Author Archives: Erin Spencer Moss

It’s All About the Little Things: A Collection of Little Things and Thoughts

The roots of all goodness lie in the soil of appreciation for goodness – Dalai Lama

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For by Him all things were created, that are in heaven and that are in earth, visible and invisible, all things were created through Him and for Him. And He is before all things, and in Him all things hold together. Colossians 1:16-17

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Forget not that the earth delights to feel your bare feet and the winds long to play with your hair- Khalil Gibran

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And God said, “This is the sign of the covenant I am making between me and you           and every living creature with you, a covenant for all generations to come: I have set my rainbow in the clouds and it will be the sign of the covenant between me and the earth.” Genesis 9: 12-13

 

Succulent Wreath DIY

For this 6 inch wreath project you will need:

  • Sphagnum moss (found at Lowe’s or a nursery)
  • Wire wreath frame (JoAnn’s or Michael’s Floral Supply) – these stores also carry                      many different sizes and shapes
  • Floral/greening pins (JoAnn’s or Michael’s Floral Supply)
  • Thin floral wire (JoAnn’s or Michael’s Floral Supply)
  • Scissors
  • Succulents (I used about 16 succulents of varying sizes to create a very full look)

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In a large bowl of water, soak about five handfuls of sphagnum moss until soft.

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Remove a few pinches of the moss and squeeze out excess water. Pack onto the wire         frame following the frame shape to create a thick base.

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Cut a sixteen inch (or so) piece of floral wire. It’s easier to handle the wire if cut rather than left on the wire roll. Tuck the end of the wire into the underneath of the wreath and tightly wrap the wire around the frame passing through the center and leaving about one inch between wraps. Continue this with as many pieces of wire as needed, for this wreath I used four pieces. The purpose of the wire is to adhere the moss to the frame once it dries. Use as much wire as you need while leaving room to tuck in the succulents. sim6     sim7

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This is my completed base.

Now for the creative part. You can do this however you desire. To keep this DIY simple I used all of the same type of succulent. For style, I like to use a “rule of thirds” when placing                    the succulents on the base. Choose either your three largest succulents or three focal point succulents and place them on the wreath as though they are the points of a triangle. With your fingers, create a small pit in the moss to place the succulent and its roots and fasten with two greening pins. Gently pinch the greening pins to close the ends so the pin fastens tightly on the roots of the succulent.

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Once you have fastened your focal point succulents in place, continue to fill in the wreath. Remember to hold the wreath up to eye-level to check the placement and fill in accordingly. Use the smallest succulents last to fill in empty spots on the edges.

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This is my finished product!

You can check out photos of other succulent wreaths and new succulent projects on my Instagram @rootedinmoss. Go out and create beauty!

There are always flowers for those who want to see them- Henri Matisse

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The Highways, Byways and Try-ways

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Coffee rules my routine and I freely admit it. There aren’t many things I like to do before I get my morning fix other than choose the mug I’ll enjoy my morning fix in.

Traveling on the road with my husband during his career as a professional athlete has made my search for coffee anything but routine. He and I have seen it all from the big cities to the rural outskirts. Sometimes there would be a coffee spot right in our hotel and sometimes there wouldn’t be a tasty cup for forty minutes in any direction.

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In our morning coffee pursuit we developed another love: long drives together. Before we had GPS, yes before we had GPS, we had a system of the highways, the byways and the try-ways. If we were staying near a major interstate or highway we were bound to find our lattes within five minutes. If we were near a secondary road or byway we’d sit back and know that we’d come across something within a half hour or so. Then there were the try-ways, the good old try-ways. As in, I’ll try going this way and when the pavement stops we’ll assume there’s not a Starbucks on this road. These were the days and roads I found myself wishing would be a part of every trip I’d take. The places where I knew there wasn’t a venti in sight but always an adventure outside my passenger seat window.

Somewhere between Tupelo and Texarkana our love blossomed on four wheels. Those were the days. The hop in the car, blast the A/C, and drive until we never found that cup of coffee we thought we were really in search of kind of days. We found so much more. Roadside fruit stands, untouched lakes that we swore we were the first to discover, grass really blowing in the wind, lightning coming straight from the sky above us, friendship…wanderlust…love.

From all of our drives a comfort came from the thought that if we never really found what we were searching for whether it be the right job or a certain status in life or even just a cappuccino, together our eyes would experience as much of this Earth, given to us by God, as we could.

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“Therefore, since we are surrounded by such a large crowd of witnesses to the life of faith, let us strip off every weight that slows us down, especially the sin that so easily trips us up. And let us run with endurance the race God has set before us.” Hebrews 12:1

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Dad, Berries, and Eternity: A Celebration of National Pi(e) Day

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So here I am, finally blogging. I’m quite grateful to everyone that encouraged me to share my travels, projects, and things that inspire me. To all those who encouraged me, it should come as no surprise that some of my most inspired moments have come from my kitchen during some of my most inspiring kitchen convos.

I’m unashamedly a Daddy’s girl and although he passed away nearly three years ago I still consider myself so. My best kitchen chats were with my Dad, my partner in wonderment. During an all-day gab session and recipe testing for berry pie with Dad (the namesake for the recipe) we hit a conundrum. Heaven. As I stirred, measured, and tasted we debated eternity. How big do you think it really is? Could everyone from every country from the beginning of time really fit in there? We came to the mind-spinning conclusion that it must be really, really big. Then I asked, “do you think we’ll have jobs in Heaven? What would you do?” He replied, “I’d probably keep doing the same.” “Construction?” I asked. “No. Cook and talk with you.”

We may not have solved our ambitious questions about eternity that day but we did make a damn good pie. Terry’s Berry Pie as it is now affectionately named. Whatever his job may be up in Heaven, whether fixing the pearly gates or mending a broken heart, I hope he’ll keep the oven warm for me. On this National Pi(e) Day I am certain of a few things: Pi, 3.14 that is, will infinitely continue, eternity will forge on and the love of pie will remain.

Terry’s Berry Pie

36 oz. berries fresh, frozen or combination of both (I used blueberries, blackberries, raspberries and strawberries; organic and frozen)

1 cup granulated sugar and a few pinches

Juice of 1 to 1 1/2 lemons

4 tablespoons corn starch

4 scant tablespoons water

1 package (two pieces of dough) of Pillsbury brand pie crust dough- found in the refrigerated case

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In a medium saucepan on medium heat, add berries, setting aside about 1/2 cup blueberries. If frozen, allow berries to thaw over heat and natural juices to develop about 15 minutes. Once thawed, use potato masher to break up berries until desired consistency is achieved. Add remaining blueberries and leave whole. Add cup of sugar and lemon juice. Note: I like my filling on the tart side so I use the juice of 1 1/2 to 2 ripe lemons.

In a small bowl, mix cornstarch and one tablespoon of water at a time to create a “slurry.” Consistency should be a bit thinner than a paste. All four tablespoons of water may not be necessary. Add slurry to pot, increase heat to a light boil while stirring consistently. Once up to a light bubble, reduce heat and allow to thicken stirring occasionally for about 20 minutes. Remove from heat and set aside until cooled.

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Preheat oven to 425 degrees. Remove both pieces of individually wrapped dough from box. Note: You can certainly make pie dough from scratch, however, we used Pillsbury the first time and felt no need to change it. Unroll one piece of dough and secure on the bottom of pie dish. Add filling until just below rim of dish. You can add the entire second piece of dough to make a fully crusted pie, do lattice work or any pattern you desire.  Sprinkle remaining sugar on the top crust. Cover edges of pie with foil for the first 15 minutes of bake time to prevent over browning. Total bake time around 40 minutes. Filling should bubble slightly and crust should be golden brown.

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This cuteness was going on in my living room while my pie was in the oven.

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Keep up with rooted in moss on Instagram at @rootedinmoss