Olivia Louise Idland and Russell Dean Autrey were united in marriage at 4 p.m. November 25, 2006 in the garden of the bride's parents, Mr. and Mrs. Ronald Idland.

The groom is the son of Mr. and Mrs. John Autrey. Reverend Joe Lisenby officiated at the ceremony.

Lovely attendants welcomed guests and pinned green miniature spray orchids on their garments as they arrived.

An archway, created over the entry to the garden by friends of the bride, was covered with masses of flora including southern smilax, foliage, green eucalyptus, and curly willow. Large orange and white pumpkins and gourds in various sizes and colors of the fall season anchored the arch.

Solo saxophone created an enchanted mood for arriving guests and carried on throughout the early part of the evening.

The bride wore an elegant strapless gown that was entirely covered with ivory lace and beading. The gown featured a scalloped hemline that tapered from mid-calf in the front, to ankle length in the back. Tiny green orchids were interwoven into her hair. The bride's bouquet, created by her mother, was a nosegay style, featuring green cymbidium orchids, Orange Unique roses, Miracle roses, Kermit mums and seeded eucalyptus.

The couple's attendants were Rhett Idland, brother of the bride, and Blake Autrey and William Autrey, brothers of the groom.

The bride was escorted by her father onto the deck area of the garden, which had been transformed by her family and friends into a magical wedding site.

The fabulous arbor and deck area was surrounded by dozens of ivory candles in black wrought iron candelabras.

The bride and groom married under a magnificent arbor which was covered with Lady Bankshire foliage, nandina foliage, great clusters of nandina berries, large hydrangea blossoms, California pine cones and long lengths of fresh eucalyptus.

After the vows were exchanged, guests moved to a tented area for a beautiful buffet and dance reception. The menu included grilled beef kabobs, marinated vegetables served in individual peat cups, pork medallions with dipping sauces, black peppered ham, a sweet potato bar, warm seafood dip, an array of cheese and breads, a sushi bar and piping hot corn chowder.

In addition to the apple spice wedding cake, guests enjoyed a dessert and coffee bar.

A great time was enjoyed by all as the couple danced the night away with their friends and family.

Departing guests were given mementos by the couple. Brown paper packages included a mini-coloring book that honored the bride and groom on each page.

Olivia and Russell enjoyed a honeymoon to the west where they visited Las Vegas, Nevada, Vail, Colorado and the Grand Canyon. They are now at home in Greenville.