Creating a seashell wreath is a great way of displaying those beachcomber treasures and it is the easiest of projects to complete. Not only will it serve as a nostalgic keepsake from your beach holiday, but it will also make a summery beach splash in your home.
Materials You’ll Need
- 16″ foam wreath ring A newspaper
- Clear drying craft glue
- About 10 metres of 1 ½ inch ivory ribbon
- Glue gun and glue sticks
- flat-head pins
- A wire cutter
- Spool of 24-gauge wire
- About 200 assorted seashells
- One small luggage tag and a fine-line marker pen
- Place the foam ring on a newspaper-covered surface. With the ribbon still attached to the spool, affix the raw edge to the top using a dab of craft glue and securing with three pins.
Pulling the ribbon taut as you go, wrap the wreath ring by threading it through the centre of the wreath, up and over, and applying a dab of craft glue to the back every four to five inches to keep it in place. Continue wrapping and gluing until the wreath is completely covered.
Snip the ribbon from the spool and glue the raw edge to the back of the wreath. Secure the ribbon with a couple of pins.
To create a loop for hanging, cut off a 24″ piece of wire, bend it in half and twist the loose ends together to create one 12″ doubled piece.
Pass the wire through the back centre of the wreath, twisted ends first. Wrap the wire up and over the top of the ring. Twist the ends together at the top of the wreath. Bend one end of the wire around your little finger; then twist it around itself to form a small loop.
Hot-glue large and medium-size shells to the front of the wreath, varying their direction. This is a bit like completing a jigsaw and my advice is to place the shell on to the wreath and see how it looks before committing to glueing it in place.
Glue the smaller shells to the inside and outside edges of the wreath. Fill any spaces by hot-gluing smaller shells to the exposed areas or, if necessary, on top of larger shells to create depth and interest.
Finally take the luggage tag and write on it where the shells were collected from and record the date. Glue the tag on the back of the wreath to serve as a reminder to you and your loved ones in years to come.
Hopefully, you will now feel inspired to capture memories in a nostalgic way and will take great pleasure in preserving the memoirs of your holidays.
Food has always been of great importance to Seren and despite her being renowned for her historical recipe recreations, her culinary skills were not honed, in the kitchens of top restaurants, but in the home kitchen from the age of being able to hold a wooden spoon.
When Seren was born her mother was taken ill and so she spent her early years being cared for by her grandmother, Minnie. This was to prove instrumental in the development of Seren’s love of cooking, for her grandmother was an accomplished cook, who’s kitchen was always awash with terrine’s, home-made pastry and traditional puddings. Minnie’s love of good food and her zest for life meant Seren’s childhood was filled with days of hedgerow picking, baking, traditional preserving and cooking recipes from the depths of a family copy of, Mrs. Beeton. She learned from an early age how to make Victorian puddings alongside elaborate noble pies and perhaps this explains her love of pastry making and the reason she won an accolade from The Great British Pie Awards this year.
Today Seren has great skill in bringing historical food to life and making it accessible and understandable to the modern cook and diner. Her enthusiasm and love of historical food and British cooking is evident in her presentations and she loves to revive forgotten recipes. She recently took part in ITV1’s Country House Sunday and has given live cookery demonstrations across the country at food festivals, historical houses and castles.
Trained as a herbalist and nutritionist, she has a deep understanding of improving health through food. Her interest in historic remedies and herbal folklore eventually extended to researching British food history, and reignited her early passion for cooking. Fifteen years on and Seren has amassed extensive knowledge and is now renowned for her historical food recreations and interpretations.
Seren’s interest in food history does not just extend to old recipes and cooking techniques, but to ingredients and manufacturers. From the age of fourteen Seren has collected food and drink packaging from early Victorian to the 1960’s. Her collection is now extensive and provides a wonderful snapshot in time that accompanies her vast knowledge of the development of British food and drink companies throughout history. She also has a huge collection of antique kitchenalia and moulds which she uses to replicate historical recipes and portray past eras.
Her training in herbalism and nutrition has not been wasted for despite her merits as a food historian and period cook she also delights in creating British Classic dishes for those with food allergies and intolerances (such as gluten and dairy intolerant). Her botanical knowledge has made her a keen wild food educator and forager that lends unusual as well as historical twists to all her cooking. There are also many points at which food and medicine intertwine throughout history and Seren is able to portray these developments and has also undertaken a lot of research into the British spice trade.
To Seren historical food is not a job, but a way of life.
Visit Seren's blog: Serenity Kitchen