Welcome back, friends! Time to open the windows and let the spring shine in. One would think the mild winter we’ve had this year would make spring’s arrival a little less sweet, but I celebrated spring just as lively this year as any. Of course, the first day of spring and the first spring day are often not one and the same. One is just a date on the calendar while the other is an experience. I’m talking about the glorious feeling that morning I open the door and the island air feels different, the birds sing happier and the indescribable fragrance of a new season fills the air – that never disappoints. It’s like the weather is screaming, “We’ve survived the winter and it’s time to party.”

So, let’s spruce up our outdoor area, enjoy the splendor of each new bloom, and gather together to celebrate this start of a new entertaining season.

For this party, we’ll welcome spring by celebrating friends and flowers. It’s that simple and that wonderful. With all that is blooming around us, let’s get into the warm-weather spirit by organizing a flower-arranging party. We’ll provide food and drink and everything guests will need to create and take home their very own flower arrangements. Now don’t panic if you know little about arranging flowers. I don’t either, but a few simple hints will allow us to have lots of fun and a reasonably pretty result – think process over product. More on arranging tips later, first we will set the stage.

A porch, deck or just backyard area will be fine as long as the wind cooperates. Two tables would be best – one for flower arranging and one for food and drink. Some craft paper would work well for covering tables. I keep a roll of white craft paper for many events. Cover both tables and tape the paper securely under the table. Décor will be provided by the flowers and arranging supplies. Nothing says spring like buckets full of fragrant flowers and greens. Simply place buckets on the arranging table while grabbing a few blooms and branches to pretty up the food table. Pretty little spring-themed gift bags for each guest can hold necessary supplies for arranging and dress up the table, too. Just be sure to offer enough elbow room for guests to work.

Now with the setup complete, time to focus on the project. Individual supply bags will hold tape, scissors or shears, twine, gift tags and some pretty ribbon or twine. Spaced properly on the work table, these will serve as place holders for guests. As far as individual containers for creating arrangements, use your imagination or ask guests to bring one they like. Wide-mouth mason jars work well, or even peanut butter jars with labels removed. If you have time, check thrift shops for interesting vases, containers or even pitchers for guests to choose from. Keep a few for display on your tables as well. If you want to be professional, you can buy some flower foam for inside the vases or jars, but you don’t need to. Just use some strong invisible tape, and tape a grid on top of the jar. Your guests can do it if you provide a model. The squares made by the tape will work just fine for flower placement. Containers of flowers can be separated into first and second focus flowers, filler, and greens to make the selection easier for guests.

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Now here are a few simple ways to help guide your guests when designing:

Start with greens. Always add the greens first before any flowers. Always remember to pull off any leaves that will be in the water.

1. Pick one focal flower and put it in next. Where it should go is completely up to the eye. So, don’t be afraid to place it anywhere, but it will determine the way your arrangement will look. Not everything needs to be symmetrical.

2. The next flowers that go in are the second focus to the arrangement. Play around with how they’re placed. Ask a friendly opinion.

Continue until the arrangement looks full. Provide some twine or ribbon and tags in supply bags as a final touch. The conversation should be flowing and the mood should be fun!

With the work/fun instructions complete, time to focus on the food and drink. For drinks, something light and crisp is in order. To stay with the theme, let’s make some lavender lemonade. Not only is it delicious, but the lavender essence helps reduce anxiety. (Maybe the host should enjoy some before the guests arrive!) The recipe is easy, with only a few ingredients. For those who prefer to reduce their anxiety with something a bit stronger, white wine is a perfect accompaniment. I’ll offer a light Chardonnay. Food will be bite-sized, walk-around selections. Dips and tea sandwiches. The tea sandwich menu will include salmon/cucumber and spring chicken salad. Chicken salad with mandarin oranges and strawberries, and salmon with cucumbers and crème fraîche, sound like spring selections to me. For snacking before, during and after, I’ll serve spinach/avocado dip with crackers or even small crispy bread rounds, and prepare a veggie tray as well. The idea is not to sit and dine but to mingle, laugh and play.

Finally, offer a dessert that guests can also eat while mingling, I’ll serve mini lemony-vanilla-iced cupcakes adorned with – yes, you guessed it, flowers! Use any mini vanilla cupcake recipe or use store-bought. Whether you use homemade or store-bought vanilla icing, just add a few squirts of lemon and a bit of ground lemon zest to the frosting for a fun citrusy flavor. Just be sure to keep the icing white: White icing allows the flower topper to be the star of the show.

Remember, too, to choose an edible flower. I like pansies, but you should only eat pansies that you know haven’t been exposed to chemical pesticides – which means no eating flowers you’ve bought at the florist or picked in the park. The best option is to grow the flowers yourself so you know exactly what they’ve come into contact with. If you can’t do that, just inform guests to not eat the flowers – they will look pretty nonetheless.

That’s it. Nothing left to do but to sweep up the flower remains and maybe create for yourself a couple of arrangements from the beautiful leftovers. What a treat to be gathering outside once again with friends and family. Here’s hoping you and your guests celebrate the glorious weather together often, all through the season, as you laugh along with spring!

Smoked Salmon /Cucumber Tea Sandwiches

Makes 12

Ingredients
• ¼ cup crème fraîche
• 1 teaspoon prepared horseradish
• Thin slices white sandwich bread, frozen
• English cucumbers
• 6 slices cold smoked salmon

Instructions
In a small bowl, whisk together crème fraiche and horseradish until mixture thickens. Cut shapes from frozen bread slices, discarding scraps. Return bread squares to freezer. Using a mandoline or vegetable peeler cut 12 paper-thin slices from cucumber lengths. Place on paper towels to let dry. Using a sharp knife, cut 18 rectangles from smoked salmon slices. Spread an even layer of crème fraiche mixture onto frozen bread squares. Lay 2 slices cucumber side-by-side on crème fraiche side of each bread square, trimming cucumber to fit bread. Lay 3 smoked salmon rectangles over cucumber and top with another bread rectangle. Cover with damp paper towels, place in a covered container, and refrigerate until bread thaws and is ready to serve, up to an hour.

Strawberry /Chicken Salad Tea Sandwiches

Ingredients
• 12 slices firm white sandwich bread
• 2½ cups chopped cooked chicken
• 1 cup chopped strawberries
• 1/3 cup chopped celery
• ¼ cup chopped green onion
• 1 (11-ounce) can mandarin oranges, drained and chopped
• 1 cup poppy seed salad dressing
• Garnish: sliced strawberries

Instructions
Cut squares from bread slices. Cover with damp paper towels, or store in a resealable plastic bag to keep from drying out. Set aside. In a large bowl, combine chicken, strawberries, celery, green onion, mandarin oranges, and poppy seed dressing, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours. Place approximately 2 tablespoons chicken salad on a bread square. Top with another bread square. Repeat with remaining bread squares and chicken salad. Garnish sandwiches with strawberry slices, if desired. Sandwiches can be made earlier in the day, covered with damp paper towels in an airtight container, and refrigerated until serving time. Garnish sandwiches just before serving.

Spinach Artichoke Dip

Ingredients
• 10-ounce package frozen chopped spinach thawed and thoroughly drained/patted dry
• 14-ounce can artichoke hearts (in water) rinsed drained, dried and chopped
• 8 ounces cream cheese very softened
• 1 cup sour cream
• ½ cup mayonnaise
• 4-ounce can mild chopped green chilies
• 1 teaspoon each garlic powder, onion powder, dried parsley
• ½ teaspoon each paprika, salt, pepper
• Pinch to 1/8 teaspoon cayenne pepper
• ½ cup freshly grated Parmesan cheese
• 1½ cups freshly grated mozzarella cheese

Topping

• ½ cup freshly grated mozzarella cheese
• Fresh parsley optional

Instructions
Preheat oven to 350 degrees. Add all of the artichoke dip ingredients to a large bowl and stir until well combined. Lightly grease a shallow oven proof dish (3-quart baking dish or 8/9-inch round/square pan or skillet). Transfer dip to prepared baking dish and top with half-cup mozzarella cheese. Bake at 350 degrees for 25-30 minutes or until cheese is completely melted and starting to turn golden around the edges. Serve warm with baguette slices, crackers, chips or veggies.

Lavender Lemonade

Ingredients
• ¼ cup dried lavender flowers
• 2 cups water
• 1 cup honey
• 1 tray ice cubes
• 1 cup fresh lemon juice
• 5 cups water

Instructions
Put the dried lavender flowers into a bowl and pour 2 cups of boiling water over them. Add the honey and then allow to steep for about 15-20 minutes. Strain out the lavender flowers.

Add ice cubes to a 2-quart pitcher. Pour the honey and lavender mixture into the pitcher. Add the lemon juice and top it off with cold filtered water. Stir and enjoy.