I love Pehr Designs for their modern take on household essentials. As a mother of two, I am always drawn to storage solutions. I’ve given up on organization (well, kind of) and I now just focus on hiding the clutter. Their canvas bins fit my bill and replace those ubiquitous canvas bins that have taken over everyone’s home…you know the ones I mean… Here are a few I pulled off their site but the one’s I saw at the NY Gift Show were my favorites.
I think I’ve touched on Faux Bois in the past but I recently came across a few new things that are exciting to share.
I picked up a great new fabric sample at the Brunschwig showroom last week. It’s called Wood Bark and comes in seven great colorways. Apparently it was pulled from the archives by Michael Smith. I can really see a whole room wrapped in it- wall upholstery, drapery, etc… now just how would I choose a color?!
Here are my three favorites:
The other faux bois I came across is Edelman Leather’s Woodland. I love the idea of a wood grain pattern in leather for a bench or ottoman.
I’ve been working on accessorizing a home for quite some time now and I keep coming back to this look. I don’t think the client would go for it but I am MAD for it!
As you know, Hastens beds( the Rolls Royce of mattresses) are upholstered in their signature blue and white check. They have a complete line of bed linens, stroller accessories, pajamas, etc that come in a small collection of neutrals.
I rarely try recipes from Bon Appetite…I generally find they are not so great and the pictures and articles are better thought out. However, I’m pregnant and I this really appealed to me and the ingredients were all on hand. I’d definitely improvise with the salad if radishes and cucumbers don’t appeal…tomatoes and avocado sound better to me next time….or tomatoes and radishes. Cucumbers aren’t my favorite in a salad.
I doubled the dressing so I can keep some in the fridge this week. It was really great, nice kick of heat. And it passed the husband test! Click on the link for the recipe.
I’ve been meaning to share this image. Plexi-Craft seems to be doing some fun new things. Love anything tortoise…image what they can customize with this!
I had a busy week and was unable to post my Super Bowl fiesta menu. The standout dish was the Mozza Chopped Salad…super easy and delic!
It looks like a ton of ingredients but I really think you can improvise. I subbed canned Goya chickpeas for a lengthy recipe of making my own. Bon Appetite!
Mozza Chopped Salad
For the salad:
Half of a small red onion (halved through the core)
1 small head iceberg lettuce
1 medium head radicchio
1 pint small sweet cherry tomatoes, halved
1 1⁄2 cups cooked chickpeas
4 ounces aged provolone, sliced 1⁄8-inch thick and cut into 1⁄4-inch-wide strips
4 ounces Genoa salami, sliced 1⁄8-inch thick and cut into 1⁄4-inch-wide strips
5 peperoncini, stems cut off and discarded, thinly sliced (about 1⁄4 cup)
1⁄2 cup oregano vinaigrette, plus more to taste (Recipe follows)
Juice of 1⁄2 lemon, plus more to taste
For the oregano vinaigrette:
2 1⁄2 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, 1 smashed and 1 grated or minced
1⁄2 teaspoon kosher salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper, plus more to taste
1 1⁄2 cups extra-virgin olive oil
To prepare the salad: Separate the layers of the onion, stack two or three layers on top of one another, and slice them lengthwise 1/16-inch thick. Repeat with the remaining onion layers. Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad. Drain the onion and pat dry with paper towels before adding them to the salad.
Cut the iceberg in half through the core. Remove and discard the outer leaves from the head and remove and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, and slice them lengthwise 1/4-inch thick. Repeat with the remaining leaves and thinly slice the radicchio in the same way.
Cut the tomatoes in half, season them with salt, and toss gently to distribute the salt.
Combine the lettuce, radicchio, tomatoes, ceci, provolone, salami, peperoncini, and onion slices in a large, wide bowl. Season with salt and toss to thoroughly combine the ingredients. Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing. Taste for seasoning and add more salt, lemon juice or vinaigrette if desired. Pile the salad on a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano on top and serve.
To make the oregano vinaigrette: Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using. Makes a little more than a cup.