Saturday, July 23, 2011

FRANK WEBB ~ DESIGN IN NEW YORK

Frank Webb, partner Steven Schroko, architect Eric Gartner, and landscape architect Mario Nievera designed and renovated this New York apartment in the historic Stanford White building.  The apartment will serve as a second home for Webb, who resides in a country home an hour and a half away.

Webb waned a casual, traditional, and chic home.  While the home has an industrial feel with clean lines, it is also warm.  ENJOY!





It is hot at the beach, friends!  Guess it is hot everywhere.  Where are you Winter?
Be back full force later next week!

IF YOU MISSED...

See you soon,
Teresa
xoxo
Elle Decor June 2011
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KEY LIME PIE ICE CREAM

KEY LIME PIE ICE CREAM

Ingredients
           
 1/2 cup granular sweetener for ice cream
            2 tablespoons cornstarch
            1/8 teaspoon salt
            2 cups 2% reduced-fat milk
            1 cup half-and-half
            1 egg yolk
            1 teaspoon Key lime zest
            1/3 cup Key lime juice
            1/2 cup coarsely crushed graham crackers

Preparation
           
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
            2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
            3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
            4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
IF YOU MISSED...

See you soon,
Teresa
xoxo

 Southern Living - August 2011
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