Welcome back and let's get right to it. This post I'm going to share the recipe for a perfectly sassy bouquet and how "NON-FLORAL" centerpieces can still make a BOLD statement.
As with any good food recipe it's important to use only the freshest ingredients, texture and color keep the dish interesting and just the right amount of spice makes the dish dylish! The same holds true in floral design.
So here are all the yummy details from one of the scrumptious bouquets from the Grand Opening.
Recipe for one "SASSY LITTLE BOUQUET"
Preparation time: 1 hour
Preheat oven to "SUPER HOT"
6 stems of gorgeous purple phalaenopsis orchids
7-9 stems of hot pink "princess" rose
one 10 stem bunch of soft pink/green parrott tulips
one 10 stem bunch of "Edge of Night" calla lilies (Swartzwalder Calla(s) work well as a substitution)
1/2 bunch of bear grass-lily grass is another great substitution
one black feather bou cut into pieces (add more for a spicier dish)
wrap the stems in one spool of magenta wire
FINISH THE RECIPE WITH ONE ABSOLUTELY GORGEOUS BRIDE FULL OF SASS WHO AIN'T AFRAID TO WORK IT! REMEMBER THIS IS YOUR DAY SO IT'S OKAY TO INDULGE!!!!!
On a quick side note, if you're wondering how to hold this bouquet it's best to choose one side or the other. I tell brides to use your hip as your guide and chose the side you favor. This way it will look and feel most natural to you.
As one of my favorite Food Network buds would say, "until next time, I bid you good eats!"
2 comments:
Love the post - full of attitude - Very inspiring :)
Hi Jenn! I had such a great time at the Open House that I had to post about it on my blog! You sure know how to throw a party! Thanks for the invite!
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