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Moonlitfae
Site Admin
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Herb and Spice Wreath
By Karen Hegre
Three oranges
14 inch diameter grapevine wreath
Dried leaves of your choice. Or you can buy a package of them at
craft stores
4 to 6 heads dried hydrangea blossoms
13 cinnamon sticks; eight 3 to 4 inch long, two 4 1/2 inch long, two
5 inch long and one 5 1/2 inch long
2 heads dried yarrow
12 dried red roses
18 to 20 small pinecones
3 yards, 3 inch-wide filmy ribbon (such as angel's-hair ribbon)
Sharp knife, pencils or twigs, elastic bands, glue gun or Tacky glue
The night before you make the wreath, peel oranges. With a sharp
knife, cut peel into two to four inch strips 14 to 1/2 inch wide.
Wind the strips of peel around pencils or twigs and secure ends of
peels with elastic bands. Let them dry overnight.
Glue the preserved leaves to grapevine wreath, spacing them evenly
Break heads of hydrangea blossoms into small clusters. Glue clusters
to wreath, spacing about 1 inch apart and leaving a 3 inch space at
the bottom of the wreath for the bow.
Glue curls of orange peel around the wreath, spacing evenly.
Glue eight 3 to 4 inch cinnamon stick around the wreath, spacing
evenly.
Break the yarrow into 10 to 12 pieces and glue the pieces around the
wreath spacing evenly.
Glue roses around the wreath, clipping stems as necessary and
spacing evenly.
Glue small pinecones to the wreath, filling in any holes.
Using the ribbon, make a 6-loop bow with tails. Glue bow to wreath
in the 3 inch space reserved at the bottom.
Glue one 4 12 inch cinnamon stick and one 5 inch cinnamon stick
under top left side of bow. Glue the remaining three cinnamon sticks
under the bottom right side of the bow. |
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Thu Sep 14, 2006 11:34 pm |
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