Weddingbee bios

My engagement ring is platinum with a sapphire center stone, two diamond baguettes, and small round diamonds along the band. The wedding band is curved to fit and includes small rounds along the band. It's antique styled with decoration along the band.

His is a brushed tungten band.

I ordered a bunch of assorted ranunculus from Fifty Flowers; the DIY part was really caring for them for several days leading up to the wedding. The morning of my wedding, my mom, MIL, and aunts placed them into vases. I used square vases in various sizes and shapes and hot-glued brown ribbon on the vases at the same height from the table on each vase.

Also on each table were some papers I made. Too bad it was drizzing rain before the ceremony so the colors bled slightly. We had trivia cards with one side of trivia about us and the other side with trivia about our new hometown. I also made menus for the buffet and drinks.

We have two giant cupcakes made from the Wilton mold that we decorated ourselves the morning of the wedding. We also bought a lot of little cupcakes from our neighborbood bakery. I made the cupcake flags myself with my printer, self-adhesive labels, and toothpicks.

 

I searched and searched for a caterer who had a good vegetarian luncheon menu. My wedding was in rural central Kentucky, and I feared being so far from a city would be detrimental to my menu. The venue's recommended caterer wanted to serve lasagna. While I love a good veggie lasagna, that was not what I pictured as my Memorial Day wedding luncheon.

I found a caterer out of Lexington who was willing to travel just over an hour to cater my event for 35 guests. Wow! Plus, the food was very good. I placed printed menus on each table and the food was served buffet style because it was more along the lines of heavy appetizers and I wanted my guests to be as adventurous (or not) as they chose.

Buffet Menu:

• Silver dollar falafel with tzatziki
• Curried ricotta & toasted pita points
• Spicy cilantro & jack quesadillas
• Polenta crostini in these varieties:
• Red onion confit and smoked mozzarella, eggplant parmesan, hummus
• Grilled vegetable kabobs with tahini
• Vegetarian spring rolls with Soy, spicy mustard, sweet & sour sauces
• Fresh cut fruit and dark chocolate dip