Sheila Rachelle Weeks, 28, and Joshua Timothy Monson, 27, were married on January 12, 2008, at the Fortuna Methodist Church at 2 p.m.

Sheila, the daughter of Lauri Weeks, grew up in Eureka, attending Eureka High School and then Humboldt State University. She graduated with a degree in Business Administration with an emphasis in Management in 2003. She now works for the State of California as an Insurance Adjuster and resides in Fortuna, Calif.

Josh, the son of Tim and Louise Monson, attended Fortuna High School and graduated from University of California, Santa Barbara with a degree in Business Economics with an Emphasis in Accounting in 2003. He completed and attained his CPA certificate in 2007. He now works for Scotia Pacific as an Accountant and resides in Fortuna, Calif.

The wedding party consisted of close friends and family. The bride’s maids-of-honor were Amy Borden and Nancy Austin. The bridesmaids were Jessica Beezley, the bride’s sister; Heather Incenbice; and the groom’s sister Melissa Monson. The best man was the groom’s longtime friend Theodore Harris and the groomsmen were Mike Cataldi, Nick Gordon, Matt Larsen, and the groom’s cousin Cameron Monson.

The reception was held at Scotia Inn following the ceremony. The Inn, with its old-world style and traditional gleaming wood, was the perfect backdrop to such a special celebration. The staff was amazing in helping coordinate and set up the event. The decor was created and overseen by the bride with help from the bride and groom’s families. Traditional elements were used with white and red linens and candles set in glass center pieces; from tall pillars encased in glass to floating candles with red and iridescent tumbled rocks. Evergreen strands and red berry wreaths paired with strands of white lights on the stairs and columns lent to the festive winter theme. Flowers were created by Sunshine Creations of McKinleyville. The bride and groom’s flowers were a mix of ivory and green roses, orchids, and green berries. The bridal party had hand-tied bouquets made with red roses mixed with red and green berries.

Jeannie Dorris of Fortuna catered the event. She served a beautiful array of hors d’oeuvres, while the guests sipped on wine and cocktails. The menu consisted of pecan-crusted chicken, seasoned tri tip, garlic mashed potatoes, and an assortment of salads. The cake was made by Margaret Miranda of Fortuna. The cake was a unique assortment of flavors, including Chocolate with Chocolate Amaretto Mousse Filling, Carrot Cake with Cream Cheese filling, Yellow Cake with Lemon Filling, and the top layer was Cherry Chip cake. The top layer cake was cherry chip in honor of the groom’s parents, as it was the same flavor cake they had at their wedding. The event was photographed by Melissa Michelle Reflections. The photos were photojournalistic in style, yet they honored the need for a traditional approach.

The bride and groom honeymooned in the Riviera Maya, Mexico where they hiked Mayan ruins.