Chris H. Olsen

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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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June 2017 - Great new article in "At Home" featuring a home Chris was involved in decorating. Here's the link

May 2017 - "Adventures in Travel" had a blast at the Edgemont House!

April 2017 - What an awesome Symposium Chris just appeared at. Read this review!

Chris and Linda Sue -

The Symposium was TERRIFIC. Everyone loved Chris, he won over the audience and we laughed and had the best time. Guests were lined up for a copy of his book and could not wait to speak to him. I am sure some of our out-of-town guests will be calling to try and book him! Thank you Chris for a super day! Please feel free to visit again and tour some of the beautiful gardens you did not have time to see. "What the Whaat!".

Cheers!
Mary Louise

April 2017 - Would you read this wonderful article about the Edgemont House! - LINK

March 2017 - It's time to Mulch People!

 

February 25th and 26th 2017 - Chris had a great time at the Arkansas Flower and Garden Show in Little Rock! More pics of our booths here.

 

Top FIve
 

MEAL OF THE MONTH!

Broiled Lobster Tails with Garlic-Chili Butter

Ingredients

4 - 8 ounces fresh or frozen lobster tails
1 - teaspoon finely shredded orange peel
1/2 - teaspoon chili powder
1 - clove garlic, minced
1/4 - cup butter

Clarified Butter (optional)

1. Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

2. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

3. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.

4. Makes 4 lobster tails


Appetizer of the Month

World's Greatest Deviled Eggs

Ingredients
4 SERVINGS
Kosher salt
8 large eggs
3 tablespoons mayonnaise
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped parsley, plus more for serving
2 dashes hot sauce (such as Tabasco), plus more for serving
Freshly ground black pepper

Preparation
Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
Top eggs with pepper and more parsley and serve with hot sauce.
Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.


Craft of the Month

You could do this in YOUR backyard!

 

 

Drink of the Month


Colonial has a new party planning guide online for hosting a book club.
Check it out here: http://colonialwineshop.com/bookclub

CUCUMBER FIZZ COCKTAIL

2 oz cucumber, peeled and roughly chopped
1 1/2 oz pear vodka
.5 oz St-Germain
.5 oz lemon juice
.5 oz simple syrup

Garnish:
1 mint, cucumber slices and lemon zest

Glass:
Highball

In a shaker, muddle the cucumber.
Add the vodka, St-Germain, lemon juice and simple syrup, and fill with ice.
Shake vigorously and strain into a highball glass filled with fresh ice.
Garnish with mint, cucumber slices and lemon zest and top with lemonade or club soda.


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

Clark

This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar in October.

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

Plant of the Month

June 2017 - Carnation

 

 

 

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