Posts
Ok ok ok!!!! I know this blog is my all things events but it’s actually a blog and part of the social media revolution….
Did you know there are over 200,000,000 blogs?
Did you know that 1 out of 8 couples married in the US met via social media!
This is the latest in Social Media Stats by Socialnomics (its been refreshed to include more up to date figures, iPad etc).
I just love it – our world is changing so much, the technology is developing at such a rapid rate and the way we communicate with each other and with brands/companies is really changing.
Word of Mouth = World of Mouth!!!!
So do you think Social Media is a fad?
Showing posts with label Helpful Hint. Show all posts
Showing posts with label Helpful Hint. Show all posts
Monday, October 11, 2010
Sunday, January 24, 2010
Spring | Autumn International Card Swap 2010
After being involved in two great swaps at the end of 2009, I wanted to keep the momentum going.... encourage some more communication with my social media pals and meet some new people hence the Spring Autumn International Card Swap was born!
There are a number of excited Aussie and USA ladies that wanting to be involved – so the more the merrier!
You don’t need to be a wedding or event professional/supplier - anyone can be involved!
HOW DOES IT WORK?
If you would like to be involved with the greeting card swap email eventthis@optusnet.com.au with “Spring Autumn International Card Swap” in the subject heading by 1 February 2010.
Include the following details in your email:
Full Name ::
Postal Address ::
Email Address ::
Blog Address (if applicable) ::
Website Address (if applicable) ::
Twitter Name (if applicable) ::
FaceBook Page/Profile (if applicable) ::
By 8 February 2010 you will receive an email with up to 5 swappers contact details to send your cards to.
There are two (2) card options that you have to choose from:
- Handmade by Someone :: try www.etsy.com or support one of your local favourite suppliers!
- Handmade by Yourself :: if you have knowhow, the skills or just want to give it ago make your own cards!
For extra fun :: try to include your favourite wedding, event or party tip! (Remember to email eventthis@optusnet.com.au with your tip so we can compile a “Swappers Tips” PDF to share the love with all involved)!
Your cards must be sent out by 1 March 2010 to ensure they are received by 20 March (USA’s official start date of Spring).
Remember that international postage rates will apply.
To avoid disappointment of swappers, if you cannot commit to the swap please do not sign up, but keep checking back with us to see how it all went.
You are only limited by your own imagine!
There are a number of excited Aussie and USA ladies that wanting to be involved – so the more the merrier!
You don’t need to be a wedding or event professional/supplier - anyone can be involved!
HOW DOES IT WORK?
If you would like to be involved with the greeting card swap email eventthis@optusnet.com.au with “Spring Autumn International Card Swap” in the subject heading by 1 February 2010.
Include the following details in your email:
Full Name ::
Postal Address ::
Email Address ::
Blog Address (if applicable) ::
Website Address (if applicable) ::
Twitter Name (if applicable) ::
FaceBook Page/Profile (if applicable) ::
By 8 February 2010 you will receive an email with up to 5 swappers contact details to send your cards to.
There are two (2) card options that you have to choose from:
- Handmade by Someone :: try www.etsy.com or support one of your local favourite suppliers!
- Handmade by Yourself :: if you have knowhow, the skills or just want to give it ago make your own cards!
For extra fun :: try to include your favourite wedding, event or party tip! (Remember to email eventthis@optusnet.com.au with your tip so we can compile a “Swappers Tips” PDF to share the love with all involved)!
Your cards must be sent out by 1 March 2010 to ensure they are received by 20 March (USA’s official start date of Spring).
Remember that international postage rates will apply.
To avoid disappointment of swappers, if you cannot commit to the swap please do not sign up, but keep checking back with us to see how it all went.
You are only limited by your own imagine!
Happy Swapping!
Jazz
Jazz
#INTCardSwap
Tuesday, January 12, 2010
Revamping the event THIS Office
If the way to a man’s heart is his through his stomach, then for me, the way to the heart of an event manager must be through an inspiring office/workspace!
As I work from home I need the space to be stylish but also practical, hence the bed/lounge.
I don’t know about you, but I need a creative space to bring out the best ideas in me. Somewhere that reflects my personal style, business brand and fosters practical use in a comfortable way!
Oprah has her “favourite things shows” well I have my favourite things too! Anyone that has met me in the flesh knows I am bold. I dress boldly and have even been called flamboyant! I take this as a compliment as I am in the Events, PR and Marketing world if I wasn’t a bit “out there” then what would be the point in hiring me!
I feel that you can be flamboyant as long as you have style!
People pay me to come up with different and unique ideas, so I guess if I did look like everyone else nothing would differentiate me.
I like striking colours, bold patters and without doubt BLING!
I started this revamp midyear in 2009, replaced all of the furniture, sourced the items that I thought would best worked in the space and made the office a “home” (well inspiring home office at least)!
As I work from home I need the space to be stylish but also practical, hence the bed/lounge.
This is a great piece of furniture. It has high sides and draws for storage (storage space is everything for event managers) and of course there is a trundle so what can be perceived as 1 single bed then double out to 2 x single beds!
I even did a Interior Design Course with the Commercial Arts Training College in September 2009 for many reasons:
1) To get some theory behind – why the things I put together work without any colour knowledge
2) To get the fundamentals of design
3) To test out my Red, White and Black theme
2) To get the fundamentals of design
3) To test out my Red, White and Black theme
At the course our brief was to create a bedroom retreat space, I wanted to test out the Red, Black and White theme in a classic way instead of my usual modern type style. It was great fun and pushing my boundaries with real drawing which was very interesting as I “don’t do drawing” – give me a PC any day!
Check out my inspirations and vision board I created at the course.
I posted my inspiration photos on Facebook for the office!
As with events it is so important to keep the look and feel on track - hence all of the vision boards and pics.
This is what has I have been working on for awhile now and I really like it – I still need to get the chandelier installed (now that we are back from Christmas I should be able to get a contractor out).
I have been lucky over the past 13 years to work in a variety of event sectors such as event management firms, national associations, unique venues & the corporate sector.
Having worked for a number of not for profits has made me think out of the square when it comes to creating and designing as usually there isn’t a lot in a budget for those “frilly” types of things. You will see in the pics below the framed pictures believe it or not some of these pictures are greeting cards and the others are from gift bags! You don’t always have to pay for art to have something nice to look at!
You might notice in some of my books “Revenge of the Wedding Planner” I had to read it just for the title alone!
I really wanted to paint the back wall in black and white stripes but I thought that may be a little too over the top for the house so I settled with covering a canvas with fabulous Italian material! I had matching pillows made as well.
All in all I am happy with the way things have turned out – I love my framed pin boards and white boards, they change all the time with new colour schemes and other ideas that make me think and provide inspiration.
Sunday, January 10, 2010
The Joy of Receiving :: 2009 Christmas Card & Ornament Swaps
I recently blogged about the 2009 Christmas Card & Ornament Swaps I was involved in late last year.
Now that you have seen the process & pictures of what I sent out to my international colleagues I wanted to show the great cards and ornaments I received from the international other swappers.
What was great about both swaps is that you really didn’t have any idea what to expect and all of the items were so different, which reflected each swappers style, location or personal touches.
The only issue I had with the swap was that unfortunately Australia Post decided to strike a few days out from Christmas so I just received my last ornament yesterday! But it was worth the wait!
I also had some great feedback and comments from my original post::
@kerrylynnequade:: @eventTHIS I LOVE your posts! I'm totally in on the ornament swap next time but in the meantime we'll have to devise a spring swap!
@ido_ityourself:: @eventTHIS thanks so much they look great, love the string on the card
@LaraCasey We LOVE your ornament so much! Thank you for the very special package and for putting so much heart and thought into this. I hope we get to meet someday soon!
Jenn said... They turn out so well :) love it
Emily @ Southern Weddings said... So cute, Jazz! Thanks so much for participating!
@ido_ityourself {FaceBook}:: Some lovely feedback from event THIS who used our wedding thank you cards as Christmas cards!
Whitney said... We absolutely loved your Aussie inspiration! Thanks so much for participating.
@CP_eventsATL:: @eventTHIS love the blog posts! I loved your ornament :)
Cristina Perry:: Love this...you inspired me to write a similar blog post in hopes that others will read it and participate next year! I absolutely loved your ornament. I am a huge animal lover so I was super excited to see the little koala bear when I opened your package.
What I loved about this card was the concept of designing a shoot and using it as a Christmas Card, fantastic idea and very mod!
Glazed Lemon Cookies (from Real Simple Dec 2008)
Recipe from Vané Broussard
Makes 48 cookies Hands-On Time: 20m Total Time: 1hr 45m
1 1/2 sticks unsalted butter, at room temp 2 cups all-purpose flour
3/4 cup granulated sugar 1 cup confectioners' sugar
2 large egg yolks 2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract 1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
3. Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
4. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
“I made these cookies for Christmas last year and they were such a hit, I’ve already gotten requests for them again this year!”
Danielle Harder
Such a stunning traditional style of Christmas card - loved the little touch of green glitter on the Christmas Tree and the logo design of "wishing you a Magical Christmas" inside the card!
Twixie Shortbread Bars
Recipe from Danielle Harder
Makes: 48 bars Prep: 35 minutes Chill: 1-1/2 hours Bake: 20 minutes Cool: 10 minutes
1-1/2 cups butter, softened 3/4 cup whipping cream
1/2 cup sugar 6 tablespoons butter
1-1/2 teaspoons vanilla 3 tablespoons light-colored corn syrup
3 cups all-purpose flour 12 ounces semisweet chocolate, chopped
1 13.4-ounce can dulce de leche
3/4 teaspoon vanilla
1. In a large bowl, beat 1-1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1-1/2 teaspoons vanilla; beat until combined, scraping sides of bowl
occasionally. Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.
3. Spread dulce de leche in an even layer atop cooled crust. In a medium saucepan, heat whipping cream, 6 tablespoons butter, and the corn syrup to boiling over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to saucepan. Do not stir. Let stand 5 minutes. Stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate
mixture over dulce de leche layer, spreading evenly. Cover and chill 1 to 2 hours or until chocolate layer is set.
4. Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use the foil to lift uncut bars out of pan. Cut into bars.
To Serve: If desired, cut bars into smaller and/or larger squares and place on serving platter.
To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Kerry Quade www.marriedtobrooklyn.com
Totally love the letterpress type embossed card so cute and the colour is so striking! Love the message - Peace on Earth!
Molasses Spice Cookies
Recipe from Kerry Quade
(5 c) 1 cup granulated sugar (5 tsp) 1 tsp ground cloves
(3 3/4 c) 3/4 cup shortening (5 tsp) 1 tsp ground ginger
(1 1/4 c) 1/4 cup molasses (1 1/4 tsp) 1/4 tsp dry mustard
(5) 1 large egg, beaten (1 1/4 tsp) 1/4 tsp salt
(10 c) 2 cups all purpose flour (2 1/2 c) 1/2 cup granulated brown sugar
(10 c) 2 tsp baking soda (5 tsp) 1 tsp ground cinnamon
Preheat oven to 375 F. Grease cookie sheets and set aside. Beat granulated sugar and shortening about 5 minutes in large bowl until light and fluffy. Add molasses and eggs; beat until fluffy. Combine flour, baking soda, cinnamon, cloves, ginger, mustard and salt in medium bowl. Add to shortening mixture, mix until just combined. Place brown sugar in shallow dish. Roll tablespoonfuls of dough into 1 inch balls; roll in sugar to coat. Please 2 inches apart on prepared cookie sheets Bake 15 minutes or until lightly browned. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely. Makes about 6 dozen cookies.
This recipe is from Haystack Mountain School of Crafts in Deer Isle, Maine. One of my fave places to visit each fall and I finally got Rose the cookie lady to give up one of her recipes! She bakes large batches as per the notes in parentheses.
Ashley Raydo http://magpiesmagnolias.blogspot.com
The ANZAC Biscuit
Recipe from Jazz Tyrril-Smart
1 cup (150g) plain flour 125g butter
1 cup (90g) rolled oats 2 tbs golden syrup
1 cup (85g) desiccated coconut 1 tsp bicarbonate of soda
3/4 cup (155g) brown sugar
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan.
Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly.
Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
Southern Weddings Magazine “Holiday Ornament Swap”
April McEwen www.aprilmcewen.blogspot.com
Christmas ribbon was a great touch, handmade Christmas Tree ornament with sequins (got to love the bling)!
Beautifully packaged and a great reflection of Nashville! Love the card - looks like it was a fab wedding!
Simply elegant! Loved the eyelet in the business card - great idea!
Ho Ho Ho Y'all - so Southern! Traditional Santa signed by all the girls from SWM!
Now that you have seen the process & pictures of what I sent out to my international colleagues I wanted to show the great cards and ornaments I received from the international other swappers.
What was great about both swaps is that you really didn’t have any idea what to expect and all of the items were so different, which reflected each swappers style, location or personal touches.
The only issue I had with the swap was that unfortunately Australia Post decided to strike a few days out from Christmas so I just received my last ornament yesterday! But it was worth the wait!
I also had some great feedback and comments from my original post::
@kerrylynnequade:: @eventTHIS I LOVE your posts! I'm totally in on the ornament swap next time but in the meantime we'll have to devise a spring swap!
@ido_ityourself:: @eventTHIS thanks so much they look great, love the string on the card
@LaraCasey We LOVE your ornament so much! Thank you for the very special package and for putting so much heart and thought into this. I hope we get to meet someday soon!
Jenn said... They turn out so well :) love it
Emily @ Southern Weddings said... So cute, Jazz! Thanks so much for participating!
@ido_ityourself {FaceBook}:: Some lovely feedback from event THIS who used our wedding thank you cards as Christmas cards!
Whitney said... We absolutely loved your Aussie inspiration! Thanks so much for participating.
@CP_eventsATL:: @eventTHIS love the blog posts! I loved your ornament :)
Cristina Perry:: Love this...you inspired me to write a similar blog post in hopes that others will read it and participate next year! I absolutely loved your ornament. I am a huge animal lover so I was super excited to see the little koala bear when I opened your package.
Brooklyn Brides Third Annual Holiday Card Swap (with a Tasty Twist) – 3rd year running!
Vané Broussard {Brooklyn Bride} www.bklynbrideonline.com
What I loved about this card was the concept of designing a shoot and using it as a Christmas Card, fantastic idea and very mod!
Glazed Lemon Cookies (from Real Simple Dec 2008)
Recipe from Vané Broussard
Makes 48 cookies Hands-On Time: 20m Total Time: 1hr 45m
1 1/2 sticks unsalted butter, at room temp 2 cups all-purpose flour
3/4 cup granulated sugar 1 cup confectioners' sugar
2 large egg yolks 2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract 1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
3. Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
4. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
“I made these cookies for Christmas last year and they were such a hit, I’ve already gotten requests for them again this year!”
Danielle Harder
Such a stunning traditional style of Christmas card - loved the little touch of green glitter on the Christmas Tree and the logo design of "wishing you a Magical Christmas" inside the card!
Twixie Shortbread Bars
Recipe from Danielle Harder
Makes: 48 bars Prep: 35 minutes Chill: 1-1/2 hours Bake: 20 minutes Cool: 10 minutes
1-1/2 cups butter, softened 3/4 cup whipping cream
1/2 cup sugar 6 tablespoons butter
1-1/2 teaspoons vanilla 3 tablespoons light-colored corn syrup
3 cups all-purpose flour 12 ounces semisweet chocolate, chopped
1 13.4-ounce can dulce de leche
3/4 teaspoon vanilla
1. In a large bowl, beat 1-1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1-1/2 teaspoons vanilla; beat until combined, scraping sides of bowl
occasionally. Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.
3. Spread dulce de leche in an even layer atop cooled crust. In a medium saucepan, heat whipping cream, 6 tablespoons butter, and the corn syrup to boiling over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to saucepan. Do not stir. Let stand 5 minutes. Stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate
mixture over dulce de leche layer, spreading evenly. Cover and chill 1 to 2 hours or until chocolate layer is set.
4. Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use the foil to lift uncut bars out of pan. Cut into bars.
To Serve: If desired, cut bars into smaller and/or larger squares and place on serving platter.
To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Kerry Quade www.marriedtobrooklyn.com
Totally love the letterpress type embossed card so cute and the colour is so striking! Love the message - Peace on Earth!
Molasses Spice Cookies
Recipe from Kerry Quade
(5 c) 1 cup granulated sugar (5 tsp) 1 tsp ground cloves
(3 3/4 c) 3/4 cup shortening (5 tsp) 1 tsp ground ginger
(1 1/4 c) 1/4 cup molasses (1 1/4 tsp) 1/4 tsp dry mustard
(5) 1 large egg, beaten (1 1/4 tsp) 1/4 tsp salt
(10 c) 2 cups all purpose flour (2 1/2 c) 1/2 cup granulated brown sugar
(10 c) 2 tsp baking soda (5 tsp) 1 tsp ground cinnamon
Preheat oven to 375 F. Grease cookie sheets and set aside. Beat granulated sugar and shortening about 5 minutes in large bowl until light and fluffy. Add molasses and eggs; beat until fluffy. Combine flour, baking soda, cinnamon, cloves, ginger, mustard and salt in medium bowl. Add to shortening mixture, mix until just combined. Place brown sugar in shallow dish. Roll tablespoonfuls of dough into 1 inch balls; roll in sugar to coat. Please 2 inches apart on prepared cookie sheets Bake 15 minutes or until lightly browned. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely. Makes about 6 dozen cookies.
This recipe is from Haystack Mountain School of Crafts in Deer Isle, Maine. One of my fave places to visit each fall and I finally got Rose the cookie lady to give up one of her recipes! She bakes large batches as per the notes in parentheses.
Ashley Raydo http://magpiesmagnolias.blogspot.com
Cute concept of incorporating the Christmas Gift tag on the Christmas card - very cool!
Jazz Tyrril-Smart www.eventthis.webs.com
The ANZAC Biscuit
Recipe from Jazz Tyrril-Smart
1 cup (150g) plain flour 125g butter
1 cup (90g) rolled oats 2 tbs golden syrup
1 cup (85g) desiccated coconut 1 tsp bicarbonate of soda
3/4 cup (155g) brown sugar
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan.
Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly.
Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
Southern Weddings Magazine “Holiday Ornament Swap”
April McEwen www.aprilmcewen.blogspot.com
Christmas ribbon was a great touch, handmade Christmas Tree ornament with sequins (got to love the bling)!
Katie Bond www.Twitter.com/ksbond
Beautifully packaged and a great reflection of Nashville! Love the card - looks like it was a fab wedding!
Simply elegant! Loved the eyelet in the business card - great idea!
Ho Ho Ho Y'all - so Southern! Traditional Santa signed by all the girls from SWM!
Jazz Tyrril-Smart www.eventthis.webs.com
Thanks to Brooklyn Bride and Southern Weddings Magazine for coordinating these great swaps!
Subscribe to:
Posts (Atom)
