It's been another wonderful wedding season, thanks to all of our Sanojah brides for letting us handle their details. Special thanks to our featured favorite couples for sharing their wedding pictures. May you all be blessed with prosperity in 2010.
Tuesday, December 29, 2009
Real People, Real Stories, Real Life, Real Weddings.
It's been another wonderful wedding season, thanks to all of our Sanojah brides for letting us handle their details. Special thanks to our featured favorite couples for sharing their wedding pictures. May you all be blessed with prosperity in 2010.
A WONDERFUL OCTOBER WEDDING
A WONDERFUL OCTOBER WEDDING IN BARBADOS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
We got married on Saturday 31st October 2009 and what an amazing day we had! We first came into contact with Ralph and Lee-Anne because we originally were due to get married at Graeme Hall Nature Sanctuary and our original wedding planner had asked Ralph and Lee-Anne to put some decorations in the marquee for us.
In October of 2008 we found out that Graeme Hall was closing down so being that Ralph and Lee-Anne had been so helpful with sorting out our initial arrangements there was only one couple we could think of to organize the whole wedding which was the York couple!!
As soon as we spoke to Ralph and Lee-Anne they arranged to send us some links of places where we could get married and as soon as we saw Golden Grove, we knew this was the place for us, the grounds are beautiful, and we could have whatever wedding you wanted to have there so we had a blank canvas which then we could create our own unique wedding.
I am one of the most fussy people I know but Ralph and Lee-Anne answered all my millions of emails ( trust me there were a lot!!!!) and phone calls no matter time I needed them.
When we finally got to Barbados I was so pleased to see Ralph and Lee-Anne face to face and we had nothing to worry about, they met us, arranged for us to visit the venue, arranged a visit with the minister, arranged a dress rehearsal and being there for us 24/7 whilst we were in Barbados.
Our wedding was amazing, everything I asked for was fulfilled ( and I asked a lot believe!!!) we had a pan player during the reception, limbo dancers in the evening, Sanojah's even arranged a sweet table for us ( I bought over old fashioned sweets from the UK).
Our flowers were amazing, car, marquee absolutely EVERYTHING!!!!!!!!!! The food was to die for, we had an amazing Bajan buffet which everyone loved, and the puddings were delicious with everyone commenting on them and going up for seconds and thirds as there were a variety.
Ralph and Lee-Anne are truly special people, over the last 18 months they have become firm friends and we will always keep in touch with them, they provided us with a fairytale wedding and our day was more than we thought it would be, with all their hard work and effort, everyone who came to the wedding commented on how well organized the day was and that was purely down to Ralph and Lee-Anne.
Ralph and Lee-Anne all we can say is a big thank you and if anyone wants to know about Sanojah's arranging weddings please ask Ralph and Lee-Anne for my email details as I am more than happy to provide more information.
Friday, July 17, 2009
Orchid World Dendrobium Sale this Saturday the 18th.
Don't miss out on the Orchid World Plant Sale.
A wide selection of exotic dendrobium orchids on sale
this Saturday, July 18, 2009.
Sale Starts at 8:30am.
Groves St. George
Tel: 433-0306.
Thursday, July 16, 2009
Raw food Goodness
Taste of Barbados 2007 was so busy for me that I was unable to attend a couple of events that I wished to, so, you can imagine the pleasure I derived from being able to attend one of them this time around. When Vici asked me which events I wished to cover for Select, I think she was mildly surprised at one of my selections, Orchid World was the location in 2007 of Chantel Selman’s “Raw Food” demonstration and this year the location was the equally beautiful Flower Forest.
So, we headed off to Flower Forest to join the World’s Press and, disappointingly, not too many locals, which I find amazing, not because of the location I believe and more to do with the “Raw” word, so, let’s try to de-mystify that element, I also think that the “Village Doctor” tag on the event does not sit well with this humble passionate Chef who doesn’t cook, either for this event or, where she plies her trade on a daily basis, Organic Earth in Pelican Village.
Everything that Chantel prepared, under the watchful gaze of her mother, Ermine, was outstanding and the setting was perfect, the session starting with a walk around the forest, identifying plants and flowers with either medicinal or food properties, or, in a lot of cases, both. We really have forgotten, not lost, I’m pleased to say the appreciation for what grows naturally and how to handle it to obtain the healthiest and tastiest result. So, I thought, here’s a great story, food that isn’t cooked, is healthy and tastes great; if you’re Japanese, no I’m not talking about Sushi. So, on a breezy afternoon I sat on the terrace at Organic Earth and had far too much fun, clearly eating and drinking should be an Olympic Sport….
To Cook or not To Cook?
I guess that if you talk about raw food, most persons would think that you were only talking about Sushi, for that is the most high profile use of “largely” raw food, however, even with Sushi, the rice is still cooked. Chantel Selman advocates the use of raw ingredients only and her team produces a stunning variety of food & drink that requires no cooking. Technically, applying heat to anything, or cooking by other methods, marinating or salting, for instance changes the molecular make-up of any food item and dramatically, in every case, changes the vitamin & mineral count.
With this in mind, Chantel wishes us to get back to basics and is dedicated to the use of regionally indigenous foods stating, at the very start of our interview, that we have “lost the value and uniqueness of the nutrients we get from the soil that we live on”.
Who is Chantel Selman?
I have to admit that, at the start of our conversation that I did not know what Chantel would call herself and, indeed, what drives her, I knew that she is an Iridologist and I know her as a Chef & Healer, however, how do those all tie in together? In answer Chantel slated these four titles, I have added explanations where necessary…
Iridologist - Iridology (also known as iridodiagnosis) is an alternative medicine technique, whose proponents believe that patterns, colors, and other characteristics of the iris can be examined to determine information about a patient's systemic health. Practitioners match their observations to iris charts which divide the iris into zones corresponding to specific parts of the human body. Iridologists see the eyes as "windows" into the body's state of health.
Iridologists use the charts to distinguish between healthy systems and organs in the body and those which are overactive, inflamed, or distressed. Iridologists believe this information may be used to demonstrate a patient's susceptibility towards certain illnesses, to reflect past medical problems, or to predict health problems which may be developing.
As it is not a method of treatment but a diagnostic tool, its practitioners often study other branches of alternative medicine, such as naturopathy
Herbalist – A person that uses herbs and plants for economic, or healing benefits, irrespective of motive, or qualification. However, professional herbalists may have been trained to a specific standard, or may be affiliated to any number of national recognizing bodies.
Unlike most alternative, or crude medicines, Herbalists can study to Masters level and it is probably the most un-alternative of all the “alternative” medicines, relying, as it does, on the knowledge of traditional remedies
Raw Food Chef – There is not much I can add to this, it is exactly as it sounds, using food items in their raw state and releasing the naturally occurring vitamins & minerals.
I will leave it to Chantel, in her own words, to describe what she does, she refers to herself as someone who “paints with a different brush, different, cutting edge and the culinary future. Using food in its colourful gourmet state, combining gourmet, whole food & art”.
Reiki Master - Reiki , Reikiis a spiritual practice developed in 1922 by Mikao Usui. After three weeks of fasting and meditating on Mount Kurama, in Japan, Usui claimed to receive the ability of "healing without energy depletion". A portion of the practice, tenohira or palm healing, is used as a form of complementary and alternative medicine. Tenohira is a technique whereby practitioners believe they are moving "healing energy" (a form of ki) through the palms.
So, of course, I asked her which of them she would consider her favourite, I think that it is an unfair question, seeing as they are all clearly dear to her heart, however, after a long reflection she chose the Raw Food Chef element, however, I believe that it is her love of Herbalism that leads to the key, she has an outstanding knowledge of the vitamin and mineral structure of plants & food stuffs. Clearly the alternative healing elements involved in Reiki and Iridology complete the links.
When I asked her what drove her in further sudying all of these her answer was succinct and instantaneous, “to be preventative & pro-active in showing us how to look after ourselves naturally”.
It was hard to keep up with Chantel at stages with the soundbites, all delivered with a passion and drive that defines her as a specialist and a business woman at the same time, because, clearly, she needs to deliver what people require to stay in business, combining sound economic sense and common sense, these are three of many:
“I concentrate on food being your medicine”
“You cannot compare the qualities of modern day chicken & bread to the qualities of fresh fruit & vegetables”
“The fast food syndrome is certainly killing us”
The key to her success is the way that she reduces what is viewed by some people as science fiction, at best, to simple logic, as I sat and talked to her it became obvious that she is not a “quack” but someone who knows what is good for us and is commited to educating us about it. I asked her if she thought that she had taken a dramatic position, in terms of her standpoint, Raw Food instead of educating us on the worth of the ingredients and then cooking them, I stated that she had taken the extreme view and, unsurprisingly she agreed, she knows that her methods and views are considered by some to be cutting edge and she is not at all bothered, easy to say, however, her beliefs are so strong and her arguments so logical that she will make a difference.
Who are the persons that you respect most?
Chantel appreciates that she cannot do what she does, to a degree, without the support of the local farmers & producers and, amongst those she named was Marion Hart, who produces the Cassava Flour & Breadfruit Flour that she uses in her recipes. Mrs. Hart also has an irrepressible spirit, some call her antagonistic, I am not one of them and it did not surprise me at all that Chantel would find her a kindred spirit.
Clearly, Chantel needs some more specific nutritional information than most people and she listed David Rawlins, the nutritionist attached to the Black Rock Polyclinic as being of significant assistance in the development of her specialist skills, always being supportive and assisting, wherever possible, with information and advice.
When I asked her if there was any other specialist in any of her fields that she respected, more than any other, she singled out two professionals for their input and support.
Aris Latham – He is a “Live Food Chef” & Educator who taught her a lot of what she knows and understands with regard to Raw Food technology, he has been an educator for 30 years and is her educational inspiration, Aris is based in Jamaica, a country that uses more of it’s herbs and plants than probably any other in the region.
Edmund Sealy – Described by Chantel as an “inspirational realist” Edmund Sealy is a self-taught expert that, through his knowledge, gained mostly as a result of a life changing experience, is “Living the Dream”. At 75 years old he is also a practicing Chiropractor. Edmund practices in St. Vincent.
Ermine Selman – Chantel’s mother “has always been my harshest critic”, says Chantel and “grounds me and allows me to use my creativity and sustains the balance”
Ambrosia & Nectar
Having spoken to Chantel regarding her journey to here, it is now time to taste her hand…
The smells in the shop are outstanding, none of which is generated by any form of cooking, so, I asked Chantel to prepare a drink and one of her famous Chezcakes, note the name, my spell check just did, that is the correct spelling, as it contains no Cheese…
The drink that Chantel picked was named after the current tour of New Zealand by the Windies team, therefore named “Sobers Spirit”. Although Chantel decided not to give us the recipe, a decision I agree with (anyone know the seasoning that flavours of KFC), she did allow us to have the ingredient list, so, here, accompanied by the relevant photos are the ingredients for the two items.
Sobers Spirit
Golden Apples
Celery
Kiwi Fruit
Lemon Grass
If you decide to try it yourself then play with different spices as well…
Golden Apple Chezcake
Topping
Golden Apples
Cashews
Coconut Jelly
Coconut Oil
Crust
Brazil Nut
Vanilla
Honey
Glaze
Golden Apple
Apricot or Golden Raisin
Finally, in my discussion with Chantel and, after I tried to be the Devil’s Advocate regarding cooking or not, I asked her what is her ambition, her reply was again concise
“ I wish to have the best live food juice bar in the Caribbean, along with documenting and passing on the historic usage of our plants, fruits & vegetables”
TTFN
So, we headed off to Flower Forest to join the World’s Press and, disappointingly, not too many locals, which I find amazing, not because of the location I believe and more to do with the “Raw” word, so, let’s try to de-mystify that element, I also think that the “Village Doctor” tag on the event does not sit well with this humble passionate Chef who doesn’t cook, either for this event or, where she plies her trade on a daily basis, Organic Earth in Pelican Village.
Everything that Chantel prepared, under the watchful gaze of her mother, Ermine, was outstanding and the setting was perfect, the session starting with a walk around the forest, identifying plants and flowers with either medicinal or food properties, or, in a lot of cases, both. We really have forgotten, not lost, I’m pleased to say the appreciation for what grows naturally and how to handle it to obtain the healthiest and tastiest result. So, I thought, here’s a great story, food that isn’t cooked, is healthy and tastes great; if you’re Japanese, no I’m not talking about Sushi. So, on a breezy afternoon I sat on the terrace at Organic Earth and had far too much fun, clearly eating and drinking should be an Olympic Sport….
To Cook or not To Cook?
I guess that if you talk about raw food, most persons would think that you were only talking about Sushi, for that is the most high profile use of “largely” raw food, however, even with Sushi, the rice is still cooked. Chantel Selman advocates the use of raw ingredients only and her team produces a stunning variety of food & drink that requires no cooking. Technically, applying heat to anything, or cooking by other methods, marinating or salting, for instance changes the molecular make-up of any food item and dramatically, in every case, changes the vitamin & mineral count.
With this in mind, Chantel wishes us to get back to basics and is dedicated to the use of regionally indigenous foods stating, at the very start of our interview, that we have “lost the value and uniqueness of the nutrients we get from the soil that we live on”.
Who is Chantel Selman?
I have to admit that, at the start of our conversation that I did not know what Chantel would call herself and, indeed, what drives her, I knew that she is an Iridologist and I know her as a Chef & Healer, however, how do those all tie in together? In answer Chantel slated these four titles, I have added explanations where necessary…
Iridologist - Iridology (also known as iridodiagnosis) is an alternative medicine technique, whose proponents believe that patterns, colors, and other characteristics of the iris can be examined to determine information about a patient's systemic health. Practitioners match their observations to iris charts which divide the iris into zones corresponding to specific parts of the human body. Iridologists see the eyes as "windows" into the body's state of health.
Iridologists use the charts to distinguish between healthy systems and organs in the body and those which are overactive, inflamed, or distressed. Iridologists believe this information may be used to demonstrate a patient's susceptibility towards certain illnesses, to reflect past medical problems, or to predict health problems which may be developing.
As it is not a method of treatment but a diagnostic tool, its practitioners often study other branches of alternative medicine, such as naturopathy
Herbalist – A person that uses herbs and plants for economic, or healing benefits, irrespective of motive, or qualification. However, professional herbalists may have been trained to a specific standard, or may be affiliated to any number of national recognizing bodies.
Unlike most alternative, or crude medicines, Herbalists can study to Masters level and it is probably the most un-alternative of all the “alternative” medicines, relying, as it does, on the knowledge of traditional remedies
Raw Food Chef – There is not much I can add to this, it is exactly as it sounds, using food items in their raw state and releasing the naturally occurring vitamins & minerals.
I will leave it to Chantel, in her own words, to describe what she does, she refers to herself as someone who “paints with a different brush, different, cutting edge and the culinary future. Using food in its colourful gourmet state, combining gourmet, whole food & art”.
Reiki Master - Reiki , Reikiis a spiritual practice developed in 1922 by Mikao Usui. After three weeks of fasting and meditating on Mount Kurama, in Japan, Usui claimed to receive the ability of "healing without energy depletion". A portion of the practice, tenohira or palm healing, is used as a form of complementary and alternative medicine. Tenohira is a technique whereby practitioners believe they are moving "healing energy" (a form of ki) through the palms.
So, of course, I asked her which of them she would consider her favourite, I think that it is an unfair question, seeing as they are all clearly dear to her heart, however, after a long reflection she chose the Raw Food Chef element, however, I believe that it is her love of Herbalism that leads to the key, she has an outstanding knowledge of the vitamin and mineral structure of plants & food stuffs. Clearly the alternative healing elements involved in Reiki and Iridology complete the links.
When I asked her what drove her in further sudying all of these her answer was succinct and instantaneous, “to be preventative & pro-active in showing us how to look after ourselves naturally”.
It was hard to keep up with Chantel at stages with the soundbites, all delivered with a passion and drive that defines her as a specialist and a business woman at the same time, because, clearly, she needs to deliver what people require to stay in business, combining sound economic sense and common sense, these are three of many:
“I concentrate on food being your medicine”
“You cannot compare the qualities of modern day chicken & bread to the qualities of fresh fruit & vegetables”
“The fast food syndrome is certainly killing us”
The key to her success is the way that she reduces what is viewed by some people as science fiction, at best, to simple logic, as I sat and talked to her it became obvious that she is not a “quack” but someone who knows what is good for us and is commited to educating us about it. I asked her if she thought that she had taken a dramatic position, in terms of her standpoint, Raw Food instead of educating us on the worth of the ingredients and then cooking them, I stated that she had taken the extreme view and, unsurprisingly she agreed, she knows that her methods and views are considered by some to be cutting edge and she is not at all bothered, easy to say, however, her beliefs are so strong and her arguments so logical that she will make a difference.
Who are the persons that you respect most?
Chantel appreciates that she cannot do what she does, to a degree, without the support of the local farmers & producers and, amongst those she named was Marion Hart, who produces the Cassava Flour & Breadfruit Flour that she uses in her recipes. Mrs. Hart also has an irrepressible spirit, some call her antagonistic, I am not one of them and it did not surprise me at all that Chantel would find her a kindred spirit.
Clearly, Chantel needs some more specific nutritional information than most people and she listed David Rawlins, the nutritionist attached to the Black Rock Polyclinic as being of significant assistance in the development of her specialist skills, always being supportive and assisting, wherever possible, with information and advice.
When I asked her if there was any other specialist in any of her fields that she respected, more than any other, she singled out two professionals for their input and support.
Aris Latham – He is a “Live Food Chef” & Educator who taught her a lot of what she knows and understands with regard to Raw Food technology, he has been an educator for 30 years and is her educational inspiration, Aris is based in Jamaica, a country that uses more of it’s herbs and plants than probably any other in the region.
Edmund Sealy – Described by Chantel as an “inspirational realist” Edmund Sealy is a self-taught expert that, through his knowledge, gained mostly as a result of a life changing experience, is “Living the Dream”. At 75 years old he is also a practicing Chiropractor. Edmund practices in St. Vincent.
Ermine Selman – Chantel’s mother “has always been my harshest critic”, says Chantel and “grounds me and allows me to use my creativity and sustains the balance”
Ambrosia & Nectar
Having spoken to Chantel regarding her journey to here, it is now time to taste her hand…
The smells in the shop are outstanding, none of which is generated by any form of cooking, so, I asked Chantel to prepare a drink and one of her famous Chezcakes, note the name, my spell check just did, that is the correct spelling, as it contains no Cheese…
The drink that Chantel picked was named after the current tour of New Zealand by the Windies team, therefore named “Sobers Spirit”. Although Chantel decided not to give us the recipe, a decision I agree with (anyone know the seasoning that flavours of KFC), she did allow us to have the ingredient list, so, here, accompanied by the relevant photos are the ingredients for the two items.
Sobers Spirit
Golden Apples
Celery
Kiwi Fruit
Lemon Grass
If you decide to try it yourself then play with different spices as well…
Golden Apple Chezcake
Topping
Golden Apples
Cashews
Coconut Jelly
Coconut Oil
Crust
Brazil Nut
Vanilla
Honey
Glaze
Golden Apple
Apricot or Golden Raisin
Finally, in my discussion with Chantel and, after I tried to be the Devil’s Advocate regarding cooking or not, I asked her what is her ambition, her reply was again concise
“ I wish to have the best live food juice bar in the Caribbean, along with documenting and passing on the historic usage of our plants, fruits & vegetables”
TTFN
From silks to satin let Sanojah’s colour your wedding.
Our chair ties are available in several colors that add flair to your special event!
Couture for Expectant Brides
Feeling special on your wedding day is every womans dream, and being pregnant is no reason why you should give up on your dream.
Designer Sarah Houston ensures the ultimate in comfort. All of Sarah’s dresses are made of the highest quality silks and are cut precisely to fit and flatter the body. Sarah's brides often described the feeling of wearing her dresses as being "immersed in liquid gold".
Bride & Bloom this Season
Bride & Bloom's Summer 2009 issue, is on newsstands with great tips on how to keep your sanity during the wedding planning.
Modern Tying Solutions For Garden Folding Chairs
Tired of that boring bow every decorator seems to use at every wedding?Looking for modern, creative ways to dress up the good old
resin garden folding chair.
resin garden folding chair.
Here are a few new tying solutions .
Try new heavier fabrics that won't flop by the time your ceremony is over.
There is nothing worse than a droopy bow.
Tuesday, April 14, 2009
RALPH & LEE-ANNE
BRIDES ADVICE:
ONLY INVITE PEOPLE YOU LOVE AND WHO LOVE YOU TO YOUR WEDDING.
ONLY INVITE PEOPLE YOU LOVE AND WHO LOVE YOU TO YOUR WEDDING.
THEME:
DESSERT AND CHAMPAGNE COCKTAIL PARTY
DESSERT AND CHAMPAGNE COCKTAIL PARTY
COLOUR:
PINKS AND BROWN
PINKS AND BROWN
BRIDAL GOWN:
J CREW
J CREW
MAKE-UP ARTIST:
JOANNA JONES
JOANNA JONES
CEREMONY& RECEPTION LOCATION:
RICHMOND PLANTATION
RICHMOND PLANTATION
INVITATIONS BY:
NICHOLAS BARNETT
NICHOLAS BARNETT
OFFICIANT:
PAUL WILLIAMS
PAUL WILLIAMS
FLORIST:
JOAN LINTON
JOAN LINTON
SPECIAL PROFORMANCES:
JOMO LORD
JOMO LORD
SOLOIST:
NICOLE LOWE
NICOLE LOWE
PHOTOGRAPHY:
RACHELL GRAY
RACHELL GRAY
VIDEOGRAPER:
DWAYNE HOLDER
DWAYNE HOLDER
LINEN:
SANOJAH’S LINEN
SANOJAH’S LINEN
EVENT RENTALS:
SANOJAH’S RENTALS
SANOJAH’S RENTALS
CENTERPIECES:
PINK DENDROBIUM ORCHIDS
PINK DENDROBIUM ORCHIDS
CATERER:
SANOJAH’S
SANOJAH’S
CAKE:
LYN DANIEL
LYN DANIEL
HONEYMOON DESTINATION:
JAMAICA
JAMAICA
Saturday, April 11, 2009
Custom Event Linen Rentals
From flowers to food, everything about your wedding should reflect you.
Choosing the colour scheme for your wedding decor is a direct reflection of your personality and sense of style.
Choosing the colour scheme for your wedding decor is a direct reflection of your personality and sense of style.
Remember your colour scheme will set the tone of your special day and your pre wedding events. Colour is a great way to add sophistication or simplicity depending on your selection.
We are the leading manufacturer of custom event linen. Our selections offer the best quality, textures and variation from silks to satin let Sanojah’s colour your wedding.
Choosing your Wedding Menu
The 5 Ws to consider before you choose your Wedding Menu
What is your budget?
Usually this is the first questions couples are eager to get answers to. Your budget will determine the style of menu you have for your reception. The more formal the menu the bigger your budget needs to be. Formal sit down dinners for evening receptions are great but consider buffet style vs. plated if you want to save some money. More popular, less formal options are cocktail, afternoon tea, or dessert receptions.
When is your wedding?
The time of day you chose can determine the cost of your reception. As most formal sit down dinners usual take place in the evening, considering an earlier alternative and a less expensive brunch can save you tons. The time of year you choose can also allow you the use of less expensive indigenous foods to jazz up your menus with dishes like breadfruit au grotten, vs macaroni pie or pickled green bananas and sweet potatoes salad as your salad alternatives.
Where will your wedding be?
Your wedding style is determined by your wedding location. For a less formal beach wedding your guest certainly won’t be expecting a formal sit down dinner, so don’t give them one. Remember the more formal your ceremony location the more formal your reception and the more you’ll spend. Garden weddings are an excellent go- between, you can opt to have a formal ceremony and an in-formal cocktail reception.
Who will be attending your wedding?
Who will be attending your wedding?
Considering a menu without a vegetarian option is practically unheard of. So when you and your hubby to be are planning your menu, consider who will be there to enjoy your great food.
Keep things simple and as all-inclusive as possible, choosing to have one fish dish one red and non-red meat is a smart way to go. And most importantly ensure your menus compliment your guest list ethnicity.
Keep things simple and as all-inclusive as possible, choosing to have one fish dish one red and non-red meat is a smart way to go. And most importantly ensure your menus compliment your guest list ethnicity.
Why not break the rules?
It’s nice to follow with tradition but rule are meant to be broken, so there's nothing wrong with stepping out the box and having a beach wedding and a formal dinner under a tent or as we did, have a family full of diabetics and having a dessert and champagne cocktail reception.
Product Launches
Sanojah’s understands that you only get one chance to launch a product, so, we will work with you to locate the venue, or modify your venue choice to enhance the product that you are highlighting.
Large Events
Sanojah’s coordinated the service element of the prestigious Tourism Awards 2007 on the lawns of Ilaro Court, The official residence of the Prime Minister of Barbados. Let us bring the same attention to detail to your event, no matter how large or small
Tuesday, March 31, 2009
DIAMONDS ARE FOREVER(AND A GIRLS BEST FRIEND)
DIAMONDS ARE FOREVER (AND A GIRLS BEST FRIEND)
Ah, it’s wedding season - and given our current financial climate, couples are sticking to their budgets closer than ever. If you are considering getting married, buying your engagement ring is the first of many expenses you will have to face. It’s an exciting time and a decision filled with emotion, but you don’t have to break the bank and overspend.
When choosing your engagement ring, remember it’s that one piece of jewellery you’ll wear for the rest of your life, so before you go engagement ring shopping, know your 5 Cs.
COLOUR
Jewellers use a scale for grading diamonds, which ranges from colourless (D) to light yellow (Z). The more yellow the stone, the more expensive it tends to be.
CUT
Oftentimes, cut is mistaken for the shape of the diamond. Cut refers to the way the diamonds are faceted to allow light to reflect, and are graded from ideal to poor. Very well cut diamonds are much more expensive than their poorly cut counterparts.
CLARITY
Diamonds often have scratches, small flaws, and air bubbles - the less inclusions, the cleaner and clearer the diamond. Flawless diamonds have no internal or external inclusions, which often equates to them being more expensive.
CARAT
This refers to the weight measurement of the stone. Greater carat size means more weight and more money.
COST
So how much should you spend on your engagement ring? Depending on your salary, it is suggested that a reasonable starting point be two month’s salary.
But “Taking yah time isn’t laziness” my grand mother always said, so save as much as you possibly can and finance as little as possible. If you must use a credit card, sign up for one with added benefits like airline miles. You can use the miles towards your honeymoon. But remember, it’s always best to save the majority of the cost and only put the smaller portion on your card if you have to.
The type of metal you choose can definitely affect the cost of your ring. Platinum is the most expensive trendy metal used for engagement rings. It is silver in colour like silver metal, which is less durable and much less expensive. Gold in its pure form is yellow in colour but it can also have other colours, such as white, rose green, and black to name a few.
White gold is an alloy or blend of the metals gold, nickel, or palladium. The highest quality of white gold is 18 carat and is an alloy of the metals palladium and gold.
Going trendy is often a huge waste of money. Choosing white gold or silver over platinum can save you tons. Stay away from brand names, as they are often popular and more expensive, while classically shaped rings are less expensive and maintain their value.
Family heirloom rings are a great way to emulate another great family marriage. It’s a wonderful way celebrate your classic style and awareness for the environment, or simply to embrace the most scared reason for being engaged (the bonding of two families). Heirlooms don’t always have to be grandma’s wedding ring; heirloom jewellery can also be redesigned to create one-of-a- kind engagement rings from brooches or bracelets. Remember, thinking creatively can save you a bundle.
Solitaire rings come in various shapes such as emerald, diamond, marquise, pear, heart, or the traditional round, which remains the most popular choice for brides to be. They have fewer facets than rings with multiple stones, and depending on the size and clarity, can also be more expensive and often have less sparkle. Remember, your wedding band has to fit next to your engagement ring, so choosing a multi-stone ring may allow you more wedding band matches.
So, consider the characteristics of your dream ring, the size of your fingers and your jewellery taste, and then be realistic about what you can afford. You’ll be able to try different sizes, cuts, and shapes of rings that will look great on you and that may even fit your budget.
Enjoy Shopping!!!
And
Dare to Dream
Ah, it’s wedding season - and given our current financial climate, couples are sticking to their budgets closer than ever. If you are considering getting married, buying your engagement ring is the first of many expenses you will have to face. It’s an exciting time and a decision filled with emotion, but you don’t have to break the bank and overspend.
When choosing your engagement ring, remember it’s that one piece of jewellery you’ll wear for the rest of your life, so before you go engagement ring shopping, know your 5 Cs.
COLOUR
Jewellers use a scale for grading diamonds, which ranges from colourless (D) to light yellow (Z). The more yellow the stone, the more expensive it tends to be.
CUT
Oftentimes, cut is mistaken for the shape of the diamond. Cut refers to the way the diamonds are faceted to allow light to reflect, and are graded from ideal to poor. Very well cut diamonds are much more expensive than their poorly cut counterparts.
CLARITY
Diamonds often have scratches, small flaws, and air bubbles - the less inclusions, the cleaner and clearer the diamond. Flawless diamonds have no internal or external inclusions, which often equates to them being more expensive.
CARAT
This refers to the weight measurement of the stone. Greater carat size means more weight and more money.
COST
So how much should you spend on your engagement ring? Depending on your salary, it is suggested that a reasonable starting point be two month’s salary.
But “Taking yah time isn’t laziness” my grand mother always said, so save as much as you possibly can and finance as little as possible. If you must use a credit card, sign up for one with added benefits like airline miles. You can use the miles towards your honeymoon. But remember, it’s always best to save the majority of the cost and only put the smaller portion on your card if you have to.
The type of metal you choose can definitely affect the cost of your ring. Platinum is the most expensive trendy metal used for engagement rings. It is silver in colour like silver metal, which is less durable and much less expensive. Gold in its pure form is yellow in colour but it can also have other colours, such as white, rose green, and black to name a few.
White gold is an alloy or blend of the metals gold, nickel, or palladium. The highest quality of white gold is 18 carat and is an alloy of the metals palladium and gold.
Going trendy is often a huge waste of money. Choosing white gold or silver over platinum can save you tons. Stay away from brand names, as they are often popular and more expensive, while classically shaped rings are less expensive and maintain their value.
Family heirloom rings are a great way to emulate another great family marriage. It’s a wonderful way celebrate your classic style and awareness for the environment, or simply to embrace the most scared reason for being engaged (the bonding of two families). Heirlooms don’t always have to be grandma’s wedding ring; heirloom jewellery can also be redesigned to create one-of-a- kind engagement rings from brooches or bracelets. Remember, thinking creatively can save you a bundle.
Solitaire rings come in various shapes such as emerald, diamond, marquise, pear, heart, or the traditional round, which remains the most popular choice for brides to be. They have fewer facets than rings with multiple stones, and depending on the size and clarity, can also be more expensive and often have less sparkle. Remember, your wedding band has to fit next to your engagement ring, so choosing a multi-stone ring may allow you more wedding band matches.
So, consider the characteristics of your dream ring, the size of your fingers and your jewellery taste, and then be realistic about what you can afford. You’ll be able to try different sizes, cuts, and shapes of rings that will look great on you and that may even fit your budget.
Enjoy Shopping!!!
And
Dare to Dream
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