Werkin' It: A Crisp Living Room

I'm working with a client to style the family's more formal living room.  The home dates to the 1920's, and has great bones.  To help bring in and reflect natural light, they're going with a high-gloss white wall and trim, and want a soft vibe with a hint of modern and texture.
I couldn't dig the look more.

windsor smith

 When they asked me to pull together some furniture ideas, they mentioned wanting a more modern sofa, and maybe something Chinoiserie to recover a pair of vintage cane-back chairs.

My goal was serenity that wasn't boring - hence the textural elements, and some large-and-in-charge fantastic art.

 

painting by Jenny Andrews Anderson

photo by Gray Malin

I'm staring down the last month until Due Date, and a rapidly-approaching pack-out and moving date. Add in a well-functioning air conditioner, and I could DEFINITELY handle this kind of calm scene.

Foodster Friday: The Antipasta Dinner

Some of my favorite meals are not meals at all.  If it's hot, or I'm just not in the mood to cook, the best meal as far as I'm concerned is one that presents great, but doesn't require much, if any actual cooking.  Truth be told, I'm also a terrible meal planner, so sometimes these things come together out of sheer neglect.
That doesn't make them any less tasty.
Enter the Italian Antipasta plate.  Not reinventing any wheels, here.  Just giving my take.  Also, so simple, yet filling enough for a busy mom to be able to check off the box of "I made dinner."

"Antipasta" covers a lot of ground, but for me it means:  some kind of cured cold-cut (with or without fruit), a selection of cheeses (ours were decidedly NON-Italian, so go with what you like), fresh bread, and some kind of salty goodness - usually olives/anchovies/tapenade, etc.  I threw in some arugula greens to make it pretty, and get something of a veggie in.

It's really a preference thing, but I will say, having GOOD olives is key for me.  I'm not a big olive person in general, but these olives are absolutely amazing.  Cerignola olives.  Put it to memory.  They're  "young" olives, but still big and buttery.  They're also preserved in a brine that isn't so ridiculously salty.  They're just incredible.  Check the specialty area of a grocery, gourmet food store, or in a pinch, Amazon sells them HERE.

Arrange it prettily on an olive board or something.  Take a pic for Insta (obvs), and call it a night.

The Poopside of Parenting

We've been making a concerted effort to potty train our 3 y/o, Isla this week.  Actually, we've been doing the parental peer pressure thing for several months, as we look at having two children in diapers as only slightly less punishment than Purgatory.
It has been hit or miss. 
Last Sunday, Isla didn't want to eat her breakfast eggs, and said "I want to tee tee in the potty" as an excuse to get away from the table.  We called her bluff, and somehow that turned into a concentrated Potty Training effort that didn't exactly match my expectations for an "I'm off the grid" Mother's Day.
We had about a 50% success rate.
So, Monday, Ben offered to stay home with Isla, so we could put her through a Potty Training Boot Camp Day.  It began horribly, with her screaming she didn't WANT to use the potty, and crying for the ensuing hours.  As I am the weaker parent, I bailed to go to the grocery store.  When I came back, she was happy, and had used the potty several times.
BUT NOT TO POOP.
And, she has continued to refuse to use the potty for #2 all week, instead holding it all in, creating one, giant, compacted, uh...s%*t storm.  Last night, she woke up screaming that "It HURTS!"  Well, yeah, kiddo, I'm sure it does!
We had a similar problem with our first-born - something about the different sensation of going on the toilet that first time is terrifying to them.  We ended up using a water enema on her that STILL has me scarred.  But it worked.  She remembers it, though, and I think she'll probably use it against me at some point in her life.
So, basically, I am the worst potty training parent ever.  I dread the time so much, and I will very possibly consider ECing with this third child - in the hopes of truncating the whole endeavor.

So, that's what I've got - no pretty pictures of interiors, or plans of future projects - just preschool poop talk.  Any advice on getting us over this hump?

OK, I'll leave ya with this pretty toilet.

Tulip Table Chair Upgrade

Normally, the last six weeks of a pregnancy sees a woman in full-on nesting mode, so it's hard to twist those instincts in me into thoughts of packing up and moving.   But, that's just where things stand.  It's probably also why my virtual nesting of the new house in Virginia is going overboard - I just need the release!
There are a few I can research in earnest - upgrades I know we'll make to our existing furniture.  Cue the seating situation for our tulip table.

 When we bought the table, there weren't any chairs I was cuh-razy about, so we just went with simple, easy to use with the crumb-crunchers, and in all likelihood, temporary.

This is our only eating area in the apartment, so the casual vibe has worked well.  In our new house, though, this table will be in our dining room, so I'd like to lose the chrome-legged chairs in lieu of something a little nicer and more comfortable. ...For the times when we actually DO host a dinner party where people might want to linger around the table.

There's so many ways to play the tulip table - it's such a genius design that almost any style of chair can work, and I've rarely spied a combo I thought was just "off." 
That doesn't make my job of selecting new chairs any easier.  Should I go fancy-Louis/upholstered,  simple-but-comfy MCM, lucite (Ben says Hell NO!), playful wishbone,  or colorful cafe? The buttery leather PK9 is the chair of my dreams - and at over five grand a pop, my dreams is exactly where it'll stay. Oh, hurts so GOOD!

1// 2// 3// 4// 5// 6// 7// 8

Foodster Friday: Brazilian Banana Grilled Cheese

I recently read Tender at the Bone by Ruth Reichl.  (Great book, btw).  One of the underlying themes of the book is how the people in her life influenced her as a cook.  I haven't had many food mentors in my life, but living in various locales over the last ten or so years has certainly influenced my cooking.  We'll definitely take a lot of our Brazilian food style with us when we leave this summer, and one of them is the banana-cheese combo.
Off-hand, I can think of four varieties of bananas here in Brazil.  We've actually become banana snobs because they are so. damn. good. here.  And each variety has been given a particular use - starchier/less ripe varieties for cooking/frying, sweeter ones for eating right out of the peel, cutting up over desserts, etc.
We were first introduced to the (at the time, strange) combo of bananas + cheese when we were served it as pizza.  I've seen dessert pizzas, but the whole cheese thing threw me.  Until we had it.  And never looked back.
The Brazilians also do a simple, grilled cheese and banana sandwich that is pretty killer.  Think perfect mid-day snack for kids (or me) that is filling, and not full of junk.

Try it some time.

Brazilian Banana Grilled Cheese Sandwich
Ingredients:
- 1 medium banana (ripeness to taste)
- Two slices bread ( I used whole wheat)
- Two slices mozzarella (or another mild 'n melty) cheese
- Sprinkle of cinnamon (if you want)
- Butter for grilling

It's probably overkill to provide instructions, so we'll just do a visual, 'K?

 Mine was good, but the versions on good 'ol white bread are better.  Still.  I highly recommend.

Ma'am, step away from the Can Lights

Well, we closed on our home last week.  We're officially homeowners in the state of Virginia!  My brain has been hyperventilating over potential projects I hope to tackle, and as I alluded to in this post, the kitchen is one of them.
BTW, my alter-inner voice is all, "Whoa, there, Tonto.  Let's PACE ourselves."
The not-so-inner voice of Ben is all, "Whoa, there, Tonto, let's figure out what this is gonna COST."
Realities are sometimes the shitter, aren't they?

Annnnyywaaaay....as I've been tucking away little morsels of inspiration, and focusing on all things from cabinet finishes to lighting options (we'll need some), I've noted a trend toward alternatives to recessed (i.e. "can" lighting) in kitchens.

As my astute colleague, Bailey pointed out recently, designer Katie Ridder is apparently a fan of eschewing can lights for a more interesting option.  I concur.

 Trying to figure exactly what those fixtures are.  I'm sure I'm wrong, but they almost appear to be ceiling medallions with a silver-dipped bulb through them.
Something like these....but more fancy.

Another spying:  Designer Eric Cohler used something similar in a sun porch at the Traditional Home Showhouse in North Carolina.  (Say that sentence five times, fast!)
Ya sense a pattern, here???

via great bones, good pieces

Ya dig 'em?  HERE ya go.

You're welcome.

So, I did a little super-sleuthing, and found several interesting alternatives to can lights in action.

This kitchen is going for a relaxed, retro vibe.  The schoolhouse-style fixtures work to that advantage.

Traditional Kitchen by Peachtree City Architect Historical Concepts

 A slightly sleeker style in this traditional kitchen.  I think it's worth noting that the semi-flush mount fixtures are used alone.  The kitchen has a lot of natural light, but I wonder if they're sufficient at night.

Traditional Kitchen by Minneapolis Architect Meriwether Inc

Hicks pendants are nearly ubiquitous these days, but you see them used more often as accessory lights.  Here, used alone.  I like the solitary statement.

Contemporary Kitchen by San Francisco Interior Designer Angela Free Design

 This kitchen really makes the point: it's about mixing it up.  Focusing on tasks and choosing fixtures appropriately.  It's not to say recessed lights can't serve that purpose, but that there's other, maybe more interesting ways to accomplish the goal.

Eclectic Kitchen by Austin General Contractor Davenport Building Solutions

Finally, this is a situation where I'd have to say the designer went a wee bit overboard with these ginormo industrial-style lights.  Is it a kitchen, or a tanning bed?  They could've tucked in a couple of recessed lights, and still had a strong impact with the pendants.  Just me. 

Traditional Kitchen by New York Interior Designer Michelle Everett Interior Design

 So, what's the consensus?  Are we still can light cheerleaders, or are we ready to step away? Designer friends:  Have you done kitchen installations without using recessed lights?  Do flushmounts or other decoratives offer as much light?  Spill it!

Foodster Friday: Coconut Chocolate Chip Cookies

I started a food blog over a year ago, but haven't really been able to keep up.  The fact is I'm kinda lusty over food photography, but don't have enough of my shizz together to host several blogs, much less set up a proper food styling and photographing gig.  I do cook quite a bit, though, so I'm going to try to cull some of my hits and misses in the kitchen here.  Since we all indulge a bit more on the weekends, I figured Fridays are as good as any day to do a....series.  (Is that SO two years ago bloggy trend?)

There's a nice selection of cook books in my pantry but, when I'm in "what the hell am I going to cook today" mode, I usually turn to the visuals on Pinterest, Foodgawker, etc.

The other day, I had a craving for a coconut cookie - not a macaroon, though - and found this Coconut Chocolate Chip cookie recipe via Pinterest. 
Super easy.  Required only one mixing bowl.
And, I've pretty much face-planted in them all week.

Sorry for the iPhone visuals, otherwise, you're welcome.

Chewy Coconut Chocolate Chip Cookies

Ingredients

• 3/4 cup (170 grams) room temperature butter
• 1 cup (200 grams) light brown sugar
• 1 tsp vanilla extract
• 1 egg
• 1 2/3 (200 grams) cup all purpose flour
• 1 tsp baking powder
• pinch of salt
• 1 1/2 cup semi-sweet chocolate chips
• 1 1/2 cup unsweetened shredded coconut *I had closer to a cup, and it worked out just fine

Instructions

1. In a mixing bowl, cream the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, scrape the sides of the bowl and mix well.
3. Slowly add the flour mixed with the baking powder and salt. Mix until just combined.
4. With a spatula stir in the coconut and the chocolate chips.
5. Drop spoonfuls of cookie dough on two baking sheets (lined with parchment paper) and place them in the fridge to chill for few minutes.
6. Meanwhile heat the oven to 375F.
7. Bake the cookies for 10-13 minutes (depending on how big they are) until the edges start to brown.
8. Cool them slightly on the baking sheets before removing.
9. Enjoy! 

*Recipe adapted from Roxana's Home Baking

Also:
 I used these Guittard chocolate chips - they are dark (not too sweet) goodness

 Enjoy Brazilian-style with an afternoon espresso - sitting on your zeeb chair, ya'll.