Tag Archives: bedroom
Bedroom Design: 5 Things I Must Have in My Bedroom
Post by Tracy Kaler.
Everyone has a wish list when designing a bedroom. Some things may be for aesthetic purposes only, while others may be functional. Here is my lineup of must-haves that I can’t live without in my personal sleep space.
1. Nightstand with a drawer
As much as I adore bedside tables, I need a proper nightstand with at least a single drawer, if not double. I like to keep everyday items like eyeglasses, earplugs, tissues, hand lotion, lip balm, and more, tucked neatly away so these necessities are nearby when I need them.
2. Decorative throw
Whether I drape it over a chair or leave it at the foot of the bed, a throw has its place in my bedroom. I prefer a knitted or crocheted style, which adds texture and is ideal for snuggling.
3. Ceiling Fan
The sound of a fan soothes, the light, yet constant breeze cools, and the circular movement relaxes. Any bedroom I own or sleep in on a regular basis must have a ceiling fan.
Sleep specialists will profess that TV in a sleep space is a big no-no, but I find a big screen a necessity in my bedroom. I rarely watch while trying to fall asleep, but on occasion, reality television or late-night comedy clears my head and prepares me for the following day.
5. Window treatments
Even though I don’t feel relaxed in complete blackness, I prefer city lights at their dimmest setting when I crawl into bed. I also fancy sun in the morning, however, so blackout shades provide too much darkness. A lined roman shade and lined curtains on my oversized bedroom window control light in both morning and evening hours. This combination filters just the right amount of sunlight, and subdues the 24-hour brightness of Manhattan at night.
Breakfast in Bed – Caramelized Onion and Bacon Omelet
Post by Alison Hein.
My husband loves to host a big July 3rd party every summer. The tradition started several years back when Kevin came up with this brainstorm on July 1st – “Hey”, he said, “everyone we know is busy on the Fourth, but I’ll bet no one has any plans on the evening of July 3rd. Plus, they don’t have to get up early for work the next day.” Sure enough, he was right, and the 25 guests we invited all said yes, giving us two days to scramble to prepare.
These days, the party has grown to twice the size, but Kevin still insists that we cook everything ourselves for our “gourmet barbecue.” We have some annual standard fare like the McCafferty Family Secret Potato Salad and Don’t Ask Don’t Tell Spicy Ribs. But we also like to try new ideas. This year, we decided to have an interactive Slider Bar as a starter. While Kevin was conducting practice rounds, perfecting his timing, shaping and spicing, I was fiddling with different topping alternatives, and how to display them. I finally settled on 6 toppings – caramelized onions, guacamole, bread & butter pickles, dill slices, blue cheese and bacon – which we then spooned into mason jars and labeled with homey tags.
How nice to get up the next morning (uh, afternoon) and have all these fun choices to dress up our omelets. How nice to have a Day of Independence and breakfast in bed.
2 strips bacon
1 tablespoon butter
2 tablespoons caramelized onions (see preparation below)
Salt and pepper to taste
2 tablespoons guacamole
2 tablespoons sour cream
Salt and pepper, to taste
1 tablespoon sliced green onion
Cook bacon strips slowly over medium heat until browned and crispy, turning once. Remove from pan and drain on paper towel. When cool enough to handle, break into 1-inch pieces and set aside.
Melt butter in small, heavy pan over high heat. Break eggs into small bowl and whisk until mixed. Add caramelized onions to beaten eggs, then pour into heated pan all at once and swirl to evenly cover the pan. Tilt pan slightly, and every few seconds, use a jerking motion to pull the pan towards you so the eggs move away as they begin to cook. When the eggs begin to set but are still very soft in the center, remove the pan from the heat for a few seconds.
Lightly spread the sour cream and avocado over the eggs and sprinkle with bacon. Retain a dollop of sour cream and guacamole for garnish, if you like. Return the pan to the stove, and continue the jerking motion, this time holding the pan at an even higher angle, until the omelet begins to flip over onto itself. Give the eggs a little push with a spoon or spatula if necessary. Turn the omelet out onto a plate, garnish with sour cream, guacamole, and green onion, sprinkle with salt and pepper, and serve immediately.
Makes 1 serving.
1 tablespoon extra virgin olive oil
2 Vidalia (or other sweet type) onions, sliced thin
1 teaspoon sugar
Heat olive oil in large heavy pan over medium heat. Add sliced onion and sprinkle sugar on top. Stir and mix well to separate and coat with oil. Continue to cook over medium heat, stirring often, until onions become a deep golden brown color, about 30 minutes.
Movies in Bed: Beauty and the Beast
Post by Mark T Locker.
I realize that I’m coming to the party about twenty years late. I guess as a surly teenage boy Disney cartoons weren’t much on my radar. I think my favorite movie of that year was Howard’s End, one of those old-timey British Emma Thompson and Helena Bonham-Carter period pieces, before Helena got weird. I’m sure I had seen La Belle et la Bête, Jean Cocteau’s post-occupation masterpiece. I’m still a huge fan of that movie.
Well, every Friday is family movie night at our house. After digging through our piles of DVDs looking for Aladdin with no success, we landed on Beauty and the Beast. In classic Disney form, it’s full of fun songs and a startlingly simplified version of the story. Which is not to say it was not enjoyable; it’s just so different from the 1946 French version. There is good reason this movie has become a Disney classic. It’s got all the right ingredients: castles; talking objects; princesses; true love; songs. Friends, you haven’t lived until you’ve heard Angela Lansbury, as a teakettle, sing you a ditty.
I’m sure everyone out there has already seen this dozens of times. I’ve only seen it once now. What should we watch tonight?
Bedroom Design: Living Big in a Small Bedroom
Post by Tracy Kaler.
“Small rooms or dwellings discipline the mind; large ones weaken it.”—Leonardo da Vinci
Don’t fret if you lack square footage in your bedroom. Small spaces are no less significant than their larger siblings and still manage to be stylish and chic. Compact rooms are often loaded with personality and give you the opportunity to get creative and explore your inner decorator, so take advantage and don’t feel deprived.
Moreover, a bedroom tends to be especially romantic and peaceful, no matter its size. Whether you prefer traditional or eclectic décor, antiques or modern furnishings (think an Eames lounge chair in your singular empty corner), neutral or bold color accents, bear in mind that an uncluttered design will probably suit any small space best.
Here are four tiny yet delightful bedrooms. Rooms like these make it easy to catch a restful sleep, relax with a favorite read, or just sit back and take it all in.
You’ll be in the mood to snuggle in this simple yet elegant, cottage-inspired bedroom. The all-white paneling lends a casual feel, while the poofy duvet makes the bed inviting. Looking at this photo, don’t you want to curl up with a good book?
Chinese red textiles and a Persian rug add a boost of color to an otherwise neutral room. A black chinoiserie screen makes for a lovely backdrop behind the leather headboard while crisp linens give this bed a luxury hotel feel.
This practical twin bedroom with built-in storage is functional and sleek. The convenient swing-arm sconce allows reading in bed, while the Louis Ghost chair from Philippe Starck breathes a touch of whimsy into the room.
Neatly carved out of a pocket-sized room, this space-saving design works beautifully. Patchwork bedding and knotty pine floors give the room a rustic cabin-like feel. The nautical artwork and ceiling fan enhance the miniature sleeping quarters. This nook could be the ideal child’s room or guest quarters.
Breakfast in Bed – Strawberry Scones
Post by Alison Hein.
Wild red strawberries used to grow rampantly throughout our region. The native Leni Lenape crushed these tiny sweet jewels and mixed them with cornmeal to form a sweet cake. Odes were written to them, such as this excerpt from a poem written by Robert Graves:
Strawberries that in gardens grow
Are plump and juicy fine,
But sweeter far as wise men know
Spring from the woodland vine.
No need for bowl or silver spoon,
Sugar or spice or cream,
Has the wild berry plucked in June
Beside the trickling stream
Even though these tiny wild gems have largely disappeared from our area due to commerce and development, plenty of their “plump and juicy fine” garden cousins are still available. Locally grown berries can be found until the end of June, and hothouse grown can be purchased throughout the year. While they are still in season, try some in this easy scone recipe. Puréed berries give the dough a tender texture and lovely rose-hued tinge – a poetic breakfast in bed.
16 ounces fresh strawberries, cleaned and trimmed
3 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup (one half stick) cold butter
¾ cup milk
1 tablespoon cider vinegar
2 tablespoons brown sugar
Extra flour for shaping scones
Chop half of the cleaned strawberries, and purée the other half in a blender or food processor. Set aside.
Preheat oven to 425°. In large bowl, mix together flour, sugar, baking powder, and salt. Cut butter into small pieces and cut into dry ingredients.
In a small bowl, combine milk, vinegar and one egg. Mix well, then add all at once to dry ingredients, stirring until just mixed in. Stir in pureed strawberries. Add chopped strawberries. Mix in gently. Do not overmix or dough will become tough.
Turn batter out onto floured board. Divide into 8 equal pieces and shape into balls. Press each ball gently into a flat round. Cut a cross in the top of each scone, but do not cut all the way through.
Place scones on lightly greased cookie sheet. Lightly beat remaining egg, and brush on top of scones. Sprinkle with brown sugar. Place in oven and bake for about 20 to 25 minutes, until golden brown. Serve warm with butter.
Makes 8 scones.