For those of us in the northern hemisphere tonight, with the rooster’s crow comes the first day of spring and my personal favorite time of year. For me, nothing says spring like a dogwood tree. When I was growing up there was a dogwood tree outside my bedroom window and nowhere can be found an Easter picture of my family without a dogwood somewhere in the background. With the first day of spring on the horizon I have selected some handmade items, some photography, and a recipe for candied violets, all of which were inspired by the coming season.
What’s all that about a birds eye view?
“Floating Dogwood Blossoms”
Fine Art Photograph by Daleberts
Charmed
Dogwood Bracelet by Pretty Mades All In A Row
Victorian and botanical inspired, authentic brass bracelet with bumble bee, ivory dogwood flower and green jasper beads.
$14
Behold the versatility!
Pink Leather Leg Covers by Artlab
These leg covers are the perfect accessory for this season. In the words of Charles Dickens, “It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.”
$265
Time to shed that winter fur and break out that little spring jacket…
Pretty Birdie Military Jacket by Stephanie Teague
$275
Fantasy Garden In My Dreams
The completely unreasonable yet quintessential fantasy springtime dress by Boudoir Queen
$495
Fantasy Garden in Atlantic City
The perfectly reasonable fantasy springtime dress by Renouveau Clothing
$59.00
Candied Violets Recipe
Finally, I leave you with a recipe for how to make candied violets from Carolyn Holland. This is a fun project to do with young children because it seems so whimsical, turning flowers into candy.
Ingredients:
· Violet flowers and leaves
· 1 egg white
· Sugar
· Clean paint brushes (that have never been used with paint)
· Wax paper
Directions:
1. Wash the violets and leaves, set them out to dry.
2. Separate the egg by holding it over a small, clean bowl, and crack the shell around the middle. Now pour the egg back and forth between the two shell halves, keeping the yolk in the shell and letting the white run into the bowl. Throw out the shell—use the yolk, if possible, in another recipe.
3. Dip a small brush into the egg white, and brush it on the violet petals, covering both the front and back sides.
4. Sprinkle sugar onto the violets, covering them completely.
5. Put the violets on wax paper to dry.
6. Candy the leaves the same way.
