Rose of Sharon Florist Blog

Vietnamese Style Sandwich or "bánh mì"

Ron Rose — Fri, 24 Jul 2009 21:14:00 GMT

When my son started to date Jessica, a lovely Vietnamese American girl, recently I realized I had very little knowledge of Vietnamese Cuisine. As I began to study the subject I found that the cuisine was influenced, as so many others were, by other cuisines as a result of either occupation or significant migration of a people group into the country. Morocco and Peru come to mind as they are both very eclectic cuisines that were influenced by many years of occupation by Europeans.

The Vietnamese were essentially occupied by the French in the early part of the 20th century preceding what would become the Vietnam War. During this time the French left there mark on Viet Nam in the areas of culture, religion, food and architecture.

Bánh mì translates literally as bread and so is the name of a baguette like roll. It is also the name of a concoction of the roll and various fillings. It is based upon a french countryside sandwich. Fillings can be any of various meat or egg fillings such as ham, chicken or scrambled eggs and pickled vegetables. The hallmark of this and most Asian Cuisine is freshness and a complete harmony of flavors. And so, this sandwich is a wonderful combination of sweet, salty, sour and in every way appealingly fresh. My version is somewhat more "americanized" and is very easy to prepare. It has an exceptional, complex taste that continues to give throughout the meal. I am not a sandwich lover by nature but I really, really loved the flavors of my version of the Bánh mì. While I can think of scores of other possibilities for this Vietnamese Influenced sandwich such as using chicken and fresh green onions, eggs and sriracha, sauteed shrimp and garden fresh cucumbers I really, really loved my first version. As my family knows, they will be eating lots of iterations of this new favorite.

Ingredients: 2 cloves garlic 1/2 teaspoon salt 1/4 cup rice wine vinegar 2 teaspoons sugar 1/2 cup carrot, peeled and grated 1/2 cup thinly sliced white onion 1/2 cup shredded cabbage 8 very thin tomato slices 1 jalapeno chili, finely chopped (Remove white vein and seeds to remove heat, I left it in and sandwich was not hot) 1/2 teaspoon chili flakes 1/2 cup fresh cilantro, chopped (Reserve 1/4 cup to assemble sandwich) 1 (16 inch) baguette or 4 Vietnamese bánh mì(1) 2 Tablespoons mayonnaise 1 lb boneless pork tenderloin or pork chops(1), cut 1/4 inch thick 1 tablespoon fresh lime juice 1 teaspoon each Salt, Pepper and Granulated Garlic (If using Garlic Salt, which I do not, omit salt) Method: Crush Garlic and salt together and blend with Vinegar and Sugar. Add Carrots, Cabbage, Onions, 1/4 cup of the Cilantro and Chilies and set aside. Season pork chops with salt, pepper and granulated garlic and grill for approximately 2 minutes per side on hot grill. Alternatively you could pan seer but I used the gas grill. Set aside to cool. (This step can be done ahead) Slice baguette into 4 pieces, then cut in half as for a sandwich, and heat in oven until warm. Remove from oven and place pork cutlets between bread. Allow bread to cool and juices from cutlets to meld with the bread. Spread each side of bread with mayonnaise, place 1/4 of vegetables on top of each piece of pork, top with 2 tomato slices, squeeze of top with lime juice and remaining cilantro. Eat and enjoy!

(1)bánh mì is Vietnamese style sandwich roll made with wheat and rice flour and is probably difficult to find unless you have large Vietnamese population. A close approximation is a french baguette cut into 6" long sandwich rolls. (2)For the pork I went to my favorite Carneceria, Mi Amigo Abad on East Main in Santa Maria, and purchased 1 pound of Chuleza de Puerco which is essentially a pork chop but cut very thinly. You certainly don't have to do this but I find that a Carneceria has the very best prices and absolutely the freshest meat you can buy. Unlike Americans, Mexicans do no hold and "age" their meat so it is always the freshest. They also are dependent upon the community and not in fancy marketing campaigns so the prices are always lower.

Arroz con Pollo

Ron Rose — Mon, 26 Jan 2009 23:25:00 GMT

One of my favorite comfort foods is Arroz con Pollo or Chicken with Rice. It is found in nearly every culture in the world. My recipe, as with most of the food I cook, is largely Latin in origin. Being from a predominately Hispanic area of California I have always been surrounded by Latinos and their wonderful, colorful and tasty culture. This recipe for Arroz con Pollo is a simpler though very tasty version of the popular dish. It can easily be scaled and changed to suit individual taste.

2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1-teaspoon kosher salt
1-teaspoon black pepper
1-teaspoon paprika
¼ to 1-teaspoon cayenne pepper (¼ teaspoon is very mild)
1½ lb boneless, skinless chicken breasts cut into chunks – you may use equivalent amount of any cut of chicken depending upon taste.
2 tablespoons extra-virgin olive oil
½ lb. ham, chopped
1 cup diced white onion
1 cup dice carrots
1 cup diced celery
1 tablespoon minced garlic
1 cup dry converted or long grain rice
½ cup dry white wine
1¾ cups chicken broth
1-½ cups chopped tomatoes or 1 (14.5oz can)
1 bay leaf
1 cup frozen peas, thawed
½ cup pitted, chopped Spanish olives
4-6 oz roasted red peppers

Combine cumin, oregano, salt, pepper, paprika, and cayenne in a bowl. Rub the mixture over chicken to coat. Heat oil in a large sauté pan over medium-high heat. Add chicken; cook until it’s browned, about 4 minutes. Add ham, onion, carrot, celery and garlic; sauté 3 minutes.

Stir in rice, cook 1 minute, then de-glaze pan with wine. Simmer until nearly evaporated. Add broth, tomatoes, and bay leaf. Bring rice mixture to a boil, reduce heat to low, cover pan, and cook until rice is tender, 20–25 minutes.

Add peas, olives, and pimientos to rice; cover pan and simmer 3 minutes to blend flavors. Remove bay leaf before serving.

The Power of Flowers

Ron Rose — Fri, 25 Jul 2008 04:22:00 GMT

I never tire of the power of flowers. Sometimes, as I busy myself with the day to day requirements of running my flower shop, I forget the reasons I am a florist. Flowers have a tremendous impact on the human soul and quickly change the condition.

I was reminded of this today when Tracy came into the office and asked if I had remembered a particular customer who visited us a number of years ago. I said that I did not. She went on with the story about how the woman was sending flowers and mentioned that nobody had ever sent her flowers. The next day we sent her flowers on behalf of our store.

When the woman received her flowers she called our store and through tears recounted that she had never received flowers and how this meant the world to her. The emotions and gratitude was not really surprising as flowers have that sort of effect on people.

What was surprising is that so many years later she stood in our store and recounted once again the story and how much it meant to her. She left our store in tears, the emotion many years later as fresh as when she received her first bouquet. As Tracy recounted the story in my office, she too was almost moved to tears.

After reviewing our account records we noticed that her son began to send her flowers each Mother's Day about three years ago and I can't help but wonder if she recounted the story to him, which then motivated his heart to give.

How marvelous, flowers! They touch the heart and soul like nothing else can. Sure, there are those who would soon pass on flowers in favor of some trinket to place on a shelf but for my money flowers are always the choice when I want to reach the heart.

We believe so much in the power of flowers that we give each visitor to our store a few stems. How amazing people always respond

Trees Instead a friend of florists

Ron Rose — Thu, 24 Jul 2008 17:00:00 GMT

Sadly, the American Florist is constantly confronted by in lieu of statements in advertising, obituaries and the media. We, of course, are passionate about the impact of flowers on a person's life and understand the benefits exceed the vase life.

Aside from the daily denunciation in the newspaper obituary section we are also faced with a slew of companies who seek to sell their product at the expense of our own. The list is too numerous to enumerate here but advertising executives and marketing representatives from teddy bears to diamonds have all been at a loss to sell their product based upon its own merits and have resorted to the ease of disparaging flowers.

The Society of American Florist (SAF) has long campaigned against such marketing tactics and actively addresses the negative campaigns to varying degrees of success. There are firms who are so entrenched in their practice of negative pitch they will probably never stop the practice of hatemongering florist and our product.

One such company, The Vermont Teddy Bear Company, has actively refused the request of our industry to drop their tagline "It's a great gift idea and a creative alternative to sending flowers!" This company's steadfast campaign against our industry continues to baffle me. I like their product, I would order their product and do think their teddy bears are adorable. But their lack of regard for the untold thousands of people in my industry who are affected by their form of negative advertising simply won't allow me to ever consider them as a great gift idea.

Today, however, I am writing about another company. In its Wednesday broadcast to it constituency SAF mentioned the website https://www.treesinstead.com/ whom they contacted to remove the negative tagline "Trees Instead of Flowers" from their website. According to SAF a company representative contacted them within twenty minutes and agreed to remove the negative tagline from its site. SAF noted the company even removed the references in its FAQ section.

What a company, I applaud them and their willingness to change their practice. I am certain this was an honest mistake and the company never intended to be disparaging about flowers. I love their concept and I have already visited their site and am making personal selections to pay homage to some loved one's I have lost. I highly recommend you visit https://www.treesinstead.com/ and check out the very affordable offerings they have. Planting a tree is always a good idea as they breathe life into our world. The first tree I am going to order will be to commemorate a friend I recently lost in my garden, my beloved Apricot Tree. While I will replace the tree, I will also plant one in honor of it somewhere else to celebrate the oneness of our great planet.

Summer Time is Salad Time!

Ron Rose — Thu, 22 May 2008 18:52:00 GMT

I am definitely seasonally oriented to food. I would never think of making soup, pumpkin pie, snickerdoodles and baked ham in the Summer and I can't even consider most salads in the winter.

My family does not agree with my culinary cubby holes, but then they don't cook so are delighted to wait until the weather changes.

Now that Spring is here it seems time for salads. This year I created a new seasoning mix which is a Green Goddess type dressing mix but I use it for many types of dishes. If you don't have a Green Goddess Dressing mix as I do then a mixture of dill and basil will do nicely. The freshness of this mix of herbs lends itself well to a variety of Spring and Summer foods and so I thought I might like to try a variation on Tuna Salad.

So far, my Tuna Salad has been met with wonderful reviews. My Tuna Salad lends itself well to either stuffing in a sandwich or tossing it on top of cold, crisp romaine or bibb lettuce as a sort of Salad Nicoise. The success of this dish will depend upon the quality and freshness of the ingredients and as always, presentation is everything. After you finish your sandwiches, serve them on a plate garnished with spicy nasturtiums and pickled, sliced red onions. YUM!

Tuna Salad Sandwich

6 - 8 ounce Tuna Steak, grilled just until done or 1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonnaise
¼ purple onion, chopped finely
1 small cucumber, diced
1 Tablespoon of capers
Juice of half of a lemon
2 teaspoons fresh Dill*, finely minced or 1/2 teaspoon dry Dill
2 teaspoons fresh Basil*, finely minced or 1/2 teaspoon dry Basil
2 Tablespoons, fresh Parsley* or Cilantro* or substitute with 1 teaspoon dehydrated
1 teaspoon of Dijon mustard
1 Head Bibb or Romaine Lettuce, torn into bite size pieces. (Seriously Do Not Use Iceberg lettuce)

Slices of French bread, lightly toasted
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. This is a wonderful alternative to a calorie laden, high fat version made with lots of mayonnaise and it taste great!

Tuna Salad Nicoise
Add
1/2 cup pitted Kalamata Olives
2-3 hard boiled eggs, halved.
1 to 2 tomatoes, quartered.
2 Tablespoons Olive Oil

Mix all ingredient's from Tuna Salad Sandwich above except lettuce.
Prepare lettuce and lay onto a platter or flat salad bowl. Top with tuna salad mixture by spoon mixture over lettuce leaves. Garnish with olives, tomatoes and hard boiled eggs. Drizzle with Olive Oil and enjoy!

*Fresh herbs are always better. See my blog on planting and maintaining a Potager's Garden

The Melting Pot Restaurant

Ron Rose — Thu, 01 May 2008 04:20:00 GMT

Recently I was somewhat appalled by a statement that SAF, the Society of American Florists, made me aware of which, was part of a marketing campaign by the Melting Pot. In its Mother's Day press release the restaurant chain made the statement that flowers are "typical gifts" that stand as "cliché sentiments" on Mother's Day. After being contacted by SAF, the company's PR agency initially defended the context of the press release by saying it "merely used flowers as an example of a 'staple' associated with Mother's Day and just wanted to provide an alternative."

For those of us who love flowers and understand the emotional impact they have on our lives the tiresome barrage of anti-floral sentiment is tiresome. The mere fact that flowers are very often a target for other industries is a testimony of the ubiquitous love that people have for them. Those of us who share the seat of our emotions by sharing God's fragile treasure with our loved ones and business associates understand the power of color, fragrance and joy that can only be packaged in a bloom.

I admit, I am on the edge as I am confronted with others telling us who know and love flowers that teddy bears and chocolates are better, or that I should show my sympathy for the loss of a friend by donating money to a service organization. I will admit I have hugged a few teddy bears and I love to receive a gift of chocolates. The point is that I never feel obligated to sell flowers by telling my customers that flowers are better than chocolate. It simply is not true! Flowers are flowers, chocolate is chocolate and each has a place in my life and in my gift giving.

Now that you have the context of my thoughts on this issue I will share about my interaction with the Melting Pot which has 15 locations throughout our southland including one soon to open in Santa Barbara at 608 Anacapa St.

I contacted the national chain by visiting their website and expressed my exception to their negative use of flowers to sell their product. I have contacted many companies through the years and requested that they simply stop making negative references to flowers and very often they are defensive and refuse to do so. Of course, many companies do respond to SAF but very often they simply do not respond to an individuals.

I was pleasantly surprised that I received an email from Suzie Boland of RFB Communications the marketing firm behind the Melting Pot's campaign. In her email she expressed her apologies for the error and promised redirection of future campaigns. Wow! This is a great company to recommend. They are friendly, they are concerned about the success of others and support the marketplace by choosing to work with SAF rather than rebuffing our concerns. You may read the article by Visiting this Link

Please, flower lovers, visit the Melting Pot. They are a wonderful business, have a great menu and value the things in life that will make the world a better place. We need more businesses that are concerned not only about their own bottom line but the welfare of others and the Melting Pot and RFB Communications have that focus.

I love to hear from our customers.

Ron Rose — Tue, 05 Feb 2008 23:38:00 GMT

Almost daily I consider the good fortune I have living on the Central California Coast, working as a florist and serving my community in a way that only a local florist can. I count the blessings of family, friends and a host of wonderful clients.

Some of our clientèle have been shopping with us for nearly three decades and I sincerely hope that it is because Mia and I have served them well. We regularly hear from our customers. Thankfully, most of the time we hear positive ways which we have touched someone's life with flowers. Frankly, we enjoy flowers and believe there is no better gift. The fact that flowers touch the heart like no other gift makes it especially easy to get great feedback from our customers.

Below is are two recent testimonials which appear on our website in the testimonials section and a testament to what we call Rose of Sharon Florist Quality and Service™

I just wanted to say thank you for the wonderful job that you do! I have placed several orders over the years and you've always exceeded my expectations. My most memorable order was a Christmas centerpiece that I ordered for my mother a few years ago. Your staff attempted to deliver it on Christmas eve. but my mother was not at home. When she returned later that day she found the note that was left by your staff. She was very distressed about missing the delivery so she called and asked if it could be re-delivered.

Your staff made a very kind decision and returned that evening with the flowers! What your staff didn't know was that my mother was a very ill woman who was facing a long term stay in the hospital. In addition to that she was going to be, for the most part, alone for Christmas day. I was astonished when she told me what your staff had done to bless her Christmas season. I will never forget the kindness demonstrated by the Rose of Sharon.
God bless, Rhonda
December 2007
//Archives/Miscellaneous/Scrapbook/2007_105

I'm writing this to thank you for your great customer service! I recently talked to someone there at your shop about my flowers dying. You told me to bring them in for a replacement but I felt no need to do that. I don't like to be the one who complains and I had just called for "tips" or "old wives tales" that might help perk up my flowers. You sent out a replacement arrangement without me asking! That was super sweet! I did not expect it and it was a great surprise! Thank you!!

I will be going to you guys for my flower needs and will be recommending you to anyone who needs flowers!! You guys are great! I went to your web site and found in your blog that you enjoy a good scone, so that being said, I'm enclosing my favorite recipe for scones that has been handed down to me from my great aunt. Enjoy it! And again, thanks! You have made my birthday even better.

Marisa
January 2008
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A Better Green Bean Casserole

Ron Rose — Tue, 20 Nov 2007 16:15:00 GMT

Since my earliest memories, I can remember Green Bean Casserole at the holidays. I believe the original recipe was developed in the 50's to boost a brand or two and it caught on. The casserole is comfortable and brings back warms holiday memories. I must admit, there is no other time of year I would each such a mushy, calorie laden concoction but it serves well for Thanksgiving.

Today, I prefer a bit of an upscale version of the original. A bit more flavor, fresh haricovert if you can find them or green beans if you cannot. My version of the Green Bean Casserole is perfect for making it ahead and is a pleasant change from the original. A bit more effort is needed but the end result is well worth the work and because you are using fresh ingredients it is much more healthy.

A Better Green Bean Casserole

Preheat 400°

Ingredient Listing

½-Cup Diced Pancetta (bacon will do in a pinch)

½-cup onion, sliced
8 ounces creamini or brown mushrooms, quartered
1½ cups milk, warmed

8 ounces softened cream cheese

6 tablespoons unsalted butter, softened

1-teaspoon Dijon mustard

2-cloves garlic, minced – more or less to taste

1-teaspoon fresh thyme, minced

1-teaspoon fresh oregano, minced

1-teaspoon crushed chili

1-teaspoon fresh lemon juice

1-teaspoon Worcestershire sauce

2 tablespoons all-purpose flour
1-pound green beans or haricovert, blanched.

Step One – The Pancetta and Onions:

½-Cup Diced Pancetta

½-cup onion, sliced

8 ounces creamini or brown mushrooms, quartered

Sauté the pancetta in a sauté pan over medium heat until nearly cooked; add onion and cook until tender but do not brown. Set aside.

Step One – The Cream Cheese Sauce:

1-½ cups milk, warmed

8 ounces softened cream cheese

4 tablespoons unsalted butter, softened

1-teaspoon Dijon mustard

2-cloves garlic, minced – more or less to taste

1-teaspoon fresh thyme, minced

1-teaspoon fresh oregano, minced

1-teaspoon crushed chili

1-teaspoon fresh lemon juice

1-teaspoon Worcestershire sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice, and Worcestershire in a food processor until blended; melt butter in a large saucepan over low heat, whisk in flour and cook for 1 minute to form a roux. Slowly add warm milk, whisking until thick. Stir in cream cheese mixture, salt pepper until melted, smooth and creamy.

Step Three – Putting it all together:

1-pound green beans or haricovert, blanched.

Sautéed mushroom mixture

Cheese Sauce

Combine blanched beans, mushrooms, and cheese sauce in a large bowl; transfer to prepared casserole dish and chill until ready to bake (up to 2 days ahead). Top with French fried onions and bake 30 minutes.

Simple Scones for Holiday Entertaining

Ron Rose — Sun, 18 Nov 2007 02:47:00 GMT

I love scones! But really, I don't like the dry left-over tasting biscuits that usually pass for scones. I like them fresh, warm and with a dollop of butter or creme fresh and home made strawberry jam. Great for breakfast, morning or afternoon snake. I like them with coffee or tea, these scones fit the bill for me. Try the basic scone recipe and then add to your heart's content. The basic recipe can be augmented with dried fruit such as raisins, cranberrys, figs, dates or apricots or nuts or both.

Basic Scones

1# All Purpose Flour
1/2 teaspoon Salt
3/4 Cup Butter
6 teaspoons baking powder
1 1/4 cups whole milk
1/2 teaspoon cinnamon
Add 1/2 cup of any two of the following as desired; Dried cranberries, raisins, dates, figs, prunes, apricots, walnuts, pecans or pistachios to equal a 1 cup addition.

Preheat the oven to 425 degrees fahrenheit. Sift the flour, salt, cinnamon and baking powder together into a bowl. Cut the butter into pieces and rub into flour mixture with the tips of your fingers as quickly as you can. Add milk and mix lightly into spongy dough. If adding dried fruit or nuts then add at this point. Knead very lightly to make the dough smooth, and roll out 3/4" thick. Cut out scones with a 2" biscuit cutter, and let stand 10 minutes. Brush with a well-beaten egg or whole milk before placing onto a greased or parchment lined baking sheet. I like to top the scones with coarse sugar. Bake in the middle of the oven for 10 minutes, then let cool and enjoy! This recipe makes quite a few scones, you can freeze 1/2 the dough to bake later or bake all and freeze.

Gerbera Daisy Pair

Ron Rose — Wed, 17 Oct 2007 15:33:43 GMT

sibling...
Originally uploaded by shadyezz

I saw this photo on Flickr and it captured my attention.

Gerberas are a mainstay of the floral market now ranking fifth most used flower worldwide. Gerbera are lovely flowers which lend themselves to festive arrangements. Gerbera are wonderful, affordable, long lasting flowers that come in a huge range of colors and styles.

Large, disc-shaped flowers carried atop long, fuzzy, leafless stems are hallmarks of the gerbera, a bloom native to South Africa and Asia, now cultivated by tissue culture. The Dutch have perfected tissue culture production and distribution and now nearly all Gerbera, including those out of South America have their beginnings in the Netherlands.

Gerbera are members of the Asteraceae family which are actually composites of many smaller flowers collected into a head. The Asteraceae family is a huge family of over 1000 genera including cousins Sunflower, Calendula and Cosmos. These flowers are available in many colors, with light- or dark-colored centers, and in standard or micro sizes.

Vase Life
With proper care, gerberas can enjoy a vase life of up to 14 days.

Care and Handling
As will all cut flowers, longevity will be increased with proper care. Start with a sanitized container and knife to minimize the transfer and growth of bacteria. As Gerberas are particularly sensitive to fluoride, use nonfluoridated water when processing gerberas. Cut gerberas' stems under water before placing them in a clean container holding a properly prepared fresh flower-food solution.

Design Uses
Gerberas are wonderful, festive flowers. The "daisy form" reminds us of the late 60's but the flowers now enjoy many color and form variations that lend themselves to a wide variety of design uses.

Funeral and Sympathy Flower Customs

Ron Rose — Tue, 21 Aug 2007 18:54:00 GMT

Our great nation is blessed to be a huge "melting pot" of ethnic and religious groups who have wonderful traditions for celebrating life, love, joy and finally death. The fabric of these communities are evolving to form a rich American Heritage that is unique to our great and wonderful nation.

While the various groups follow some norm there are regional differences which follow local ethnic groups and religious groups. Following is a conservative look at funeral and sympathy practices which will generally be acceptable in most regions.

Religious Customs

Church of Jesus Christ of Latter Day Saints, the Mormons

Mormon funeral services can be conducted in the mortuary or local stake. Services are usually simple. Flowers are permitted.

Tributes of various types are encouraged, and flowers on the casket are permissible.
Funerals not permitted inside the temple.
Flowers arranged a cross or crucifix are not permitted.
Generally speaking most seasonal flowers are acceptable.

Buddhist

Flowers, fruit, candles, incense can be st on an altar in front of the casket along with the decease d's portrait. Friend and family may place small pieces of paper, symbolizing a monetary gift for use in the afterlife, in the casket. Flowers are suitable expressions of sympathy.

Red flowers are not appropriate.
Food is not appropriate
White flowers symbolize mourning

Roman Catholic

The viewing, visitation or wake is conducted at the mortuary or funeral home, usually in a slumber room but sometimes in the chapel. The viewing takes place up until the time of the Rosary which is conducted in the chapel. Mass will follow in the morning at the church parish. The Mass is often followed by a committal service at the cemetery. Cremation, prohibited prior to 1963, is an option but is usually conducted after Mass. Flowers are appropriate expressions of sympathy and are usually sent to arrive for the family visitation prior to the public visitation.

Parishes vary regarding use of casket sprays.
Most churches allow flowers to be displayed at the church entrance for funerals.
Some churches do not allow any floral pieces other than family pieces.
Often there are placement restrictions.
Some parishes require that flowers placed on the altar be left and not removed to the internment services.
Flowers permitted at the Visitation or Rosary.
Flowers allowed at funerals during Lent.

Jewish

Funeral services are usually conducted by a rabbi within 24 to 48 hours of death for the immediate family of the deceased. After burial the family "sits shiv ah" for a period of seven days when it is customary for friends and relatives to visit and pay their respects. Fruit and food baskets are considered appropriate expressions of sympathy during this time. If the family keeps Kosher then the gift must also be Kosher. Flowers are not usually sent during this time.

No flowers used at Orthodox funerals.
Flowers starting to be acceptable at non-orthodox services.
During Shiv ah, fruit and food baskets are generally sent and welcomed.

Protestant Christian

Baptist -

Abundant use of flowers and sprays of all types. Can vary depending upon region.

Christian, Other

Flowers are usually welcomed in most funeral celebrations and memorials. Generally speaking the individual church or parish may have limitations on placement based more upon decor than religious conviction. Flowers are generally welcome and tributes of all types are acceptable.

Presbyterian -

Generally, seasonal flowers; typically follow other U.S. Protestant traditions.

There may be placement restrictions.
Casket pall may be an option.

Ethnic Customs

Hispanic

Nearly 75% of Hispanics identify themselves as Catholic so generally speaking customs of the Catholic faith apply. There are various regional and ethic customs that have been adopted that are not universally celebrated. Hispanics are family oriented and often spend much time at the funeral home visitation and remain at the grave for the lowering of the deceased and closing of the grave. Often times, families will also be found at the cemetery for days following the services both celebrating and mourning the deceased life.

African-American

A wake is often a part of African-American funeral customs. In the US African-Americans are often centered around a church family and so the customs of the religion are prevalent.

The predominate religions of African-Americans is Christian and Islam.
Services celebrating the "home going" to Jesus is often celebrated.

Chinese

After the visitation, family and friends will place money or symbols of money into the casket as a gift for the afterlife. This is also a Buddhist tradition.

White is a color of mourning.
Red is a color of happiness and should not be used.
Predominate religions are Taoism, Islam, Catholicism and Protestantism.

Japanese

Cremation is typically practiced with the Japanese and so most services are memorials where the cremains are present.

Red flowers are not appropriate.
Food is not appropriate.
Roses are not generally used.
White flowers symbolize mourning.

Korean

Korean services usually consist of viewing or visitation, prayers and songs the evening before the service. Flowers are a welcome part of Korean services.

Predominate religions are Buddhism and Christianity.
Ribbons containing Korean messages often adorn floral bouquets and plants.

A perfect Apple Pie for a Perfect Summer Day

Ron Rose — Mon, 23 Jul 2007 02:50:00 GMT

Some 20 years ago or so I visited my favorite garden center, San Gabriel Nursery, in San Gabriel, Ca. This nursery was near Mia's grandma's house and whenever we visited Grandma we would stop here for a visit. One year I purchased an Anna Apple Espalier and planted it along our west fence in the back yard. Through the years it has been lovely and provided a perfect backdrop for that area of the garden. Each year it would produce three or four clusters of apples which were picture perfect, and not enought to use in a recipe, so I would always just leave them on the tree.

Sadly, two years ago one half of the tree died and I had to cut it away. I shaped up the remaining half a tree which still looked lovely against the fence. While I was at it I severely pruned our standard apple tree. I decided as we did not like the apple trees as they were and if we did not like the results we could have them removed next year and start fresh.

Our Anna Apple sat heavily and early though we will not have apples on our standard until next year. I culled each of the clusters on the Anna so that only one or two apples remained where 3 to 5 had been. As the weeks went by the apples grew lovely and fragrant and were finally ready to pick last week. I had planned to make some apple butter and chutney as I had just enough apples to make a small batch of each. This would be the first year we would use the fruit from this espalier.

Changing My Plan

Today was a perfect Summer Day and we enjoyed last week's labor, my Apricot Syrup over some hotcakes I made on the patio griddle. The morning was calm and warm and a wonderful morning prelude to an afternoon movie.

After the movie, I thought it would be nice to put my apples to good use and make Sterling's favorite pie. It was a perfect, small, afternoon project that I enjoyed completing with Mia and Sterling. Mia made our favorite pie crust, a recipe we have used for 25 years that my Grandma gave to me. Sterling peeled and cored the fruit and I rolled out the crust and seasoned the fillings. It was such fun and no sacrifice at all to skip the apple butter.

This really was a perfect day. I spent the day with my family, completing a small project and enjoying their company. I thought about Mia's grandma who shared so much of her gardening expertise with me over the years. I thought about my grandma who shared each of her recipe's when I was a young cook and I thought of her mother, my beloved Great-Grandma who loved apple pie with a slice of cheddar cheese and onion. As I reached for my grandma's paring knife, to dot my pies with butter, I thought of the legacy left to me by wonderful cooks and gardeners who shared their love of home and family with me through the years.

For me, the company I keep is always more important than the food I make and pie is not one of my favorite foods. Maybe it was just the atmosphere of the day but this was a Perfect Apple Pie and I enjoyed every bite. Light, flaky crust perfectly browned and encasing plumb, juicy, tart apples seasoned with butter, cinnamon, nutmeg and cloves and sweetened with just the right amount of sugar. For me, as much as I miss my Great-Grandma I'll skip the onions.

What a busy week!

Ron Rose — Sun, 15 Jul 2007 02:08:00 GMT

One of Mia and my favorite fruits are Apricots. We are fortunate to have a tree planted in our backyard which we placed there about 15 years ago. Unfortunately, some type of blight took one half of the tree last year and I don't know if the other side of the tree will die off next year, but this year we had a wonderful crop of fruit. If you have never had a home grown apricot, I encourage you to find someone who might be willing to share, you will be hooked.

As usual, the fruit all ripen within a few days of each other and we cannot eat the abundant crop. Too, some friends of ours have two very large trees and brought us some of their crop and I would never turn down an apricot. Of course, I made Mia her favorite cobbler, ate to my heart's content and then set off to preserve the rest of my crop.

I canned many jars of Apricots, in jars which are perfect for making one of my cobblers. Mia will be surprised in the Fall and Winter when she has forgotten about the fruit of my labor. After canning enough for cobblers I made some Apricot Pancake and Waffle Syrup and bottled it in some new syrup bottles I was able to find. Adorable, square bottles with white porcelain caps and rubber stoppers closed with old fashioned bales are perfect for my syrup. If I come into any more cots, I will definitely make more syrup, they will make wonderful gifts.

While Apricots are in the plum family, Plums are not my favorite fruit. I will eat one or two and have made jam but usually will skip any plums I am offered. A friend of ours offered us some of her plums and I politely declined but my mom who was in the room said she would take some. An hour later, Peggy returned to our store with many pounds of plums. At the end of the day, Mom took two plums home with her and left 10 pounds of ripe plums for me to feel guilty wasting. Mia scooped up the plums and took them home that night and placed them in our back porch where they would over-ripen and eventually be thrown away. What a waste!

I knew we would never use the jam if I made it and I already had plenty of Strawberry and Apricot Jam I would use as gifts. After a burst of energy I decided today I would use up the fruit in a way I would actually use and so I did. I made a huge batch of delicious, Plum Sauce (Duck Sauce) and canned it in beautiful jars. I will thoroughly enjoy using the homemade Plum Sauce for Roast Pork, a dip for my egg rolls and in stir fry. I prefer it to the tradional Hoisin Sauce that is usually serve with Moo shu pork so I see Moo shu on our horizon. Still, I made way too much Plum Sauce so I have plenty to gift to others and did not waste one single Plum.

Back to work, I see Mia has already gotten the ingredients for Egg Rolls!

Hummus, A light, fresh, wholesome snack!

Ron Rose — Thu, 12 Jul 2007 15:00:00 GMT

One of my favorite meze is Hummus and Pita, I serve it often as an appetizer but for me it is almost all I need for a meal, maybe a few olives too. Nearly every Friday during the summer I make a batch for that afternoon and evening at the beach, where I serve it as a snack with bagel chips. Hummus is wonderful, filling and very good for you. Kids usually love it and don't know they are eating something good for them. Hummus is available at many markets but if you really want some of the good stuff, make your own.

Ron's Hummus

1 Can Organic Garbanzo Beans
1 Clove of Garlic
1 Tablespoon fresh Parsley, stems and all
1 Teaspoon fresh Oregano
1 Teaspoon Kosher Salt
1/2 Teaspoon freshly ground Black Pepper
1 Lemon, juiced
1/2 cup Tahini (Optional)
1/2 cup Olive Oil, maybe more

Place all ingredients but the olive oil in a food processor, remove pour lid on top, turn the processor on and begin to add the oil. Blend until the Hummus is smooth and creamy to your taste, using all the olive oil. If it is not creamy enough add a bit more olive oil and blend some more. Grab a piece of pita bread and taste, adjust seasonings to your liking. Place in a serving dish and drizzle a bit more olive oil and garnish with herbs or pine nuts, or olives.

Depending on what I have in the pantry I change the Hummus by adding optional other ingredients. Sometimes I blend in well and others I pulse to chop the added ingredients after making the Hummus so that I have a bit of chunky texture. Consider adding the following:

1/8 Cup Sun dried Tomatoes
1/4 Cup Green Olives, crack with side of a knife and remove pit
1/2 Feta Cheese, crumbled on top

Garbanzo Beans (Chickpeas) are a good source protein and an excellent source of dietary fiber and are low in fat. Because of the high fiber content they make an excellent source of carbohydrates, especially for persons with insulin sensitivity or diabetes. Of course you should consult your medical pratitioner for health related issues.

If you have never tried Hummus, consider it! Hummus is a wonderful appetizer or light meal, is good for you and easy to make.

Spinach Salad with Warm Strawberry Vinaigrette

Ron Rose — Wed, 11 Jul 2007 21:32:00 GMT

I am fortunate that people pay me the high complement of enjoying the food I cook. We love to entertain in our home and are particularly fond of food which is tasty, easily prepared and which we can linger over with a wonderful bottle of wine from our coastal appellation, some crusty bread and good conversation. My Spinach Salad is a Summer favorite. I love it for a light dinner, it is a great lunch to take to work, full of flavor and very easy to make.

Spinach Salad

4 Cups Washed Spinach Leaves
1/2 Small Red Onion, thinly sliced
2 Tablespoons Cooked Bacon (reserved from dressing below)
2 Roasted Red Peppers, thinly sliced (Type in the jar is fine, I rarely roast my own)
3 Eggs, hard boiled.
1/4 Cup crumbled Feta Cheese.

Place washed spinach leaves in a large, flat, bowl, and mound up a bit. Arrange sliced onions along the edge of the bowl, somewhat "framing" the spinach. Now layer on the thinly sliced peppers. Create a pleasing looking plate as you place each ingredient. Sprinkle the Feta Cheese on the spinach leaves, followed by the bacon bits. Slice the hard boiled eggs in half and place the six halves in a circle in the middle of the salad. You should now have a wonderful, star burst of a salad with lots of color and texture. When you are ready to serve, pour the dressing over the entire salad and eat at once. (If the dressing is cold, place in microwave for about 30 seconds to warm. You want it warm NOT HOT)

Strawberry Vinaigrette

2 Strips bacon
1/3 Cup Red Wine Vinegar
1/3 Cup Honey
2 Tablespoons Strawberry Jam
2 Tablespoons Olive Oil
1/2 Teaspoon Dry Oregano Leaves (Crushed)
1/2 Teaspoon Dry Red Pepper Flakes (Like the ones used in pizza restaurants)
1/4 Teaspoon freshly ground Black Pepper
Salt if you need it, to taste; but do taste first, this has a lot of flavor.

Finely chop bacon and cook over a medium heat until it is crisp, remove from heat and remove bacon from the pan reserving the drippings in the pan. Return the pan to the burner and add the vinegar, honey and jam, olive oil and spices and simmer on low for about ten minutes or until the vinaigrette is thickened and the consistency of light syrup. Cool to warm and pour over salad.

Serve salad with crusty bread and a glass of pinot noir. I am repeatedly asked for this recipe as everyone loves it and I gladly share.

Let me know if you try the recipe and what you think.

¡Buen provecho!

A new look at Geraniums

Ron Rose — Sun, 08 Jul 2007 16:02:00 GMT

Geraniums, the City of Santa Maria's Official Flower

When I was a kid there were always plenty of red geraniums around, it seems every garden on our block had an abundant planting of them. I readily admit I have not really had the highest regard for geraniums and I suppose that it was because they were so common in my youth.

As I grew older, I started to see other colors of geraniums and thought I should take a second look at these prolific bloomers.

What is commonly called Geranium is a genus of about 200 species of plants from the family Geraniaceae and genus Pelargonium. About 20 of the genus have then been cultivated to thousands of what are called cultivars. Confusingly Geraniaceae Geranium does not contain what is commonly know as Geranium but they got their name when they were formerly classified in that species. So, what are commonly grown today in our coastal gardens are Geraniaceae Pelargonium of which there are thousands of cultivars (not all growing in Santa Maria).

Pelargoniums are native to South Africa and began their migration throughout the world in the 1600's as cargo ships stopped at the Cape of Good Hope and loaded supplies to continue their journeys. Today, this very popular genus of blooming plants has acclimated and thrives throughout much of the world.

We are very accustomed in Santa Maria Gardens to Pelargonium x zonale which is the glossy leafed variety shown above but there are other varieties which are equally beauty and some important for their fragrance. P. graveolens is a variety of fragrant leafed plants which has the scent of citrus or oranges and which is cultivated for it's importance in perfume production.

Pelargoniums may be planted from seed or stem cutting (in the fall) and grown in containers or planted in the garden. In either planting they should receive 6-8 hours of sun per day. Water thoroughly in the mornings and feed regularly with a 10-10-10 fertilizer. Pelargoniums like a slightly acid soil (6.5ph). While these are ideal condition this very forgiving genus of plants will grow in nearly any soil type and condition but will not tolerate being waterlogged.

To keep flower production at a maximum make certain to feed regularly and "dead head" the dying blossoms. Cut plant back in the late fall.

Pelargoniums will root very easily from stem cuttings. Take cuttings in September from healthy plants. Use a clean, sharp knife and make a cutting 3 to 4 inches in length from the growing tips. Trim off the lower leaves from the cutting, and place into a coarse, sandy medium in a small pots or mud flats, and water well. Place them in indirect light. Do not allow the cuttings to dry out. After roots are formed, move the new plants into full sun and water only enough to keep them from shriveling. Fertilize with a weak solution of liquid fertilizer every two weeks. Transplant into the garden in early spring.

Pelargoniums are not sold as cut flowers however p. zonale varieties do cut very well.

I am so glad that I am willing to reconsider flowers that I was not particularly fond of. Pelargoniums are tireless workers in the garden and provide abundant blooms in our back yard. The bright colors attract hummingbirds and bees, both of which I want in our garden. Give Pelargoniums a try, they are easy to grow, very affordable and will lavish your yard with blooms.

Saints and Sinners, it's about the birds

Ron Rose — Thu, 05 Jul 2007 22:49:00 GMT

On one of my very rare visits to Costco, I saw this St Frances Bird Feeder in their seasonal section. I thought it was well made and I had just the right place for it. I am not usually into such things from Costco because they sell in such large quantities that being in any way unique is out of the question. But I appeased myself with the small pile of statues and was happy that I would be one of only ten people in Santa Maria to have one of these Saint Frances of Assisi garden feeders. Of course, this could have been the end of a palette of 27,000 statues which would allow for one for every home in our area but I chose to believe the alternative.

Okay, I know I "think to much" and not exactly in a thought pattern that anyone should or would readily embrace but that is my plight and at some 51 years of age it is not likely I will change.

After I put this statue in the garden, I also hung a bird feeder, my first ever. (Other than my hummingbird feeders) My feeder and statue are located in the back of my yard, the feeder hanging from an Apple Tree and the saint standing in the corner, approximately 20 feet away and a lovely birdbath which coordinates with my feeder triangulates the corner of my garden where I hoped a bird or two would come to feed.

I wondered how long it would take for birds to find my feeders, if it would attract crows, if we had any birds worth attracting and various other musings. I ventured to a feed store and purchased a small bag of seed for about $8.00 and that evening, filled the feeders and sat on the patio, basking in my accomplishment. What a beautiful scene, flowers, a saint, trees and minutes later a few birds. This was great!

The next evening when we arrived home, the feeder was empty and the fountain dry and needing cleaning because birds don't know you shouldn't poop in the tub. Saint Frances, hidden behind the Cosmos didn't have a seed to spare and I was out eight bucks. I must admit I was a bit of a sinner at this point!

As we ate dinner on the patio that evening, I noticed some wonderful, small birds which I had never seen before, some type of finch I thought. As I enjoyed my salad, I was serenaded by the lovely chirping of the birds hidden in the tree outside our fence which towers above the apple tree. On the telephone poles in the alley behind our home were perched a pair of Mockingbirds which sang melodiusly as the sun set on a warm spring evening. I really loved these birds being in the neighborhood. I didn't even mind the distant cawing of the crows though I hoped they stayed in the next block.

I read an article that said birds liked a diet of seeds and insects and if you attract birds to your yard you will naturally control the insect population. I could get behind that.

New approach. I shopped the ads in the paper and found the same seed for two bucks at OSH and stocked up. We fill the feeder twice a week and the birds visit all week long and clean up all the seed they throw into the grass when they voraciously eat from the feeder. What a wonderful collection of birds are visiting our yard. Birds I have never seen before in colors I have not noticed in birds in our valley.

My new found friends are faithful. They regularly empty my feeders, clean up the fallen seed and pluck away at the grubs in my lawn. I imagine them spreading the word of abundant food in my back yard. Sometimes, when the feeder is empty I hear little flutters in the trees and wonder if the birds are discussing whether or not I will be filling the feeders.

I read another article which overviewed the plight of backyard bird feeders, attracting pest such as sparrows, squirrels, blue jays, crows and such, damaging the feeders and eating large amounts of seed and driving off the smaller, more desireable birds. I worried. Then, some friends, humans, visited over the weekend and we were discussing the birds and they remarked how a friend of theirs, in San Diego, had to fill the feeder twice daily and now was on some type of national registry of bird locations. Again, I worried.

For now, I am enjoying the small, song birds and arrival of the hummingbirds to my feeders and decided I read and think too much. I am comforted that if a problem presents itself, Costco will get in a small number of Saint Joseph statues, who knows?

Independence Day in America, The Fourth of July

Ron Rose — Mon, 02 Jul 2007 12:00:00 GMT

How far our great nation has come since July 4, 1776 when the original colonies declared Independence from Great Britain. Today the lone super-power and desired home for millions of immigrants from every corner of the globe. In my opinion, the United States of America is one of the greatest nations in the world, not because of it's dominance but rather because of it's freedoms.

While we enter yet another round of tiresome presidential elections, with the requisite rhetoric, untruths, flip flops and outright lies from the right, left and in-between; intolerance from Atheist, Agnostics and the Religious; mobilization of Women, Youth, Christians, Blacks, Hispanics, Asians and Muslims in efforts to turn the tide of American Politics. It is all very monotonous and exasperating, to say the least.

Yet another year of war, some say is ordained of God, and others say was illegal from the start. Today, over 3000 of our young people are dead, many more thousands of body parts have been lost in a country, not our own, to overcome a terror, not ours alone. While our congress argues whether to continue funding of one war, there are rumors of yet another war in another land. Americans stand on both sides of the political fence, some believing we are great because of our power and others believing we are bullies out of control.

The ongoing arguments about whether homosexuals should marry, women be in the clergy or be president, the speculation of a black president, ongoing dilemma of abortion, rights of women, rights of the unborn, stem cell research, war, immigration, national health care, border control, social security and a myriad other issues continue to be at the forefront of our daily news.

How great our nation! We have the consummate freedom to choose, to fight over issues, to argue about a war, to vote our conscience, to be a Christian, a Muslim, a Jew or have no faith at all. We have the right to express our opinions, share in ideas popular or un-popular and to work to an end with enduring freedoms; which continues to be a beacon for millions of immigrants every year.

Certainly, America has it's problems. We, however, enjoy a freedom that is uniquely American, uniquely Independent and Sovereign. Do we make mistakes? Absolutely! In our short history, America is not without blemish. Slavery, oppression of women, racism, exploitation of children and abuse by clergy and government, each horrific, but in the end, I believe Americans, including those 35-million foreign born living within these United States will, with God's Grace, continue to be a benevolent, free people.

Each year, around the first of July, as I prepare for my Fourth of July Party, I like to read the Declaration of Independence to remind myself what I celebrate. As I live in a free United States, much of the indictment of King George III, the bulk of the document is not readily compelling for me; each year, however, my focus is once again on the preamble and the last few lines of the conclusion.

We hold these truths to be self-evident, that all men are created equal, that they are endowed, by their Creator, with certain unalienable Rights, that among these are Life, Liberty, and the pursuit of Happiness.

That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or abolish it, and to institute new Government, laying its foundation on such principles, and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness.

Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object, evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security...

... and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. And for the support of this Declaration, with a firm reliance on the protection of divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.

Today, I hope you are blessed with family and friends, that you have a sense that you are loved by both, and your Creator. That you have a hope in the things that make America strong and detest the things which make it weak. I am celebrating a Free United States of America, a free nation of men, women, blacks, whites, Hispanics and Asians, a free nation of liberals and conservatives, homosexuals, heterosexuals, Christians, Muslims and Jews. I am celebrating the freedom to embrace those different than myself. I am celebrating that I have the privilege to be an American.

Have a Happy and Safe Fourth of July.

Flower Buying Tips

Ron Rose — Sun, 01 Jul 2007 15:56:00 GMT

Things to keep in mind when calling the florist

You don't need to have a degree in floriculture to order flowers, you don't need to know the names of flowers and you don't need to know the types of bouquets available. It's fine if you do have a bit of knowledge, you can order what you like but if you don't that's fine, florist are experts at conveying emotion with flowers. Just give us a bit of information and we'll do the rest. The tips below will help even the most inexperienced gift buyer send flowers with confidence:

Be prepared with the recipient's Name, Address, and Zip Code.

When ordering floral gifts, describe the recipient's personality type as well as his or her favorite hobbies or colors if you know them. We can match the floral arrangement with the recipient's personality.

Give us any details about a special occasion such as a milestone birthday or anniversary.

If the flowers are to be used in decorating or entertaining, give us information about the room or area the flowers will be used in. Let us know how the arrangement will be used such as on a buffet table against a wall or buffet table in the center of the room. Consider bringing in your own vase or container for an added personal touch.

Tell us about any preferences you have. Certainly if you have a preference for a certain type of flowers or a style we need to know. If you only have a color preference that's ok too. We will be delighted to assist you with style, themes, colors and help you stay within your budget.

Whether sending flowers across the country or around the corner, we are experienced experts. We have staged corporate events for hundreds of guests, involving thousands of dollars in decor and centerpiece flowers both locally and across the country. We will provide you the convenience, experience and service you need.

Flower Therapy, Changing the world around you or those you love

Ron Rose — Sat, 30 Jun 2007 16:19:00 GMT

The power of color is well established. Throughout time, nature's spectrum has had a vital impact on our everyday lives, from the color of our walls, to our clothes, to our cars - and, even more meaningfully, our emotional responses.

I have been fascinated with color since I first read an article on the subject when we went into business twenty-five years ago. In that study, geared to retail sales, the focus of the article was on the effect of color on the customer or client mindset within various industries. The bottom line for florist was to use green and stay away from brown. Green imparted the notion of freshness, where brown produced the opposite in the customer's mind. this extensive article covered many industries and once presented it all made sense. Blue was not a great color for restaurants as it was nauseating with food.

When the Society of American Florists created the Flower Therapy theory it was an easy concept for me and one I readily endorse. I regularly find myself suggesting to customers a bouquet from the Nurturing Palette when someone is emotionally hurting or a bouquet from the Whimsical Palette when a celebration is in order. The colors and styles work and are a great way to touch someone's life.

Below is an overview of the five floral palettes and the messages they convey. Using the proper color combinations is a clever way to change someone's mood or at least alter the environment around them.

The Nurturing Floral Palette

A true sense of caring is created by a combination of colors that are fragile, soft and tender. Arrangements in pastel shades and the softest yellows, peaches, warm pinks, creamy whites and subtle greens make us feel safe, snug and loved. Consider a nurturing floral arrangement for a new mother, a sick friend or a grieving loved one - anyone who would benefit from a caring, loving embrace.

Shop from the Nurturing Palette

The Romantic Floral Palette

A sensation of intimacy, nostalgia and comfort is captured in this color palette, a blend of delicate warm and cool colors with lavenders and pinks at its heart. Romantic arrangements express loving sentiments and admiration to mothers, sisters, grandmothers, aunts, best friends, significant others and brides-to-be.

Shop from the Romantic Palette

The Sensuous Floral Palette

The rich, luxurious color combinations of the sensuous palette set the mood for sophisticated, passionate and even seductive settings. Robust reds and purples, hot pinks and spicy oranges are at the soul of this dynamic floral feeling. Consider a sensuous arrangement for a very special evening or an elegant dinner party - anywhere you want to feel magnetic and extravagant.

Shop from the Sensuous Palette

The Tranquil Floral Palette

Serenity and relaxation are the essence of this color scheme. Its peaceful palette, reminiscent of sky and sea, is dominated by clear, light shades of green, misty blues and other cool hues. A vase of tranquility is perfect for busy moms, harried professionals and those who seek a moment of calm from life's stressful situations. When considering the Tranquil Palette think of things in nature. This palette consist of colors that are found in the garden, the woods, the beach or seaside and so forth.

Shop from the Tranquil Palette

The Whimsical Floral Palette

Fun-loving, free-spirited, playful feelings are conveyed by the whimsical palette, which is characterized by bold, contrasting colors. Floral arrangements featuring these hues set an upbeat tone and are ideal for birthdays, graduations, promotions and other celebrations

Shop from the Whimsical Palette