Tag Archives: mint

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.)

Journey Journal: Days 123-128

Day 123: Friday, May 3, 2013

Today was fun–surprise lunch with my aunt and uncle who are here for various friends’ and family’s graduations. Met up with Bryan at “China” for some beef and broccoli and egg rolls. It was nice to catch up. After work, we headed to a graduation party for our friend Josh who just finished a Masters in English. It was good to catch up with Josh, his girlfriend, other friends and former English professors.

Day 124: Saturday, May 4, 2013

Rainy day…and I mean RAINY! Omelets for breakfast, then a Starbucks and Lowe’s run. We kept lunch light. For dinner, we went over to our friend Carissa’s and made her some curry. It was quite possibly Bryan’s best curry yet! And he broiled some fresh broccoli and steamed some rice on the side. SO yummy! We will definitely have to do that again.

Day 125: Sunday, May 5, 2013

Happy 1st Anniversary to my brother and his wife! We had a good day of services at church and a special Cinco de Mayo dinner with our young adult group (or part of it)–homemade tacos with fresh cilantro and avocados, chips and salsa. I especially enjoyed the testimonies of some of our church family who are headed out on missions trips this summer. The one that particularly caught my attention was from Brooke. In the morning service, there was a baby dedication; during Brooke’s testimony, she talked about how she had been dedicated to the Lord on that very platform over 20 years before, and she talked about how the church had loved her and trained her and equipped her to go out. It was a beautiful testimony of God’s grace in His Body. After the evening service, Bryan and I had leftover tacos, and he taught me how to play a new card game.

Day 126: Monday, May 6, 2013

Hoops and Yoyo apparently know how I feel today–too much Monday, not enough coffee! After work, Bryan and I went for a walk and then went over to Carissa’s house again to hang out with her and her puppy Gideon. I love how the conversation always turns to the Gospel when she’s around! We chatted for an hour or so before heading home.

Day 127: Tuesday, May 7, 2013

After work and Goga, we made grilled salmon with pickled carrots and daikon, fresh cilantro, and homemade tartar sauce on an onion bun for dinner. For dessert, I mixed together some peaches, blackberries, and blueberries with fresh mint, a splash of balsamic vinegar, some agave nectar, and a dollop of coconut milk with cinnamon and nutmeg. Quite refreshing! 100% plant-based! And deliciously nutritious!

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Day 128: Wednesday, May 8, 2013

Work has been especially busy, but good things are happening–it’s exciting to watch God work on the frontlines of Gospel advance…and behind the scenes too! After work and Goga (which is officially changing its name to iVIVA), I cooked up some linguini noodles and melted in some leftover curry sauce, adding some extra spices and a tablespoon of peanut butter to give it a little more of a Thai taste. Then I topped it with some fresh cilantro. The side dish is sautéed green onions, orange pepper, carrots, and daikon root with some turmeric, Thai basil, and lime zest. It turned out pretty good! For dessert, I repeated last night’s fruit and coconut milk treat.

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My First Experience with Persian Food: Pomegranate on Main

Traditional Persian Breakfast: Fresh Baked Flatbread with Salted Butter, Fresh Mint Leaves, Feta Cheese and Chopped Radishes. It might sound interesting, but it's actually delicious!

Salmon Salad with a Citrus Vinaigrette and Fresh Tomato Wedges. I squeezed the lime on my salad and the lemon wedge over the salmon. Delicious! We also had hummus, of which I forgot to take a picture.

For directions and a full menu, check out their website at pomegranateonmain.com.