Many flowers are available in multiple hues, so choose flowers that match or complement your wedding colors or theme. You may want to choose wild flowers, like sunflowers or daisies, if your wedding will be a casual affair, or exotic flowers, like orchids or hibiscus, if your wedding will be a formal event. Look at wedding and floral magazines as well as websites like Pinterest to get ideas about the size and type of bouquet you like best. Choosing seasonal flowers for your bouquet will save you money because they are more readily available than exotic varieties. Check your local supermarket to see what beautiful blooms they have in stock. You can also order your flowers online, if you want.  Spring and summer flowers include cherry blossoms, orchids, peonies, chrysanthemum, dahlia, and gardenias.  Autumn and winter flowers include Gerbera daisies, roses, sunflowers, alstroemeria, lilies, pansies, and carnations. You’ll need flowers with sturdy, long stems, such as roses, irises, carnations, alstroemeria, peonies, tulips, and freesia. Other great choices include calla lilies, Singapore orchids, ranunculus, sweet peas, gardenias, and lisianthus. A mixed bouquet looks best when there are three or four varieties of flowers plus foliage. Adding greenery to your bouquet gives it a well-rounded, natural look. Select one kind of foliage, or pick a few to give your bouquet more variety. Suitable foliage includes camellia leaves, eucalyptus gum, box, ivy, nandina, and leather fern. You can also use Queen Anne’s Lace, cress, wheat, scented geraniums, Bells of Ireland, flax, and basil.
++++++++++
One-sentence summary -- Choose flowers that tie into your theme or wedding colors. Select seasonal flowers. Choose flowers with long stems. Pick your foliage.

Q: While oven cleaner can be effective in getting rid of scorch marks, it should be used as a last resort because it is extremely caustic and may discolor the pan. You should never use it on a pan with a non-stick or other protective coating, though, because it will strip off the coating and ruin the pan. Because oven cleaner has the potential to damage cookware, you should only use it if you’ve tried other methods of cleaning your scorched pan and they’ve failed. If you’re planning to toss the pan anyway, it’s a worth a try to use the oven cleaner. Oven cleaner contains caustic chemicals that give off very strong fumes, so it’s important to take safety precautions before you use it. Cover your hands with a pair of rubber gloves to keep your skin safe from the chemicals. You should also make sure that your kitchen is well-ventilated before spraying the oven cleaner, so open a window or two if possible.  If you’re especially sensitive to fumes, you may want to wear a dust mask over your nose and mouth when you’re using the oven cleaner. Be sure to read all of the safety warnings on the oven cleaner’s packaging so you’re aware of any other safety precautions that you should take. Once you’re prepared to work with the oven cleaner, spray it over the scorched areas of the pan. Because the cleaner is so caustic, you don’t want to use any more than is necessary so cover the bottom of the pan with a light layer. You can use a brush to ensure that it’s spread over the entire pan. While spray oven cleaners formulas are usually the most common, you can also find cream and foam formulas that may work better when you’re cleaning a scorched pan. In order for the oven cleaner to fully penetrate the scorched areas and loosen the film and debris, you need to let it sit on the pan for at least a half hour. Because of the fumes, it’s best to place the pan outside while the cleaner on it. Cover the pan with a lid, and set it on a table or ledge outside your home. If you don’t have any area outside that you can set the pan, open a window and set it on the window ledge. After the cleaner has sat on the pan for approximately a half hour, use a scrub brush or sponge to scour the pan. The scorched film and debris should lift right off. Once you’ve cleaned the pan completely, make sure to rinse it extremely well to ensure that there’s no residue from the oven cleaner left on the surface. If you’re concerned about oven cleaner residue being left behind on the pan, wipe it down with a dry towel after you’ve rinsed it initially to see if anything comes off on the towel. You should definitely rinse it again if you notice any film, though you may want to rinse it again even if the pan is clean to be safe.
A: Make sure your pan isn’t non-stick. Put on gloves and open a window. Apply oven cleaner to bottom of the pan. Cover and set outside. Scrub the pan clean and rinse well.

Article: The best way to keep your sangria warm all through the evening is to let it simmer in a slow cooker (or crock pot). You could also allow it to simmer in a large pot or saucepan on the stovetop, if you don’t have a slow cooker. Rather than getting out your stemware, choose mugs for serving hot sangria. Not only will the mugs keep the sangria warmer than thin glasses, they also have a nice handle for holding on to the hot beverage. Hot sangria could potentially crack thin glasses, so avoid using these to serve hot sangria. You want all your spices and flavors to combine nicely, so this is an important step. Though you could simply heat the mixture and serve it, letting it simmer for a bit longer creates a more complex and nuanced flavor. Just be sure to keep the burner or slow cooker on a low setting. A cinnamon stick is the perfect garnish -- and stir stick -- for spicy, hot sangria. Pop 1 in each glass before serving. Add an apple or orange slice to the rim of the glass or pop a few fresh cranberries on top.
Question: What is a summary of what this article is about?
Serve hot sangria from the stovetop or a slow cooker. Choose heat-resistant glasses for serving hot sangria. Let hot sangria simmer for 20 to 30 minutes before serving. Garnish the drink with fruit and a cinnamon stick.