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A small crescent bag and dark sunglasses complete the off-duty-model aesthetic
The Wedding Team: Photography + Videography Simply Finn Venue + Catering The Gardens Wedding Center Floral Design Reflections of You Cake Miss Mollys Officiant Paul Costanzo DJ Midwest Sound Live Music Professor Pinkertons Irrelevant Orchestra Invitation Design Oak House Makeup Artist + Hair Styling- Marie & Ebe Wedding Dress Needle & Thread +Silversark Bridal Accessories Christy Dawn Brides Party Apparel Baltic Born + Lulus + Nordstrom Grooms Apparel Banana Republic + Onsloe Grooms Accessories Art of the Gentleman + Thursday Boot Company Grooms Party Apparel Gap + Art of the Gentleman + Banana Republic Rings Filigree + Emi Conner + Etsy Favors Leccare Lollipops Photobooth Big Foot Foto Tin Type Bridal Portraits Silvergraphic Congratulations to Megan and Andrew on their groovy 70s Gardens Wedding Center wedding
Video Equipment Ingredients Pasta Salad 12 ounces uncooked pasta (bowtie or farfalle is great!) 1 1/2 cups grape tomatoes, halved 4 ounces mozzarella pearls 1/2 cup shaved parmesan 4 ounces shredded sharp provolone 4 ounces uncured salami, cubed 1/3 cup sliced kalamata olives 1/4 cup sliced red onion 1/3 cup chopped fresh basil Italian Dressing 1/4 cup olive oil 1/2 teaspoon dijon 1 teaspoon Italian seasoning 1/8 cup red wine vinegar 1/4 cup mayo 1/2 teaspoon both salt/pepper Instructions Cook the pasta according to the directions, rinse it with cold water, and drain well
This article was edited by Courtney Schley, Ingela Ratledge Amundson, and Jennifer Hunter
