Skip to main content

Marriage in Mathews County

Once you get to a certain age, you suddenly start going to a lot of weddings. Gradually they all tend to fade into a white-dress-pretty-flowers-dancing-music-best-man's-speech kind of blur, but a few still stand out. Some for good reasons, some for bad, and some for just being an altogether lovely day.

Of course, when it's your brother getting married, that automatically makes it stand out from the average, but John and Kristal's wedding definitely fell into the "altogether lovely day" category. With my grandfather officiating, they made some simple and beautiful vows under a shady tree in the garden of Kristal's honorary grandparents. The Chesapeake Bay shimmered in the background while a soft breeze kept things cooler for the guests seated on gingham-covered hay bales. After a few family photos by the cheerful photographer, John and Kristal departed for the reception venue, perched up on the back of a red convertible (don't worry, the roads are very quiet!)




The reception was at a yacht club just down the road, and featured flowers grown and arranged by Kristal's parents, strawberry daiquiris made with berries that John and Kristal had picked, and a handsome cake baked by Kristal's sister. This wedding took family involvement to the max, and the result was really relaxed and happy. A description which also applied to the bride and groom and spilled over to all the guests. They'd found a great duo to provide the music and had obviously rehearsed some moves for the first dance! Later Graham and I were prodded onto the floor and got an unexpected round of applause for our rather rusty rendering of LeRoc - I guess we haven't completely lost the magic!


John and Kristal left in a cloud of bubbles, and after signing the hand-made quilt and picking up a jar of home-cooked strawberry jam (you would not believe how much effort these two put into the wedding!) their friends and family headed home as well. What an altogether lovely day.

Comments

John Evens said…
Thanks, really - You're too nice!

Popular posts from this blog

Mr White Watson of Bakewell

Once upon a time, back in 1795 or so, lived a man who was always asking questions.  The kind of questions like, "Why is glass transparent?" or "Why do fruit trees grow better in that place than in this place?" or "What does the earth look like underneath the surface?"  This last question was one that he was particularly interested in, and he went so far as to work out what the rock layers looked like where he lived, and draw little pictures of them.  Now he was a marble sculptor by trade (as well as fossil hunter, mineral seller, and a few other things) so he thought it would be even better to make his little pictures in stone.  That way he could represent the layers using the actual rocks they were composed of.  Over the course of his lifetime he made almost 100 of these tablets, as he called them. Then he died.  And no one else was quite as interested in all those rocks and minerals as he was.  His collection was sold off, bit by bit, and the table...

Baby Language

For some reason baby equipment is an area in which American English differs markedly from British English. As well as learning how to care for a baby, we had to learn a whole new vocabulary! Fortunately we are now fluently bilingual, and I have compiled a handy US-UK baby dictionary for you. Diaper n. Nappy Mom says if you can read this change my diaper. The first time you change one of these you will be all thumbs and stick the little adhesive tabs to yourself, the baby and probably the changing mat before you get them where they ought to go. A few years later you will be able to lasso a running toddler and change them before they even know what's happened (yes, I have seen it done). You will also get through more diapers than you ever thought possible, creating scary amounts of expense and waste. Hence we are now mostly using: Cloth diaper n. Reusable nappy Cool baby. No longer those terry squares, the main drawback is that there are now so many types it can be qu...

Speedy Steamed Pudding

One of the highlights of being in catered halls for a couple of years at university was the sponge puddings. Great big sheets of chocolate or vanilla sponge, carved into hefty blocks and doused with thick custard. The main courses were edible at best, but those puddings would fill you up for a week. Good solid puddings, whether baked, steamed or boiled, have been a mainstay of English cooking for centuries. Something about the cold, damp, dark winters inspired British cooks to endless variations on suet, jam, currants, custard and other comforting ingredients. Once I left the nurturing environs of my parents' house and university halls, pudding stopped being an everyday affair and became a more haphazard, if-I-feel-like-making-any event. And steamed puddings especially, with their two hours over simmering water, don't really lend themselves to spur of the moment dessert-making. However, technology has moved on since those first days of puddings. I'd been vaguely ...