Thursday, 28 February 2013

Rowen&Wren - Spring/Summer 2013

As usual, Rowen&Wren brings us beautiful photos from their new collections. 
Three different inspirations with key pieces that can change the atmosphere of your home.
I chose some representative images to share but, whether you prefer ethnic accents, vintage elegance or country style basics...or all of them, you may want to check out the rest of the collections. 

DISTANT HOME


TIMELESS LIVING


REFINED RURAL


all images via Rowen&Wren







Tuesday, 26 February 2013

Multi Basket by NORM


The winter has been long, dark and cold. So it's not surprising that when I spotted these images, from Menu Design Shop on Pinterest, I immediately started dreaming about sunny afternoons and pic-nics. 

The Multi Basket, designed by NORM for MENU, can be used as a tray (the handle can be put down) at your home or as a pic-nic basket with it's fitted containers (with cooling elements and airtight lids). 

Grey, white and bamboo make this product very trendy and the detail of the felt basket adds some "cosiness" to it.







all images via Menu Design Shop




Friday, 22 February 2013

White Sleeping Cave

image via Fantastic Franks blog

This bedroom is perfection for me. 
A peaceful cave with candles, irregular walls and everything white! If this was my bedroom, and it being so cold outside, I would spend the entire weekend reading in bed...

wishing everyone a nice weekend!




Wednesday, 20 February 2013

Warm Wood

One of the things I love most about Scandinavian interiors is that it frequently involves the use of light, almost white, wood. You see, in Portugal that is not so common, not traditionally anyway, and as a consequence the interiors feel  very dark, heavy and grave. 

But motivated by the wonderful gift I got from my mother-in-law for Christmas - the limited edition of the Eames Hang-it all, in black and walnut - darker woods have been growing on me. I still don't like the somber atmosphere of a home fully furnished with them but I really love it when it see it applied with moderation, in details. 

In a black and white space, a piece made of wood like walnut can create a warm and at the same time a more refined look. And, even though it is something that still "scares" me a bit, I'm finding that mixing different types of wood, with very different tones, can bring amazing results.

image via Christian Woo
photo by Prue Ruscoe   .   via The Names Agency
photo by Sveinung Bråthen   .   image via Klikk bolig
image via Stadshem
image via Wall&Decò
photo by Anna Kern for  Skona Hem   .   found at The Style Files
image via Designspray       .       image via Republic of Fritz Hansen
images via Analogue Life

What do you think? Do warmer woods work for you?




Monday, 18 February 2013

Book Storage

"Our misunderstanding is conceptual in nature. You have created this attractive design for my house and library based on the supposition - one that is extremely widespread, unfortunately - that people, not objects, are the primary consideration in a residence (... ) But my conception of my future home is just the opposite. To wit: in the small constructed space that I will call my world and that will be ruled by my whims, we humans will be second-class citizens; books, pictures  and engravings will have first priority."
Mario Vargas Llosa ,
The Notebooks of don Rigoberto


Instead of the "art book on coffee table"...
How about having all types of books, displayed in different ways, in several spaces of the home?

Asplund The File   .   image via Yatzer
&Then Design  Lean Man side table   .   image via Nest
E15  ST04 BACKENZAHNTM   .   image via Nest
OTO100 sotorage system   .   image via Muuto
image via Gennaro Avallone
Buchhalter   .   image via °es
Opinion Ciatti  PTOLOMEO   .   image via  phorm design life
Raw Edges  Booken   .   image via Shoebox Dwelling
photo by Victoria Fitchett   .   image via Grace and Ivy

Readers Nest Bookshelf   .   image via Scandinavian Design Center

Piniwini Bookshelf    .   image via  Scandinavian Design Center

Biblio bath tub   .   image via Antonio Lupi




Saturday, 16 February 2013

Béarnaise Sause


Friday is the day I kick my diet in the butt, and yesterday I gave it a royal kick with a big bowl of béarnaise sauce. The Mr. was craving for it and, since he behaved so well for the whole week by not eating things that would make me pull my hairs out in despair, I thought it was only fair to grant him his wish. I know you can buy this sauce in the supermarkets ready to eat or half prepared but... C'mon! It is not the same thing and it doesn't give half the satisfaction. It is indeed a tricky little thing to make, but once you get the hang of it you'll see just how much it is worth it. I use a recipe adapted and perfected by my father over the years. There are a few differences from the original recipe but the result is still amazing. If you feel brave enough give it a try.



this makes enough for 4 people:
(even though it's the amount I make just for the 2 of us at home...don't judge until you try it!)

1 small onion finely chopped (half the size of the one you can see in my pictures)
2 table spoons dry tarragon (or according to your taste)
White wine 
2 egg yolks
250g (a pack) cold butter (a good idea is to previously slice the butter into 7 or 8 pieces)

Throw the chopped onion and the tarragon into a small sauce pan and add the white wine just enough to cover it. In low heat let the wine evaporate completely (there should not be any liquid left but don't let it burn). 
Remove the sauce pan from the stove and place it's outside under cold running water for a few seconds (this is a nice trick). 
Now it's where the complicated bit starts. The thing about this sauce is that you need to have perfect control over it's temperature. Too much heat will make the yolks and the butter separate and not enough heat will make it stay liquid and not really a sauce. My two first attempts here in Denmark were a failure because I wasn't used to an electric stove. I used to cook with fire and had to figure out what the stupid numbers on this new stove meant. Finally I found out that number 3 was the one I wanted (out of 6). Moving on...
Get the butter out of the fridge at this point. 
Back to the stove, low flame or number 3, add the yolks and start stirring until you get sort of a paste (takes seconds). Then add a piece of butter and stir...never stop stirring...vigorously. when that piece is fully incorporated add another one and repeat the process. A good idea, to avoid over heating, is to add the pieces of butter and start stirring with the sauce pan on the stove and then, when it's half melted, finish it away from the heat. 
When all the butter is incorporated keep stirring, moving the pan on and off the heat if needed, until it gets the consistency of a sauce. And it's done!

all photos by me

Enjoy!




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