Splendid Sass: 08/01/2011

Rhoda Burley Payne ~ Design on Lake Lotawana Missouri

See you soon,

Teresa

xoxo

Lofts and Condos Spring/Summer

Tuesday, August 30, 2011

GWYNN GRIFFITH ~ DESIGN IN SAN ANTONIO

Interior designer Gwynn Griffith lived in a room above a metalworking factory. The factory was an 18^th-century brick building, and when the building went up for sale, Griffith bought it.

Griffith filled her new first floor home with art and furnishings from around the world. The beautiful hand painted mural, clay busts, plaster pieces, painting from many periods and her extensive collection of furniture pieces meld together to create a bold and stunning palette. Griffith’s two sons live in the two floors above her. ENJOY!

IF YOU MISSED...
Chateau de Fleury

Connecticut Makeover

Beurre Blance

Rhoda Burley Payne ~ Design on Lake Lotawana Missouri

See you soon,

Teresa

xoxo

Elle Décor September 2011

Monday, August 29, 2011

CHATEAU DE FLEURY

An hour away from beautiful Paris sits Chateau de Fleury, a historic French Chateau. The 16^th-century castle was commissioned by Come Clausse, King Henry II’s secretary of state. The home has been passed down for generations and has been occupied by Charles de Ganay since 1961.

The art, oriental rugs, gilded pieces, and antique furnishings in this castle are stunning. ENJOY!

IF YOU MISSED...

Connecticut Makeover

Beurre Blance

Rhoda Burley Payne ~ Design on Lake Lotawana Missouri

See you soon,

Teresa

xoxo

Elle Décor September 2011

Sunday, August 28, 2011

CONNECTICUT MAKEOVER

When Lisa Story and her interior designer sister, Sara decided to makeover Lisa and her family's home, things got done. Lisa, husband Phi, and their two children moved to this Connecticut home, but it had a 70s look. This especially bothered sister Sara.

Sara and Lisa replaced cabinetry, appliances, curtains, flooring, wallpaper, woodwork, furniture, and painted and wallpapered furniture. What resulted was a lovely home for Lisa and her family. ENJOY!

IF YOU MISSED...

Beurre Blance

Rhoda Burley Payne ~ Design on Lake Lotawana Missouri

See you soon,

Teresa

xoxo

Country Living September 2011

Saturday, August 27, 2011

BEURRE BLANC

MAKES ABOUT 1 1⁄2 CUPS
Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, never let the sauce come to a boil once the butter is added; that will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).

3 sticks cold unsalted butter (24 tbsp.),
cut into chunks
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp. minced shallots
1⁄4 tsp. kosher salt
Pinch of white pepper
1⁄2 tsp. fresh lemon juice

1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. (There should be about 1 1⁄2 tbsp. liquid left. If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

IF YOU MISSED ...

Rhoda Burley Payne ~ Design on Lake Lotawana Missouri