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Andrea + Josiah = Dallas Summer Wedding by Havi Frost Photography

Rent My Dust is so honored to bring you the wedding of Andrea and Josiah.  They were married at the gorgeous, St. Monica’s Catholic Church.  Their incredible photographer, Havi Frost from Havi Frost Photography captured some of the most beautiful photos of this lovely day.  Kudos to Havi for also taking a few photos of the vintage lounge area that we provided for the couple featuring our wooden sofa, white fainting couch and more.  The couples reception was at 333 First Ave in Deep Ellum.  Simply adore the gold, peach tones with lots of greenery used throughout the venue.  Be sure to check out the other amazing vendors and tell them Rita sent you, Mariachi Band: Mariachi de Oro; DJ: Dallas Fort Worth DJs; Cake: Meringue Bakery; Hair & Make up Artist: Beauty and the Blush; Caterer: Kent Rathbun Catering.  Rent My Dust loves weddings:)




Retro Pool Party Labor Day Shoot featuring Healthy Recipes 

Yummy & Fun!  Rent My Dust takes extremely pleasure bringing this retro inspired Labor Day pool party to you today!  It was the brain child of one of our all time favorite ladies, Kara Stout, a well known bridal nutritionist in Dallas.  Kara and Linda Whitten of Wedfully Yours Events stylized this shoot to perfection. Be sure to also check out the blog feature on former Bachelorette Desiree Hartsock’s blog.  One of Kara's delicious recipes for Sangra Pops is seen below.  Photos by the amazingly talented Alyssa Turner Photography.  Hope you enjoy!  

Recipes & styling: Bridal Nutrition + Wellness Coach Kara Stout 

Shoot styling & floral design: Wedfully Yours Events & Design

Photographer:  Alyssa Turner

Makeup:  Wendy Zerrudo

Hair:  Montanna Wilson
Vintage rentals:  Rent My Dust 

Tropical Sangria Pops

{ Makes 4 pops }


½ cup raw coconut water

¾ cup Riesling (opt for organic if possible)

1 pineapple

1 mango

1 papaya

Special equipment: 

Popsicle molds & sticks

Mini heart-shaped cookie cutter


  1. Slice up the tropical fruit in desired thickness for mini heart cut outs.  Then using a mini heart-shaped cookie cutter, cut out hearts using each of the three fruits.
  2. Stir together the coconut water and Riesling.
  3. Pour into popsicle molds.
  4. Make sure to leave enough room to add the heart-shaped fruit since the liquid will rise.
  5. Add in your tropical fruit hearts.
  6. Place in the freezer and freeze overnight.
  7. To remove pops, fill a bowl with warm water and set the molds in the bowl for about 20-30 seconds. The water should not cover the entire molds.
  8. Gently slide the pops out of the molds, and enjoy!