I seldom arrange flowers in the blue vase, despite its being one of my favorites. In fact, I hesitated to buy it when I found it in an antique store several years ago, even though it cost only 50 cents.
I loved it at once on account of its brilliant translucent blue. I liked its scalloped rim and the bunches of grapes pressed into its sides. I even thought the vase, given its relatively crude style of manufacture, might be older and more valuable than it seemed. Its height and footed shape make it perfect as a base for a centerpiece. Arranging flowers in it, though, can be challenging.
A metal frog is essential to keep the flowers from flopping out of such a shallow bowl. To keep the frog level against the slanted sides, I place a piece of thin fine foam rubber underneath. The flimsy sponge stays put underwater, gripping the bottom and keeping the frog centered and straight.
Because the flowers must fan out from the center to some degree, it’s best to choose stems that are firm rather than droopy. In any event, one will need a fairly large number. The arrangement above used two large bunches of daisies, whose stems were cut very short—less than six inches.
It’s good to have plenty of foliage or flowers that grow in clusters on their stalks when making an arrangement in a wide-mouthed vase.
Yesterday I used the blue vase for a mixed bouquet. It worked out well because the bouquet came with many ferns that could be used to fill in the spaces between the blooms.
The bottom line is that I love looking at flowers in the blue vase!
Went with friends to the Union League Club for Easter dinner. Located right downtown in a 20-story building, the club known for its beautiful art collection and outstanding food. For one day only, a lounge off the main lobby is converted into a petting zoo.
In the main dining room, the staff serve hundreds of guests a traditional Easter buffet. My party had a late-afternoon seating, so we were among the last diners to leave. The room looked as though the meal hadn’t even begun.
We moved to another room for the dessert buffet. The table centerpieces were ornamented with tiny birds.
All the desserts are prepared in-house.
Another Easter, good-bye.