Yearly Archives: 2016
Post by Tracy Kaler.
When we think of bachelor pads, we often imagine colors like black, deep gray and navy blue, waterbeds, sparse furnishings, and, in general, not a very stylish interior. But single men have come a long way with their desire to be fashionable and live in attractive environments, especially when they’re trying to impress a certain special someone.
For our single male readers and their lady friends, let’s take a look at some ultra-chic bachelor pad bedrooms.
This modern bedroom might have a minimalist design, but the space feels fashion forward. Neutral colors blend nicely, and a small bud vase adds just the right amount of femininity for contrast.
Color and pattern decorate the walls of this pre-war bedroom in the West Village of New York City. A 30-something professional lives in the apartment, which boasts a relaxed yet pulled-together design. At 140 square feet, this compact bachelor pad bedroom appears to get plenty of natural light.
Clean lines and colors work well in this contemporary bedroom. A striped accent pillow adds a splash of color. Crisp linens, a mod chandelier, and a small writing desk that doubles as a nightstand finish off the design.
Cuba is the theme in this bold bachelor pad bedroom in D.C. The yellow and green walls and striped bedcovering lend a tropical feel. It’s refreshing to see so much color in a gentleman’s quarters.
This room is anything but subtle and definitely plays on drama. This space is typical bachelor pad with an oversized Chesterfield bed and lots of black and leather. The masculine bedroom takes on a theatrical quality.
Post by Alison Hein.
Memorial Day is fast approaching, and with it comes the unofficial start of summer. At this time of year, I’m always reminded of summers past. My memories are filled with sessions at sleep away camp, days at the lake near my grandparents’ cabin, and of course, trips to the U-pick farm to pick plump, ripe berries fresh from the field.
Coincidentally, my camera club season runs the same as a school year – starting in September and wrapping up in June. Thinking of summer, thinking of berries, thinking of my camera club, I thought – wouldn’t it be nice to bake a summery cake for one of the last meetings with my fellow shutterbugs?
I decided upon a simple cake, made a bit richer and smoother with a touch of sour cream. For the fresh berries, I selected an assortment of blueberries, strawberries, blackberries and raspberries. Feel free to use whatever types of berries (or other fresh fruit) you like. If using strawberries, chop them into bite-sized pieces. And if you think the cake is scantily supplied with berries, don’t be tempted to add more than two cups or the cake will become too moist.
Sure enough, the cake was a big hit with my camera buddies, and the few pieces I held back became a summery breakfast in bed that my husband and I enjoyed the next morning.
¼ cup white sugar
1 tablespoon cinnamon
1 cup light brown sugar
½ cup (1 stick) butter, softened
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup milk
1 tablespoon cider vinegar
1 teaspoon vanilla
½ cup sour cream
2 cups (1 dry pint) mixed berries
Preheat oven to 350°. Grease a 9×13-inch baking dish and set aside. Mix white sugar and cinnamon together in a small bowl and set aside. In a large bowl, cream together the brown sugar and butter. Beat in eggs one at a time. In a separate small bowl, sift together the flour, baking powder, cinnamon, and salt.
Mix the milk, cider vinegar, and vanilla together in another small bowl. Add alternately with flour mixture to the egg batter, until well mixed. Fold in sour cream, then mixed berries.
Spread batter evenly in baking dish, and sprinkle cinnamon sugar evenly across top. Bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool 20 to 30 minutes before slicing. Serve warm or at room temperature. Add a dollop of whipped cream, if you like.
Post by Tracy Kaler.
Last week on Life in the Bedroom, I introduced the stylish RecyBags, ideal for a summer beach tote or carryall. These colorful bags are handwoven by a group of women in Cebu, Philippines in partnership with the Rise Above Foundation.
At Charles P. Rogers, we’re thrilled to be able to partner with this Women’s Collective –– a group of Cebu mothers who came together to learn the craft of bag-making –– and support such a worthwhile cause.
As craftsmen ourselves, we understand the importance of recycling materials, whether it’s wood, metal, or in the case of RecyBags, rice and animal feed sacks.
Through hard work and great care, the collective creates these bags using scrap materials that would otherwise be wasted. These rice and animal feed sacks become a practical and beautiful accessory for others to enjoy while giving the women who make them an opportunity to learn a trade, support their families, and improve their quality of life.
By telling people about RecyBags or purchasing one for yourself or a gift, you enable these women in Cebu to continue to do their jobs, retain their independence, and take care of their children.
At CPR, we’re spreading the word about the Women’s Collective and the RecyBags, as well as Rise Above, which provides daycare services, education to children, and healthcare initiatives, allowing locals to live a more sustainable life.
Purchase a sheet set in either our New York or New Jersey showroom now through May 30th, and you’ll automatically go home with a RecyBag while supplies last. When a friend asks you where you purchased such a lovely bag, you can share the story of the Women’s Collective in Cebu, Philippines.
Charles P. Rogers
26 W 17th St, New York, NY 10011
East Rutherford, NJ 07073
For more info on RecyBags, visit the Facebook page.
by: Alison Hein
I just returned from Texas after visiting with my sister in law Suzanne and her husband Randy. They have a beautiful ranch house set in the woods, surrounded by rolling hills and green oak trees. Suzanne’s kitchen is amazing, and each time I visit, I long to cook there. You may recall this lovely location for my great sugar burn experience while preparing a holiday flan a few years back.
With some brief moments of hesitance, I decided to return to the scene of the crime and whip up a nice breakfast. A quick search in the fridge yielded abundant selection, and I decided to prepare a nice, big frittata, loaded up heavy on the meat, Texas-style. Randy became my sous chef while Suzanne set a sparkling table.
Suzanne’s bright blue Le Creuset casserole dish was perfect for sautéing sausage, cooking vegetables, setting eggs, popping in the oven, and serving with style. A few torn basil leaves from Suzanne and Randy’s herb garden and a bottle of zesty hot sauce completed our impromptu breakfast in bed, Texas-style.
1 pound breakfast sausage
2 tablespoons high-heat olive oil
1 large onion, chopped
8 ounces mushrooms, sliced
1 clove garlic, minced
8 ounces fresh spinach leaves
Salt and pepper, to taste
1 – 2 tablespoons parmesan cheese
Fresh basil, for garnish
Hot sauce, for serving
Preheat oven to 350°. Place a 10-inch ovenproof frying pan on stove over medium heat. Crumble sausage into pan and continue to cook until completely browned, about 5 minutes. Remove from heat, drain, and set aside. Wipe out pan completely and return to the stovetop.
Pour olive oil into the pan and heat over medium heat. Add chopped onion to pan, and sauté until soft, about 5 minutes. Add mushrooms and garlic and cook for about 2 minutes more. Add spinach leaves by the handful until they are all wilted. Reduce heat to low.
Break eggs into a large bowl, and whisk until smooth and thickened. Add cooked breakfast sausage crumbles to the eggs and season with salt and pepper. Pour egg mixture over the onion-mushroom-spinach mixture. Continue to cook, gently moving uncooked eggs back around the sides of the pan, until edges are lightly set, about 5 to 7 minutes.
Place frittata in oven to finish, baking for about 10 minutes, until lightly puffed up and golden. Remove from oven and sprinkle the top of the frittata with parmesan cheese. Place frying pan under broiler, about 5 inches from direct heat and broil until cheese is melted and very lightly browned, about 30 to 60 seconds. Remove from oven, garnish with fresh basil and serve immediately.
Makes 4 – 6 servings.
Post by Mark T. Locker.
Gods of Egypt has finished its brief run in theaters and is now available to watch in the comfort of your own bedroom. Set in ancient Egypt, at a time when the gods walked among the men, larger than life and powerful. All is well and at peace until the banished god Set comes back with an army and usurps the throne and blinds his brother Horus, who was to take the throne. The fate of the kingdom of Egypt falls into the unlikely hands of a young thief, whose only reason for fighting is to get his girlfriend back. He uses his amazing thieving skills to recover one of Horus’s eyes. Horus in turn agrees to help fight Set for the throne.
This is not what I would call a “good” movie; it’s full of too much CGI, lots of Europeans and Australians posing as Egyptians, and weak dialog. It’s difficult not to think of Liz Taylor’s famously overbudget Cleopatra when watching this movie. Loads of money spent on what was meant to be some kind of epic, but just wasn’t. That said, it’s a very entertaining movie. It’s a movie that is easy to just relax and enjoy in all its ridiculousness. Plus, who doesn’t like to see fleshed-out ideas of what Egypt would have looked like in its heyday? Even if those interpretations might make Egyptologists (like my wife) cringe just a little. (Though I must say, the bit in the Underworld with the awesome jackal-headed Anubis is pretty cool to watch.)
This movie is a fun way to end a busy week. If you want something with lots of action that lets you just turn off your brain and immerse yourself in a fantasy world of gods and monsters, this is the movie for you.