The Royal Wedding Review – Episode #174
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The Royal Wedding is over and we have some things to say about it. The Dress, the floral, and more!
Rules for dress, flowers, etc.
Borrowed from the queen, belonged to Queen Mary Diamond Bandeau Tiara. Made in 1932, tiara has, in the past, been spotted with a sapphire in the center. Meghan’s tiara, which topped her veil that paid tribute to all 53 countries in the Commonwealth through its flowers, featured a center brooch of 10 diamonds dating back to 1893
While hats are traditional, they're not technically required
Bouquet-myrtle-tradition, lily of valley-for sweetness and happiness, forget me nots-Diana's favorite flower, Astilbe – for patience and dedication, Astrantia – strength, courage and protection
Colors Lime Punch
How did they honor Princess Diana
Cake and Reception
-Each table was named for a food that is said differently in America and the U.K. “Potato, potato, tomato, tomato, oregano, oregano,” she said. “It was so sweet. There were so many nods to the beautiful mashup of two cultures.”
-According to one partygoer, florist Willow Crossley was personally asked by the couple to create bespoke flower arrangements for the evening reception. “The flowers were divine,” said the source. “They were Meghan’s favorites and artfully arranged in glass jam jars and vintage jugs. They made the marquee look stunning.”
-Prince Harry's father, who walked the bride down the aisle, hosted the evening party at the estate at Frogmore House. That's the same residence where Meghan and Harry took their engagement photos.
-Idris Elba reportedly served as DJ
-Photographs showed Markle wearing to the evening reception a large, emerald-cut aquamarine ring that Diana wore often before she died in a Paris car crash in 1997.
-1960s R&B to the dance hits of the 1980s.
-Family friend Sir Elton John performed three songs at the request of Prince Harry. “It was a very, very touching reception,”
-Foods served at the receptions
- Scottish langoustines wrapped in smoked salmon with citrus crème Fraiche
- Grilled English asparagus wrapped in Cumbrian ham
- Garden pea pannacotta with quail eggs and lemon verbena
- Heritage tomato and basil tartare with balsamic pearls
- Poached free-range chicken bound in a lightly spiced yogurt with roasted apricot
- Croquette of confit Windsor lamb, roasted vegetables and shallot jam
- Warm asparagus spears with mozzarella and sun-blush tomatoes
- Champagne and pistachio macarons
- Orange crème brûlée tartlets
- Miniature rhubarb crumble tartlets
- Fricassee of free-range chicken with morel mushrooms and young leeks
- Pea and mint risotto with pea shoots, truffle oil and Parmesan Crisps
- Ten-hour slow-roasted Windsor pork belly with apple compote and crackling
-Wedding cake, designed by Claire Ptak. The cake features elderflower syrup made at the Queen’s residence in Sandringham, as well as a light sponge cake, Amalfi lemon curd filling and elderflower buttercream
I have a pitbull mix and a Quarter horse that have been a huge part of our relationship. We would love to find ways to incorporate both of them into the event. Do you have any suggestions for how to include them in our big day?
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