Getting married, moving on

The wedding planning road has been bumpy at times — with some detours and hairpin turns — but the clouds have cleared and the way has smoothed considerably as we approach the big day, just three months away.

This year has taken me in new directions. I turned 30, got engaged and now, after six years as a copy editor, I am ready to embark on a new job adventure.

Before I head off down this unknown road, here are the results of all our planning and preparing, and much of it is owed to the patience of my parents, and especially my mom’s enthusiasm and hard work.
I have been fortunate to share my experiences as a bride-to-be, so here’s to the future — I hope you all enjoy the ride!

• The food: Catered by Southern Graces, the menu is all about Southern cooking, with a sophisticated twist. Lowcountry Boil is the main meal, with BBQ chicken, crab cakes, fried green tomatoes all included. It will be buffet style, and really, isn’t a wedding all about the food?!

• The drinks: We named our signature drink The Beaufort Bellini, and it has champagne and peach in it. And, of course we’ll have an open bar.

• The invitations: Yeah, so, after our originally order was lost, the invitations came out very beautiful and elegant and exactly what we wanted: Quite a relief.

• The dress: My mom came from Texas one weekend so we could go dress shopping together, and we had a horrific experience at a well-known nationwide bridal chain in Savannah. Seriously, don't ever shop there. They were rude to me and I left feeling very insecure about myself and my body image. No one should ever be treated like that. So my amazing mother went online and had a dress ordered from a small boutique, and it was perfect. Everything we wanted. I tried it on at home and she could see it, it was so special. It’s not strapless or poofy or swimming in crystals, instead it’s unique and silk underneath with intricate patterned lace on top. It’s beautiful and has a vintage look almost.

• The ceremony: We hired horse-drawn carriages to take our guests from the Beaufort Inn to the ceremony site at the Bluff along Bay Street. We’ll have white chairs set up in the evening, a mandolin and guitar player, my great friend, Gail, as the officiant, and I will arrive on a smaller, white horse-drawn buggy to walk down the aisle. The vows and readings will be simple, and then as Daniel and I walk down the aisle together as man and wife, the guests will wave streamers that my mother made herself out of slender wooden posts and ribbons in the colors of our wedding.

• The cake: Once a source of contention in our family, now a source of deliciousness! We’re having a three layer cake, with chocolate and raspberry on the bottom and a vanilla with custard filling on top. The cupcakes will be red velvet cake with cream cheese on top.

• The honeymoon: Going to the Barbados, baby! It’s a small island in the Caribbean that has beautiful beaches, affordable hotels, lots of nature preserves and even it’s own rum factory that is open for tours. Sounds like a perfect place for the Brownsteins.

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