This weekend we took a quick road trip (above) down to Boston to visit friends, eat great food, and enjoy an early glimpse of magnolias and daffodils.
March 26, 2010
So, this may just be wishful thinking, but it seems like we might actually be out of the worst of the cold weather. So before Spring is fully upon us and ice seems totally unseasonal, I'd like to share these last two (knock on wood) photos I took but never had the chance to post. Happy Spring!
March 23, 2010
ICP, which may or may not be why there are now some 30 odd amaryllis bulbs in our apartment (above). Then, The Monkey Flower Group's winter photo shoot was featured on the venerable Style Me Pretty. Weeeeee!
March 22, 2010
March 21, 2010
March 18, 2010
After some delay, I'd like to introduce The Monkey Flower Group's new business cards! Great thanks to the fabulous Vantage Press for the scrap paper (below left), Gordon Stamp and Engraving for the snazzy custom stamp (below right), and Ben for his opportunistic photography (bottom).
Posted by The Monkey Flower Group at 1:08 PM
March 11, 2010
These lovely "Lindsey" roses are dumpster divas rescued from an untimely demise at the market. The color is so cheery and bright, it reminded me of something my sister Lindsay would fancy. Hope you enjoy, sis! I miss you!
March 8, 2010
Many of you who know me are familiar with my crazy intense adoration of popcorn. I cook it in a pot with oil, like Grandma. Until recently I believed this to be the ultimate of ultimate comfort foods. What could be better than salty, fried corn? Well, I will tell you: salty fried corn with sugar.
***Spoiler alert: I am about to explain the ridiculously easy process of making kettlecorn, that amazing food-of-the-farmers'-markets-and-street-fair-gods. If you do not want to be in constant peril of giving in to the slightest craving for this amazing salty-sweet treat, do not read on. ***
For you brave (or foolish) folks who think they can handle this, here's how easy it is: cover half the bottom of a medium sized pot with oil (olive, canola, or vegetable), then heat at medium high. When the oil juuuust begins to smoke (or really, just before it does- you'll get the hang of it), add half a jigger (1-2 tablespoons) of granulated sugar. Roll the pan around to mix in the sugar, then add enough popping corn to cover the bottom of the pan. Shake the pan well as the corn pops. When the popping slows, empty the kettlecorn into a large bowl, being careful to pour the pot away from yourself (to avoid getting blasted with any late-popping kernels). Toss the kettlecorn with salt, and serve. Try not to repeat too frequently.
Posted by The Monkey Flower Group at 11:35 AM
March 6, 2010
March 5, 2010
If warmer temperatures could be willed here with colors alone, these would be the ones to do it. I nearly went into shock working with these boisterous blooms (in a good way), but I think the end result was just what the bride wanted- springy, bright pinks, purples, and yellows with a touch of daisy.
March 2, 2010
Things are still all mud and ice here in Vermont, so imagine my joy when I encountered this handsome beauty! He's from California, of course, but at this time of year I feel more than okay with that- David Austin roses are just what this romantic wedding for Stray Cat Flower Farm needed. (And maybe I needed them, too).