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Objects in these photos are simpler to arrange than they appear. I’m not going to pretend like I wasn’t intimidated by this arrangement at first glance. The cascading greens were haunting my dreams for a few days before I finally pushed up my sleeves and got started. And I’m happy to say that once I began, this arrangement – like most in The Flower Chef – was a pleasure to create!
I’ve never been to California but in my mind, it’s a magical place where the weather always cooperates, the backdrops are always picture-perfect, and the people always look trendy no matter what they’re wearing. It’s also apparently a place with more unique produce than I have available here in New York – as proven by this Flower Chef recipe!
I don’t care how “basic” it is… there’s just something about peonies that makes me giddy! The ingredients for this bouquet were so stunning, I almost didn’t want to touch them in fear that I would somehow screw up and steal their beauty.
If you’ve ever wondered how florists get succulents to stay perfectly placed in bouquets, this post is for you! They say the third time’s a charm, and this bouquet certainly re-ignited my love for learning from The Flower Chef.
This time, we’re working with another difficulty of 2 from the book: the “Light and Lovely” bouquet. The arrangement turned out beautiful, despite my initial insecurities – and even taught me a couple life lessons along the way. Let’s get to it!