Nice Bouquet Quotes

Don't suggest that we are growing old, my Lord. We have only bloomed; and a very nice bouquet we make with our buds about us,' answered Mrs. Amy, shaking out the folds of her rosy muslin with much the air of dainty satisfaction the girl used to show in a new dress. Not to mention our thorns and dead leaves,' added Jo, with a sigh; for life had never been very easy to her, and even now she had her troubles both within and without.

My mother was, for the most part, delighted with my brother and regarded him with the bemused curiosity of a brood hen discovering she has hatched a completely different species. 'I think it was very nice of Paul to give me this vase,' she once said, arranging a bouquet of wildflowers into the skull-shaped bong my brother had left on the kitchen table. 'It's nontraditional, but that's the Rooster's way. He's a free spirit, and we're lucky to have him.

She wants lilacs in her wedding bouquet." "Okay . . ." Nevada had said she wanted carnations, but we could stuff some pretty pink lilacs in there. I didn’t see the problem. "Blue," Arabella squeezed out. "She wants blue lilacs." No and also no. "Nevada . . ." "I had to hide in a bush of French lilacs yesterday and they were very pretty and smelled nice. The card on the tree said, ‘Wonder Blue: prolific in bloom and lush in perfume.’" I googled French lilac, Wonder Blue. It was blue. Like in your face blue. "Why were you hiding in a bush?" "She was being shot at," Arabella said with a sour face. "So you stopped to smell the lilacs while people were shooting at you?" I couldn’t even.

I felt a numb shock as I drove home anxious to get my chocolate flowers and wondering how my mother arranged to get them delivered to me at the exact time of her passing as promised. I arrived home to a note on my door to go to the neighbor on the right. I knocked at the door and the grouchy older man answered. Without saying a word, he went to his refrigerator, opened it and said, "I think these are for you." He handed me the large bouquet of fruits all cut out like flowers and dipped in chocolate."It looks like chocolate flowers." he said with a grin, adding "I had a few, and they were great!" I held my delivery. I opened the small envelope and read the card: Dear Jori, We appreciate you showing us homes and although it has been months, we thought of you and wanted to do something nice for you today. I hope you remember us. The Johnsons This was a previous client who was a pastor. He never knew I had a mother who had cancer nor did I ever mention the conversation about the chocolate flowers. It had been several months since I had heard from this couple who were considering purchasing a home. I called the client, whom I haven't spoken to in such a long time. I was confused and wanted to know what made them decide to send me chocolate flowers, and why that day, of all days? He said it was his wife's idea to do something nice for someone and they agreed it on it being me. Mrs. Johnson thought of the chocolate flowers.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

What do you typically like to do on a first date with a woman?" "That answer depends on the woman, since you're not all the same. Some women actually would enjoy beer and pool on a Friday night"---he stopped to give her a raised brow to emphasize his statement---"while others would want to have dinner at a nice restaurant. Some might want to hang out at home, order pizza and watch a movie just so we could talk and get to know each other. Another woman might be more interested in going to see a basketball game. Or maybe go to a museum." "And you'd be interested in doing any of those things." He shrugged. "I'm interested in doing a lot of different things. I'm not just a rancher. I like to get out of my element and learn something new." She stared at him. Dammit. She loved that answer. He really thought about what a woman might want to do. And he was open to new experiences. A lot of guys just did their own thing, expecting the woman to fall in line. "That's...very nice.

HOW TO MAKE A HAND-TIED BOUQUET This bouquet has a lush, loose, casual feel. You make it by holding a stem in one hand and adding other stems around it in a spiral fashion. Because it’s not tightly wrapped in ribbon, it can easily be stored in a glass of water until showtime. (Do make sure it’s dry before it gets anywhere near your dress!) MATERIALS: • 15 to 20 stems of fairly long-stemmed flowers (no more than 3 or 4 varieties for a mixed bouquet; if using a variety of colors make sure they are evenly distributed) • Florist’s knife • 5 to 10 stems of greenery • 26-gauge florist’s wire or ordinary twine • Floral shears • Ribbon for finishing 1. Cut each of the stems on the diagonal and place in water while you work. Remove any thorns by gently scraping them off with a florist’s knife (take care not to gouge too deeply) and any foliage from the bottom half of the stem. 2. Take the largest flower in the bunch—this will form the center of the bouquet. Hold its stem in your left hand, between your thumb and first finger, about 6 to 8 inches from the base of the flower head. 3. With your right hand, add 4 to 6 clusters of greenery evenly around the center flower, tucking them in just below the head, allowing the stems to cross at the bottom and turning the bouquet clockwise as you work. 4. Tuck the end of a long piece of wire or twine in between two of the stems, and then wind it around the whole bunch of stems a couple of times to begin to hold everything together. Do not cut the wire. 5. Holding the bouquet in your left hand as in step 2, place 5 or 6 more flowers around the greenery, turning the bouquet clockwise as you work. Secure this next layer of stems with a couple of twists of wire in the same place as before. Continue adding greenery, flowers, or whatever you like to add mass to the bouquet until it reaches the desired size and shape. (Look at it from all angles to make sure you like the silhouette.) 6. Finish with a ring of greenery to give it a nice decorative cuff (optional). 7. Secure all the stems together one last time by winding the wire gently but firmly around several times, and then cut it off and tuck it in. 8. Using floral shears, cut the stems to the desired length, all at the same level. (Don’t chop them too short or your bouquet will look top heavy.) 9. Wrap ribbon around the stems to cover the wire, and tie in a droopy bow. If your ribbon is narrow, wrap it around several times before tying a bow to ensure that you’ve covered all your work. Leave the ends of the bow long and trim them at an angle.

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

I had a great many adventures on my trip." She glanced back at him, her eyelashes fluttering in womanly enticement. "You'd be astonished to hear them all." How did she do that? Beckon him with a glance, ensuring that he would trail after her like a lovesick swain? Two days ago she'd scarcely had the courage to look him in the eyes. A few kisses- a few very good kisses- and she was flirting. She added, "Someday I'll tell you... if you ask nicely." A cascade of climbing roses blossomed on trellises they passed, and she stopped and, with tender fingers, lifted a blossom. She smiled down at the furling petals, then, closing her eyes, she sniffed it deeply. "I love roses, especially yellow roses. They're not cherished like red roses, but they're invariably cheerful. Add them to a bouquet of lavender, and they make a heavenly smell and a beautiful display. Put them in a vase by themselves, and they nod and smile at everyone who passes.

Cautiously she moved to embrace him, her arms sliding over his shoulders. It was more than Poppy had intended to do, but there was something in Harry’s expression that touched her. She had sometimes seen the same expression on Leo’s face in childhood, when he had been caught in mischief and had gone to their mother with a bouquet of flowers or some little treasure. Harry’s arms went around her, pulling her farther up against him. He smelled delicious, and he was warm and hard beneath the layers of linen, silk and wool. The soft gust of his breath against her neck was ragged at the finish. Closing her eyes, Poppy let herself lean against him. He kissed the side of her throat, working up to the juncture of her neck and jaw. She felt warm from the bottom of her feet to the top of her head. She found something surprising in the embrace, a sense of security. They fit nicely together, softness and hardness, pliancy and tension. It seemed that every curve of her was perfectly reconciled with his masculine contours. She wouldn’t have minded standing against him, with him, for a while longer.