There was a time when I only bought fresh flowers for the times I had people over. It’s beyond me why I thought they should be reserved for guests alone and not every day for my enjoyment. Flower arrangements are the best little luxuries I know for mood lifting. A simple bouquet simply finishes off the room and just makes me feel good. I get them from the farmer’s market as often as I can when in season. If not, one or two of the grocery stores and florists in my neighborhood have nice selections.

Guide to Arranging Flowers

Start with a clear, clean glass vase. A short one is best for this arrangement as you will have to stick leaves to the side.

Snip leaves from the bottom of the stems, wet and stick to the sides of the vase. Overlap so that the entire surface is covered.

Next, measure the height of the vase, cutting the stems a little shorter. This way the flowers will rest on the lip of the vase giving it fullness.

I used roses and hydrangeas, sticking the roses intermittently between the hydrangeas. Then laid them on the table while I gather with twine. It’s okay if they spread out a bit as you will straighten that out when you put them in the vase.
Finally, lift any flowers that have sunken in and arrange leaves face up. Add water and the little packets of preservative that give longer life to the plants. If your flowers didn’t come with the packet, add a teaspoon of sugar and a drop of vinegar. Vinegar helps to discourage bacteria and sugar promotes blooming. When you see the water get cloudy, change it and recut the stems.

Thanks for stopping by. ~connie
Photographs by Connie
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Her daughters call her Vivacious Vi. Her mother called her Violet. Her grandchildren call her Nanny Purple.

The whir of her Singer treadle sewing machine lulled us to sleep the night before many Easters as she rushed to finish our frilly outfits before morning. She was first in the pick up line to collect us when high school basketball games let out late at night, usually in pajamas and curlers. She made sure we learned to swim because she could not.

I am so grateful to have her for these 83 years, nearly 84. Happy Mother’s Day, Mom. Love you forever!

Thanks for stopping by. ~connie

Every year I tell my son and daughter-in-law not to send anything to me for Mother’s Day. Spend it on the kids or yourself, I say, and every year they completely ignore me and a package shows up at my door anyway. The kids have dance lessons or one high-priced thing or another they need for school. I have to give it to my daughter-in-law though, she is very imaginative and has a pretty good grasp of the things I like.

The other day I scribbled a list of seven little acts of love I’ll bet moms everywhere would appreciate. Give her a gift and add an extra, simple surprise. I know any one of the things on this list would put me in my happy place.

1. Tell her 10 reasons you love her.
2. Bring her favorite ice cream when you visit, or arrange to have someone do it for you if you live out of town.
3. Download a playlist of her favorite music from iTunes.
4. Wash her car (or have it washed.)
5. Make a contribution to her favorite cause.
6. Dedicate a song on the radio to her.
7. Spend the day with her.

Thanks for dropping by. ~connie

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Shopbop Swimwear Sale – Use SWIM20

My new blender has been put to good use during the past few days since I purchased it. First, the purée from the post yesterday, now this berry banana smoothie. I’ve had such a craving for a smoothie lately, and the only thing standing between me and the smoothie was the fact that I didn’t have a blender. They were just stocking the fresh berries at the market this morning, and the organic spinach looked perky through the cellophane window. Yes, spinach is added and you would never know it if I hadn’t let it slip out.

As it bubbled up in the blender, I was only planning on having a single glass, saving the rest for a late night snack or to rev me up in the morning. The first glass went down so well that I couldn’t help myself. No bother. It won’t take a minute to whip up another batch in the morning.

With my garden nearly finished, I’ve been imagining sitting out there, sipping a new flavor every morning this summer. If only this weather would warm up!

ingredients

3 cups organic spinach
1 banana
1 cup almond milk
¼ cup blueberries
¼ cup blackberries
1 tsp Stevia
6 ice cubes

preparation

Add all ingredients in blender and blend. Pour into glasses. Garnish with blueberries and basil leaf (or mint, etc.)

Let me know if you have any favorite combos! I have 90 (+-) summer days ahead.

Thanks for stopping by. ~connie

Photos by Connie
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With asparagus season in full swing, I wanted to try something other than my usual steamed version topped with EVOO and a squeeze of lemon. Wading through a sea of cream-based soup recipes, this healthier version seemed worth a try.

After taste testing this purée, I would have never known it wasn’t made with cream if put in front of me at a restaurant. It’s thick, creamy and will be delightfully refreshing on a hot summer evening. You can make this ahead as you will want to serve it chilled.

I added a few of my own touches to the recipe: garlic, a dash of red pepper and parmesan garnish for serving. There’s something about a little seasoning of heat that I love! It sort of gradually rises a second or so after the spoonful. An added teaspoon as I’ve indicated shouldn’t be too much if you are sensitive to spicy.

Total cooking time is 15 minutes with another, say, 15 for pureeing if you want to be neat about it.

The recipe calls for straining through a sieve, but I didn’t see the need as my blender did such a good job.

ingredients

6 tablespoons olive oil, divided, plus more for drizzling
2 medium onions, thinly sliced
3 pounds asparagus cut into 1/2″ pieces
Kosher salt and freshly ground black pepper
4 cups low-salt chicken broth
8 ounces fresh spinach
6 thin asparagus spears, tips removed for garnish
2 tablespoons garlic
1 teaspoon red pepper flakes
parmesan (grated for serving)

preparation

Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add 1/2″ asparagus pieces and season with salt, pepper and pepper flakes. Cook until asparagus is bright green and tender, 4–5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8–10 minutes. Add spinach and garlic. Cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.

Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Grate parmesan cheese in the center, add an asparagus tip.

Thanks for stopping by. ~connie

Photos by Connie

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