5.31.2009

Jack and Jill United

I recently had a great design question from a client of mine, S. Ryan from Cincinnati. She writes: “We are emptying our nest and I want to redecorate two bedrooms that have a bath in between, Jack and Jill style. Any ideas for a calm look with a little snap?”

I am very familiar with the spaces in question, as I was the designer for 3 of the Ryan Family's homes. When I worked with her she had a young family and now the two oldest are on their own. I called S. and asked her two main questions—what will the spaces be used for (bedrooms, craft room, exercise area, etc.) and what is the budget?

S. elected to use both rooms as guest bedrooms for their frequent visitors. Our budget fits the economic times and is “moderate” and to a designer this means using ready-made bedding although I always try to add some custom touches so our end result doesn’t look like it just walked out of Macy's. Ready-made choices are limiting and a lot has to do with how you combine elements and what unusual touches you can add to the accessories.

I began my research exploring both department and linen stores as well as the discount types like T.J. Maxx and Marshalls. S. loves color. Her first floor features French country blues and yellows, but upstairs in the private areas, the rooms can be decorated individually and not necessarily in a flow. In my research I was stimulated by the bright combinations of turquoise blue and medium lime greens, with white as the background. This color scheme goes well with any type of bedroom furniture -light or dark woods, painted or rattan.

I was happy to find a quilt/sham combination at one of the discount stores. These are bright colors, but with the correct choice of paint color you can achieve a degree of sophistication and calm. It is important not to select a paint that exactly matches a bright color in the fabrics. Unless it is a child’s room, use a paint color that has been “greyed down” so the color is a background, contributing to the overall effect and not overwhelming it.


The turquoise and green combination will work for the Ryan Family and I suggest we do one room in the brighter, happier scheme and the other in a more subdued tone with the interconnecting bath painted a periwinkle blue. We are using the “watercolors” which are so soothing, yet clean looking with the white background.

In the second room, instead of putting the aqua with the green, put it with cream and use more sophisticated furniture styles. One bedding idea for this room is from Pottery Barn. The Sausalito Stripe Organic Duvet Cover & Sham is a pretty aqua with cream in a nice stripe.


The paint samples I suggest we look at are provided courtesy of Sherwin Williams. Hazel (SW6471) is a beautiful, soothing green. Majolica Green (SW0013) goes to the lime tones and a pretty, sophisticated periwinkle is Celestial (SW6808).



We will use the existing beds in each room, but S. was willing to add a few new pieces. I found a beautiful French dresser in a painted, distressed blue and an unusual table for a nightstand. Headboards are optional, but there are many types to use. If you have an older looking bedroom set, just losing the headboard can update the look. And please, if you have those big double mirrors that match everything else, donate those to Goodwill and replace with a pretty framed one. Later this week we will concentrate on accessories for the rooms.

5.28.2009

Take Me To Your Party Appetizer Ideas

Here are are two quick, easy recipes you can take to any party.




Tortilla Roll-Ups


1 pkg. medium soft tortillas
8 oz. cream cheese, softened
2 tsb. ranch dressing mix
3 tsb. chopped jalapeno peppers
Small can sliced black olives
6-7 slices ham, sliced but not tooooo thin

Mix cream cheese, ranch dressing mix, peppers and olives together. Spread on tortillas, top with ham slice. Roll up, using more of the cheese mixture as “glue” if needed. Chill. Cut into 4-6 pieces. These are a nice party food since they can be made early in the day and never get soggy or weird. I have had quite a few versions of these, but the addition of the jalapeno’s and black olives make these very nice.


Isn't Bacon the Best Food Ever Dip


18 oz. pkg cream cheese
2 jars Old English Cheese Spread (not refrigerated but in that same area of the store)

1/4 c. bleu cheese, crumbled

1/4 c. milk
1 clove minced garlic
2 tsb. chopped fresh parsley
3 green onions chopped, with green parts too
1/4 c. smoked almonds, ground in your mini chopper. (If you don’t have one of these, go out and get one right now. It chops nuts, parsley, celery, etc. It's a thrill!)
5 slices of bacon, cooked and crumbled – fry on the stove or bake (it gets too hard in the microwave)

In a saucepan heat cream cheese, bleu cheese, cheddar spread, milk and garlic until cheeses are blended and melted. Make sure the heat is set to medium and watch this closely - the cheese will melt pretty quickly. Once it's blended, stir in onions, parsley, almonds and bacon.

Serve with sliced French bread or crackers. I like this recipe so much – you can put it in a pretty casserole dish and reheat in the micro just until it is warmed through.


Hmmmmm....Bacon Dip

5.27.2009

Please Bring an Appetizer

We were invited to a Memorial Day cook-out and I was asked to bring an appetizer. I am always happy to do this. I have a lot of recipes and am always willing to try a new one.

When bringing an appetizer to another home, there are a few things to keep in mind.


1. Try to be on time. Since you are bringing the first course, everyone will be waiting for you and your hostess will be wishing she had asked someone else to do this task if you are late.


2. Give some thought to the food preparation. Can you heat your dish at home and reheat it in the microwave at the party or should you just stick to a cold snack? Remember, there isn’t always room in the oven, nor will the temperature be correct if the hostess is preparing the main dishes.


3. Bring your own serving platter, small spreading knife, toothpicks or whatever you need. A busy hostess should not have to stop and find things for you – after all you’re trying to help out.

4. If you are invited for dinner, bring something lighter or that will compliment the menu. Your dish is adding to the dining experience, it is not the focal point. I once had a guest bring baked stuffed shells, covered in marinara sauce and cheese as an appetizer. She served it on my dinner plates. Next time she came to my house I asked her to bring wine.

5. Be gracious and ask the hostess if she would like to keep any leftovers – yes, even if you were planning on serving them for your husband’s lunch the next day.

6. Check out upcoming blogs for easy to make and take appetizers.

5.22.2009

A Faux Filet

I know I told you I was recently in the Cleveland area (OK, OK, its not really Cleveland-my mom lives in Lorain, I just think Cleveland sounds better) and on Saturday night we went out to the fanciest place around, Chez Francois for dinner. You know, in English that's Frank's House. Now you can trust me, Chez Francois is in Vermillion, OH - down the road from Lorain and it is quite amazing it's there at all. It is open for a very short season, and is on the Vermillion lagoons catering to a wealthy boat clientele and people like my mom who love to eat and don’t mind spending $36 on a steak. In the dining room men have to wear a coat and tie and of course my mom LOVES this.

Anyway, I wanted to tell you about the menu. The server brings you an “amuse bouche” to tempt your palate (in our case it was a smoky asparagus soup served in a shot glass so when you drank it, it created a lovely green moustache) and since we had 5 people in our group we ordered a couple of appetizers. We shared the artichokes stuffed with herb cheese and a gigantic scallop that certainly never came from any water anywhere near Ohio.

But, I need to get to the filet. All five of us ordered the same thing, the tenderloin topped with bleu cheese. The menu reads "center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce." Yum, except what is the big woo about polenta? I was surprised everyone got the same thing, since the menu is varied and my sister and daughter are far more adventuresome than me, but there you go. EVERYONE HAD A BETTER LOOKING STEAK THAN ME. Mine had what looked like two huge meatballs of bleu cheese on top and when you scraped all that off, it looked like a skinny sirloin. They apparently tried to make my presentation look good, but I wasn’t fooled. I am not sure why I am telling you all of this, but I am still mad about it - although the food was great and I could not have eaten much more, except of course we shared dessert. Chocolate mousse and something else I cannot remember. Anyway, I guess sometimes it is your turn to get the best steak and sometimes it is someone else’s turn, but why does my sister always get the best one?

Us Girls at Frank's House

5.21.2009

Finds at a Discount

Hi everyone. Last weekend I made a trip to the Cleveland area to visit my mom. My daughter came in from Boston and my sister from San Francisco and on Saturday we went on a treasure hunt. Our version of treasures, of course.

Have any of you been to the new combination stores - T.J. Maxx combined with Home Goods? In Cincinnati these were two separate stores, but apparently the trend is to combine them into a SUPERSTORE full of all the regular apparel, shoes etc. (including the men’s department, but who cares about that?) and TONS OF FURNITURE AND HOME FURNISHINGS LIKE TOWELS AND LAMPS AND CHAIRS AND CHESTS AND TABLES AND ALL THAT GOOD STUFF. It's like heaven for us houseware types.

My daughter was looking for a cool bedside table that would eventually work with a walnut stained chest and we found the prettiest table ever. It is painted wood (love this type of finish) in a deep green with a glass top and inlaid pattern. It was only $129 and is beautifully detailed. Looks way pricier than $129 and even has a drawer to hide stuff in. Remember Sex and the City? Some REALLY interesting stuff in those bedside table drawers, Miranda. Anyway, get on the internet and find out if you have one of these stores close by, since it is well worth the trip. Look how pretty the little table is!

5.20.2009

Sue's Sweet and Sour Slaw

This sure is an excellent side dish for Becky's BBQ Ribs. This takes about 5 minutes to make and everyone just wants to gobble it up. Sweet and delicious.

Sue's Sweet and Sour Slaw

One package shredded cabbage mix (remember when we had to grate all this by hand?)
One large carrot, chopped finely or grated
1/3 c. sugar
1/3 c. red wine vinegar
1 c. mayonnaise (if you are using anything but Hellman’s you need to stop)
Salt and pepper

Mix the sauce ingredients together. Pour on slaw/carrot mix. It will not look like enough but it is - the slaw will soak it all up. Serve with the delicious ribs you just made.

*Becky Knows Everything: This dressing is so simple and so much better than any other purchased slaw dressing I have tried.

5.19.2009

Finger Lickin Good

Becky's Basic Pork Ribs

All you need to make this recipe is one slab of baby back pork ribs (try to find ones that look lean since there is plenty of flavorful fat hidden) and your favorite bottle of BBQ sauce.

Talk about simple - all I do is generously salt (I use garlic salt) and pepper the ribs. Be sure to do both sides. I put them on a rack in a pan (no rack, no worry), add ½ c. water and cover it tightly with foil and bake at 300 degrees for 3 hours. I use my broiler pan but you may have a nice pan with its own lid, so use that. If anyone wants to buy me a nice rectangular pan with its own lid, feel free to do so.

At the end of the 3 hours (try not to peek since you will never really get that foil back on) I drain the liquid, remove the rack and flip the ribs over so the leaner bony side is on top. Preheat the broiler, spread sauce on the meat and broil until very dark and sauce is thick and sticky. Flip and repeat on top side. Of course, these can be done on an outdoor grill too after you have baked them in your oven.

*Becky Knows Everything: Many people use a rub on the meat and let it sit in the fridge overnight. Frankly, I don’t do this because it never tasted any different to me after the sauce went on. But if you want a rub, there are many available out there.

*Becky Knows Everything DOUBLETIME: My favorite sauce is a Cincinnati special - Montgomery Inn BBQ Sauce. You can order it from their website.