make grocery store flowers look good

You’re in the grocery store and that case full of colorful blooms lures you in.  You throw three bunches in your cart without a second thought.  Then you arrive home and realize you have no idea what you are doing.  Which vase?  What length?  I have to arrange them?!  Believe it or not you can make those grocery store flowers look good.  And it’s insanely easy to do.

Let’s start with a bunch of perfectly pink roses.

how to make grocery store flowers look goodRemove the roses from their cellophane home and strip all leaves from the stem except the ones that are near the top.  Those are nice little “peek-a-boo” leaves.

how to make grocery store flowers look goodNext take your vase (jar, pitcher, bowl – whatever you want to use as long as it will hold your flowers) and hold a stem next to it.  Cutting at an angle, trim the stem to a length where the bloom will hit right above the vase.  After all stems have been trimmed, grab a couple elastic hair ties and put them around a handful of roses (about 6 or 7).  Add the remaining roses, being careful of the thorns, and create a “bouquet”.

how to make grocery store flowers look goodOnce all flowers are bunched together place in vase.  If flowers are sticking out too far from the top trim a little more off the bottom of stems.  You can also gentle pull the blooms from the middle making a “dome” effect.

how to make grocery store flowers look goodIf using a clear vessel and want to hide the stems, simply place the leaves that were pulled off earlier on the inside of vase.  I find this to be easiest to do after I have put some water in the vase first.

how to make grocery store flowers look goodNow you have a simple and pretty display of roses.

how to make grocery store flowers look goodNext let’s tackle a mixed arrangement.

how to make grocery store flowers look goodFirst thing you will want to do is get rid of any and all flowers that have dye or fake shamrocks all over them.  (My man purchased these for me.  I am not complaining by any means but I did kindly mention that in the future perhaps he could try to avoid bouquets with such shenanigans.)

how to make grocery store flowers look goodTake your mixed blooms and divide them into groups of the same.  Stripping the lower leaves just as we did with the roses above.

how to make grocery store flowers look goodNow take your “groups” and arrange them in your hand by heights.  Different heights of different clusters of similar texture/color gives your arrangement depth and keeps the eye moving.  Once it looks good in your hand, measure the height it needs to be for the vase and trim stems at an angle (my rule here is that the shortest flowers should hit right above the top of vase).

My arrangement has 5 different heights with the boldest color being the tallest.

how to make grocery store flowers look good

In this instance I used a tea tin (thanks Vicki) for displaying my blooms.   I love the vintage effect it gives my arrangement, plus the size and height are perfect.

how to make grocery store flowers look good Don’t forget to replace the water of your blooms daily to keep them looking good longer.

how to make grocery store flowers look goodWhether you’re having a party, welcoming overnight guests or just want some fresh color in your life these tips will make the most out of your grocery store florals.

xo,

brandyjsig

Posted in abode, diy | Tagged | Leave a comment

lemon meringue bars

lemon meringue barsBefore we get into that lemony goodness above my heart needs to tell Shan how much I love her.  My innate nature is to help, to be that friend a person can count on.  My motto is “I’ve got this” and darn it I usually do.  But this, this is different…and I feel completely lost as to how to make it hurt less.  Words feel so trite when you try to comfort someone who is grieving.  Especially so when that hurt is in the heart of a mother missing her baby.  My bag of tricks is empty and I cannot fast forward time. (Not that I feel time heals so much as it gives space.)  All I have left is the one thing we always have to give – our hearts.  Mine is always with you Shan.  Your beautiful voice here will be missed but I, as I am sure so many others, completely understand your decision to step back and simply be.  Love you!

{In case you missed Shan’s post yesterday click here.}

***

Okay, now that I’m bawling my eyes out let’s talk about these bars.  There is a bit of a story as to how I landed on this recipe for today.  A few weeks back I asked my friend Vicki if she would show me how to make an angel food cake.  She agreed until I became sick and then banned me from her home.  I would have totally done the same.

Plan B was to bake a pie for Pi Day.  My first hiccup was that I pulled out pizza dough from the freezer instead of pie crust.  Not a big deal, I still had time to bake and shoot a pie the next day.  Sunday came and with my thawed crust in hand I searched for my pie dish.  It’s still missing at the moment.  I never bake pie so it probably fled to someone’s home where it will get more love and attention.

With no cake, no pie made I thought let’s do bars.  These are so amazingly delicious that I am glad all my other plans were foiled.  (Although I am still coming over for that cake Vicki!)

lemon meringue barsAs you may have guessed the pie I had planned on making for Pi Day was lemon meringue.  I have fond childhood memories of this classic pie.  My mom would whip one up on breezy summer weekends.  There was something so magical about that swirly golden dome piled high on top of an otherwise perfectly delicious lemon pie.  I’m almost certain it would be devoured in a day because I cannot remember ever having leftovers.

This is the closest I have came to making a lemon meringue pie myself.  My only regret about this recipe is that I am still in a cold/sinus yuckville state.  Therefor my tastebuds cannot fully enjoy the sweet and tart yumminess.  Regardless it was well worth the effort.

lemon meringue barsThe proportions of the layers are completely to taste.  I like a shortbread crust and I like it to be as thick as the filling.  As for the meringue, skies the limit for me.  But if you are not into thick crust, or a load of meringue simply cut both of those things in half.  You can also adjust the sweetness level in the meringue but cutting back the sugar.  This version is a little sweeter than I am used to, I might try to take it down a notch the next time.

lemon meringue bars lemon meringue barsOne thing about that meringue being as tall as a tower is that it is visually exciting.  In other words this is an “impress your guests” dessert.  It’s kind of like cake, I don’t always eat all of the frosting per say…but if it’s pretty my eyes will get a feast regardless of how much I send to my belly.

lemon meringue bars lemon meringue barsHere’s to childhood memories layered tall in sweet fluff, luscious lemon and buttery crumbly crust.

Enjoy!

brandyjsig

 

 

 

5.0 from 1 reviews
lemon meringue bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 bars
Ingredients
  • For the Shortbread Crust
  • 1 cup (2 sticks) unsalted butter at room temperature
  • ⅓ cup sugar
  • lemon zest from 2 lemons
  • 2 cups all-purpose flour
  • ¼tsp salt
  • For the Filling
  • 6 egg yolks, at room temperature
  • 1 14oz can sweetened condensed milk
  • ½ cup freshly squeezed lemon juice
  • For the Meringue
  • 1¼ cups granulated sugar, divided
  • 2 tbsp light corn syrup or simple syrup
  • 3 tbsp water
  • 6 egg whites, at room temperature
Instructions
  1. Make the crust. Preheat the oven 350 degress. Line a 9X9 pan with parchment paper - be sure to leave some hanging over the sides.
  2. Place butter, sugar, flour, zest and salt in a mixing bowl in mix on low speed until it becomes a crumbly dough. Press into an even layer in pan.
  3. Bake for 25 to 30 minutes or until the crust is golden. Allow to cool on a wire rack.
  4. Make the filling. Beat yolks in an electric mixer with whisk attachment on high speed for 2 to 3 minutes (until pale and fluffy). With mixer still running very gradually add condensed milk and mix until light and fluffy (3 to 5 minutes). Stop mixer, scrape down sides and add lemon juice. Beat on medium speed for 30 seconds to a minute.
  5. Pour filling over cooled crust and back on 350degree oven for 25 to 30 minutes or until golden brown. Allow to cool on wire rack to room temperature and then cover with plastic wrap and place in refrigerator for at least 4 hours or overnight.
  6. For the topping. Combine 1cup and 2tbsp of sugar, water and corn or simple syrup in a small saucepan attached with a candy thermometer. Bring to a boil, stirring occasionally. Once boiling stop stirring and allow it to continue to boil until it reaches 240degrees.
  7. While the sugar is coming up to temperature use a mixer with a whisk attachment and beat egg whites until soft peaks form (about a minute). With mixer still on gradually add the 2 remaining tbsp of sugar. Turn mixer off at this point is syrup is not to temperature. Once syrup is ready set mixer to medium and slowly add syrup, allowing it to run down the side of the mixer bowl. When all added turn mixer to high until meringue is stiff, thick and cool. About 5 to 7 minutes.
  8. Now the fun part. Turn your oven broiler on high. Spread meringue on top of the lemon bars (I took the bars out of the pan and used the parchment paper to help me make "sides". Be sure to make a swirl pattern at the top for pretty presentation. Stick the bars under the broiler (I left about 6" between broiler and top of meringue) and absolutely do not leave it. Watch it until it turns the desired amount of brown (this will happen fast - if you miss it, it will burn). After your meringue has been toasted let it cool and then cut with a knife that has been dipped in warm water (for cleaner cuts). Keep left over bars in an airtight container in the fridge.

 

Posted in recipes, something sweet | Tagged | 4 Comments

see you soon

In the last two years I have wrote quite a few hard posts.. but this one is different.  I’ve struggled all day to sit down and get the words out of my mind and onto the screen because, well.. I’m not really sure what to say, where to begin.. and where to end.

When it boils right down to it, I need a bit of grace right now.  It’s hard to say that at the moment writing doesn’t feel right because it has always felt right, so it’s not really that. This season has undoubtedly been hard, and although six months have passed.. I’m still wading in the water.  The waves still crash on me daily and I still find myself gasping for breath, feeling completely emptied out sometimes.  On those days, I quickly realize that I don’t feel so strong.  I don’t feel like I’ve got it all under wraps.. but instead like the world is spinning on and I’m getting left behind somewhere.

Through all of the heartache we have seen, I have constantly been reminded to love well. Listen, before I speak.  So right now, I need to stop and listen.  I need to open my mind and heart to whatever may be next for our family and to do what feels right, even if it calls for a little grace.  I’m taking some quiet time to slow the spinning, and hopefully jump back into life feeling full again, when the time comes for me.

I want to say thank you.. for hearing my voice, and allowing my story into your heart. Pretty Plain Janes isn’t going anywhere, I am simply sliding to the side for a bit. This isn’t goodbye, I promise.

All my love,

shansig

 


 When this blog began (in 2013) it was mostly authored by myself and Shan Maxey. For 2 years Shan shared her heart through writing and baking – leading to an unexpected, yet beautiful story of her son Locke. Today she runs a gourmet cookie shop called Flour Loves Sugar and shares her life with a guy named Josh and sweet little Adelynn (“Scraddlebug”).

Posted in the maxeys | Tagged | 7 Comments

hello sunshine

Mother nature finally gave us the green light to leave our fresh air deprived caves and play in the sunshine.  It was glorious, for the most part.  Unfortunately my dose of spring came with a big fat cold.  Followed by a sinus infection only evil could have contrived.  I had no choice but to ignore the misery as best as I could – this date with the sun and my family held far more precedence.

Before we left I told Sticky we should really shoot a style post because as you may have noticed, it’s been forever.  By the time we arrived at our destination however, the evil virus was taking over and  my desire to be in front of a camera was nonexistent.  It wasn’t until I saw the sun playing in Jettie’s curls that I realized that I was not too sick to be behind the camera.  And since she was more than willing off we went to a brightly lit alley for a mini style photo shoot.

Hello Sunshine DayJettie has been chomping at the bit to wear those kitty cat shorts since I unveiled them to her.  “How about we wear my kitty cat shorts with a tank top but not a swimsuit.  It’s too cold.”  With rational like that I had to work with the poor girl.

Hello Sunshine DayThis girl and her “moves” – hilarious and terrifying all at once.

Hello Sunshine Day Hello Sunshine DayEven though I wasn’t wearing anything nearly as fabulous as her I couldn’t help but pop into a shot with my girl.

Hello Sunshine DaySomeday soon we will get Bingham into the action on one of these style posts.  For now this is him saying “Hi, I’m here too.” from the inside of our favorite pizza joint.

Hello Sunshine Day|WEARING|JETTIE H&M shorts/H&M hoodie/H&M shoes/tights similar

Hopefully you guys all got a chance to welcome some sunshine playing into your worlds this past weekend!

xo,

brandyjsig

Posted in kids style, personal, style, the rammels | Tagged | Leave a comment

pi = pie

Tomorrow is Pi Day.  The day we celebrate 3.14 and, wait for it…    PIE!  Apparently this is the Pi Day of the century (something about the first five digits, instead of just the three – yeah, I don’t know either) which means you must must must make pie tomorrow.  Or find someone who will make pie for you.  Either way pie has to be consumed or the earth will implode.  It’s a fact, I learned it in math class.

Pi Day 2015

key lime pie/breakfast slab pie/classic strawberry rhubarb pie

Prep those forks tonight people.  We’ve got a big day of pie eating ahead of us.

Happy Weekend!

brandyjsig

Posted in holidays | Tagged | Leave a comment