Fill Up On The Fillings

The holidays are all coming up. And this can bring many feelings to different feelings. When adulting, the hardest part of the holidays are when finances are tight.

To help lighten the mood and bring a little cheer with the gift of flowers.

I’m going to show a simple and easy to make arrangement that you can personalize any way you want because it’s a blank slate. The beauty of it is that I reused some items and others were given to me. I had no out of pocket expenses to share this post with you.

So let’s start with the materials.

Vase

What inspired this post was the vase that my mom had sent me some flowers in.

Fall is my season. I love pumpkin everything. In fact I grow and purchase pumpkins to have all my pumpkin goodness that I can preserve for the rest of the year. And yes, I make pumpkin scones year round because their deliciousness transcends what is in season.

Unfortunately I can’t send you a picture of what the floral arrangement was that my mom sent. Mostly because I want to keep the blank slate in your mind and spark your creativity.

What I like about this white pumpkin is that if you remove all the floral it is literally a cookie jar. So feel free to use this idea any time of year and use cookie jars, old tea pots, water pitchers, even a shoe box (hello baby shower with baby shoe boxes!) Literally, use what you have on hand that brings you inspiration.

If you’re using a cookie jar or anything else with a lid, let me show you the parts of this vase and how it works.

This lid stand/holder is very specific for floral. I’m sure with today’s online offerings, you could find these. But you’re going to have to know what your lid size is and go from there. I have one other cookie jar, but the lid is smaller and this stand/holder definitely will not fit in it.

However I do have two options off the top of my head that I could use from items I have in my house.

I have porcelain dolls from my childhood, and this stand/holder immediately reminded me of the doll stands I have that go around my dolls’ waist. The tension part is too small to fill the lid like in this pumpkin vase, but with two or three I could position them in the smaller lid to make the tension and platform to raise the lid.

Another option is making one from a thick gauge wire. If your local store has a DIY floral department or aisle, you will find wire thick enough to hold its shape and hold the weight of a lid. If you want to price comparison shop, go to an automotive shop or aisle. You’ll often find that you will get a better price in that department, but also walk out with a larger quantity of wire.

Once you have the wire, you can make your own custom holder/stand by leaving several inches of one leg sticking out as you then go in and create a loop of wire inside the lip of your cookie jar lid. I would make a few loops inside that lid to ensure that when you move and manipulate the legs that you don’t shrink your loop and allow your lid to fall. Once you’re confident in you loop, bring out a second leg and then use wire cutters to cut the wire. You can always add more than two legs if you feel like you need to add more stability.

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Inner Stability

For lid placement, you will need something to anchor the stand into.

I’m choosing to reuse the oasis that came with the flowers my mom sent me. This is an amazing product because it not only allows you to place flowers like a pin in a pin cushion. It also allow absorbs and holds water, keeping your flowers in water much longer than free standing in just a vase of water.

If you want to use silk flowers that you have on hand, feel free to use a Styrofoam ball or block. (I don’t recommend styrofoam for fresh flowers because the plastic will kill your flowers and won’t allow them to be properly hydrated.

Once you’ve decided what you’re using as a structure (of if you’re even using a structure), you may find that you need to piece bits together to keep them from falling into your cookie jar and becoming lost. Flower stems are enough to keep bits together. However if you need everything to be in place before you get started on your flowers, know that toothpicks or a couple inches of wire are your best friend.

As you can see here, a single toothpick is all that was needed to hold up a water logged piece of oasis.

This is a beneficial trick if you only have a small sliver of oasis that doesn’t touch the bottom of your vase. Or even if you find that your oasis fell apart on you. Or maybe some oasis you salvaged was a different size than the vase you are working with. You can certainly make your oasis fit the vessel you choose to use.

TIP: Please note that placing a toothpick or wire in a 90° angle is going to cause frustration. The weight of wet oasis and flowers are going to collapse. So instead, angle the toothpick at a 45° angle. That way when gravity starts to work against you, the toothpick will hold its place. This will be further reinforced by the flowers that you soon add.

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Flowers

The Flowers that I was gifted after an event I attended was baby’s breath and eucalyptus. Often we look at these as just fillers to make an arrangement look larger than the more desired stems.

I wanted to use these fillers specifically because they are often overlooked for being used as flowers on their own. Maybe you have a lot of fillers left over from other arrangements that you made. Or maybe your budget is tight and these are the only flowers that are in your price range.

There are so many other fillers that you can find in your grocery store. So please keep your eyes open. And not all stores offer the same offerings. The grocery stores don’t supply very many filling options. However, stores like Trader Joe’s offer the best selection of filler flowers in my area. And their prices are quite affordable.

TIP: If your local store doesn’t offer many choices for filler flowers take a look at what is available for discounted flowers. They’re the ones that have the more delicate flowers that are wilted. These discounted bouquets are often cheaper than just fillers flowers, but the fillers used in these bouquets still have a long life to them. There are a huge number of flowers that will last weeks without even having water available to them. So know that even all that you can afford is a heavily discounted, on its last leg bouquet, if there’s a decent amount of fillers included, you can make a decent arrangement even if you have to throw out the wilted roses, lilies, and other delicate petal flowers.

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Arranging

When looking at using long stems of filler, like eucalyptus, you will be happier in how these stems lie when you hold them up and see which direction they are naturally bending. (See the right picture below.) If you want the stem to cascade down, angle the bend down and also put it in the oasis by entering from the bottom and putting the stem upward. This can be seen in the picture on the left.

See the difference between placing firm eucalyptus stems. Using the left picture (above) the stems you see in the bottom right corner are the stems that I angled from the bottom of the oasis and pushed upward. The one stem that is in the upper left corner is the one that I pushed from the top and downward. But this stem I also used a second trick. Even with the curve of this stem, it had the tendency to stand upright. So I curved the stem in a C shape and kind of hooked the stem in the oasis. Then I put the pumpkin lid over this stem to weigh it down. Even with this trick, the stem never gave a cascading down effect like you see with the bottom right corner stems.

How you place the stems is everything about how it stands up or lays down.

The baby’s breath is much easier to shape the way that you want. For this cookie jar I used about four stems of baby’s breath and snipped them down into smaller branches. And with an arrangement like this, there’s no need for long pieces. All you need are the “scrap” pieces or bits that are the size of your hand or smaller.

If you “scrap” pieces or the bits that you cut down are too small, it just means that you need more of them to fill larger spaces.

One work around for filling empty spaces quicker is to take larger pieces like this. In the below picture on the left is a stem that is about the length of my elbow to my wrist. It could have been trimmed down into four smaller stems, but I wanted to fill a large hole with just this one piece.

To close up the gap spacing between these branches, slide your fingers up the main stem, gathering all the stems up the main stem. That gathering bunches all the stems up to achieve what you see in the right picture. You will have to hold you stem in this position until you push it into the oasis. At that point, the foam holds bunching in place.

Before you place your first gathered stem, I want to draw your attention to a stem feature that has the potential of causing you some up front frustration.

The weakest part of the baby’s breath stem is the joint where all the branches merge. The times that stems snap, when placing them in oasis, is when I try to push these joints in without giving them assistance.

If you have an arrow tip like you see above, it’s easiest if you just snip that off. It causes resistance, when pushed in the oasis, that you don’t need, because those stem numbs have no flowers.

Look further up on the stem and you see what it looks like when you have attached flowering stems. When I don’t need the height from the stem, I snip it right there at the base of where all the stems merge. Then I slide my fingers down to make more of an arrow point instead of a tear drop. That fat end of the tear drop is difficult to push into oasis. However, if you make a sharper point, or a smaller surface area to push in, the stem slides right into the oasis.

If there are any other merges in the stem, it’s easiest if you pinch it smaller to get it to go into the foam. Depending on how large of a cluster you have, there may be a few of these joints that you have to manipulate into the foam.

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Final Adjustments

Once you’ve filled in all your empty space, there’s a few decisions to make.

  • Do you add more of one filler or the other?
  • Was there too much and some needs to be removed?
  • Does placement need to be adjusted?
  • Is something missing?

I looked at the final arrangement here and went through these same questions. All the holes I filled with baby’s breath as that’s what I chose to be primary flower out of these two fillers.

The thought crossed my mind to add more eucalyptus. But I opted with the creative decision of having less leaves on my pumpkin “vines”. So that meant instead of removing branches of eucalyptus I chose to weave the branches through the clusters of baby’s breath.

As far as “am I missing anything?” that is the question that is always there when you have a blank canvas for an arrangement.

Right now this is how my pumpkin sits in my living room. But it also allows me to keep this long lasting arrangement in season through the rest of the year. For Thanksgiving, I could add fall leaves or any other fall accent pieces. For December all the fall accent pieces can be pulled out of the oasis and winter pieces added. For example, I would put in snowflakes or mini presents. In fact, I’m eye balling some mini glitter snowflakes while writing this. The question is if I want to keep with the white color and add silver glitter snowflakes. Or do I want to add a splash of color and put in gold snowflakes?

But that’s the beauty of making a simple arrangement like this. I can dress it up and change it.

In fact, I could keep this up for the New Year and put in foil clusters that look like fireworks.

For now I’m just going to have to contain myself and not entertain my kids. It’s so easy to grab their small stuffies and other toys and use them as props to make little scenes. We don’t do Elf on the Self in our house, but just like there’s millions of Pinterest posts on Elf on the Shelf ideas, there’s just as many possibilities for arrangements like this. It doesn’t matter if you have a pumpkin cookie jar like vase (like I used here) or a teapot or coffee cup. No matter what you are using as a unique vase, you have just as many options to accessorize and decorate without limits.

How would you dress up a pumpkin arrangement like this?


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A Touch Bitter?

Earlier this year I first saw this meme.

Image Source Unknown

I’ve been making chicken stock for several years. But this was the first time that I ever heard that you could make vegetable stock with pumpkin guts!

My childhood is filled with roasting the seeds, and sometimes using the flesh. But it was more convenient for my parents to buy the canned pumpkin and make pies from that. It wasn’t until I got married that I started making my own pumpkin puree, with the flesh, and make my pies completely from scratch.

But always, the guts got thrown out.

Of course when I saw that you can make a broth out of the guts, of course I had to give this a whirl!

After separating out everything (seeds from guts, and roasted flesh from skin) the only items that went to the compost heap were the stems and skin. The flesh was pureed down to dehydrate for freezer saving pumpkin puree. My anticipation was met with the roasted seeds. The seeds from 4 sugar pumpkins were all eaten before 36 hours. And the bowl of guts, I tossed all that into my Instant Pot.

Also tossed into my pot were a couple sprigs of dried rosemary and sage, my freezer vegetable scraps (parsley and cilantro stems, onion and garlic skins), and I had some green (spring) onions that lost their freshness.

Word of Caution: skip the green onions! They caused a problem and I will come back to that in just a minute.

After I filled my pot up to its max line, I ran the pressure cooker for 3 hours.

Was the time a bit excessive? Probably. Recipes range from 15-40 minutes pressure cooking time. But here’s the issue I have always had with store bought vegetable stock (or even for restaurant vegetable stock) is that broth is bland and adds nothing to the soup. So I chose the long cook time to extract all the flavor I could out of the vegetables. And anyone talking about cooking vegetables too long, the only concern is your vegetables breaking down, becoming mush and all the nutrients wasting away into the water. So feel free to go light on time or extract away.

Once time was up, I fell in love with the rich brown stock. It was so beautiful!

And then the flavor….

I have never tasted anything so bitter in my entire life. I’m being completely honest with you that this was entirely worthy of tossing down the sink drain. (Stick with me because I did resuscitate life back into this complete failure.)

What Caused the Bitterness?

After I put the broth away for the night, I did some research. The focus of my search was on all the foodie and culinary sites to find out how all the professionals fix bitter dishes.

First I drew personal comfort that all my instincts had kicked in, because I did use the professional tricks to save the vegetable stock.

It wasn’t until I came to one of the final site pages that I finally got the answer to my question–What Caused the Bitter?

Green Vegetables!

Green vegetables are the culprit behind bitterness taking over a dish. And that’s what killed it for me in this particular instance. I did use the same amount of parsley and cilantro that I use in my Chicken Stock. But on top of my usual I added the rosemary and sage. And the ingredient that signed the death certificate was the green onions.

Why do I share my failure with you?

Why not?

While I’m teaching others in the kitchen, I’ve had a few people who felt conscientious about always making mistakes in the kitchen. And I tell them every time, “I’d rather you make mistakes in this space, rather than make them alone at home. Here I can help you. And if I don’t know the answers, I know where to find them and I’ll get back to you.”

I grew up making mistakes in the kitchen. My dad helped me through the mistakes. And I also know the feeling of making mistakes alone in the kitchen. Can you pull yourself out of those alone mistakes? Definitely! But there is a huge amount of comfort knowing that you have no judgment help. The no judgment help may let you make your mistakes, knowing you can pull yourself out of it. Or they can help you by giving you a heads up.

Sometimes the kitchen mistakes teach you skills that you may or may not ever learn.

So yes! I firmly believe that it’s okay to make mistakes in the kitchen. And I have no shame in making them myself. It’s one more bit of information I get to pass on to others. Like in the instance of talking someone through vegetable stock, I can now tell them ahead of time to be stingy with the greens that you add. Because if you choose to be generous, be prepared to combat bitterness.

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How did I save this Vegetable Stock?

The short answer is that I raided my generously supplied spice cupboard!

Even though it wasn’t the natural first choice, I grabbed salt first. When I tell you that the bitterness was strong, it’s a massive understatement. There was no flavor other than bitter. No pumpkin, no rosemary, no cilantro…absolutely NOTHING but bitterness.

If you’ve listened to enough cooking shows, you will always hear the professionals tell the contestants, “Use salt! It draws our and enhances the flavor.”

And it is absolutely true!

I went from tasting nothing but bitter to actually tasting some minor notes of the vegetables.

There is always the possibility of creating a salt bomb, which is a death knoll you can’t come back from. So while I was liberal with the salt, I did show restraint and moved on to a new trick.

Next I wanted to add some sweetness. But I wanted to avoid sugar if possible. My butternut squash and mushroom (umami flavor profile that acts very similar to countering with salt) powders were what I grabbed next. Butternut squash is my “seasoning” of choice when I want to add sweet without adding sugar. Unfortunately the squash could only help so much. It wasn’t nearly enough to counter to the bitter. So I did add a conservative measure of sugar. And in this level of face smashing bitterness, you are definitely going to need to add some sugar. There was a world of difference even with the little that I added.

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Still this was not enough.

What is another cooking trick to lift hidden flavors to the forefront? Acid.

I’m sure you’ve seen shows, such as Chef Ramsey, where the chef always advised and praises lemon juice for lifting dishes to a new level. This is also true!

Normally I don’t keep lemon in my kitchen because I usually always lose citric produce when it’s only there for cooking. For that reason, I keep food grade citric acid in my pantry. You sprinkle in a little citric acid and you have the lemon lift without having to toss rotten lemons.

So I added 1 tsp. of citric acid in the nearly 2 gallons of vegetable stock. I tell you this measurement because I want you to know that you really need to use citric acid sparingly because it is much stronger than squeezing a lemon in your stock. So please be careful with this ingredient.

The good news is that I came to a stopping point for salvaging this vegetable stock. The bitterness went from being the only flavor to being a minor flavor that could be overlooked. When I had my husband try the stock, he had no clue that I had an issue with bitterness. In fact, he said he didn’t taste bitter. He thought my rosemary was a touch too strong–but that’s another correction I need to fix before I go public with a legit recipe for pumpkin gut vegetable stock.

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Another piece of good news… this vegetable stock is by no means boring or bland. In fact, it’s quite complex and I still want to tweak this one when I go and crack my pressure canned stock for a future dish. If it’s fish or chicken based, I’ll leave the citric forward flavor as is. But if I go to make a sauce with it for my mushroom pasta or pumpkin ravioli, I might have to add some more salt to touch down that citric acid a bit.

Moving forward….

Limit the amount of greens you add to your vegetable stock LOL! (I hope you’re laughing with me, because I’ve now come to the place where I can laugh about this kitchen mistake. And it could be great to hear some friendly laughs with this story telling too.)

I have enough pumpkins to gut and have two more tries to making a pumpkin gut vegetable broth that is palatable and shareable for next year’s pumpkin harvest.

Don’t be afraid to try new things and embrace the things that go wrong. If it’s not charred and burnt beyond recognition, there is the possibility you can bring your dish back from the grave.

OR

Maybe you have a stack of recipes that sounded good but were just too bland. Using the above chart for how to tweak flavors can give life to a bland and otherwise forgettable dish into something you want to cook again.

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Let me know your thoughts below!

Feel free to share your own kitchen mistake stories below. Or even more importantly, share your favorite anything pumpkin recipe. I’m a pumpkin pie junkie that has been branching out into other pumpkin areas. I’d love to hear what you have up your pumpkin sleeve.

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2 responses to “A Touch Bitter?”

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