Monday, October 13, 2014

October Garden Club Meeting


   The October meeting of the Monroeville Garden Club was held on October 9, 2014, at the home of Laura Bodiford.  Dorothy Crawford served as co-hostess.

     The program was presented by Nicki Bayles who demonstrated how to make a burlap wreath and then use it in several ways.  She owns a home-based business called "My Happy Place" which specializes in custom wreaths and other decorative items.   Information about her shop can be found on Facebook and Etsy.

     During the business session, members discussed details regarding the Christmas luncheon which will be on December 11 at 12:00 pm.  Tickets are $20.00 and can be purchased from any garden club member.  June Mays, a garden designer from Birmingham, will present a program on low maintenance planting.

     Reports were given on various  club projects   Fresh straw will be put in the rose garden soon and decorative kale and cabbage added to the large containers around the square.

     The city has budgeted $4000.00 for beautification projects next year and $1500.00 of this amount will be designated to the garden club for purchasing plants and supplies for the square.

     Following the business session, members drew numbers for a plant swap and then enjoyed refreshments of Roast Beef on Baguette Slices with Creamy Horseradish and Arugula, Roast Turkey on Baguette Slices with Pear-Cranberry Conserve, Cheese and Crackers, Hummus and Vegetables, Spinach Dip and Bread, Chocolate Cookies, Mini-Chocolate Cupcakes, Rice Krispie Treats, Apple Orchard Punch, Iced Tea, and Coffee.

     Attending the meeting were Laura Bodiford, Dorothy Crawford, Sarah Bradley, Carolyn Hutcherson, Margaret Groves, LeNette Knapp, Evelyn Bond, Ree Smith, Dotsy Compton, Bev Colquett, Gail Touchton, Dana Shinhoster, Sharon Porterfield, Patsy Wadlington, and Brenda Gardner.

( L to R) Sharon Porterfield, Carolyn Carter, Gail Touchton, and Laura Bodiford.
Nicki Bayles, owner of "My Happy Place" shop and some of her creations.


                                               64 oz. apple juice, chilled
                                               2 cups orange juice
                                               1 container frozen cranberry or cran-raspberry concentrate
                                               1 liter Ginger ale
                                               Apple slices

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