Color Obsession: Apricot
Apricot makes me think of sun kissed skin and sheer femininity.
Apricot makes me think of sun kissed skin and sheer femininity. It evokes happiness, liveliness, and a kind of sweet freshness. Apricot is not as intense as orange, but has a lighter approach – it holds a yellow-pink undertone, making it possible to mix it with other palettes or maintain one consistent value.
2. Great palette. Image via Elle Decoration.
3. Dolce & Gabbana Pumps
4. Stunning makeup.
8. Living room design by Jeffrey Bilhuber.
Connecticut Cottages and Gardens: Paper Chase
I had so much fun working with Connecticut Cottages and Gardens to compile wall paper collections for a feature in the April 2015 issue.
I had so much fun working with Connecticut Cottages and Gardens to compile wall paper collections for a feature in the April 2015 issue. Each collection is based on a specific palette but combines patterns and textures to show a range of possibilities. I hope you’ll pick up a copy and let me know what you think!
Swordfish Provencale
A favorite seafood of mine, swordfish is a mild tasting, white-fleshed fish.
A favorite seafood of mine, swordfish is a mild tasting, white-fleshed fish. It is also a heart healthy choice because of its omega 3 fats. Swordfish is particularly good grilled either as a steak or kebobs. It’s also delicious broiled or sautéed.
During the times when I cannot the grill swordfish, I like to cook it in a provencale sauce made with olive oil, garlic, tomatoes, onions, and herbs. When I cook this for my family, I will add clams and mussels to the dish, making it a much heartier meal.
Serve a side dish of linguini for those who want pasta, add crusty bread for dipping, and you have a meal that pleases everyone.
Swordfish Provencale
Ingredients:
4 8 oz swordfish steaks, 1 inch thick
1 lb mussels, cleaned (optional)
12 little neck clams, cleaned (optional)
1 onion, chopped
1 clove garlic, minced
1 28oz can San Marzano tomatoes
¼ c extra virgin olive oil
1 c white wine
1/2 c fresh basil, chopped
1/4 c fresh parsley, chopped
¼ tsp hot pepper flakes (optional)
crushed black pepper
Sea salt to taste
½ to 1lb fresh or dry linguini (optional)
Serves 4
In a large sauté pan, heat the olive oil. Sauté the garlic and onions till golden, then add the black crushed pepper and red crushed pepper. Cook for about 5 minutes. Add the white wine and stir the mixture, letting the flavors absorb. Crush the tomatoes by hand and add them to the pan. Stir in the chopped basil and parsley, then season with the sea salt. Add more pepper if needed. Let the mixture simmer.
Remove the skin from swordfish, and cut away the darker areas, and place in the sauté pan, spooning sauce over fish. Cook for 20 minutes.
Meanwhile, steam the cleaned clams and mussels in a separate pot. Once they are opened, add to the sauce and simmer until ready to serve. Adjust the seasoning to taste.
If you are preparing the linguini as a side dish, boil water in a separate pot, add linguini, and cook as directed. Drain the linguini and place in bowl. Drizzle with olive oil, season with salt and pepper. Chop some basil and parsley to add to the linguini and toss until all ingredients are absorbed.
Transfer the swordfish steaks to warmed individual plates, add the clams and mussels with the sauce. If serving linguini with the meal, place the swordfish, clams, and musses over the linguini and top with fresh chopped parsley.
Serve with a crusty loaf of bread and, of course, a salad. Enjoy this delicious meal!
Design Dose
Just smashing.
Spring Design Books
Design books are a great resource and something I love to collect.
Design books are a great resource and something I love to collect. I am always keeping an eye out for new releases that might be full of inspiration. While design books are an investment for me, they make great coffee table books for anyone interested in interior design. Here are a few new books I can’t wait to browse through.
Windsor Smith, Homefront: Design for Modern Living
Charlotte Moss, Garden Inspirations
Anouska Hempel, Ansouska Hempel
Nicki Haslam, A Designer’s Life
Peter Gentenaar
Netherlands based artist Peter Gentenaar works with paper to create huge, undulating sculptures.
Netherlands based artist Peter Gentenaar works with paper to create huge, undulating sculptures. These enormous, but delicate, sculptures grew from Peter’s initial work as a printmaker. When working on engravings, he often found that commercial paper wasn’t thick enough for his engravings. He then began to experiment with making his own paper and learned that by using a specific method of beating the pulp, creating sheets with thin ribs of bamboo, and then allowing the pulp to dry, the shrinking of the pulp pulls the bamboo ribs in such a way as to create these rolling, unique sculptures. In developing his artistic process, Peter even built his own equipment to achieve the results he wanted.
I love the free from element to Peter’s work. The pieces remind me of sea creatures; very graceful and eloquent. They have magnificent scale, but are delicate and feminine in a way that is really pretty. The way color is integrated into the sculptures is just striking.
Many of Peter’s sculptures are suspended from the ceiling; others are free standing or hung on a wall. His work can be see all over Europe as well as in Abu Dhabi. You can see more examples of his work on his website.
Design Dose
Go vertical.
Image from a vignette I created for Mitchell Gold + Bob Williams.
Blue Hill Farm
Located in scenic Westchester County near Tarrytown, Blue Hill Farm is a fantastic destination for food lovers and families.
Located in scenic Westchester County near Tarrytown, Blue Hill Farm is a fantastic destination for food lovers and families.
The restaurant, Stone Barns, is a four season farm to table affair. The menu mainly features seasonal items either grown by the farm or sourced locally. The building itself is beautiful and provides the ideal back drop for the food. Rather than choosing from a menu, diners are given a list of ingredients being used in the kitchen on that day to build a unique tasting menu. Each course is crafted to showcase these ingredients with such creativity. In winter, you might experience smoked kale or hake with mussels. At other times of the year, you might experience zucchini pasta or beet burgers. Dining here is a whole experience; when you visit, you may be selected to meet the chef and watch him cook. It’s very different, and not your traditional restaurant.
One of my favorite aspects of Blue Hill Farm is that it is a true working farm. From spring through fall, you can take your kids to see how the farm is run. In addition to the many gardens and greenhouses, Blue Hill is home to chickens and sheep. After touring the farm, a stop at the Cafe and Grain Barn lets you recharge with snacks, salads, and baked goods. Or, you can try Blue Hill Farm’s very own yogurt.
To learn more about Blue Hill Farm or to plan a visit, go to their website. You can also find them on Facebook.
Edmund de Waal
Edmund de Waal is a British ceramics artist who studied his craft in England and Japan.
Edmund de Waal is a British ceramics artist who studied his craft in England and Japan. His recent work explores ideas about collections and how objects are grouped together. de Waal has had major installations in museums around the world, from London to New York. His pieces have a minimalist quality, yet often look natural. He often combines his pottery with materials such as wood or acrylic to create stunning compositions. His large scale installations are particularly memorable.
One of the interesting things about de Waal’s art is how each piece interacts with its display. How it is displayed is part of the art itself. I found de Waal’s work through a client and immediately fell in love with the simplicity and scale of it. It’s so nice when a client is open about their art interests and shares exciting things. I always go a step further to see what they’re looking at and why they like it. In de Waal’s work, I see peace and serenity.
Phaidon has published a monograph on Edmund de Waal, a tribute to his artistry with ceramics as well as his acclaim as a writer. This book includes incredible photography detailing de Waal’s daily life in his studio and his most famous installations. With contributions from writers such as AS Byatt and architect Deborah Saunt, it’s a work of art itself and a great addition to the library of any art lover.
You can see a full online gallery of Edmund de Waal’s work on his website.