On Thursday, June 18th of 2013, Val and Martyr officially tied the knot! It was a lot of fun to play out, but it was a private scene. Which was less chaotic, but at the same time, I wish that more people were able to come! I'd like to thank everyone that gave support, and a HUGE thank you to Fiona O'Neill who went above and beyond to provide all of this amazing stuff below! My only regret is that it went unused but I would like to share it with all of you. Thanks again!
Buffet menu uses vegetarian menu, but I tried to make it so it was not obvious. Feel free to pick your own menu and recipes as you like. I got my recipes from
Change the layout of the posts as you prefer. I only tried to go with an order that made sense in my head at the time. I highly recommend doing them all in one thread, and letting people add on to that one thread.
Anyway, to sum up, change everything and anything you like cuz this is your wedding. I just got you a starting point. At least you'll see things you hate and things you love, so it'll give you a better direction.
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Celebrating Martyr and Valcroix
He found her wandering the streets, without a memory. She found him decaying in his business suit, without a care for anyone else. Her blood gave him youth and a new spirit of love. His love gave her a reason to start a new chapter. From their love, they created a new life together, their daughter Max.
Congratulations to Martyr and Valcroix!
The wedding ceremony will be held in a private setting with the couple and their wedding party. The wedding reception will be held in The Great Hall or in The Marketplace on a date and time to be determined in the future.
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Dance Floor And Bar
Guests are encouraged to hit the purple dance floor. The enormous room is lit with stunning red lights that illuminate the expanding walls and ceiling. Lighted crown chandeliers are scattered over the dance floor, paying tribute to the royal blood in the happy couple. Elegant white couches and chairs nearby let tired guests regain their strength. Stop by the bar for a little pick-me-up to last the whole night long. The bar features beautiful red backlights behind the classy glass bottles. Purple chairs and ottomans line the area to continue the stunning color theme.
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Buffet Menu
SALADS - Dried cranberries and chopped walnuts lay on a bed of fresh spinach, topped with a sweet and tart raspberry walnut vinaigrette, sprinkled with shredded Romano cheese. - Crushed raman noodles, sliced almonds, sesame seeds, and chopped green onions on a bed of napa cabbage drizzled with a dressing of soy sauce, wine vinegar, and a hint of sugar.
SOUPS - Fresh artichoke hearts, thinly sliced shallots, red onions, minced garlic, portabella mushrooms, and sliced carrots in a vegetable broth with rice vinegar and olive oil, seasoned with cayenne pepper, ground nutmeg, dried thyme, and fresh parsley. - Black beans, thinly sliced green onion, and chunky salsa in a rich vegetable broth, seasoned with ground cumin. Served with a dollop of sour cream and crunchy tortilla chips on the side.
ENTREES - Al dente whole wheat rotini pasta, diced tomatoes, chopped green bell pepper, sliced black olives, and chopped green onion in a sweet tomato sauce seasoned with dried basil and oregano. Topped with shredded mozzarella cheese and crumbled feta cheese. - Cooked rice, black beans, chili-style diced tomatoes, and chopped onion seasoned with chili powder, garlic salt, and ground cumin, stuffed and baked into a green bell pepper, topped with shredded cheese - Black beans, long-grain white rice, dry bread crumbs, chopped onion, minced garlic, and chopped habanero pepper, blended with olive oil, fresh ginger root and ground allspice and nutmeg patties, served on a split wheat buns spread with garlic infused mayonnaise. - Chopped red bell pepper, broccoli florets, sliced carrots, sugar snap peas, chopped onions, and minced garlic stir fried in a sauce of creamy peanut butter, soy sauce, vegetable broth, honey, brown sugar and sesame oil seasoned with ground ginger and red pepper, served on al dente angel hair pasta.
************************************************** **********************
Change the layout of the posts as you prefer. I only tried to go with an order that made sense in my head at the time. I highly recommend doing them all in one thread, and letting people add on to that one thread.
Anyway, to sum up, change everything and anything you like cuz this is your wedding. I just got you a starting point. At least you'll see things you hate and things you love, so it'll give you a better direction.
************************************************** **********************
Celebrating Martyr and Valcroix
He found her wandering the streets, without a memory. She found him decaying in his business suit, without a care for anyone else. Her blood gave him youth and a new spirit of love. His love gave her a reason to start a new chapter. From their love, they created a new life together, their daughter Max.
Congratulations to Martyr and Valcroix!
The wedding ceremony will be held in a private setting with the couple and their wedding party. The wedding reception will be held in The Great Hall or in The Marketplace on a date and time to be determined in the future.
************************************************** **********************
Dance Floor And Bar
Guests are encouraged to hit the purple dance floor. The enormous room is lit with stunning red lights that illuminate the expanding walls and ceiling. Lighted crown chandeliers are scattered over the dance floor, paying tribute to the royal blood in the happy couple. Elegant white couches and chairs nearby let tired guests regain their strength. Stop by the bar for a little pick-me-up to last the whole night long. The bar features beautiful red backlights behind the classy glass bottles. Purple chairs and ottomans line the area to continue the stunning color theme.
************************************************** **********************
Buffet Menu
SALADS - Dried cranberries and chopped walnuts lay on a bed of fresh spinach, topped with a sweet and tart raspberry walnut vinaigrette, sprinkled with shredded Romano cheese. - Crushed raman noodles, sliced almonds, sesame seeds, and chopped green onions on a bed of napa cabbage drizzled with a dressing of soy sauce, wine vinegar, and a hint of sugar.
SOUPS - Fresh artichoke hearts, thinly sliced shallots, red onions, minced garlic, portabella mushrooms, and sliced carrots in a vegetable broth with rice vinegar and olive oil, seasoned with cayenne pepper, ground nutmeg, dried thyme, and fresh parsley. - Black beans, thinly sliced green onion, and chunky salsa in a rich vegetable broth, seasoned with ground cumin. Served with a dollop of sour cream and crunchy tortilla chips on the side.
ENTREES - Al dente whole wheat rotini pasta, diced tomatoes, chopped green bell pepper, sliced black olives, and chopped green onion in a sweet tomato sauce seasoned with dried basil and oregano. Topped with shredded mozzarella cheese and crumbled feta cheese. - Cooked rice, black beans, chili-style diced tomatoes, and chopped onion seasoned with chili powder, garlic salt, and ground cumin, stuffed and baked into a green bell pepper, topped with shredded cheese - Black beans, long-grain white rice, dry bread crumbs, chopped onion, minced garlic, and chopped habanero pepper, blended with olive oil, fresh ginger root and ground allspice and nutmeg patties, served on a split wheat buns spread with garlic infused mayonnaise. - Chopped red bell pepper, broccoli florets, sliced carrots, sugar snap peas, chopped onions, and minced garlic stir fried in a sauce of creamy peanut butter, soy sauce, vegetable broth, honey, brown sugar and sesame oil seasoned with ground ginger and red pepper, served on al dente angel hair pasta.
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