Summer Wreath Tutorial

Summer Wreath from Odds and Ends:

The mantra of this summery wreath should be reuse...restore...repurpose! Everything on it either had another life, another purpose or was disgarded.

I wanted to make a wreath with things I already have at hand. A challenge of sorts.

The wreath itself was deep in the bowels of my basement still adorned~ a past summer wreath. I literally ripped off the geraniums, bows, American flags and other sundry flowers and salvaged them for a future time.

It is my custom to wire 2 wreaths together. I learned this wonderful trick at an interior designer's shop that I admire. All the wreaths are fabulous and lush... and horribly expensive. I noticed that the arranged wreaths were all doubled. So, I do the same. And it makes a HUGE difference!! This wreath was already doubled~ ready to be decorated!

The color theme picked me, not the other way around. I recently did  2 wreaths for a country farm wedding (upcoming post) and had some bits and pieces left over. The bright yellow ranunculus, stylized white cone flowers and white bead buds became part of my summer wreath.

I had all the rest of the pieces on hand!

I am by no means a floral designer, I just start playing and it falls into place. Trust yourself and your eye. You can do it too... really! Let your own style shine!

Start by setting the bounderies of the wreath. I used the white bead bud sprays to give me perameters because if left to my own devices I would embellish it to death!

Place the anchor flower in postion on the wreath. Glue it liberally! Start by working around this flower.

Add the large flowers first. Position them and when you like the way they look glue them liberally.

Fill in with other larger elements. I really could have used 1 more gerber and 3 more ranunculus, but I was only using what I had on hand.

When all of the larger elements are glued tightly onto the wreath, start adding the "froof". I wanted my wreath to look a little wild and twiggy and a little "brambley".

Stick frilly, twiggy, fluffy elements in layer after layer. When you are happy with each layer, glue liberally.

Pay attention to the inside rim of the wreath. It is noticeable when the wreath is hung. I added some frilly greens to add pizazz to the inside edge of the wreath.

Just keep working the design, adding and editing until you are happy with the wreath.

When the wreath is done, give it a very good shake. Reglue any loose pieces. Get rid of all glue spiders.

Tie a ribbon through the two wreaths and hang.

From trash to treasure!

StoneGable Menu Plan, June 28 ~ July 4, 2010

Weekly Menu:

Happy 4th Of July!!!! This week is all about preparing for a weekend of family, picnics and FIREWORKS! Lots of grilling and picnic food!

Big fun in my book. How do you celebrate our beloved countries birthday?

Monday:

Steamed Shrimp and Clams

Corn On The Cob

Caprese Salad

Recipe: Caprese Salad

This salad reminds me of summer and picking the little grape and pear tomatoes right off  the vine. Yummy! I love caprese salad so much though, I eat it year round. Click HERE  for this summery recipe. Look for it in Monday's menu.

Tuesday: Slow Cooker Day

Slow Cooker Whole Chicken With Gravy

Mashed Potatoes

Slow Cooker Carrots

Recipe: A Chicken In Every Pot

Such an easy comfort food recipe! It smells wonderful when it is cooking. Very basic, but good!

1 whole chicken, rinsed, dried, salted and peppered

1 bag of ready to eat carrots

1 onion, peeled and diced

1/2 cup chicken stock plus 2 TBS chicken bullion.

1/4 cup flour

1/2 cup chicken stock

Put chicken in a slow cooker. Add onion and carrots around chicken.  Add chicken stock and bullion. Cook on low for 8 hours or until chicken is falling off the bone.

Remove chicken, onion and carrots- cover to keep warm.

Put flour in a large jar. Add stock, put lid on and shake to make a slurry. Add to liquid in slow cooker and stir. Cook on hight for 30 minutes until thickened. If desired put chicken and veggies back in the slow cooker to warm up.

Wednesday:

Hamburgers On The Grill

Baked Beans

Wedge Salad

Recipe: StoneGable Hamburgers

1 lb 85% ground beef (no lower fat content)

1 package Lipton Onion Soup Mix

3 TBS water

3 TBS Worchestershire Sauce (or more... we like lots!)

Freshly ground pepper

Pinch of salt

Put ground beef in a large bowl. Add the rest of the ingredients and GENTLY mix. Do not smoosh or your hamburger will be tough. GENTLY form into hamburgers. We love large hamburgers so I usually double the recipe. Girll until done to your liking. DO NOT press hamburger down with spatula! We want all those wonderful juices to stay IN the hamburger. So yummy!

Recipe: Wedge Salad

A real throw-back recipe. Delicious! And the very best part of this recipe is the bleu cheese dressing! Scrumtious! Click HERE for the wedge salad recipe under Monday's offering.

Thursday:

Salmon Pinwheels

Baked Potato

Steamed Spinach With Garlic Oil

Recipe: Garlic Oil

I am so excited... I feel like I am giving away a family secret. Garlic Oil is ALWAYS in my frig. It has so many uses! I can't sing it's praises enough. Once you make it and try it, you will have it in your frig too!

Click HERE and look under Wednesday for this culinary gold!

Friday:

Taco Salad

Refried Beans

 This is one of those, "It is not rocket science" recipes. Add and subtract what YOU like!

1 large can refried beans

2 cups grated sharp cheddar cheese (not from a bag- the good stuff makes a huge difference)

1 large head iceburg lettuce, washed, dried, and chopped

1 lb ground beef, 94 % lean

2 packets of taco seasoning

1 1/2 cups salsa

1 small can of mexican corn, drained

1-2 tomatoes, chopped

1 can black olives, drained and chopped

1 small can jalapeno peppers (optional, I don't use them)

1 bottle good Ranch dressing

1/2 cup sour cream

chopped green onions

4-6 large flour tortillas

cooking spray

Preheat oven to 450 degrees. Invert large heat proof ramakins or soup bowls and put on large rimmed sheet pan. Cover with a piece of aluminum foil. Spray foil and tortilla with cooking spray. Put tortilla over bowl and put in oven. Cook for 5 minutes. Take sheet pan out of oven and take tortilla bowls off the ramakins. Set bowl right side up and put back into the oven on a sheet pan for 2-3 minutes to brown. If the side wants to collapse, ball up aluminum foil and support. Remove to a wire rack to cool.

*Fried tortilla bowls are much better, but they are full of fat!

Put refried beans in a microwave safe bowl and cook for 3 minutes, covered, until hot.

In a sautee pan, brown taco meat and add 1 packet of taco seasonings. Cook according to packet directions.

In a small bowl put 1/2 bottle of Ranch dressing 1/3 packet of taco seasoning and 1/2 cup salsa. Mix well.

Assembly: Add a layer of refried beans to the bottom of a tortilla bowl. Fill 2/3 full of iceburg lettuce. Add 1/2- 2/3 cups taco meat Add corn, tomatoes, black olives, cheese, salsa and jalapeno peppers to taste. Put a large dollop of Taco Ranch dressing and sour cream on the top. Sprinkly with chopped green onions if desired.

Saturday: Family Picnic

Steaks On The Grill

Grilled Veggies

Potatoe Salad

Sweet Pickled Beet, Apple and Carrot Salad

Ice Cream Cookie Sandwiches

Recipe: Grilled Veggies

This is a WONDERFUL recipe! My family devours these tasty veggies. The garden zucchini's are ready so they will go from the garden to the table in no time! Click HERE for this recipe under Saturday's menu. The marinade is so fantastic on steaks, chicken or as a salad dressing. This is a SG favorite!

Recipe: Sweet Pickled Beet, Apple and Carrot Salad

This is a fresh, go with almost everything salad. So easy to throw together and super good for you!

Click HERE and find this yummy side dish on Monday's menu

Ice Cream Cookie Sandwiches:
These decedent treats must be made ahead and frozen so they are firm enough to eat. Delicious!!!!

Homemade Chocolate Chip Cookies

Slightly Softened Vanilla Ice Cream

Sprinkles or Mini Chocolate Chips

Make or buy chocolate chip cookies. I use the old tried and true Tolehouse Cookie Recipe. When cookies are cooled, put a scoop of vanilla ice cream (or a favorite flavor, like coffee) on a cookie and put another cookie on top of the ice cream. Squeeze cookies gently to push the ice cream to the ends of the cookies.

On a salad plate, pour out sprinkles or mini chocolate chips. Roll ice cream edge in candy. Wrap in freezer wrap or plastic wrap and freeze until hard. These are great treats to keep on hand!

Recipe: StoneGable Potato Salad

This is my grandmother's recipe. The secret ingredient is pickle juice!And please use baking potatoes. Regular new potatoes are too full of water content and get mushy. I don't have amounts and measures, however these are close estimates. I just learned by watching and make this from memory. Start with these amounts and see how they are. You may need to tweek the mayo sauce to potato ratio. It is well worth the try.  This seems like a pretty basic recipe, but don't pass it up. This recipe is my most requested picnic food. I usually triple this recipe. People love it!

5 lbs russet or BAKING potaotes, boiled  whole in jackets, cooled

1 large jar garlic dill pickles (I use Claussen's)

1 large onion, diced finely

3-4 ribs celery, diced finely

1/2 cup shredded carrots

6 hard boiled eggs, diced finely

3 cups mayo

2 TBS mustard

salt and pepper

Remove skins from baking potatoes and dice into large bowl. As you dice the potatoes, splash them with the pickle juice to keep them from browning. Toss the potatoes as you dice. Keep splashing them with pickle juice. Use about 1/4- 1/3 cup.

Put mayo in a bowl ( I use a large wide mouthed ball jar and shake). Add 1/3 cup pickle juice and mustard. This is just a guesstimate. You might need more pickle juice. Mix or shake well. It should be the consistancy of thick cream.

Add mayo to potatoes and coat.Don't be stingy with the mayo. If it doesn't coat it and some to spare~ make more.  Add onions, celery and eggs and mix. Salt and pepper to taste.

This is better if made the day in advance for all the flavors to marry. When you make this invite me over!

Sunday: Picnic For Two

Grilled Steak, Roasted Red Peppper & Bleu Baguette Sandwiches

Greek Pasta Salad

Tortilla Crisps And Salsa

Mixed Fruit Pie In A Jar

Watermellon

Recipe StoneGable Greek Pasta Salad

I use the same ingredients as my tortelini salad but  use 3 kinds of pasta (your choice) and 2/3 cups parmesan cheese.

Click HERE  and find recipe under Saturday's menu.

Recipe: Tortilla Crisps

4 large tortillas

Olive oil

salt

Preheat oven to 350 degrees. Cut tortilla into 8 wedges. Brush lightly with olive oil and salt. Put tortilla wedges of a rimmed baking sheet. Cook in a single layer for 12-15 minutes, until  golden browned and crisp. Cool and keep in airtight container.

Recipe: Fruit Pie In A Jar

See Tomorrow's Post!

I am participating in Marvelous Menu's at Ask Ms Recipe.

 

Vintage Tea Towel Pillow Tutorial

Vintage linens make me swoon! Not only are they beautiful but they can be very economical. I am alway on the lookout for old linens in good condition with interesting designs.

They are just too pretty to sit in a drawer waiting to be used. One of my favorite ways to display vintage tea towels is to make pillows...

Lime Sorbet

Beat The Heat With Lime Sorbet!

Please stop over at Daisy Pink Cupcake, and vote for your favorite pink post. I was chosen to be a contestant! I am not telling you who to vote for~ they are all beautiful and I feel so thrilled to be in such good company. If, however you wish to vote for me, please make sure you vote in SECTION 1. There are 2 sections. Click HERE to go to Daisy Pink Cupcake and vote. Thanks bunches and bunches!!!

Ready for a cool and frosty treat? Something that is sweet and gives you a bit of a pucker?  Something summery and fresh?  Lime Sorbet  is a great way to beat the summer heat!

This lime infused treat is bound to get a delightful reaction!  Little bits of grated lime zest give big bursts of flavor. So good!

Lime Sorbet

2 cups sugar

2 cups water

1 cup lime juice

1/2 cup lemon juice

1 1/2 TBS lime zest

Combine sugar and water in a medium saucepan and bring to a boil. Reduce heat and simmer sugar mixture until all the sugar disolves making a simple syrup, about 4 minutes. Cool completely!

Ream juice from limes and lemons. Limes are sometimes stingy about their juice. Roll the limes and lemons between a hard surface and your hand. Press firmly to release the juices. Cut in half and use a reamer to squeeze out all the juice. No seeds!!!!! I strain the juice before I use it!

Combine simple syrup, lime/lemon juice and lime zest. Stir.

Pour into the freezer bowl of an ice cream maker. I have a Cuisinart brand Frozen Yogurt, Ice Cream and Sorbet Maker. Very easy machine!  Well priced, too! Turn on machine and mix for 30 minutes.

Sorbet will be "loose". Put sorbet in a sealed plastic container and freeze.

A little goes a long way because it is sweet and tangy. I serve it in a little bowl or piled high in egg cups. Instead of mint as a garnish I use lemon balm.

Bon Appetit!

Breakfast And Sweet Peas

Sweet Pea Tablescape In The Garden:

Please stop over at Daisy Pink Cupcake, and vote for your favorite pink post. I was chosen to be a contestant! I am not telling you who to vote for~ they are all beautiful and I feel so thrilled to be in such good company. If, however you wish to vote for me, please make sure you vote in SECTION 1. There are 2 sections. Click HERE to go to Daisy Pink Cupcake and vote. Thanks bunches and bunches!!!

Sweet Peas are the most girly of flowers. They are delicate, pretty, romantic and they smell beautifully sweet!

I have 2 wonderful twin friends that are my gardening mentors. When they called and told me that their sweet peas were in bloom I headed right over! Their garden is a wonderous sight to see and when the sweet peas are in all their glory their garden is magnificent.

I had originally intended to post a daisy table (saved for next week) but I couldn't let the bouquet of sweet peas wait. Because they are so dear to my heart, I made a little trayscape for breakfast... just for me!

The sturdy wicker tray is covered with a white damask napkin. The napkin will become my little tablecloth.

I often spend the early morning in my garden before the heat of the day. I made a tray of some healthy and yummy food and went off to the garden. A low stone bench in the perennial border was the perfect spot to lay out a petite breakfast table.

A vintage snack plate with tiny purple violets and a matching cup hold the mornings first cup of coffee and some in season fruit.

Adding mint as a garnish or for a hint of fresh minty taste is a summer pleasure! Planting mint in terracotta pots in the ground ensures a plentiful harvest that won't invade the garden. For a tutorial on planting, growing and taming mint click HERE.

A vintage rich purple sherbert glass holds yogurt sprinkled with StoneGable granola and fresh mint Using pretty things such as this sherbert glass is an inexpensive everyday luxury!

 Click HERE for this delicious and nutty granola recipe. It is so popular in my home that I keep a big jar filled with it out on my counter.

A homemade no sew purple napkin is caught up with another white damask napkin in a pewter bunny napkin ring. Thank heavens this little bunny is the only one in the garden! To see a mitered corner napkin tutorial click HERE.

The inspiration for breakfast in the garden this morning was, of course, the sweet peas.  The small glass vase was the very first thing I ever bought at an auction when I first set up housekeeping. Worn from years of use both in my household and someone elses, it still holds great sentimental value!

Breakfast in the garden was a simple delight!

The Garden Girls:

Thanks to the garden girls Verna and Viola! They are kind, hard working, generous friends who work tirelessly in their garden and share it's bounty with all who come to visit! And this is only 1 of their MANY talents! 

 I won't tell how old they are, but I hope I have half the energy and love for life that they do when I am their age!

I am joining Susan at Between Naps On The Porch for Tablescape Thursday. Susan is the most lovely hostess and she also has a generous and creative spirit. Thanks Susan!