Secondary beams got put up in family room!
Paint samples are everywhere!
Kitchen beams (they look darker than they are)
Family room
Kitchen beams
Dining room
Close up of dining room molding
Living room
Living room molding
Living room
Love how they distressed the wood surround around the garage doors
The limestone porch well under way......
Limestone above walk out basement
Close up of one of the cabinet fronts
Some of the molding for kitchen drying
More kitchen!
More kitchen getting first coat of paint then will come the glaze
Bathroom vanity
Guest bath vanity
The doors drying
The kitchen beams
The various finishes, many with a "limed finish" that we are after
This is the one we think we are going with......love it
They started to put up the other beams in the family room (the curved beams)
Getting taught by the famous Jacque Pepin...wow!
This right is reason alone to attend!
Tom Collechio
A PRETTY PAIR OF EARRINGS. I like to wear pretty earrings with maybe a great cuff, bracelet or chunk link bracelet, nothing more. I think these are so pretty! They were designed by Migel Ases, who I had never heard of. Love the quatrefoil design. So, I wanted to find out more about this designer and well, two earrings later, here is his link and a few more gorgeous reasons why I had to take the plunge! Miguel who is Madrid born, creates his beautiful pieces out of fresh water pearls, 14 kt gold fill, sterling silver and semi precious stones. I love these pieces.........Click here to visit his site.
NAVY MONOGRAMS FOR MY SON. As I am starting to plan out rooms, I am concentrating on the rooms that I know will be ready when we move, namely the kitchen, breakfast room, a guest room and my sons bedroom. For my sons room we already ordered this classic pale tan plaid carpet and I want to use accents of navy and cream. Have gotten some inspiration from the pictures below. I see two large pillows with a navy monogram but keeping the rest of the bedding simple. Mostly cream bedding (thats what he wants) with tan and navy accents. What do you think? First is his carpeting........
BRASS LANTERNS FOR ABOVE MY ISLAND. Now my search is officially on, I would love to find something old/antique otherwise will get something new and will antique it myself. I need a pair as the island is long, a pair will look more balanced than a single fixture. I am sure if I search hard enough in blogworld I will find an abundance of "how to's' as I know people do that all the time- I have seen people take a new fixture and make it look old.......any thoughts?
INA GARTEN. Am a big fan of Inas, her recipes are as friendly and wonderful as she seems to be. I know if we meet we are destinted to become great friends who will hang out in her Hamptons kitchen, have cooking fests and who knows maybe we will have our own show aptly named "Ina and company". LOL....OK I know I am getting ahead of myself and in the meantime will continue to enjoy and try her wonderful recipes, two of which are here and are fantastic summer staples. I promise you they will be big hits! Bon Appetit!
Summer Garden Pasta ( Ina Garten, Barefoot Contessa at Home)
Ingredients:
2 pints cherry tomatoes, halved
good olive oil
1 TB minced garlic (6 cloves)
9 large basil leaves, julienned, plus more for serving
1/4 tsp crushed red pepper flakes
kosher salt
1/4 tsp freshly ground black pepper
1/2 pound dried angel hair pasta
3/4 cups freshly grated Parmesan cheese, plus extra for serving (she
suggests grinding cheese in a food processor fitted with a metal
blade, instead of grating – gives it a nice texture)
good olive oil
1 TB minced garlic (6 cloves)
9 large basil leaves, julienned, plus more for serving
1/4 tsp crushed red pepper flakes
kosher salt
1/4 tsp freshly ground black pepper
1/2 pound dried angel hair pasta
3/4 cups freshly grated Parmesan cheese, plus extra for serving (she
suggests grinding cheese in a food processor fitted with a metal
blade, instead of grating – gives it a nice texture)
Directions:
Combine cherry tomatoes, 1/4 cup olive oil, garlic, basil leaves, red
pepper flakes, 1/2 teaspoon salt, and the pepper in a large bowl. Cover
with plastic wrap, and set aside at room temperature for about 4
hours.
pepper flakes, 1/2 teaspoon salt, and the pepper in a large bowl. Cover
with plastic wrap, and set aside at room temperature for about 4
hours.
Just before you’re ready to serve, bring a large pot of water with a
splash of olive oil and 2 TB salt to a boil and add the pasta. Cook al
dente according to package directions (about 2-3 minutes). Drain pasta
well and add to the bowl with the cherry tomatoes. Add the cheese and
some extra fresh basil leaves and toss well. Serve in big bowls with
extra cheese on each serving.
splash of olive oil and 2 TB salt to a boil and add the pasta. Cook al
dente according to package directions (about 2-3 minutes). Drain pasta
well and add to the bowl with the cherry tomatoes. Add the cheese and
some extra fresh basil leaves and toss well. Serve in big bowls with
extra cheese on each serving.
GREEK PANZANELLA SALAD
Good olive oil
6 cups (1-inch cubes) French or Italian bread, fresh or day old
Kosher salt
1 hothouse cucumber (unpeeled)
1 red pepper, large-diced
1 yellow pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, sliced in half-rounds
1/2 pound feta cheese, cubed (if you don't like feta substitute with mozzarella)
1/2 cup Calamata olives, pitted
6 cups (1-inch cubes) French or Italian bread, fresh or day old
Kosher salt
1 hothouse cucumber (unpeeled)
1 red pepper, large-diced
1 yellow pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, sliced in half-rounds
1/2 pound feta cheese, cubed (if you don't like feta substitute with mozzarella)
1/2 cup Calamata olives, pitted
FOR THE VINAIGRETTE:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1/2 cup good olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1/2 cup good olive oil
1/2 teaspoon freshly ground black pepper
1. Heat 3 tablespoons of olive oil in a large sauté pan. Add the bread and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned.
2. Meanwhile, cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Discard the seeds and slice the cucumber 1/4 inch thick and place in a large bowl. Add the red pepper, yellow pepper, tomatoes, and red onion.
3. Next, make the vinaigrette: Place the garlic, oregano, mustard, and vinegar in a small bowl and whisk together. Whisking constantly, slowly add the olive oil to make an emulsion. Add 1 teaspoon of salt and the pepper and taste for seasoning.
4. Add the feta, olives, and cooked bread cubes to the bowl with the salad and add the vinaigrette and toss lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperatureEnjoy!
Well, that's as much sensory overload as I can handle for now. How about you...anything exciting you this week that you care to share? Would love to know about it! Hope you have an enchanted day!
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