The bridesmaids wore navy knee length strapless dresses with cumberbund waists. The sun was warm and skies blue as the bride walked down the aisle, escorted by her father, Randy. The bride wore a strapless classic ivory gown with a sweetheart neckline, rouched bodice, and a chapel length train.
Wine, beer and other refreshments greeted guests inside the air conditioned (whew!) home after the ceremony. The meatball server walked by my friends and I repeatedly, and we never disappointed her by saying “no.” Sausage stuffed mushrooms were also on the agenda, but a bit more risky and slippery and thus more likely to escape the toothpick and go flying across the room. But they were yummy. And there were fruit and veggie trays that must've been good because the mother of the bride tells me it disappeared before the cocktail hour was halfway over. I sort of remember, but for me it was all about the meatballs.
The savory chicken buffet dinner was held on two levels of the house. I sat by some friends of the bride's family from St. Louis, who were visiting Utah for the first time. “The mountains are so beautiful,” she said. She was excited about the little bit of sightseeing they'd done and also shopping on Ogden's 24th street. We also chatted about St. Louis, since I recently interviewed for a job there. Seasons yes, mountains no. And me being from the south side of Chicago always seems to have shock value for some reason, so I mentioned that. I also sat nearby a man who was the father of the bride's friend since junior high. He mentioned with a wink that he had some great stories. With junior high friends, you can run but you can't hide. They remember you when.
Congratulations Heather and Dylan!
Photography by Angela Fairbanks