Sunday, May 15, 2011
Bitersweet :)
Sunday, May 8, 2011
Happy Mother's Day!
Sunday, April 24, 2011
Super Saver Tips Continued!
Friday, April 22, 2011
We Love Wedding Season!


To continue on our wedding-themed topic, today I am going to talk about the 2011 wedding season's color choice of the year... Honeysuckle!
Monday, April 18, 2011
Wedding Season Starts with a Royal Theme

Tuesday, April 12, 2011
In Your Dreams!

I don't know about you, but I have some crazy dreams. [Don't worry, I won't make you read the specifics.] When it comes down to it, no one really knows the exact reason or meanings behind dreams, but recently Arapahoe Floral discovered some very interesting influences on them.
Wednesday, March 9, 2011
Calling All Foodies
For the blog readers that love to cook, today we are going to expand your repertoire by introducing you to edible flowers! The first and absolute most important part about cooking with flowers is to know which ones are edible and which can be poisonous. Please click the link to get a thorough list of edible flowers as well as further information about the topic:
http://homecooking.about.com/library/weekly/blflowers.htm
There is a lot you need to know about cooking with flowers before you start, and in this post we are simply touching the basics. As previously mentioned, it is imperative that you are fully knowledgeable about what flowers are going to hurt you and which ones are going to make your taste buds happy. But here are a few other tips:
-Only eat flowers that are grown organically; you want to avoid digesting pesticides. Be very aware of this wherever you purchase or pick the flowers you plan to eat.
-Introduce flowers to your diet gradually; it might not be pretty if you overwhelm your stomach with something entirely foreign.
-Wash the petals, or whichever part you plan to use, thoroughly!
-Remove pistils and stamens from flowers before consuming; the standard is that you will only eat the petals.
-Once you have familiarized yourself with all of the guidelines and information, you can get to cookin’!
Here is a fairly simple recipe I found [at www.homecooking.about.com] to get you started:
Rose-Glazed Brie
You’ll need…
• 1 15-ounce round brie cheese, or similar cheese
• Rose petals, pesticide-free rinsed and patted dry to taste
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 cups dry white wine
To make…
- Remove the rind from the top of the brie cheese round, leaving a 1/2-inch border. Arrange rose petals on and around brie wheel.
-In a small bowl, soften gelatin in the 1/4 cup cold water for 5 minutes. In a saucepan set over moderate heat, combine white wine with softened gelatin and heat, stirring, until gelatin is dissolved. Transfer to a bowl and let cool, stirring. Gently brush rose petals and cheese with gelatin mixture and chill until set. Serve with crackers.
Good luck with your cooking adventures!
Sunday, March 6, 2011
Somewhere Over The Rainbow... Rose?

That's right. Today we wanted to highlight the unique but ever-so-beautiful RAINBOW ROSE! If you've never seen one in real life, these flowers are exactly like what you're seeing to the right; all of the petals of the rose are a different color of the rainbow!