I mentioned palm fronds in a recent post about Hyacinth. Above is the palm tree. I’m guessing it is some sort of palm. Certainly looks that way. In my attempts to remove one very stubborn and thorny leaf (with improper tools), I surrendered to defeat and decided to take a portion of the leaf.
Perhaps a bit like wrestling with a tiger and walking away with a single hair..or something like that.
I used a few sections of the palm section, in the arrangement with Hyacinth. It also worked well independently in a large vase.
I picked up these roses earlier in the week from my local Whole Foods. This probably means they were grown in South America and might have passed through Miami before arriving in Texas. Just mind-boggling to think how many hands touch your flowers before they end up at your local market or even the flower market. Anyways, not only are these an absolute beautiful color, they are opening with a bit of fierceness. I may have mentioned before, I’m quite fond of the pink and orange color combinations. Something about the vibrancy is continually uplifting and a pleasure to admire. And the smell…which is fantastic, as not all roses smell anymore. With all the cross-breeding and altering of genes to create bigger, brighter, long-lasting roses, the smell is lost. Not these.
Forgive me for not knowing the precise name of the variety. They have a similar look to “Big Fun” which is one of my all time favorite rose varieties.
And I’m still using the -you know what- out of this vintage blue Ball jar. Fits perfectly on the table and I’m not yet ready to use another vase.
Beautiful remains (apple brunoise) from the Brie Ringo at Uchi-Houston
Walking around the Mission I happened upon a large puzzle of California that someone had glued to poster board and then left for trash on the sidewalk. Was great carrying it around that day. Found a place to display it.
Picked up some Hyacinth recently (at the store). Hyacinth is a bit like tapioca, you either love it or hate it. Once upon time, when I worked at florist, I had a woman want to return a bunch of Hyacinth. She said there was something wrong with it, and that it had the most horrible smell. She couldn’t believe we were selling it.
Yes, Hyacinth can sometimes create that type of reaction. It does have a very strong, pungent odor that can be overwhelming for sensitive noses. I happen to not mind the smell. It also helps to separate the stems (put them in other places), so that the blooms are not all contained in one area.
I put a stem in the my kitchen right above the sink.
Works well in a drinking glass, with a small section of a very large palm frond from the front yard. More on that later.
Found some Lantana and dried garlic chives close by. I am learning my lesson on what I can forage and what I cannot. Or rather, shouldn’t.
These two were in a “safe zone” (questionable property). Though yesterday I went out to get a nice cup of dirty chai at my local coffee-house. On my return I noticed some very beautiful large aloe plants. It was obvious they were on private property but I was tempted nonetheless. I jumped off my bike and parked it. It immediately fell on my foot (as I write this with said foot elevated and iced) and there went my whole cup of steaming hot dirty chai, all over the pavement. I decided this was a clear sign not to do what I wanted to do, which was pull that aloe from the ground.
Alas, I am enjoying the Lantana. I love the mix of blooming flowers with non-blooming stems. Adds for a nice texture variance. The blooms of the garlic chives are dried and very delicate. This tiny arrangement is offering a nice earthy scent on a side table.
Happy New Year! Here is a small glimpse of what 2011 looked like for me. I had such an amazing year working with some of the most wonderful and extremely talented floral designers in San Francisco. I was so fortunate to assist with weddings and events ( a movie premiere!) in the City, as well as in surrounding areas of the Bay. The work took us to: Napa, Sonoma, Marin,and to the East and South Bay. Looking back, I was all over the map and it was amazing! During the week I worked and assisted with accounts for a few of the best restaurants and establishments in the City. I also had fun playing with “left overs” at home and continually updated Flowerbaar with musings from my frequent floral foraging excursions. There were many.
I learned so much and was fortunate to work with some incredible teams of people.
I’m looking forward to what this year holds and hoping to get my hands dirty with more leaves, stems and buds. Thanks for reading (who ever you are;)
Here are the incredible designers I spent the year working with. Check out their work!