Floral design by Andrea Ancel, AIFD, CFD; FTD Director of Design Sponsored by FTD MATERIALS BOTANICALS FROM FTD FLOWER EXCHANGE Rosa spp. (hybrid tea rose) Papaver nudicaule (Iceland poppy, Icelandic poppy, Arctic poppy) Helleborus orientalis/H. x hybridus (hellebore, Lenten rose) Hydrangea macrophylla (mini green Hydrangea, mini green hortensia) Viburnum opulus ‘Roseum’ (snowball, Guelder rose) Ozothamnus diosmifolius (rice flower) Daucus carota (Queen Anne’s lace, wild carrot) Scabiosa stellata (starflower pincushion, paper moon) Amaranthus caudatus (love-lies-bleeding, tassel flower, foxtail amaranth) Chaenomeles speciosa (flowering quince, Japanese quince) x Fatshedera lizei ‘Variegata’ (tree ivy, aralia ivy, bush ivy) HARD GOODS FROM FTD MARKETPLACE FTD Signature Collection Large Cinched Vase (Item #2021L) http://ftdi.com/grow/

food styling by Jillian McCann Art Direction & Videography by Tarji Michelle music by bensound.com

The best cheeseburger dip made with French’s Classic Yellow Mustard and French’s Ketchup. Try it, it’s a winner… We Promise! -RECIPE- http://bit.ly/1nD6vc0 Ingredients: 1/2 lb. ground beef, (can use up to 1 lb. of ground beef.) 1 (8 oz. pkg.) cream cheese, softened 1/2 cup shredded American cheese (or substitute 1/2 cup of cheddar cheese) 1/4 cup FRENCH'S® Tomato Ketchup 1/4 cup mayonnaise 2 Tbsp. FRENCH'S® Classic Yellow Mustard 2 Tbsp. FRENCH'S® Classic Worcestershire Sauce 2 Tbsp. dill pickle relish Directions: BROWN meat in skillet; drain and set aside. COMBINE all other ingredients in deep pie dish. Fold in meat. HEAT in 350°F oven for 15 minutes or until hot and bubbly. Garnish with bacon crumbles and French's Crispy Fried Onions , if desired. Serve with pita chips.