take a peek

Look - at that little counter thing over there... Yes, the one that says TWENTY FOUR DAYS until Todd and Tara get married.

Did you get chest flitters then too? It kind of feels like a heart attack but I'm sure it's just anxiety.

Good golly, it's been so crazy. Reply cards are coming in by the half dozen a day. I've got vendor meetings, engagement sessions, crafts to finish, favors to stuff, 7 lbs to lose, and about 104 other things to do. I hate my to do list right now and they normally make me feel better but not the big one. I have to come up with $2600 in the next 23 days and I'm just really sick over it. Did you know that I'm throwing a very nice wedding for 200 people on an $8000 budget? Yeah, I know - impressive right? Catering, venue, music, alcohol, DJ, and rentals - all done on 8k. I'm proud, especially when I see those stupid shows on WE network and the girls are all "I don't know if I can throw my dream wedding for 50k".

Makes me wanna barf.

So, anyhow... Today is the first day of October, which means I can officially put out my pumpkin flavored candles and make stuff using pumpkin. I was going to share this super simple recipe I found on allrecipes.com that I'm taking to poker tonight since I don't have a lot of time to write exactly ALL of the stuff that's going on right now.

I took a mental health day yesterday. haha It just sounds funny.

Here's the recipe - I'll be back to write more in a couple of days.

PUMPKIN FLUFF DIP
1 - 16 oz. container of frozen whipped topping (I'm using sugar free Cool-Whip)
1 - 5 oz. package instant vanilla pudding (sugar free again)
1 -15 oz. can solid pack pumpkin (not pie filling, actual pumpkin)
1 tsp pumpkin pie spice

Mix the pudding, pumpkin, and pumpkin spice together in a large bow. Fold in the Cool-Whip and fridge. I'm serving mine with Granny Smith apples and graham cracker sticks. YUM!

Peace out til later this week...