BRING SPRING’S BEAUTY INTO YOUR HOME WI TH HELP FROM STRAWBERRY F I ELDS FLOWERS AND F INDS
out between the card racks and the succulent displays. He never minds a good scratch behind the ears.
For years, Strawberry Fields has been my go-to place to pick up flowers on Mother’s Day, Valentine’s Day, and birthdays. I also stop in when I want to get a “just because” gift for my wife. Everything in the store is made in the USA, and a lot of gifts are sourced right here in Virginia. They have hand-painted cards from Kelly McCants Creative, glass decorations from Emily Pollard Glass, pottery from Mary Hooper Handmade Pottery and ROB Ceramics, and even soaps from Naked Goat Soap Co. That’s just scratching the surface — the gifts I grab there are always a hit. When I picked Strawberry Fields for this article, I visited their website for the first time and found out they have even more to offer than I thought. You can join their Succulent of the Month Club (how cool is that?) or sign up for a flower arranging workshop. There’s actually one coming up this month on March 24 at 6 p.m. If you want to check it out, head to StrawberryFieldsFlowersandFinds.com/Workshops to register. It’s starting to feel like spring, and I personally think a bouquet from Strawberry Fields is a great way to bring the season inside your home. Pay them a visit down in The Fan at 423 Strawberry Street. I promise you won’t regret it!
One of my favorite spots in the entirety of downtown Richmond is Strawberry Fields Flowers and Finds. I like to shop local, so I was thrilled when I discovered it: a locally owned flower shop packed with bouquets, plants, handmade cards, and gifts! In the gloomy winter, all it takes to cheer me up is a trip to Strawberry Fields. They do a beautiful job with their arrangements, and the folks behind the counter are always nice. Even better, they have a shop dog who likes to hang
–Kevin Mottley
SUDOKU
SIMPLE BOK CHOY CHICKEN SOUP
DIRECTIONS
INGREDIENTS
1. In a medium saucepan, bring chicken broth to a boil. 2. Stir in red pepper flakes, soy sauce, sesame oil, and garlic. 3. Add bok choy leaves and rotisserie
• • • • • • •
3 cups chicken broth
1 tsp red pepper flakes
2 tsp soy sauce 2 tsp sesame oil
SOLUT ION
1 garlic clove, chopped
chicken. Simmer for 10 minutes or until the bok choy is dark green and tender. Enjoy with slices of your favorite whole- wheat bread!
10 leaves bok choy, thinly sliced
4.
2 cups shredded rotisserie chicken
Inspired by TheSpruceEats.com
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