Wednesday, 05 November 2014 10:01

Arrange a Gift Floral Bouquet Like a Pro

For a fall gift bouquet that looks expensive but is (almost) dirt cheap, just follow this step-by-step guide supplied by Rikki Snyder, a Houzz contributor.  Whether you’re attending a holiday dinner party or want to give flowers to a loved one, putting together a professional-quality bouquet yourself is simpler than it seems. Tracy Goldman of Sabellico Greenhouses & Florist offers these step-by-step instructions on how to arrange a gift bouquet like a pro, and shares how to keep vase flowers fresher longer, use focal flowers to their fullest potential and make the most of accent flowers. Read and see more:


Published in Landscaping

Set your containers free from the patio — placed among plantings in the ground, they fill unsightly gaps, let you experiment and more

Karen Chapman, a Houzz contributor, shares her ideas, read more:


Potted Plant Ideas, Sheldon Landscape


Container Pot Ideas, Sheldon Landscape

Published in Landscaping
Friday, 11 July 2014 10:31

Planting Ideas: Life in the Crevices

Discover the beautiful planting opportunities hidden in rock walls, paver spaces and other garden gaps. Jay Sifford, Houzz contributor and garden designer shares great inspiration photo's . See more:

Published in Landscaping
Wednesday, 09 July 2014 08:37

July Check List For A Smooth Running Home

July is great time to tackle outdoor chores, from curb appeal to lighten up your home from clutter to energy bills. Here are 12 ideas from Houzz contributor Laura Gaskill.  Read More:

Lake Geneva, WI., Landscape Design Ideas and Construction Project, Sheldon Landscape

Published in Landscaping
Wednesday, 25 June 2014 13:59

How to Grow 10 Favorite Fruit Trees at Home

There’s no denying that the sweetest fruits are those picked off the tree at the peak of ripeness, whether it’s a bunch of cherries you’ve chased the birds away from; a peach so juicy, you have to bend over to avoid staining your clothes; or a crisp fall apple. So it makes sense that if you love fruit, you’ll love having your own fruit tree or trees in your garden, says Marianne Lipanovich, a Houzz Contributer.
Read more:


Published in Landscaping
Friday, 13 June 2014 13:22

8 New Uses for Your Side Yard

Turn your side yard into a glorious garden room.
Lovely to look at and delightful to use, these side yards meet a home's needs as dining, entertaining and living areas.
Read and see more of Debra Prinzing, a Houzz contributors ideas:

Published in Landscaping
Monday, 09 June 2014 08:27

Ten Commandments of Outdoor Decorating

Make your home’s outdoor space bloom using the most important elements. Whether you are entertaining family and friends or enjoying a private retreat experience of peaceful renewal by a water feature the exterior room concept is here to stay.  Read more on the  Ten Commandments for outdoor decorating.

Published in Landscaping

Rhubarb’s peak season is from April to June. It is such an underused ingredient and often dubbed the "pie plant".  Rhubarb’s stalks are soft and delectable when baked and make a divine pie filling. But pie is by no means the only way to experience rhubarb. It's delicious in all kinds of desserts.  This recipe has a 5 star rating on the food network site, is courtesy of Anne Burrell and is easy to make.  Don’t forget to serve with whipped cream or ice cream.
1 quart strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
1/2 cup sugar
1/4 cup cornstarch
1 orange, zested and juiced
2 tablespoons balsamic vinegar
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1 cup brown sugar
1 1/4 sticks butter, cut into pea-sized pieces
1 teaspoon vanilla extract
Pinch salt
1 to 2 tablespoons water
Total Time: Prep: 30 min ; Cook: 30 min

Yield: 6 servings

Level: Easy

Preheat the oven to 350 degrees.

Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

In a food processor combine the flour, oats and brown sugar and pulse to combine.
Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly.
Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly.
If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
Crumble the topping over the filling.
Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes.
Serve warm with whipped cream or ice cream.  It's berry delicious!

Published in Landscaping

These spaces are the epitome of indoor-outdoor living. If you moved them inside, you wouldn't have to change a thing.

See more:

Sheldon Landscape, part of the Schmechtig Landscapes family of companies, knows the power of design elements. Recognizing the exterior room concept trend is here to stay, the above Schmechtig InEx-teriors’ design project (photo above), evolved expressing an appreciation of the home’s aesthetics to create a complete and compelling exterior that is an extension of this Merchandise Mart DreamHome space (a 2010 project). Drawing on the fundamental points visible from the doors of this space, one can picture themselves entertaining family and friends or enjoying a private retreat experience of peaceful renewal by the waterfall feature.  The glass wall creates an illusion of looking upon the views of your landscape. The eco-friendly fireplace (EcoSmart available at Vesta, Chicago), entertainment and kitchen island serves as the centerpiece identifying the palette of colors for the overall plan.  The grill area’s glass tile, from Urban Archaeology, adds a little sparkle and illustrates a reflection of Mid–America Tile’s (Chicago Tile Institute) fireplace stone, with a sleeker and cleanable surface, while the Excalibur granite countertop from Global Marble and Granite Importers (Chicago Tile Institute) completes the modern elegance of the outdoor kitchen area.  The pergola structure gracefully wraps the dining and grill area providing intimacy.  The Cannes seating collection from Ebel provides both an entertainment and private retreat area and gently envelops the artisan sculpted Phillips Collection table.  Sophisticated chandelier from Kenneth Ludwig and outdoor fabric selections from Holly Hunt complete the inviting seating arrangement by adding exciting bursts of color and texture. The eco-friendly waterfall features a decorative glass backdrop infused with orchids to create an attractive calming focal point.  The soothing sound of the waterfall feature evokes feelings of serenity and meditation.  The symmetrically placed container pots provide seasonal color displays throughout the year.  Starting your day with your favorite morning beverage or ending the day with family and friends, this space provides everything you need for whatever suits your mood outside or in!



Published in Landscaping

It's time to begin our Recipe Thursday Segment since the weather has turned warmer, finally! Here's a wonderful salad from my friend Laurie Bakke, author of Laurie Bakke's Cookbook and owner of Sage Gourmet Kitchen Store in Hendersonville, NC. which just opened and includes a fabulous wine shop. To get Laurie's Cookbook visit and follow Laurie on Twitter @LaurieBakke

This is a fantastic main dish to serve as an entree or on a buffet menu. It is best served with some very crusty grilled homemade bread It is packed full of flavor and will be sure to please your guests time and time again.

1. Dressing:
2. 4 Green Onions - peeled and chopped
3. 1 C. Fresh Cilantro - roughly chopped
4. 1/2 C. Fresh Basil - roughly chopped
5. 1 C. Lime Juice - freshly squeezed
6. 2 Tbsp. Lemon Juice - freshly squeezed
7. 1 to 2 Tbsp. Sherry Vinegar
8. 2 to 3 Tbsp. Honey
9. 1/2 Cup Canola Oil or whatever oil you prefer
10. 1 Tbsp. Each Sugar and Kosher Salt
11. 1 Jalapeño Chili - halved and seeded
12. 1 tsp. Red Pepper Flakes

13. Salad:
14. 1 1/2 C. Fresh White Corn Kernels (frozen, if fresh is not available)
15. 15 Oz. Can Black Beans - rinsed and drained
16. 1 Medium Zucchini - medium dice
17. 1 Large Red Pepper - cored and medium dice
18. 3/4 C. Red Onion - medium dice
19. 1 Avocado - peeled, pitted and medium dice
20. 1 1/4 Lbs. Large Cooked Shrimp - peeled and deveined
21. Fresh Ground Black Pepper - to taste

1. For the dressing, blend first 7 ingredients in a food processor or with a blender stick until dressing is a smooth as possible. Slowly add the oil until emulsified. Add the sugar, salt, jalapeño and red pepper flakes to the mixture. Dressing can be prepared one day ahead. Cover and refrigerate until ready to use.
2. Combine the corn, black beans, zucchini, red pepper, and red onion in a large mixing bowl. Toss the salad with enough dressing to coat thoroughly and mix well. Add the avocado and shrimp and fold in gently. Add more dressing until it is well coated.
3. Season the mixture with salt and pepper, to taste. Cover and refrigerate at least 1 hour and up to six hours. If serving immediately, follow the recipe for avocado and shrimp be added. If making salad ahead, add avocado and shrimp when serving.
4. For garnish, sprinkle with chopped cilantro and basil.

Published in Landscaping
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