When I was doing daily deliveries, the holidays were always so crazy to keep up with. It's like, why are we talking about Thanksgiving in August, and Christmas in September?!?! It makes you want to scream. I do however miss talking to customers, and reading their card messages (Man, have I heard everything. The apologies are always the best. Bud, you're a little too late), and working with flowers all the time. As soon as Flour LA opens officially a retail location, I will be back in the craziness that is service, product, and retail. So, for Halloween and Christmas I did candy filled arrangements. The only difference is candy (switch to green/red peanut m&m's and similar flowers, or blue/white if you're celebrating Hannukah) and flower combo. Jelly beans also work well. So here's an arrangement that was ordered a lot, and that you can make at home.
Cut the bouquet short. Insert the smaller vase into the larger one. Pour the candy between the two vases so that the inner vase stays centered. Fill the inner vase with water. Place bouquet inside. Voila!
We are reshooting the book cover this week, and getting ready for the tv show next week. Lots of exciting things happening! I received a call from Helen at Whole Foods in El Segundo, and she said she's leaving there. I wanted to cry. I love her. She believed in me, and brought me on, and just has a wonderful quality to her, ya know? She mentioned also doing classes in Venice as they are the #1 store, so when I hear the number and one together, I smile. Gearing up for this weekend's wedding at Union Station. Considering spontaneously driving to AZ in the next week or two. It's so pretty out here, and so hotttt there, but I miss the AZ peeps, my best friend Mo, and should pop in to visit my mom who is sweltering in what some consider to be hell.
You know when you get so busy, and then you talk to a long lost friend and you can't think of anything to say because there's just too much?
Yeah, that's how I feel right now.
So hello to you, and hope you are well:) Will do another flower post soon...about flowers.
Click the cover to see the full spread! We worked long and hard on this, and conceptually it turned out even better than planned. I love the blue water with muted oranges, purples, and yellows. It really looks like it came from the vintage 1960's postcard that was our inspiration. The bouquet was beautiful and simple. It was also cost-effective. Statice, roses, and wired gladiolas comprised the full bouquet.
I had the privilege to teach another floral design class at Whole Foods last weekend. It was all about using organic herbs, fruits, vegetables, and flowers in arrangements and for entertaining. You can pick these herbs from your garden or the farmer's market. Grab fruit from a tree. Choose fresh veggies and fruits that are locally grown (and even use them to cook later in the week). Buy organic, edible flowers and place them on plates or in drinks to add some jazz. There are so many ways to get creative. Think about bringing summer to you and your guests all year round!
The trick to putting any sliced fruit, candy, lentils, or whatever you are using, is to place a smaller glass inside the vase. Ideally it will be about 1/4 inch narrower. I however was shorthanded that and grabbed a lovely Sam Adams beer glass and stuck it inside. Perfect alternative and realistic too! Insert lemons in layers until you conceal the inner glass. Fill inner glass with water.
And that's it folks. Sometimes I feel like Julie in Julie & Julia. Hellooooo, are you reading this? Is anyone out there?
Here's the inspiration board for tomorrow's filming of the reality show pitch. I'm going to keep the theme under wraps. Although you can clearly see Alice- that's not the only theme! In fact, there's three! I will be hand sketching the layout based on these influences and two mock-ups I already made. Very excited!! (Of course I have a giant zit between my eyebrows. Lovely).
A rose is just a rose is just a rose. People love 'em or hate 'em. I'm kind of indifferent. Probably because I've seen so many beautiful types of flowers. I think back to my first days at the Empty Vase in West Hollywood. I think back then I knew what a carnation was because once in 7th grade I bought my mom one for Mother's day. Yes, literally one at $3, which seemed like a fortune. I spoil that lady;)
In my quest to make the rose a bit more funky I've discovered two techniques. I will share one with you now. The other is in the reserve- hint: cut off the top to make it look like a very expensive garden rose. Fine, I told you.
Here's how to make a fringed rose. Pretty cool, eh?
It's been a few days since an update. I will be teaching a class this Saturday at Whole Foods in El Segundo. We are doing creative cocktail arrangements. It's been a crazy two weeks, and today is finally a catchup day. Cross things off the list, add more, stare off into the universe...and such:)
By far the flower apple pie has gotten the most attention. I should do more things like this, however most of the time a client requests it, I say YES, of course I can make that, then figure it out:) So...here's how you can make a flower pie for your next holiday or party.
Your friends will be super impressed! This should take about 30 min to an hour. Keep in fridge until "serving". Voila!
The Flower Chef
How Did She Do That