If you’re like me and wondering what you should hang on your front door right now, the answer is — a winter wreath! This time of year is always a little bit of a downer as we come off of such a fun holiday season and the decorations start to come down. With a couple more winter months to go, I typically like to leave some lights up, candles lit and a winter wreath on my front door. This has been my way of adding some warmth and comfort to a couple more winters months. To make a winter wreath, you can use things from your garden, as well as store bought flowers and branches. See below.
I started with a wreath template that you can find at your local craft store or floral supply shop.
For my winter wreath, I love to use purples, reds, different shades of green and some gray. Above, I used magnolia leaves, eucalyptus, dried hydrangeas and dusty miller. Since texture is important, I collected seed pods from my crape myrtle trees and tied them in as well. Other plants that would work well are olive branches, loropetalum (chinese fringe flower) and proteas. They are all such show stoppers. Side note, these also dry beautifully.
My tools
I bought moss at my local craft store and then soaked it in water so that it’s easier to use. Then I squeezed out all the excess water and let is dry a tad.
Finally, I added copper battery operated LED lights which I think finish it off perfectly.
To see more of how I put this wreath together, check out my video on Instagram.
Every French chef has their variation on this classic French dish. Mine is a version of Julia Child’s but Ina Garten and Anthony Bourdain also have great versions. This dish is delicious when done, but even better the next day.
The Long Table 