Today is my 5 year anniversary so I thought it would be fun to post a few details from my wedding. It had been a while since I looked through my photos and the first thing I noticed is how short the shelf life is on wedding trends. It’s only been five years but my pics (okay, and my hair) are looking a little dated.
Freezing cold Utah December morning. From what I hear anyway. I was so pumped on adrenaline I didn’t feel a thing. An old gentlemen in the temple kept insisting I put on this faux fur capelet they had on hand to keep warm. I declined.
Upon arrival at the reception guests wrote well wishes on vintage style postcards I created complete with old stamps and postmarks. Centerpieces were a collection of books, cameras, and globes. The flower arrangements were displayed in vases wrapped in old maps .
And this is where we really spent the dollar bills – the food. A ginormous spread of authentic Italian antipasti and fresh Gelato.
The real show stopper though, and honestly the only thing most people remember from our wedding, was the Dunford Doughnut’s wedding “cake”. Why have cake when you can have a delicious, moist, chocolate doughnut instead? No Brainer.
Cheers to Five Years, Michael Bussio – The hardest working, bravest, kindest, and goofiest guy I know.
Photography: Three Winks Studio, Venue: Springville Museum of Art, Catering: Marco Niccoli, Linens: Susan’s Party Rentals