The nose knows. Vote for the most creative florist, soothing aromatherapist, or other purveyor of ode-worthy odors.
-
Lisa Greene Nunan Florist & Greenhouses
Florist Lisa Greene puts her delicate touch on arrangements — and gives us a tip or two on how to do it ourselves. Read More
-
Originally published on March 20, 2007
Flower Power
DIY Tulip Arrangements
With spring around the corner, it seems everything’s coming up green. Except your thumb, that is. But there’s hope for you yet, thanks to a few florists participating in the 136th annual New England Spring Flower Show. These tulip-inspired, DIY arrangements are easy enough, even for you.
Sheltered Tulips
from Lisa Greene of Nunan Florist & GreenhousesWhat you’ll need:
1 short vase
20 tulips, any color
8 blades of bear grass
Sheer ribbon to match tulipsInstructions:
1. Remove all foliage from tulips except for top leaf.
2. Cut all stems so that flower heads fall just above top of vase.
3. Cut bear grass to fifteen inches.
4. Place stem of grass on inside of vase, resting horizontally. Place other end of grass on opposite side of vase, making loops. Continue with remaining bear grass, placing about an inch apart.
5. Add tulips and fill three-quarters with room temperature water.
6. Cut sheer ribbon to desired length and tie a bow around vase.
Simply Spring
from Faith Cass of Cass School of Floral DesignWhat you’ll need:
1 6-inch vase, with 3- to 4-inch opening
20 tulips
6 pussy willow branches
12 pieces of lily grass
1 piece of raffiaInstructions:
1. Cut tulips to same length, about double the height of the vase.
2. Place tulips in vase so that they curve gracefully outward.
3. Add pussy willow branches and lily grass at even intervals around the tulips.
4. Tie stems together loosely with raffia. Fill vase three-quarters with room temperature water.
New England Spring Flower Show, through Sunday, March 25. Bayside Expo Center, 200 Mount Vernon Street, Columbia Point. To purchase tickets, go to masshort.org. Nunan Florist & Greenhouses (800-678-8172 or nunans.com). Cass School of Floral Design (617-924-1222 or cassflowers.com). -
Sean Martin Albert Winestein
Wine broker Sean Martin picks out stellar vintages for his Hyde Park wine shop and will pair them with takeout just for you. Read More
-
Originally published on November 13, 2007
Hyde and Seek
Albert Winestein
Raise your hand if you know where Hyde Park is.
Keep it raised if you’ve actually been.
Yeah, we thought so. Might want to Google Map it so you can meet Sean Martin, owner of Albert Winestein. His adorably named shop has been there for months waiting for you to visit.
When you walk in, he’ll offer you a tasting glass of vino — he’ll have one, too — then chat about the bottle and who’s producing it (he’s also a wine broker). Next he’ll peel off a slice of gruyere or some other fantastic cheese for you to try. You’ll browse the bottles, and he’ll point out his recs for pizza and takeout, roast chicken, or dessert.
Maybe you’ll taste a porto along with some truffles made by his neighbors across the street. You’ll laugh. You’ll buy a few bottles.
Then you’ll promise to come back.
Now that you know where he is.
Albert Winestein, 84 Fairmount Avenue, Hyde Park (617-333-6777 or albertwinestein.com). -
Cory Clarke Shootflying Hill Sauce Co.
The smell of Cory Clarke's achingly sweet dessert sauces waft through our kitchen at least once a week. The salty butterscotch sauce over vanilla ice cream is the definition of decadence. Read More
-
Originally published on April 18, 2007
Sweet Surrender
Coconut Butterscotch Macaroons
We aren’t ones to pass on dessert.
Especially the kind made from scratch using the tastiest ingredients we can get our hands on. Which is why we adore Cory Clarke’s Brookline-based Shootflying Hill Sauce Company. Her sauces turn plain old vanilla into a mind-blowing sundae and 5 percent of her net profits go to charity.
We asked her for a no-fail recipe using her new Salty Butterscotch Dessert Sauce, and she came up with these: quick, easy, knock-your-socks-off macaroons.
Coconut Butterscotch Macaroons
Makes six large macaroons
Ingredients:
7 oz. shredded coconut (unsweetened)
½ cup Shootflying Hill’s Salty Butterscotch Dessert Sauce
2 large egg whites
¼ tsp. salt1. Preheat oven to 325°.
2. In a large bowl, combine shredded coconut and the sauce. Mix until thoroughly combined.
3. In a separate bowl, whip egg whites and salt until medium peaks form. Slowly fold the whipped egg whites into the coconut mixture.
4. Using your hands, mold the batter into loose mounds and place them on a baking sheet lined with parchment paper.
5. Bake 25-35 minutes or until the tops are golden brown. Serve warm or at room temperature.
Shootflying Hill Sauce Company’s Dessert Sauces are available at Lionette’s, 577 Tremont Street, South End (617-778-0360); online at dessertsauce.com.