August 2011


Capturing the reflection on the river

More reflections on the water, capturing the sky

The willow tree reflection in the water at sundown

The boat and dock reflection in the river

Love how the willow tree is upside down in this reflection

What I was actually looking at

How ripples on the river, distort the picture in the water

Dock reflection

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I spent last evening watching the sun go down, and playing with my camera with reflections on the water.  When I was first learning floral design, a Japanese teacher told me that design should encompass the negative space as well as the positive space.  I had a hard time learning that concept.  Sometimes a floral design is as much about what’s not there.  Her other bit of advice was making sure that each flower had a voice, by giving it room to speak and a space to shine.

It turned out to be good advice, and I have continued over the years to try to improve those techniques.  Ikebana design is so mathematical and complex, that I had a hard time learning the principles but I do understand the concept of  a Zen presentation.

I was thinking about this concept while playing with the camera to try and capture a different view of something that I see everyday.  I’m usually busy looking a the actual flowers that I forget to notice the ethereal qualities that are also there, similar to the reflections on the water or the ripples in the waves.  It was fascinating to play with my camera and look at the water with a different eye.  I think the exercise helps me be a better floral designer.

I have to say that I noticed another very interesting thing that happens when you pull out a camera~ people want to ham it up.   So many people going by in boats, thought I was taking their pictures, or making a you tube video, and they responded really funny!  Lot’s of hoots, dancing, thumbs up, and acting up and showing off for the camera, but I honestly did not photograph a single person, nor did I make a you tube video, it was purely a selfish of relaxation for my own benefit.

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Kiwi, Tangerine, and Raisin wedding at Coulmbia Winery

Manzanita tree centerpieces with crystals and orchids and hanging votives

Pretty busy this week with weddings, weddings and more weddings!  A 50th Anniversary party, a corporate luncheon, and no end to wedding season, as brides keep coming for consultations.  Ready for a little a day of rest and relaxation, and gear up for next weeks wedding.

Trying to find the time to launch my new website, but that just isn’t happening any time soon I guess.  I hope to be launching our new site before the holidays.  Stay tuned for the date….

Inside the banquet room at Columbia Winery

Brides bouquet for a Blue Heron theme wedding

Trying to get the lighting right, not working to well~bridesmaids, were just a smaller version of the brides bouquet

Corsage & Bout for the Blue Heron theme wedding! love the feathers, the lavender, rosemary and pods~

Close up of the Brides bouquet

The  experienced and skilled floral professional is able to create the most beautiful displays  but  you do have to pay for their talent.

The answer to what you pay for is pretty straight forward.  The cost of flowers reflect the following,  supply v. demand, availability, overhead costs of suppliers, shipping, geography & seasonal availability, and rent. So many things factor into the cost!

If you want to save on flowers,  just try to find a floral designer who has the best design experience,  & someone who’s work you trust.  Ask them to buy what is best this week at the flower market. (this is  the place where world wide growers bring their goods to market, rather like a farmers market ).   But remember that if you just have to have that special flower, designed a special way, delivered tomorrow  then you may have to pay for the service of that level.

Give me a bit of notice, and a bit of flexibility, & I  may just be able to save you a bit of money!

Flowers Galore!

 

Really excited to be participating in the upcoming Design Contest in September and then having the opportunity to relax at the BBQ,  California style of course!  Looking forward to mingling and spending the day with fellow florists, and sharing a whole lot of creative brainpower with our other floral industry professionals!  Skyline Flowers has been an exciting addition to the Seattle marketplace both for the consumer who are getting the benefit from the freshest flowers available and the floral business community who now have access to fresh California grown flowers as well.

I recently had the pleasure of doing a wedding for Julie & Dan!  I am so amazed at how much of the joy was captured by Nathaniel!  He did an awesome job.

Click here if you would like to see the wedding photo’s.

http://ngwphotography.blogspot.com/2011/08/julie-dan-seattle-wedding.html

Flowers and entertaining go hand in hand and of course I’m thinking about entertaining during Seafair.

Seafair, is an annual event which began in August 1950 and continues to this day.  The festival is happening all over the Puget Sound right now. It includes the air show by the Blue Angels,  The hydroplane races,  milk carton boat races, parades, Seafair pirates and nightly parties all over town. If you want to come to Seattle during a fun time~ come for Seafair! You can read a little about the history of Seafair at the link below.

http://www.historylink.org/index.cfm?DisplayPage=output.cfm&file_id=1470

Historical ad for Seafair

 

 

Now that it’s August, and  summer has finally decided to arrive in Seattle it’s time for the first salmon BBQ of the year.  Check out the link for to find out about all of the festivities happening in Seattle for Seafair. http://www.seafair.com/

 

 

 

 

 

 

Here is my favorite Salmon recipe, a  fantastic Maple Ginger Glazed salmon. Honestly, I think it is the best salmon I’ve ever tasted

Grilled Salmon with Maple Ginger Glaze

3/4 cup maple syrup

1/3 cup Balsamic vinegar

3 Tbsp fresh ginger, peeled and minced or

4 cloves garlic peeled and minced

1/2 to 3/4 tsp hot red pepper flakes

Salt to taste

1 – 3 lb side of  fillet of salmon with the skin on

3 to 4 Tbsp of olive oil

Heat grill, while you make the sauce. In a small dish mix the first 6 ingredients together. Coat the salmon with olive oil with a pastry brush and place salmon on the grill flesh side down, cook 7-8 minutes until it loosens itself from the grill.  Turn salmon over  ( skin side down) and spoon the sauce over the cooked side of the fish and grill until the sauce has forms a glaze, about 5 minutes.  Remove from the grill and serve

I served it along with grilled peaches and twice baked potatoes.  It was a delicious BBQ. And please don’t forget to add a little grace to your life by adding flowers to the table!

 

 

 

Women cooking salmon, Muckleshoot Reservation, ca. 1950 Seattle Post-Intelligencer

 

 

Salmon have a rich history here in the Northwest.  University of Washington has a fantastic digital collection of some of the controversial issues surrounding salmon.  The collection has some amazing photographs as well. Follow the link above to browse it.

 

Salishan man named William We-ah-lup smoking salmon, Tulalip Indian Reservation, Washington, 1906 Photographer Edson, Norman, d. 1968.

 

 

 

 

 

 

 

 

 

 

http://content.lib.washington.edu/salmonweb/index.html

 

Like farmers, fishermen run small businesses that support the local economy and provide high quality salmon at fair values for all. By supporting local fishermen, you ensure the continued availability of this precious local product. For more information on buying local salmon contact:

http://www.soundcatch.org/AboutUs.aspx

Puget Sound Salmon Commission
1900 West Nickerson Street, Suite 116
PMB 210
Seattle, WA 98119
Tel: 206-595-8734