Simply put, Lucy and Casey got it right. They remained true to themselves and created a wedding day that was a reflection of their personality. As you read on, you will see that they have a deep love for each other and treasure each other every day. I love this stuff!

I am totally loving the paper flower bouquets from Desicra, an Etsy shop that specializes is paper flowers

Lodge on the Desert offers indoor and outdoor space that is Tucson through and through. It’s a boutique hotel so you get personal service and an intimate atmosphere where there are mountain views coupled with close proximity to the city.

Lucy and Casey opted for cookies and cupcakes for their wedding sweets- love this personal touch!

KG: Now that you have had a chance to settle in, what is your favorite thing about being married?

L/C: We lived together before we got married so that greatly affects our response. For me (Casey), I especially relish the historical perspective that Lucy has now joined my family. When I think of telling stories to our grandchildren 30-40 years from now, when I think how future generations will remember us and pass down our little slice of history, I really do love that Lucy is my better half, not just for the rest of my life, but for history. For me (Lucy), the symbols of marriage are the best parts. Everything from changing my last name, to being part of his family, and of course catching glimpses of my wedding ring, all remind me that I have a partner in life who adores me.

KG: Tell us about your Honeymoon

L/C: We actually just returned from our honeymoon to St. Lucia. A wonderful vacation that was much needed after a very stressful semester working on my Ph.D. We chose St. Lucia because it had the beaches and snorkeling, but also the impressive natural scenery that made it unlike any other place. Living in a cold climate (Pennsylvania), a vacation to the beach in December is always perfect. The one piece of advice we would recommend is to consider delaying your honeymoon until a few months after the wedding. We found that this allowed us to have something to look forward to and created two wonderful and different moments of our first year of marriage.

KG: What advice do you have for brides-to- be?

L/C: First, at some point during the reception, find your new husband and get away to a corner for five minutes, just the two of you. Take it all in, watch your friends and family celebrate, capture the moment. It truly goes by so quickly that you want to be able to have that little respite alone with your husband. Second, and this is very difficult to actually follow, but keep in mind that all the planning and details etc. are attempting to make reality what is in your head. Nothing is perfect and your wedding/reception probably won’t be either. But that does not mean it won’t be fabulous. If something isn’t just right, only you will know, the guests will think that is the way things should be. You are not being judged, you are being celebrated so don’t sweat the small stuff. Cliche, but true.

KG: Did anything about your wedding day surprise you?

L/C: What surprised us is how fast things seemed to go. We spent almost a year planning our wedding, flying to Tucson to find the ideal setting, menu tasting, dress fitting, everything…and in the span of one day, it was over. It was perfect, it will be one of the happiest moments of our lives, but it was very, very sad when everybody started to fly home and we were left thinking the celebration is over. Sad, but sweet.

KG: What was your favorite thing about the day?

L/C: My favorite thing (Casey) was seeing Lucy. She is beautiful, even when she is sick and coughing in bed, but that first glimpse of her in her dress, her hair made up, her smile and the way her eyes lit up…that will stay with me the rest of my life. Every guy should be so lucky.

Final words of wisdom from the Bride and Groom: create a wedding that fits you, don’t create an elaborate show simply because it is what you think people expect. Friends and family know your personality, make your wedding fit your personality. Have fun, make it a celebration.

I think Lucy and Casey are off to a great start! Congratulations on your beautiful life together and thank you for sharing your wedding day with us!

Lucy and Casey’s Real Tucson Wedding Team:

Wedding Coordinator: Arizona Event Management

Ceremony and Reception Site: Lodge on the Desert

Photographer: Willo Art

Bridal Gown Store: BCBG Max Azria

Bridesmaids Dresses: J. Crew

Tuxedos: J. Crew

Florist: Desicra, on Etsy (paper flowers)

Invitations: Love at First Invite

DJ: Snaptive

Ceremony Musicians: Jennifer SPAGS Spingola

Hair Stylist: Gadabout Salon Spas

Officiant: Rev. Stuart Taylor

Rentals and Linens: Arizona Party Rental

 

 

 

 

 

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Our new issue comes out in a few days and after all the hard work, we like to relax a bit. So we do that for about 10 minutes then we get right back to work and since this next issue is AMAZING, we just want to give you a little preview. A short teaser, if you will, to whet your Tucson wedding appetite.

One of our photo shoots for the new issue was catering driven so we have a treat for you today! This is the Hacienda Corona de Guevavi where the shoot took place. It’s historic, picturesque and full of character.

I can’t give everything away but I can tempt you a bit. All of the food for this photo shoot was done by Annette Hartman Catering whose food is both delicious and beautiful!

Annette Hartman generously shared a few recipes with us!

Fiesta Chicken Salad

Ingredients: 4 cups cubed rotisserie chicken • 2 cups frozen corn, thawed or on can of corn • 1 cup chopped red or orange bell pepper • 1 cup chopped red onion • 1 small jalapeño chopped fine • 1 cup minced fresh cilantro • 1 tablespoons lime juice • 2 teaspoons ground cumin • 1 teaspoon salt • 1 teaspoon chili powder • 1 teaspoon mixed pepper blend • 1 cup of name brand mayo or enough to blend until creamy

• Tortilla chips or scoops

Blend well and scoop on you favorite tortilla chip. This is an awesome and easy appetizer. Enjoy!

BLT Stuffed Tomatoes

Ingredients:  2 pints cherry tomatoes (about 32) • 6 slices of cooked bacon • 1/2 cup mayonnaise • 1/3 cup finely grated cheese • 1/4 cup finely chopped green onions

Directions:

1. Cut off the stem ends of the tomatoes. Using a small paring knife, remove the seeds and place in a bowl, place the tomatoes cut side down on paper towels

2. Finely chop your bacon.

3. Stir together the mayonnaise, bacon, cheese and green onions spoon into a resealable bag. Cut off the tip of one corner.

4. Place the tomatoes cut side up on a platter and pipe mixture insides tomato. Garnish with additional chopped green onions.

 You might want to double this recipe they go fast.

 

Here’s the crew for the day!

Many warm thanks to all who participated!

Catering and Styling: Annette Hartman Catering

Photography: Amanda Rockafellow Photography

Location: Hacienda Corona de Guevavi

Videography: Beyond Video

Floral Design: Elaine Taylor Fine Flowers

Linens: Tucson Party Rentals

Stationery: A Fine Line Stationery &  Gift Boutique

Cakes and Sweets: Village Bakehouse

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