I’ve never wanted a big wedding with a ton of guests— so when Scott and I decided to get married (it was over a phone call!) I asked that it just be us and his kids. Thankfully, we were on the same page! I took the role of wedding planner, caterer, florist, etc. and Scott made the property wedding-ready.
We decided to have it the weekend of Thanksgiving (which was only 4 weeks away at the time!) I had pre-planned a few trips out-of-state the weeks leading up to the wedding, but we made it work. During my girl’s weekend in Boone, NC, my friend and I planned a lot of the day. The following weekend I was in airports most of the day and I ordered the flowers, magnolia swags, a few dresses to try on, and some of the pieces for the tablescape.
Scott surprised me by building a deck on the front of our house! I had just assumed that we’d have the ceremony on a pile of dirt, but he worked for weeks to get it done in time. We also planted gardenias and jasmine that will climb the posts, strung up cafe lights above the deck, and rolled out my thrift store find of the century— an authentic hand-knotted Persian rug I found for $26.99 at a local store.
Leading up to the wedding, it was raining cats and dogs! I was nervous that the dinner I had envisioned would have to be indoors. But our wedding day was the most perfect Florida weather— clear skies and 70 degrees! Our wedding day was just us, Scott’s kids, our pastor, and our photographer. It was absolutely perfect, intimate, and us.
A big thank you to the small businesses that helped us bring our vision to life:
Photograpy: LINDSEY ROMAN
Cake: COMMUNITY LOAVES
Magnolia Garland: THE MAGNOLIA COMPANY
Flowers: GOLDEN HAWK PROTEA
After the wedding, everyone in attendance (all 8 of us!) wrote verses on the walls of our future home. I chose the same verse that is tattooed on my arm:
“Now to Him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us.”Ephesians 3:20
I cooked the meal— something I felt very strongly about! I’d be lying if I said it wasn’t a daunting and overwhelming task to cook the meal the night before and day of our wedding, but it was something that was meaningful to me. I wanted to show Scott and his kids, our blended family, that I loved them. And there’s nothing that shows love more than a home-cooked meal.
I spent a week leading up to the day thinking of the perfect menu. Something that both the kids and adults would enjoy. I landed on this: roasted chicken, mashed potatoes, macaroni and cheese, roasted carrots, cranberry sauce, smoked cheddar polenta, and a harvest salad. We also opted for Cheerwine (a southern cherry-flavored pop!) that we all could enjoy.
I really wanted the meal to be nestled in the woods next to our future home. The tall pine trees paired with the candles for light felt so romantic and whimsical. The tablescape was something I had envisioned early on— a big harvest table with a long magnolia swag, lots of seasonal fruit (pomegranate, persimmons, pears, apples, etc!), gold candlestick holders with tapered candles, and infused water bottles. I wanted everything to feel cohesive and thought out.
Hosting is my love language!
The table settings were a mixture of thrifted, Amazon, and Anthropologie. I wanted the day to feel editorial, effortless, and cozy. A somewhat representation of our worlds colliding. Lindsey was able to capture it all so perfectly, too. She shot digital photos AND on film— which feels nostalgic.
Speaking of photos, we also gave the kids an instant camera and a ton of film to shoot the day. Looking back, it was so fun to see the wedding from their perspective. Seeing what they felt was important, the angles all being shorter than us, and keeping them engaged for the entirety of the day!