Flower Magazine

NOV-DEC 2018

Browse "flower" to learn techniques from established and up-and-coming designers, be inspired by the floral decor of weddings, galas, and flower and garden shows, and infuse your lifestyle with chic floral fashion and home decor.

Issue link: http://digital.flowermag.com/i/1039823

Contents of this Issue


Page 41 of 91

40 | N O V E M B E R / D E C E M B E R 2 0 1 8 FRESH STYLE I entertain TOP: The menu at the solstice party includes homemade chili, corn pones, Chex mix, and wine. ABOVE: A fanciful Christmas elf over- sees festivities in the library. RIGHT: Children dole out star cookies. they might want to do it again. The couple had married not too long before and, with six children between the two of them, they thought starting a new tradition might be a good idea. One year later, they threw their first winter solstice party. The invitations that year—and every year since—were sent to whole families, so that friends who had parents visiting, children home from college, or a gaggle of little ones felt welcome to bring them along. The attire was "bonfire casual." In her entry hall, Camille created a magical forest, decorating small cedars cut from their property with homemade star ornaments and thousands of white lights. Swags of greenery— magnolia, cedar, and pine—filled the nooks, mantels, and banisters in the house that was brimming with more than a hundred people. The food wasn't fancy but was hearty and delicious—cups of chili with a spike of corn pone, beer cheese dip, Chex mix, and mountains of star-shaped sugar cookies. Strands of lights hung in the trees outside, some in the shape of shooting stars, and led down to the bonfire, where men roasted hot dogs for waiting children. As everyone gathered, Crofton offered a welcome and a blessing, which he has repeated each year. "People worldwide, of all cultures and beliefs since prehistoric times, have observed this astronomical event," he says. "There is a constant theme of darkness and light; there is a desire to bring light into the darkness." The Druids in northern Europe, he said, saw the changing of the seasons as a struggle between the Oak King, who was dominant in summer, and the Holly King, who was dominant in winter. During the winter solstice, Druids threw branches of oak and holly into the fire in remembrance of the past and in anticipation of the coming year. Camille The food wasn't fancy but was hearty and delicious—cups of chili with a spike of corn pone, beer cheese dip with pretzels, and mountains of star-shaped sugar cookies.

Articles in this issue

Archives of this issue

view archives of Flower Magazine - NOV-DEC 2018