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.”
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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. |
 
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