Anatomy of a Redesign – Part 1

June 25, 2012 by 2 Comments

I would describe myself as a nester.  I would also tell you that like alot of people, change is challenging.  However, you would never know these things about me by looking at my house and the evolution of my style over time.  I am constantly changing things around.

I never know when or why the inspiration to change something will hit me.  I had just such a moment in my dining room when I realized one small change would change the entire dynamic of my dining-living room space.

Once I have the idea of what I want to do, the next step is the floor plan.  Here is the current floor plan, to scale:

Dining Room Current Floor Plan

You can see from this lay out, the space is very small (narrow) so the options are limited.  The new floor plan will open up the space visually as well as practically, by improving traffic flow and allowing more space for the living room furniture by kicking it (slightly) into the plane of the dining room.  Here is the proposed new floor plan:

Dining Room Proposed Floor Plan

Here is the “to do” list:

  1. Build window seat
  2. Swag lamp over to new dining area
  3. Move antique cabinet to where the bench is
  4. Find a new home for the bench
  5. Make window seat cushions
  6. Remove leaf from dining table
  7. Store two of the four dining room chairs

Cost wise, this is a very economical re do that will have major impact.  The materials for the window seat should be $200, give or take.  Beyond that, since I already have the fabric, I only need some foam for the bench cushions which I would estimate to be appr. $50.

The result will be featured in next week’s blog article.

As always, thank you for stopping by!

xoxo,

Cindy

This will be removed and the bench (not pictured) will be removed and replaced with the antique cabinet shown in the picture below.

This area will be the new window seat/dining area and this cabinet will remain in the dining room, but moved to another place.

This won’t change, but will now become part of the window seat area for the dining table.

 

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Visits to Upstate New York and Spaghetti Sauce

June 21, 2012 by Leave a Comment

 

Spending your vacation in the stockades.

 

I’m Italian and many summers were spent with my mother’s family in upstate New York.  Upon arrival every summer, one ritual was to pay a visit to each and every household of our relatives.  Every house was full of the sights (plastic slipcovers on all the furniture and butterscotch candies in a dish) and smells of a typical old world Italian family.  The pungent smell of real parmigiana cheese and homemade sauce on the stove permeated every home without exception.

This recipe is one of my own but let’s give credit where it is due…my sister suggested some of the spices that eventually became the recipe.  It isn’t a particularly difficult recipe and it gets better come serving time, if you make it in advance by a couple of days.  The flavors meld really well together as each batch sits in the fridge.

The secret to this recipe is that I add some sugar which plays great against the red pepper flakes.  That is why I think of it as the sweet and the heat spaghetti sauce recipe.

Simple Homemade Spaghetti Sauce

1  medium onion, chopped

4  cloves of garlic, minced

1  pound of any ground protein of your choice (sausage, pork, beef, chicken, etc)

2  (28) ounce cans of Petite Diced Tomatoes

1  t. Fennel Seed

1  t. Dried Basil

1  t. Crushed Red Pepper

1  t. Dried Oregano

1/4  c. of sugar

1  t. salt

1/2  t. pepper

Warm 1 – 2 t. of olive oil in a saute pan; add onions and cook until translucent.  Add minced garlic and cook for 1 – 2 minutes more.  Remove from pan, set aside in a bowl and add ground protein into the saute pan and cook through.

In a separate bowl, mix the diced tomatoes, fennel seed, basil, red pepper flakes, oregano and onion/garlic mixture.  Take the mixture and place it in a blender (you may have to do it in two batches, depending on the size of your blender or you can use and immersion blender) and puree the sauce just until the tomato chunks and onions are reduced in size.  This should only take about 2 – 4 pulses with your blender.

Transfer the pureed sauce into a stock pot and add the ground protein of choice.  Stir in the sugar, salt and pepper and cook over low heat, covered for about 30-40 minutes and it’s ready to serve!

Fresh from the garden parsley and REAL parmesan cheese.

Freshly cooked pasta in a vintage collander.

Old Fashioned Comfort Food.

 

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Easy Breezy (and delicious) Upside Down Cherry Cake

June 14, 2012 by Leave a Comment

 

Cherry Upside Down Cake.

The batter gets this amazing golden crust during baking and the sugar/cinnamon topping maintains a certain textural balance by melting into the batter in some places and not doing so in others.

This recipe really is so easy, it’s almost impressive.  I have adapted the batter from an Ina Garten recipe and Ina does what she does best which is to create great flavors with relatively few ingredients.  So easy a caveman could do it! (sorry…I couldn’t resist saying that).

However, where I modified the recipe made alot of difference for me.    Her recipe calls for a granny apple and cranberry pie-like filling.  For my taste, the filling was too tart so I made a substitution with cherry pie filling and I think it tastes much better.  Truthfully, you can use any fruit pie filling because they are all complimented by the delicious batter.  My mother’s favorite is blackberry…so I always stock up when it is in season.

Now, if you are a purist…you can make homemade cherry pie filling.  I used canned filling because I quite like the taste of it and when I am entertaining and can find a way to make my life easier after all the shopping, cooking and cleaning…I am taking that route.

It is an every day favorite or just perfect for the holidays…either way, it is a sure fire EASY crowd pleaser.  Enjoy!

All American Easy Upside Down Cherry Cake

  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1 can of pie fruit filling of your choice or home made pie filling of your choice

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the pie filling evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Delicate Crust on Top with Light and Airy Cake Batter Below.

The cake batter is truly amazing.  It develops this thin, delicate crust while baking and with the cinnamon and sugar on top, it is heavenly tasting all while the cake itself is flavorful and airy.

Amazing Taste.

You can see here that the crust is slightly flaky which helps give it some great taste and texture.

 

 

 

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Coastal Leanings

June 11, 2012 by 3 Comments

The Simple Joy.

To the Sea, to the Sea.

I must go down to the seas again,

for the call of the running tide

Is a wild call and a clear call

that may not be denied.

My style has slowly evolved from Early American Primitive into New England Coastal Cottage.  Throughout my little shangri la are small references to the place that I long to be, all against a coastal inspired light palette.

Little Cottage Lamp filled with Seashells.

Sea Inspired Colors on a vintage tin.

Old Maritime Pewter.

Shiplap and Portal Inspired Mirror.

Gifts from the Sea in a Hurricane Lamp.

Coastal Design for leisurely reading.

Nautical Lantern from the Rafter.

Vintage Ship Model and Poets Lantern.

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Rosemary Orange Mustard

June 5, 2012 by Leave a Comment

 

Three Favorites.

 

I love the feeling of accomplishment when you do something for yourself.  This is a DIY blog, after all:).  My latest attempt at home made is making mustard from scratch.  I never really thought about making mustard from scratch until I accidentally came across a recipe from a culinary blog.  Further mining of the Internet yielded a recipe that includes two of my favorite flavors/ingredients: rosemary and orange.

So I gave it a go.  Although the recipe calls for grinding the mustard seeds a bit more, I showed some restraint and kept them close to whole, only grinding them enough to release the flavor from the seed.  I also used only yellow mustard seeds, even though the recipe calls for both yellow and brown.  I did this to keep the heat to a minimum (brown mustard seeds have more heat than yellow).  Even with the substitution…there is still plenty of heat.

The taste is something else because each flavor (orange, rosemary, cider vinegar, white wine) is pronounced and distinctive.  However, my research suggested these flavors will mellow out after a few days and they did.  I enjoy it as a condiment and marinade of sorts when roasting proteins.  It works equally well for both, particularly the latter.

This kind of recipe is very personal and might benefit from some trial and error to get the taste and consistency the way you like it.  For me, I preferred slightly less of each liquid.  Although the mustard did congeal over a couple of days, I still found it not to be viscous enough for my sensibilities so I modified it the second time around.  Have fun and good luck!

Always,

Cindy

The Basics.

A Simple Mix.

Bail Wire Jar with Chalkboard Label.

Rustic & Homemade.

 

Here is the recipe from www.apinchof.com:

Rosemary Orange Mustard

This grainy mustard is spicy hot but great for cooking or dipping pretzels.  The flavor improves after a few days so plan accordingly.

1/4 c. of yellow mustard seeds

1/4 c. of brown mustard seeds

1 and 1/2 T. of mustard powder

1/4 c. of water

1/4 c. of cider vinegar

1/4 c. white wine

minced zest of one orange (about 1 heaping tablespooon)

juice of same orange

1/4 c. of minced rosemary

few dashes of salt, to taste

In a blender, grind the mustard seeds to the texture of cornmeal.

Transfer to a small bowl and stir in remaining ingredients.

Allow to sit at room temperature for a couple of hours.

Stir again and taste for salt, adding more if desired.

Store covered, in the refrigerator for up to a month.

Yield: 1 cup of mustard

 

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Antique Find: Belgian Soda Bottles Repurposed

May 28, 2012 by 4 Comments

Blandin Vintage Bottles.

A three day weekend just isn’t a three day weekend if I don’t go antiquing.  A great find this weekend would have to be these vintage Belgian Soda Bottles found at a wonderful shop in downtown McKinney, Patina Green Home & Market.  A little Internet mining shows these Blandin Brand bottles are about 50 years old.  They just have a great look and feel to them and the minute I saw them, I knew that I was going to add bottle top dispensers and use them for holding olive and other oils that I grab for cooking.  Within the hour I had them washed and ready to go and really, I couldn’t be happier.

The picture above, is actually a grab from Napa Style.  They sold them at one point, although they are no longer available from that site…it is nice to see great style fits in anywhere.  Vintage soda bottles of all shapes, sizes and designs can be found readily on the Internet and the stopper/dispenser can also be found using the search term “bottle stopper dispenser.”

As a foot note to this article, I now want to change over other items, such as vinegars into these vintage bottles.  Doing a search for “vintage mineral water bottles” or “vintage spring water bottles” also yields an interesting selection of bottles.  Good luck!

Until next time,

Cindy

Antique Belgian Soda Bottles Repurposed.

Embossed "Blandin" Brand.

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The French Monogram

May 20, 2012 by 5 Comments

 

DIY Upholstered Headboard

 

I love french monogrammed sheets.   I generally find them when I go to the Round Top Antique Show.  There is a particular dealer, Touch of Europe, who always has quality, vintage linens and I always make it a point to stop by and pick up something.  The question, for me, is always “what do I do with it?”  They are so lovely, but they mostly sit on a shelf which isn’t a great showcase for the beautiful monograms.

One day, I got brave and decided that I was going to use one of my antique sheets to sew a slip cover for a homemade upholstered head board in my guest room.  I have to admit, I was a bit nervous cutting into that sheet.  But I finally just bit the bullet and did it and fashioned a slipcover for the headboard. I used inexpensive white denim for the back and the piping, and the monogram sheet for the front.  If I ever want a slightly different look, I can just turn the headboard around and showcase the plain, white denim side.

The headboard itself was fairly elementary to make.  I just used a piece of plywood, a 2 x 6 and some metal “L” brackets to hold it together.  The foam I purchased online.  I was able to get it custom cut, in one sheet wrapped in Dacron.  The company I used vacuum packs it so shipping is very reasonable.  I found it is much cheaper and produces a better product than trying to buy the foam at the hobby store which is expensive and has to be pieced together.  Click here to go directly to the foam website.

Touch of Europe and Foam For You can also be found on my Resources and Buying Guide page.

Here is a quick tutorial in the DIY headboard and the result.  More pictures of my guest room can be found on the My Home Tour page.

Thanks for stopping by!

Always,

Cindy

It is a freestanding headboard.

The foam, custom wrapped in Dacron attached to the plywood backing with spray adhesive.

Simple "L" brackets attach the plywood back to the 2x6 base.

A slipcover made from painters drop cloth used to help hold the foam against the plywood back.

The trick is to make the painters’ drop cloth slipcover slighty smaller than the finished measurement.  It is a bit of a tug getting it over the headboard, but doable.  This helps the headboard always maintain a full, stuffed look.  Another tip: wash both the painters drop cloth and the denim BEFORE you sew.  This also helps keep that fuller look.

The regular slipcover pulled on.

DIY Upholstered Headboard.

Delicate work makes this headboard special and a great showcase for The French Monogram.

 

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Lazy Sunday Afternoons

May 18, 2012 by 2 Comments

Lazy Sunday Treat.

If I am lucky and can manage to have a productive week, by the time Sunday gets here, I can choose to be a little lazy if I want.  The truth is that there is always something to do around the house, particularly my house.  So some porch time with some homemade Sparkling Raspberry Lemonade is just the ticket.  Recipe to follow.  Enjoy!

Mercury Glass votive holder used as a vase.

Vintage hankerchief with satin ribbon and a barrel clip to keep the flying critters away from the lemonade pitcher.

Very refreshing.

Sparkling Raspberry Lemonade

Ingredients:

  • 1 (12 ounce) package frozen unsweetened raspberries (about 3 cups)
  • 1 cup sugar
  • 1/2 cup water
  • 1 1/2 tablespoons grated lemon rind
  • 1 cup fresh lemon juice
  • 1 (1 liter) bottle chilled sparkling water or 1 (1 liter) bottle club soda
  • ice cubes
  • fresh raspberry (optional)
  • lemon slice

Directions:

Combine frozen raspberries, sugar and 1/2 cup water in medium saucepan.

Stir over medium heat until sugar dissolves and berries thaw.

Increase heat and boil 3 minutes.

Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in stainer.

Mix lemon peel into raspberry syrup in bowl.

Chill until cold.

Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend.

Fill 6 glasses with ice cubes.

Pour raspberry lemonade into glasses.

Add fresh raspberries to each glass, if desired.

Garnish with lemon slices and serve.

 

 

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Pretty Porches

May 15, 2012 by 2 Comments

 

Sit a spell, if you please.

I feel really lucky to live in such a great neighborhood. You sit on your front porch and people walk about and say hello, offer a compliment for your yard work or stop to pet your dog.  Two years ago, after Christmas,  one of my neighbors (whom I have never met) placed a photograph of my house taken during the holidays in my mailbox.  We had a White Christmas that year and she thought that my house looked so lovely with the snow and holiday decorations that she took a picture and left it for me, in the event I was out of town that day and missed it.  Now THAT’S what I am talking about.  As I said, I feel really lucky to live in this lovely little Anytown, USA.

Old Houses and Picket Fences.

Patriotic Colors of Summer.

Old Quilts for Cushion Covers and French Ticking Pillows.

Mason Jar is painted with Mercury Glass Spray Paint for a warm summer glow.

Screening is added to the top to keep the bugs out.

Pottery Barn clearance item for night time congregating.

Samantha Girl who is always ready to play ball.

 

Filed Under: Holiday and Seasonal, My Home, Uncategorized Tagged With: , , , , , , , , ,

Summer’s Bounty of Blueberries

May 12, 2012 by Leave a Comment

 

Blueberry Lemon Glazed Poppy Seed Cake.

 

I love to bake.  It truly satisfies my soul.  I happened upon a delicious recipe for Glazed Lemon Blueberry Poppy Seed Bundt Cake from the pages of Cooking Light.  Now I almost hesitate to tell you it is a Cooking Light recipe because you may infer that it lacks a little flavor because it is a reduced fat recipe.  Categorically, I can’t tell you how delicious this cake is.  It is extremely moist and flavorful, it’s the perfect ending to a long day.  Enjoy!

Nature's Best.

Moist and Flavorful.

Cake:

Cooking spray

1 ½ tablespoons dry breadcrumbs

1 ¾ cups granulated sugar

¾     cup butter, softened

4      large eggs

13 ¾   ounces all-purpose flour (about 3 cups)

1 tablespoon baking powder

1 tablespoon poppy seeds

½     teaspoon baking soda

½     teaspoon salt

1 ½ cups fresh blueberries

¾     cup nonfat buttermilk

1/3  cup fresh lemon juice (about 3 lemons)

1 teaspoon vanilla extract

1 teaspoon lemon extract

Glaze:

1 cup powdered sugar

1 tablespoon nonfat buttermilk

1 tablespoon fresh lemon juice

Preparation

1. Preheat the oven to 350°.

2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

 

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