I See Green & A Bit of Decay

There’s no getting around it. 

The past year has been overloaded with the dramatic diversions brought about by climate chaos that resulted in such extreme swings of toooo hot and toooo cold and tooo wet and -- well, tooo much. 

One would be forgiven for thinking this was a Goldilocks scenario straight out of a Grimm’s scary fairy tale.  

Grim indeed…

But while no place on earth is spared their own creeping misfortunes, I am most fortunate to once again be in a “plant paradise” - in Ecuador - at Hacienda Cusin - that for all the world seems to be a pocket of miracles -- where hummingbirds the size of sparrows flit among the Fuchsia and Lily of the Nile.

I think I can safely say that I have learned their marked chirp and can better anticipate their presence.  Doesn't help that they are so fast in terms of getting a video.  

I implore them, "Why do you have to zoom away like a fairy when you know how beautiful you are and we just want a moment. Or two. Or a photo...?)  

They don't stick around to explain.  

But I'm happy for the fleeting moments I can get.

Llamas are lawn mowers,  

And the Andean snow-capped mountains are terraced up with agricultural farms that look like a green-hued quilt. 

  

The Sierra, where I am - at Cusin - is noted for its dairy products - and roses. And volcanos.

The plants here are as excited to see me as I am to reacquaint with them. Check out this plant action from the welcoming committee - a big green wave! 

Did you ever see a cuter ladybug? It looks like a mini VW bug taxi – all yellow and black and so cute you just want to "hug the bug. "   

The blossoms here come in a riot of fiery, fierce bold colors – and soft, sweet hues.  

Can you name them?

  

Each bloom and its plant could be a postcard....  I cannot stop taking photos of them! 

   

        

Look at those freckles! 

Hacienda Cusin - and its gardens especially - is a magical place that fills me with wonder and awe.  

In terms of good garden design, I believe that every garden needs a bit of aesthetic decay -- that sense of mystery that if walls could talk... or the unshakeable sense that there is a story hidden in the garden - be it romance or a darker, brooding tale.  

The hardscapes and the plants conspire to whisper such a narration... 

In essence, that's why gardens captivate our imaginations and our hearts... Because every great garden tells a story. 

At Cusin, there is a sublime, intoxicating sense of artful decay: a blend of the heart-pounding, vibrant beauty and the true arc of decay; haunting, symbolic culture as nature and time transport us to the other-worldly...

There is no doubt that here I experience an intimate connection with the enduring drama of nature, the peace, the harmony, the food, and the people... 

Enjoy the Green. Especially those of you in winter's embrace.  Remember, gardens are glamorous in all seasons. In every climate. 

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Why You Should Compost Your Christmas Tree

According to research conducted by London Cleaning System, a staggering six million Christmas trees end up in UK rubbish clearance each year.
Add that to the more than 50 million Christmas trees in Europe and 35 million in the US alone and that’s a lot of compostables.
Here in New York, there is an annual Mulchfest where you can drop off your trees or leave curbside and the NYC Department of Sanitation will collect and recycle for residents.
We readily promoted this during my time as Director at Brooklyn Botanic Garden. It’s a great program.

In the UK, unless the neighborhood councils have an alternative plan in place, such as mulching them, most of these Christmas trees get taken to one of the landfills.

As the UK-based firm Clearabee pointed out to me with their content here, the trees then get buried under other layers of rubbish, causing them to decay slowly in anaerobic conditions. As it rains, water soaks through the rubbish clearance layers, creating sludge called "leachate." When this happens, methane gas is produced which has several negative effects on the environment.

Most people don't know this but methane gas is a much stronger greenhouse gas than carbon dioxide. In fact, it is 30 times more powerful at trapping in heat and raising the global temperature!
Methane gas gets less news coverage than carbon dioxide only because there's less methane gas than carbon dioxide gas overall.
However, when it comes to rotting plant material, be it yard waste, discarded brussel sprouts from the Christmas table, or Christmas trees, methane gas becomes a major factor.

Therefore, it is always better to compost your Christmas tree.

The background details are grim. According to Clearabee, methane gas is also highly explosive, even when it is underground. As water seeps into a landfill, pockets of methane gas move around as a "bubble" inside the fluid water. If there are buildings or other structures nearby, such as a playground equipment, this methane gas could actually cause an explosion strong enough to take these structures out. While many people discard their Christmas tree in their rubbish clearance, they rarely actually know about the unintended harmful consequences of doing so. It's important that more people realize the environmental consequences, and even dangers, of simply tipping their Christmas tree. It's far more safe to compost it!

There's actually another major hazard that Christmas trees can cause in landfills. Just like the branches you trim from your rose bushes, as Christmas trees rot in the landfills, and they mix with the water that soaks into these places, the resulting "leachate" that is created is highly acidic.

Thus, the Christmas trees significantly raise the acidity of the landfill. This has the negative effect of causing some of the worst toxins in the landfill, such as polychlorinated biphenyls (PCBs) and heavy metals lead and cadmium, to become more mobile.

As this happens, these dangerous toxins can leave the landfill, become mixed into the groundwater, and then spread to creeks, rivers, and even human drinking supplies.

Therefore, saving your Christmas tree from an all too common rubbish clearance fate is a noble act of kindness to the environment, to wildlife, and to all your fellow humans.

To compost your Christmas tree, simply cut it up and mix it with brown matter such as dead leaves and newspaper.

You'll also need to add in soil to introduce the microbes that help break down the tree and other organic material into humus plus some water.

As with all compost, stir it good at least once a week to give the microbes oxygen.

I love these suggestions - and pass them on with great enthusiasm!

“If you want to wait before composting your Christmas tree, you can simply set it in your garden to serve as winter habitat for birds. They will hide within the branches to stay away from predators.

You can also put stringed popcorn on the tree to give them something to eat. Some people actually take the needles off and then use the ‘skeleton’ of the tree to raise peas or beans on as the tendrils of these plants love to climb on the many branches.

Other uses for Christmas trees instead of sending them to the landfill include “using Christmas trees as mulch and spreading this natural mulch on pathways in parks and playgrounds.

You can also use the mulch to protect your plant roots from freezing in the winter and drying out in the summer.”

In the UK, Clearabee will also pick up the trees. Clearabee has a good track record of keeping things out of the landfill and they can find a good place for your Christmas tree where it will be recycled rather than “rotting” in the landfill.

The US market could use an ethical and reliable resource that is Clearabee - especially for those towns and municipalities that don’t provide government sponsored mulching…

Remember, being responsible about what you do with your Christmas tree after the holiday season is a good way to start the year. If you have kids, be sure to explain to them why you are being so careful about what happens to the Christmas tree.

Happy New Year!

New Years Eve Tablescape: Transitions to Glamour

Whether it’s High Tea or a dinner party, the tablecape presentation sets the stage.

The hospitality decor visually tells you and your guests what this gathering is all about: formal, fun, flirty, casual, romantic -- or some combination of all those styles.

And transitioning from one holiday tablescape celebration may sound like just too much work - on top of everything else on your to-do list.

But I’m here to reassure you that with a good foundation you can merely edit the tablescape composition to allow you to gracefully move from one seasonal or holiday celebration to another.

For example, I designed a Thanksgiving tablescape in silver tones - with the two shades of sparkly silver wrapping paper runners topped with silver trays and serving pieces -- adorned with harvest food-as-luxury such as grapes, artichokes, pears and apples.



Starting with the basic foundation of silver and mirrors - to reflect the precious metals, lights and later - to Christmas gold and New Year’s sparkle.



Here, I added silver sparkle, chocolate turkeys, hour glasses with silver glitter, crystal and gold-painted faux pumpkins. Getting there...



Table setting for dinner with place settings, glitter placemats, silver painted wish bones -- it’s fun for guests to share a holiday wish!

Don’t forget the name place card settings -- they really add to the personalized style of the tablescape.

The meal sparkles with evening glow and firelight…

Moving to Christmas, I traded out a few pieces and added in some, mainly gold sparkly items such as the illuminated villages, gold and silver bells, gold trees, and shells, gold angel votive candle holders, silver jewelry, and colorful items including the Nutrcrackers, green balls in a crystal elevated dish - to add depth and dimension, and tiny fire engines with family names on them for place card name settings.

I also added a few luxury food items: oranges and pomegranates to celebrate the season.













Another great addition was the mini gift bags filled with chocolates. Also the the snow globe place settings are a great way to really personalize the look. You cut a photo and place in between the two side of the snow globe. Guests are delighted to see a favorite memory at their table setting -- with snow falling.

Here is also a lovely gift that also is a table setting: gift wrapped local honey from a favorite client -- from her very own bees! What a way to toast to the new year.

Homegrown Hugs. Thank you for a wonderful 2017. Cheers to good health and happiness in the new year. And to remembering to always add the best ingredient - Love -- to all your designs - be it garden, tablescape or cocktails or food.

True luxury and glamour.

I am most grateful for you and your support.






Here I traded out the Silver of Thanksgiving for a holiday red theme with green moss balls in the Murano glass bowl, along with red glittery balls. And the cinnamon candles add a heavenly seasonal scent to the welcome entryway. Soft lights add to the ambiance.

Cheers.

Wine Review for A Mobile Lifestyle: 'Rowdy, Cheeky, & Snappy' Are The Happy 'Hat Trick' of Backpack Brand's Can Wines

I’m not really a wine snob. Well, maybe a little. After all, I love good wines - thoughtfully chosen to marry with just the right food pairings - preferably homegrown, local ingredients, amplifying the axiom “that if it grows together it goes together.”

A wine complements and enhances the taste and flavors -- so that the whole experience is a unique, memorable treat influenced by nature’s season and the terroir and the preparation. It’s all very sensual.

When admonished to “live in the moment,” there is perhaps no better example - except perhaps for jazz and its cool improvisation - than a good bottle of wine and its ever-variable syncopated taste rhythms.

Then there’s the tradition and history of good wine making. I’ve worked professionally in restaurants, as well as for high-end catering; I’ve attended wine classes, wine tastings. I write about wine. I frequent Napa and Sonoma and France and - you get the idea…. I respect the craft of creating great wines and those who know and study them and the fermentation process… Good wines have their own unique stories.

And then, sometimes, I think I need to just need to think out of the box. Two clicks out of the box.

In this case, wine in a can.

Of the two “un-bottles,” wine in a box was introduced to the market first - some 50+ years ago; and in the US since the 1980s when high hair and shoulder pads were considered "style."  

Canned wine debuted a year or so ago. Both struggle with the black swan or ugly duckling image problems inherent in all rule breakers.

But the fact is, the vessel shouldn’t matter. In the spirit of innovation and open-mindedness I agreed to taste-drive the three Backpack Wine wine blends: Cheeky RoseⓇ, Snappy WhiteⓇ, and Rowdy RedⓇ. Samples were sent and I finally got a chance to try out the cute, slimline 250ml can - or “can-ette” as I refer to them. The Backpacks are too cunning to be referred to as mere “cans.” They are of a size that men and women can both feel they are drinking a wine with character and style. 

This alternative, eco packaging has gone upscale in a fun, engaging way.

The Backpack can-ettes are of course quite practical and the raison d’etre for the brand, really. They are convenient, safe, portable, individual drinking vessels. Wine was meant to be handheld and this form-factor is easy for enjoying the wine in public spaces, including parks, beaches, pools, picnics, boating, skiing, concerts and more. Times Square on New Year’s Eve? Yes. Block parties to help ring in the new year? The progressive neighborhood potluck dinner? Of course.






There are four of the can-ettes to a package - which is a tidy, brick-like block.




Each sells for a suggested $15.99 to $19.99 and are available at most liquor stores or available online at the Backpack website. Cases are offered too.

The Taste

The taste is, after all, why we adore drinking wine. These wines are fresh, young wines meant to drink straight away. You can use a glass or not, depending on your mood and locale.

According to Backpack Wine, the wines are 11.5 percent alcohol by volume, and are made with grapes from the Wahluke Slope in Washington state, from some of the finest Washington State vineyards. I asked about the fermentation process but haven’t gotten that information as of this posting. I’ll update when I do receive. I wanted to know the wine making process -- oak barrels or stainless steel? Or ?

I tried the Rowdy Red first -- two cans. The taste was pretty rich - with a smooth feel. The company describes it as: “a tasty blend of Washington State Merlot and Syrah that shows dark cherry on the nose. It drinks velvety smooth showing black cherry, plum and a touch of spice.” I can (!) surely see Rowdy Red on a picnic styled meal with cheeses, sandwiches, meats, and breads. It’s a robust, full-flavored wine that was a nice surprise.

 

The Snappy White had an issue. The two cans I opened were blooming with a not-so snappy olfactory sensation. My nose said “hazard.” There existed a distinct aluminum smell -- like that ammonia fragrance in a hair salon or bad eggs. This, of course, affected my perception of the taste. I made myself get past it to taste the wine and it was fine. But even pouring the wine into a glass the olfactory power remained. I read that cans are supposed to be lined to prevent that hair salon smell. It seems these two cans were not lined properly. The company says the Snappy White is, “a Washington State Riesling based blend has a touch of sweetness and weight that finishes with refreshing acidity. This balanced white delivers notes of green apple and Asian pear, making it perfect for cocktail hour or with spicy summer dishes.” I cannot corroborate that…

Alternatively, I found the Cheeky Rose a fresh, bright and refreshing. It was a tad fruity yet light and smooth. I was experiencing a sensation of crisp raspberries. The company notes the Cheeky Rose is “a Washington State Pinot Blanc and Sangiovese Rose blend is a drier expression, with a touch of peach, strawberry and rose petal; a clean crisp blush wine, it’s a bright treat with an open grill in the summer or rich foods in the winter.” I can see Cheeky Rose with a fruit platter at the beach or pool, or with dried apricots and cheeses or with bruschetta or pizzas.

All in, Backpack Wine is a good value. It’s a good tasting wine and oh-so convenient for our ever more mobile lifestyles. (I might also refer to the brand as Tony Tote Wines - because I can transport these wines on the go in a variety of equally stylish carry-on tote bags.  Because, it's all about the glamour...) 

Go ahead - try the wine.  It’s not ageable as bottled wine is so start drinking it straight away. It will upend your perception about wine in a can.

The only odd or funny thing you’ll discover about the Backpack wine in a can is that they don’t fit in your wine rack!




And Cheers!