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Archive for January, 2008

This is a story that was posted on the WKYC.com website:

Cultured Diamonds Save You Money

 Cultured Diamond Necklace

Created: 1/31/2008 12:55:11 PM
Updated:1/31/2008 7:03:22 PM

Jewelry is always a big seller for Valentine’s Day, but for many “diamonds” are not in the budget.
Now there is a new ‘type’ of colored diamond not found in a mine but grown in a lab.

It’s got all the brilliance of a ‘natural’ stone, but costs a whole lot less!

If diamonds are a girl’s best friend, a discounted diamond could earn them a spot in the family.

So, for those looking for a fancy colored diamond, cultured diamonds may get you more bang for your bling.

“A cultured diamond has the same characteristics as a natural diamond. Same hardness, same refractive index, same brilliance.”

But cost about two-thirds less.

Why?

Gary Kleinhenz, who is the president of Kleinhenz Jewelers in Westlake says, these diamonds don’t come from the ground

They are grown in a lab.

“It’s created under the same conditions that diamonds are underneath the ground.”

The Gemesis cultured diamond making laboratory in Sarasota, Florida are where the diamonds are made.

The process starts with a tiny diamond seed that is placed in a growth chamber.

The chamber is capable of generating the 850,000 pounds per square inch of pressure and 2,700 degrees of heat necessary to make one diamond every four days.

“It is just crystals that grow upon crystals to create a larger piece of rough. The rough diamond is sent to the cutter to be polished into what you see in finished jewelry.”

When you put a cultured diamond on a diamond tester- it registers as a diamond.

And when we held it under a blue light, you could see the the seed the diamond grew from, right in the center.

“The nucleus of a Gemesis diamond is a piece of diamond.”

Right now you can only get them in yellow and orange.

Other colors will be available soon.

Industry leaders don’t expect them to replace the white diamonds everybody loves.

“I think most people want the whitest diamond they can find and fancy colored diamonds are almost for a right handed ring or a cocktail ring, moreso than the engagement ring.”

The Gemesis diamonds are certified by the Gemological Institute of America.

The key here is to know when you are buying one.

Make sure you are dealing with a knowledgeable jeweler who offers full-disclosure about where the diamond came from.

Video

Source:  http://www.wkyc.com/news/rss_article.aspx?ref=RSS&storyid=82428

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wedding-couple-cartoon.gif

Valentine’s Day is fast approaching.  In honor of the most romantic day of the year, I am sponsoring a contest!  I will award one couple a FREE package of services:

“Month of Coordination”

  That will include several meetings before the wedding, contact and confirmation with your vendors, and coordination of the rehearsal, wedding and reception.  Other details will be discussed with the winning couple.

To enter:  Please write a short essay (minimum of 300 words) of why you should be chosen as the winning couple.  You could write about your romantic proposal, the story of your courtship, or even some hardship that the two of you have overcome, that has made your relationship stronger.  What makes the two of you unique as a couple? 

You may enter the essays through the feedback link to this post, or you may email them to me.  Email address information can be found on my Contact Page. 

Winners must be 18 years or older.  Contest will begin 1/29/08, and end on 2/13/08.  Winners will be announced on Valentine’s Day, 2/14/08.  Winners will be asked to sign a waiver form if they would like their names and images posted on this blog.  Wedding must take place on or before 12/31/2009.  This contest is open to residents of Ohio.

If you would like more information, please feel free to contact me.

GOOD LUCK!!

 

Clip art source:  www.webweaver.nu/clipart/wedding-brides.shtml

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Hello Everyone!  I decided to add more pictures from The Chapel in the Moonlight, which took place this past New Year’s Eve.  My dear friend Terri caught some great shots!  Enjoy!!

The Wedding Cake, provided by Reeves' Cake Shop in Akron, OH.     A Wintry Centerpiece by Dee Jackson of Ufloral Design     Kimberly with The Honorable Judge Kathryn Michael

     Kimberly with Alia before her wedding ceremony.     Alia right before she joins her groom at the altar.

         

         

Lori & Leroy cutting the cake.         

         

          

Kimberly and Pastor Mark Bernard     Adam Sarata - Classical Guitarist    

Brett and Joe from Making the Moment, LLC     Brett and Joe     Kimberly and Terri

All pictures shown above are copyrighted to Love, Laughter & Elegance: Wedding & Event Planning.  Please do not copy without express consent.  Please contact us for information.

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Spring Green Inspiration Board

The weather is different all over the country at this time of year.  Right now, some of us are slogging through snow and freezing cold temperatures, while others are basking in the warm winter sunshine.  Winter has just officially started, and Spring seems a long, long way off.  But do not despair, it will be here sooner than you think!  For those of you who long for bright green leaves, colorful flowers, and gentle breezes, this mood board is for you.  Enjoy!!

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Easy, Breezy & Beachy Inspiration Board

Ah, the Beach!!  Sun, Sand, Surf, and more.  I love being on vacation at the beach, feeling light and fresh, and really relaxed.  The colors of the seashore are amazing, ranging from cool blue-gray to vibrant aqua.  Throw in bright golden sunshine, green tropical plants, and lush flowers, and you have an amazing backdrop for a seaside wedding.  Incorporating these elements into your celebration is easy, and the styles can range from yacht club preppy to caribbean casual. 

For this inspiration board, I went with a “relaxed retro” feeling.  The colors are a little softer, but still gorgeous.  Enjoy! 

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Hello Everyone!  I know that you have been anxiously awaiting the pictures from the big night – First Night Akron 2008.  My particular event, The Chapel in the Moonlight, was the most successful evening we’ve had in the 3 years that I have been involved with First Night Akron!  We had 12 scheduled couples that either got married, or renewed their wedding vows.  We also had many couples come in from the outdoor festivities to observe the ceremonies, and decide on a whim to renew their vows.  It’s a very romantic evening for all!

We were very happy to have Brett and Joe, from Making the Moment, LLC, as our featured Photographers for our event!  You can see more of their work at their site, www.makingthemoment.com.   Below are some of their favorite shots they took throughout the evening.  Thank you, Brett and Joe, for sharing these with us!

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

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These desserts are simply sinful, and look too good to resist!!  What a way to finish off a great meal, any time of the year!  This feature is from BizBash NY:

 

Sweet Endings
Reward guests for braving winter weather with these five desserts that spotlight seasonal fruit, aromatic spices, and rich flavors.
CONTINUED >
Photo Gallery Well Dunn Catering in Washington, D.C., offers a roasted Anjou pear  crisp. Chef Michael Payne places the pear on a caramelized puff pastry  raft and pairs it with house-made Hawaiian white-honey ice cream and  reduced blood-orange puree. The dish is garnished with pomegranate  seeds and a sliver of honeycomb.
Well Dunn Catering in Washington, D.C., offers a roasted Anjou pear  crisp. Chef Michael Payne places the pear on a caramelized puff pastry  raft and pairs it with house-made Hawaiian white-honey ice cream and  reduced blood-orange puree. The dish is garnished with pomegranate  seeds and a sliver of honeycomb.                                            Chicago's Calihan Catering's moist honey ginger cake is a new twist on  traditional spice cake. Pastry chef Pedro Gomez completes the dish with  cider-poached apples, caramel sauce, and a
                    New York-based Sebastians makes a bright and tangy cranberry-orange upside-down cake. The cake is flavored with citrus and cinnamon and baked on top of a layer of sugar-coated cranberries. Pastry chef Kathleen McAllister finishes it with orange syrup, frozen orange mousse, and a cranberry-orange sugar stick.                                            Toronto's Bite Catering serves its mini praline and caramel bread pudding in an espresso cup. Chefs Lara Katz and Karen Rachlin bake cubes of brioche in a sweet cream mixture, then top the puddings with caramel and crushed pecans.
                    Los Angeles-based Global Cuisine offers a s'mores-like chocolate Bavarian cream tart. Pastry chef Todd Dickinson tops the pastry with marshmallow meringue and chocolate shavings.                       
Chicago’s Calihan Catering‘s moist honey ginger cake is a new twist on traditional spice cake. Pastry chef Pedro Gomez completes the dish with cider-poached apples, caramel sauce, and a “snow globe” made of sugar and filled with vanilla ice cream.
Photo: Michael Maes for BizBash
   —Lisa Cericola

Source:  http://www.bizbash.com/newyork/content/editorial/e9414.php#photosanchor

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