Carey, Petra and Jules with great flowers that Megan brought unexpectedly.
We had been engaged for 6 months and every time we tried to discuss the wedding, David would get upset. Finally he explained that it would mean a great deal to him if we could just get married in three days. What we could prepare in three days would be enough of a wedding. It meant so much to him and wasn’t compromise what marriage was about. Okay, I’d put together a wedding in three days. Of course, I was so disappointed that I wasted two of those throwing myself into work and trying not to think about my family, who would miss the occasion, my friends, who I wanted to have with me for this, and of course there was the dance piece I was eager to create with a ton of kids and some forklifts.
When I finally faced facts it was Saturday morning and time to write vows and buy a dress.
Memorizing my vows.
William officiated while Stefan and Jules witnessed.
Sonya cheered us.
Margit and Ben were newly engaged.
Jules and Sonya cracking up. It had been quite a morning. We hit five wedding stores before noon…. in our search for a dress.
Elizabeth, Baby Elias and Alan were free that afternoon. One of our very first dates was to meet newborn Elias.
David proposed in the Globe last Fall. He made a scrumptious picnic of roasted fruits…plum, persimmon and pears with coriander, anise and honey brushed on them. Then, when I was leaning out the window taking in the view of beautiful Seattle, he kneeled and asked if I’d marry him.
Jules brought the delicious cake!
Was in this spot not long ago but was single then…Married now.
Posing with Megan’s flowers.
Posing in front of the lenticular photograph. A tree of many states.
Shoes to marry in.
Honeymoon at the Sooke Harbor House in Canada. The menu was too tiny for David to read. Honey, would you like “Crispy Spot Shrimp and Octopus with a soba noodle and sea lettuce salad, ginger and lentil purée,Tamari-maple drizzle, and tossed sunflower chili oil with your trio of Quadra Island “Sea Angel” Oysters on the half-shell, with a purple shiso leaf and ginger mignonette or would you prefer Grilled Albacore Tuna in a carrot-calendula cream, with a crispy seaweed smoked salmon barley roll of Fiddleheads and morels splashed with a yellow onion-pumpkinseed dressing?