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lovecolor
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« Reply #25 on: July 28, 2011, 12:55:53 PM »

WOW, that center diamond looked great in your 3-stone ring...but what a MAKEOVER! wav 

It is definitely going to be hard to wait for that beauty to come home again! I can't wait to see it on your hand... Smiley
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Mrs Mitchell
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« Reply #26 on: July 28, 2011, 01:42:58 PM »

I just looked at the original incarnation - I had no idea that stone was S-T. Even in the old setting, it looked like a yellow diamond, no question.

I am very much looking forward to seeing the new version in real life when DJ next visits the UK.
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« Reply #27 on: July 28, 2011, 01:48:35 PM »

May 11th 2012, Jen!!!!!  I am already looking forward to it!!!   Kiss
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Mrs Mitchell
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« Reply #28 on: July 28, 2011, 02:38:28 PM »

Dinner at ours?
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« Reply #29 on: July 28, 2011, 03:13:42 PM »

As long as your sweet hubby isn't making cupcakes...... Wink  Honestly, that would be lovely!   Cheesy
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diamondjunkie
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« Reply #30 on: July 28, 2011, 03:14:08 PM »

I'll bring the wine......and dessert!
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Mrs Mitchell
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« Reply #31 on: July 28, 2011, 05:39:40 PM »

I can honestly say he has never tried to make another cupcake. You're quite safe.
 Grin

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« Reply #32 on: July 28, 2011, 06:16:10 PM »

Now you have me curious... what happened with the cupcakes?
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Elaine aka Squiggly
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« Reply #33 on: July 28, 2011, 11:45:27 PM »

I cannot wait to see it.  I know you are excited!!!!
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annie1
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« Reply #34 on: July 28, 2011, 11:46:46 PM »

I can't wait to see this on your hand, DJ!  It's spectacular, and it makes your radiant really shine.  I loved your old step cut bullets (still do, in fact), but this ring is going to look amazing.  

EEEEEKKKK!  I'm so excited for you!
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duckie  Annie  duckie
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« Reply #35 on: July 29, 2011, 03:48:20 AM »

Now you have me curious... what happened with the cupcakes?

Nothing. The main ingredients were smoked salmon, icing sugar, butter and chives, if I remember correctly.
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DiamondsAreForever
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« Reply #36 on: July 29, 2011, 05:25:29 AM »

?!?!?!?
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Mrs Mitchell
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« Reply #37 on: July 29, 2011, 05:46:44 AM »

I'll tell you, but if you ever meet him, you mustn't mention this...

When I was pregnant, I had a craving for lemon cupcakes with cream cheese frosting. We live in a fairly small village, there were none to be had for miles around, so DH suggested we bake some.

I wrote the ingredient list and he went off to the store. I didn't think I needed to specify that the cream cheese should be plain, but apparently I should have. He came back with Philadelphia Cream Cheese with Smoked salmon and Chive.

I should have kept a closer eye on him, the kitchen is not his natural habitat.
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« Reply #38 on: July 29, 2011, 06:06:46 AM »

salmon and chives lemon cupcakes.... LOL  Wink
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« Reply #39 on: July 29, 2011, 07:12:14 AM »

OMG that sounds positively nasty... funny too.  I promise I would never mention it.  Sad when some people can not cook/bake much at all.  I remember a time when I was going on vacation with friends and I just blanked on making a pasta dish for him.  Totally ran out of time.  I gave him instructions on how to make it and told  him he had to buy a jar of pasta sauce (I make from scratch so we needed something easy).  When I came home from vacation it was literally inedible - and he had been eating some of it while I was gone.

To this day I have no clue what the heck he did to the pasta to make it so darn nasty.  He claims he followed directions... but if he did it would have been at least average in taste.  Poor guy.
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Elaine aka Squiggly
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« Reply #40 on: July 29, 2011, 07:40:34 AM »

Couple of ways to get pasta wrong - and believe it or not, I have seen people do all of them (though never at once):

1. Put the pasta in the cold water. Bring to boil, and cook for the amount stated.
2. Use animal fodder soft wheat pasta instead of durum wheat "human" pasta
3. Cook "dry" pasta (i.e. not filled like tortellini or agnolotti) in stock rather than water
4. Put the pasta in just enough boiling water to go over it - as if you were making steamed rice/pilaff
5. Put way too much salt in the water
6. Don't stir - not even once
7. Boil for twice as long as indicated on the packet

Funnily enough, I believe smoked salmon, lemon and chives would make a rather nice sauce for pasta - without icing sugar, though. Grin
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Mrs Mitchell
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« Reply #41 on: July 29, 2011, 01:15:40 PM »

Pasta boiled in stock is the nastiest thing on that list, but it was a close run thing!
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« Reply #42 on: July 29, 2011, 01:25:47 PM »

While we're waiting for DJ to get the ring, here's a cake J and I just made.

I think he's redeemed himself over the cupcakes.

This is brandy cake with parmesan and anchovies... no, just kidding. It's just regular fish-free cake (for my parents' wedding anniversary tomorrow)

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« Reply #43 on: July 29, 2011, 02:03:56 PM »

A stunning ring DJ but does your husband know he married a diamond junkie lol ? The addiction is kicking in ...... laugh
PS Nice cake Jen, where were you when I needed someone to bake me a wedding cake lol?
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Diamonds are like people, put them under a microscope and you`ll always see a flaw but hold them up to the Sun and each and every one is beautiful.
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« Reply #44 on: July 29, 2011, 02:09:36 PM »

I would have loved to make your wedding cake. Am I too late?!
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« Reply #45 on: July 29, 2011, 02:29:50 PM »

Couple of ways to get pasta wrong - and believe it or not, I have seen people do all of them (though never at once):

1. Put the pasta in the cold water. Bring to boil, and cook for the amount stated.
2. Use animal fodder soft wheat pasta instead of durum wheat "human" pasta
3. Cook "dry" pasta (i.e. not filled like tortellini or agnolotti) in stock rather than water
4. Put the pasta in just enough boiling water to go over it - as if you were making steamed rice/pilaff
5. Put way too much salt in the water
6. Don't stir - not even once
7. Boil for twice as long as indicated on the packet

Funnily enough, I believe smoked salmon, lemon and chives would make a rather nice sauce for pasta - without icing sugar, though. Grin
Sadly I had written out exactly what to do with bringing the water to a boil, add pasta, cook for x minutes, drain etc.  It was a baked pasta recipe too.  I don't know where he went wrong and to this day he won't admit to messing anything up or not following the directions. 

I think he either didn't measure the sauce right or over baked it.  I came back and the sauce was nasty as all get out - I tossed it.

My poor man cannot cook to save his life.  I love him anyway.

Happy Anniversary to your parents Jen Smiley  I think that cake looks lovely!  I never did learn how to do flowers like that but I always wanted to.  My mom had a ton of icing tools and books.  She was amazing but she never had a chance to teach me. 
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Elaine aka Squiggly
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« Reply #46 on: July 29, 2011, 02:33:57 PM »

I can't take credit for the flowers, they were bought from a sugar craft store. I can do them, but they make me a little bit crazy - I get so perfectionist and so obsessive over them.
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oldmancoyote
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« Reply #47 on: July 29, 2011, 02:35:56 PM »

Candy them - candied violets and rose petals are easy to make, if boring like hell...
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Mrs Mitchell
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« Reply #48 on: July 29, 2011, 02:51:51 PM »

Yes, they're really pretty. I was going to candy some ruby roses from the garden, but naturally there aren't any available today. Heavy rain yesterday saw to them.
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« Reply #49 on: July 29, 2011, 03:13:56 PM »

Aww bless you Jen. We wanted a wedding cake but we didn`t want to follow the Uk tradtion of having an iced rich fruit cake ( pah pah shudder shudder ) because neither of us like it. So we opted for a chocolate mud cake instead. Hopefully it will look and taste just fine.
I can`t stand marzipan, nor fruit cake nor traditional icing, neither can Ellis but with 80 guests we needed something big enough to call a "wedding cake".
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Diamonds are like people, put them under a microscope and you`ll always see a flaw but hold them up to the Sun and each and every one is beautiful.
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