MODERN WING CHAIR WITH CERUSED OAK FEET IN IVORY PLAIN WEAVE UPHOLSTERY
SEAT HEIGHT: 17.5″
37.5″ W X 46.5″ H X 36″ D
MODERN WING CHAIR WITH CERUSED OAK FEET IN IVORY PLAIN WEAVE UPHOLSTERY
SEAT HEIGHT: 17.5″
37.5″ W X 46.5″ H X 36″ D
Half my time in the kitchen is trying to develop the easiest and simplest way to make something not available in a restaurant near me OR trying to figure out how meals I have had in the past and that I covet were done. I cant do everything on my farm and in my business and also cook everyday- so when I do, I like to do several things at once.
I really wanted to try Lasagna. Yes my first time! So I made Lasagna but also did a mushroom broth to use in the sauce, which became a rich cream of mushroom soup with Rosemary, garlic, and cream. And I put away 12 meatballs for another dinner or sub sandwiches later in the week. And next time, I will assemble one lasagna baker for dinner and put away 2 or 3 versions in loaf pans….Time and Money saved!
FOR THE SAUCE
1/2 cup extra-virgin olive oil
1 medium yellow onion (9 oz), finely chopped
5 garlic cloves, minced Note: I saute my garlic until soft which I think gives it more flavor.
1 teaspoon crushed red pepper flakes
2 teaspoons granulated sugar
One (28-ounce) can whole peeled San Marzano tomatoes, undrained
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves, torn
Note: I add a mushroom or beef stock to my sauce to give it weight. Just about a 1/2 cup.
FOR THE MEATBALLS
12 ounces 70/30 ground beef and 12 ounces of Pork
1 teaspoon kosher salt, or to taste
3/4 cup bread crumbs or dried bread crumbs, toasted, plus more if needed
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves Note: I use as much as I can harvest!
2 large eggs
3 medium garlic cloves, sauteed and soft
1/3 cup olive oil
WE ALSO NEED
Spoon a thin layer of sauce evenly over the bottom of a 9-by-13-inch (23-by-33-cm) baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle meatball quarters, mozzarella, ricotta, and Parmigiano-Reggiano over the pasta and then add another thin layer of sauce (about 3/4 cup). Repeat the layering process 2 more times. Add a final layer of pasta and top it with the remaining sauce and cheese. Cover with foil and stick in the oven at 400 degrees for 30 mins= remove the foil and cook and an extra 15 minutes. REST the Lasagna for at least an hour before serving.
Great for the beach or cabin ! I have just the place for this at our farm…Deb
The Romeo Collection uses subtle, but exquisite design details to create pieces that artfully blend into a space. Separate panes of cast glass are held within a skillfully crafted grid of gold-leafed metal. The irregular nature of the cast glass makes the piece, giving each one a unique, handcrafted appeal.
This is a very sophisticated console table. I love it in front of the raw silk wallpaper because it lightens the piece and shows up the gold and bold glass slabs. This would be great in a hallway, dining room, or living room.- I sincerely covet this console…Deborah
I am blessed with friends that have talent but more importantly they like to work….like me, dirty nails and uncoiffed hair are a badge of a day well spent.
My friend, Megan, will take on any project to help out a friend. My partner and friend, Jo Rand can tell you anything about gardening, horses, antiques, boating AND she bakes scones! A 16 hour day antiquing is easy for her.
But I am addicted to my friend Meg Fairfax Fielding. I follow her on facebook, Instagram and Etsy. She is an expert on all things Baltimore. She can spot a Palmer and Lamdin home from miles away. She has even set up a website to chronicle her finds https://www.palmerandlamdin.com/. She sews and designs and its fun to see what she buys at auction where I stalk her and her finds.
She shares my love for tomato sandwiches, cucumber sandwiches and bagels. So when I asked her for a tip on what to do with the abundant squash crop this year, she brilliantly sent me ….
Simply replace any vegetable in the recipe with what is growing in the garden. A good parmesan is key.
Thanks Meg! we’ll be watching…..
Peach ice cream just screams summer, and since we’re smack dab in the middle of the season, it seemed like the perfect time to finally churn it up.
Many thanks to the Brown Eyed Baker for her recipe.
This gazpacho recipe is super easy to make – just blend and chill! Cold, complex, and refreshing, it’s perfect for a hot summer day.
Chill the soup for at least 2 hours before you eat. You can serve this gazpacho recipe two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! I like to garnish my bowl with diced cucumber, cherry tomatoes, fresh herbs, and a drizzle of olive oil. …Love and Lemons
Panzanella traces its origin to the 16th century. Italian cooks, then and now, try not to waste anything. So, yesterday’s bread (or even the day before) was put to good use and combined with olive oil, vinegar, and seasonal vegetables from the garden. We suggest using a high quality, extra-virgin Italian olive oil.
Pre-heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a generous pinch of salt. Bake until bread cubes are pale golden brown at the edges, about 7 to 10 minutes. Let cool on separate pan or in large bowl.
Cut seeded tomatoes into bite-size pieces, and transfer to a large bowl. Add sliced red onions, 1 tablespoon red wine vinegar, and ½ teaspoon salt. Toss to coat, and set aside. (For best results, “shock” sliced red onion in ice water, drain and pat dry before adding to tomatoes; this will keep them crisp and make them sweeter).
In medium bowl, combine remaining tablespoon red wine vinegar, Dijon mustard, ½ teaspoon salt, and black pepper to taste. Whisk in the remaining 4 tablespoons olive oil until mixture is slightly thickened. Stir in cucumbers, celery, basil and parsley.
Add toasted bread cubes and cucumber mixture to the tomato mixture and toss well. Let sit for 1 to 4 hours before serving. Toss with a little more olive olive oil, vinegar and more salt if needed, to taste, just before serving.
We suggest pairing Panzanella with a wine such as a crisp Rosé, Pinot Grigio or Verdicchio. If you’d like to make this a one-dish meal, try adding grilled shrimp — in fact, Panzanella is a great side dish when served with anything grilled. Buon appetito!
6″ DIA X 7.3″ H
$17 – $385
The Ming Collection is very tailored in finish and design. Handsome details include: a slender frame, soft corners, graduated sides that narrow toward the top, Chow-style feet, textured lacquered grasscloth and gold pulls.
Inlaid fossilized clam shell top on stonecast base made from a natural tree trunk mold finished in warm cream tones. Coordinates with the Camilla collection. But we love it with the Capitola Collection as well!
Pole rattan frame and legs in natural seagrass tied with lampakanai rope. Seagrass is natural and may vary in color.
Shape, structure and purity of line require the designer to distill his creativity into its most edited forms. Visually captivating for its clarity, Geometric does not cloak itself in decoration, but rather honors the notion that the truth of form is the finest expression of modernist art. Crafted from cerused oak with bright brass accents.
In the Dining Room
In the Living Room
In the Bedroom
This Berry Puff Pastry Tart is the perfect patriotic flag dessert! It is so easy to make, especially when using frozen puff pastry dough. You’ll love the cheesecake filling making it a cheesecake tart. Thanks to Natasha Kravchuk.
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Brown Butter Pecan Ice Cream
8 oz. (one block) room-temperature cream cheese
1/2 cup room-temperature brown butter
14 oz. (one can) sweetened condensed milk
1 teaspoon vanilla extract or vanilla bean paste
2 cups heavy cream, very cold
1 cup chopped pecans, toasted and cooled
For brown butter:
Place 1 stick plus 2 tablespoons butter in a saucepan and melt over medium heat. Allow butter to melt and foam. Continue cooking and stirring occasionally until butter turns a dark amber color. You will have to push the foam aside in order to see the color of the butter underneath.
Once browned, remove from heat and pour into a heat-proof measuring cup. You might need to add a couple tablespoons of soft butter to make up for evaporation during the browning process and ensure you have 1/2 cup. Allow to cool to room temperature.
For toasted pecans:
Place one tablespoon of butter in a small sauté pan over medium heat (I just steal a little of the browned butter for this). Once melted, add 1 cup chopped pecans and toast, stirring almost constantly, for about 5 minutes until they smell very toasty and nutty. Remove from heat and allow to cool completely.
For ice cream:
Place softened cream cheese, browned butter, sweetened condensed milk and vanilla in a stand mixer. Mix on medium-high speed with whisk attachment until light and fluffy and no cream cheese chunks remain. You’ll want to stop and scrape the sides and bottom a couple times to make sure it is all mixed.
Once mixture is fluffy and totally combined, scrape sides and bottom of bowl once more and add cream. Continue whipping until mixture is very light and fluffy, much like whipped cream. This should take 2 to 3 minutes. Don’t be afraid to really let the mixer rip here — you want to incorporate plenty of air.
Once mixture is very light and very fluffy, remove whisk attachment and gently fold in cooled pecans. Transfer mixture to a freezer-safe container, cover tightly with plastic wrap and place in freezer.
Chill until firm and enjoy!
I freeze this in an 8-by-8-inch baking dish. Just make sure whatever you choose has about a 2-quart capacity.
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce. Serve hot with Parmesan on the side.
If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork. You can even substitute chopped mushrooms for a vegetarian dinner
If you don’t have shells, use any dried pasta that you like!
If you don’t have cream or basil, you can leave it out!
This recipe was featured in the April 5th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe. We highly recommend!
We want home to be a haven (especially during stressful times), and part of that, at a fundamental level, means living in a space that helps keep us healthy. According to the most current evidence from the Centers for Disease Control and Prevention, the virus that causes COVID-19 is spread primarily through close personal contact (within about 6 feet). So it’s more important to practice social distancing, not touch your face and wash your hands often and well than it is to be overly concerned about cleaning your house. And although the CDC has not found evidence of surface-to-person transmission to date (which is good news!), the virus may live on surfaces for hours to days, making regular cleaning and disinfecting a wise practice during this time.
Upgrade Hand-Washing Stations
The CDC recommends washing hands with soap and water for 20 seconds, especially after blowing your nose, coughing or sneezing; before eating or preparing food; and after using the bathroom. Stock up every sink in the house to make hand-washing easier and more sanitary with:
Know the Difference Between Cleaning and Disinfecting
The important thing to remember is that cleaning should come first — if a surface is dirty, germs can be hiding below the dirt and grime, making disinfecting efforts less effective.
Use the Right Products — and Follow Instructions
When it comes to cleaning, regular soap and water is all you need. But for the second step of disinfecting, it’s important to be sure you’re using the right product. EPA-registered disinfectants (see the current list here) approved to fight the novel coronavirus are what you want to look for. Already have rubbing alcohol or bleach in your cupboards? Either one will fight the COVID-19 virus. (A word of caution on using bleach to clean surfaces: It can discolor laminate and may damage the seal on granite and other stone countertops over time.)
Focus on High-Touch Surfaces
Cleaning and sanitizing the entire house would be overwhelming — and probably excessive. Instead, focus on the surfaces that get lots of contact throughout the day. These areas include doorknobs, light switches, tables, remote controls, handles, desks, toilets and sinks. And if you have kids or housemates who play video games, include those video game controllers.
Start a Just-Got-Home Routine
Put your belongings down in one spot, paying attention to what you carried with you throughout the day — likely suspects include your phone, key ring and sunglasses. Wash your hands for 20 seconds, then wipe personal items with an EPA-registered disinfecting wipe and leave to dry. When cleaning electronics, keep liquids away from openings, never submerge devices, and be especially gentle with touchscreens.
Help Kids Follow the Recommendations
If you have kids at home — especially if they’re not so keen on frequent hand-washing — consider one or more of these to make the ritual more fun:
Do the Laundry, Wash Your Hands !
If you have a cloth laundry hamper liner, toss it in the wash when you do the laundry. Wash laundry on the warmest setting your clothes and linens can handle, and avoid shaking dirty laundry, which can spread virus through the air. And when you’re done handling dirty clothes and towels, be sure to wash your hands.
If Someone Is Sick, Take Extra Care
If you or someone in your house may be sick, you’ll need to take more precautions. Check the CDC’s recommendations for household members and caregivers on its website. A few of the most important precautions include isolating the sick person in their own room and bathroom, not sharing personal household items, handling their laundry with gloves (and washing your hands afterward) and cleaning high-touch surfaces daily.
Thanks to Laura Gaskill
If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Available through HSDCatalog | Home Style and Decor