Hi all – Cara here from Big Girls, Small Kitchen! I’m so excited to be getting married in October. I’m having fun pulling together details now, but believe when I say that I have not been planning my wedding since I was six.
I did spend one summer in college in a sublet apartment that came with a stack of Martha Stewart Weddings magazines going back at least five years. I think the law student who lived there had just helped her sister get married, or else she’d been planning her wedding since age six.
I was 21 and single, and I memorized those pages of wedding wisdom. And by the time the school year started I had fallen in love with Martha’s tea party-style wedding. My as-yet-undetermined husband and I would get married on the lawn, then drink tea, punch, and champagne and eat homemade finger sandwiches and canapés. I’d wear a short-sleeved tea-length dress, we’d cut into the chocolate tiered cake, and then, well, everyone would go home.
For reasons of reality, this plan did not quite fit our requirements when Alex and I got engaged. But doesn’t it sound low key and lovely? If my college-aged self were my wedding planner, here’s what we’d be eating at our early autumn tea party wedding:
1| cucumber watercress tea sandwiches, 2| classic deviled eggs, 3| salmon & avocado tea crackers, 4| guacamole
5| elderflower fizz, 6| pecan-oatmeal scones, 7| chocolate wedding cake
