While I’m sitting home sick and in a lull between planing and harvesting and floral gigs, I’ve been catching up on some reading. If I wasn’t too sick to move from the couch, I would definitely be out finding something sturdy to swing my hammock between so I could read outside. (You should be warned I’m obsessed with my hammock and will probably find many more opportunities to mention it.)
So, for the reading material:
-Borders has an awesome magazine selection (rivaled, at least in Portland, only by Powell’s books) where I found this fun wedding flowers mag. It’s aptly called “Wedding flowers: your expert guide to bridal blooms” for June/July 2010. It’s British, and is connected to this website (I recommend the “Real-life flowers” section). I loved their cute ideas, and that they included some ideas for doing things smaller and more affordable.
-While we’re renting and focused on potted gardens, we’re still a little obsessed with gardens and learning as much as we can about gardening before we have a yard of our own. My in-laws got wind of this and sent me a book they just found for my birthday. It’s similar to another one we’ve found, and I’m excited to actually read this one (I just got it, so I’ve only skimmed it) because we’re pretty sure this is a style/philosophy of gardening that we want to get in to. The book is “All New Square Foot Gardening” by Mel Bartholomew. His website is a little intense, so I suggest checking out the book.
Please enjoy these details of a bridal and bridesmaid bouquet from a wedding I did earlier this month. Hopefully more pictures from the wedding, including corsages, boutonnieres, and reception to follow!
The amazing creativity and deliciousness of our local farmers/growers/bakers around Portland never cease to amaze me! A bunch of sugar pea tops/flowers, and some Thai flowers for a stir fry caught my eye and I couldn’t say no… such delicate, pretty things that are also edible? and I never even knew the existed? I’ve been missing out! Food texture is just as important to me as flavor, and almost anything can win me over if it is fun and looks beautiful. The Thai flowers tasted nice and slightly sweet and lemony; the pea tops basically tasted like broccoli. But I like broccoli.
We just dropped the stems, leaves and flowers in the wok with some garlic, soy sauce and oil – simple and delish.
The leftover buds I added to one of my favorite vintage vases. I particularly love the tiny curly-cues.
Thank you, Alyssa, for getting married …and for choosing excellent wedding colors! Continue reading
As usual, I found it impossible to leave my leftover flowers at home while I sit in a beige and grey cubicle, so I brought them to work to enjoy their beauty, and inevitably, watch them wilt.
When I came in this morning, the red peonies, yesterday having faded slightly to a more magenta hue (one even is nearly purple with white streaks), had lost a handful of petals. There is a scattering of petals on the floor that look more like feathers than petals. The soft cluster where they dropped on the desk amazes me – I look at the blossom and swear there can’t be so many petals having fallen off when so many are still firmly attached.
Again, I wonder at the lives of flowers.
Last week I found the most gorgeous dark red peonies. I’m ashamed to say it, but at first I was tempted to keep them to myself. But shared joy is increased joy, so I was so happy to find an excuse to share them: the 23rd birthday of my sweet friend Abbie. I handtied a bouquet of peonies, viburnm and a few other flowers, and carted them off downtown to the Pearl to meet up with the girls.
Because really, what is a party (or a birthday) without flowers? Or a fantastic feathered headress, for that matter.
This was a great first Easter for me as a floral designer – I had the opportunity to design flowers for two different family Easter dinners. If you remember my Easter arrangements for Lisa, you might recognize some of these flowers – I used mostly the same flowers with variations to match the different settings.
As an avid hat collector (and hat lover), I can never separate Easter from hats. Did your mom dress you up in frothy pastel dresses with little white hats, too? Easter morning was always just as much about the fashion as it was about the easter basket. And while I have upgraded from the childhood “Easter bonnet” to more refined and grown up hats, I can’t say no to the opportunity to get dressed up in something more frilly than usual and add a jaunty bit of headwear. This round arrangement below was the first to be assembled, and it got most of my Easter excitement – can you see the bonnet influence?
Lisa is beautiful, tasteful, hospitable, and organized to the last detail – the idea client! I am so excited to have had the opportunity to work with her. She had seen one of my narrow table arrangements last year and decided it was the perfect fit for her family Easter dinner – beautiful and functional.
What is a holiday without good leftovers to take to work?
[phone pics aren't the best, but it's all I have with me at work]
Ham, salad, cake, roses, ranuculus, kale…
You’ve probably seen many all white bridal bouquets – simple, elegant, and traditional. (And, in this case, not the look we were going for.) We added a few orange flowers, some peach to light purple berries and pods, and a few herbs, and the bouquet was transformed into something a little more natural and garden fresh looking. The delicate textures add variety, while the soft, small leafed greens compliment the feminine flowers and buds. Continue reading