Angela Bittner to Brian Small
Wedding Photography - Geneve Hoffman Photography
Saturday, Oct. 20, 2007 at Castle in the Clouds, Moultonboro, NH

Angela and Brian worked hard to create their beautiful, fall-inspired wedding. Colors and decor were chosen and carried out by Angela. “The food and drink was also fall inspired,” says Angela. “We served Captain Morgan cider rum and Sam Adams Octoberfest alongside cider donuts and cream cheese whoopie pies at our cocktail hour. We also had vegetables, and a variety of cheese and dips.

“The dinner menu included a salad of Poached Pear & Candied Pecans on Baby Spinach with Red Onion and Poppy Seed dressing and a buffet of Roma Tomato, Fresh Basil and Mozzarella Salad, Oven Roasted Loin of Beef with guest choice of Caramelized Shallot Au Jus or horseradish creme sauce, Apple and Cranberry Shaker Stuffed chicken, Butternut Squash Ravioli with Maple Cream, Glazed Baby Carrots and Roasted Garlic Mashed Potatoes.
The wedding cake was spice with apple preserves and caramel buttercream frosting.”

Angela says, “Brian and I visited the castle a few months after we met. We wished on the fountain that our relationship would be forever. When we got engaged a few years later, there was just no other option for us. We were meant to be married in front of that fountain, overlooking the view of the Lakes Region. Our wedding day was 72 degrees, with peak foliage and a rainbow.”
 

Angela’s advice to other brides-to-be? “Enjoy every minute of planning, because this is a once in a lifetime event. Take pictures of your projects and ideas, write in a journal, and save it for a scrapbook or memory box. One day you will reflect on this time as a stressful, yet wonderful moment in your life. Small details matter, but don’t get stressed over the little things.” Timeless Creations is Angela’s business, and she can create unique, beautiful wedding albums and centerpieces for brides who want a special, personal touch. To contact Timeless Creations, email timelesscreations@live.com.