Tag Archives: Charles P. Rogers
Bedroom Design: Plaids in a Bedroom
Post by Tracy Kaler.
Mix It Up: Plaids in a Bedroom
With winter weather upon us, there’s no better time to break out the plaids. I love how these understated geometrics mingle well with checks, stripes, or even florals. A plaid-on-plaid scheme might sound buttoned-up, but a room can appear cheerful, fun, and even whimisical depending on the colors selected. Get inspired by these five fab bedrooms with plaids.
This comfy, cottage-like twin room is a space saver with built-in shelving and beds. The plaid gives a slight grown-up feel to the compact hideaway, which is perfect for boys of any age.
A darling Burberry plaid covers this sweet bed. Plaid-flanged shams coordinate nicely. Notice the ticking on the reverse side of the comforter. The monogrammed Greek key accent pillow completes the look.
Who doesn’t adore a good plaid on the windows? Roman shades, side panels, and pillow shams are done up right in plaid. A botanical rug provides contrast and a touch of femininity. Although not a likely color combination, the blue and brown create a calming space ideal for rest.
I bet you’re oohing and aahing at this clean and elegant bedroom. I am. Brown and white tartan covers the structured headboard, the shams wear a fun pattern, and the accessories are clean and classic.
Here’s an example of mixed plaids in different scales and colors, and they work beautifully. There’s nothing I dislike about this room, but my favorite accessory happens to be asleep on the bed.
Breakfast in Bed –Mrs. O’Callaghan’s Irish Scones
Post by Alison Hein.
My mother-in-law, Jeannie, obtained this traditional Irish scone recipe from Mrs. O’Callaghan herself in 1961. Jeannie began baking Mrs. O’Callaghan’s delicious scones as a young newlywed, and has continued to do so for the past 50 years! My husband and his siblings still clamor for them whenever they visit their mother.
Who was Mrs. O’Callaghan? She was my mother-in-law’s sister-in-law’s mother-in-law. Funny, I know, but true. Jeannie has modified Mrs. O’Callaghan’s recipe slightly over the years – she adds 1 tablespoon of caraway seeds instead of the original teaspoon, bakes the scones in round cake pans instead of an old-fashioned cast iron frying pan, and skips the buttermilk brushed on top after baking.
I decided to keep Jeannie’s extra caraway seeds, use Mrs. O’Callaghan’s frying pan, and add my own twist of golden raisins. Even with variations, this is a remarkably easy and wonderful recipe. It takes only minutes to mix up the butterless batter, and the long baking time is made easier by the heavenly, wafting aroma that emanates from the kitchen. The scones rise high in the oven, and finish with a consistency light and even, and a flavor balanced by sweet raisins and savory caraway.
While I never had the good fortune to meet Mrs. O’Callaghan, I recently came to know some of her grandchildren. They too have slightly modified their Nan’s recipe over the years, but all still continue to bake, infusing their homes with delightful aromas and making wonderful memories for the next generation. A breakfast in bed to remember.
Ingredients
3 cups flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1½ cups buttermilk
½ teaspoon baking soda
1 egg, lightly beaten
1 cup raisins (or golden raisins)
1 tablespoon caraway seeds
Preparation
Preheat oven to 350°. In large bowl, mix together flour, sugar, baking powder and salt. Stir baking soda into buttermilk. Pour buttermilk mixture and lightly beaten egg into dry ingredients and mix just to combine. Batter should be thick but spreadable. Stir in raisins and caraway seeds.
Grease and flour a 10-inch cast iron frying pan. Spread batter evenly in pan. Place in oven and bake until scones are nicely browned and a toothpick inserted in top comes out clean, about 50 to 60 minutes. Alternatively, grease and flour two round 8-inch cake pans. Divide batter evenly between the two pans and reduce baking time to about 45 minutes.
Remove scone from pan and brush top with a little buttermilk, if you like. Wrap immediately in a tea towel so scones remain warm and soft. When ready to serve, cut scone in wedges. Serve warm with good Irish butter.
Makes 12 to 14 scones.
Breakfast in Bed – New Year’s Day Hearts
Post by Alison Hein.
Through a perfectly advantageous alignment of the stars (or perhaps the contents of my pantry), and the great generosity of my sweet niece Rebecca, I’ve come up with a New Year’s Day breakfast to start the year off right.
Rebecca presented me with a rustic slate board / serving tray that she knew I would enjoy using and photographing for the blog. Right you are, Rebecca – look how cute it looks with a mélange of makings artfully arranged upon its smooth surface! Playing a little game of mix and match, I ended with a grouping of powerful yet balanced flavors – sweet, salted Black Forest ham; pungent, creamy chèvre;
and foresty, aromatic rosemary.
Use a heart-shaped ring for cooking if you have one. Make this dish for a loved one. Start the new year off with a great and generous breakfast in bed.
I wish you a very Happy New Year in which the stars are perfectly aligned!
Equipment
Heart-shaped egg rings
Goat Cheese Rosemary Hearts
2 slices of bread suitable for toasting, such as brioche or Texas toast
2 thin slices Black Forest ham
1 tablespoon butter
2 eggs
1 ounce (2 tablespoons) goat cheese
½ to 1 teaspoon chopped fresh rosemary
Salt and pepper, to taste
Preparation
Use the heart-shaped egg ring to cut out two hearts from the bread and ham slices. Set aside while cooking eggs.
Heat a heavy frying pan over low heat. Add butter, continuing to heat until butter is melted. Crack eggs into a small bowl and whisk until thick and yellow. Add goat cheese, mixing together with a fork. The mixture does not need to be perfectly smooth as cheese will melt during cooking. Stir in chopped rosemary and season with salt and pepper.
Place two heart-shaped rings in the frying pan, then carefully pour half of the egg mixture into each ring. Cover, and continue to cook over low heat until eggs are set and lightly crisped on the bottom, about 10 minutes. Alternatively, you can cook the eggs in the oven at 350° for about the same amount of time.
While eggs are cooking, toast bread. Place toasted hearts on a warmed plate, then top each with a slice of ham and one egg heart. Serve immediately.
Makes 2 servings.
NOTE: You can find heart-shaped egg rings in local kitchen specialty stores, or on many popular websites, such as Amazon.com. You can also make this recipe without the rings, cooking the eggs in two smaller pans and placing on top of regular toast.