Wedding Flowers: A Neighborhood Affair

Neighbors had been growing and tending extra flowers for this wedding all summer long.  The day of harvesting finally arrived, and I had the pleasure of watching as bucket after bucket of flowers arrived and crowded together on the front porch of the house.  Long stems, short stems, an old paint bucket filled with 10 different kinds, mason jars full of sweet peas.

 Friends and neighbors convened at the house the day before the wedding to help with the flower arrangements.  We taped a grid over the mouth of each vase to better stabilize and contain the stems, and then set to work in pursuit of our own floral arranging styles.  The results were seriously breathtaking.  Everything was in season so nothing looked out of place, the colors were vibrant, and the flowers were everywhere.

Here are the two big ones K and I did:

We had one very talented family friend who made all the bride/bridesmaid bouquets and the boutonnieres.  These were a combination of locally donated and purchased flowers.

Pacific Northwest Wedding Teaser: Here Come the Girls!

I went to a splendid backyard/garden/farm wedding last weekend on an island off of Seattle (and no, I am not just saying that because it was my best friend's wedding: it actually was a design blogger's dream come true.)  I'm still traveling the craggy cliffs and winding roads of that particular coast, so I'll just give you a first taste today.  More to come!

The Girls

The pastoral view from the flower and candle lined driveway

Every Day Delights: The Bare Branch Indoors

Image via BashPlease

I found this photo of BHLDN's booth at The Cream Wedding Showcase and stowed it away in the recesses of my brain as an idea for my friend, Caitlin's, wedding.  Since then I've found myself drawn to bare branches mounted on walls.  Maybe it's the minimalism, the shapes, the neutral colors, or just the fact that one normally sees branches sitting upright in a vase.  Find a branch you like and hang it on a nail, nestle it over a picture frame, or mount a bunch using some fishing line in one of those empty spaces on your wall.  It only costs the price of a walk in the woods.

Image via DesignSponge

Image via DesignTripper

My foyer

Image via DesignTripper

The Peony Viewing Party

My mom has 58 peony plants in her garden, which bloom in about the first three weeks of June. Each one is different in color and personality, some having more organized and cupped petals like a rose, and others having wild plumes, and feathered edges.  The season is short, coinciding with strawberry season, so there is always a sense of urgency and reverence to our appreciation of this occasion.  Getting out into the garden to see which bloom has opened over night, which should be cut and brought in to be admired during meals at the kitchen table, is foremost on our minds when we get up in the morning.

Last weekend we held a Peony Viewing Party to herald in the summer months, and appreciate the peonies at their peak.  It was a garden tea in the afternoon, with scones, tea sandwiches and little desserts.  Delicate and decadent, with the added challenge of bringing the peony-pink theme into the food as well!

The Menu:

Rose wine

Iced tea

Hot tea

Orange currant scones

Strawberry jam

Strawberry butter

Tea Sandwiches:

Shrimp with spicy mayo

Goat cheese and roasted radicchio

Beet-tinted mascarpone with walnuts and honey

Cucumber

Ham and grainy mustard

Radishes

Mini cupcakes with pink frosting

Fresh strawberry tart

Strawberries

I awoke Saturday morning to gloomy skies and occasional showers.  It didn't look good for our party in the garden.  We began to set everything up inside: setting out all the food in the dining room, and cutting more peonies to brighten the inside rooms if we were to be cornered indoors by the rain.
And then, just as our guests were about to arrive, the glorious sun poked through the clouds!  We rushed out to the lawn with extra tables and chairs.  The tea cups and wine bottles went out, and the plates of food, seat cushions and picnic blankets.  And there we remained, sipping wine and clambering around in the peony bushes, trying to capture the perfect photo.

Preparing sandwiches

Ellen sketching peonies in the kitchen

The spread indoors

An array of tea cups

Fresh strawberry tart

Hurriedly assembled drinks tables outside.  Tea cosies I made for my parents.

A pink-hued guest


Pink nibbles


The scones with a "peony" of strawberry butter

And the guests of honor....

And one yellow one!

A Childhood Tradition Revisited

Every spring as a girl I used to candy violets with my dad.  Violets are edible, and have a lovely faint floral flavor.  We would pick the best looking ones from the garden, then carefully coat them in egg white and sugar and let them dry.  My dad, ever delicate and dexterous, and me, not so much.  His always looked like they'd been touched by a fairy's wand, and mine ended up a bit more clumpy.
The candying of the violets always coincided with the end of the school year, and to celebrate I would take mini cupcakes to school on the last day, frosted in white, with a candied violet on top.

This year I was at my parents' house when the violets were in full bloom.  I tried my hand again at carefully coating the violets in a thin layer of egg white, then sprinkling them all over in sugar and leaving them to dry for a few days.  They turned out well: I have much better hand-eye coordination now than I did when I was six, though this project made me remember that feeling of anticipation for the end of school and the start of the long summer holidays.

I didn't make mini cupcakes for my classmates this time, but I did make a cheesecake for Liam's birthday and arranged the candied violets on top and blackberries around the edges.

To make candied violets:

You will need:

Very fresh violets, with enough stem to hold them by

an egg white, lightly beaten in a small bowl

white sugar, in a small bowl

two forks

a baking sheet with a sheet of waxed or parchment paper on top

Holding the violet by the stem, very carefully submerge it in the egg white.  Using the fork, smooth egg white over every surface (the sugar will only stick to areas moistened by egg white).  Holding the violet  at the side of the bowl to steady it, use the fork to open up the petals and smooth off excess egg white.

Using a dry fork, sprinkle sugar over all the surfaces of the flower.  I find using my fingers instead of a fork works best to control the amount of sugar I put on.  Don't put too much as it will clump and weigh down the petals.

Carefully place, stem side down, on the waxed or parchment paper baking sheet.  Allow to dry in a cool, dry place for at least two days.  Then carefully peel the violets off the paper and store in an airtight container.  They should be used as soon as possible after they have dried because they will begin to lose their beautiful color after about a week.

Step Up Your Party Style: Wine Glasses

Serving drinks in actual glasses instead of plastic ones decreases waste, and increases the classiness of the event.  Say goodbye to the days of frat party red plastic cups, or flimsy ridged ones that are far to reminiscent of the cups the doctor's office gives you to pee in.  Party in style!

I have copied my parents' approach to party wine glasses.  For years they have shared a few dozen wine glasses with some friends of theirs.  When my parents throw a big party they call up their friends and ask for the glasses they have been storing in their apartment.  This way neither family ever has to store all of the glasses at once (storage is an issue for us city dwellers).  This also works really well for me because I can go in on the cost of a few dozen glasses with another friend, as well as each of us only storing half in our tiny apartments.

I like the IKEA Svalka glasses (above).  They are a classic shape, sturdy, and only $4.99 for a six pack.  The six pack comes in a box for easy storage.  Plus they fit in the top rack of a dishwasher.

Now if only I had a dishwasher for all these glasses....

Weeknight Dinner Party: The Recipes Have Arrived!

Having friends round for dinner is one of my favorite "Occasionist" activites. I love to make a meal, and relax in the living room with a few friends. I find it is a good opportunity to really focus on my friends. Plus, it feels good to take off my shoes and curl up with some of my favorite people for a good chat.

But everyone gets busy on weekends with social things, so I often find myself making an occasion of a weeknight, and inviting people for a casual meal and a glass of wine before heading off to bed at a still reasonable hour.
I've heard rumblings of interest in seeing some recipes on The Occasionist, so that is what follows.  I've put together another weeknight dinner menu with step by step instructions.  Do let me know if you try the recipes!

Menu:

Baked Feta

Sliced Baguette

Cherry Tomatoes

Green Salad with Mint, Cucumber, Feta and Olives

Butternut Squash Soup

Bread

Hazelnut Shortbread

Baked Feta:

Feta, slice into approx. 1" thick slabs

Olive Oil

Honey

Thyme

Black Pepper

Preheat oven to 375. Put feta slices in a baking dish. Drizzle in olive oil and honey. Bake for approx. 15 minutes or until feta is fully heated and the liquids around it are bubbling. Finish with black pepper and thyme. Serve warm with bread.

Salad:

Lettuce (any leafy green will do, Arugula is good too.)

Mint

Cucumber

Feta

Kalamata Olives

Olive Oil

Lemon Juice

Salt and Pepper

Toss the lettuce and mint leaves together with olive oil and fresh lemon juice. Plate the greens. Arrange sliced cucumbers and olives, and a piece of feta cheese on top of each plate of greens. Sprinkle with salt and pepper.

Butternut Squash Soup:

Whole Butternut Squash (other sweet and smooth squashes will work as well)

Chicken Stock (optional)

Water

Butter, about 2 Tbls

Salt and Pepper

Cayenne Pepper to taste

Garnish:

Sauteed Mushrooms

or Chives

Plain Yogurt or Creme Fraiche

Preheat oven to 350. Cut the squash in half and scoop out seeds. Place squash halves, cut side down, on a baking sheet. Bake until the squash is completely soft. (The baking time will depend upon how big the squash is so probably between 30 minutes and an hour.) Remove from oven and let cool. Scoop the flesh out of the skin and into a cuisinart. Blend well, adding water as needed to allow the squash to puree thoroughly. Pour the squash into a pot and put it over medium to low heat on the stove. Add chicken stock or water until you reach your desired thickness. (The soup can be made with just water, though chicken stock will add a bit more depth of flavor. Do not use all chicken stock though as the flavor will be too meaty. I usually do 3 to 1, water to chicken stock.) Add butter and stir periodically. Let the soup simmer for about 15 minutes. Add salt, pepper and cayenne pepper to taste.

The soup can be made ahead and refrigerated for a few days. Just heat it up again, and add more water to get the desired thickness.

I like this soup with a little garnish of plain yogurt or creme fraiche. This will cut the spice from the cayenne pepper and cool your mouth. In addition you can sprinkle on a few chopped chives, or sauteed mushrooms.
For the mushrooms: Slice mushrooms. Add to sauce pan over medium heat. Stir frequently. Add butter and stir until mushrooms are tender, but not too mushy and droopy. About 5 minutes.

Hazelnut Shortbread:

This is a scrumptious recipe from "The Cheese Board: Collective Works" The Cheese Board is an utterly delicious bread and cheese shop in Berkeley, CA. They make shortbread cookies every day.

2/3 cup (11 Tbls) unsalted butter, room temp.

1/2 cup sugar

1/2 tsp kosher salt

2 1/2 cups flour

1 cup coarsely chopped toasted hazelnuts

Preheat oven to 350. Butter a 9-13" glass baking dish. Cream together the butter, sugar and salt until light and fluffy. Add flour and kneed together until combined. Add hazelnuts. Press the dough evenly into the baking dish. Bake for about 20 minutes, or until the edges turn a golden brown. Let cool, then cut carefully with a sharp knife into small squares.