Tag Archives: bedroom
Things We Like: Charles P Rogers Tansy Bed + The Good Wife
Post by Kyle St. Romain.
The CBS hit drama series The “Good Wife” returned for its fourth season on September 30. I don’t know about you, but we’ve been missing our weekly dose of Alicia and Kalinda. So far, season 4 has been off to a great start and we finally got to meet Kalinda’s ex-husband, Nick!!
From time to time, we are privy to some inside information here at the Charles P Rogers blog. This week, we have a hot tip and couldn’t resist sharing our excitement about an upcoming episode of the Good Wife. Episode 3, which airs THIS SUNDAY, will feature our very own Tansy headboard that was purchased by the set designer back in July. It’s absolutely stunning! Upholstered cream microfiber with hand-tufted buttons, it’s sure to add some style to the set. If you’re considering getting one of our Tansy beds for yourself, you can also get the headboard complete with matching platform; it looks even better in person!
We can’t give you many more details about the upcoming episode, but given what happened in episode 2, “50 Shades of Ice Cream” that some critics are calling it the most scandalous scene in the history of network television, we’re sure you don’t need any more reason to tune in this week.
If you catch our bed this Sunday, let us know in the comments below. We’d love to hear from you!
Breakfast in Bed: Breaded Egg Fillets
Post by Alison Hein.
Hey, all you egg lovers out there – here’s a modernized take on a classic recipe adapted from Sarah Tyson Heston Rorer. What? You never heard of her? Well, Sarah was born in Pennsylvania in 1849, and during the course of her life, was a cookbook author, editor, columnist, cooking instructor and public speaker. She is considered America’s first dietitian due to her health-focused recipes and work with medical facilities. During the 1920s, “Rorer” became a household name. Sadly, Sarah lost everything in the Great Depression and relied on friends and family for support in her final days.
Sarah was also an egg magician, and I’m aiming to bring her name back to “household” status. In this unusual approach to cooking eggs, Sarah bakes a savory custard until it’s firm enough to slice. The slices are coated in more egg, then in breadcrumbs, and pan-fried to a crisped gold. Top the eggs with some white sauce and perhaps a slice or two of smoky meat, and you’re in for a delightful surprise with this classic, eggy breakfast in bed. Thank you, Sarah!
4 tablespoons vegetable or chicken stock
Salt and pepper, to taste
1 tablespoon butter
1 tablespoon flour
½ cup milk
1 tablespoon water
1 cup panko breadcrumbs
2 – 3 tablespoons extra virgin olive oil
2 to 3 thin slices of smoked ham or salmon (optional)
1 tablespoon chopped, fresh curly parsley
Preheat oven to 350°. For the baked eggs, crack 6 eggs into large bowl and whisk together with stock. Season with salt and pepper to taste. Coat a small, 5-inch square baking dish with cooking spray. Pour egg mixture into baking dish. Place baking dish in a water bath on a strong cookie sheet. Bake for 45 minutes or until toothpick inserted in center comes out clean. This step can be done one day ahead.
To make white sauce, melt butter in small heavy saucepan over medium heat. Whisk in flour until smooth, thick paste forms. Whisk in milk and cook until slightly thickened, 3 to 4 minutes, stirring constantly. Set aside and keep warm.
To bread and fry egg fillets, cut baked egg into 6 equal slices. Beat remaining uncooked egg with 1 tablespoon water. Coat cooked egg slices thoroughly with beaten egg, then roll and coat in panko to fully cover. Add 2 tablespoons of olive oil to a heavy pan and heat over medium heat. Add egg slices to pan and cook slowly over medium to medium low heat, turning once, until panko is golden brown, about 2 to 3 minutes per side.
To assemble, arrange 2 or 3 panko-coated egg slices on a plate. Top with sliced ham or salmon, if using. Drizzle with a couple of tablespoons of white sauce. Garnish with fresh, chopped parsley and serve immediately.
Makes 2 to 3 servings.
Bedroom Design: Going Global
Post by Erin Sears.
Travel much? Whether you daydream in your armchair or actually get up and go- the bedroom is a great place for a global look. You don’t want to wake up in a bad theater production, so a light touch is essential, but bringing in maps, artwork, and worldly items are a definite do. When I am fortunate enough to travel, I try to find one or two items that represent that place for me and then I integrate them into my home. My New Orleans Mardi Gras beads are displayed in a glass jar, a beautifully painted sugar skull in bright colors represents a trip to the southwest, and a gorgeous hooked pillow depicting a swimmer from Cape Cod all have starring roles in my space. Embrace global touches and you’ll never feel far from your next trip.
Who doesn’t love an old map of Paris? This map turned wallpaper is so impressive that the bed can be kept simple. Having a fancy bed against the map would be too busy and take away from both. You don’t need a headboard when you have the City of Light to dream under.
This room makes me want to buy a plane ticket. Again, the linens on the bed are kept neutral while the color of the pillows, curtains, and accessories draw you in to the room. The mirrored headboard and the Vishnu print give the room a global feeling without becoming too kitchsy. LOVE.
Morocco is definitely on my list of places to experience and it is also a hot theme in home décor. I love the sexy curves of the headboard and the glamour of the bedside tables. The accessories say casbah without screaming it and bold colors are used sparingly, but effectively. It’s a perfect place to rest your head while dreaming of your next great adventure!
Things We Like: Sleeping on Ice
Post by Kyle St. Romain.
Unless you’re an Eskimo, you’ve probably never considered the idea of sleeping on a bed of ice – at least not seriously. Why would you? An ice bed is only inviting backache, and frostbite – I’ll take my warm, down filled nest of a bed any day.
Despite the perceived pitfalls of sleeping on an ice bed, many travelers (perhaps gluttons for self-punishment) trek to the northernmost regions of our world to experience exactly what mankind has worked so hard to remove ourselves from: the unloving cold. However, modern man enjoys the cold a bit more luxuriously. Allow me to introduce you to the world of ice hotels.
Starting in December, dozens of “ice hotels” around the world open their doors for business. Since these hotels melt during the warm summer months, they must be entirely rebuilt every year in what is described as “one of the world’s most extreme building projects.” While there are several ice hotels to choose from, the most famous, and largest, of these ice hotels is none other than ICEHOTEL located in Jukkasjärvi, Sweden (don’t ask me how to pronounce that).
The ICEHOTEL first opened in 1990, and has operated every year since from December to April. While sections of the hotel are open starting in December, it takes a full month before the hotel is complete. It’s built from over 9,000 tons of ice and can accommodate about 100 guests at full capacity. Each suite is a work of art of its own, as they are individually sculpted from renowned ice artists. If you watch the Discovery Channel or NatGeo, you may have already learned about the ICEHOTEL from one of several documentaries showcasing it.
While you do have to pack appropriately for your visit to the ICEHOTEL (think subzero temperatures), the stay can’t be too bad given that crowds of visitors wait patiently for the opportunity to stay at what has become one of the most extreme destination hotels on the planet. If you aren’t as eager to sleep on a blog of ice, but want to have an Iced Tea or other cold beverage at the ICEHOTEL’s ICEBAR there are “warm” accommodations available nearby.
Accommodations at the ICEHOTEL start at about $400/night (on top of getting there). So while it’s not exactly cheap (though it’s considerably less expensive than some of the Underwater Hotels), it’s one of those bedtime stories you’re sure to remember for the rest of your life.
Click here for more information about the ICEHOTEL.
Do you have any exotic destinations where you’d like to rest your head? Share your travel plans in the comments below.
Breakfast in Bed: Buckwheat Honey Waffles with Apple Compote
Post by Alison Hein.
Enter autumn, with a cornucopia of glorious bounty. Kick off your fall with these lightly sweet, aromatic buckwheat waffles. Top them with homemade apple compote, and you’ll want to curl up with a good book in front of the fire. Well, after breakfast anyway. 😉
Despite its name, buckwheat is gluten-free and unrelated to wheat. Rather, it’s a herbaceous plant related to sorrel, knotweed, and rhubarb. Its name derives from the German “Buchweizen,” meaning beech-wheat, because buckwheat’s unusual triangular seed resembles the much larger seeds of the beech tree.
Some of the world’s most richly satisfying dishes – galettes from Brittany, Japanese soba, and Russian blinis – are made with buckwheat. In this recipe, rich, smooth batter almost glides across a hot waffle iron, and toasts up in minutes to a hardy crisp. Sweet, seasonal apple compote makes a simple complement to the burnished buckwheat for a glorious, bountiful breakfast in bed.
Buckwheat Honey Waffles
2 ½ cups buckwheat flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups milk
¼ cup honey
1 teaspoon vanilla
¼ cup vegetable oil, or butter, melted and slightly cooled
½ cup sour cream
1 apple (tart varieties such as Granny Smith work well)
¼ cup of water (add more for a thinner topping
2 tablespoons honey
¼ cup golden raisins
1 teaspoon vanilla
½ teaspoon cinnamon
¼ cup slivered almonds (optional)
Dollop of sour cream
Combine flour, baking powder and salt in large bowl. In separate bowl, add milk, eggs, honey and vanilla and beat until frothy. Pour oil or melted butter into liquid mixture and stir well. Using a wooden spoon or hand mixer, gradually add liquid mixture to dry ingredients until batter is smooth. Stir in sour cream.
Spray waffle iron with cooking spray and heat to high. Pour ½ cup to ¾ cup batter into center of iron, making sure you have enough batter to evenly spread across the surface of your waffle iron. Cook until golden brown and crisp and waffle pulls away easily from iron, about 3 minutes. Serve warm with apple compote. Garnish with a dollop of sour cream and a sprig of mint.
Makes approximately 6 waffles.
To make compote, pare, slice and finely chop apple. Place in small, heavy pot and add water, honey, golden raisins, vanilla and cinnamon. Stir in slivered almonds, if you like. Bring apple mixture to a boil over high heat. Reduce heat, cover, and let simmer until apples are cooked through but still hold their shape, about 15 minutes.
Makes approximately 1 cup apple compote.