Chris H. Olsen

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(Above) How about some backyard privacy this Summer?
Chris H. Olsen is a nationally known home and garden guru, designer, author, TV personality and public speaker. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers.
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Be sure and check out the Edgemont House website - and inquire about tours!

 

Todays THV

 

At Home Blog

Botanica Gardens

Plantopia

Colonial Wine & Spirits

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August 2018 - Apparently the Force was with Chris and Botanica Gardens - because Arkansas Times voted them best Landscaper Designer and Landscape Designer in the State!

July 2018 - This article was fantastic! You have to read it! LINK

March 2018 - Check out this awesome ten page article on the resurrection of the Edgemont House! Link to Article

January 2018 - Chris talks about things that are Winter Hardy.

 

September 2017 - Chris H. Olsen's Little Rock store Botanica Gardens has released its Fall Newsletter! You can read it here.

September 2017 - Check out this great article in the Arkansas Democrat Gazette! link

 

Top FIve
 

MEAL OF THE MONTH!

Classy Chicken

Ingredients

Directions

  1. Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
  2. Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
  3. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.


Appetizer of the Month

Baked Brie

Combine 1 drained can cannellini beans, 1 cup chopped drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar, 1/4 cup diced provolone and 2 tablespoons each chopped parsley and olive oil. Serve on toasted Italian bread.

Ingredients

Directions

Preheat the oven to 350 degrees F.

Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.

Serve with crackers.

 

Craft of the Month

You can have Backyard Privacy!

 

Drink of the Month

Tropical Summer Spritzer


INGREDIENTS:
1 ½ cups orange juice
1 ½ cups pineapple juice
1 (750 mL) bottle of Toso Brut
½ cup strawberries, thinly sliced

DIRECTIONS:
In a pitcher, mix orange and pineapple juice together. Pour orange-pineapple mixture into champagne flutes until half full. Fill glasses with white wine.
Serve immediately, garnished with strawberries, if desired.



 

Clark

LINK TO TASTING BAR

 

Links:
http://www.colonialwineshop.com/

Visit the Colonial Tasting Bar at this link

 

Find them on Facebook here:
http://Facebook.com/ColonialWines

For a complete schedule of Tasting Bar events visit, http://colonialwineshop.com/calendar

 

Plant of the Month

August 2018 - Calla Lily

 

 

 

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