Welcome to the Official Website of Chris H. Olsen!
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.
Jhemajang ("hema-jang") is the art of mixing it up.
Chris H. Olsen has created an exclusive line of plant combinations that exist of hearty plants that are specifically chosen to be not only tough but beautiful. Why stop there? Chris has also designed a Jhemajang furniture line that is
for indoor and outdoor use. Based on the principle of "jhemajang," you can mix and match the chairs, benches, and tables with any of the different designs we offer. Visit Botanica Gardens and Plantopia to see these new products. Learn more here.
Chris H. Olsen just opened a new nursery called Plantopia. Unique and different, Plantopia is "wholesale to the public" in the old Lakewood Gardens location at 3101 North Hills Blvd., North Little Rock, 72116. We carry a huge assortment of shrubs, trees (containered as well as ball and burlap), roses, perennials, annuals, pottery, fountains, chemicals, tropicals and even bulk materials all at great prices. Plantopia -"balance between quality and low price."
Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.
2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.
Succulents are the unsung heroes of houseplants — super-cute and virtually indestructible (you only need to water them once a week!). They add a welcome pop of greenery to any book collection when planted in clear vases filled with pretty river stones. Here's how to create your own.
Snag a few succulents at a nursery or hardware store. They come in a variety of shapes and colors, so play around with the assortment you choose until you find a mix that makes the maximum visual impact. You'll need three to four plants per bookend.
Grab an old wooden tray or lay out newsprint to cover your table before you remove the succulents from their pots. Leave the dirt surrounding the plants' roots (you'll need it to re-pot them in the bookends), and put the rest to the side.
To complete the project, you'll need two glass cylinder vases. Note: One needs to be small enough to fit inside the other, with a few inches of free space left around the edges.
After you place the smaller vase inside the larger one, fill the gap between them with smooth river rocks (available at craft stores). You can also place some stones on the bottom of the larger vase to raise the smaller vase up a bit, if necessary.
Plant your succulents into the smaller vase, adding some of the dirt you've set aside to fill the container. Finally, top the arrangement with more river rocks to hide any glass that's still peeking out.
2 tablespoons (1 ounce) freshly squeezed lime juice
2 teaspoons sugar
8 fresh mint leaves, plus more for garnish
1/4 cup (2 ounces) White Rum - Bacardi Recommended
1 cup ice
2 tablespoons (1 ounce) club soda
Lime slice for garnish
Add lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint and helps the sugar dissolve into the lime juice.
Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra mint leaves and a lime slice.