New everyday designs!

Two new designs I���m excited about are Bay Breeze and Hummingbird Garden.
Bay Breeze is a combination of our roses and orchids arranged with tropical palm foliage, grasses and bamboo. Send someone on a tropical vacation !
Hummingbird Garden features a rustic basket with an assortment of larkspur or delphinium, daisies, Lisianthus , and a fragrant oriental lily arranged as if they were growing in a garden bed. A humming bird and birch branches give this design the perfect finishing touch.

Danielle & Ben - Garden wedding

Danielle's Bouquet was a mix of Oriental lilies, roses, calla lilies and lisianthus with wispy veronica and ivy tendrils.

Her bridesmaids bouquets had fragrant freesia, roses, minature carnations, calla lilies and were featured in a leaf covered cone with a handle made from curly willow.

Congratulations Ben and Danielle!

Joanne & Rick - Wedding on the Comstock

Joanne and I researched period 1890 bouquet styles and decided on a nosegay in red and pink,
with red Freedom roses, pink Freesias, and other seasonal accent flowers. A soft pink ribbon accent with love knots tied in the streamers completed her bouquet. I had to include a picture of their rings, aren't they unique?

The wedding took place at the historical Gold Hill Hotel only minutes from Virginia City Nevada.
Wedding photography provided by Monica Coleman from Anytime Photography by Revelations , and period attire from TuxTown located in Carson City.

Gooseberry Patch recipe!

I found this great summer time recipe in 'A pinch of this and a dash of that' recipe book by Gooseberry patch. If you haven't looked at one of these books before, let me tell you, they are filled with great recipes, tips and anecdotes.

Chicken Salad
6 boneless, skinless chicken breasts
1T. Fresh parsley,chopped 2/3 cup walnuts,chopped 2Tgreen pepper,
chopped 2Tcelery,
chopped 1/3 cup carrots,salt, to taste
chopped 1t Fresh dill,
chopped 1t black pepper mayonnaise, to desired moistness


Boil chicken until done, about 1-1/2 hours. Cut chicken into bite-size cubes. combine chicken, parsley, dill, green pepper celery, carrots, walnuts and crushed black pepper. Add mayonnaise to desired moistness and salt to taste. Refrigerate a few hours and serve in a decorative bowl lined with leaves of lettuce. serves 4

For those of you that are familiar with Gooseberry Patch cookbooks, New titles I'll be getting are; Church Suppers, Kids in the Kitchen Year round Fun, Super-fast Slow Cooking, and Harvest Kitchen.