Posted by Andie on August 27, 2014
As summer draws to an end each year I always seem to experience conflicting emotions. It's a little sad to think about the fact that vacations are over, hawaiian shave ice stands are closing, and the sun will soon go down much earlier than 9pm. But I'm also usually ready and excited to have a little more routine in my life, watch the leaves turn orange and yellow, and to pull out my fall sweaters. I guess the trick to living a full life is enjoying the here and now.
From a design aspect it doesn't get more summery than a crisp white room with brilliant pops of color. Ahhhh, doesn't this combination just make you happy? Here are some of the prettiest summery rooms I've seen this season.....
Summer, we've loved you, but we have to let you go.
Bring it on Fall. Can't wait to see what you bring to the table:)
Posted by Andie on August 19, 2014
I LOVE homemade bread. Like, really really love homemade bread. No matter how close to the real deal some store bought bread might be, it just doesn't even come close to the deliciousness of homemade bread. There's nothing like a fresh from the oven slice of warm bread slathered in copious amounts of butter. Get in my belly.
The term "homemade bread" can be scary for some. It's territory that people are hesitant to even venture into. I mean, you make a loaf of homemade bread and suddenly the general population thinks you're a domestic goddess! Case in point: The other night I hosted a dinner party with a bunch of girlfriends and I made this sourdough bread recipe I'm about to share with you. Everyone was ohhhhhhing and ahhhhhing over it. When I told them it was super easy one of my friends piped up, "Oh I don't do homemade bread. There's no way I could ever make it." Ummmm if you can do basic math and have flour, water, yeast & salt at your house I'm pretty sure you can make this bread! (Seriously, your kindgergartener could probably whip this up no problem.) And did I mention it's absolutely DELICIOUS?? Enjoy!
Amazing no-knead Sourdough
from the Keeping Up Cookbook
This easy method for making crusty, artisan sourdough bread might just change your life (and possibly your waistline). The texture is best with bread flour, but it works just as beautifully with all-purpose flour.
You will need a large, lidded, oven-proof pot or dutch oven. Measure the bottom of your pot to determine which size loaf to make (doesn’t have to be exact).
8” round loaf
3 cups bread flour
1.5 cups water
2 teaspoons salt
1/4 teaspoon active dry yeast
10" round loaf
4 cups bread flour
2 cups water
1 tablespoon salt
1/2 teaspoon active dry yeast
In a large bowl, stir together ingredients until well combined. If there is leftover flour in the bowl after mixing, add water by the 1/4 teaspoon until all flour has been incorporated. Cover bowl with plastic wrap and allow to sit on your counter for 18 hours (plus or minus a few hours is fine). Dough will spread, rise slightly and be bubbly on top.
Lay a clean, cotton dishtowel on your counter (not terry cloth). Sprinkle it generously with cornmeal. Sprinkle a separate surface generously with flour. Using a rubber spatula, scoop dough onto floured surface. Dough will be very sticky, so use your spatula to “roll” the dough around until lightly covered in flour. With floured hands, shape dough into a loose ball by pushing edges away from you and pinching them together on the backside of the dough. Place dough, seam-side down, in center of cornmeal covered towel. Generously sprinkle entire surface of dough with the cornmeal. Fold towel over the dough and let rise 2 to 3 hours.
When ready to bake, place lidded pot in the oven and turn oven to 450 degrees. LEt preheat for at least 20 minutes. Transfer dough to preheated pot by sliding one hand under the towel and dumping dough into pot (now it will be seam-side up). Give pot a quick shake to even out dough, but don’t worry if it isn’t centered. Quickly replace lid and return pot to oven. Reduce heat to 400 degrees.
Bake covered for 20 minutes. Remove lid, then bake an additional 20 to 30 minutes, or until bread is nicely browned on the top. Immediately dump bread onto a cooling rack and let stand 15 minutes before slicing.
Posted by Andie on August 12, 2014
Did you know that wood is one of this season's hottest neutral design trends? I bet you never thought the trend would actually make a comeback, but wood paneled walls are especially popular right now! Thankfully the wood paneling of the 1970's has reinvented itself into something retro, modern, and pretty awesome.
Designers are producing new & unique wood products, and turning to reclaimed or distressed wood. Also, most wood paneling today is hung hoizontally, as opposed to vertically as it was in the past. I'm loving the fact that instead of covering up these beautiful walls with paint, the natural grain lines of the wood are being celebrated!
If you are looking to add a little more beauty, character and charm to your home, think about installing wood paneling! You could do an accent wall or an entire room- you really can't go wrong with mother nature!