Nora Murphy Country House Summer Anniversary Issue 2017

SUMMER 2017

Summer A N N I V E R S A RY I S S U E

Welcome Hello friends!

Four years ago we put up our very first issue of Nora Murphy Country House. We didn't know who might see it, whether they'd like it, or what this could become. I never could have predicted that it would bring all of you wonderful people into our lives!

In honor of the occasion, we're re-posting that first issue.

It's no longer available online, so we wanted to share it with you again, this time as an easy-to-browse flip book – something else I couldn't have pictured in 2013!

As you might have figured out by now, summer is my very favorite season. It was a natural time to introduce myself – and the Nora Murphy Country House lifestyle – to everyone!

I hope you enjoy this look at our first hello.

In gratitude and with love,

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CONTENTS Nora Murphy Country House

SummerAnniversary Issue

WELCOME 2 LET’S GET THIS PARTY STARTED 10 SEE WORTHY 32 WELCOME TO OUR SUNDAY MORNING 68 HEAVENLY EARTH 84 PAINTBOX 104 EAT, DRINK & BE MERRY 116 FLOWER POWER 134 Follow Nora Murphy Country House on Facebook, Pinterest, Instagram, and Twitter.

Please direct all inquiries to: contact@noramurphycountryhouse.com. © 2017 Nora Murphy Country House, Inc. All rights reserved.

All design, photography, and copy on NoraMurphyCountryHouse.com, is original, produced year-round at Connecticut Country House and on location.

Nora Murphy Founder and Editor in Chief Carol Hubner Art and Features Director Criana Web Producer Deborah Golden Copywriter/Copy Editor Darryl Arbesman Duanne Simon Nora Murphy Conor Murphy Contributing Photographers Aida Kiernan Styling Assistant

Visit

NORAMURPHY COUNTRYHOUSE.COM

for more

inspiration

My earliest and happiest summer memory A S A C H I L D WA S O N H A N S E N AV E N U E . I T WA S A B R I G H T B L U E - S K I E D , S U N N Y S U N D AY M O R N I N G . O U R C A R WA S PA R K E D I N T H E H O S TA B O R D E R E D D R I V E WAY S L O W L Y G E T T I N G PAC K E D U P F O R A N O U T I N G A N D

picnic up on Candlewood Lake.

M AY B E

I T ’ S

B E C A U S E

I T

TO O K

S O

L O N G

TO

L O A D

T H AT

O L D

D O D G E

D A R T

T H AT

I c l e a r ly r e m e m b e r s o m a n y d e ta i l s .

I REMEMBER THE BIG RED TARTAN COOLER MY FATHER PLACED INTO THE BACK SEAT; T H E

B R I G H T N E S S

O F

T H E

R E D

A N D

T H E

F E E L

O F

T H E

S P R AY - PA I N T E D

M E TA L .

T h e n e at ly f o l d e d c o t t o n b l a n k e t s FINISHED WITH SIMPLE HAND WHIP STITCHING. THE STACK OF FADED PINK PLASTIC PLATES - HEARTY IN WEIGHT AND SIZE.

I even remember the car radio on, AND SINGING ALONG TO THE CASTRO CONVERTIBLE JINGLE. OUR CAR HAD BECOME OUR PLAYHOUSE AND WE LOVED EVERYTHING ABOUT IT. I CHERISH THESE BLISSFUL AND INNOCENT MEMORIES. THEY ARE WHAT SUMMER MEANS TO ME:

Summer is all about honoring simplicity.

TAKING THE TIME TO STOP AND TAKE IT ALL IN. THE SWEETEST INSPIRATION COMES FROM

the smallest of details and everyday things THAT ARE ALWAYS THERE – RIGHT AROUND EVERY CORNER.

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A 25TH ANNIVERSARY CELEBRATION. Marking life’s major milestones, whatever they may be, has to be a special undertaking. Notable birthdays and holidays of all kinds need to be enjoyed by everyone in a memorable and beautiful way.

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LET’S GET THIS

PARTY

STARTED! THE BEST OF TIMES WITH THE BEST OF FRIENDS

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Truly, what better place in the world to celebrate love, life, and twenty-five years of blissful marriage than at our own Connecticut Country House? It was settled;

we’d welcome loving family and friends, decorate with a splash of patriotism, create an array of delicious offerings, and mark our 25 years together with everyone and everything important to us.

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A CHARMING DETAIL. I was looking for a finishing touch to my party invite envelopes and found this lobster rubber stamp and fire engine red ink pad at my local craft store. Stamping an iconic lobster on the back of the invite envelopes instantly says “summer� to me.

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A 16

patriotic theme

runs through all the details of our

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summer party.

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A 20

successful shindig

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is in the

sum of all its parts.

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Tables set with crisp

gingham checks, balloons flying, centerpieces made from flowers freshly cut from our gardens, we’re ready to get this party started!

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ALWAYS WELCOME. with flags waving and garden gates wide open, Connecticut Country House’s kitchen garden beckons partygoers to explore and sample its bounty.

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Party recipes 26 NORA 26 N O R AM MURPHY UR PH YCOU COUNTRY NT RY HOUSE HOU S E .COM STYLE

BRIDGET’S SWEET ‘N‘ SAVORY SKEWERS

(This recipe was for a party of approximately 100)

This was no ordinary hors d’oevres. Can also be an extraordinary dessert if you’re so inclined. Delicious—yes. Light and refreshing— definitely. Fabulous presentation—all I can say is: WOW! And that is what I exclaimed when I first laid eyes on this magnificent piece of edible art our friend Bridget carefully carried into our 25th wedding anniversary bash. She wanted to help us out with the eats, and we happily accepted.

Ingredients:

Directions:

2 to 3 bunches of fresh basil

Remove the basil leaves from the sprigs.

If they're large, cut them in half; if they're small, you can use them as they are. (Same for the mint.)

1 to 2 bunches of fresh mint 1 large seedless watermelon, cubed 3 cantaloupes, cubed 4 to 5 quarts strawberries, stemmed and halved 2 bags green seedless grapes 2 bags red seedless grapes 2 quarts blueberries 3 quarts yellow cherry tomatoes 3 quarts red cherry tomatoes 3 pounds marinated mozzarella balls 100 wooden skewers

Choose a pattern/combination of ingredients to your liking and organize them for easy assembly. For a great presentation, it's key to be consistent with the ingredient order. Each skewer should look the same.

To start, poke a skewer down through the top of the first piece of fruit/veggie, and pull the fruit/veggie to a point about 2 inches from the top of the skewer. Add your next ingredient and repeat.

Starting at the top of the kale ball (spacing evenly), insert one skewer at a time into the ball. Keep repeating until ball is evenly covered.

The beauty of this is that you can make as many as you like—using the ingredients you like best as well. You can put together any combo of fruits and veggies you prefer.

The possibilities are endless!

For the kale ball: 6-8" styrofoam ball 2-3 bunches of fresh kale T-pins floral wiire basket Wrap floral wire around the styrofoam ball, twist, and wrap again perpendicularly then twist again at the bottom of the ball. Poke the ends of the wire through the basket bottom and secure.

Pin kale leaves to the ball until it is completely covered, overlapping as you go.

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ROSA’S GUACAMOLE (Adapted from the tableside preparation at Rosa Mexicano, NYC) Ingredients: Kosher salt ½ cup chopped fresh cilantro 1 large jalapeño, minced 2 ripe avocados 6 to 8 cherry tomatoes, diced ¾ cup finely chopped red onion Directions: Place a healthy pinch of kosher salt in your lava bowl. Add 2 tablespoons of the cilantro and 1 teaspoon of the jalapeño.

Using the bowl's pestle or the side of a

wooden spoon in a circular motion, grind the ingredients together well. Now your bowl is seasoned and you are ready to continue.

Insert a paring knife into the avocado until the tip hits the pit inside. Gently slide the knife around the avocado from tip to tip and around the other side. If done properly, one twist will provide you with two neat halves. To re¬move the slippery pit, simply (and carefully) tap a sharp kitchen knife into the center of the pit, twist, and pull up. Tap the knife on a cutting board, and the pit will pop right off. Repeat with the other avocado.

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Now, with the paring knife, gently score the avocado halves into a ¼-inch checkerboard pattern (be careful not to cut through the avocado skin—your hand is under there!). Scoop the diced avocado into the lava bowl. Add the remaining ingredients—you might to reserve some of the jalapeño to check for spice level.

Mix well, but don’t overdo it. This recipe is meant to be chunky. Taste, and adjust salt and spice levels. Serve it up in the lava bowl—we like it with a mix of yellow and blue corn chips.

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VERY BERRY ICE Just love this super simple recipe—Very Berry Ice. Perfect for so many occasions— from garden parties to a “Girl’s Night Out” at your home.

Use any combination of berries—I used blueberries and strawberries. I wish I had raspberries on hand; I surely would have used them too.

Ingredients: Strawberries, halved Blueberries, stems removed Water Ice cube trays Directions: Place fruit into each segment of the tray and fill with water.

Freeze. So simple…so beautiful!

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WORTHY HEADINGw EAST

WHEN IT COMES TO SELECTING MY FAMILY’S VACATION SPOT, THE ONE IMPORTANT ELEMENT I LOOK FOR IS THAT IT’S SEE-WORTHY. w I’M NOT

TALKING JUST ABOUT SIGHT-SEEING. I’M TALKING ABOUT SELECTING A SPOT THAT APPEALS TO THE ENTIRE VISUAL SENSE … THE ONE THAT WILL INSPIRE ALL OTHER SENSES. IF IT LOOKS GOOD, YOU’LL TASTE IT; IF IT LOOKS GOOD, YOU’LL FEEL IT; IF IT LOOKS GOOD, YOU’LL SMELL IT. IF IT LOOKS GOOD, YOU’LL LISTEN TO IT. IN ALL, IF IT LOOKS GOOD, YOU’LL WANT TO EXPERIENCE IT.

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MY FAVORITE SEE-WORTHY SPOT LIES ALONG THE NEW ENGLAND COASTLINE: CAPE COD AND NANTUCKET.

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MY LOVE FOR THE CAPE STARTED 26 YEARS AGO ON OUR HONEYMOON, AND FOR THE PAST 12 YEARS WE’VE MADE IT OUR YEARLY GET-AWAY. I LOVE THE OVERALL SEE-WORTHY AMBIANCE THIS QUINTESSENTIAL NEW ENGLAND COASTLINE BESTOWS: THE OCEAN AND ITS BEACHES, THE ARCHITECTURE OF THE WEATHERED SHINGLED HOUSES, THE GARDENS AND WINDOW BOXES, THE FARMER’S MARKETS, LOBSTERS, FRIED CLAMS AND WELLFLEET OYSTERS, THE ANTIQUE SHOPS AND GALLERIES. 40

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WE ADORE STAYING IN SMALL BEACH COTTAGES THAT HAVE GREAT LITTLE KITCHENS AND LOTS OF PRIVACY. WE FIND OUR COTTAGE RENTALS ON THE INTERNET, AND WE CHOOSE A DIFFERENT ONE EACH YEAR. THIS YEAR’S FIND IS A GREY-SHINGLED COTTAGE FILLED WITH FAMILY FRIENDLY ANTIQUES AND AN UNINTERRUPTED VISTA OF THE INLET, UNINHABITED ISLANDS, AND THE SEA. I THINK WE FOUND A GREAT LITTLE GEM THIS YEAR…

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IT’S ALL ABOUT KICKING BACK, GETTING LOTS OF R&R; JUST HANGING OUT AND MOSEYING ABOUT. TOO BAD THIS KICKING BACK STUFF ONLY COMES ABOUT ONCE A YEAR … THE CAPE AND NANTUCKET, IS OUR HOME AWAY FROM HOME.

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spots to SHOP & explore The John Derian Company on the Cape is full of eye candy and wonderful inspiration, while Mitchell's Book Corner on Nantucket, is a great place to spend an enjoyable afternoon hunting for the perfect summer read.

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JOHN DERIAN A small but mighty shop filled with artful craft and curiosities in Provincetown.

Law Street (back of 396 Commercial Street) Provincetown, MA 02657 (508) 487-1362 johnderian.com MITCHELL’S BOOK CORNER A great little bookshop in the heart of Nantucket Town.

54 Main Street Nantucket, MA 02554 (508) 228-1080 mitchellsbookcorner.com NO R AMUR PHYCO UNTRYHO USE. COM

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WELCOME TO OUR

SUNDAY MORNING

If I could live outdoors in the summer I would—especially on a gorgeous blue-skied day. And if that blue-skied day happens to be kicked-off by a glorious Sunday morning breakfast for two, then all the more memorable.

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SUMMER LIVING is so easy when I create a special place out of an ordinary space by putting together the right elements.

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GOOD FOUNDATIONS. On sunny occasions, you can find me dragging out a piece of my indoor furniture to fill an outdoor need. My primitive X-based trestle table is the perfect scale for two pull-up Adirondack style chairs. Taking the extra step to add comfort and a little more pretty with pillows dressed in vintage shams and pillowcases are always well received and appreciated.

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MIX AND MATCH. Set the mood of your table with an assortment of linens. Look for those with interesting hems and treatments—whip stitched, scalloped, or fringed—and don’t be afraid to mix and layer them.

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pick flowers from your garden to make a casual arrangement.

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THE POWER OF GREEN. Welcome to my outdoor room, with the house’s façade as its wall, and the stone patio as its floor. To soften and add richness to this space I rely on the power of green plantings: rhodis, azaleas, pachysandra, boxwood, and bold borders filled with fragrant mint.

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Country House Gardens

VE

A N LY E

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H

EA

T R

LIFE BEGINS IN THE SUMMER GARDEN We’ve got this, I thought. But it wasn’t quite so easy. We agreed that a new and improved kitchen garden was in order—complete with four gates! It took weeks of digging, tilling, planting, watering, and finally waiting—waiting for that first sign of life to break through the ground. And when it finally did, we knew that it was worth all the effort.

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EVERYONE HAS THEIR “HAPPY PLACE.” MINE IS RIGHT HERE IN MY OWN BACKYARD, FRONT YARD, AND SIDE YARDS—FILLED WITH GREEN LAWNS AND MY BELOVED GARDENS.

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we grow everything

from herbs to tomatoes,

peppers, squash, cucumbers, raspberries, string beans, potatoes, lettuce, 88

and so much more.

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A BOUNTIFUL SEASON. IN EARLY SUMMER WE ENJOY RUBY RED CURRANTS FOR THEIR TANGY-SWEET FLAVOR. A HARVEST OF LATE SUMMER CUCUMBERS MEANS IT'S TIME TO MAKE "JACK'S PICKLES" (CLICK HERE FOR THE RECIPE).

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constant attention and care.

But, for me, its rewards far outweigh the time I put in. Every time a flower, herb, fruit, or vegetable is ripe for the picking, I feel as if I hit pay dirt.

A garden requires

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BOLD COLOR AND TASTE. NASTURTIUM ADD COLOR TO OUR KITCHEN GARDEN AND HAVE A PEPPERY TASTE WE LOVE AS AN ADDITON TO OUR SUMMER SALADS.

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BLADES OF GLORY. ALTHOUGH THE FLOWERS ON CHIVES ARE PRETTY, THE PLANTS PRODUCE MORE SHOOTS IF YOU PINCH OFF THE FLOWER BUDS. PERIODIC CLIPPING ENSURES A FRESH SUPPLY ALL SEASON.

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…AT THE END OF THE DAY, YOU SHOULD SMELL LIKE DIRT. ~ MARGARET ATWOOD

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Summer Blues PAINTBOX:

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OF ALL THE COLORS AND EVERY HUE, NOTHING HOLDS A CANDLE TO BLUE. IT’S FAR AND AWAY

my favorite color, WITH THE BLUES OF SUMMER THE PIÈCE DE RÉSISTANCE.

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FOR ME BLUE IS THE MOST ENCHANTING OF ALL COLORS, AND THE MOST ROMANTIC. IT’S SUBTLE, IT’S RICH, AND IN SUMMER I LOOK FOR IT—AND FIND IT—

everywhere.

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The soft blue

OF AN Early Dawn Sky USHERS IN A NEW DAY AND GIVES WAY TO THE DEEPEST BLUE OF MID-DAY. SUNSET BLUE MAKES ME SMILE AS I KICK BACK AND WAIT FOR THE FIRST STAR OF THE EVENING TO SHINE.

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I WELCOME THE DAY WITH COFFEE IN A BLUE-RIMMED WHITE CERAMIC MUG, AND SERVE SCONES AND MUFFINS ON

cobalt-blue pattern plates.

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summer cotton shirts My favorite

ARE—THAT’S RIGHT—BLUE.

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AT THE BEACH, BLUE WILDFLOWERS CATCH MY EYE, AND ONCE

in a blue moon

,

WHILE SEARCHING FOR BEACH GLASS, I COME UPON A DEEPLY WEATHERED PIECE OF BLUE, TOSSED ABOUT IN THE (YES … DEEP BLUE) SEA FOR YEARS AND YEARS.

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FROM TOWELS AND PILLOWS TO RIBBON AND SHOES, I’M SMITTEN WITH ANYTHING AND

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everything blue.

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EAT, DRINK &BE MERRY

We love entertaining here at Connecticut Country House, and we have six dear friends coming this evening for some light summer fare. We plan to start indoors with a refreshing gazpacho, followed up out back on the South Patio with some pizza on the grill.

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HUMBLE BEGINNINGS. I’m always on the lookout at flea markets and yard sales for old and not so old mustard crocks. I’ve grown quite the collection of assorted sized crocks that gives me so many quick options for cut flowers, like these zingy zinnias.

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Cape Cod clamshells

make perfect

salt

and

pepper

vessels.

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CLEARLY SPECIAL. My choice of clear glass pitchers and stemware is purposeful and elegant for ice water without detracting the eye from the star of the table (the soup of course). The playful zinnias add a pop of color at the perimeter of the room.

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My choices for include white

setting the table

on white on white

centerpiece) with just a touch of

in the dining room

(bowls, plates, and coral

graphic black

on the napkins.

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GAZPACHO MASH UP

(Adapted from Craig Claiborne's The New New York Times Cookbook)

The sweetness of just-picked garden tomatoes, the hint of onion, jalapeño, and cilantro, blend together to create the perfect storm of refreshment on our palates. The garnishes create just the right counterpoints; the cool, creaminess of sour cream, the crispness of fresh chopped scallions, and that perfect crunch of garlic toast. The chives are in bloom again, so they’re a must for an added little whimsical touch.

1/3

cup red wine vinegar

¼ cup olive oil ¾ cup chicken broth Tabasco, kosher salt, and pepper to taste Optional garnish: diced scallion, garlic croutons, sour cream

Ingredients:

Directions:

2 large tomatoes, cored, peeled, and quartered

Put the tomatoes, green pepper, onion, garlic, cucumber, jalapeño, cilantro, and basil in a food processor or blender and blend until smooth. Add the tomato juice and blend again—you may have to do this in batches depending on the capacity of your machine.

1 green pepper, cored, seeded, and quartered 1 medium onion, peeled and quartered 1 small garlic clove (optional) 1 cucumber, peeled and cut into cubes ½ jalapeño pepper, split and seeds removed (optional) ¼ cup fresh cilantro 12 or so fresh basil leaves 3 cups tomato juice

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Add the vinegar, olive oil, and broth, and briefly pulse to blend.

Taste, season with tabasco, salt, and pepper, and taste again.

Pro tip: season gradually—you can always add a little more, but you can’t take it out!

Garnish as you like and serve ice-cold in chilled bowls on the hottest day.

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MURPH’S GRILLED PIZZA In Rick Murphy’s opinion, this variety has it over the pizza stone in the oven version of homemade pizza, hands down. Although this can be made on a traditional charcoal grill, the challenge lies in regulating the heat so that the crust doesn’t burn while you’re waiting for the cheese to melt. The extra effort is worth every delicious bite!

Ingredients: Large dough ball (store bought or homemade. See our recipe on p.132), room temperature 4 to 5 tablespoons loose cornmeal ¼ cup olive oil (for extra flavor, simmer with a few garlic cloves) 1 very ripe large tomato, thinly sliced 1 pound good mozzarella, grated or thinly sliced A handful of fresh basil leaves, coarsely chopped Kosher salt and freshly ground black pepper Directions: Heat a gas grill to medium-high, leave covered.

Cut the dough ball in half. Spread 2 tablespoons of cornmeal on your work sur¬face. Flatten out each dough ball with the heels of your hands. With a rolling pin, roll the dough from the center out to the edge repeatedly from several angles. It may be a bit of a workout, especially if the dough hasn’t warmed up enough. Your goal is to have two rolled-out pizza crusts about 12 to 14 inches in diameter.

Making one at a time, place your rolled-out dough onto a cookie sheet. Brush the top with olive oil. Open the grill lid and adjust the temperature to low. Grab the dough by the edges and place the oiled side down on the center of the grill. Use tongs to adjust any dough that may have bunched. Close the cover of the grill.

Using tongs, check the underside of your dough every 2 minutes or so (on our grill, it takes 4 to 5 minutes for the dough to get to a nice golden brown). When the underside of your pizza is done, oil the top and flip it with your tongs. Now, quickly add the toppings in this order: tomatoes, cheese, basil. Rule of thumb: sparse is better. Not every square inch of the pizza must have every topping. Close the top of the grill.

Check after 3 or 4 minutes, and occasionally after that. With a center burner off and the outer burners on low, it will take about 10 minutes for the pizza to come out perfectly.

Using a large spatula or tongs, remove the pizza from the grill and place it onto a wood cut¬ting board. Sprinkle with a little salt and pepper. One of my favorite recipes because a few excellent, very fresh ingredients are allowed to speak for themselves. Keep it simple!

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A SIMPLE PIZZA DOUGH (Adapted from Dorie Greenspan's Baking with Julia) Ingredients: 1 envelope rapid rise yeast (¼ ounce) 1½ cups warm water 2 tablespoons olive oil 4½ cups all-purpose flour, divided 2 teaspoons kosher salt Directions: Place the yeast in a large mixing bowl. Add the water and stir until the yeast is dissolved.

Let the mixture sit for a few minutes until it turns creamy in color.

Add the olive oil and stir well.

Add 2¼ cups of the flour, incorporate well, and scrape down sides of bowl.

Cover the bowl with plastic wrap or a towel and set the dough aside in a warm spot to rise until it's about double in size— 1½ to 2 hours.

Use a spatula to deflate the dough—it will be very sticky.

Add the remaining flour and the salt to the dough and incorporate well. I use a sturdy spatula at first and then continue by hand; you could also use a stand mixer with a dough hook, if you like.

Be sure to scrape down the sides of the bowl and incorporate flour as well as you can into the dough. This process will take about 5 minutes.

Lightly oil a second large mixing bowl, and turn the dough ball into it. Cover the bowl with plastic wrap or a towel and place the dough in a warm spot to rest and rise for another 1½ hours.

When ready, roll out onto a work surface sprinkled with cornmeal. Makes 1 large pizza or 2 to 3 smaller ones.

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Flower P O W E R

delighting in seasonal blooms inside and out.

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LESSONS LEARNED. My father taught me how to plant flowers as a young girl, and I've been smitten ever since. With each passing year, I’m still fascinated with the pure and simple beauty of each bloom.

Thanks Papa.

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EASY-GOING ANNUAL. Cosmos are freely flowering annual plants that are very easy to grow. The daisy-like flowers come in a variety of colors that sit upon feathery stems. They make wonderful cut flowers for arrangements.

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PERRENIAL PLEASURE. The beauty of using living plants for arrangements is two-fold: One—the plants, like these foxgloves, make hearty, bold statements. Two—when they’re over their decorative role you can plant them into your garden.

The best benefit of all—they’re incredibly affordable.

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A WELCOME RECEPTION. Whether it's an abundance of annuals flanking the front door or the big, blowsy blooms of this Nikko hydrangea, flowers greet guests at every entrance to Connecticut Country House.

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MASSES OF FLOWERS. THE LARGE FLOWERING STEMS OF THE BUTTERFLY BUSH MAKE A GRAND STATEMENT WHEN POTTED AND PLACED ON THE PATIO. AS A BONUS, THEY ALSO ATTRACT BUTTERFLIES!

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PRETTY IN PINK. Surrounded by a boxwood hedge, brightly hued coneflower adds a jolt of color to this garden bed.

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RE: ARRANGING A romantic garden bouquet

MY FAVORITE HOSTESS GIFT FOR ANY SEASON IS A FRESHLY CUT AND ARRANGED BOUQUET. And depending on what season it is, these bouquets can get pretty big! The cutting gardens at Connecticut Country House are bursting with a flowering one thing or another. Every year, I think I don’t have much blooming at a particular time, but I always prove myself wrong.

I love planting flowering shrubs in the gardens for their foliage as well as their flowers. SPIREAS are one of my favorite flowerers this time of year. The ROSES are at their peak, so I’ve got to take advantage.

Green foliage like ARTEMISIA, HOSTAS, and RHODODENDRONS are perfect bases for arrangements. They bulk up an arrangement immediately. Adding fragrant cut herbs: ROSEMARY, MINT, and OREGANO (especially if you cut them when they’re flowering) is always a good idea.

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1 TO PREPARE YOUR FLOWERS, use pruning shears to cut the stems at an angle to prolong freshness. Remove leaves from the bottom half of the stems. This is true for woody stemmed flowers and foliage as well, but they need an extra step. With a hammer smash the bottom inch or so of the stem; this will help them drink water.

I CHOOSE A CONTAINER THAT MAY BE A LITTLE UNEXPECTED, like a basket, old crock, or bucket. If the container is not waterproof, I add a plastic liner (I buy them at the paint store). Fill the liner about 2/3 full of cold water and add 2 tablespoons of lemon juice per 1 quart of water.

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START WITH THE WOODIER BRANCHES AND PLACE THE STEMS IN A CRISSCROSS FASHION. You are building the base for the rest of the flowers.

ADD FILLER FLOWERS NEXT, such as the fuchsia spirea, lady’s mantle, and artemesia, plugging them into the gaps. You can cut them at varying lengths to create more depth and interest.

THE ROSES GO IN LAST. Spray roses get placed first, then larger headed roses. Turn the arrangement to check for any obvious holes. If you find any, just gently pull out one of the stems from a more crowded area and plug it into the hole. HAPPY ARRANGING!

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FOLLOW US

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VISIT OUR BLOG AT

NORAMURPHYCOUNTRYHOUSE.COM 2016 DESIGN BLOGGERS HALL OF FAME WINNER: BEST OVERALL DESIGN BLOG

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“I must have flowers, always, and always.”

- Claude Monet

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