Tag Archives: Charles P. Rogers
Bedroom Design: Hooray for the Red, White and Blue: Patriotic Bedrooms
Post by Tracy Kaler.
The 4th of July is a day for Americans to celebrate our nation’s independence, but it’s also a day of picnics, outdoor parties, and festivities in red, white and blue. In the spirit of our nation’s history and the American flag, let’s take a look at some colorful, patriotic bedrooms.
A subtle tone-on-tone stripe on the wall, layered pillows and shams, and vintage accessories successfully pull this bedroom together. The blinds place even more emphasis on the stripe theme. Notice the small stars in the windows on the bed wall.
This colonial beach bedroom in Santa Barbara boasts mixed patterns and a country feel. The quilts, painted walls, antique-looking bed, watering can lamp base, and the basket of hydrangeas add to the room’s relaxed style.
This charming little bedroom combines rustic with modern, and so well. The room could easily take on a different theme by switching out the pillows and dartboard.
A Boone, North Carolina bedroom celebrates the American flag. With leather, dark wood, and ZACK pillows in red, white and blue, this rustic boy’s room is fit for a king. Dianne Davant and Associates designed the space.
I love the simplicity of this farmhouse bedroom in Maryland. The headboard is tall and stately; the American Flag makes a real statement at the foot of the bed, and the remainder of the furnishings are understated. The antique accent rug adds the perfect amount of pattern.
Breakfast in Bed – Eggs Benedict
Post by Alison Hein.
Preparing Eggs Benedict is not difficult; rather, it’s a little complicated. Too many things are happening at once. Should I worry about my muffins toasting or my eggs poaching? My bacon browning or my Hollandaise emulsifying? Well, the sad truth is, all these things must be tended if you want to have your muffins crisped, your eggs gooey, your bacon browned and your sauce hot, all at the same time.
This is the occasion to ensure your “mis en place” is well-executed. Assemble your ingredients, gather your pots and pans, perhaps enlist an assistant. Then toast, boil, brown and drizzle your way to a worry-free breakfast in bed.
Ingredients
2 English muffins
4 eggs
4 slices Canadian bacon
Hollandaise sauce (recipe below)
Fresh parsley, for garnish
Preparation
Split muffins in half and place in toaster. Toast when other preparation is completed.
Eggs should be as fresh as possible for perfect poaching. To poach eggs, fill a heavy saucepan with enough water to cover eggs (3 to 4 inches) and heat until very hot and simmering, but not boiling. Break eggs into individual small dishes. Or you can use an egg poacher. Carefully pour the first egg into the simmering water. Immediately use a wooden spoon to wrap the cooking white around the egg yolk to prevent the white from feathering. Repeat the process with the remaining eggs, and cook for about four minutes, until the white is firm but the yolk is still soft. Remove from pan with a slotted spoon and drain. Trim edges if necessary.
While eggs are poaching, heat a small pan over medium heat. Add Canadian bacon and cook until warmed through and slightly browned.
To assemble, place two muffin halves on each of two plates. Place a slice of Canadian bacon on each muffin half. Then top each with a poached egg and drizzle with Hollandaise sauce. Garnish with fresh parsley and serve immediately.
Makes 2 servings.
Hollandaise Sauce
4 egg yolks
1 ½ teaspoons fresh-squeezed lemon juice
½ cup (1 stick) butter, bubbling hot
Pinch of cayenne pepper
Preparation
Melt the butter in a small saucepan until it is bubbling hot. While butter is heating, combine egg yolks and lemon juice in a food processor with a couple of quick pulses. With food processor on, slowly stream in the hot butter until Hollandaise emulsifies. Add a pinch of cayenne pepper and pulse the Hollandaise one more time to combine.