Friday, January 29, 2010
the back bay framery is right around the corner from where we live and i've yet to be in there, mainly because i've never had anything worthy of such incredible framing. but li certainly fixed that for us this past october, now all we have to do is choose our favorite (a nearly impossible task) can you see penny & maple in furry mix of adorableness?...
Thursday, January 28, 2010
Cat Doesn't Let Dog Eat - Watch more Funny Videos
i'm mega-crushing on this vintage garden wedding featured on green wedding shoes blog today! first of all, is this not the best looking couple you've ever freakin' seen? gosh, even their entire wedding party looks like a group of models!..
i really love the idea of a backyard wedding (hint, hint) too, and these two hit the nail right on the head with the location & decor. i'm a sucker for such gorgeous lighting fixture usage...
their invitations & wedding programs were as sweet as can be. i'm especially fond of how they wrote a little something about each member of the wedding party, it's a great way for guests who don't know the wedding party as intimately as the bride & groom to get a little insight into the relationship...
speaking of inspiration...this is an incredible account of one families decision to scale back in their own lives to help others. the power of half is the book the father & daughter wrote about downsizing their house and giving some of the proceeds to charity and about scaling back on other non-necessities in life. if more people could be like them this world would be a much better place.
when i was in graduate school for interior design a teacher once told me that there are no new designs, everyone just recycles design and tweaks it a little to call it their own...encouraging educator wouldn't you say? but i often wonder now that i am out of school & working how many of my designs are actually my own. or, like aaron russell said, do i get inspired by other people's work, tweak it, and call it my own?
with that being said, where do you look for inspiration for your home?
aside from blogs, i like to look at houzz and my home ideas for some fresh 'inspiration'.
Wednesday, January 27, 2010
Tuesday, January 26, 2010
this amaryllis was a gift to my company by an incredible landscape architect we collaborate with. i brought it home because plants in our office tend to get neglected. i think it was very happy to come live with us, don't you think?
jenny used the 'deep ocean' chalkboard color on top of her seafoam walls in her workspace, clearly using it to keep track of her bazillion orders she has to fulfill! I suggested either adding some casing molding around it (painted another fun color) to 'frame' it from the rest of her walls, or even finding a funky, large picture frame find at a flea market.
by the way, it's her dog so awesome to model beside what looks like a potential shower curtain???
i am having minor heart palpitations over this kitchen hooked on houses (via mls listings) just posted. oh, how i love those floor to ceiling glass cabinets to show off neatly stacked bowls, glasses, serving platters galore. and those dark stained wide plank floors juxtaposed against the clean white cabinets are just divine. surely i'd cook more if i had a double over/ double burner range & mega hood like that in my house, with plenty of counter space on that industrial influenced island. a girl can dream can't she???
Monday, January 25, 2010
i once found knock-off's at home goods of these restoration hardware lamps, no one can tell the different (except me and anyone i tell the minute they walk through the door)...
dedra crackled glass lamp from arteriors home
bancroft crystal lamp from pottery barn
or maybe with these lovely black shades...
Sunday, January 24, 2010
i just noticed this lemon risotto with brussel sprouts recipe on nytimes.com i think i'd like to try, but the boyfriend doesn't like brussel sprouts. i on the other hand dislike nothing (except salmon & anchovies), vegetables are certainly my favorite...
1 pound Brussels sprouts, ends trimmed
Salt to taste
2 quarts well seasoned chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced
Freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 teaspoons finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.
2. Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
3. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.
4. Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Yield: Serves four to six.
but these photos of my sister & brother-in-law from mlk day weekend in tahoe with their friends take the cake. i especially love how tight my brother-in-laws outfit is...
sis, i think these should definitely be your holiday card next year!