It’s officially the end of the first week of September, and we’ve been busy driving up a storm to venues, ranches, and scoping out all the details for our fall and early 2014 weddings. The Texas highway in 104F heat is quite the sight, and the most recent death of our clutch + gear shift system in the VW thankfully happened after a ranch trip 2.5 hours away, rather than right in the middle of it! I’m Boston bound tomorrow for four days of family time with my in-laws, boat rides to Martha’s Vineyard, along with much needed runs along the Charles’ River, poking around Cambridge, and enjoying some R&R. [and some high 70sF weather! High five East Coast, you’re looking GOOD!]
Hannah and Caitlin are holding down the fort, keeping us all organized and on task, and it’s amazing to think back on exactly what and where I was this time last year, and where we are now. We have a fantastic group of ladies [and gentlemen] that help us out, and I’m grateful for all those that are now part of our little den of creatives. I’m almost most excited about getting the fall season rolling to see all our people again!
Some interesting tid bits around the interwebs this week: Read More
Naomi, a talented florist in her own right, invited us down to Houston last spring to put together florals for her Houston Zoo wedding celebration with Rachel. She came to us with a clear idea of what she was looking for — a romantic and lush mix of creams, blush pink, with dusty miller and green foliage. While it was a ‘warm’ Saturday in May, Jenn Huang‘s incredible images don’t even let on! And Naomi’s Ines di Santo dress was absolutely incredible!
Check out Rachel and Naomi’s Houston Zoo wedding featured on 100 Layer Cake // Brides.com // Project Wedding Read More
I’m good friends with the ladies over at Antiquaria, and was more than a little excited upon hearing that the lovely Bailey was engaged to her high school sweetheart. Wanting a small, intimate wedding, they opted for a small public park in La Jolla for the ceremony, and a nearby restaurant for celebrating. Their 30 person guest count kept it really special for their guests (including me!), and we appreciated the amount of thought and detail Bailey put into the day’s personal touches.
We helped with the florals, and stuck with simple bud vases lining the table in the mix of copper, golden yellow, dusty blue, and soft greens that Bailey had dreamt up. It was an eclectic mix that subtly refers to the sea without screaming “Shells! Starfish! Coral!”. For the bouquet, she let me loose, and I fashioned one of my favourite bouquets to date! I took advantage of the LA Flower Market and found some foxglove, local garden roses, astilbe for texture, and late in the season copper-gold ranunculus. I was also able to forage some foliage that was the perfect shade of plum. Tied tight with a gold metallic ribbon, it’s definitely a showstopper!
I’m always a fan of small gatherings — and we actually do quite a number of smaller weddings — as it really lets you invest in the small details that make it especially personal. It was a treat to work on this for Bailey and Dominic, and especially lovely to be part of the celebration.
Finally, don’t miss out on the all the added details from the feature on Martha Stewart’s blog!
Let’s call this the “watermelon + summer day dreams edition” — which, here, might involve a lot of thinking about cool recipes (literally), cooler temperatures, swimming holes, and vacations out of the 103F Texas heat.
That being said, we’ve been busy this week! Check it out:
We’re back from a long weekend on the Southeast Texas coast down in Port Aransas and Rockport scouting for some seaside venues for a spring 2014 wedding. The couple grew up in the area, which means we couldn’t go fifteen feet without bumping into an old friend! The ceremony is also slated for the same church the groom’s parents were married in which couldn’t be sweeter. The stunning ocean views are definitely some of the perks of the job, especially since they lent us a nice breeze, which in Texas, we are always hoping for. Bring on the peel ‘n eat shrimp! (Which were so delicious, by the way.)