Stylish Perfection

May 9, 2012
by Jessica
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Annuals in the Garden

By: Jessica Robinson

My annual flower seeds are starting to pop up through the dark espresso color soil.  It’s been raining here in Connecticut for the last few days and the plants LOVE it.

I used to spend nearly a thousand dollars on annuals for our farm each season.  Yes, you heard me correctly.  That’s insane right? But the annuals gave the farm perennial beds SO much beautiful pops of color and added texture.  I learned that I could easily grow (directly from seed) things like marigolds, zinnias, nasturtiums, lupine, morning glory and even mix in mini pumpkins, gourds and grape tomatoes into the perennial beds very inexpensively.  Lesson learned.

AND HOLY hummingbird heaven in our gardens with this added color, flavor and texture.  They LOVE it!  We sit outside on the patio and enjoy lunch and watch the hummingbirds buzz back and forth constantly.

Since it’s been rainy, sort of misty rain today in fact.  That is the PERFECT time to weed.  The soil is loose and the weeds just pull out with out smoothly with not too much trouble.  I put down some grass seed before I headed to Vinewood Events in Newnan, Georgia last Friday since I knew we were suppose to get a slow, steady period of moisture.  Now the grass seed will start to germinate once the sun comes out later this week.

May 8, 2012
by Jessica
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Booking a venue

By: Jessica Robinson

We got married at St. Patrick’s Church in Collinsville, Connecticut and then the reception immediately following at La Cupola Ristorante & Inn.

Your wedding is one of the biggest parties or events you will ever plan in your life.  Make sure you have a list of questions ready and get everything important in writing!  It’s imperative that you do, or you might miss out on certain things you planned.

I knew what I wanted.  Owning a wedding company, we really wanted to be hands on.  So, my mom made the wedding cake, I designed all of my own flowers and my husband and I along with some friends did all of the landscaping at La Cupola to make it really pretty.

Frank Rosa, the owner of La Cupola is very old-school.  He didn’t have a contract and to this day, still doesn’t.  We trusted that giving him a $500 deposit would hold the date and then trusted him on his word of the menu and the per head amount.  My dad paid him cash for the balance.  Looking back on it, about a week or so after our wedding we realized that he never deducted the deposit we had paid from the balance.  So Frank ended up with an extra $500 tip, on top of what we had already paid him.  Our wedding was very beautiful and the food was incredible.  There were a few things that were missing but for the most part we were very happy.

With the wedding industry evolving, I think it’s really important for you to have contracts with vendors and wedding venues.  Especially a place like La Cupola.  We’ve had personal experiences with Frank from La Cupola over the last several years that have been less than pleasant with us and our clients.  One of our clients was booked there and had paid the deposit knowing he sold her hard on the fact that he only booked ONE event per day.  The property was yours for the day, period.  Frank called her only a few months out and asked if she minded if he booked another wedding for the same day, since she didn’t have a huge guest list.  She was extremely insulted and felt she wasn’t the top priority, thus ended up booking another venue.

GET IT IN WRITING:

This is so important.  With Frank, he really means well.  However, he writes it down in his book and God only knows if he’ll remember a year from now what you talked about for your wedding menu.  AND if the price goes up, you can be DAMN certain he’ll argue with you, saying that’s NOT the menu you discussed or you owe him more money.  BOTH extremely unprofessional and just plain rude. (not to mention stressful when you are planning a menu)

If you have it in writing you know what your meal consists of, when payments are due, what dollar amount per head you agree on, whether open bar is included, rentals if any, if tax is included or is additional.  It’s all spelled out for you to glance back at and refer to when he DOES forget.  AND believe me he will.

May 7, 2012
by Jessica
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Real Vermont Barn wedding feature in Vermont Vows magazine

By: Jessica Robinson

We’ve always LOVED Well Wed magazine.  The magazine is sleek, presentation is divine and there’s so much information packed into the compact magazine. You’ll love it too!  They have several issues to suit your area or style.  We designed a wedding in Vermont last season and it was recently featured in Vermont Vows.

April 25, 2012
by Jessica
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Weddings gone over the top

By: Jessica Robinson

Weddings are a big thing.  It’s no doubt it’s one of the most important days of your life.  I’ve watched weddings evolve over the last 10-12 years and it’s becoming overly complicated.

It seems that couples are more overwhelmed with huge costs, too worried about what others care/think and forget that they are getting married.  It’s more about the wedding than the actual marriage.  With all of these reality TV shows and interacting online it’s no wonder people are stressed.  You can get pretty engrossed with everything that other vendors say and past clients of vendors are chatting about.  Remember and focus on the true meaning of why you are getting married.

A wedding should reflect you, your style and your budget.  It should NOT reflect what a reality TV shows say or what everyone else is doing.  When did we become so concerned with what everyone else was doing??!  I’ve always been the type of individual who stood her feet square on the ground, marched to her own beat and didn’t give a crap what anyone said or thought about me.  AND I still don’t.  I’ve made a wonderful company out of nothing and my designs have graced the pages of numerous magazines and wedding blogs.  I’ve always used the freshest blooms, flowers that others couldn’t get and set the bar high on style.

Okay, yes weddings can be a HUGE expense.  But why should they?  Do you really need to have 200 guests?  Is that really necessary?  Do you really need to have the exotic orchids in tall vases you saw on some wedding reality show?  Perhaps it’s time we take a reality check and get down to basics.  When we got married we wrote up a list of names of our immediate family and very close friends.  In some cases, we are closer with friends than family.  Our list came to about 100 people and we ended up having 80 guests attend.  That was comfortable and didn’t cost us an arm and a leg.

If I was to do it again today, I’d probably limit myself to a max of 50-75 guests.  It’s not about how many gifts you can collect or who got invited to who’s wedding.  It’s about the love of your life becoming your husband or wife and sharing that moment with your loved ones.  Period.  Make a list of priorities and try to limit the fuss of overdoing it.  Simplify.  Meaning, have less guests, choose a venue that doesn’t require a million guests just to reserve it, simplify the menu and everything else.  The end result will be a wonderful, relaxed wedding with people who you love and a wonderful experience.

Contracts with your vendors are very important.  They protect you as well as the vendor.  They should spell out everything you are getting from that said vendor, wedding date, locations, times and anything you feel is important to that vendor.  Note: most wedding vendors only book a certain amount of events each weekend, so once you reserve their services they turn away business.

If you have concerns or questions, be upfront from the very beginning and ASK those questions.  Compare vendors and interview at least three per category.  Ask how long they’ve been in business, how many weddings they’ve designed, ask to see pictures from those real weddings they’ve done and get your facts straight.  A wedding takes time to plan, so those relationships with the people who will be a part of creating your wedding are really important.  At any point in  your working relationship with a vendor, if you have questions or concerns reach out to them.  If you keep them in the dark, they cannot help you.

April 18, 2012
by Jessica
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Heirloom seeds vs. Hybrids

By: Jessica Robinson

This past weekend, I asked my husband to take me and the kids to Wethersfield, Connecticut to visit Comstock Ferre.  I’d been there as a kid and held fond memories in my head of our trips there with my parents.  Each year, early in the spring we would head for a day trip to Comstock Ferre and purchase our seeds for the garden along with our tomato and pepper plants.  It’s something that stuck with me and now I want to share this experience with our own children.

Comstock Ferre & Co. started as Wethersfield Seed Gardens in 1811.  The company has changed hands a few times over the last 10 years or so.  The Gettle family purchased the company a few years back and are now working to restore it to its original glory.  Any gardener at heart will love this place!  I was pleasantly surprised that time has not hardly touched it.  It’s like I remember it as a kid….  Simplistic, rows of vintage wooden boxes filled with Heirloom packs of seeds, books on gardening and a few simple garden tools.  Simple is the way I like it, not overdone and NOT commercialized.  The Gettle family also owns a sister property, called Baker Creek Heirloom Seeds.

Jerre and Emilee Gettle have recently released an incredible book, The Heirloom Life Gardener.  I cannot tell you how incredible this book is.  For anyone who loves to garden or who wants to start living a different life, focused on eating healthy and organic.  This is the book!  I’m so intrigued by the way the book describes the difference between Heirloom seeds and Hybrids.  You probably were not aware of the difference either.  An Heirloom is a seed that is open-pollinated and can be saved from year to year. (or in many cases, generation to generation)  It also comes back each time you plant those seeds you saved true to form.  Hybrid seeds (which are mostly what you find in the big stores and even in garden stores) are seeds that have been genetically altered.  Seeds are often sterile and will not germinate if you save seeds.  Heirlooms also tend to taste better.  Hybrids are bred for perfection of skin thickness, perfect shape and not necessarily taste and quality.  There is quite the debate on this topic, but from what I’ve learned Heirloom is the way to go.  Using Heirlooms help to preserve our history and plant vegetables that are extremely tasty.  If we know where our food comes from and have a bit of control, we’ll likely live a much healthier life.

January 11, 2012
by Jessica
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Studio space in Collinsville Axe Factory

By: Jessica Robinson

Now that January is here and it’s a new year, you may have thought that your current space isn’t working for you anymore.  Or you may have ventured on a new business and need a great space to design.  The Collinsville Axe Factory would be a really great space for any event designer, letterpress designer, interior designer, clothing designer or artist.  James Tilney is the landlord and has several spaces available.  He can be reached at jtilney@collinsville.org

This is just one of the spaces available.  3,400 square foot space has 12 1/2 ft. tall exposed ceilings, original hardwood floor that is painted black, two spacious office type spaces that are carpeted (with hardwood underneath) and pendant lighting.  The space has an incredible view of the falls and the quaint historic town of Collinsville center.  There is a little kitchen area with wash sink and counter as well as your own private bathroom with sink, toilet and shower.  Large windows have a great view of the river. ($2,500 a month for rent, heat and electricity included)

Some HISTORY on Collinsville, Connecticut:

Collinsville is located along the banks of the Farmington River, in the southeast corner of the Town of Canton, bordered by the towns of Avon, Farmington and Burlington. In 1826, Samuel Watkinson Collins, age 24, his brother David, age 21, and their wealthy cousin, William Wells purchased a sawmill property along the Farmington River and began mass producing high quality axes and selling them wholesale throughout the world. The Collins Company constructed housing for its employees, as well as stores, a church, bank and hotel. In the 1920′s, the Company owned as many as 190 houses in Collinsville. The first fire department was organized to protect the factory and its properties in Collinsville and the building and equipment was later donated to the Town of Canton’s volunteer fire department.
The Collins product line grew to include 1,300 types of edge tools, including axes, adzes, machetes, hatchets, picks, knives, swords and bayonets. The Company built dams on the river to produce hydroelectric power to run their production and situated buildings strategically along raceways and turbines to take advantage of this source of water power. In 1966, after 140 years in business, the Collins Company closed its doors, due in part to losses experienced in the devastating Flood of 1955 and changing technologies and economies. Today, about 26 of the original 50+ factory buildings remain and are leased by a variety of tenants, such as; a multi-dealer antiques company, small offices, artist studios, woodworkers and metal workers. The former rail line, which Sam Collins brought to Town, has been converted to a walking and biking trail which connects to several area towns.
The Canton Historical Museum, located at 11 Front St., has a very large collection of Collins Company tools as well as a general store and many items from the Victorian Era. The former Valley House Hotel, on the corner of Main and River Street, has been converted to condominiums. The storefronts and homes in Collinsville retain their early Twentieth Century charm. Canton Town Hall and the the Collinsville Post Office are located downtown. Artists are drawn to the area and help organize a well-attended Halloween Parade each October as well as art shows and other entertaining events throughout the year.

(history from www.visitcollinsville.com website)

January 11, 2012
by Jessica
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Dream Wedding Giveaway

By: Jessica Robinson

We’ve got some exciting news!  JCF Events is hosting a Dream Wedding Giveaway!

Each year our company gives back and designs a wedding to one lucky couple at no charge.  We are looking for couples in financial hardship and yet still gives back to their community.  To enter, simply fill out the “Be in touch” form on JCF Event’s website and let us know all about you and why you deserve to win this fabulous wedding!

The wedding will be hosted at The West Monitor Barn in Richmond, Vermont and catering provided by Emily’s Catering Group.  The winning couple will recieve a fabulous, designed by JCF Events (Jessica’s Country Flowers) and Pink Chic Events as well as other prizes, including a photographer, custom invitations, rentals, favors, a wedding gown & more!  Candace Jeffery Photography will be capturing all of the spectacular details and entire wedding.  She’s one amazing photographer!

December 15, 2011
by Jessica
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Holiday gift ideas- Caramel/chocolate apples

By: Jessica Robinson

Nothing says made with love like something you made yourself.   Over the last few days we dipped more than 200 apples.  I made the homemade caramel (see the recipe below) and sandra helped me dip them.  Once the caramel set,  we dipped the apples in dark chocolate and rolled in various toppings.  Drizzle a little white chocolate over them for added touch of perfection and detail.

We wrapped them up to preserve in poly corsage bags, then tied with red/white bakers twine.  You can find the pretties tags on Etsy.  Package them in cute brown kraft handle bags and give as holiday gifts.  They make the perfect Teacher’s gift, Postal carrier or UPS/FedEx driver and for your co-workers.  I usually give them as favors for our family Christmas eve party.

Homemade Caramel and Dark Chocolate Apples

*You can make caramel ahead of time and freeze until needed.

½ cup salted butter (1 stick)

2 cups packed brown sugar

1 cup corn syrup

1 can sweetened condensed milk

1 tsp. vanilla

Mix brown sugar and corn syrup in a sauce pan over medium heat, stirring constantly with a wooden spoon.  (Heat all ingredients over direct heat, as over a double boiler will not be enough heat.)  Add the butter and sweetened condensed milk once the sugars are dissolved.  Continue to stir constantly so it does not burn.  Use a candy thermometer; bring up to 245 degrees F.  Remove from heat and add the vanilla.  Bring temperature back down to about 210 degrees F to dip your apples.  Insert wooden sticks into the clean and dry apples.  Place your dipped apples on a sheet pan-lined with parchment paper for an easy clean up.  While the caramel sets up on the apples, you can melt chocolate.  Melt chocolate over a double boiler on a slight simmer, while occasionally stirring.  Chocolate melts at about 80-90 degrees F.  (dark chocolate 88-90 degrees, milk chocolate 86-88 degrees, white chocolate 80-82 degrees)  Be cautious not to get any water or steam into your chocolate or it will seize up.

While the chocolate is still wet you can roll the bottom of apples into things like toasted coconut, nuts and pieces of candy.  Drizzle with white chocolate or butterscotch for a finishing touch.  (Find white chocolate and butterscotch morsels in the baking aisle at your favorite supermarket.)

December 13, 2011
by Jessica
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Real wedding- Hummingbird Nest Ranch by Tic-Tock Couture Florals

By: Jessica Robinson

Fancy That! has done it again with a beautiful wedding like you’ve never seen before. This orange and green color combination translates into autumn, while still being fresh, feminine and lush. We are loving the color, decor and texture of this unique ceremony and reception at Hummingbird Nest Ranch in the Santa Susana Mountains. Hummingbird Nest Ranch is the perfect venue for an autumn wedding.  All of the stunning florals were designed by Tic-Tock Couture Florals.

These lovely bouquets and floral arrangements are made up of Teddy Bear Sunflowers, Dusty Miller, Amaranthus, Roses, Billy Button, Green Dianthus and Green Berries. The decor was rustic, yet elegantly romantic, with shabby chic furniture, burlap and crystal glasses and chandeliers. An adorable bird motif was carried through the placecards, to floral bird cages to the cake toppers. Congratulations Sara & DJ and thank you Duke Photography for these gorgeous images!

Photographer: Duke Photography/Venue: Hummingbird Nest Ranch/Event Coordinator: Fancy That! Events/Florals: tic-tock Couture Florals/Rentals: Town & Country Event Rentals/Placecards: Creative Works Designs/Cake: Rafi’s Pastry/Accessories: Etsy.com

November 25, 2011
by Jessica
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Featured Vendor- Nothing Bakes Like a Parrott

By: Jessica Robinson

We’ve always loved everything that Sarah fromParrott Design Studio has come up with for gorgeous stationery… and now her sister, Jessica has opened her own bakery to design some of the prettiest of cakes and dessert stations.  Nothing Bakes Like a Parrott opened this year and we are thrilled!

What inspired you to start Nothing Bakes Like a Parrott ?

I have always loved cooking and baking ever since I can remember.  I have also loved creating either through drawing, painting, sewing, and tons of other crafty things.  When I realized I could combine these two I never looked back and knew it is what I had to do!

What advice would you give a bride planning her wedding?

Have fun, don’t stress too much, do not procrastonate, and only you will know if something doesn’t get done!

What do you love about weddings?

We love the creative process and ideas that brides and grooms come up with.  It is so fantastic to meet with couples and see how excited they can be about their cake or dessert table ideas and inspirations. We also love weddings because it is one of only a few times many couples lives where they can just go crazy with amazingly creative ideas and just have a total ball planning and enjoying their wedding day.

What makes your designs/company different from others?
We are not your ordinary bakery providing you with the ordinary three tiered wedding cake.  We specialize in totally amazing dessert tables and Candy tables along with a lovely wedding cakes.  For our tables we do everything from beautiful backdrops, floral designs, table scape designs, and of course the sweets.  We love to make dessert tasty but also a beautiful spectical for your guests to awe at.

What is the price range of your services?

Our Price ranges vary for all the different servies that we provide.  For our wedding cakes we start at around $300 for small weddings.  For our dessert and candy tables we offer an a la carte menú that provides you with different pricings for all our sweets.  This enables you to create a price that works with your budget.

How soon should a bride or couple contact you to discuss the details of their wedding?

It is never too soon to get in touch with us but traditionally we say atleast 6 months prior to your wedding date.

Is there anything else that you think our readers would be interested to know??

Remember that your cake or desserts for your wedding are a continued way to bring your amazing ideas and creative thought in a different form to your wedding.