Floral Symposium Continued...

I got an email today from Sarah and Nicolette with more photos from the class I was a part of a few weeks ago. The class went a little something like this... drinking tea from an adorable jadeite tea set, while chatting the floral industry with 9 other designers from all over the US and beyond, to making etherial head crowns and re-inventing the wrist corsage, yes it can be done!, to endlessly obsessing over the most amazing blooms that cover your creations, and ending with tons of new inspiration I can't wait to show you. Here are a few more photos I have to share-

Yours truly trying on a finished head crown.
 http://www.flickr.com/photos/53378274@N08/7025533729/

Centerpiece I put together.
http://www.flickr.com/photos/53378274@N08/7025534019/

Pink and Peach

This might be my favorite time of year for flowers. There I said it. So many sweet little flowers come into season making this time of year feel so romantic. Ranunculus is looking so good right now. Big, petally buds of perfection. Not to mention, the colors are unbeatable. When they are looking this good, I get really obsessive about making sure those extra special ones are placed in an arrangement in just the right spots and the arrangement is worked around those. You could say they are my little spring muse flower. 

Little Wings

   I got home today to find this little bird on my doorstep, its feathers all puffed up and shivering. It looked like it had flown into our glass door and looked stunned. I picked it up and brought it inside. It fell asleep in my hands for about 10 minutes. Then I tucked the little bird into a towel to keep it warm while I did some work on the computer. It finally came to and flew to a nearby tree from our deck. That made my day. Oh and I had to throw in a picture of angel face, so he wouldn't be too jealous.

To Market

 So many pretty spring flowers at the market right now...

Floral Symposium

I just got back from a weekend long symposium, put together by the Little Flower School. These 2 designers, Saipua and Nicolette Camille, have been hugely inspirational to me and it was amazing to finally meet them and learn from some of the best out there. We practiced with flowers all weekend. It was a real 'pinch me' moment. I came back freshly inspired and excited to get out my floral scissors and start creating beautiful things.

Photos Here!

Today I received the photos from a shoot Erin and I worked on together. My website is being rebuilt and I love Erin's work so it was only natural to have her shoot the photos for it. I couldn't be happier with the results!

Recipe: Apple Fritters

My mother has been talking about making apple fritters for years, but for some reason we never got around to it. This holiday we swore we would make them and we did! I used a recipe from one of my favorite food blogs, 'Lottie and Doof', for inspiration and made a few changes of my own. They are absolutely delicious and a festive treat for the holidays... or anytime really :)

Apple Fritters (Recipe from October 2010, Bon Appétit- courtesy of lottie and doof)
Fritter Coating
•    1/2 cup sugar
•    1 teaspoons ground cinnamon
* Can also use confectioner's sugar or pile a few in a small bowl and drizzle with maple syrup! Yum!

Apple Filling
•    2 tablespoons (1/4 stick) unsalted butter
•    1 pound Pink Lady or Golden Delicious apples (about 3), peeled, cored, cut into 1/3-inch cubes (about 3 cups)
•    2 tablespoons sugar
•    1/4 teaspoon ground cinnamon
Fritter Base
•    2 teaspoons Madagascar vanilla
•    1 3/4 cups all purpose flour
•    1/2 cup sugar
•    1 teaspoon baking powder
•    1 teaspoon ground cinnamon
•    1/4 teaspoon ground nutmeg
•    2/3 cup buttermilk
•    2 large eggs, separated
•    2 1/2 tablespoons unsalted butter, melted
•    1/4 teaspoon coarse kosher salt
•    Canola oil (for deep-frying)

Fritter Coating:
Blend sugar and cinnamon in small bowl. Coating can be made 3 days ahead. Cover; store at room temperature.

Apple Filling:
Melt butter in heavy large skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon; toss to coat. Sauté until apples are browned in spots and just tender, stirring often, about 1 1/2 to 2 minutes. Set filling aside in skillet to cool.

Fritter Base:
Place double layer of paper towels on work surface. Whisk flour, sugar, baking powder, and spices in large bowl to blend. Whisk buttermilk, egg yolks, melted butter, and vanilla in medium bowl to blend. Gradually stir buttermilk mixture into dry ingredients. Beat egg whites and coarse salt in another medium bowl until peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.
Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups). Attach deep-fry thermometer to side of pan. Heat oil to 320°F to 330°F over medium heat. Working in batches of 5 or 6, drop batter into oil by tablespoonfuls. Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Drain briefly, then toss warm fritters in cinnamon-sugar coating. Transfer to large rimmed baking sheet.  Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes, if desired.

Mound fritters on a plate and serve!