Silla­van & Whip­key

The Sentinel-Record - HER - Hot Springs - - News - By Beth Bright, pho­tog­ra­phy Marissa Lin­nea Pho­tog­ra­phy

Show­ing up early to class proved a spe­cial mo­ment for Ha­ley Silla­van and Bryan Whip­key.

“He and I met in Dr. Shaw's ge­og­ra­phy class at Hen­der­son State Univer­sity on the first day of classes,” Ha­ley said. “We were some of the first stu­dents to class that morn­ing and he chose a seat rather close to mine. We struck up a con­ver­sa­tion to keep from sit­ting in awk­ward si­lence and found out that we shared mu­tual friends.”

Three years later on the cou­ple's an­niver­sary, Bryan sur­prised Ha­ley with a di­a­mond neck­lace.

“By do­ing so, he com­pletely caught me off guard with the pro­posal that took place the fol­low­ing week­end,” she said.

That Fri­day, Ha­ley came home from work and Bryan told her they needed to go to the deer woods to get some fire­wood.

“I wasn't too thrilled about go­ing to cut wood after I just spent all day at work, but I went any­way,” she said. “When we got into the woods, he took me to a clear cut spot that over­looked the lake. It was ab­so­lutely beaut­ful and that's where he dropped down on one knee and popped the ques­tion. Of course I said `yes!'”

The big day: Oct. 10, 2014. Best Man and Maid of Honor: The Best Man was Jonathan Whip­key, Bryan's brother, and my sis­ter, Holly Hobbs, was the Maid of Honor.

The lo­ca­tion: We got mar­ried in Bis­marck at Aus­ley Fam­ily Farms. The venue was gor­geous and the Aus­ley Fam­ily were a plea­sure to work with. We highly rec­om­mend this venue!

The re­cep­tion: The re­cep­tion was also held at Aus­ley Fam­ily Farms. For the food, we had a potato bar where guests en­joyed baked pota­toes that they got to stuff with pulled pork, smoked chicken and bar­be­cue. We also served fresh fruit, with wa­ter and sweet tea for bev­er­ages. The best part about the meal was that Bryan cooked ev­ery­thing! Dur­ing the re­cep­tion, guests were en­ter­tained by the bride and groom's first dance, as well as the daddy-daugh­ter dance. For dessert, our guests were treated to a large as­sort­ment of candy at our candy bar, where they got to fill their own candy bags to carry home. Our beau­ti­ful cakes were made by Sweet Lucy's out of Arkadel­phia. The wed­ding cake was a light yel­low, three-tier, vanilla cake. The baker said it was the first time she ever made a yel­low wed­ding cake. The groom's cake was a de­li­cious choco­late cake in the shape of a ra­zor­back.

For our wed­ding we were go­ing for rus­tic el­e­gance. The col­ors we chose were light yel­low, cream and white. We had more than 70 lace and burlap wrapped ma­son jars placed around the venue. Each jar held a vo­tive can­dle to add a ro­man­tic glow. For our larger cen­ter­pieces, we cre­ated home­made flo­ral ar­range­ments. Bryan made each flower box out of pal­let wood and I filled them with burlap,

The look:

hy­drangeas, roses and pinecones. They were a lot of work, but we loved the fi­nal prod­uct. We also in­cor­po­rated a lot of burlap ac­cents and pinecones to help fin­ish the rus­tic look.

The dress: My dress was ab­so­lutely per­fect. It was a pure white color with a ruched bodice and corset back. The bodice of the dress was adorned with flo­ral ac­cents and a skirt lay­ered with fun ruf­fles. I knew this was my dress be­cause when I tried it on, my first thought was “Bryan will love this!”

Most un­for­get­table mo­ment:

The day of our wed­ding is def­i­nitely one that will go down in the books. My first worry was the weather be­cause the week be­fore the wed­ding our chance of rain was 60-80 per­cent for Fri­day evening. But as the day ap­proached, the chance of rain was pushed back to come later that evening. This meant we would prob­a­bly be safe to have the cer­e­mony at 5:30 p.m., but that would be push­ing it. Un­for­tu­nately the wed­ding was de­layed for an hour, so we were chanc­ing rain even more, but ev­ery­thing went per­fectly be­cause the weather was nice and cool, and we were able to get mar­ried as the sun was set­ting. It was ab­so­lutely beau­ti­ful.

The hon­ey­moon: For our hon­ey­moon, we stayed in a cabin at Petit Jean State Park. We en­joyed hik­ing the trails, din­ing at the lodge and eat­ing home­made fudge. It was a quite get­away that we ab­so­lutely loved!

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