Moving

This will likely be my last post on this blog, as I am transitioning over to Word Press, where commenting is far easier and doesn't require an account. It also seems much easier to interact with other people and blogs. The URL for the new blog is http://firefly1824.wordpress.com/

Hope to see you there!

Truffles

Yes, truffles. Chocolate ones. Home made. I've never made them before, but holy crap were they messy! The ganache tastes delicious, but the moment you touch it it just melts. It took a little bit to figure out how to work with it (definitely needed the melon baller) but now I feel like a pro.

Recipe: from the Joy of Baking website. The recipe is simple and repetitive, if messy. I didn't use the optional alcohol

Chocolate: 60% ghirardelli chocolate chips. This make a very nice ganache, and it dark but not so dark that DH didn't like it (he's not a fan of dark chocolate).

Half of it has lavender in it, but it wasn't enough to turn into powder in the food processor, so if you get a whole one it's obvious, but otherwise it's there but won't hit you over the head.

Toppings: confectioner's sugar, almonds, and a hard toffee ice cream topping.

These were made for a church luncheon, and were quite popular. There is no doubt they are worth the mess.

Teacups

Like many people, I enjoy tea, and occasionally enjoy going to tea rooms or using nicer things to take tea. There's something about the tradition that, while very old, is still enjoyable. Once enjoys the company of others and dining with them, among other things. While I enjoy Victoriana, even most people will enjoy a nice cup of tea, no matter what it's in.

Teacups, however, are useful for many other things as well--as pencil or paper clip holders, storage for teabags, containers for gifts or small plants, and my favorite, to design cut flowers in. They're a perfect little spot of something pretty, and I've done a few so far. It's also great not having to throw out those flowers that were cut just a little too short, or fell off in transport.

Cup 1

Japanese teacup with both large and small carnations, alestromeria, and statis.

This teacup is from the floral design class I took last year. The instructor asked us to bring in a mug, teacup, or demitasse cup to design in, and I have a Japanese teapot and cup set--both of which I have used for flower design. The set is a neutral tan/brown color, an all manner of flowers look lovely in them. These cups, however, are quite small, and only so much fits in them. However, the wide top of a teacup allows one to fit many flowers inside, creating the luxurious look of flowers just bursting out.

Cup 2

 

 



Western style teacup with carnations, alestromeria, wax flower, delphinium, green button mum, and lily buds.

This is a teacup I've had for a long time, and is not a very tiny cup. However, it's neutral color and lack of large design work lends it to floral design without distraction. I did this up from some extra flowers with last week's altar arrangement. There was just something about doing it that reminded me how great it is designing in such small containers--especially if you love the having flowers just bursting out.

 

 

 

 

This silver sugar and creamer set (which belonged to a family member) are also great little containers, and they have the same feeling of bursting flowers, but with a little more elegance. The rose on the right has been photo shopped for epic beauty.