While I think this simple DIY is ideal for Mother’s Day (P.S. send the link to hubby and have him supervise the craft with the kids), I also happen to think that adding paper napkin roses to your table setting is worthy of any special occasion this spring, from showers to birthdays to tea parties.
You could, of course, apply the same folding technique to proper cotton napkins if you want to make this feel a little more fancy, but paper napkins work just as well and have the added bonuses of being available to purchase in large quantities, in lovely flower-ey colours, and they easily sit inside almost any jar or drinking glass you’ll be placing on the table.
For this project you will need:
To make the outer leaves:
To make the rose:
A quick note: I purchased my napkins at my local dollar store, which, I have to say, is stocked with a stellar selection of colours and patterns for spring and summer.
Each year on Mother’s Day, I host a brunch for my mom, mother-in-law and sister. This surprises some people as they assume that because I’m also a mother I’d want to have breakfast made for me. The truth is, I’m not one for eating my morning meal in my bed (the crumbs!) and I really like feeding others so this works well for me, too.
Having said that, I also have no intention of standing stove-side all Sunday morning, which means my entire menu is mostly make-ahead. This year I’m planning a build-your-own scone bar with assorted biscuits, spreads and berries. The scones are already in my freezer, premade, cut out and portioned. The berries can be washed and sliced on Saturday, and come Mother’s Day morning I only need to whip some cream, spoon store-bought lemon curd and jam into small bowls, pop the scones in the oven, and turn on the coffee machine.
This simple breakfast is satisfying for all, and by the time we’re finished eating and everyone heads home it’s barely noon, and I have the whole afternoon ahead of me to relax. If you’re interested in planning your own brunch here are a few of our favourite scone recipes:
One thing to note: I like to use icing sugar in my whipped cream instead of granulated sugar as the powdered sugar helps to stabilize the cream ensuring it’s possible for me to make it advance.
Also, if it happens to be too hot for coffee or tea this weekend, you can consider making our cold-brew option, which is perfect for sipping in the backyard or on the stoop.
Happy Mother’s Day!