Advertise on podcast: BFF: Beauty · Food · Flowers

Where have the summer weeks gone?  Time has flown by, and before we say goodbye to these warm months, we're catching up with our summer projects...and the food we've eaten! From pizza ovens to sunflowers and even African jerky, we're bidding a fond farewell to the past three months and looking forward to the fall with home parties, freshly cut flowers, and gorgonzola cream.

We were gifted with the presence of singer, writer, and chanteuse April Walsh in Episode 20.  During the pandemic, April got creative and started presenting livestream concerts from the comfort of her own home.  Now, she regularly performs throughout California when she's not writing historical fiction.  She graces our studio with three songs, noting her love of Edith Piaf and the female vocalists of the 1940's.  Perhaps we'll be able to pin her down for a warehouse concert?  Tune in and find out!

Our calendars are full and we couldn't be happier!  In this episode of BFF, Paul and Annie celebrate National Best Friends Day with iced coffee, candy and teddy bears!   Annie details her recent event with Mercy House, and Paul explains a bit of prep work that must go into floral design. Annie prepares to celebrate her graduation and birthday, and Paul updates us with a long list of events he's been called to design.  Dahlias, silk roses, and cherry trees abound!

What's one sign life is returning to normal?  High traffic patterns in California! Our BFFs are venturing out into new business adventures!  Annie reveals a few details about her upcoming line of all-natural dog treats, and Paul shares a few galas he's arranging flowers for. Gardens are coming alive and schools are wrapping up for the year.  Will Annie be moving by the end of summer?   What will she use her food laser on next?  And, will she ever get into technology?!? All these questions will be answered in Episode 18!

Happy Mother's Day to all of the women who have loved and nurtured us!  We're celebrating motherhood today, as Annie and Paul announce they're working together on a new even with Foster All, an organization near and dear to their hearts. Annie talks about her experience with fostering and adoption, and offers some touching quotes you may want to use in your Mother's Day card.  She also shares details about a new laser machine that will help her with future clients and parties. Paul's dog Blaze makes a special cameo, Annie decides to go back to school (again!), and little glimmers of hope appear to give us strength to get through the next few months.

All work and no play makes Paul and Annie crave delicious food!  As the school year draws to a close, Annie reflects on her course load and favorite movies.  Paul waxes optimistic about the floral business getting busier, and also offers his tips for springtime arrangements. Nostalgia reigns supreme in a sweet discussion about childhood flavors -- sweet peas, mango trees, and scalloped potatoes win out over Paul's least favorite, turnips.  Guava jam and Portugese sweet bread are two of Annie's favorite pairs, while Paul opts for cauliflower and bechamel.

With springtime comes new beginnings, renewal, and hope.  That's what Annie and Paul are discussing today, as they talk about post-Covid travel plans, a return to normalcy, and what's to come. Coffee lover Annie gets a gift of Death Wish coffee from Paul, and the two discuss what truly comprises a fantastic cup of joe.  The two BFFs also make future travel plans, discuss what's in bloom, and how life is slowly coming back for both of their businesses.

It's Strawberry Fields forever in the latest episode from BFF!  Annie and Paul share their tasting experience with white jewel strawberries, a rare Florida variety with pale white skin and intense sweetness.  You'll learn all about the history of this berry delicacy, how much it costs, and where you can find it. Our duo also discusses the colorful fruits and veggies they love to cook with, including purple beans, orange cauliflower, pink pineapples, and black tomatoes.  Plus, you'll hear inspiration for beet chips with bechamel sauce, info on upcoming episodes, and a fun story about the Santa Anna winds.

In a week that contained both Valentine's Day and Fat Tuesday, Paul and Annie have certainly had their hands full! Paul talks about the highs and lows of arranging flowers for gatherings during COVID, including weddings and unexpected cancellation.  Annie shares the expansion of her culinary meal planning business and a few items from recent menus.  She also details her early mornings and how she prefers to prep food for clients. Plus, Paul and Annie preview a few upcoming episodes with guests from TreCeuticals in Arizona and a special butcher shop in California!

"Beauty is wherever we are, and whoever we're with!" This sentiment kicks off our Valentine's Day episode, and we've got ideas and suggestions for you to make this (socially distant) holiday one to remember for you and your cherished loves! Planning a small dinner? We've got a few subtle touches to make your evening pop.  Those planning to propose will even find a few tips to create the perfect moment. We'll also discuss early planting for the spring and what crops are best to consider after the final frost.   And, what episode wouldn't be complete without innovative food ideas?  Learn how beet chips can function on a charcuterie board and how Annie makes vegan pasta for customers with special diets.

After a brief hiatus, your favorite wine and food lovers are back!  Paul and Annie reunite to talk about what they've been doing in 2021.  Annie's been busy with college class, while Paul has been prepping for flower cutting courses. Annie's catering business is busy as ever, and Paul celebrated his one-year anniversary at Lake Arrowhead.  They discuss all of the episodes they've worked on so far, and look towards the future with visits to Arizona and beyond!

Head into a catering kitchen with Annie and Paul on this week's episode of BFF! Annie's cooking up some beef bourguignon, gruyere and havarti grilled cheese sandwiches, vegan carrot cake, and other delicious delectables.  Plus, she details how she creates a menu for those with allergies and special diets.