Earlier this week I showed you the arrangement of greens and herbs I created for the mantle at The Glade which, by the way, smells heavenly due to the fresh rosemary.
Green arrangement from plants found in our yard.
I gathered together 2 more containers and some additional items to make more Christmas decorations.
A crystal bowl with some glass Christmas balls on picks and a hairpin flower frog.
At the same time I worked on the earlier mantle decoration, I made two additional arrangements with the same elements (pine, boxwood, rosemary, sage, and garlic chive seedheads) with the intention of using them at our holiday party.
Clipped pine boughs low in the bowl and dried seedheads standing vertically in clumps.
One was in an oblong cut crystal bowl which is destined to be the centerpiece of the buffet table.
The stems are held in the bowl with a hairpin flower frog.
The other is in a yellowware bowl to sit on the coffee table that Charlie inherited from his grandmother.
Inherited vintage yellowware dough bowl
After arranging the greens and dried flowers I popped in some small vintage glass balls in green, aqua and blue.
This arrangement featuring fragrant rosemary is ultimately destined for the buffet table.
The arrangements were a little sparse at first because I intended to fill them in with some colorful flowers. How about some soft green carnations ($2) and pink ombre roses ($13 for 18 stems) to liven up the spectacle?
I cut the stems and put them in a bucket of water overnight is a cool dark place (the bibliotheque).
I waited until the end of the week to pick them up and insert them.
I added a fistful of pale green carnations.
At this point I added water to the heretofore dry arrangements.
6 roses brighten the bouquet
One for the dining room and one for the living room.
How do you jazz up your buffet table?