Category Archives: Photography

Wedding Flowers: Of Feathers and Faux

At this past weekend’s wedding, the bride made a special request for synthetic flowers due to various familial allergy issues. And I accepted the challenge. I had several guests comment that they had to feel the flowers because they didn’t believe they weren’t real. She wanted yellow roses and white calla lilies, and since the bridesmaids were wearing teal, we pulled all the colors together with peacock feathers! Here’s a sample:

Bride and Groom

Bride and Groom

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Cake Decorations

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Up close of Cake Decor

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Reception Tables with Cake Decor

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Reception Centerpieces (the groom hand crafted and polished the wood rounds under the vases).

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A special “Grandparents’ Arrangement” to honor each grandparent who couldn’t be there.

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A closer look at the Grandparents’ Arrangement

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Tossing Bouquet (a smaller version of the bridal bouquet)

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Corsage

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Mother of the Bride’s Corsage

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Boutonnieres (the only difference for the groom’s was a silver ribbon, to match the bride’s bouquet)

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Adorable Flower Girl

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A closer look at the Flower Girl’s Basket

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Bridesmaids carried 3 simple long stem roses (the groom also handcrafted the bridesmaids’ necklaces!)

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Choir rail of greenery and dogwoods with candles

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A closer look at the choir rail at the front of the church

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Tulle Pew Hangers with glittered teal stems and peacock feathers, wrapped with a silver ribbon to coordinate with the bride and groom

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Another Corsage

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One more Corsage

If you’re in the Greenville, South Carolina area and would like more information about having customized flower arrangements created for your special day, contact us at TheArtisanHoneybee@gmail.com.

Wedding Flowers: Rustic Elegance

This weekend, I had the opportunity to do flowers for our good friends Ben & Ashley’s wedding. It was a beautiful setting at the Lodge at Table Rock State Park, and the flowers were so much fun to work with–full of natural beauty and rustic charm, just like their backdrop. So thankful that the snow and ice cleared up to make this beautiful day possible. Bryan and I were able to get some really nice pictures, so here’s a look at the day.

The Bride and Groom

Bridal Bouquet

Bridal Bouquet with Burlap and Lace – Blush Spray Roses, Pink and Plum Ranunculus, Lavender Stems, Waxflowers, Button Mums, White Hydrangea, Summer Pinks, Silver Brunia, Pink Astilbe, Purple Stock and Snapdragons, Blush Larkspur, White Alstromeria, Globe Thistles, and Heather

Bridal Crown of Waxflowers and Summer Pinks

Bridal Crown of Waxflowers and Summer Pinks

The Beautiful Bride, Ashley

The Beautiful Bride, Ashley with a closer look at her bouquet and crown – she could not have been more beautiful (or more happy) – some even said she looked “as gorgeous as an elven princess” – and I agree*

Congratulations, Ben & Ashley!

Congratulations, Ben & Ashley! What a beautiful wedding! God has truly done an amazing work in and through each of you, and I can’t wait to see how He will use you together as a couple for His glory in the days and years to come! We love you!*

The Lodge at Table Rock

Guestbook arrangements

Guestbook table arrangements of White Hydrangea and Lavender Sprigs

The Ceremony

The Ceremony (one of Ashley’s friends did the tulle and arrangement over the fireplace, as well as the reception hall decorations)*

The Bridal Party

Bouquets

Lovely ladies with their lovely bouquets on the bridge outside the lodge*

Bridesmaid's Bouquet

Bridesmaid’s Bouquet – White Hydrangea, Cream and Blush Spray Roses, Pink Astilbe, Heather, Purple Stock and Snapdragons, Plum Button Mums, Globe Thistles and Sprigs of Lavender, wrapped in burlap

Bridal Party at Table Rock State Park

Bridal Party at Table Rock State Park*

Boutonnieres and Corsages

Grandma's Corsage

Corsage of White Larkspur, Blush Spray Roses, Plum Ranunculus, White Alstromeria, Waxflower and Sprigs of Lavender

Boutonnieres

The Boutonnieres for the guys featured Globe Thistles, Silver Brunia, Lavender, and Fresh Mint and Sage Leaves, wrapped in burlap*

Mother of the Groom's Corsage

Mother of the Groom’s Corsage – Plum Ranunculus, White Alstromeria, Cream Spray Roses, Waxflower and Sprigs of Lavender

Mother of the Bride's Corsage

Mother of the Bride’s Corsage – Pink Ranunculus, Cream Spray Roses, White Alstromeria, Waxflower and Sprigs of Lavender with Burlap

Another corsage

Corsage of Plum Ranunculus, White Alstromeria, Waxflower and Lavender Sprigs

The Reception

The bride made this beautiful banner and garland, and I brought some extra flowers for her friend that decorations on site to fill in the garland.

The bride made this beautiful banner and garland, and I brought some extra flowers for her friend that did decorations on site to fill in the garland.*

Reception Food Tables

Reception Food Tables – arrangements featured White Hydrangea, Blush Spray Roses, Silver Brunia, White Alstromeria, Waxflower and Sprigs of Lavender

And, My Favorite, The Cake

Cake Swag and a Cloud of Baby's Breath

Last but certainly not least, a Floral Cake Swag and a Cloud Base of Baby’s Breath – featuring Pink and Plum Ranunculus, Blush Larkspur, Cream Spray Roses, Purple Stock and Snapdragons, Lavender Button Mums, Heather, Summer Pinks, White Alstromeria, Lavender Sprigs, and Fresh Mint and Sage Leaves*

If you are in the Greenville, South Carolina area and would like more information about floral arrangements for your next event, contact me at theartisanhoneybee@gmail.com.

(*Note: Pictures with an asterisk were taken by Bryan McKinnon; other pictures taken by Melissa McKinnon. All copyrights reserved.)

Finally…Flower Pictures to Share…

Here are some of the pictures of the flowers from the recent wedding I did. This wedding’s flower lineup included white hydrangeas, calla lilies and roses, blue delphinium, purple statice, peach wax flowers, green hypericum berries and grass…oh, and blue thistle! I have to admit I was a little nervous about this particular combination of flowers, but it turned out to be a beautiful mix!

The following pictures are courtesy of Joshua and Candace Spencer of Lotus Creative Studios:

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And here are a few extra pictures I took. The best part was secretly adding the bride’s grandmother’s brooches into the bouquet–a special request of the mother of the bride that made it extra special for her daughter:

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The Beauty of Color: Wedding Flowers with Vividly Brilliant Hues

On June 15th, I had the privilege of creating flower arrangements, bouquets, boutonnieres, and corsages for our dear friends Sarah and Jordan’s wedding day!  Below are a sample of the flowers (pictures courtesy of Cariad Photography, David Siglin, and Melissa McKinnon).

Bridal Bouquet: pink peonies, orange ranunculus, white and yellow mini-roses, Bells of Ireland, green mini-hydrangeas, seeded eucalyptus, peach and pink snapdragons, peach hypericum berries, green lisianthus, and dried lotus pods. Wrapped in burlap and lace ribbon with pearl pins and a lock.

Another angle of the bridal bouquet…

Each of the bridesmaids’ bouquets had white hydrangeas and one or two elements from the bridal bouquet. The groom’s boutonniere had a key to match the bride’s lock on her bouquet.

Up close of the groom’s bout with yellow mini-rose, green lisianthus, and key to match the lock on the bride’s bouquet (picture courtesy of David Siglin).

Here’s the bride’s lock attached with peach pearl pins on the burlap and lace ribbon (taken on my iPhone).

Corsages with mini green hydrangeas, mini white roses, peach and green hypericum berries, and some fresh lavender from my flowerbed (picture taken on my iPhone).

Altar arrangement in honor of grandparents who could not be at the wedding–irises for one grandmother, spring flowers for another, and fresh fruit (blueberry branches, lemons, and limes) for a grandfather. Used extra burlap to tie in to the rest of the wedding theme. Same flowers as the bouquets, with purple delphiniums and orange calla lilies as well (picture taken on my iPhone).

Bouts with green pom-pom mums, green hypericum berries, and thin white ribbon (picture taken on my iPhone).

Bout up close (picture courtesy of David Siglin).

Instead of corsages, the mothers carried nosegays. The mother of the bride’s is on the left and matches the bride’s bouquet; the mother of the groom’s is on the right and matches the groom’s boutonniere (picture taken on my iPhone).

Last but not least…the tossing bouquet… (picture courtesy of David Siglin).

This wedding was so much fun–maybe my most fun wedding yet–because of ALL of the brilliant, vivid colors! The bright pinks and corals were so pretty! And even though the pink peonies are expensive, they were worth every penny! And I had fun having my sister help me with the bouquets the night before the wedding.

Sweet Potato Waffle and Organic Fruit Salad with Agave Nectar

The waffle was left over from breakfast with Bryan and his folks at Tommy’s Country Ham House and I topped it with fruit from our Milk and Honey Organics produce basket. Kiwi, Satsuma, Honeycrisp Apple, Pear, and Blueberries drizzled with agave nectar! So yummy!

Sweet Paul’s Thanksgiving…And His New Winter Magazine!

If you love beautiful photographs of delicious food, fun crafts and home decorating ideas that will make you smile, then check out Sweet Paul! They also have recipes to go along with the beautiful food pics and some DIY gift wrap inspiration! Enjoy!

Recently he’s been putting out digital magazines of his collections. Last year, he put out a Holiday edition that featured ideas for Thanksgiving and Christmas! So, if it’s your turn to host this year’s Thanksgiving feast for your family, and you still don’t know what you’ll be serving, check out some of Sweet Paul’s ideas here. Here’s a glimpse:

And for the latest Winter edition of Sweet Paul's Magazine, check this out!

Doesn't French Toast Stars sound like a fabulous Christmas Morning breakfast?!

Check out the adorable tartan Scottie ornaments!

Don't forget to check out back issues of the magazine on the left nav bar when you're viewing any of the editions.

My favorite edition to date is the Special Kids edition from this past spring! This article is full of recipes for homemade organic baby food! So great! And the rest of the magazine has adorable crafts and kid-friendly recipes and party ideas!

I always look forward to the next edition of Sweet Paul Magazine! I hope you will too! Enjoy!

The Party Dress Magazine and Blog

I stumbled upon an amazing blog that is affiliated with a magazine called The Party Dress. It has wonderful ideas for themed parties, like the Popcorn Party pictured below, and it’s filled with beautiful pictures and tantalizing recipes that would make Martha Stewart drool. Check it out!

Picture from ThePartyDress.net

We love hosting themed parties! One of our favorites is a Book Exchange party. Everyone brings a wrapped book that they love and want to share (no pranks allowed, unless you want to). Then we follow white elephant rules for the exchange. It’s so much fun!

In addition to the book exchange, we theme the food and ask everyone to bring something to share (which takes a lot of stress and cost off of you as the host). My friends Rachel & Dave have done roasting parties (bring something to roast on the fire; bonfire and coffee provided) and a flat bread party (bring something to top flat bread: sauces, dips, spreads, etc.). At our last book party, we asked everyone to bring a healthful hors d’oeuvre to share. And this next one is an Irish Pub Party theme!

What themed parties have you thrown (or attended) that were a big success with the guests?!

Greenville City Guide on Design*Sponge

illustration by Dave Siglin

Our friends Dave & Rachel put together an awesome city guide for Greenville, SC, where we live. Rachel did most of the writing and researching, and Dave drew a special piece of artwork, featuring some highlights of the city (see illustration above). Go Team Siglin!!

Greenville, SC, truly is a great place! In fact, it was featured in one of USAirway’s in-flight magazines this past year, with an 18-page, full-color article! Rachel and I talk about the city guides on Design*Sponge often (after all, Design*Sponge is one of our favorite blogs to follow). So, it’s fun to finally see a post on Greenville there!

It was also fun to be one of the few who got to read it prior to press! Thanks for the sneak peek, Rachel! And one of my husband’s photos was featured there too! (Click on the picture below to be directed to his photography site. More pictures to be added soon.)

photo courtesy of Bryan McKinnon (my husband)

Check out the full city guide on Design*Sponge here:  http://www.designspongeonline.com/2010/11/greenville-city-guide.html.

Venison and Brown Rice Bar (aka “Unfried Rice”)

Our friends, Greg and Catherine, joined us for dinner on Friday night. Catherine focuses on a raw vegan diet as much as possible, so we wanted to have a fun spread. They did, however, provide some venison that had been given to them. Everything was delicious and very simple. Greg and Catherine arrived around 2:30 in the afternoon. We prepped the Raw Pumpkin Pie and began the meat marinade while we caught up and enjoyed each others’ company. We ate around 5 and finished with a great board game. It was so much fun to cook as couples and try new things.

Nothing says southern hospitality like a glass of iced tea! (Of course it's sweet!) All photography in this post courtesy of Bryan McKinnon, http://www.shadowlight.smugmug.com.

The Spread: Brown Rice Bar with Fresh Mix-Ins, Pan-fried Venison, Tossed Salad with Mushrooms and Tomatoes, Carrot Salad with Cinnamon, and Sweet Tea.

Meat for the Man Folk: venison marinated in apple cider vinegar, garlic salt, onion salt, pepper and olive oil for 1 hour prior to battering in Italian panko (bread crumbs) and pan frying in canola oil. Yum!

Fresh Raw Ingredients for the Rice Bar: tomatoes, zucchini, apples, carrots, green onions, radishes, green and red peppers, white onions, pumpkin, garlic.

More Rice Bar Add-Ins: Pomegranate, Goat Cheese, Parsley, Paprika, Curry, and Mint Leaves. I highly recommend the combination of garlic and curry. This was a great feature and I will definitely serve it again. So tasty, and everyone gets to pick their own add-ins! You can please vegetarians, and it doesn't matter if the rice gets cold because it still tastes great!

We concluded the evening with a rousing game of Settlers of Catan, Organic French Press Coffee for the ladies and Earl Grey Tea for the men. (Okay, I took this pic, obviously.)

Recipe: Raw Pumpkin Pie

Raw Pumpkin Pie: all photography in this post courtesy of Bryan McKinnon, http://www.shadowlight.smugmug.com.

My friend Catherine and her husband Greg were coming over for dinner Saturday night. She eats a mainly raw vegan diet, so I wanted to make a special treat that neither of us had tried before: Raw Pumpkin Pie. We followed the recipe by Veronica Bosgraaf in the Gluten-Free e-Cookbook I posted a link to a while back, and it turned out surprisingly well! I couldn’t believe how much the filling looked like a traditional pumpkin pie. I brought an extra slice to my friend Lonnette at work, and she raved about it on Facebook, asking for the recipe. So, here you go…

Ingredients for Crust: 2 c. almonds, 1 c. dates, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon.

Pulse crust ingredients in food processor, then press into glass pie plate.

Next, take half of a small pie pumpkin (about 6" diameter), peel, pit, and cube. That's right folks, no cooking involved. Make sure you have a sturdy peeler or use a sharp knife.

Filling Ingredients: 2 c. pumpkin puree (this means you will need to pulse the pumpkin cubes before measuring this ingredient), 1 to 1 1/2 c. dates, 1/4 c. raisins, 1/2 c. cashews, 2 tsp. vanilla extract, 1 tsp. cinnamon, 1/4 tsp. each nutmeg, cloves, and cardamom, and a dash (1/8 tsp.) salt. We also added about 1/3 c. water to get the right consistency (add this slowly, 1 Tbsp. at a time, as each pumpkin may have a varying amount of moisture).

Pulse on low in food processor for several minutes. Ours took about 10-12 minutes and about 1/3 c. water to look right. Scrape into pie crust.

Spread evenly into crust and refrigerate for 2 hours, or till set.

The Finished Product: Raw Pumpkin Pie

I served mine with a dollop of whipped cream; Catherine had hers all natural.

Mel & Catherine (no, we did not plan to match)