Posts by Lawrence Doyle5

Hey there,
So, I totally blanked and missed a pill in my third pack. According to the instructions, I should just take it as soon as I remember—and then immediately start the next pack without taking a seven-day break, or, alternatively, stop taking them on the day I forgot and take a full seven-day break.
I went with the first option. Has anyone else dealt with this before? Based on the schedule, I’m supposed to get my period after finishing this second pack. Also, has anyone actually had their period while they were still actively taking the pills?
Just for context, I used to be on them for about four or five years before I got pregnant. Now that I've finished breastfeeding—the little one just turned one—I've started back on them mainly because my cycles have been all over the place.

Lawrence Doyle5 said:Can I change my handle from Los Angeles

Sure, you can—in principle, there's no rule against it—but since everyone gets one correction, wouldn't it be better to pick something similar without all those numbers attached? 🙂
Like, "The Sunny" should be available. 😁

I’d honestly drop "The" regardless, but just "Sunny" is already taken. 😢 That's why I went with the numbers (they mean something to me 🙂 )

Honestly, throughout my whole pregnancy, nothing really got under my skin—not even the constant belly touching, which I totally thought would drive me crazy, but it didn't.
But now that I’m hitting the home stretch and the due date is looming, all these daily comments from people have started to grate on my nerves: "When is it happening?", "Not yet?", "How are you feeling?", "We can't wait!", "Come on, hurry up!" 🙂🙂
Look, folks, it's not like I'm the one calling the shots here!! Just let me breathe—it'll happen when we head to the hospital and things actually start moving.

Back to what I was saying... honestly, it’s starting to get on my nerves how much I'm struggling to actually get comfortable enough to sleep. My back feels off, my hips are acting up—it's just constant, little annoyances everywhere... grrr. And the kicker? This is only six months in. If I'm already dealing with this, I can't even imagine what the rest of the year is going to look like.

hahaha... honestly, you guys are absolute legends!!! I can't stop laughing!!

Samuel Ross60 said:I could use some perspective here:
I’ve been entertaining this somewhat radical notion where I don't have my baby sleeping in the same bed as me, and instead, we move the crib into a separate nursery once they hit the two-month mark.
We would, of course, rely on a high-quality baby monitor.

Is this kind of thinking a sign that I’m fundamentally unfit for motherhood? Or should I just be looking into adoption instead?

A very anxious mother-to-be

~~~ Penso positivo ~~~

Honestly, even to me, that sounds a little extreme... seriously. Maybe try looking for advice on a different forum, or even call one of those free parenting hotlines—they'll definitely walk you through the pros and cons. Actually, I know a great guy named Milan who could probably give you some solid guidance on what to do... though, hey, instead of moving the baby to the nursery, why not just leave them in your room and you and your husband can move into the nursery? Haha.
🙂🙂

I was honestly so annoyed with the pastry chef. I knew—and I still know—that what Daniel Smith8 is saying is spot on; you really only need about a pound per person at most (I personally budgeted for just under a pound each), but when I went to ask her directly, she had the nerve to tell me: "It can't be any less than three pounds!" It felt a little shady, honestly. Look, I get it, her job is to move product and make a buck, but doing it like that? Just tacky.
Jessica Jackson13, if you're doing a dessert table, you aren't putting every single little treat out on display all at once, so you'll actually need less. You have to factor in that not everyone is going to get up and grab sweets during the dinner... everyone says that, based on experience...

wiredranger10 said:The idea of 20 ounces per person is actually accurate; that’s just the standard norm everywhere. That’s how my friends and I always used to do it.

So, how many sweets are left over?
I actually heard that about a pound per table of ten people is plenty! And I got that tip straight from the owner of the catering company, so... you know, an actual expert.
Maybe around 10 to 15 ounces? There's no way I'm ordering more than that because I really don't want to end up throwing anything away.

We’re actually getting ours from Absum. I have four different friends living in different parts of the US who all used them, and they didn't run into a single issue—not with the delivery, not with the scheduling, nothing.
The cake gets delivered straight to the restaurant on the actual wedding day, and it’s the same deal for any pastries being served at the venue. If you're ordering treats to take home, though, they can drop them off either the day before or the day of—whatever works best for your schedule—at your local grocery store.
Like I mentioned, my friends had zero complaints; they were all super happy with everything, and honestly, the sweets are delicious.
The only thing that really rubbed me the wrong way at the expo was when that lady there told me it would be at least $20 per person... it felt like she wasn't even interested in giving clients the full picture, just more focused on moving as much product as possible.

Rebecca James3 said:Ours is gonna look like this http://www.zaslike.com/files/a8cz87inkmy4lf7or5.jpg

The top layer is standard—exactly what everyone expects—but the bottom? It’s all Malaga Punch cream. I didn't want some over-the-top, tacky mess; I wanted something sophisticated. That's why I went with this design.

That cake is stunning! I am absolutely loving it!

I’ve been chewing on this one myself... is there actually enough cake on a single table for ten people?
It doesn't feel like it—especially if you look at those standard estimates suggesting about a third of a pound per person.
Oh, and here's a random little fun fact I stumbled upon... apparently, folks down in the South average about a tenth of a pound of sweets per head, while people out in the Midwest can easily polish off half a pound.

Dear Slavonica,

I could really use some advice here. Does anyone have a go-to person for custom invitation design?
Everything here in NYC is just so ridiculously overpriced—it feels like you're paying for the zip code more than the actual work—so I figured I’d check in with you all and see if there are better options out in the Midwest.
Thanks! 🙂

Roger Peterson77 said:Can someone please tell me if I’m losing my mind here? Is it actually normal that the hotel where we're hosting our banquet is trying to charge us extra for a slice of cake $5.75, when they sell the exact same thing in their cafe for just $4.25?!

Just to be clear, they aren't even doing any fancy decorating. It's not like they're adding anything special—they’d basically just smear some frosting on it and stick a few fresh flowers on top. They don't even have a cake stand! I actually have to rent one from an outside vendor.

I was already mentally gearing up for a massive showdown with them, but my fiancé is just laughing his head off, telling me I'm totally overreacting. Honestly, it’s not even about the extra couple of bucks; it’s just the principle of the thing!

Ugh, just another one in a long line of scammers! As soon as you mention it's for a wedding, they hike the price right up. It’s the same deal with hair stylists, makeup artists... whatever it is. A hairstyle doesn't cost more just because it's for a bride instead of a guest if the style is identical! It’s terrible. They’ll definitely try to bill this as a "wedding cake" when it's just a regular dessert in the cafe, even though they're the same... don't give them a single cent more than necessary.🙂

ruggedowl37 said:Well, I tried them about 10 days ago, and I was pretty disappointed.😠
For my own wedding, I went with Microsoft Bakery, and I'm heading there in a month to finalize all the details.

So, what kind of prices are we talking about over at Microsoft?

So, does anyone actually know how they calculate cake prices? I’m assuming it’s per person, or is there some other way they do it?
Is anyone here grabbing stuff from Abraham?
And do local bakeries ever offer any kind of discounts?