Monday, January 07, 2013

Brad and Jami | Missouri Wedding Photographer

Brad and Jami had been dreaming of a winery wedding for a while so they chose Missouri's Seven Spring's Winery  at Lake of the Ozarks!
 A beautiful location and easy access for their families for their gorgeous fall wedding!  

With the weather the day before being very cold, foggy and cloudy, 
everyone was pleasantly surprised with a beautiful clear fall day! 

 Jami's favorite moments were getting ready with her bride's maids 
who kept her calm and excited at the same time. 

The bride's "something borrowed" was an anklet from the maid of honor. 
Her "something blue" was her engagement ring. 
Her "something new" were her dress, shoes and hairpiece. 

Jami's grandmother's gold cross was her something old.  

With everything that went well with their wedding, their most favorite thing was the dream european honeymoon that family and friends helped them have.  
They took the non-traditional route and went adventurous! 
Jami sent me this favorite photo below from their amazing honeymoon.  
"We spent a week in Paris, France and five days in the Cinque Terre of Italy.  The highlights for both of us have been discussed many times since.  We loved our time on the coast of Italy, enjoying the culture and the wine, but Paris had it's moments as well.  Whether it was spending two days winding our way through the Louvre, seeing the lights sparkle on the Eiffel Tower at night, or sitting down for the world's most famous hot chocolate at Angelina's; we're not sure which part was our favorite, but we know that we loved every minute of it!" 
Congratulations Brad and Jami! 
May you be greatly blessed with many more adventures together! 

And for your hot chocolate pleasure...
here is Angelina's recipe:

Café Angelina’s Chocolat L’Africain (deliciously decadent hot chocolate)
This recipe serves 2 small cups, or one large cup. 2 serious chocolate lovers should double it!
1/4 cup whole milk
1/4 cup heavy cream
1 tsp of confectioners’ sugar (aka powdered sugar)
4 oz of chopped 72% Omanhene brand bittersweet chocolate (you may use another brand here, but ensure that it is close to 70% cocoa. We chopped up half of a Lindt 70% bar, found in the baking section of our regular grocery store.)
Heat the milk, cream, and sugar over medium high heat until bubbles are created around the pot.
Remove the pot from heat.   Add the bittersweet chocolate.
Stir until melted adjusting heat as needed.  Serve topped with whipped cream.

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