Fall Class are a Hit!

FALL CLASSES ARE A HIT!

We completed our first fall class and everyone raved. We've even had a couple of you try our your new skills and send us some pictures. Kudos to Sue & Matt for the beautiful arrangement on the right--and keep those pictures coming!

If you haven't booked your spot in our Creating Tablescapes, or our Florals, Fruits & Veggies classes, there are only a couple of days left-- and only a few spots left.

Grab your fiends and call us today at 242-9595 to reserve your spot!

Can't wait to see you there!
Doug & Steven

Creating Tablescapes: The Fall Dinner Party!This demonstration & class will illustrate several ideas for dressing up your fall table and taking it over the top. We will cover dressing the tabletop, amazing specialty lighting, using food as décor and some wild surprises.
DATE: Tuesday, October 5
TIME: 6:30 PM to 8:30 PM
FEE: $30

Floral, Fruits & Veggies: Not So Traditional AlternativesFocusing on alternatives to traditional flowers, this class introduces some of our favorites fruits, vegetables & berries into the floral design in some new ways. Each participant will create his or her own beautiful tropical fall arrangement (in foam) in a dish to take home and enjoy.
DATE: Thursday, October 7
TIME: 6:30 PM to 8:30 PM
FEE: $45

Harvest Table Arrangements: The Fall Spread
Featuring a variety of fall favorites, and rich autumn colors, this long lasting arrangement will make you thankful. This class will focus on centerpiece design & construction. Participants will create a beautiful long & low centerpiece to take home for their fall table.
DATE: Tuesday, October 12
TIME: 6:30 PM to 8:30 PM
FEE: $45

A Grand Fall Entry: Decorating your Front DoorThe front door makes your home's first impression and in this class and demonstration, we will illustrate how just a few easy changes can make a big difference in creating a warm and gracious entry. Each participant will create a stunning fall wreath to take!
DATE: Thursday, October 14
TIME: 6:30 PM to 8:30 PM
FEE: $45

Holiday Class Schedule
Coming Soon!

August Already?

Confessions of a Market shopper...

We just got back from Market and for those of you who are not familiar with that time of year, it's the equivalent of Fashion Week in Paris, but for retailers.

We found so many beautiful and unique things to bring in to the store, it was a real struggle to narrow the list!

Well, we suffered though and are extremely excited to be bringing you the crem de la crem this Fall!

While some of the new lines have already arrived, there are TONS more on the way, so now is definitely the time to take advantage of some great summer clearance sales as we make room for our most exciting Seasons ever!

Warmest Regards,
Doug & Steven

Time for the 4th of July BBQ!

July 4th is upon is and what's in your plans? If you are like me, not much, but I am going to change all of that this year!

I am break out the red, white & blue and taking to the patio for a BBQ to remember! In preperation we're inviteing you stop by early and share the fun. Not to my home BBQ, but to Seasons, June 26 from Noon - 3:00pm...

We're doing door prizes, food samples, sales and more, so mark your calendars and bring your appetite. This one is going to be big! Watch your email for more details...and a specail 40% off coupon!

Doug

Lemons, Blueberries & Peaches!

You won’t believe what we have in store for you. We’re stocking the shelves with all sorts of new goodies! Some have already arrived and some should be in over the next few weeks. What are these new goodies? Well, spring and summer make me think of fresh fruit, so let’s start there…

Blueberries -- Look for wonderful new treats like Stonewall Kitchen’s Wild Maine Blueberry Pancake & Waffle Mix and their Wild Maine Blueberry Drink Mix – look out Blueberry Martinis—I hear an excuse to have you all in to the store for cocktails!

Lemons—What can I say? The timeless smell of summer. Check out our Lemon trio of Hand Soap, Dish Soap and Lotion conveniently gift packaged! Or maybe some Stonewall Kitchen Lemon Pear Marmalade for brunch and some beautiful blue and yellow lemon placemats are right up your alley.

Peaches – Check out our new Tyler candle in Peach! The fragrance is so true that it practically makes your mouth water for some good ole Georgia Peaches! For those of you who know peaches, this is candle you will “cling” to!

Well, I hate to make this posting so short, but I have orders to place for giftware, cards, and décor, just to name a few…and don’t forget to give us your email address for all sorts of great invitations & sales.

Later!
Doug

A Few New Photos!

I'm working late at the store tonight and thought I'd share a few new photos. Lots of new goodies for Spring are appearing here and there, as well as some great sales! Stop in when you get a moment and see what's new!

Flowers 101

One of my customers stopped by the store today and mentioned this BLOG. For those of you who have never done this sort of thing before, let me say, what a surprise to find out someone is actually reading this. Well, hopefully it is more than someONE. Hopefully it is lots of someONEs.

All of my messages to date have avoided one topic in particular. FLOWERS. Interesting, since our primary business is flowers. When I started to think about this, I realized that the real reason is that it is difficult to reduce the beauty, delicacy and fragrance of a flower or an arrangement down to simple words. With that said, I realized I didn't have to. Instead I am going to share care and selection tips with you, so here is the first class in flowers 101. (And don't worry, I'll continue to add lots and lots about new products, events and generally random stuff!)

So, what are the top 5 most preferred flowers? Roses, Chrysanthemums, Tulips, Gerberas, and Lilies, in that order. Now, how do we take care of them, well first let me give you some science (watch out Alton Brown!)

Flowers drink water with a capillary action. Capillary action happens when water molecules are more attracted to the surface they travel on than to each other. In paper towels, the molecules move along tiny fibers. In plants, they move through narrow tubes that are actually called capillaries.

So imagine the stem of your flower as a bundle of straws. Water had rather stick to the walls of the straws than it had to itself, so it is sort of "sucked" up the inside surface of the straws.

So why do we tell you to change the water and cut off the bottom inch of the stems when you get fresh cut flowers ever few days? Well, because as the water in your vase ages, it grows bacteria and gets yucky. Now imagine these blobs of bacteria lodging in the bottom of the straws and clogging them like a half-blended strawberry in straw of your milkshake. Now the flower can't get water and of course, will soon die.

Ok, so now you know to cut the stems and change the water, what else can you do to prolong your vase life? Well, don't give them 7-up, or asprin. While these acidulate the water (make it more acid - good!) it unfortunately has other stuff in it that makes the water a better breeding ground for bacteria (BOO!). The best thing to use is the packet of flower food you got with your flowers. To give you an idea, this is a highly complex, very researched, and very expensive substance (kind of like cheesecake -- well maybe not, but that sounded good). It contains both flower food, and anti-bacterial for the water and can extend the vase life of your flowers by 4 or more days. Just be sure to follow the directions.

What else can you do? Well, consider placement of your flowers. Avoid placing them in warm spots, sunny spots, or drafty spots. Keep the vase full of water from the kitchen sink, and no, they do not prefer soft water. Why did I say FULL? Because sometimes the stems don't reach all the way to the bottom of the vase or container and although it still has some water, some of the flowers may be getting parched!

I bet you didn't know there was that much to know about watering your flowers. Don't worry, there is more, but I'm saving that for later. (Eat your heart out Alton!)

Later!
Doug

Mom's Easter Sunday Potluck REVISED - 3 dishes no time!

Easter is just about on us and I am thinking about the Easter Sunday Potluck and believe me, the heat is on. Owning Seasons can be a curse at times and any time there is a potluck is one of them.

My friends expect that whatever I bring will be spectacular, creative, and phenomenally wonderful. So what's the problem? I have no time to plan and virtually no time to cook. Whatever I do, it has to be fast and easy! I've turned my brain on "sideways" and here it is...something wonderful, somewhat traditional, and oh yes, it's EASY! (By the way, did I mention I have TWO potluck's to attend?)

First, the entrees-- traditional Easter Ham. Ham yes. Traditional no. So how am I going to dress it up and wow my friends? I'm going to toss the first ham in a liner in the crockpot with a jar of Perfect Pear's Cinnamon Clove Pear Preserve...and that's one down! For the second ham, same process, second crockpot, slather it in Stonewall Kitchen's Bourbon Molasses Mustard and that one is done too! That's "no-hams-down" two thumbs up and thanks to the crockpot liners, not a pan to wash!

While the hams cook, it is off to the side dishes. I'm thinking carrots--this is Easter after all. I hit Stonewallkitchen.com and found the perfect fast and easy recipe for Candied Baby Carrots using the Orange Cranberry marmalade. Doesn't that one sound incredible? To make it faster and easier, I'm using the Glad Microwave Zip & Steam bags to steam the carrots (did I mention I love these things? The texture and flavors are better than traditional steaming and there is no pan to wash--notice the recurring theme here?)

The second side? Well, if it aint broke, don't fix it. I hit Stonewall Kitchen.com again and found Glazed Green Beans with Crumpled Gorgonzola. This one uses the Roasted Garlic Onion Jam--AND GORGONZOLA. This one is all grown up and yummy!

Finally dessert! Nothing too fussy or formal. First, I'll get some Pillsbury slice & bake sugar cookies, slice them thin, and press them in mini tart pans. Bake 'em up fill them with Stonewall Kitchen Lemon Curd, and top with mint sprig! "BAM" instant mini-lemon tarts!

Dessert two takes me back home to Mom and the coconut cake she always made for Easter. She would dye the coconut green for the top of the cake to make fake grass and dot it with jelly bean Easter eggs. All right, so this is the point where I get nostalgic and a little corny, but isn't that what holidays are for? I'm making Barefoot Contessa Coconut Cupcakes with Cream Cheese Frosting. And yes, I'm going to dye the coconut green and add jelly bean Easter eggs--just don't tell my Mom!