So if you haven't caught on yet, I have a thing for photography. I believe that it is the most important component of your wedding day. Some brides get all caught up with the flowers, or the food, or even the cake, but I emphasize the photography. You've heard it before but it bears repeating, long after the last glass of champagne is tossed, the flowers wilt, and the food is gone, the photos will remain.
I recently met with Vic and Marina Verola of Verola Photography . This duo has a long standing reputation in Vero Beach for their quality photography and videography. Meeting with them was like meeting with old friends. Their studio is gorgeous and the collection of wedding albums they have shot is enormous. Needless to say I was very impressed. I was impressed by their professional but warm demeanor, I was impressed by the high tech equipment they use (be sure to know they will NEVER lose any of your photos!!), and I was certainly impressed by the quality of their photography.
I am posting just a few of the fabulous photos given to me by Verola Photography for your viewing enjoyment.
These are the cutest fully customizable tote bags for the bride. Use them to carry all your "stuff" before, during, and after the wedding. They are from TullaBelles , Tulla "I do" section and come in many varieties of color/patterns.
Do you not just love the way they are served out of mason jars and garnished with a perfect slice of peach?? Heaven...here is the recipe for your recreation:
White Peach & Honey Ice Cream Adapted from Allrecipes.com
Don’t be put off by this recipe using raw eggs (unless you’re pregnant or nursing). I promise you don’t taste the raw egg. Just be sure to get the freshest eggs you can.
2 large eggs, beaten ½ C. (scant) sugar ½ C. honey 3 large (or 4 small) really ripe fresh white peaches 1 C. heavy cream 1 C. half & half creamer 1 vanilla bean, split and scraped Pinch of salt 2 T. vanilla vodka (optional)
Pit and peel the peaches. Chop into small cubes and then mash or puree until juice is released but chunks of peach remain. Stir honey into the peaches and set aside.
Combine the eggs and sugar until smooth. Add the heavy cream, half & half, vanilla bean, and salt. Stir until combined. Add the peach mixture to the egg mixture. Cover and chill for at least an hour or even overnight to let the flavors of the peaches and cream marry. (It is possible to still get a nice ice cream if you need to churn it right away, but the flavor won’t be as intense.)
Place chilled mixture in your ice cream maker and follow manufacture’s directions. A minute or two before the ice cream is done, add the vanilla vodka if desired (the addition of alcohol to homemade ice cream helps the ice cream retained a smoother, less icy consistency when stored in the freezer).
Serve with slices of fresh peach and whipped cream for a real indulgence!
I really have to apologize to Angela, it really should not have taken me this long to get these photos up! The good news is, we have been inundated with brides lately and because of that we haven't had time for much else!
Anyway, here are some of my favorite photos taken by the talented Angela Tappen of Angela Tappen Photography based out of Vero Beach and available for travel. Also, please visit her site if you are interested in family, children and maternity photography as well!
Panache Weddings & Events is a planning, design, and coordination boutique offering full service coordination, day of coordination, design concept consultations, and planning for all types of weddings and events. Located in Vero Beach, FL, and available for travel to....well, anywhere!