Skip on over to United with Love today to check out my guest post about finding the right wedding professional for you.
So great to see Maddy and Matt’s wedding announcement in the New York Times yesterday. Their wedding at the National Museum of Women in the Arts on Saturday was lovely!
I was so excited to see one of my January weddings featured in the Washington Post recently. Nancy and Scott were an amazing couple to work with and we lucked out with a gorgeous, sunny day for their wedding. One of my favorite things about this wedding was that Nancy’s wedding dress has been worn by every woman in her family since 1950.
You can see more photos in the Washington Post gallery, here.
Valentine’s Day is next week, so here’s a little inspiration that I pulled together for my clients who are getting married this month. Combining sophistication and romance, it’s sure to be fabulous!
My next two weddings have me feeling the love. Both couples are absolutely bubbling over with love for one another and excitement about their wedding. It makes me feel good just being with them and has inspired me to share a few of my favorite love poems and quotes. From your ceremony program to a reading to cocktail napkins and signs at the reception, there are numerous ways to spread the love on your wedding day.
I Carry Your Heart With Me
i carry your heart with me (i carry it in
my heart) i am never without it (anywhere
i go you go, my dear; and whatever is done
by only me is your doing, my darling)
no fate (for you are my fate, my sweet) i want
no world (for beautiful you are my world, my true)
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you
here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life; which grows
higher than the soul can hope or mind can hide)
and this is the wonder that’s keeping the stars apart
i carry your heart (i carry it in my heart)
“You know you’re in love when you can’t fall asleep because reality is better than your dreams.”
― Dr. Seuss
Love does not consist in gazing at each other, but in looking together in the same direction.
– Antoine de Saint-Exupery
“I Like You”
by Samuel Stoddard
I like you and I know why.
I like you because you are a good person to like.
I like you because when I tell you something special, you know it’s special
And you remember it a long, long time.
You say, Remember when you told me something special
And both of us remember
When I think something is important
you think it’s important too
When I say something funny, you laugh
I think I’m funny and you think I’m funny too
I like you because you know where I’m ticklish
And you don’t tickle me there
except just a little tiny bit
But if you do, then I know where to tickle you too
You know how to be silly
That’s why I like you
Boy are you ever silly
I never met anybody sillier than me till I met you
I like you because you know when it’s time to stop being silly
Maybe day after tomorrow
Too late, it’s a quarter past silly
Sometimes we don’t say a word
We snurkle under fences
We spy secret places
If I am a goofus on the roofus hollering my head off
You are one too
If I pretend I am drowning, you pretend you are saving me
If I am getting ready to pop a paper bag,
then you are getting ready to jump
That’s because you really like me
You really like me, don’t you
And I really like you back
And you like me back and I like you back
And that’s the way we keep on going every day
And I like you because if we go away together
And if we are in Grand Central Station
And if I get lost
Then you are the one that is yelling for me
“Where are you?”
“Here I am”
I like you because I don’t know why but
Everything that happens is nicer with you
I can’t remember when I didn’t like you
It must have been lonesome then
I like you because because because
I forget why I like you but I do
So many reasons
I don’t know why
I guess I don’t know why I really like you
Why do I like you
I guess I just like you
I guess I just like you because I love you.
Gifts of the Sea
by Anne Morrow Lindburgh
“When you love someone you do not love them all the time, in exactly the same way, from moment to moment. It is an impossibility. The only continuity possible, in life as in love, is in growth, in fluidity, in freedom, in the sense that dancers are free, barely touching as they pass, but partners in the same pattern.
The only real security is not in owning or possessing, not in demanding or expecting, not in hoping even. Security in a relationship lies neither in looking back to what was in nostalgia, nor forward to what might be in dread or anticipation, but living in the present relationship and accepting it as it is now. One must accept the security of the winged life, of ebb and flow, of intermittency.”
by Pablo Neruda
I don’t love you as if you were the salt-rose, topaz or arrow of carnations that propagate fire: I love you as certain dark things are loved, secretly, between the shadow and the soul. I love you as the plant that doesn’t bloom, and carries hidden within itself the light of those flowers, and thanks to your love, darkly in my body lives the dense fragrance that rises from the earth. I love you without knowing how, or when, or from where, I love you simply, without problems or pride: I love you in this way because I know no other way of loving but this, in which there is no I or you; so intimate that your hand upon my chest is my hand, so intimate that when I fall asleep it is your eyes that close.
Excerpt from The Velveteen Rabbit
By Margery Williams
“What is REAL?” asked the Rabbit one day, when they were lying side by side near the nursery fender, before Nana came to tidy the room. “Does it mean having things that buzz inside you and a stick-out handle?”
“Real isn’t how you are made,” said the Skin Horse. “It’s a thing that happens to you. When a child loves you for a long, long time, not just to play with, but Really loves you, then you become Real.”
“Does it hurt?” asked the Rabbit.
“Sometimes,” said the Skin Horse, for he was always truthful. “When you are Real you don’t mind being hurt.”
“Does it happen all at once, like being wound up,” he asked, “or bit by bit?”
“It doesn’t happen all at once,” said the Skin Horse. “You become. It takes a long time. That’s why it doesn’t happen often to people who break easily, or have sharp edges, or who have to be carefully kept. Generally, by the time you are Real, most of your hair has been loved off, and your eyes drop out and you get all loose in the joints and very shabby. But these things don’t matter at all, because once you are Real you can’t be ugly, except to people who don’t understand.”
“I suppose you are real?” said the Rabbit. And then he wished he had not said it, for he thought the Skin Horse might be sensitive. But the Skin Horse only smiled. “The boy’s uncle made me Real,” he said. “That was a great many years ago; but once you are Real you can’t become unreal again. It lasts for always.”
Excerpt from Mere Christianity
by C.S. Lewis
If the old fairy-tale ending “They lived happily ever after” is taken to mean “They felt for the next fifty years exactly as they felt the day before they were married,” then it says what probably never was nor ever would be true, and would be highly undesirable if it were.
Who could bear to live in that excitement for even five years? What would become of your work, your appetite, your sleep, your friendships? But, of course, ceasing to be “in love” need not mean ceasing to love.
Love in this second sense-love as distinct from “being in love”—is not merely a feeling. It is a deep unity, maintained by the will and deliberately strengthened by habit; reinforced by (in Christian marriages) the grace which both partners ask, and receive, from God.
They can have this love for each other even at those moments when they do not like each other; as you love yourself even when you do not like yourself.
They can retain this love even when each would easily, if they allowed themselves, be “in love” with someone else. “Being in love” first moved them to promise fidelity: this quieter love enables them to keep the promise. It is on this love that the engine of marriage is run: being in love was the explosion that started it.”
Excerpt from Captain Corelli’s Mandolin
by Louis de Bernieres
Love is a temporary madness, it erupts like volcanoes and then subsides.
And when it subsides you have to make a decision. You have to work out whether your roots have so entwined together that it is inconceivable that you should ever part.
Because this is what love is. Love is not breathlessness, it is not excitement, it is not the promulgation of eternal passion. That is just being “in love” which any fool can do.
Love itself is what is left over when being in love has burned away, and this is both an art and a fortunate accident.
Those that truly love, have roots that grow towards each other underground, and when all the pretty blossom have fallen from their branches, they find that they are one tree and not two.
Excerpt from a Letter to his Wife Mary
by William Wordsworth
Every day every hour every moment makes me feel more deeply how blessed we are in each other, how purely how faithfully how ardently, and how tenderly we love each other; I put this last word last because, though I am persuaded that a deep affection is not uncommon in married life, yet I am confident that a lively, gushing, thought-employing, spirit-stirring, passion of love is very rare even among good people… O, I love you with a passion of love which grows ’til I tremble to think of its strength.
The greatest thing you’ll ever learn is just to love and be loved in return.
– from the film Moulin Rouge
Here are just a few gift ideas for the bride-to-be in your life. Happy shopping!
Relax and de-stress together with a mani/pedi and mimosas at Mimosa DC.
She needs her beauty sleep, so what better than a custom eye mask inspired by Breakfast at Tiffany’s?
A pretty kimono robe for her to wear while getting ready on her wedding day would be the perfect fit!
Practice toasting to the happy couple with these rose-colored Champagne Coupes from BHLDN.
She’ll definitely remember her lines with this adorable “I Do” necklace from Kate Spade.
Even tired dancing feet should sparkle!
These cute calling cards would be just right for a new Mrs.
I have been in denial for weeks (OK, months!), but I can’t escape it any longer. It is Fall. Pumpkins, changing colors of the leaves on trees, heavy coats and the start of the holiday season. Here are just a few colors palettes I’ve been playing with this season. The beauty of these options is that you can choose one complimentary color or use all four together!
Here are a few ideas I’ve been collecting for unique alternatives to mark the spot where you will say “I Do.”
In the final part of my series on 2011 trends, I asked Joel Wolke at Occasions Caterers, Steve Dunn at Well Dunn, and Kelsey Hendrickson at Windows Catering to share some of their expertise and insight on the current trends in event catering.
Here are just a few ideas for you to think about as you plan your next event.
Farm to Table: Local and seasonal produce continues to be growing in popularity. Occasions Caterers has developed a series of “100 mile” radius menus which are very popular, particularly with wedding clients looking for a truly local dining experience
A Taste of History: In addition to sourcing locally, Well Dunn has started growing its own produce, some with links to the past. Steve Dunn tells us: “In this area, we can link our culinary tradition to Thomas Jefferson who used Monticello as a testing ground for importing agricultural ideas from Europe and France in particular, as well as inventing agricultural methods and products of his own. One of the tomatoes that he grew, Virginia Sweets, are now part of the tomato repertoire in Well Dunn’s farm plot. The Virginia Sweet is a small orange and red skinned tomato with a sweet deep pink interior. We are using it in our kitchens for everything from Caponata to balsamic scented tomato sauces, which we hope to have on hand through the holidays.”
Around the World: According to Windows Catering, a lot of couples want to incorporate more ethnic foods into their menus, whether it’s in hors d’ouevres, stations or the dessert table. For example, a bride and groom who got engaged on the Great Wall of China decided to have all the hors d’ouevres at their wedding be Chinese inspired.
Having catered this year’s Washington National Opera Ball at the Embassy of the Peoples Republic of China, Occasions Caterers can now offer their customers some of the new items specially created for the event. They have a line of “modern Shanghai” hors d’oeuvres including tea-smoked quail egg with pickled crab, Shanghai-style pork meatballs served from tiny woks, and phyllo “birds nests” filled with Cantonese lobster.
Small Plates: Another trend noticed by caterers is an increase in interest for small plate menus. Well Dunn translates this trend in a number of ways, including offering multiple small selections in a single course. You get to cover a lot more culinary ground by offering a selection of salads or a soup and salad combination in a single course.
A Trio of Petit Salads
Manchego, Grilled Peach and Micro Green Salad
Baby Greens with Figs, Goat Cheese and Toasted Hazelnuts
Tomato and Mozzarella Salad with a Chiffonade of Basil and a drizzle of Balsamic Reduction
Outside the Box: According to Windows, their clients have been thinking of new and different ways to approach the food at their venue. A big trend they have noticed has been hiring food trucks for some portion of the evening. Whether it’s a taco truck during cocktails or donuts at the end of the night. They have also enjoyed working with clients on unique wedding reception ideas. For example, they recently worked on an extremely creative wedding where the bride wanted her reception to be a picnic style lunch. Guests could seat themselves at various picnic baskets and serve themselves from a wheelbarrow filled with champagne and wine. An adorable touch was that each blanket had it’s own basket filled with baguettes, artisan water and gourmet spreads.
Similarly, Occasions has noted a continued interest in going “outside” of the mainstream and providing artisan foods, i.e. things which are made by hand in small batches or using antique methods. Recent examples include an explosion of charcuterie specialists, European style unpasteurized cheeses, small batch beer and wine, and chocolates made with single-source cocoa.
Always In Style: I asked each caterer their opinion on some ideas that will always be in style. Unanimously, they all said that delicious, well-prepared food served by exceptional staff will always be in style.
In addition to the above ideas, here are a few additional trends Occasions Caterers started to see this year that may become even more popular in the coming year.
- Molecular gastronomy
- Pies – from an all-pie dessert buffet to mini whoopie pies
- Salty-sweet desserts (e.g. salted caramel, popcorn, and bacon dust)
- Scandinavian cuisine
- Pickled foods (house-made chutneys, ketchups, pickles)
A huge thank you to Joel, Kelsey and Steve for their fabulous insight and expertise!