Freeze dried plant elements are featured in this bouquet.We have used pot hos, red mini carnations and blue baby s breath with a beautiful white candle as the focal point for our patriotic presentation. 1. Using a funnel, fill the Floral Design and Floral Seven with grits. 2. Clip the pothos to seven inch lengths and clip the flower stems at six inches. 3. Combine two pothos vi[1e5, one carnation and two stems of baby s breath and place in each vase. 4. Position the Floral Design at the desired location. 5.Add the glass disc to the center of the Floral Design. 6. Place the candle in the center of the glass disc.

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The high contrast of red, white and blue accented with four American flags has a real Americana look, We have used red carnations, white irnpa hence, and blue roses as our floral elements. The flags are novelty size, about two inches by three inches. 1.Using a funnel, fill [lie Floral Design and Floral Seven with grits. 2. Place Floral Seven on Floral Design using glass disc as platform. 3. Cut the flower stems at ten inches. 4. Combine the white impatience, blue roses and red carnations, placing one of each in every vase. 5. Accent the arrangement with three American flags, one on top and two on the sides.

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We feel that this is one of the most festive and creative centerpieces we have designed. We have an explosion of veget.ahlesstartinp with skewers of cherry tomatoes, mushrooms, olivesand individualcelery, carrotand green onion sticks which are nestled in parsley. The candle is cleverly placed in a hollowed artichoke which is sitting in a hollowed head of cabbage.   I. Pill the Floral Design with fresh water. 2. Cut the parsley stems at four inches and fill the vaseswith cut parsley. 3.Thread the cherry tomatoes, mushrooms and olives onto six inch bamboo skewers, until there are six kabobs. 4. Cut a round circle four inches in diameter and hollow the domed portion of the cabbage to accommodate an artichoke. 5. Insert the artichoke in the cabbage. 6. Place the hollowed head of cabbage in the centerof the Floral Design. 7. Add a two inches candle to the centerof theartichoke. (You may need to remove a few leaves from the center of the artichoke in order to accommodate the candle.) 8.Secure the bamboo skewers in the cabbage head, wnrking around the artichoke. 9. Spear individual olives and radishes onto toothpicks and secure in the negative spaces on the cabbage.

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