This post is part of a series on color in nature, especially in Australia. Previous posts in the series include
The lunch idea posted earlier this week celebrating friends and flowers featured a ton of paper flowers. Today’s post will give you the tools to create them yourself!
Creating items with paper, especially flowers, is one of my favorite crafts to do. It’s so easy and creates an impressive and beautiful result that is fun to decorate with. From construction paper and crepe paper to coffee filters, paper flowers can be made of many things. For these flowers, I wanted a fun, floppy feel inspired by the invitations and place cards, as well as these beautiful large peonies I spied about a year ago at a local grocery store (See bottom right of peony picture for scale. Yes – those are normal-sized peonies down there!).
This tutorial is so simple, you’ll be making bouquets in no time!
- Hot glue gun and glue
- 4 Large Petals (4-Petal Template below) cut out of thick tissue paper, natural fiber paper, or construction paper
- 1 Backer Circle out of construction paper
- 16-inch piece of yellow crepe paper (1 1/2 inches wide)
- 1-inch diameter glitter pom pom
- 6-inch pipe cleaner
- 2-inch square piece of scrap paper for backing
Download and print the template on 8.5″ x 11″ paper.
This flower can also be made quite easily into a smaller, five-petal version (see the orange and yellow flowers in the top picture). Follow the same steps as a above, simply use the smaller petal template and make 5 petals. Curve the paper and rough it up as with the 4-petal version; slightly curl in the tips.
What’s your favorite type of craft?
Nature is amazing and has such a wide arrange of beauty, especially when it comes to flowers. From flowering trees, like banksia and wattleseed, to bushes like gardenias, and flowers like daisies and roses, there are so many varieties. Some flowers are rare and hard to grow, while others grow like weeds. And some are poisonous (poinsettias and oleander – to name a few), while others are quite edible. Edible flowers have a range of uses from simply garnishing a meal, a salad, or a cake to making ice cubes beautiful.
Not all flowers are edible and you should definitely research specific flowers before consuming. The best bet is to purchase edible flowers from grocery stores or farmer’s markets that are specifically grown and marketed for that purpose. They can often be found in the produce section near the herbs. Generally, florists are not good sources as their flowers are usually treated with pesticides.
- For some helpful tips on selecting and using edible flowers, check out this article or this one.
- For a specific list of edible flowers, go here.
- More extensive lists of edible/poisonous flowers here and here.
- Edible flowers are best eaten the day they are picked but can be refrigerated, tightly wrapped, for up to a week. Before use, rinse edible flowers gently but thoroughly under a slow stream of cool water and drain between layers of paper towels. Discard any with signs of mold.
There are so many fun ways to edible flowers – below are just a few ideas.
- A great Bon Appetit article exploring several ways to incorporate edible flowers
- Rose Petal Granola
- Decorate a Cake with Candied Flowers (info and recipes here, here, and here)
- Floral Ice Cubes
- Lavender Brownies
- Pansy Shortbread Cookies
- Tomatoes, Mozzarella & Edible Flowers
- Honey Lavender Ice Cream
- Lemon Bars topped with edible flowers (as seen in yesterday’s post)
- Hibiscus-Earl Grey Iced Tea or Hibiscus Iced Tea (Cold Brew Jamaica)
- Floral Cocktails
- Goat Cheese with Arugula & Nasturtium
- Moroccan Carrot and Chickpea Salad (rose)
- Blueberry Lavender Lemonade or just Lavender Lemonade
- Lavender Lemon Bundt Cake
- Make Rose Water
- Chamomile Cupcakes with Honey Glaze
- Warm Chicken with Green Beans and Chard (nasturtium)
Would you eat flowers? Have you?
“Let us be grateful to people who make us happy, they are the charming gardeners that make our souls blossom.” Marcel Proust My husband and I made a goal this year to spend more time enjoying our friends. Whether it’s meeting them for dinner, having more game nights, or including them in more of our plans around town, having friends is fun! What better way to celebrate your girlfriends than by inviting them over for a homemade lunch full of simply delicious food. With flowers in full bloom, it seemed a good occasion to take advantage of the season and focus on flowers from the invitations to the decor.
I wanted to have a lunch that was relatively easy to pull off. This menu works great for four to six guests and could definitely be expanded for additional ones. Baked Goat Cheese with Bread to start; a nice, super-easy, yet decadent appetizer that tastes fantastic. For lunch, we had Strawberry and Spinach Salad, Spinach Quiche, and fresh fruit. To finish it off, lemon bars topped with edible flowers (more on that here). Celebrate your friends and enjoy their company! The Menu
- Baked Goat Cheese
- Spinach salad with strawberries, goat cheese, almonds, raspberry vinaigrette
- Fresh fruit – pineapples, strawberries, mangoes
- Spinach Quiche (other options: Quiche Lorraine, Leek & Mushroom Quiche, Cauliflower & Caramelized Onion Tart, Leek & Swiss Chard Tart)
- Lemon Bars topped with edible flowers
- To Drink – Water (still and sparkling), Strawberry Lemonade, Prosecco (optional)
The Schedule This party was at 1:00 p.m. so adjust your schedule accordingly based on your start time.
Several Weeks Before
- Make paper flowers (tutorial here)
- Send out invitations
- Purchase groceries
- Set table, pick up house, set out serving dishes
Day Before – Optional
- Make Quiche Crust (could also be done several weeks ahead and frozen or done the morning of)
- Make the Quiche (optional)
- Remove items from fridge that need to be at room temperature for recipes: cream cheese, 2 sticks of butter, 4 large eggs, lemons, spinach (defrost)
- 8:00 a.m. – Make quiche crust and chill.
- 8:30 a.m. – Cut and prepare fruit then refrigerate.
- 9:00 a.m. – Make lemon bars (make crust; chill 20 minutes; bake 20 minutes and prepare filling; bake 30 minutes). Roll out quiche crust while lemon bars are baking.
- 10:00 a.m. Make quiche and bake.
- 12:00 p.m. – Prepare and plate salad items and toast nuts.
- 12:30 p.m. – Make any last minute touches to your house and table. Prep and bake goat cheese appetizer. Top lemon bars with flowers.
- 12:45 p.m. – Set out food and drinks. Put quiche in oven for 5-10 minutes if you prefer it warmer than room temperature for serving.
- 1:00 p.m. – Party time!
Which flowers are your favorite – the paper decorations, the real ones in the centerpiece, or the edible ones on the lemon bars?
Do you ever have a meal that you absolutely love? Everything about the flavors and textures is your idea of perfection? When it comes to restaurants, I have very few of those but there’s a fantastic cilantro lime shrimp salad I keep coming back to at Nordstrom’s Bistro N. It’s so flavorful and light, yet filling and oh so delicious.
This recipe collected dust for about a year before I finally got around to making it at home. I think I was hesitant to make it myself; worried I would end up disappointed that I couldn’t quite recreate the flavors at home. Happily, I was wrong! Although I will always love going to the restaurant and getting their delicious bread and the perfect salad, it’s nice to know that I can have it at home too!
Not a fan of shrimp? No worries. You can use the remaining chipotles and adobo sauce to marinate chicken. Simply throw the sauce and chipotles and a few chicken breasts in a bag or non-reactive bowl and refrigerate until ready to grill.
All About Limes
- Limes are an excellent source of Vitamin C
- For more nutrition facts and caloric information on limes check out this great guide at Self.com
Focus on Purchasing Quality Limes
- Limes are not ranked the EWG Shopper’s Guide list of produce with pesticide residue.
- Limes are available year-round with a peak in supply between May and August.
Several interesting facts you may not know about limes
- Limes grow in tropical and subtropical climates. Persian limes are the most common variety sold in U.S. grocery stores; they never have seeds.
- Coarse, thick-skinned limes have less juice. Like lemons, limes stored at room temperature will yield more juice.
- Looking to reduce your sodium intake? Lime juice is a great substitute.
- Lime juice can be used to remove stains from countertops and fabrics.
- Limes are both more aromatic and acidic than lemons. Many times the two can be used interchangeably.
- Both lemons and limes are good for preventing scurvy, an ailment common in sailors and caused by a vitamin C deficiency. In the past, British sailors were known as “limeys” thanks to their diet high in limes to prevent scurvy.
- Scald, or small brown areas, on the skin don’t affect flavor or succulence.
- Grated lime zest and fresh-squeezed juice can be frozen and stored up to 6 months.
Ideas for Use
- Squeezed in a glass of ice water
- Throw a lime wedge down your disposal to keep it smelling fresh
- Lemon-Lime Grilled Chicken
- Agave Margaritas
- Key Lime Meltaways
- Raspberry-Limeade Slushies
- One of my favorites - Key Lime Cheesecake
- Classic Key Lime Pie
- Marinade like Tequila Lime Chicken or Chicken Fajitas (both recipes are fantastic)
- Guacamole or Avocado Toast or Guacahummus
- Lime Squares with Pistachio Graham Cracker Crust
- Grilled Shrimp with Cilantro, Lime & Peanuts
- Cilantro-Lime Rice
- Lime Rickey
- Chicken Tortilla Soup
- Chicken Tacos & Salsa Fresca
- Refreshing Key Lime Ice
What’s your favorite use for limes? Is it a toss up between key lime pie and margaritas?