january article for tastebud magazine. check it out online here or pick up a copy at area hen houses, whole foods or coffee shops!
birch branch vase filled with white hydrangea, stars of bethlehem, tulips and silvery lambs ear.

ivory throw (used as tablecloth), iron stone dishes, vintage silver and doiley covered votive holders all from the curious sofa in prairie village.

december tastebud and again, no article! i need to figure this out-oh well-pretty pics to look at.

here are some late photos from november's tastebud article. for some reason the article won't paste.

my last wedding of 2009! this sweet bride chose a palette of ivory, green, pale pink, light blue and brown. we used curly willow, antique, white and green hydrangea, magnolia leaves, green cymbidium orchids, dahlias, stars of bethlehem, seeded eucalyptus, hypericum berries, roses and spray roses.

the bride's bouquet had her grandmother's silver leaf broach attached to the ribbon-i love when personal details are included!

two weddings this weekend. the first was a fall look with leonidas, black magic and tropical amazone roses, green hydrangea, scaboisa, hypericum berries and seeded eucalyptus.

the second wedding the bride carried a bouquet of black magic and freedom roses with black mini calla lilies and hypericum berries.

the attendants carried tailored bouquets of white hydrangea, vendela and eskimo roses, mini calla lilies and seeded eucalyptus.

i had a little helper for the sunday wedding at the hawthorne house in parkville, mo.

such a gorgeous day and neat venue. i had to snap a few of lucy, too!

october tastebud article.

This Halloween instead of the standard bowl full of goodies, invite little ghosts and goblins in for a candy buffet! This can be set up on a large table or sideboard. Start with the centerpiece, a large branchy tree created by spray painting branches black and placing them in a vase or urn. Make sure to add some sand or rocks to the base along with Spanish moss to keep the arrangement secure. Hang cut-outs of ghosts, bats and spiders from the branches with sparkly green tulle or ribbon. I found these pre-made at a craft store or create your own with construction paper. The next important element gives the table its glow with candlelight coming from wrapped votives or cylinder vases. To create these cut a strip of orange or white vellum the height of the container and long enough to wrap each. Place this first layer around each glass and secure with tape. Cut another strip, the same size from black paper. Use three different sizes of hole punches and punch randomly all over the paper. Wrap this strip over the vellum and secure with tape. When you drop a tea light or candle into the center the light will shine through! Place these all around the table and your home instead of overhead lights. Fresh flowers can add an extra punch of color and for this occasion I chose flowers in shades of orange, green and purple. This arrangement includes gerbera daisies, lilies and roses in orange and cuttings from the garden of coleous, purple liriope and lamb’s ear. Now start adding in the candy! Use various size bowls, glasses, and old-fashioned candy jars to hold treats and place them on top of cake stands or in baskets. Provide small cellophane or brown kraft paper bags with labels for a signature sweet, treat mix. I used a combination of popcorn, candy corn and m&m’s for a sweet and salty concoction. (Find templates for festive labels on the Tastebud website. Just print these on sticker paper, cut out and place on bags.) Add in any Halloween decorations collected over the years for a really personal table and let the treat giving begin!

wedding from this past weekend. the bride chose pale blush, ivory and white roses accented with green hydrangea and snow berries. for the reception at the hilton president, in downtown kc, the centerpieces were curly willow wreaths with italian ruscus, snow berries and a few open roses as accents surrounding three cylinder vases with floating candles. this was my first reception at the president and it may be a new favorite. great views of downtown and a fairy tale feeling ballroom with gorgeous chandeliers and deep gold walls.

cake by sandy danner

september article for tastebud magazine!

Warming Up a Fall Table
September brings a chill to the air and just as we change our wardrobe, we also change how we dress our tables. Bright citrus and cool glass containers are replaced with warm coppers, reds, oranges, woven baskets and worn metals.
This autumn table starts with layering; a wicker charger, heavy gold-toned earthenware dishes and a red checked napkin create the perfect setting for serving a fall meal. A hand-blown glass in a copper color adds to the richness of the table. Instead of a tablecloth, the dark wood table serves as a rustic backdrop.
Create the centerpiece by piling different varieties of apples and pears, all abundantly available this time of year, in a basket. Use mason jars to hold fresh cut blooms in shades of a sunset. Long lasting alstromeria (pictured), dahlias, zinnias and berries are great choices. Complete by adding the warmth of candle light by making apple votive holders. Trace the outside edge of a tea light on the top of an apple, then hollow out a section deep enough to fit the candle. Serve a hearty chicken and biscuits or homemade mac-n-cheese. For dessert pull from your centerpiece and make an old-fashioned apple crisp.
(Dishes, charger and linens found at Ranchmart Hardware.)

Old-Fashioned Apple Crisp
By Ina Garten

5 pounds of apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 Tbsp orange juice
2Tbsp lemon juice
½ C granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping
1 ½ c all-purpose flour
¾ c granulated sugar
¾ c packed light brown sugar
½ tsp kosher salt
1 c oatmeal
½ pound cold unsalted butter, diced

Preheat oven to 350 degrees. Butter a 9 x 14 x 2” oval baking dish.
Peel, core and cut the apples into large wedges. Combine apples, zests, juices, sugar and spices. Pour into the dish.
To make topping, combine ingredients and mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm!

august article for Tastebud Magazine. photographed at my mom's lake house.

Inspired by Berries

By late summer farmer’s markets will be bursting with berries and backyard planters will be full of trailing vines and flowers. Use these as inspiration for a casual summer table. Colors come from ripe strawberries, raspberries and blueberries among others.
Start by choosing dishes in shades of blue and red with hints of silver. Here I started with traditional blue camping plates topped with pewter bowls. Layer in coordinating tea towels (these make for great napkins because they are large and usually do not need to be ironed after washing). Add in simple, sturdy glass and silverware to complete each place setting.Feature the beautiful berries in the centerpiece of this table by displaying them in simple white crocks. Place these on a large silver platter along with several simple glass vases filled with cuttings of fern, ageratum and geraniums from overflowing planters and gardens. Include recycled jelly jars in unique shapes filled with toasted almond slices and coconut to turn this centerpiece into dessert. After lunch is enjoyed al fresco, guests can scoop up the delicious berries and top with honey or fresh whipped cream and sprinkle with the almonds and coconut. Easy for the host and easily enjoyed by the guests!

bride's bouquet: white and green hydrangea, green cymbidium orchids, white scaboisa, roses and dahlias and lamb's ear.

flowers for the aisle of our lady of sorrow's church.

three styles of centerpieces: tall with dendrobium orchids and bear grass in the base of the vase with an arrangement of lilies, hydrangea, roses, dahlias, orchids, fern and lisianthus.

a trio of square glass vases filled with dendrobium orchids, hydrangea and dahlias.

a heavy square glass vase with hydrangea, dahlias, scabiosa, cymbidium orchid, roses and ferns.

the cake (by sandy danner) was beautiful!

reception venue: the carriage club in kcmo.

july article for tastebud magazine

Citrus Chill
Keep cool this summer with friends and enjoy a citrus inspired get together.
This table starts with a crisp, white linen tablecloth topped with placemats and napkins in bright fruity colors. White hotel style plates keep the table from getting too fussy. At each setting add a unique place card. Start with a lemon or lime, a small cut of gross-grain ribbon, the guest’s name printed or handwritten on heavy cardstock and a small brad to attach these to the piece of fruit. Guests will not have to think about where to sit and this simple project is sure to impress. The centerpiece for this table brings all of the colors together with a vase of flowers in vibrant shades of citrus: lemon yellow gerbera daisies, lime trachillium, orange roses and mini calla lilies. For a fun touch add lime slices in the vase and cuttings from the yard including ferns, bush ivy and hosta leaves.
To complete this party serve a signature drink. One of my favorites in the heat is Summer Beer. Fix a big batch in an old-fashioned glass jar with a spigot and guests can serve themselves. Menu idea: grilled lime marinated shrimp on top of local greens with a citrus vinaigrette. Have fun and chill out!
*Linens available from The Fiddly Fig in Brookside**Jar from Crate and Barrel

summer beer

12 oz. frozen lemonade concentrate

12 oz. water

12 oz. vodka

12 oz. beer (like a miller lite)

mix together and chill

double or triple as needed!