Such a great idea to buy a big bouquet and then break it up
into smaller bouquets to use all around the house!
Not exact matches
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2
small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1
small onion, sliced -4 garlic cloves, sliced -1
bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
A good starting point is to match a couple of flowers from your
bouquet into a
small headpiece and take it from there.
«Interestingly, when we placed a
small bouquet of flowers
into their morning routines, people perked up.»
Cut some spring flowers from your own garden, or pick up a
bouquet from a local store and split it up
into smaller bundles to use throughout the house.
In the video I also talk about the size of the stems and other than the true blue eucalyptus (the tall skinny guys), one stem is actually enough to break up
into a couple
smaller vases if you aren't wanting a full
bouquet.
I'm not much
into fall decorating, but one of my blogs and website is about making chocolate
bouquets, so I just bought a TON of candy and fall colored dishes in different shapes and sizes to make some candy arrangements, so those will sit around for a few days after I make them, and they will only last a fall decor for a
small amount of time.
It was a nice big bunch so I decided to break them up
into two
small bouquets.