"Steve and I met as freshman at the University of Michigan in 1997. We became friends, but nothing ever evolved. Our junior year we both studied abroad in London, living just around the corner from each other. While out one night we shared our first kiss. When the semester ended we returned home. Steve was outraged that I never said goodbye.

"Senior year, while working as a bartender at Rick’s, a popular college bar, I spotted Steve right away. We both saw each other in a new light. We started spending more time together, and realized we loved being together.

"In 2001, Steve moved to New York City, starting a new job in finance. I moved back home to my parents’ house in West Orange, New Jersey, to follow my dream, starting my own jewelry design business.

"After two years of hard work, my company blossomed and I was selling to many high-end department stores. I saved enough money to move right around the corner from Steve, and in November of 2004 we moved in together.

"Steve decided he would buy a ring, but would wait until the time was right to propose. So the ring stayed hidden until four months later. During a phone conversation with his best friend, I thought I overheard something about Steve proposing in a restaurant on my birthday, the following evening.

"At dinner, I could barely eat from my nerves. When we got back to our apartment, the floor was covered in rose petals and there were candles everywhere. Steve told me he wanted to spend the rest of his life with me. He got down on one knee and proposed. I told him how much I loved him, and said yes!

"We wanted an outdoor wedding and the New York Botanical Garden, with its exquisite setting and wonderful food and service by Abigail Kirsch, had exactly what we were looking for.

"Our ceremony was held in the gardens and our reception was in the Garden Terrace Room. Even if there was inclement weather, we were happy with our alternate plans, which included holding the ceremony indoors.

"I wanted everything to look clean and chic, so we decided that our theme would be white. We worked with Stephanie Hill, a catering manager at the venue, who truly made the planning easy and our night complete. She made sure every detail was covered.

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"Our cocktail hour included a pasta, an Asian, and a Mediterranean station, as well as a station serving grilled baby lamb chops.

"For dinner our guests could choose either the grilled steakhouse tournedos of beef or the miso-glazed black cod. Waiters even brought out shooters of liquor to our guests on the dance floor. The night was truly perfect and no detail was left uncovered.

"Our dessert included a vanilla praline cake and chocolate banana beggers. Our wedding was followed by an after-party with desserts catered from our favorite New York City bakeries. When our party finally came to an end, we realized it could not have been more perfect."