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.

APPLE ORCHARD PUNCH RECIPE

                                               64 oz. apple juice, chilled

                                               2 cups orange juice

                                               1 container frozen cranberry or cran-raspberry concentrate

                                               1 liter Ginger ale

                                               Apple slices

January Tea Party

Monroeville Garden Club members donned their hats and attended a tea party at the home of Bev Colquett on January 12, 2012.
     Dana Shinholster presented an informative program on skin care and gave everyone a sample of  handcrafted "Working Hands" soap made by The Roots Soap Company.  This is an exfoliating yet gentle soap that is perfect for gardeners.
     Following the program members were served coconut cake, calla lily finger sandwiches, cream cheese mints, Russian Tea and Tea Punch.
     Those attending included Evelyn Bond, Lucy Calloway, Dotsy Compton, Dorothy Crawford, Margaret Groves, Pat Hornady, Dora Pelham, Dana Shinholster, Ree Smith, Gail Touchton, Nancy Ziebach and guest, Louise Barnes.

Hot Russian Tea

(Recipe from Cooks.com)

1 cup water

1 cup sugar

30 whole cloves

1 cup orange juice

1 cup pineapple juice

1/2 cup lemon juice

1 quart strong, sweetened tea

Bring water, sugar and cloves to a full boil for about 3-5 minutes.  Remove cloves.  Add juices and tea.

Reduce heat to low.  Makes approximately 1/2 gallon.

Tea Punch

(Recipe from allrecipes.com)

1 cup white sugar

1 cup strong brewed black tea

4 cups orange juice

4 cups pineapple juice

4 cups prepared lemonade

1 (2 liter) bottle ginger ale, chilled

In a pitcher, combine sugar and tea.  Stir until sugar is dissolved.  Stir in orange juice, pineapple juice and lemonade.  Chill in refrigerator for 4 hours.  Just before serving, pour chilled juice mixture into punch bowl and stir in ginger ale.  (24 servings)

Calla Lily Sandwiches

(Recipe from Easy Parties and Wedding Celebrations by Patty Roper)

1 (2 ounce) package slivered almonds

3 drops yellow food coloring

54 slices white sandwich bread

1 (8 ounce) package cream cheese, softened

1 tablespoon orange marmalade

Combine almonds and food coloring in a jar with lid; shake until almonds are yellow and set aside.  Roll each slice of bread 1/8 inch thick and cut in circle with 2 1/2 inch biscuit cutter. Combine cream cheese

and marmalade.  Spread 1 teaspoon cream cheese mixture on each bread round.  Pinch lower edge of circle together to form the base of lily and press a yellow almond into the pinched portion as the stamen.

(Yield: 54 sandwiches)