rub the corn with the remaining olive oil and seasons with 1/4 teaspoon each of salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and charred, 4-6 minutes, and the chicken is cooked through, 8-10 minutes. Cut the kernels off the cobs and slice the chicken.

3. In a large bowl, toss the chicken, corn, spinach, and avocado with the reserved dressing. Top with shaved Parmesan.

NOTE:
We've always pan-grilled both the chicken and the corn, instead of grilling them outside. I'm sure the outside grills gives it a great charred taste, but just know that if you're in a pinch, a frying pan will work just fine. Also, if you're going to pan-grill the corn, try parboiling it for a few minutes first to soften up the kernels.

We've used both corn on the cob and canned corn. Both work fine.

This recipe is pretty much foolproof. Even after a few slip-ups on following directions, it still comes out just as tasty as the time before. I've gotten to the point where I combine all of the oil and herbs together at once, split half for chicken and half for corn, and then don't need any to dress my salad because everything else is already so flavorful. (As you can see in the salad above.) Really, it's foolproof.

This meal is surprisingly easy to make and leaves you satisfied and filled, without feeling heavy. The rosemary and lemon are the stars of the show, so make sure to buy fresh when it comes to those ingredients.

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TechnoViking, You Will Never Lose Your Charm.

I don't remember the first time I saw Techo Viking (this one in particular, anyway), but it was a while ago.

I never get tired of it.

There are several things that should be noted with this video:

A) It's ten solid hours of Techno Viking fun. Perfect for playing at your next special event.

B) Not shown in this video is how dead-serious he is when he starts dancing. It looks like he's threatening Nordic harm on some fool who clearly has no idea who he's messing with.

C) Techno Viking is ripped. I think I'm going to try his dance routine as my new workout video.

You can thank me later for this one.

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Recipe: Taco Cups

I came across this recipe for Taco Cups on one of those "blog hops." You know the ones-  blog hosts a massive link up, which means you spend the next five hours hopping from blog to blog, pinning recipes/ crafts that you think you might do some day.

Tacos are a highly sought after staple in this house. The three of us love homemade tacos and we could easily have them several times a week. The downside: The greasy aftermath known as "the kitchen." So when I saw I could have crispy tacos without the oily mess, I was all over it.

TACO CUPS

INGREDIENTS
Ground Beef
Taco seasoning (I used garlic powder, onion powder, salt, and cumin)
Grated cheese
Corn
Salsa
Black beans
Tortillas
Non-stick spray
Note: These ingredients are just suggestions- add / omit to your liking.


DIRECTIONS
1. Heat oven to 350 F (176 C). Coat a muffin tin with non-stick spray.

2. Saute ground beef, with spices, until browned. Drain grease.

3. Add cheese, corn, salsa, and beans to the ground beef until it's reached a consistency you like.

4. Cut tortillas into squares. I winged it on the size, then used a good-sized one as a template for the rest.

5. Stuff one tortilla square into each muffin cup. If your tortillas aren't very pliable, stick them in the microwave for a few seconds, then squeeze into muffin tins while warm.

6. Fill each tortilla cup with ground beef mixture. Bake for approximately 20 minutes, or until the edges start to brown.

7. Top with whatever toppings you like- avocado, lettuce, tomato, hot sauce, sour cream, cheese, etc.

8. Eat!

Try these out the next time you feeling like eating Mexican and being healthy. Ha.

Boner'ppetite!

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Have You Heard of "Fresh Dish"...?

The premise behind this company is that healthy, flavorful meals can be made quickly (30 minutes or less) and right in your own kitchen.

Actually, I'm not sure if that's their premise. But based on my experience with them, it seems like it should be.

Based in Los Angeles, Fresh Dish offers an always-changing menu of entrees to choose from. Simply create an account and make your meal selections. Once you've placed your order, the ingredients typically arrive the following Tuesday and are delivered in a temperature controlled package. If you're not planning on cooking your meal that night, just make sure to store your packages in the refrigerator until the "use by" date.

Each package includes up to four servings.

I've made a few Fresh Dish meals and can't say enough good things about them. First, and most importantly, the ingredients are fresh and individually portioned so you know exactly how much of each item you're adding to your meal. Secondly, the recipes are super easy to follow and practically foolproof. Thirdly, the meals were very flavorful and filling and didn't leave us feeling weighed down or heavy. Considering how much of a non-chef I am, it was surprising how "professional" everything turned out. I should also mention that Fresh Dish's customer service is very helpful. I contacted them regarding a question about one of my meals and had no problem getting an answer.

Oven Roasted Salmon

 I may or may not have accidentally overcooked the zucchini.

Gorgonzola & Mushroom Risotto w/ Pear & Pomegranate Salad

If you:

A) Have a New Years resolution to eat healthier
B) Wish you cooked at home more, but don't know what to make
C) Want to impress someone with your home-cooked meal
D) Don't have time to plan a meal and buy groceries

Then Fresh Dish is ideal for you. For a fresh and healthy meal cooked in the comfort of your own home (that cost as little as $8 per meal), it's definitely worth a try. Check it out and let me know what you think.

Make sure to mention this blog when you place your order.

Just kidding. They have no idea who I am.

BUT - enter this promo code for a "buy 1, get 1 free" discount: FRESH4YOU

Fresh Dish is currently offered in most of California and select regions of Arizona and Nevada. Word on the street is, they will be expanding to the east coast in the next few weeks.

(I was not compensated in any way for this post. I just like eating good food and telling everyone about it.)

Boner'ppetite!

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How Do You Eat Your Waffles?

The other morning, we made waffles for breakfast. Eric told Pearl that we were having waffles and mentioned their favorite toppings: Peanut butter and syrup. While the thought of this makes me gag, I can appreciate that everyone has different tastes.



This morning, I hosted breakfast for my best friend and her sons. I mentioned all of the topping possibilities: Butter, maple syrup, boysenberry syrup, whipped cream, fresh fruit, and the peanut butter/ syrup combo. She replied that she doesn't do the combo, but her sister does.

It got me thinking- where did this peanut butter/ syrup cult originate? Before Eric, I had never even heard of this combo before. I mean, I guess if this is something you grew up eating (like in Eric's case), I can see how you'd like it. I, myself, don't really peanut butter OR syrup, so the thought of ruining a freshly made waffle with that thick, sticky, gooey mess grosses me out.

I loaded mine up with butter, a little bit of syrup, whipped cream, and fruit. -Fruit, because I'm being healthy, obviously.

So, let's hear it: How do you eat your waffles? Or pancakes, for that matter. What are your toppings of choice?

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Recipe: Jam Cookies.

Let me start off by saying I know this recipe should actually be called Jelly Cookies, but that didn't sound very appetizing. So I changed the name.

I was inspired to make these after trying some cookies at Eric's family's Christmas dinner. The host had little shortbread sandwiches with jam in the middle that were SO good. After learning they were Raspberry Galettes from Harry & David and realizing I'd have to wait 5 - 7 business days, I decided to mess around with my holiday cookie recipe for Sugared Cherry Jewels and see what I could come up with on my own. I figured it wouldn't be too far off and at the very least, I'd still get cookies.

JAM COOKIES

INGREDIENTS
1 cup butter, softened
1/2 cup sugar
1/3 cup light corn syrup
2 egg yolks
1/2 tsp almond extract
2.5 cups flour
Additional sugar, for coating
Raspberry jelly

DIRECTIONS
1. In a large bowl, cream sugar and butter until light and fluffy. Beat in corn syrup, egg yolks, and almond extract. Slowly add flour and until completely combined. Wrap dough in cling film and refrigerate for 60 minutes.

2. In a small bowl, use a fork or whisk to vigorously break up the jelly. Mix until it has a runny consistency, similar to egg yolk.

3. Roll dough into 1-inch balls. Roll balls in the additional sugar until coated. Place 2 inches apart on a parchment paper-lined cookie sheet. Make a thumb-size indent on each cookie. Fill each indent with a teaspoon of jelly.

4. Bake at 325 F (162 C) for 14 - 16 minutes. Cookies will stay light colored.

5. Put nine cookies on a plate, eat them, and then pretend it never happened.

NOTE
-I used to make these cookies with a slight variation: Use vanilla extract instead of almond, and use upside down maraschino cherry halves instead of jelly. Both variations are tasty and festive.

-Next time, I think I may try cherry jelly. Almond and cherry are goooood partners in crime.

-These cookies taste like shortbread, but they're not nearly as dry or crunchy. Soft sugar cookie consistency with a shortbread taste. And jelly, which gives it that old-fashioned homemade touch. Just like the cookies Grandma used to make. Not my Grandma though, she didn't make these. I'm just assuming your Grandma did.

Boner'ppetit!

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Christmas Was Already a Week Ago?

This holiday season seemed to zoom by quicker than any of the previous years. Before I knew it, the big day was here and gone. The family get-togethers were over. The gifts were opened and strewn about. And my jeans are now two sizes too small.


Here are some highlights from Christmas 2012.

My friend Kim and I spent a full day baking the hell out of all of the desserts below (and more).

Christmas 'Funfetti' Cupcakes

Eggnog Cookies

Oreo Balls

Candy Cane Pretzel Bark

Peanut Butter - Chocolate Fudge

Eric's family has a tradition in which everyone has to have at least a bite of fried oysters on Christmas Eve. The first year I tried a bite, but the consistency was too chewy and I politely dropped it in the trash can. The second year, I didn't even attempt it. This year, however, I not only had my bite, but I had four whole pieces. It was good! The key is in the coating. Make anything taste like fried chicken and it's hard to lose.

Fried oysters

Fresh loaf of herbed bread my sister made.

Italian platter appetizer

Christmas dinner

And some shots of things other than food.

My nephew, L.

Sister's dog, Charley

The star of the show, Mom

Me and my asparagus

My sister and brother-in-law. I'd like to add that we were going for cheezy with this photo. I think we succeeded.

The best Christmas ornament I've ever seen.

Mom trying out her new heating pad eye-mask.

Holiday paper

My brother-in-law

Our Christmas tree. And the 4 ft. vintage, inflatable reindeer behind it.

I talked Eric into letting me put silver tinsel on the tree this year. He wasn't a big fan and said it looked like the tree had hair. I can't really argue with him on that one. As a child, our trees always had tinsel on them, so it's kind of nostalgic for me. Do you put tinsel on your trees, or am I the only one?? 

Our tree topper

The holiday cards we received this year

My nephews playing with the new bow & arrow set. I look like I'm wearing a diaper.

Biscuit and her Christmas loot

Me and Eric

How did my holiday compare to yours? 

Hopefully, 2013 will bring more great food and family stuff. Oh. And I guess a job, too, although it will totally cut into my Judge Judy time.

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