Tag Archives: wedding flowers

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.)

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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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Journey Journal: Days 162-168

This was one of the all-time busiest weeks of the summer between prepping for two conferences for work, working through the database upgrade project, and arranging flowers for a wedding this weekend. But it was a good week!

Days 162-164: Tuesday to Thursday, June 11-13, 2013

Breakfast was mostly GF Chex cereal and almond milk or soy milk. Lunches consisted of either soup or salad or leftover pork and rice mostly. We still stuck to the GF DF diet. Tuesday, we prepped the notebooks, nametags, and materials for the Pastors’ Conference coming up on Friday and got that all boxed up. Wednesday night, I made stopped by Hobby Lobby and made sure I had all the supplies I needed for this weekend’s wedding flowers. Thursday we prepped the FX-VB conference materials for Saturday’s conference; that afternoon, I picked up the flowers from Carlstedt’s wholesale florist–I even got some discounted calla lilies and purple stock that will be excellent additions to this colorful wedding! And I grabbed a bunch of seeded eucalyptus for good measure.

Bryan’s been experimenting with pork tenderloin and chicken using apple cider vinegar, lemon juice, fresh garlic, sage, salt and pepper as a marinade. He made it with some sautéed Brussels sprouts and served it over rice one night–fantastic!

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Day 165: Friday, June 14, 2013

Today was the Pastors’ Conference in Virginia Beach and it was a success from everything we heard–about 30 attendees! After a full day of work, I headed home for a quick dinner of spicy shrimp and grits and then started on the flower arranging! (Pictures to come in a separate post…stay tuned…). I used white and green hydrangeas, pink and green hypericum berries, green pom-pom mums, Bells of Ireland, pink and peach Snapdragons, coral and yellow and white mini roses, purple stock and irises, green lisianthus, seeded eucalyptus, orange-yellow calla lilies, bright pink peonies, orange ranunculus, and lotus pods! Quite the combo! My house smelled like a florist shop! (and felt like a cooler! Brrr…)

Started the flowers while Bryan cooked doing the reception flowers first (simple white hydrangea stems in blue mason jars). Then started on the bouquets after dinner… My sister stopped by for a couple of hours to help with the bouquets–it was really nice to have someone to bounce ideas off of and she was especially helpful with the mother-of-the-groom’s nosegay. Bryan made us a snack of teriyaki chicken strips (protein to keep us going through the night). Love that guy! He checked in on me about every hour until around midnight, when he went to bed so he would be able to drive me to the wedding….gonna be a late night!

Day 166: Saturday, June 15, 2013

Finished all the bouquets, nosegays, and the altar arrangement around 1:25AM! Just waiting to put ribbon on the bouquets till the last minute. I was really nervous about the altar arrangement, but I ended up really liking it!! Finished the 18 boutonnieres around 3AM and headed to bed for a few short hours.

Back up around 6AM and jumped straight into the 14 corsages. They went quickly and smoothly (much faster than the bouts for some reason). Finished that around 7:45AM and wrapped the bouquets with strips of burlap and lace ribbon, pinning with peachy pearl pins for a rustic touch of elegance. Finished around 8:30 and ran upstairs to get ready for the wedding. Packed up the car and drove almost an hour and a half to the wedding in Walhalla, South Carolina.

Stopped by Chik-fil-a for a breakfast of oatmeal and fruit with coffee (cheated and put half and half in my coffee for the first time this month–didn’t really help the coffee taste any better though, unfortunately; that’s probably the last time I’ll get CFA coffee–sorry. :/ ) I’m not sure if the oatmeal was 100% GF DF, but it has to be pretty close.

The wedding was at a beautiful chapel at St. Luke’s United Methodist Church. Dropped off the flowers and got the ultimate compliment from the bride: “These are more beautiful than anything we ‘pinned'” (love the Pinterest reference).  YAY!

Dropped off the reception flowers and headed back to the church for the wedding. Stopped by a Chinese restaurant for some lunch in Seneca. It was pretty good, even though I think there was some wheat in the wontons–oops. Still, overall we did pretty well for being out of town and not having many options.

The wedding and reception were both beautiful and very sweet! So happy for our dear friend Sarah and our new friend Jordan! They are a wonderful, godly couple! After the wedding, we drove home and I pretty much crashed. It was a long but wonderful day!

Day 167: Sunday, June 16, 2013

Wow–tired! Started with a bowl of Chex and a banana…and coffee!!! Church was fantastic! And the kids were really responsive as we talked through Seeking God as a response to learning the ABC’s of who God is and what He’s like. Rested in the afternoon and had another wonderful sermon in the evening, followed by having about 5 young adults over for dinner after church. It was a special time of getting to know some brothers and sisters in Christ who are becoming new friends. I just love the body of Christ!

Day 168: Monday, June 17, 2013

Another kinda crazy day–complete with getting caught in a downpour as I ran a work errand. 🙂 Chex and coconut milk for breakfast, banana and almonds for a snack, Thai rice noodle soup for lunch, and then home for an amazing dinner with new friends Dustin and Megan from church. Dustin is one of the deacons assigned to our elder community, so it was good to get to know them better! And they are GF DF too, so we had fun experimenting with them. Bryan made chicken thighs with his apple cider vinegar and lemon juice marinade, and at the very end, he drizzled the chicken with honey to help it brown up and caramelize! Really nice addition! He roasted some broccoli and cauliflower with garlic, olive oil, salt, pepper, and a dash of orange juice; and I made a mixed greens salad with strawberries, walnuts, and honey mustard (with some honey goat cheese on the side). For dessert, I did my peaches and cherries sauté with brown sugar, cinnamon, nutmeg, and vanilla, and topped it with honey-toasted oats and almond slices! We drizzled some vanilla coconut milk and espresso balsamic vinegar over the top at the end too! Thankfully, they enjoyed our experiments…and we had a really nice time fellowshipping. Finished the day with a french press of coffee, an episode of The Chew, a little blogging, and a good book. And tonight, the word on my mind as I head towards bed is “thankful.”

Essence of Elegance: Cream and Purple Wedding Flowers

This past weekend, I had the privilege of coordinating our friends Shane and Kara’s wedding reception and creating the custom floral designs for their special day! Praise God for my wonderful husband was a huge help and kept me sane during the long hours of hard work. Here are some of my favorite shots:

Bouquets and Corsages – featuring hydrangeas and roses tied with purple ribbon

The Bridal Bouquet – featuring Picasso Calla Lilies, Dark Purple Anemones, Status, Cream and Purple Delphiniums, Cream Hydrangeas, and Purple Status, wrapped with a satin cream ribbon

Mother of the Bride’s Corsage – Picasso Calla Lily, Cream Rose, Green Hypericum Berries, and a Dark Purple Anemone, to match her daughter’s bouquet

Grandmother’s Bouquet – enter the Purple Status

Boutonnieres – featuring cream roses, green hypericum berries and dark purple ribbon

The Groom’s Boutonniere – featuring a Picasso Calla Lily and green hypericum berries with dark purple ribbon

Reception at the Hollytree Country Club in Simpsonville, SC

Submerged Purple Delphiniums with Clear Glass and Submersible LED lights

Centerpiece Vases placed on round mirrors with glass votive candle holders – dark purple napkins in the glasses, piped butter on the bread plates, bride and groom decorated cake pops with name cards at each setting, and elegant table number signs brought the tables together

Up close view of the centerpieces

Large Buffet Arrangement of Submerged Picasso Calla Lilies and Cream Delphinium with Purple Water Pearls, Clear Glass, and Submersible LED lights, atop a lifted light box. This was my favorite arrangement.

Bride and Groom Cake Pops

Lavender Bud Sachets for tossing as the Bride and Groom left for their honeymoon

I really enjoy the event coordinating gigs and love creating custom floral arrangements, especially for brides! It’s an opportunity for me to revel in the glories of my Creator and His handiwork in all the details of each blossom and bud and leaf–not to mention, it’s fun! Let me know if you’re in the market for a florist or event planner.