Looking forward to sharing…

a vendor spotlight and a Just Marry! real wedding!!

It’s Saturday and I don’t have a wedding. Such a rarity. I’ve spent loads of time reading blogs and searching around on websites. Looking forward to doing the first two features on my blog. One will be a vendor feature. The first victim will be Scott Watt Photography. We worked together for the first time recently and he was amazing. Here are a few sample photos from the wedding.

Also, I’ve decided to do a proper feature of my beautiful weddings. The first will be that very same wedding that Scott shot for me. Kimberly Pugh & Jay Pounds. Such a sweet wedding which was so full of love. So, check back. I’ll be putting those up in the next few weeks.

Thanks for reading. I think I’m really finding my footing with this blogging thing!

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Something cool to check out

Now, this is a cool idea for a wedding related item.  Who doesn’t love ice cream?  It would be a neat, but very expensive favor, but a great idea for a gift anytime of year.  You could give it to that bridesmaid of yours who just can’t live without her fave ice cream or you could add it to your out of town welcome baskets.  You can check E Creamery out at, www.ecreamery.com.

Here’s the scoop on the whole process,

Our Process

Whatever flavor you order, your custom creation starts from scratch. Fresh milk, cream and sugar along with other fine ingredients are hot mixed and pasteurized to allow uniform mixing of components and elimination of microorganisms. The base mix determines if your creation is a gelato, classic ice cream or a richer, creamier ice cream. An 8% milkfat is the base for a gelato, a 12% milkfat is a classic consistency and a 14% is the creamiest, premium base. The base mix is then precisely aged to prevent large crystal formation and ensure a soft, smooth final product.

As the base mix is prepared, our ice cream experts work to formulate a custom recipe based on your specifications. Water composition, sugar content and flavor strength are considered in order to create the perfect flavor.

After we gather and prepare the ingredients, we infuse them into the base mix. The mixture is then placed into our small volume, gourmet batch freezer. Here, the mix is simultaneously churned and frozen, allowing water to crystallize and air to become incorporated at an exact ratio. Our batch freezer is set to incorporate less air (40%-50% overrun) than conventional ice cream, producing a smooth, intense flavor.

Once it’s out of the batch freezer, we add the mix-ins with care and precision, making sure each scoop gets equal fun. Then it’s back to the -35 F deep freeze to lock in the flavors.

After all is said and done, we scoop your flavor into your package of choice and freeze it once more for 24 hours. Finally, it’s packed in dry ice and shipped right to your door, ready to be enjoyed spoonfuls at a time.

All I can say is yum!