I hope you and you have a fabulous Thanksgiving day.
I am so happy to be having family and friends to my house this year, I think Thanksgiving is my favorite holiday to host.
If you need a little floral motivation, I’ll do a quick review of my three step method for making full and natural looking floral arrangements. This process is tried and true and it works for any size or shape of bouquet.
Today I created two medium sized arrangements in porcelain soup terrines to be positioned on my golden yellow table cloth in between footed dishes filled with fruit and herbs.
I’m going for a seriously orange affect featuring clementines and persimmons and some dripping and dropping grapes for that Old Dutch Masters still~life look.
This time of year, I needed to buy most of my flowers, but I still had plenty of greens to use in the garden, see what I harvested below.
Step 1 is all about the greens. I find that the best looking bouquets start with a foundation of at least 3 different greens, including a variety of shades and textures.
I used soup tureens for my vessels, so the sides are somewhat low. To create a stable foundation I leaned branches of Sage, Hebe and Dusty Miller around the perimeter of the tureen, leaving the thick part of the stems attached to anchor more upright sprigs.
Then I packed more sprigs in the center, creating a support structure for the arrangement. Here’s the view from the side,
and the view from the top, revealing all of the “gaps” to be filled
with flowers, which is step 2.
These apricot colored roses are the central attraction of these centerpieces,
complemented with a variety of other orange tinged flowers.
Odd numbered collections of flowers always look better and more natural in an arrangement. Also, clumping a few of the same flowers together resembles what you would see in nature.
I used mostly orange toned flowers, but had to add some white stock because I love the peppery fragrance and I think they look nice with the white porcelain.
Step 3 is a little added item of interest, something unique and eye catching that adds a special finishing touch and unusual texture to the arrangement. For these bouquets I used shiny orange and green rosehips from the garden.
and sprigs of deep red freesia, with plenty of vine~like green buds. Freesia is another flower with that peppery fragrance that I love on the dinner table.
Here’s the overall look, don’t worry, I’ll pull out the silver tomorrow.
I’ve been cooking up a storm today, so I can relax a little tomorrow.
I usually just wing it, but found this Port Cranberry Sauce recipe which is quite fabulous and easy.
Finally, I decided to try the Utterly Deadly Southern Pecan Pie baked in a Cast Iron Pan, using rum instead of bourbon, and let me tell you, my kitchen smells divine.
I don’t know, I may break down and just serve it for breakfast.
I am so thankful for you, my dear readers, you bring so much to my world.
Thank you for following me and sharing in my adventures.
Again, I wish you a very nice Thanksgiving with your friends and family.