TREND WATCH 2015

With 2015 well & truly underway, we take a peak at some of the interior design forecast for the coming year.

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Multi-era:

2015 is all about mixing up the old & new to develop a distinctive blend of relaxed & stylish living spaces.

Its the year for displaying personal tastes, especially with pieces of mid century design.

Let your collected objects take pride of place, celebrate your travels & inject warm, vibrant colours into your interiors.

Sit satin and damask next to killims, rich colours with metallics and revamped traditional prints with muted greys and blues. Eclectic textures, styles and colours are the way forward this season, creating a sense of natural evolution rather than redecorating.

Marsala is the Pantone colour of the year, and the warm, crimson tones marry wonderfully with cool and faded blues, as well as bright Persian-inspired cobalt blue. Both ethnic textures and patterns are in trend, so opt for eye-popping kilims and geometric ikats to add visual interest, and call forth modernity with touches of the metallic, through burnished silver and rosey gold.

Pulling your eras into a cohesive whole and uniting each piece in your  room so as to best display your tastes.

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Reconnecting with Nature:

It’s a trend in which we invite, organic, naturalistic materials into our interiors. Wood & Stone effect flooring, wood cladding, wood furniture, carvings made from rock. Earthy materials, such as stone, reclaimed and exotic woods, metals and glass will be dominant in the world of material finishes.  The use of wood in unconventional ways will be one of the most sensational trends for 2015. Textures derived from nature will be one of the biggest themes to look for throughout the year.

6ab3c4f371af0a67d2dacc14f91eee0fFinishes: Seeing a shift from high gloss to matte, flat or satin finishes for metal, wood ect. are making a big comeback.

 

 

 

FotoFlexer_PhotoWallpaper: Has been used in interiors since the 18th century and is not going anywhere. From digital prints to textured wall coverings, this trend is primed and ready to take off in 2015.

 

 

 

 

 

 

Free-standing-tub2-199x300Tubs: Free standing tubs are of the trendiest pieces of the 2015 Bathroom.

Cut Crystal: Has come out of the china cabinet; The modern context for crystal glass is a minimalist backdrop, where the refracted light bouncing off its edges is the focus.

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Now without further ado, here some of our staffs favorite pieces.

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Hammered Zinc Top X-Table $2,460

 

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Sturbridge Table $1,999

 

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Elizabeth Lucas Round Ottoman $1,440 Elizabeth Lucas Cube Ottoman $840

 

 

 

 

 

 

 

 

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Arte Italica Ceramic Mugs $108

 

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Metal Trophy Skulls set-3 $185

 

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Native Stone Farmhouse Sink $1,650

 

 

 

 

 

 

 

 

 

 

 

 

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Santa Maria Bookcase $2,488.75

 

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Cape Cod Kitchen Cupboard $2,684
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Susie Mulligan Black Capped Chickadee $2,304

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

About the Author:

Principal Designer: Samira Mikel

GraduatingFotoFlexer_Photo sam in Chicago, IL from the international academy of design, Sam  holds a Bachelor of Fine Arts degree in interior design.

Design school sharpened her  technical and creative skills, but  real world learning experience derived from her international background & living in such magnificent places as Jerusalem, Bahrain & London.

 Her passion for design stems from the love of beautiful architecture and diverse interiors  observed while exploring new places. From expansive travel in Europe, China & the Middle East, each country inspired and influenced her fresh eclectic style that she loves so much.

After years of working in Chicago for a design firm, the winds of change brought her back home to the Kittitas Valley and CCDC Roslyn Design Center.  

“A good designer can help you explore your needs and wishes and define and create the possibilities in your heart and mind”.  As a wise man once noted, “limitations live only in our minds.  But if we use our imaginations, our possibilities become limitless.”

“I couldn’t be happier to bring back my skills and experience to this beautiful part of the country”.                                             


And as always, here is another enticing recipe from our own Jeri Lynn’s archives.

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INGREDIENTS:
6 cups water
1 cup hulled barley
2 tablespoons canola oil
1 1/2 pounds yellow onions, peeled and vertically sliced
1 pound sweet onions, peeled and vertically sliced
1 bunch Kale-finely chopped
1 Leek chopped
3/4 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1/4 cup dry sherry
6 cups unsalted beef stock
1/2 teaspoon freshly ground black pepper
3 thyme sprigs
1 bay leaf
1 1/2 tablespoons fresh thyme leaves
3 ounces French bread baguette, cut into 18 thin slices
3 ounces cave-aged Gruyère cheese, shredded (about 3/4 cup)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

Preparation

1. Bring 6 cups water and barley to a boil in a large saucepan; cover, reduce heat, and simmer 1 hour or until done. Drain.

2. While barley cooks, heat oil in a Dutch oven over medium-high heat. Add leeks and  onions; cook 5 minutes, stirring frequently. Add 1/4 teaspoon salt and garlic; reduce heat to medium-low, and cook 45 minutes or until onions are caramelized and very tender, stirring occasionally.

3. Increase heat to medium-high. Add sherry; cook 2 minutes or until liquid almost evaporates. Stir in stock, pepper, thyme sprigs, bay leaf and Kale; bring to a boil. Reduce heat, and simmer 30 minutes. Discard thyme sprigs and bay leaf. Stir in barley, thyme leaves, and remaining 1/2 teaspoon salt.

4. Preheat broiler to high.

5. Arrange bread in a single layer on a baking sheet; broil 30 seconds on each side or until toasted. Ladle 1 1/3 cups soup into each of 6 ovenproof bowls. Arrange 3 toast pieces in each bowl; divide cheeses evenly over toasts. Place bowls on baking sheet. Broil 2 minutes or until cheese melts and begins to brown.

Bon Appetite!

Until next time

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TIE ONE ON! IT’S GETTING HAUTE IN THE KITCHEN

BLOG APRON

Bring style back into the kitchen with these quality, well thought out design aprons , dish towels, napkins, place mats and runners.

Looks sharp, perfect for connoisseurs everywhere in a wide range of colors, patterns and styles.

The Kitchen becomes center stage for all your creations, whether your simply whipping up lunch or a four course meal, look chic doing it.

Stop by and shop all our latest arrivals.


LET THEM EAT CAKE!

Indulge your sweet tooth this Valentines Day with this decadent, out of this world, devilish Cake.

This is an old time favorite that is constantly requested . A rich Chocolate Cake with a cheesecake ribbon in the center, fudge and maraschino cherries on top. NEED I SAY MORE!!

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Fudge Ribbon Cake

Ingredients

  • Baking Spray with Flour
  • 1 package Pillsbury® Moist Supreme® Chocolate Premium Cake Mix or DEVILS FOOD CAKE MIX .
  • 1 (8 oz.) package cream cheese, softened (Regular, no lite)
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 1 teaspoon vanilla extract

CHOCOLATE GLAZE

  • 1 (1 oz.) square unsweetened or semi-sweet chocolate (I TRIPLE THE FUDGE RECIPE)
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
**Maraschino Cherries for Garnish

Preparation Directions

  • HEAT oven to 350ºF. Spray 10-inch fluted tube pan (Bundt) with flour no-stick cooking spray.
  • PREPARE cake mix according to package directions. Set aside
  • BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly into prepared bundt pan. Tap a bit for air bubbles.
  • Then carefully add the chocolate cake mix on top and even out a bit to cover the cheesecake mixture.
  • BAKE 35-40 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar. Garnish with the Cherries.

CHOCOLATE GLAZE

  • COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup). ***I USE A SAUCE PAN AND MAKE ON STOVE****
Refrigerate cake and take out before serving.
Bon Appetite!
Until Next Time

DON’T FRET, SPRING IS ALMOST HERE!

Although the first days of spring are still weeks away, our days and time spent in the sunlight are getting longer.

We can finally see a little bit of green grass peaking under foot along with birds chirping.

Soon we will say goodbye to winter and hello to spring!

Now that more of our time will  be spent outdoors, what a perfect opportunity to transform your outdoor decor into a seasonal masterpiece.

We have a wide assortment of some of the best outdoor furnishings that will inspire you to redesign your outdoor space.

OwLee and Woodard are an American tradition with handcrafted casual outdoor pieces perfect for balconies, patios or courtyards.

Come explore our collections and bring luxury of the indoors to your outdoor spaces.

We can drop ship directly to your home anywhere in the U.S.

You need to order now for spring delivery; lead time 6-8 Weeks

Currently we are offering 25% off on all outdoor furniture.

We carry a wide selection of high quality outdoor & garden furniture including;

  • OWLee
  • Woodward
  • Old Hickory
  • Kenian Imports
  • MiYu

We’d love to help you select the pieces that suit your style.

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FRUIT & GOODNESS

Here’s a Fresh Berry Cobbler To Kick Off The Season!

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Ingredients:

  • 2 lb. mixed berries
  • Juice of 1 lemon
  • 1/2 cup plus 3 Tbs. granulated sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger

For the cobbler topping:

  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup firmly packed golden brown sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 6 Tbs. (3/4 stick) chilled unsalted butter,
    cut into 1/2-inch pieces
  • 1 egg
  • 3/4 cup heavy cream
  • 1/4 cup finely minced crystallized ginger
  • Vanilla ice cream for serving (optional)

Directions:

Preheat an oven to 375°F. Lightly butter a 9-by-13-inch baking dish.In a bowl, combine the berries, lemon juice, the 1/2 cup granulated sugar, the cornstarch, cinnamon and ground ginger and toss to coat the berries evenly. Pour the berry mixture into the prepared baking dish, spreading it evenly.To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt and baking soda and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Pour the egg mixture into the food processor and pulse just until the topping mixture holds together. Remove the blade from the food processor and stir in the crystallized ginger.To make the topping by hand, in a bowl, stir together the flour, brown sugar, baking powder, salt and baking soda. Scatter the butter pieces over the top and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together. Stir in the crystallized ginger.Using a soup spoon, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the 3 Tbs. granulated sugar over the top. Place the dish on a rimmed baking sheet. Bake the cobbler until the top is golden and the berry filling is bubbling, about 35 minutes. Transfer to a wire rack and let cool for 10 to 15 minutes.Using a large spoon or spatula, scoop out the cobbler onto individual plates. Accompany with a scoop of vanilla ice cream. Serves 8.
BON APPETITE!
Until Next Time