Tag Archives: bedroom
Post by Alison Hein.
Happy Halloween! Why not feed your little hobgoblins a nutritious, fun breakfast before the trick-or-treat candy overload?
In this recipe, harvest pumpkin is seasoned with chipotle, then oven-roasted to a sweet and smoky blend. Roast the pumpkin in the evening, if you like, and wafts of cinnamon and spice will scent your kitchen with autumn aromas. Consider serving some smoky pumpkin with dinner as a seasonal side.
In the morning, fill your little cast iron cauldrons with roasted pumpkin, then top with a bacon, egg and cheese mix that puffs up to a lovely golden brown when baked. Dig in deep, to fill your spoon with a Halloween flavor-packed combo, and a smoky, holiday breakfast in bed suitable for even the fussiest hobgoblin.
Note: I purchased my amazing little cauldrons from Lodge Manufacturing, a family-owned Tennessee company more than 100 years old. These cast iron gems provide great, even cooking, and an irresistible presentation!
1 small pumpkin, about 3 pounds
½ cup olive oil
1 teaspoon chipotle pepper
4 slices bacon
½ cup shredded mozzarella cheese
Salt and pepper, to taste
To roast pumpkin, preheat oven to 350°. Using large knife, slice pumpkin in half, just to one side of the stem. With a metal spoon, scoop out seeds and pulp, scraping sides of pumpkin until clean and smooth. Slice pumpkin into strips approximately ½ inch thick. Mix olive oil and chipotle pepper. Brush olive oil mixture on pumpkin slices and place on heavy baking sheet. Bake for 25 to 30 minutes, turning once, until pumpkin is lightly browned and cooked through. Remove pumpkin from oven and let cool until it can be handled. Remove skin with paring knife, and chop pumpkin slices into small cubes, approximately ½ inch square and set aside.
Place bacon in heavy skillet, and cook on medium low to medium heat until crisped, about 8 to 10 minutes, turning several times. Drain on paper towels, cool, and chop into small pieces. Set aside.
Crack eggs into medium bowl and whisk until thick and smooth. Stir in mozzarella cheese, chopped bacon, and salt and pepper to taste.
Lightly oil cauldrons (½-pint baking dishes), and place ⅓ cup of chopped, roasted pumpkin into each of two cauldrons. Pour egg mixture evenly into each cauldron, on top of pumpkin. Bake at 350° for 25 to 30 minutes, until eggs are cooked through and puffed up.
Makes 2 servings.
Post by Laura Cheng.
Houndstooth is one of my all time favorite graphic patterns. From iconic Chanel to daring Alexander McQueen, it has been a Scottish inspiration on the runaway for centuries. And for all my football fans reading this, houndstooth can be summed up in 2 words: Bear Bryant. Its versatile, graphic pattern can be as daring or as subtle as one would like. Fun fact for the day: a smaller-scale version of the pattern is called “puppytooth”! How cute! If I ever wanted to give my bedroom a dose of good, old-fashioned sophistication and elegance, there is no doubt I would utilize this pattern.
I love the crushed velvet orange bed frame in the bedroom, but what I really noticed was the houndstooth rug. Its crisp black and white pattern is the perfect preppy fall accent. There’s another trend here that also caught my eye. Just as layering clothes keeps you warm, layering rugs have a similar effect. Not only does the technique add visual interest and texture to the floor, but it’s also so practical and easy to mimic. A quiet sisal rug as the base layer happily allows the houndstooth pattern to strut its monochromatic colors and anchor the space in the bedroom. And for the finishing touch that is essential but often overlooked, a vase of roses in a balancing hue keeps the bedroom timeless and romantic.
Usually, houndstooth is black and white, but it can also appear in varying shades. It is just as, if not more, wonderful in shades of red or navy. Or if black and white is too bold and busy, a nice neutral beige can often be the answer. This handsome wool throw by Moon of England is complements any bedroom decor without overwhelming the space.
On the opposite spectrum, if I was looking for a statement piece, this one of a kind Pied-de-Poule armoire by Seletti would be it. Getting dressed on groggy fall mornings will be definitely be more interesting with a jolt of fun and drama. The armoire is made of MDF with a silkscreened houndstooth pattern. I’m not quite sure where I would put it yet, but what I am sure of is I’d have a psychedelic start to any day.
Post by Kyle St. Romain.
As you’ve probably guessed by now, I like to explore alternative ways people sleep. Whether that’s on a block of ice in the ICEHOTEL, in a hammock somewhere tropical, or underwater, there’s a number of ways you can get a good (or at least novel) night’s rest outside of the traditional bedroom. This week, we’re headed offshore and I’ll introduce you to the idea of sleeping on a boat.
When you’re on a boat, the bedroom is referred to as the “berth.” According to the Online Etymology Dictionary, the word berth dates back to the 1620’s and refers generally to a “convenient sea room.” It’s of uncertain origin, but is thought to have come from a combination of the word bear (the verb) and the suffix –th, which is used to turn verbs into nouns. The use of the word berth has been extended to refer to sleeping quarters in all types of transportation, including: planes, trains, and automobiles.
Space on a boat is limited, and designers are challenged to use every available square inch inside a boat efficiently. Thus, the master bedroom (berth) on “normal-sized” boats are typically located in the fore (front) hull of the vessel. These types of berths are known as a V-berth, due to the shape of the interior. Since the front compartments in boats are irregularly shaped, mattresses in a V-berth must be specially crafted to fill in the triangular gap that would otherwise be present with a rectangular mattress. Larger vessels may feature additional sleeping quarters along the sides and towards the rear of the ship, and generally have more latitude in the design of the rooms. Check out the picture below: berths can be quite luxurious!
It’s up for debate whether the front of the rear (aft) of a ship is more stable for sleeping, but most of the ultra-mega yachts I’ve seen on television all feature the master suite in the front. You’re also likely to find the luxury suites on cruise ships at the front.
While sleeping on a boat isn’t for everyone (some people just aren’t comfortable being on the water, or get sea sick), many seafaring types find that sleeping on a boat is quite relaxing. In calm seas, the gentle rocking of the boat helps lull you to sleep (a similar effect of sleeping in a hammock). Additionally, boating imbues a sense of excitement for the adventures that lay ahead. You can also experience amazing sunsets that below the unobstructed ocean horizon, and views are simply unobtainable from land.
Have you ever slept in a berth? Do you prefer the fore or the aft of the ship? Share your experiences in the comments below.
Post by Alison Hein.
There’s an old story about the discovery of butter: a nomad filled his skin bag with goat milk, strapped the bag across his mount, and rode across the desert from dawn to dusk. When setting up camp that evening, he was surprised to see that his forgotten milk had turned into a thick, yellow, tasty substance.
The scientific process of creating butter includes agitating whole cream until the fragile membranes that surround milk fat are broken, allowing fat droplets to form and join. More churning hastens the separation of cream into butter and buttermilk. In other words, if you shake, beat, or whip cream long enough, you will eventually get butter.
Perhaps you think this is time-consuming and unnecessary. All that will change as soon as you taste your first sweet and salty bite of thick, yellow, homemade butter. Have your kids help with the preparation, and watch their eyes widen as white turns to yellow, and cream turns to butter. Slather some on thick, crisped toast, and rediscover the perfect, homemade breakfast in bed.
1 pint heavy cream
1 teaspoon large-grain salt (I used Pink Himalayan)
1 to 2 teaspoons fresh thyme leaves (optional)
Pour heavy cream into large, deep bowl to prevent excess splatter. Using an electric mixer, beat cream on high until whipped cream begins to form. Keep beating, until cream begins to flatten and turns slightly yellow. Continue to beat until butter clumps form, and buttermilk separates from solids. Depending on your mixer, this process will take between 7 and 10 minutes.
Pour butter and buttermilk into colander to drain. If you plan to retain buttermilk for cooking or baking, be sure to drain butter into a large clean bowl. After draining, rinse butter well with cold water, then squeeze and knead by hand until all liquid is removed from butter.
Place a sheet of waxed paper in a 4-inch by 4-inch square dish. Spread butter on top of waxed paper to form an even layer, and fill the square dish. Cover and refrigerate until firm, at least 30 minutes. Trim to desired shape. Sprinkle with salt and fresh thyme leaves.
- Salted butter – add salt to cream before whipping.
- Sweet butter – make Maple Butter or Honey Butter
- Herbed butter – for a savory butter, add a variety of fresh herbs and spices to soft butter. Form into a log on a sheet of waxed paper. Slice into rounds and use to top toasted bread, roasted potatoes, or grilled steak
Makes approximately 5 to 6 ounces butter.