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Show &?it'bV sRdH. -MP Arts (0 LTOerltamiiiiinnieetL A Keeping floral arrangements simple key to success By Kimberly Carroll Signpost arts editor Keeping flower arrangements simple and not crowding space are just a few suggest ions when making floral arrangements, said local floral designers. Whether it's an upcoming dinner date, birthday, holiday, anniversary, wedding r.r funeral, the way you choose to arrange your flowers can add to the atmosphere or distract from it. You have to cater to your audience, the designers said. Lisa DellaLucia, a floral designer at Jimmy's Flower Shop in Ogden, said she has noticed some of the wall arch arrangements at weddings can be distracting. "They don't lean flat on the wall like I hey should," she said. DellaLucia says a lot of people tend to hang their foam on the arch and then make their arrangements, causing the flowers to droop on the wall. She suggests putting the arrangement together on a flat table and then hanging it. DellaLucia also suggests using a wooden Moral pick when working with artificial Mowers. These picks are square and have a wire that will help secure the flowers. Color coordination is also an important aspect when arranging for any occasion, said Sandy Fifield, manager and head designer at All Seasons Floral. As a general i i ile, red and orange flowers should not be put together. When beginning an arrangement, here ire some guidelines: If you are using fresh flowers, soak the Moral foam slowly so it has time to absorb va ter and get rid of some of the air pockets. For both fresh and artificial, tape the ral foam securely to the container by a thin line of floral tape. When the weight of the flowers puts pressure on the foam and container, the flowers won't move out of place. If you are working with fresh flowers, make sure there is plenty of water in the container before you begin. When you are working with real flowers, make sure they are fresh or your arrangement will not look as nice. Cut the stems of the flowers off just above the bottom so the flowers can soak up water. Although there are many ways to arrange flowers, a simple triangle pattern or "L" shaped pattern is the traditional way. DellaLucia claims a lot of people make the mistake of making their floral arrangements in a ball-shaped pattern and then the arrangements completely lack depth. Begin arrangements by placing background greenery in the same pattern you wish to make with your flowers. Plant the stems deep into the foam to ensure they are secure. Mostbeginners do not put the stems into the foam deep enough, they don't get water and soon fall out of the container. Start your patterns with the height and work toward the front of your arrangement. Height is important to make the arrangement more noticeable while allowing room in which to create depth. When using filler, such asbaby's breath, keep it back in the arrangement. "When filler flowers come out beyond your main flowers, it tends to look weedy," Fifield said. "Keep it (the fillers) deep... you want your main flowers to be your focal point." If you are planning to arrange your own flowers for any special occasion keep them simple, create a depth and enjoy. After all, it's your design. r.c.. f I i ' , I. BRIAN NICHOLSONTHE SGNPOST Sandy Fifield, manager and head designer at All Seasons Floral, arranges flowers for a customer Thursday afternoon. Fifield is in charge of training new employees and has been arranging flowers for six years. Hummin' and strummin' ) , . RYAN SHUPETHE SIGNPOST Brenn Hill and his guitar added a little bit of country to the dining area of the Shepherd Union Building during Open Hour Thursday. Hill, a Weber State University student, was performing his own compostions for listeners. He has released one album, "A New Genera-lion," and is currently working on another. Good Time Spaghetti offers distinctive decor, good food, reasonable prices By William Ewert Signpost senior reporter The Good Time Spaghetti Company is an appropriately named restaurant for good food and a good time. The restaurant at 373 31st Street in Ogden has a distinct style that will be noticed upon entering the building. There is what appears to be an old oak and steel-bound door leading into the entry hall, which carries out a motif of old elegance. The entry hall features aged wooden benches that reflect a yellow glow of finely main-ta i ned wood . The wa I Is a re 1 i ned with photographs of historical Ogden. The aroma ofmouth-watering Italian food wafts through the air, compelling patrons to enter the dinning room. Upon entering, they are greeted bv one of the man' friendly and courteous servers. After being seated, the strange but compelling decor will draw your attention. Th e w a 1 1 s a re a 1 s o m a d c o f a g e d wood and the room is lighted softly. But the most interesting items in the room are the many antiquesstrategically placed in the rafters of the ceiling and on the walls. There arc big, slow-turning ceil- The Signpost REVIEW ing fans interspersed above, but the ceiling fan is not the only ceiling ornament. There are huge model airplanes, various stuffed animals and a multitude of other i z' H novelties lor wandering eves to d iscover. There is also a bar and large dining mom for parties, and the rooms look as if the)' had been removed whole from some old Italian town in Europe. "One of the things that attracted us to this building was its novelty. Most of the items that decorate the building came from the old restaurants Partners ami The Warehouse that were located in the building prior to The Good Time Spaghetti Company," said Assistant Manager Mamie Batchelor. Jim and Barbara Batchelor are long time residents of the area andco-owners of the restaurant. It is not surprising to find them working at the restaurant. The restaurant has been in business for two years as of Oct. 1, 1994. "Jimand Barbara Batchelorare real hands-on owners," said employee Michele Moyes. The restaurant has a friendly atmosphere, but the food and prices will keep you coming back, if you are a student who enjoys a good meal and does not like to pay an exorbitant price, you will be pleased with this restaurant. The wonderful meals range in cost from fiC to:.7.ri()a meal. The meals come with the salad and sour dough bread vim can eat, plus your v I k lit e til s! lerbel i ir spumoni ice cream. The restaurant also has available Italian sodas anil spei ialty di inks. "We would just like to keep the customer happy with good service and food. We want the customer to come back," Batchelor said. Customers will not be disappointed by The Good l ime Spaghetti Company. The restaurant is open Monday to Saturday from 1 1 :30a.m. to 10 p.m. and Sunday 2 p.m. to 7 p.m. |