LTJG and Mrs. William Lloyd Johnson IV Angela Ioana Morar of Arad, Romania, and LTJG William Lloyd Johnson IV of Washington exchanged wedding vows in an impressive ceremony on Saturday, May 27, at four-thirty o'clock in the afternoon at the First Baptist Church in Washington. Pastor Dan Hodges of Macon officiated.

The bride is the daughter of Mr. and Mrs. Dumitru Morar of Arad, Romania.

The bridegroom is the son of Mr. and Mrs. William Lloyd Johnson III of Washington.

The altar held a central sevenbranched candelabrum adorned with red roses, white angelica spray roses, lisianthus and waxflowers, variegated pittisporum and sword fern. On each end of the altar railing were arrangements of white gladioli and waxflower, red Charlotte roses and Alstroemeria, sprengeri fern and sword fern in white lattice vases. Red and white lilies and pearls wrapped in toile were on the ends of each pew in keeping with Romanian tradition.

LTJG Travis Larson of New London, Conn., lighted the candles.

Mrs. Smythe Newsome of Washington, organist, presented the prelude. Other selections included Shubert's "Ave Maria" as the mothers were seated, "Canon in D" for the wedding party processional and "The Bridal Chorus" for the bride's entrance. "Wedding March" was the recessional.

LTJG Travis Larson also served as best man. Groomsmen were LTJG Christopher Bradshaw of Jacksonville, Fla., ENS Jake Moore of Milton, Fla., and Robert Edward Johnson of Washington, brother of the bridegroom. The bridegroom, LTJG Larson, LTJG Bradshaw and ENS Moore wore dress whites with swords. Mr. Johnson wore a dark grey suit with a Charlotte rose boutonniere. The fathers of the couple had matching boutonnieres.

Valentina Morar of Arad, Romania, was her sister's maid of honor. Bridesmaids were Milena Todorova of Bulgaria, Luciana Da Silva of Alabama and Brazil, Julia Keck of Tennessee, and Patricia Ann Johnson of Augusta, sister of the bridegroom.

Their spaghetti strap gowns of berry red chiffon were complemented with tied bouquets of white angelica spray roses, red Alstroemeria and Italian ruscus.

Given in marriage by her father, the bride was stunning in her white silk gown handmade in Romania. The silk design draped her shoulders with pearl sequins from the right shoulder that continued down to the lower left side. The gown opened at the lower waist and hip and allowed toile to flow out from the gown to the train hand-embroidered with white pearl sequins.

Her veil, a family keepsake from her aunt in Romania, fell to lower back-length from a headpiece of white flowers.

She carried a cascade of red Charlotte roses, red spray roses and white Alstroemeria lilies accented with ivy and Italian ruscus.

Her diamond earrings were fashioned from wedding diamonds that came from the rings of the bridegroom's grandmother, the late Mrs. W. C. Drake.

For her daughter's wedding Mrs. Morar chose a deep peach silk gown with chiffon straps and pearls.

Mrs. Johnson, the bridegroom's mother, wore a gown in blue silk with an antique crystal necklace and earrings.

Both had corsage of red spray roses.

Reception

Following the ceremony, the bride's parents entertained at a reception in the Mary Callaway Burton Fellowship Hall of the church.

Guests signed the register placed on an antique oak table accented with red and white flowers, rose petals and a keepsake picture of the bride and bridegroom.

The hall was decorated with arrangements of red and white lilies and red roses throughout. In addition a white column featured a beautiful arrangement of red roses and Alstromeria, white Alstroemeria and waxflower, sprengeri and sword fern.

A small cake was served with fruits and vegetables, nuts, assorted cheeses and cherry red punch.

Music for the occasion included various American and Romanian love songs.

The couple exited the reception from the front of the church under a sword arch done in traditional United States Navy fashion. Traffic was temporarily halted as the couple made their way up Robert Toombs Avenue escorted by sword-drawn naval officers to the Fitzpatrick Hotel Ballroom for a private wedding dinner attended by approximately 65 relatives and the families' closest friends.

At the dinner a seating placement table held a Bible opened to 1 Corinthians 13. Also on the table was the couple's keepsake picture and party favors of silk bags that contained gourmet jellybeans and assorted mints.

Arrangements of red and white lilies and red roses decorated the entrance to the ballroom. The wedding party table, covered in white linens, held candles and rose petals. This theme was continued on individual round tables.

The couple, in Romanian fashion, presented each guest a traditional Romanian drink prepared especially for the occasion by the bride's parents and grandfather, Pavel Bejan, in Romania. Other drinks of celebration were offered during the meal.

Appetizers of Spanish vegetables, salami and cheeses centered the tables. Dinner included chicken cordon bleu with assorted vegetables.

The cakes were displayed and cut with a sword by the couple who also served guests.

The wedding cake, a fluffy white confection featured fresh red roses that cascaded from top to bottom. Also topping the cake was a miniature military couple with the bridegroom dressed as a Navy LTJG.

The bridegroom's cake, made by the bride's mother at the bridegroom's Water Street home, was of dark chocolate and rum and was topped with a Georgia Tech "GT".

Music for the occasion was presented by American Mobile Sound Entertainment of Athens.

The couple left the dinner in their wedding attire.

LTJG and Mrs. Johnson are making their home in Jacksonville where he is training to fly the SH-60B Seahawk at Mayport Naval Base.

Rehearsal Dinner

Mr. and Mrs. William Lloyd Johnson III were hosts at a rehearsal dinner at the Fitzpatrick Hotel Courtyard on the eve of the MorarJohnson wedding.

White and red lilies, white silk ribbon adorned with pearls and rosescented candles were used in decorating.

The casual affair was enjoyed in full Romanian tradition as guests dined on whole roasted suckling pig stuffed with rice and beans, roasted corn, baked beans, coleslaw, potato salad, cornbread, lemonade and tea.

About 40 guests attended.