Sometimes the words “holiday decorations” get a bit of a bad rap. This is because the first thing that comes to mind is the one crazy neighbor we all have who lines the entire facade of his house, from top to bottom, with blinking colorful lights. If you listen, you’ll hear that the blinking is synchronized to a constantly playing track of Jingle Bells. It is Christmas sensory overload.
Holiday decorations don’t need to be tacky, or big energy wasters. We think that the best decorations, and those that are most modern, come from your very own garden and backyard. They don’t consume electricity, and they are easy to design yourself for little to no cost. And when placed strategically, these holiday decorations can leave quite an impression.
Garden Inspired Ideas for Holiday Decorations
(1) Green your front door (Evergreen, that is)
Use these tips from Patti Bosket at Sunset Magazine to make your own wreath for your home’s entryway. She created this one using Ponderosa Pine, Oregon grape, wolf lichen, and redtwig dogwood. The result is a gorgeous mixture of colors and textures that will warm your guests before they even enter your home. We also love this bay and rosemary leaf wreath, which makes guests feel immediately welcome with its delicious herbaceous fragrance. A natural, homemade wreath on your front door is an excellent way to make guests feel welcome when they come knocking.
Fall gatherings and Thanksgiving dinner parties are best squired by the perfect selection of wines. Okay, so therein lies the question: With so many wines from which to choose, how do you know which are the perfect ones for your event, whether it’s a Thanksgiving dinner for 25, or a cozy evening in with your 3 best girlfriends and some hors d’oeuvres?
Selecting from hundreds of different varieties and origins can be quite puzzling and intimidating. But armed with a few basics, you can be well prepared for your trip to the wine store, and equipped with the knowledge to pick the very best wine for your event.
As autumn temperatures continue to decline, and the fall season begins to transition into winter, we find ourselves at a time of year that we love. Suddenly, our wall calendars are filled with hasty scrawls: “Dinner party at Katie’s,” “Wine tasting at Ellen’s,” and “Potluck at Brian’s.” It is the time of year when we tuck away our gardening gloves and instead slide on a sparkly cocktail ring; the time for holiday celebrations and social engagements abound.
Now if you’ve ever hosted a dinner party, wine tasting, or potluck, then you know just how much work they can be. Even if you purchase a stack of pre-made veggie and deli trays to cut down on food prep, you still have to take the time to clean the house, pick out music, send invites, wash all the dishes… the list goes on. Hosting a party is a lot of work. And it is your responsibility as a guest to let your host or hostess know that this does not go unnoticed.
A simple gift is a classic, and classy, way to let your host or hostess know that you appreciate all of the hard work and time that goes into entertaining. Some people seem to think that this is an outdated tradition, but as TV personality and etiquette expert Clinton Kelly explains in his book Freakin’ Fabulous, “bringing a small token of your appreciation is certainly not uncouth.” So while you start to complete your Christmas shopping this year, make sure to also stock up on hostess gifts. aHa! Modern Living has some great ones from which to choose.
Choose the Perfect Hostess Gift
An overnight stay- According to the Emily Post Institute, which has been the go-to etiquette expert since 1946, a hostess gift for an overnight stay is mandatory. The size and grandeur of the gift may vary according to the length of your stay. In this case, it is also appropriate to send the gift after the tenure of your stay, along with a heartfelt thank you note. This gives you the opportunity to select a gift that matches your hostess’ living space. Check out our Modern Decor section for some fabulous options. Wouldn’t a Parker Collection Fragrance Diffuser look lovely in the guest room where you slept? We think it would be a perfect thank you gift for your weekend stay. Or how about the Window Sill Herb Holder for your host’s kitchen? He did make you that delicious tomato and basil fritatta for breakfast one morning, and this would be the perfect place for him to store his fresh herbs while he’s cooking.
Cocktail party- A bottle of wine is an appropriate hostess gift for a cocktail party. But don’t bring a plain ol’ bottle- dress it up with a fun accessory, like a Felt Wine Sleeve. The sleeve is pretty darn handsome looking, and as a bonus, it will keep your hands dry and your bottle secure on the car ride over. Now if you give a gift of wine, Kelly has a couple rules of thumb to point out: First, don’t expect the wine to be served to you at the cocktail party. Consider it a gift to your host for later consumption. Kelly points out that a conscientious host will have already chosen wines for the evening based on what will pair well with the hors d’oueuvres. Secondly, never take an unopened bottle of wine back home with you at the end of the night. This goes for a cocktail party, wine tasting, or pretty much any other event!
Colorful, smooth-skinned apples are an irresistible sign of fall, and a treat that we look forward to annually. These little beauties make a perfect quick snack, and of course a terrific present for teachers everywhere. We love eating apples plain, just as they are, and enjoying their crisp, crunchy bite and sweet juiciness.
Did you know that people have been munching on apples for millennia? The great-great grandfather of the modern apple, the Malus sieversii, still grows wild in Kazakhstan, where it originated. Today our favorite type of apple is the Rome apple, which originated in Rome, Ohio. We love eating these apples right off the tree- their thick skin and hint of tartness makes them delicious on their own. But this year, before we gobble up all our freshly-picked apples, we’re going to try out some new ways of using them, in both culinary and decorative applications. After all, apples are truly versatile and there are many ways to enjoy them. So while we love apples plain, just as they are, we are excited to try out some of these new ideas below:
There are so many wonderful seasonal delights we look forward to every autumn: Gradually cooling temperatures, green leaves transitioning to crimson and ochre tones, and of course the wonderful fresh fall produce from our vegetable gardens. What is our favorite fall vegetable of all? Well of course it is the ubiquitous mascot of the autumn season- the pumpkin!
This year, we planted our Jack O’Lantern Pumpkin seeds in late May. This particular type of pumpkin is our favorite, since the fruits develop that beautiful deep orange glowing skin, and they grow to a hefty 10-18 pound size. Since they are so large, these pumpkins take 105 days to reach maturity, which means that they are just about ready to cut from the vines. Joy!
Each year we, of course, simply cannot resist carving a huge, gaping grin into at least one of our pumpkins. Jack O’Lantern carving is certainly a nostalgic little walk down the lanes of our memory. But this year, we’re reserving 5 of our proudly sown, grown, and harvested pumpkins for some cool and unusual uses. Check out these 5 unexpected uses for your fall pumpkins:
1. Pumpkin as a Flower Pot
A pumpkin can make a beautiful centerpiece or front step adornment when used as a flower pot or vase. To make your own, start by cutting the top off of your pumpkin. Cut around the stem to create a hole about 6 inches in diameter. It should be large enough to accommodate the flowers and/or foliage you wish to use. Scoop the goop and seeds out of the inside of the pumpkin. (Keep these and set them aside if you wish to use them for baking.) If you wish to use your pumpkin as a vase, place a glass vase, plastic cup, or empty coffee can inside the pumpkin. It should be filled 3/4 full of water and just a drop or two of standard bleach. You can then arrange your cut flowers however you would like them. If you wish to use a potted plant, lower your potted plant into the pumpkin. Make sure that neither a vase nor a pot will drain or leak into the pumpkin. It should be kept as cool and dry as possible.
2. Pumpkin as Potpourri
When you use a real pumpkin as a potpourri burner, it leaves your house smelling better than any scented candle could. A small variety, such as a Sugar Pie Pumpkin, works well for this project. To begin, cut off the top of your pumpkin in an even slice, and set this aside. Scoop out all of the seeds and goop. Carve circular vents into the sides and lid of the pumpkin using a hole cutter. (You can find one of these in a craft store- they are used by potters to make holes in clay, and look like a short metal tube with a cap on one end.) On the underside of the lid, rub on a bit of cinnamon, a bit of pumpkin pie spice, and insert a few whole cloves. Set a tea light inside, and place the whole pumpkin on a small plate or saucer. If you’d like to get creative, you can also set the pumpkin on top of a cake stand, or in the top of a teapot. When the tea light is lit, the spicy, pumpkin pie scent can last for up to 6 hours.
3. Pumpkin as a Bird Feeder
Making a pumpkin bird feeder is a cool way to use a small pumpkin along with its seeds. Plus, it is a fun way to keep your backyard songstresses fed when temperatures begin to drop and food becomes a bit more scarce. To make a pumpkin bird feeder, select a pumpkin that is no more than about 5 pounds in weight. Cut it in half width-wise and thoroughly scrape out the goop so that the inside feels relatively dry to the touch. Leave a 1/2 inch wall on the pumpkin. Place the pumpkin seeds into this wall so that they stick up and form a ledge around the outside of the feeder. (You may need to use a carving knife to cut a little groove for them to stick into.) For perches, poke small holes in the outside of the pumpkin and insert small twigs. To hang the feeder, knot together two lengths of twine, and tack the knot to the bottom of the pumpkin. Fill the feeder with bird feed such as nyjer seeds, suet cakes, or a fruit and nut blend. Try to hang the feeder out of direct sunlight, as this will help the pumpkin to last longer.
4. Pumpkin as a Cooler
Since large, wide pumpkins are naturally bowl-shaped, they make great receptacles for beer, soda, and other bottled drinks. Choose a nice hefty pumpkin and begin by cutting off the top 1/3. Thoroughly scrape out all the goop and seeds. Next, place a glass or plastic bowl inside the pumpkin cavity. This is important to help prevent the pumpkin from getting waterlogged. If you do not have a bowl, smear Vaseline on the inside of the pumpkin, then cover it with plastic wrap. Fill the bowl with ice and bottled beverages of your choice.
If you’re feeling really ambitious, you can try your hand at this customized pumpkin beer cooler from Extremepumpkins.com. It would definitely make a good conversation topic for any fall party. Just be careful- because a huge pumpkin filled with ice is going to be pretty heavy!
5. Pumpkin as a Stew
We received this pumpkin stew recipe from a friend, and we can’t wait to try making it ourselves the next time we entertain! Not only does this recipe make a delicious, comforting and hearty fall meal using fresh vegetables, but the stew is served in the actual pumpkin. How cool is that?
Ingredients: 1 pumpkin that is 10-12 pounds in size; 2 pounds of cubed beef stew meat (we always prefer organic beef); 2 tablespoons of olive or canola oil; 1 green bell pepper, sliced into 1-inch thick slices; 1 chopped onion; 4 potatoes, cubed with the skin on; 3 carrots, cut into 1 inch chunks; 2 cloves of minced garlic; 2 sticks of celery, cut into 1 inch slices; 1 15-ounce can of diced tomatoes, or 15 ounces of fresh tomatoes from your garden; 2-3 cups of water or vegetable broth; salt and pepper to taste.
Directions: Cut off the top 1/4 to 1/3 of the pumpkin to create a large bowl shape. Make sure the opening is large enough to fit a serving utensil and your hand. Remove the seeds and the goop. Set the pumpkin aside. In a large pot on the stovetop, brown the meat in the 2 tablespoons of oil. If you prefer a vegetarian stew, you can skip the meat and instead add root vegetables, such as parsnips and turnips. Add in the remaining ingredients, and allow this to simmer on low for one hour. Place the pumpkin inside a shallow roasting pan, and ladel the stew into the pumpkin. Brush the outside of the pumpkin with a light coating of canola or olive oil. Place the whole pumpkin in the roasting pan inside an oven preheated to 350 degrees F. (You will probably need to remove one oven rack and move one to the bottom to accomodate the large pumkin.) Allow this to bake for about 2 hours, or until the pumpkin is tender. Remove this carefully from the oven, and serve it while the stew is still hot. When serving, ladel out the stew and scrape at the sides of the pumpkin in order to include baked pumpkin flesh with each serving.
Mmmmmm… we’re hungry already!
Images courtesy of Tiny Farm Blog, Marth Stewart Living, Extremepumpkins.com, and Recipes.parajsa.com
Here at aHa! Modern Living, we have always loved Labor Day. Not only is it the symbolic end of summer, making it the harbinger of cooler fall temps, but more importantly it is also a holiday that celebrates the average working Joe, and the economic and social achievements of all American workers. The first Labor Day was recognized as a federal holiday in 1882, and today it’s an official state holiday in all 50 states. So for all of us who work the 9-5 grind every day, make sure you remember that this day, Labor Day, is a holiday about and for you!
This year for Labor Day, we want to celebrate the achievements of workers in our own neighborhood. We’re hosting a Local Labor Day party, and we’ve asked all of our guests to bring a food dish or beverage that has been produced or grown within a 100 mile radius from home. We encourage you to host your own Local Labor Day party and enjoy fresh goodies that have been provided by hard workers in your own region. Not sure where to start? Take a look at this guide to learn how to find food and drinks that are local to you.
New England Region
Connecticut- Check out the City Seed website, where you can locate and map 5 different Farmers’ Markets. Each one operates throughout the fall- the market in Wooster Square even runs through December, which means you can use it to host a local Thanksgiving, too!
Maine- Wood Prairie Farm in Bridgewater, Maine, is getting ready to harvest its potatoes in September. Sign up for the Potato Sampler of the month, and you can have an 8-pound box of potatoes sent right to you each month. Each box includes 3 different delicious and distinctive varieties of potatoes.
Massachusetts- Hilltop Orchards has expanded hours through October, so this is a great time to visit. Here you can pick your own apples, plums, and pears, as well as purchase locally made wines and hard ciders.
Midwest Region
Minnesota-The Wedge Natural Foods Co-Op in Minneapolis is a terrific source for local foods. Right now, they have a great selection of seasonal local produce, including locally grown heirloom eggplants and tomatoes.
Illinois- If you live in Chicago, then lucky you. Since you are in the largest city in the Midwest, you have lots of options for local eating. Visit The Beet, which is a great guide to eating local. You can also enter your zip code in the upper right corner to find a Farmers’ Market near you. This is a good time to find local apples, pears, beans, cabbage, eggplant, squash, and sweet potatoes.
Nebraska- The Historical Haymarket Farmers’ Market in Lincoln features over 200 different vendors, and takes place every Saturday from 8 am til noon. In addition to local produce, this is an awesome place to find all sorts of baked goodies, such as muffins, croissants, pies, cookies, cakes, and baklava. Yum!
Southern Region
Alabama, Georgia, and North Florida- Boutwell Farms is an USDA certified organic family farm that specializes in grass-fed beef and pork. You can pick up meat directly from their farm, or purchase it at a local Farmers’ Market that they supply.
North Carolina- Check out Eat Local NC. It is an excellent guide to North Carolina’s Farmers’ Markets and local farms. You can also check out this guide to local produce, meat, and dairy farms in the Triad area. There’s even an ostrich farm in Winston Salem! Ever tried ostrich meat before?
New York- (Let’s face it, it’s a region of its own)
The New York Metro Area Wheel shows what’s in season and local within a 150-mile radius of New York City. You can purchase your wheel for just $12.95.
New York has a terrific selection of wineries, so make sure you check out your options for local wines. We recommend Warwick Valley Winery, where you can select from a variety of hard ciders and wines. This time of year, you can also pick your own apples and pears.
The Local Fork is the locavore’s guide to dining and shopping in New York City. It will assist you in finding local produce, grains, dairy, nuts and seeds, poultry, and more. For a really special treat, get your hands on some local maple syrup or honey. Berkshire Berries makes honey from hives on NY City rooftops. How cool is that?
Central Region
Colorado- Boulder county is hosting Eat Local week from August 28 to September 4. How appropriate- that’s just a couple days before the Labor Day holiday! Eat Local week is a perfect opportunity to discover local food sources and meet local food growers. Take a look at the website for a list of the week’s events.
Kansas- Check out the Kansas City Food Circlefor a list of local Farmers’ Markets, where at this time of year you can purchase locally grown beets, cantaloupes, cauliflower, celery, carrots, pears, spinach, and much more.
West Coast Region
California- Locavorism began in San Francisco, so if you live in this region, you are at the heart of the movement to eat local! Visit this website for a guide to local Farmers’ Markets and wineries. One particularly awesome thing about eating locally in San Fran is that you can get your hands on local seafood, such as anchovies, black cod, oysters, salmon, and squid.
Oregon- The Ten Rivers Food Web is a wonderful guide to the area’s local co-ops, farms, Farmers’ Markets, and other local food groups. Make sure to visit the comprehensive local food directory.
Hawaii- About 90% of the food that is available in Hawaii has been imported from the mainland. So, eating locally can prove to be a bit of a challenge here. It’s not impossible, though, as author Debbie documents here in her Eat Local Challenge blog. On the bright side, Hawaii’s climate means that you can get your hands on local bananas, papayas, and other tropical fruits pretty much at any time. You can visit this website, Eat Local Hawaii, for a list of good local markets to visit.
If we didn’t cover your home state here, try out some of the great national resources that are available to you. At the Local Harvest website, you can type in your zip code as well as the product you are looking for. You can also visit the USDA website for a listing of Farmers’ Markets near you. Have fun with your Local Labor Day bash, and enjoy the fruits of local labor!
It’s definitely true that nothing spruces up a homemade meal and adds delicious flavor quite like your own home-grown garnishes. Herbs such as basil, cilantro, and thyme can add wonderful color and fragrance to your dishes- not to mention the best part of chowing down on them. Here is another idea that we love for fresh herbs- mixing them into some chilly and refreshing summer cocktails. Yes, it’s true. Not only can you cook and garnish with fresh herbs, but you can also mix them up with booze and drink them. The fresh herbs create an aromatic cocktail, which when drunk, creates a particularly complex and lovely sensation on the palate and nose.
At your next outdoor party, try making one of these your signature drink. Mix it up ahead of time in some pitchers, then keep plenty of ice on hand. Or, just shake up a couple of cooling drinks for you and your honey on a balmy summer night. Sip, savor, repeat.
Country Thyme and Berry Cocktail
Recipe from H. Joseph Hermann and Square One Vodka.Supplies:
1 muddler
1 10-ounce highball glass
1 cocktail shaker or mixing cup
1 cocktail strainer
Ingredients:
1 and ½ ounces vodka
A handful (approximately 10-15) fresh blueberries, huckleberries, or blackberries
1/2 ounce of fresh organic lemon cut into pieces
1/4 to 1/2 ounce organic agave nectar (natural sweetener)
2-3 sprigs of fresh thyme
Preparation:
1. In the bottom of a mixing cup or cocktail shaker, add the berries and lemon. Muddle to juice both.
2. Add the vodka, agave nectar, and ice.
3. Shake vigorously for 20-30 seconds.
4. Take 3 sprigs of thyme and slap them between your palms to release the natural aromatic oils.
5. Place 2 sprigs in the bottom of the highball glass, then fill it with ice.
6. Strain the cocktail over ice and stick the last thyme sprig in the cocktail as a garnish. It should stick out a bit like a small straw.
County Line Strawberry Basil Spritzer
Recipe from Allison Evanow and the 2008 Slow Food Nation event in San Francisco.
Supplies:
1 muddler
1 tall Tom Collins glass
1 cocktail shaker or mixing cup
1 cocktail strainer
Ingredients:
2 ounces vodka
3 strawberries
2 whole basil leaves
½ ounce of lemon juice
½ ounce of agave nectar
Club soda
Preparation:
1. Muddle the strawberries and 2 basil leaves in a cocktail shaker or mixing cup.
2. Add all of the other ingredients except for the club soda.
3. Add ice and shake for 10 seconds.
4. Strain into a Tom Collins glass filled with ice.
5. Top with club soda.
6. Thinly slice (chiffonade) an extra basil leaf. Serve the cocktail garnished with the basil chiffonade and a couple strawberry slices.
Fresh Basil Martini
Recipe courtesy of Square One Vodka.Supplies:
1 muddler
1 chilled martini glass
1 cocktail shaker or mixing cup
1 cocktail strainer
Ingredients:
4-5 basil leaves, lemon basil leaves, or Thai basil leaves, torn
2 ounces vodka
1 ounce fresh lime juice
½ ounce of organic agave nectar
Preparation:
1. In the mixing cup or cocktail shaker, briefly muddle the basil leaves to release their oils.
2. Add crushed ice and all of the other ingredients.
3. Shake vigorously for 10 seconds.
4. Strain into the chilled martini glass.
Supplies:
1 cocktail shaker or mixing cup
1 chilled martini glass
1 cocktail strainer
Ingredients:
1 and ½ ounces gin
½ ounce orange juice
¼ ounce rosemary syrup*
½ ounce of fresh lemon juice
Sprig of fresh rosemary for garnish
Preparation:
1. Slap the rosemary sprig between your palms and rub gently to release the fragrant oils. Brush the inside of the martini glass with the sprig, then set it aside.
2. Combine all of the liquid ingredients in the cocktail shaker with ice. Shake for 20 seconds.
3. Strain into the martini glass, add the rosemary sprig for garnish.
*Recipe for rosemary syrup:
1 cup water
1 cup sugar
1 4-inch fresh rosemary sprig
Directions:
Combine the water and the sugar in a small saucepan over medium heat. Bring to a gentle boil, stirring the mixture frequently until the sugar dissolves completely. This will take approximately 5 minutes. Once the sugar has dissolved, remove the syrup from the heat source. Place the rosemary sprig in a heat-proof bowl. Pour the syrup over the rosemary. Allow this too cool completely before transferring it to an airtight container and storing it in the fridge. This will keep for up to 2 weeks.
Supplies:
1 muddler
1 mojito glass (or other tall, slender glasses like the Large Botanical Inspired Glasses by aHa!)
Ingredients:
3-4 sprigs of fresh cilantro
3-4 fresh spearmint leaves
2 slices fresh lime
1 kiwi, peeled and halved
1 tbsp. sugar (or simple syrup)
1 and ½ ounces light rum
Club soda
Preparation:
1. Lightly muddle the cilantro leaves, spearmint leaves, fruit, and sugar together in the bottom of the glass.
2. Add ice, rum, and enough club soda to fill glass.
3. Stir lightly to mix, and garnish with an extra slice of lime.
Right up there with apple pie and baseball, cookouts are definitely one of America’s favorite summer pastimes. We think it’s not just the scrumptious fare that makes cookouts so great; it’s the smell of lit charcoal and lighter fluid, the carefree attitude of cooking out in the open air, and the simple joy of washing your barbecue-sauce smeared hands in a hose rather than in a kitchen sink. All of these things make summer grilling, in a word, awesome.
Now despite all the many joys of outdoor grilling, of course we are not going to deny that devouring the food is the very best part. And grilling is a wonderful opportunity to use some of the fresh veggies and fruits from your garden. Fresh home-grown veggies are wonderful straight from the garden, but when you grill them over an open flame, their flavor is magnified, and suddenly some simple garden fresh produce becomes a true treat.
Basic guidelines for grilling vegetables from your garden
Onions- Cut them into 1/2 inch slices, and cook for 10-12 minutes.
Bell Peppers- Cut them into halves or quarters, and grill them for 6-8 minutes.
Eggplant- Cut them into 1/2 inch slices, and cook them for 8-10 minutes.
Asparagus- Leave them whole, and cook them for 6-8 minutes.
Corn-Peel back the husks to remove the corn silk, then replace the husks. Pre-soak them in water for one hour to prevent them from charring. Cook them for 20-25 minutes.
Summer SquashandZucchini- Cut into 1/2 inch slices, and cook them for 6 to 8 minutes.
Cherry Tomatoes- Pierce the skins and cook them whole for 2-4 minutes.
We know what you’re thinking right now. Despite the fact that you have all of these wonderful grilled veggies straight from your home garden, you still have a friend/spouse/child who will insist on reaching for a brat or hamburger. You’ll need to entice this person a bit in order to get him or her to reach for something fresher and healthier instead. No problem! We’ve got a terrific marinade recipe that will pump up the flavor of your veggies and make anyone’s mouth water.
Lemon and Thyme Vegetable Grilling Sauce:
Whisk together 1/4 cup of melted margarine or butter, 1/4 cup of olive oil, 2 finely chopped shallots, 2 tablespoons of Dijon mustard, 2 tablespoons of fresh lemon juice, 1 tablespoon of grated lemon peel, and 2 tablespoons of chopped fresh thyme. You can add salt and pepper to taste. Brush both sides of your veggies with this marinade before grilling them. Keep any of the remaining sauce warm in order to serve it with your veggies. If you’d like, you can make this sauce ahead of time and store it in a sealed container in your fridge.
Hints for Grilling Veggies:
If you would like to try grilling vegetables that are too small to sit on your grill, try using either a grill basket, or a foil packet. For a simple foil packet recipe, try cutting up Brussels sprouts, pearl onions, carrots, green beans, snap peas, and cherry tomatoes. Place them all on a large piece of foil and season them with salt and pepper. Lift the edges and add one tablespoon of water, or one large ice cube. Bring the sides of the foil up so that they meet, and fold them over twice. (The sealed packet will look kind of like an envelope.) Grill this on the hottest part of the grill for about 10 minutes, flipping halfway through.
Full-size tomatoes are great for grilling, too. Just cut them in half and cook them directly on your grill.
Any time you place a fruit or veggie directly on your grill rack, first brush them with a little bit of olive oil or spray them with cooking spray to keep them from sticking.
When you’re throwing an outdoor garden party, create informal flower arrangements that compliment, rather than distract, from the surroundings. If you’re having a seated dinner, or small cocktail tables for guests to sit around, you also want to steer clear of towering (potentially unstable) arrangements. Bud vases provide easy floral design tools, and it’s quick and easy to create a pretty centerpiece.
We have a variety of bud vases in the aHa! Modern Living catalog, including our Glass Bird Vases, Cube Tube Vases, Jacks Vase, and the Windowsill Herb Holder. Here are a few ideas for each vase, and ideas for mixing these vases with other household containers.
Glass Bird Vases: These vases look best with delicate flowers and greens. Thin ornamental grass leaves, flax flowers, and other long-stemmed, delicate blooms look good in these birds.
Cube Tube Vases: You can display larger flowers in these sturdy vases. Their hard-edged lines are calling out for either 1) specimen flowers like a small sunflower on a short stem, a hydrangea, hybrid tea rose, or a large tuberous begonia or 2) wispy, floating ornamental grass stems, sprouting from the tubes in a cascading waterfall of greenery.
Windowsill Herb Holder: Use this vase to hold your edible centerpiece of garnishes. In each glass cup, place herbs that compliment the taste of your appetizers. Dill, basil and thyme are all different enough, and will highlight most savory dishes. Alternatively, you could place cut stems of mint, lavender, and pineapple sage as garnishes for sweet items and drinks. (See “Grow your own Garnishes,” below, for more garnish ideas.)
Mix and Match
The fun of flower arranging with bud vases is that you really can’t make a mistake. Go out to your garden and snip cuttings of anything that catches your eye. You could stick with a color theme (cool colors: blues, purples, greens or warm colors: reds, pinks, oranges, yellows), or a shape (spiky, round, daisy-shaped), or just cut a riot of colors and shapes.
Cut the flower stems at different lengths (though, none more than three times as tall as the container itself), and start putting them in vases and containers. Bud vases look best when mixed and matched together, along with other glasses, jars, and tumblers from around the house. Part of the fun is the mixing and matching. The space around the vases, once they are arranged in their final place before the party, is also part of the design. Draw attention to the group of vases by placing a large hosta leaf under several of the containers.
Most importantly, have fun with your arrangements. A grouping of bud vases is a chic and simple table arrangement, fitting for most garden parties.
Cultivate Your Style
So what’s your outdoor entertaining style? Not sure? For inspiration, check out these images of some of the best outdoor spaces. Notice the placement of flower arrangements and potted plants, and how different arrangements can create or add to the style and atmosphere of an outdoor patio. We love the way simple additions of clipped or potted flowers, herbs, and succulents on or around outdoor tables can help to create a balanced, complete outdoor space fit for both entertaining and personal enjoyment.
After you work so hard to create a beautiful garden, why not show it off with an outdoor cocktail party or get-together? There are endless ways to put together a fun event. Here are some of our tips for throwing a party that’s as fun for the guests as it is for the host.
Have plenty of ice on hand: When the weather warms up, never underestimate the ability of party guests to run through ice. You need ice for cooling drinks, putting in drinks, keeping food cold (shrimp, dips, cheeses—all benefit from sitting on a plate that’s sitting on ice). Designate one cooler/ice bucket for “clean ice” that goes in drinks, and keep extra bags in the freezer or other coolers.
Keep the food in the fridge until guests arrive: That means you’ll have to stage the food so that it is easy to reach and pop on the table. Put dips in their dishes, veggie platters together, and add serving spoons or forks to each before covering. Then, you can bring them out of the cold, put them on the table, and un-cover.
Serve only one “specialty drink” that can be mixed ahead: Nobody likes to be stuck behind the bar all night. Provide a range of drinks, including water, lemonade or tea, beer and wine, and one specialty mixed drink (if you like). Try to serve something that can be mixed ahead of time. Sangria, margaritas, daiquiris, and other “punch” concoctions will allow your guests and you to have fun.
Provide “bug-off” products: Depending upon how rowdy your guests get, how dry it is in your neck of the woods, and local open-flame ordinances, you might not want to have citronella-filled tiki torches all over your garden. There are plenty of natural “bug off” products, and synthetic products, as well. Place a little basket of these in your powder room so your guests can stay comfortable, even if mosquitoes are out in full force.
Use these tips from Patti Bosket at Sunset Magazine to make your own wreath for your home’s entryway. She created this one using Ponderosa Pine, Oregon grape, wolf lichen, and redtwig dogwood. The result is a gorgeous mixture of colors and textures that will warm your guests before they even enter your home. We also love this bay and rosemary leaf wreath, which makes guests feel immediately welcome with its delicious herbaceous fragrance. A natural, homemade wreath on your front door is an excellent way to make guests feel welcome when they come knocking.
Here at aHa! Modern Living, we have always loved Labor Day. Not only is it the symbolic end of summer, making it the harbinger of cooler fall temps, but more importantly it is also a holiday that celebrates the average working Joe, and the economic and social achievements of all American workers. The first Labor Day was recognized as a federal holiday in 1882, and today it’s an official state holiday in all 50 states. So for all of us who work the 9-5 grind every day, make sure you remember that this day, Labor Day, is a holiday about and for you!
