I apologize for being scarce with details.  I thought y’all didn’t care (and maybe you don’t!), and I really wanted to keep the focus on desserts because the core of me is made of sugar and that’s all there is.

The truth is, I’m not very bride-y.  I accredit this to two things:
1.  I can’t freaking believe I met a man as wonderful as Brian, and I’m so excited to marry him that I don’t care about wedding details.
2.  I’m 28 years old.  I’m far from your young bride who often has little else in her life in terms of excitement.  And I’ll add a #3 while I’m at it:
3.  I hate attention.  I’m shy in large crowds of people. I explained some of my feelings  about this already.

So, that being said, I haven’t been stressing about wedding details.  For one, I hired a wedding planner.  I can’t recommend this enough.  We live in Kansas, and the wedding is in McKinney, Texas.  Once a month, Brian and I go down to meet with the wedding planner all day Saturday and Sunday.  Not only is she a Saint for clearing her weekends for us, but also, I trust her 100%.  She’s articulate, she’s a perfectionist, and I know she’ll pull off a shindig that would be way better than what I would come up with on my own.

When: The date is February 23.

Here’s the front and back of our Save the Dates. The ones that were mailed out had cute rounded corners. This is just a .pdf.



All photos and design by Wrenn Bird Photography

Colors:  I finally decided on poppy orange and turquoise as my colors.  I resisted it for quite a while because it’s so popular right now, but you know what?  My kitchen is turquoise and I love it.  And orange is beautiful in my eyes.  Since we have quite an extensive agriculture background, we’re working in lots of wheat and cotton into the arrangements (see the wheat on the Save The Dates?). Succulents make me sing.
My florist (Dr. Delphinium in Dallas) is copying this bouquet from Pinterest for me:


Bouquet: http://pinterest.com/pin/86201780339192521/
Succulent pots: http://pinterest.com/pin/86201780338866742/

Place settings:  Here’s the look we’re going for (minus the flower on the burlap bag).  The center piece on each round table will include white vintage hobnail vases.  I’ll share a photo after the wedding of how it turns out.


Food:  The food is what we care about the most.  The caterers (a father and daughter team) make EVERYTHING from scratch—no pre-made frozen crap.  The daughter has won state fair competitions for her barbecue sauce and her homemade yeast rolls.  When I found that out, I pretty much said “where do I sign?”

So, since we’re getting married during Lent, the rehearsal dinner on Friday must be fish.

Rehearsal Dinner menu:  crab cakes over salad, fried fish, macaroni and cheese, green beans with new potatoes, and fried okra (my personal favorite).  Dessert is peach cobbler and lemon bars.

Another selling factor of this caterer is that they compete in those barbecue competitions across the South.  When Brian heard that, he practically said “where do I sign?”

Wedding reception menu:  Texas barbecue brisket for me, pulled pork sliders on yeast rolls for Brian, green beans with bacon, cole slaw, baked beans, loaded baked potato salad, deviled eggs, and corn bread.  There are also appetizers for the whiskey tasting, which I’ll get to in a bit.

Wedding cake is part carrot cake with cream cheese frosting (Brian’s favorite) and part vanilla cake with caramel frosting.  We ordered our cake from a cute new bakery.  I’m excited to support her new business.  Plus, it was only $300!

Where:  Our ceremony is at a Church, and our reception is at an old flour mill in downtown McKinney.  If you’re from north Texas and haven’t been back in years, McKinney is happenin’!  The downtown square is full of unique restaurants, art walks, fun shopping, and even a wine bar.  I can’t wait for our guests to hang out in the square.

Who:  I only have one attendant:  Brian’s sister.  She’s wearing a long orange dress.  Brian only has a best-man.

Brian has been helping LOTS with the wedding. Brian decided that our guests would have a whiskey tasting hour while we take photos after the ceremony.  He and my dad picked out 6 different types of whiskey (including white moonshine, DUH!) and guests will sip whiskey while the pourers teach a mini-class and lead a discussion on whiskey.  They will also have appetizers during this time.  And I really want to mention that tiny succulent plants will be potted on each whiskey table (just like the ones in the photo above).  I love this detail.

The appetizers that will be passed during the whiskey tasting are: pimento cheese on homemade crackers, puff pastry bites with brie and cranberry sauce, and southwest chicken tartlets.

Photo: Wrenn Bird Photography

Photo: Wrenn Bird Photography

The other really exciting thing Brian is responsible for is the ice cream bar.  Instead of a groom’s cake, Brian wanted an ice cream bar.  The man is an ice cream fiend.  There’s a local ice cream shop in my hometown that makes the best flavors.  Each guest will choose between chocolate and vanilla and then decide between multitudes of toppings.

Wearing:  A white wedding dress with white cowboy boots.  Duh.  I’m a Texan.


We mailed out 75 invitations, but are only expecting around 50 guests total.  Any place we would have chosen to get married (either Texas, California or Georgia) would have required travel for everyone, so I’m very lucky that Brian agreed to settle on my hometown.

Oh, rings!  I have my grandmother’s wedding band.  My grandpa bought it when he was briefly stationed in Kansas in the Army.  (What a coincidence that they were married in Kansas, and then 60+ years later, I would be starting my own marriage in Kansas).  I had her ring polished and I had to add a bit more gold on the places where it was thinning out from 63 years of use.  Brian has a gold band with a milgrain edge.

Photo: Wrenn Bird Photography

Photo: Wrenn Bird Photography

Challenges:  The most challenging thing about our wedding prep has been the Church preparation.  We’re doing our pre-marriage counseling and prep at our home Church in Kansas and transferring the paperwork to Texas.  Somehow, the lines of communication were crossed, and we ended up with double the amount of prep work.  We completed a compatibility test and attended at least 6 sessions of counseling regarding any issues we didn’t score 100% compatible.  Then, we also had to complete an online class made up of 9 sessions that require 2-3 hours each.  I’m grateful that the Church is the center of our marriage prep, because really, folks, that’s what it’s all about.  It’s not about coordinating colors, napkin folding, or detailed décor.   In a world with a 50% divorce rate, we’ll take all the preparation and counseling we can get!

What am I doing personally to prepare for the wedding?  Well, I started getting facials every month.  I’ve been drinking lots of water and hot green tea, eating lots of avocados, red grapefruits, walnuts, flax, carrots and mangos.  I have to confess I’ve also been hitting the tanning beds.  I don’t want my skin to match my dress, but I’m also scared of skin cancer so I wear sunscreen in the tanning bed.  That might make tanning moot.

Honeymoon:  Oh, the honeymoon!!  We have a great honeymoon plan.  I hate flying, so I always envisioned a road trip.  Brian had the idea to road trip across the South and visit all of our favorite cities.  I’m on board!  Here’s the map:


I’ve never been to New Orleans and have always wanted to go. I’ve always wanted to take Brian to Birmingham, Alabama because I love it.  Plus, we get to stop through Tuscaloosa, home of his favorite barbecue joint:  Dreamland.  We’ll pass through Atlanta on our way to Savannah and probably stop to eat at Mary Mac’s Tea Room again and see Brian’s family.  Then, on to Savannah for relaxation and Paula Deen food.  Amen.  We’ll fly home from there.

Thanks everyone for your sweet wishes, and thanks again to my wonderful blog friends who made me feel so special.