Tag Archives: learning

Hands, flowers, inspiration

Art enables us to find ourselves and lose ourselves at the same time. – Thomas Merton

There is nothing more healing for a weary soul than a true dose of inspiration. I don’t mean a feel-good buzz, groundless “be happy” optimism or pretty things. I mean something that connects you to fun, rest and purpose. Something that recharges your flat batteries. Something that reminds you that it is really a gift to be alive.

I woke up on Saturday morning feeling weary. I had arrived in Singapore just the day before, and I was happy that my aunt had signed herself, my cousin and I up for a treat, but I wasn’t really sure what to expect from a floral arrangement workshop. I like working with my hands in certain things – like cooking (and very occasionally, attempting to ‘garden’) – but I wasn’t sure about flowers. I thought it might be too complex / feminine / romantic for me …

We had a delicious breakfast at Kith before going to Marina Square for the workshop. Walking in to XTRA and seeing their new showroom reminded me of how wonderful it is to have our human senses.

To see, touch, listen to, smell, feel stuff – even furniture – provides an experience that digital platforms will never replace.

I was also reminded that though we get many great deals shopping online, we need to support our retailers where possible if we want to keep having wonderful shops to walk into!

The air was gloriously scented with the perfume of fresh flowers. And when I laid eyes on the workshop space and the tall, graceful blooms and leaves, I felt a little leap of excitement.

Ching (from Triceratops) made us feel at home immediately, with her warm, honest introduction to flowers and the art of floral arrangement. She was generous with her knowledge, and patient and gracious in answering our questions.

As promised in the brochure on this workshop: ‘ideal for beginners’, it was delivered at a great pace for this complete novice. In saying that, I am sure even seasoned florists would gain some insight and inspiration from it.

We learned where to buy materials at a good price, how to prepare and preserve flowers, and how to present them in a beautiful way. Details weren’t glossed over – we learned how to tie ‘the perfect bow’, even with a ribbon that was shiny on one side and not the other.

Ching gave us a few great ideas for delivering maximum impact with minimum effort – e.g. displaying a single sprig of mint fern in a vase. How’s that for easy?

Ching’s ‘demo’ arrangement came together rapidly, seamlessly and beautifully … that’s 16+ years of experience and passion for you ;-)

Before long, it was time for us to get our hands dirty (and perfumed).

It was fascinating to see how everyone else worked on their arrangement. Even people who selected a very similar combination of flowers and leaves put things together in such unique ways.

Though part of the work had been done for us (vase + sponge + bottom layers + water – check!) I realised it had looked WAY easier than it was (for me anyway!)

Fortunately, Ching and her team were on hand to give us lots of help and advice :-)

And we got there in the end.

The biggest takeaways for me personally were the fantastic tips – and the wider principles to apply in life and art: practice, patience, and remaining connected in what you do :-)

Thank you Ching, Triceratops, XTRA and my aunt for this wonderful and uplifting experience.

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A chicken deboned

Learning is not a spectator sport.
~ Chickering and Gamson

Tonight, Gudrun taught me how to debone a chicken*.

Blood**, bones and vegetarian thoughts aside, there were moments during which I thought: how wonderful it is to be a woman, to cook from scratch, to laugh and be horrified while learning something new. All feelings I’ve experienced several times before, and never tire of experiencing…

Thoughts on the chicken front: I never understood why people bothered deboning ducks and chickens, but when it emerged from the oven and slicing was so slick and easy – I know I will do it again. Also, I need more practice.

And yes, we had a very fun evening indeed (thank you, Craig and Gudrun)! Dinner was: leek and spinach with mustard and cream, pillow-like mashed potatoes and baked-then-grilled chicken with lemon and garlic. Mmmmm, I wish I could feed you some through your screen now!

Have a beautiful Sunday :-)

* There are useful videos like this which can serve as a guide, but I’d say go with your instincts – feel your way around and aim to get the bones out while trying to keep the chicken in one piece. Also, I found using a small sharp knife easier (but figure out what works best for you).

** I suspect the chicken was more bloody than it should have been because we had to defrost it.

P.S. Don’t forget…