preview from a wedding this past weekend.  it was a gorgeous day and the flowers were beautiful!  the reception was a rustic wine theme and flowers included:  antique hydrangea, cymbidium orchids, roses, ranuculus, scabiosa and scabiosa pods, privet, hypericum and amaranthus.  can't wait to get the photos from the photographer!

this wedding last month was held at the circle s ranch just outside of lawrence, ks. i did no want to leave after setting it up! first of all, we are having the most beautiful fall here and this was one of those gorgeous sunshiney days! what i loved most was the fact that the whole wedding party could spend friday night at the ranch/bed and breakfast and then chill out the day of the wedding until guests started arriving. it was so peaceful but totally set up for a good party that night. the wedding took place under a chuppa and large oak trees, then off to the rustic barn for dinner and dancing out on the covered patio. flowers were dahlias, hydrangeas, orchids, mums, stock and tulips in tin buckets surrounded by locally grown pumpkins, apples and gourds.

a photo of my hardworking assistant, tracie. she is all business and knows what needs to be done without me having to ask. when are finished with the set-up it's lots of laughs!

and i don't usually add in random, non-flowery stuff but here goes...

we made a stop in lawrence (yes, i went to the other ks school and manhattan holds my heart, but lawrence is kind of cool to visit). we stopped at local burger for a tasty veggie burger and sweet potato fries.

and a gorgeous centerpiece for an event at the kc zoo. a moss tray with a lush arrangement of cymbidium orchids, ranuculus, dahlias, hydrangea, katone aster and mixed greenery. lovely!

and finally these bowls i found at an estate sale. i love the shape and funky colors. can't wait to feature these in a future tastebud article. the runner on the table is also from another estate sale last year.

gorgeous photos of last weekend's wedding by jessica peterson.

the bride wanted bright fall in shades of purples and pinks with pops of orange and green. dahlias, hydrangea, ranuculus, roses, scabiosa, privet and curly willow.

boutonniere of an orange spray rose, privet, scented geranium and curly willow.

a tall centerpiece of curly willow with hanging votives.

venue: the terrace on grand-a great modern loft space with rooftop and amazing views of downtown.

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!

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!

november tastebud article:

A Bountiful Buffet
Fall is such a great time to plan a party! Gather rustic items together, cut berries from the garden, add mixed dinnerware and a few elegant touches to create a wonderful table.
Because we do not have a large enough table to seat all of our guests at, this year we will start with basic items on a buffet and pass the traditional turkey dinner items family style. To create a welcoming buffet and tables start by replacing the traditional tablecloth with a few yards of burlap. This is a no sew project- buy enough burlap to cover the length of the table with some overhanging the edges, then finish by pulling out a few strands to create a frayed edge. Burlap comes in many more colors than the standard tan, from blues and greens to a dark chocolate brown. Pick one that will coordinate with the rest of your décor and top everything from the serving buffet to the card tables used for extra seating at this time of year. For dishes I love to use one special seasonal set and add to versatile white dishes or here a deep turquoise and silver rimmed set of china. For the autumn a great brown transferware works perfectly for this rustic yet elegant setting. Place all of the dishes on an iron or wooden cake platter or in a basket on the buffet table. Use a garden urn to contain silverware and cloth napkins. Hunt garage sales, antique stores or your own home to find a tiered shelf or various sizes of baskets or cake plates to hold the rest of the items on the serving station. Here this wooden three-tiered shelf holds wine bottles, bar tools, autumn colored stemware and any other necessities. Now add in the natural fall elements that will really make the buffet and tables feel finished. There are so many varieties of gourds and pumpkins to choose from with the bright green apple gourd being one of my new favorites! Gather these various sized and shaped specimens on their own or in a rustic container for a centerpiece or anywhere there is an empty spot. For a floral element and a burst of color make small apple arrangements. Start with a good sized apple and hollow out the center. Add a small piece of wet floral foam (found at craft stores) to the center of the apple. Cut berries from the yard and buy a few fresh flower blooms from a local florist or grocery store. Cut the stems very short and insert into the foam, covering all sides, filling in the gaps with more berries or leaves in changing colors. I also love using wheat for autumn tables. Gather a bunch or two of wheat (fresh or dried) and tie together with a wide ribbon. Hold the center and twist the bunch slightly to allow it to stand on its own. Leave these around the house for the entire fall season. The final project for this occasion is to add the warm glow of candles. Place ivory pillar candles on the buffet and with the gourds in your centerpiece or make these votive cups for some more accent light. Wrap glass votive cups with brown corrugated paper and tie with ribbon. I recycled this from a recent package or you can find it at the craft store when you are there picking up the ribbon, burlap and floral foam.
Take time to celebrate with friends and family the simple and natural abundance of fall with a hearty meal, the last of the garden’s offerings, gathering up supplies from home and give thanks for all we do have.

October Tastebud article:

Halloween doesn’t have to be just for the kids. Celebrate this fall holiday with a table set using classic black and white elements with added playful and spooky surprises.
Start with a tablecloth in a bold black and white pattern. This could be a fun animal print or classic damask. I found this material at a local fabric shop and made my own. Next, use the staple white dishes topped with a smaller Halloween themed plate. Try to find and use a variety of these dessert sized plates to keep the table from feeling too formal.
The centerpiece for this table starts with a large white ceramic soup tureen placed on top of a cake platter. Serving soup or chili on Halloween is a great idea for several reasons: you can prepare it ahead of time, it is usually cold and rainy in Kansas City this time of year and it can easily accommodate any extra goblins that may show up on your door step! Surround the soup tureen with acid green hedge apples-these brainy looking fruits add to the theme. Then add in the other spooky choices: wooden blood shot eyeballs, spiders and furry rats or other night time creatures. Hanging spiders from the chandelier with fishing line is another great surprise. Now add in the pumpkins. Stay with the black and white theme by choosing a white pumpkin then painting or stenciling it with black paint. Be creative with varying widths of stripes, scrolly vines or bats and ghosts. You may even choose to write a Halloween message to friends.
This table, with it’s classic color palette and goulish details, is sure to please both the adult and child in all of us. Now it’s time to decide on costumes!

Find it Here (if you dare)
Creepy crawly spiders, webs and rats
The Curious Sofa
3925 W. 69th Terr.
Prairie Village Shops
http://www.curioussofa.com/

Soup Tureen
Nell Hills
4101 N. Mulberry Dr.
Briarcliff Village
Or
Atchison, KS
and
Target Stores

Easy Taco Soup
2 cans of northern beans
1 can of diced tomatoes
1 can of shoepeg white corn
1 can of diced green chiles
Packet of taco seasoning
Rotisserie chicken (shred meat)

Add all ingredients to a stock pot
(do not drain beans or veggies)
Thin with chicken stock if needed
Simmer until ready to serve

Top with crumbled tortilla chips, shredded cheese, sour cream and salsa

flowers from this weekend's wedding at longview mansion-a great kansas city venue. this bride chose to carry a wine colored bouquet of roses, cymbidium orchids, mini calla lilies, chocolate cosmos and cranberry viburnum berries. her attendants carried ivory bouquets of hydrangea, cymbidium orchids, mini calla lilies, roses and dahlias. her four-tier cake by the bridal kitchen was topped with a mix of the wine and ivory flowers and a monogram.