Fresh wreaths are a fun (and beautiful) way to get into the spirit of the season – whatever season that may be! I love using natural materials as much as possible and many items you can likely find in your own yard. The best way to make wreaths? With friends! Grab supplies, have guests bring items to share, fix up some quick snacks and it’s a party! This post specifically talks about Fall wreaths, but the same ideas apply when using materials from another season. Photos taken by the incredible Ali Vrbas of Sound Roots Photography. Here’s what you need for a wreath making party: Outdoor location or a garage (there will be lots of bits to clean up afterwards) Large table Baskets or other vessels for your dried items Metal hoops (for simple modern wreaths) OR Wire Wreath Bases (for traditional style full wreaths) Thin gauge wire Florist tape 2 foot lengths of ribbon or twine (this is for hanging your wreaths or for adding a bow) Foliage, branches, dried flowers, pinecones etc. Garden shears or clippers Hot glue gun (for attaching items that are hard to wire) Instructions: Have all of your supplies out and ready for your guests. I like to spread things out on a table with shears, tape and wire spaced every couple of feet. Put all of your branches and dried items in baskets or metal vases for your guests to easily grab. Most likely folks will be moving around to grab what they need. Give a tutorial: I like to give a brief tutorial at the start of the gathering and then I walk around and help as needed. There are a few ways to make wreaths, but I like to make several bundles of the items I am using and lay them out in front of me. Then I wire the groups together, before attaching them each to the wreath base. Another way is to use one or two base materials and wire them all around your wreath base. Then you go back and add filler and accent pieces as you see fit. This is where a glue gun can come in handy, for those hard to wire items. Honestly there is no wrong way to make a wreath, but just make sure you are tightly securing each bundle or piece, as once the wreath is outside, wind can wreak havoc on…
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My Italian Great Grandmothers’ Biscotti
Every year of my adult life I’ve made my Italian Great Grandmothers’ Almond Biscotti around the holidays, and before then I would make it with my mom, along with a long list of other cookies, each Christmas. It’s a tradition that warms my heart. As a kid I thought they were a weird, adult cookie: hard and with no icing – gross! Of course (maybe because I am an adult), I now love them. Eating them as they are and dipping them in coffee (where they really shine). I add my own Pacific Northwest twist – fresh roasted hazelnuts instead of almonds, and they are so dang good. I love wrapping them up with twine and gifting them each year. So much so that now they are expected, which means I’ll have to make them forever, which I am okay with. This year I had some help in the kitchen from my L, only 20 months. She stands on her Ikea step stool and it is the perfect height for her to watch me and get her hands dirty too (which she does!). Without further ado, the recipe and a few photos too. Great Grandma Toia’s Italian Almond (Hazelnut) Biscotti 4 – 4 1/2 Cups Flour 1 Tbs. Baking Powder 1/2 tsp. Salt 1 Cup (2 sticks) Unsalted Butter 1 Cup White Sugar (I use raw cane sugar) 1 Cup Brown Sugar (I like dark brown) 4 eggs (room temp), 1 egg to be separated yolk/white and set aside 1 Tbs. Vanilla, Almond or Hazelnut extract (I use Vanilla, because I always have it on hand) 2 tsp. Cinnamon 1/2 tsp. Ground Cloves 1 Cup finely chopped Almonds or Hazelnuts (really any nuts) TOPPING OPTIONAL: Crushed Peppermint Candy and Nuts OPTIONAL: 1 Cup Dark or Milk Chocolate Chips DIRECTIONS Preheat oven to 325 F. Line two cookie sheets with parchment paper and set aside. In large bowl mix 4 cups of the flour, baking powder, salt, cinnamon and cloves. Set aside. In bowl of electric mixer beat butter, both sugars, 3 eggs (one egg at a time), until well mixed. Separate remaining egg white and yolk, and set white aside. Mix in small bowl the yolk and vanilla extract – then add to butter mixture. I don’t know if this pre-mixing vanilla is necessary, but I just follow the recipe from my Grandma! Gradually add flour mixture to butter mixture…
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