Wednesday, August 31, 2011


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Tuesday, August 30, 2011


Interior designer Gwynn Griffith lived in a room above a metalworking factory.  The factory was an 18th-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!

Elle Décor September 2011
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Monday, August 29, 2011


An hour away from beautiful Paris sits Chateau de Fleury, a historic French Chateau.  The 16th-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.

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Sunday, August 28, 2011


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!

Country Living September 2011

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Saturday, August 27, 2011


                                                      BEURRE BLANC

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.

Saveur in Issue #109.
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Friday, August 26, 2011


I really like these one day fixes.  I hope that you find something that you can accomplish with a little money and a little time.  ENJOY!

 Cover for $68, Under Stella's Umbrella, and table for $75, Walmart.

 Bold aluminum legs, $325 for 4, from

 Apothecary jar, $20 from, bowls $26, mat $12, curtain tieback, snaphook $2.37, ring $.97, cord $3.92 at, solid oak file cabinet, $799

 Headboard sticker $128,, calico shams $55 each,, queen sheet set $79,, wool blanket, $348,, pillow cases, queen size duvet, dust ruffle, $75 - $248

 Stick-on frames, from $107,

Ceiling medallions, from $12.28,, slipcover, $665,, love seat, $379,
Country Living September 2011

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