One month married, and the living is the best it's ever been. We are newlyweds, but it feels more like a kinship—a best friendship—that we were always intended for but waited four years to dig into fully. We have arrived and the view is supreme. I have finally compiled a list of the makers and loved ones who were involved in our wedding day, from start to finish. It is certainly inconclusive, as no wedding can be felt in full, merely described.

The ringsDana Ofir, an Israeli maker who seems to be a truly wonderful woman, custom made our wedding bands to match my moonstone engagement ring (which she also made). 

The shoes — We emailed back and forth with The Sabah Dealer to order our matching shoes. Handmade in Turkey, each pair has a little handwritten initial inside indicating who made them. You can read a little more about our feelings in this Instagram post from Sabah.

The earrings + necklace — My mama-in-law gifted me the moonstone earrings, and the fish necklace was a gift from my Uncle Kostas while we were in Greece.

The kale bouquets & flower crown — Karen Geiser, of Karen's Garden, is the local flower grower we worked with to make our kale bouquets. This post explains my experience. I made my flower crown using dried baby's breath that I'd had since college, dried hops, and dried lavender. 

The dress and veil — My dress was from BHLDN and was altered by my artist Godmother. She added in seven pin tucks (the stripes near the bottom of the dress) and hemmed the sleeves to create a point. My slip was vintage. My veil was made by traditional mantilla seamstresses in Spain, and was purchased through The Mantilla Company out of Cleveland. 

The suit and tie — The suit came from Jos. A Bank, and the tie came from Land's End.

Our herb girls + nature wand bearer — In lieu of flower girls, we had herb girls! Our nieces, Hazel and Frances, sprinkled lavender, bay leaves, scotch pine sprigs, rosemary and thyme down the aisle. Our nephew and Godson, Isaiah, carried our rings tied on a nature wand made of a scotch pine branch and rosemary.

The brunch + desserts — Fully catered by our very close friends at Local Roots. Hard to overstate how delicious it was. It was a feast. On realizing it was fully vegetarian, we picked up a big variety of cured meats from our local butcher shop. Desserts were lovingly made by all of the best bakers in our family. The coffee was El Recreo Estate by Oak Grove Coffee Co, our favorite of theirs. For toasts, we had a case of prosecco from Trader Joe's.

The makeup + skincare — My skin is hormonally dictated despite my greatest efforts. Morning and night I used Young Living A.R.T. cleanser and toner and YL's V-6 oil as moisturizer. I used one drop each of YL's Frankincense and Lavender oils in the morning, and one drop each of YL's Geranium and Cinnamon Bark oils in the evening. I ate (and eat) one clove of raw garlic every day, and for the 10 days leading up to the wedding I did a facial steam with one drop of YL's Tea Tree oil in boiling water. For makeup, I used Bare Minerals, Mary Kay, and Axiology lipstick. My skin felt wonderful and I would encourage any bride to go the natural route.

The venue — We were married at St. Mary of the Immaculate Conception Catholic Church in Wooster by our beloved priest and spiritual mentor. We celebrated with 70 of our closest at my parents house.

It was heavenly.

all photos by our photographer, Chrissy Galloway, and our best friend, Andrew Enslen.
—M&S (Spigos!)



I started a new job last month at a wonderful place called Lucky Penny Creamery. The opening was for a part-time delivery gig, butlike most life things—reality has strayed far from the plan. After a few weeks of building websites, running donation drives, and campaigning against national food policy, among other things, I am beginning to question the point of making any specific life plans at all. It has been an exciting, challenging, and slightly scary start to a new adventure.

With a new job comes new perks, and one particular benefit of my affiliation with Lucky Penny makes my life feel much fancier than it really is. A few times now, I have come home toting several pounds of goat cheese (or chèvre). This past weekend, that comically oversized bag of cheese was accompanied by an assignment to craft a simple holiday recipe using Lucky Penny's chèvre.

We developed two different spreads. The first, a Honey + Balsamic chèvre, is moderately sweet and tempers the tanginess of the goat cheese while maintaining the earthy integrity. Using good honey is the key. The second, an anything-but-sweet Winter Spice chèvre, is perfect for dolloping on eggs or a whole grain cracker. It's a little bit Moroccan, a little bit Indian, and very holiday-centric.


2 tb. Down Home honey (hey, that's us! but any local honey will be good)
1 tb. balsamic vinegar
1 c. Lucky Penny Creamery Chèvre

In a stand mixer with the whisk attachment, or by hand, mix the honey and balsamic vinegar. Then, incorporate the chèvre, mixing until the texture is nice & creamy. Garnish with herbs if you've got 'em. We used a couple sprigs of fresh thyme.

1/8 tsp. ground clove
1/4 tsp. ground cardamom
1/2 tsp. nutmeg
3/4 tsp. cinnamon
3/4 tsp. cumin
3/4 tsp. ground ginger
dash carrot juice (optional)
1 c. Lucky Penny Creamery Chèvre

Mix all of the spices together in a small bowl. Then, in a stand mixer with the whisk attachment, or by hand, combine the spice mixture with the chèvre. Once mixed, you may add a dash of carrot juice. Or don't. It helps with the creaminess, but isn't critical.