We Have So Much to Be Thankful For!

Well folks, it has taken me well over a week to recover from the wedding craziness and I don't even really know where to begin? How did the wedding turn out? It was incredible. Best weekend of my life. Everyone looked great, I had so much fun, the weather was manageable, and despite a few random things that I do not think anyone else noticed, it went perfectly!

We initially thought of this wedding as a "Do It Yourself" project, but after it was all said and done, it was obvious that a large community of people volunteered their time and truly came together to make it happen. We had friends and family busting their butts from early until late doing their part. I think the best weddings really allow the couple to express themselves, and every aspect of our wedding was so "Nathan and Sawyer". And while both my mother and I overspent on a few things, all in all, it was very affordable in the big scheme of things! 

So on this Thanksgiving, we want to say a special thank you to each and every one of you that volunteered your time, money and effort to make our wedding so special. We love you. We are so proud to have you in our lives. We have a billion thank you cards to write!

Here are some pictures that were taken of the wedding/reception set up (looking at these pictures makes me so happy- it turned out great).....

Nathan and I were really lucky to have both his uncle Don and our dear friend Joey take pictures of our big weekend and the special people that were apart of it. We promise to post more pictures on Facebook soon (we have about 1000 images to pick from....it might be a few days, haha).

We are truly blessed. In the spirit of Thanksgiving I decided to post a few things that some of our guests asked us to share:
1- Our Wedding Party Playlist should be available to be publicly viewed on Nathan's Spotify (you now can have a dance party this evening with your family)
2- A seasonal recipe from our wedding that people raved about:

Root Vegetables in Sage Mustard Vinaigrette (Ashley's Beet and Squash Dish everyone loved!)
Recipe makes a serving size for 4 people.

First the dressing: Get your food processor out and pulse together:
1 raw clove of fresh garlic
1/4 of a chopped raw onion
1/2 cup dijon mustard
1/8 cup lemon juice
5 sage leaves
pinch of sugar
pinch of salt
pinch of pepper
gradually add 1/2 cup olive oil and a splash of water to loosen it all up.....

Roast 4 whole beets with skin-on at 375degrees in oven until tender with fork. Peel and cube.
Peel, de-seed and cut a large butternut squash into cubes, glaze lightly in maple syrup to add a hint of sweetness. Roast at 400 degrees with salt, pepper and olive oil until tender.
You can also add other roasted seasonal root vegetables if desired (cook in same manner above).
Toss warm beets and squash cubes in mustard vinaigrette. Serve with love.

Lastly, if you are planning your own "DIY" Wedding and need some guidance, let me know and I would be happy to go over every detail with you. Round up an army of your friends and family and we will make it happen! Happy Thanksgiving from the Lewis Family!