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Tools and Materials
Succulents (Martha used Aeonium, Crassula, Echeveria, Gasteria, Haworthia, Kalanchoe, Sedum, and Sempervivum)
Scissors
12-inch wire wreath frame
Sphagnum moss
Moistened soil
Soil
Copper wire
Pencil (or screwdriver)
Succulent Cuttings How-To
1. Cut off piece of succulent 2 to 3 inches long.
2. Leave cuttings out for a few days in order for them to dry and create calluses on the bottoms. New roots will grow from the stem.
Sphagnum Wreath How-To
1. Place a 12-inch wire wreath frame on sphagnum moss.
2. Pack moistened soil into frame.
3. Wrap moss around frame and soil.
4. Secure to frame with copper wire and wrap tightly.
5. Plant succulents into wreath. Use a pencil (or screwdriver) to help make holes.
6. Place succulent roots into holes. Press moss around roots and secure with floral pins, if necessary. Don't bunch them too tightly as they need room to grow. The succulents will take approximately 6 months to fully grow, depending on their environment. Don't hang upright until roots have fully grown.
7. To water, submerge in water for 10 minutes. Allow to dry completely between watering. Fertilize about once every 6 weeks.
3 cups fresh (cooked) sweet potatoes
1/3 cup butter
2 eggs
1 cup granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Topping1/3 cup all-purpose flour
1 cup brown sugar
1/3 cup melted butter
1 cup finely chopped pecans
Mix all ingredients for filling together until smooth, will be only slightly lumpy. Pour into lightly greased casserole dish. Mix together ingredients for topping with fork and sprinkle over mix; it will melt evenly to cover filling. Bake at 350 degrees for 30 minutes.
*Tip: boil sweet potatoes with cinnamon stick or a sprinkle of cinnamon for extra flavor.