Check out uwf botanical society for our “go wild” talks and walks about wild foods and sustainable foraging. it’s spring time, which means the smilax are at peak season. they snap like asparagus with a fresh taste and they grow wild all across northwest florida!
Been busy with photo shoot prep that will be coming up with a few different photographers, so all i have managed to make this week was a little head wreath with scrap greens and foraged cherry blossoms from the yard 🍒🌸 #flowers#floral#floraldesign#floraldesigner#florist#headwreath#hairpiece#cherryblossoms#greens#forage#scraps#weddingflorist#eventflorist#weddings#bridal#events#natural#simple#wildflowers#blooms#flowerlovers#oregon#portland#pnwflorist#pdxflorist
Deboning a chicken may seem daunting, but i put together a video to show you how easy it is.
once you’ve done it the question is: what do i make with this beautiful fine-feathered beast once i’ve deboned it?
i say get some bing cherries and a big bunch of fresh herbs.
here i have parsley and some basil, but go wild, you can’t have too many fresh herbs. then you’ll need a few cups of quinoa and a medium onion. you’ll sweat the onion in some oil, add the quinoa, along with the pitted cherries, add some water, cover and cook until fluffy but with a bit of bite. mix in the chopped herbs and then… stuff the cavity with the mixture until it is plump.
you’ll use some toothpicks to close the cavity so the quinoa doesn’t come tumbling out.
and you will roast it for slightly less time than a bone-in chicken, which is mighty convenient on a busy weeknight. 🍗🍗🍗