Lavender is my grey. It’s a calming color that can be perceived as pretty and feminine. It exudes a warmth where grey can be more cold and can range from amethyst to lilac. We had the pleasure of designing a large office for a client who wanted the room to be her own space. Everything in that room is purple, from the walls and upholstery to the window treatments. She says it is one of the happiest spaces in her home, and she loves it. It works because the shades of purple can be pushed to either end of the spectrum, toward blues or toward rose and pink. Everybody looks good in purple. A man wearing purple just exudes confidence. What do you think of this color?
One of my favorite parts of the design process is pairing fabrics with furnishings, lighting, and accessories.
One of my favorite parts of the design process is pairing fabrics with furnishings, lighting, and accessories. It’s the most creative part of what we do and the point where everything comes together. This is the strategic part of balancing various elements. Laying out fabric options so I can see how they work together in terms of color and texture is a simple method to narrow down and finalize choices. When I add in other elements, a picture starts to come together and my vision for an interior really takes shape. Here’s a glimpse at this method!
I always start with the colors, and what I love about this combination is that the three colors are so cool together. I would use navy for the rug, grounding the room. The gold/yellow would be on the walls, brightening the space. When the green is added, it just pops — and that particular element doesn’t work without the grounding aspect of the navy. Together, they just work so well.
Lisa’s hardware has presence and intricacy; it isn’t your typical plain Jane hardware at all.
New York designer Lisa Jarvis has been interested in decorating since childhood. In addition to designing beautiful homes and offices, Lisa launched a successful furniture design business. Then, when she couldn’t find the hardware she wanted, she began to design that as well.
Long Steps PullLattice PullLong Pull
Lisa’s hardware designs are made from solid brass and are available brass or nickel finishes. Her pieces range from geometric to organic in shape and are so unique. Many of the handles and pulls have so much texture, while others shine with simplicity.
Large LinesKnot PullDouble Snake Head Handle
I love that this hardware is so substantial. It makes a statement and truly is jewelry for an interior. Lisa’s hardware has presence and intricacy; it isn’t your typical plain Jane hardware at all. When you want something to really sing, to be front and foremost, her pieces allow you to do that. You can have very simple cabinetry and add her pieces to impart a memorable look. You can mix the different hardware, join them together, take elements from different collections, and really create something. Using this hardware right in the center of a panel is like putting the perfect finishing touch on an outfit.
Barre PullChristopher Pull
To see more of Lisa Jarvis’s hardware designs, visit her website.
The 1930s and 1940s were perhaps the most glamorous years in Hollywood history, creating an iconic style that is still recognizable today.
For a limited time, the Museum of Fine Art in Boston is running an exhibit titled Hollywood Glamour: Fashion and Jewelry from the Silver Screen. The 1930s and 1940s were perhaps the most glamorous years in Hollywood history, creating an iconic style that is still recognizable today. The exhibit showcases gowns and accessories worn both on and off screen by famous starlets of the era. To round out the exhibit, film stills and clips showcase the pieces on display and give visitors a glimpse of this golden age of Hollywood.
A 1926 Coco Chanel evening dress worn by Ina Claire.Verger Freres jewels worn by Joan Crawford.Travis Banton’s costume design for Marlene Dietrich in Desire (1936).The finished gown worn by Marlene Dietrich in Desire, by Travis Banton.Dress designed for Mae West by Elisa Schiaparelli and worn in the 1938 film Every Day’s a Holiday.High style jewels by Trabert & Hoeffer-Mauboussin.Blouse and skirt designed by Irene and worn by Greer Garson in Julia Misbehaves (1948).Suite of 1940’s jewels owned by Ginger Rogers.
The Hollywood Glamour Exhibit will be on display until March 8, 2015. To plan a visit or learn more, visit the MFA website.
Pantone announced their color of the year for 2015 — Marsala.
Pantone announced their color of the year for 2015 — Marsala. Leatrice Eiseman, Executive Director of the Pantone Color Institute explains why Marsala was chosen as Color of the Year: “Marsala enriches our mind, body and soul, exuding confidence and stability. Marsala is a subtly seductive shade, one that draws us in to its embracing warmth.” This color was also chosen for its ability to flatter a range of skin tones as well as the way it inspires creativity when used for fashion and design.
Marsala
I agree that Marsala can be a soulful color. My reaction is to mix it with something, to pair it with other colors. Marsala has purplish, red undertones and isn’t a color I’d really use alone. I would turn to two very different hues of the spectrum — blue or ochre.
Blue would be the cooler choice to pair with Marsala. I love how they look together.
Marsala and Blue
Ochre has warmth, but is also a nice contrast to the dark richness of Marsala. These two colors really accent each other so well.
Marsala and Ochre
What do you think of Pantone’s Color of the Year, and how would you use Marsala?
Simple and hearty, this true peasant dish will definitely warm you up.
This is a great dish to make on a cold winter’s night. Simple and hearty, this true peasant dish will definitely warm you up. Pasta e fagioli translates to beans and pasta; it is often pronounced “pasta fazool” in the United States after the pronunciation of the word beans in the Neapolitan language.
Pasta e Fagioli
The recipe for this soup varies based on the region or town in which it is prepared. The consistency of the dish can also vary, with some versions being soupy while others are much thicker. Some variations do not include tomatoes at all but are made from a broth, and some use a pancetta in the base of the sauce.
The recipe I had was pretty basic, so after looking through a few of my cookbooks I decided to go with my recipe but add a few ingredients. As always, my measurements are estimated and you may need to adjust them.
Most recipes use dried beans, which need to be soaked as directed. If time is a factor, canned beans can be used. I use pancetta, but some recipes use bacon. Both can be optional, although I feel that the pancetta gives the pasta e fagioli that extra flavor. If you want a lighter soup, use half of the tomatoes to start with and add the rest if needed. I also take a rind of the Parmesan cheese and add it to the mixture while cooking, a tip I learned years ago from my favorite Italian deli in the Bronx.
Parmesan CheeseCannelloni and garbanzo beans.
Ingredients:
½ lb pancetta
1 large onion
1 carrot
1 rib celery
1 glove garlic, optional
1 14 oz. can cannelloni beans, or dried beans
1 14 oz can garbanzo beans, or dried beans
8 oz of vegetable or chicken stock
2 cups of water
1 28 oz can of San Marzano tomatoes
1/2 cup olive oil
1 Bay leaf
2 Sprigs of rosemary
2 Sprigs of thyme
1/4 cup basil, chopped
¼ cup parsley, chopped
1/2 tsp coarse black pepper
Salt and Pepper to taste
Rind of Parmesan cheese
1 lb ditalini pasta
Freshly grated Parmigiano Reggiano cheese
1 loaf of crusty bread
Serves 4 to 6
Heat the olive oil in a Dutch oven. In a food processor, chop the pancetta, add it to the olive oil, and brown until golden. Add the coarse black pepper at this time. Chop the garlic, onion, carrot, and celery and add to the pancetta. Sauté until tender, about 5 minutes. Add the vegetable or chicken stock and 2 cups of water. Crush the tomatoes by hand and add to mixture, then bring to a slow boil. Drain and rinse the beans and add to the pot.
Wrap the thyme, rosemary, and bay leaf in a piece of cheese cloth. Secure with kitchen twine and add to the mixture along with the chopped parsley and basil. Season with salt and pepper. Add the rind of the parmesan cheese and let the mixture simmer.
Bring a large pot of water to a boil and add the pasta. Cook until al dente and drain the pasta, reserving some of the liquid. Remove the sachet of herbs and rind of cheese from the soup. Add the pasta and some of the reserved cooking liquid to reach the desired consistency. Check the seasoning; I usually add extra parsley and basil prior to serving. Let mixture simmer for a few minute to give the flavors a chance to blend.
Crusty Italian Bread
Ladle into soup dishes and sprinkle with freshly grated Parmigiano Reggiano cheese. Serve with a warm crusty loaf of Italian bread and, of course, your favorite salad.
