With Valentine’s Day looking a little different this year, and some of us not dining-out at our beloved special occasion restaurants, I decided to transform our normal at-home dining experience. I opted to lighting things up with décor at home for my loved ones!
Because I like to add handmade touches to most things, I found these darling mini wreaths and use them for napkin rings. I embellished them with some dried bits I had laying around, and then filled in with clippings from nature. You could easily incorporate fresh flowers if you wish. The best part of this project is that you can let your creativity guide you.
I pulled out my favorite stoneware, collected from the Art Association mud pot sales, and lit a candle for a Valentine’s table with my favorite people: Mac, my husband, and Sawyer and Miller, my children.
Spread a little love this month, it just feels good!
Supplies needed:
Dried flowers
Premade or handmade mini wreath
Wire
Snips
How too:
Make a mini arrangement with your gathered floral pieces. Wrap with wire and attach to the side of the wreath. Gently place the ring around the napkin.
It is always fun to surprise your darling with something sweet on Valentine’s Day and why not make something with love by hand. I was inspired by Christine Ferber and her bible on jams and preserves, Mes Confitures. Since the weather is getting warmer and days feel a bit lighter I decided to make strawberry, black pepper and mint jam. I know this sounds, well unique, but trust me, it is a knock out! Delicious with a soft cheese and a cracker, on toast with melted butter, or slabbed on a sturdy slice of sourdough.
Ingredients
- 2 pounds fresh strawberries, diced
- 3 cups of granulated sugar
- Juice of 2 small lemons
- 10 fresh mint leaves
- 2 T fresh black peppercorn, ground
- Additional black pepper to taste
Instructions
- Rinse the strawberries in cold water and dice. Add strawberry, sugar, lemon juice, mint leaves, and pepper a cast iron pot. Simmer on low stirring often for several hours until the liquid reduces. Being careful not to burn the fruit. Spoon the sticky, sweet jam into any glass container, once cooled, add lid and place in refrigerator.
