Callie and Tim ~ I Do
Sunday, January 30, 2011 at 10:59PM Callie and Tim are a breath of fresh air! Like so many of my clients, they were so easy to work with and delightful to be around. Aside from their wedding day, another celebration took place a few months ago as they brought a precious baby girl into the world. She looked so precious in her miniature red dress!
One thing I have to mention of course is that Tim is from New Zealand. Some of his family and friends came all the way to McKinney for the wedding and yes I loved talking with them just so I could hear their accent. Guilty! I loved that they incorporated treats and music from New Zealand. Tim's mom gave me a New Zealand chocolate pie to take home with me. LOVE!
I love how they met! Hopefully I tell this right;) Callie's step father is a professor where Tim attended college. Her step father and mother fell in love with him and wanted to introduce him to Callie immediately! They did and the rest is history:)
Callie and Tim were married in McKinney at the Cotton Mill. I've shot a few weddings there and it's always amazing to see how each client can transform the place:) As for getting ready, I met up with Callie and the girls downtown at the Grand Hotel.
Gorgeous!!
The bottom two are my favorites:)
Reader Comments (1)
Greetings from New Zealand We are back home now and Tim has sent us the website so we can view the photos The photos are amazing we just absolutely love themand look forward to seeing the rest of themWe have a very beautiful daughter _ in -law and grand_daughter We had a wonderful time in Texas and everyone made us very welcome The New Zealand pie you talk about is called pavlova I will give you the recipe that I was given years ago by an old family friend Mary Mellsop
New Zealand Pavlova Beat 3 egg whites until stiff. Gradually add one and a half cups of baking sugar. Add three level teaspoons of cornflour, two tablespoons of cold water, one teaspoon of vanilla essence and one teaspoon of vinegar. Beat untill all ingredients mixed well and the mixture is stiff. Place mixture in a circle shape ten to twelve inches across on baking paper on an oven tray. Bake for one hour at 275 deg F. Let pavlova cool then cover with about 300 ml of whipped cream and decorate with fruit or chocolate or glazed ginger. For chocolate cream melt about 200 gm of milk chocolate, cool then mix into the cream. I find pavlovas great to make for barbeques because you can make the bases ahead of the party.Happy Baking.