Tuesday, July 22, 2008
Feeding each other cake
I have to say that Mr.Root is wonderful at feeding babies. Why, he feeds me all the time. He feeds me really well too! No mess and always a complete spoon including the meat, vegetable, and rice. I am like a baby opening my mouth wide and he goes, "mmm..yummi yummi" like a mommy bird. This is definitely one of those things I'm marrying him for. That's why I know when we're feeding each other the wedding cake, he'll be a pro!
Friday, July 18, 2008
China Beach - vietnamweddingphotography
The first image below is painstakingly beautiful because of the perfect symmetry and glass-like effect. The second one's attire matches perfectly with the beach color so I would want my groom to wear beige khaki and white cotton too if we were to do a sandy shot.
from "Anthony and Sammi : China Beach Wedding"
Copyright © 2008 Julian Abram Wainwright and Aidan Dockery.
from "Anthony and Sammi : China Beach Wedding"
Copyright © 2008 Julian Abram Wainwright and Aidan Dockery.
Thursday, July 17, 2008
Evening Gown: Miss Russia, Miss Universe 2008
Monday, July 14, 2008
vietnamweddingphotography.wordpress.com
This photographer captured the cultural element... mix it with a modern twist of PDA and you've got a wonderful photograph... he's got my recommendation for sure! This photo is so candid, fun, and yet culturally appropriate.
Zui and Linh : Hanoi engagement shoot
July 10, 2008
Copyright © 2008 Julian Abram Wainwright and Aidan Dockery. All rights reserved.
Zui and Linh : Hanoi engagement shoot
July 10, 2008
Copyright © 2008 Julian Abram Wainwright and Aidan Dockery. All rights reserved.
Wednesday, July 9, 2008
Rau Cau Dessert
Rau Cau, Bánh rau câu
[The Malays call it... agar-agar. The Annamites give the name of rau-cau to several species of algae... which they collect from the rocks on the islands of... Cu-lao-re' (province of Quang-ngai). Fifteen hundred grammes of rau-cau yield about two litres of seaweed jelly, which is much used for food purposes, after adding sugar, spirit, or other flavouring to suit the palate. This jelly also serves to make the gelose, or seaweed isinglass, which has been popularly employed of late in France for culinary purposes, by confectioners, for sizing fabrics, and for preparing gold-beater's skin.] (page 325)
Quoted from The Commercial Products of the Sea; Or, Marine Contributions to Food , Industry, and Art by Peter Lund Simmonds
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