Monday, June 6, 2011

LISA TEAGUE ~ DESIGN IN PORTSMOUTH

Interior designer Lisa Teague moved from a 4,000-square-foot farmhouse in New Hampshire to this 640-square-foot row house in Portsmouth.  This tiny coastal house was not only her home but a testing ground for her use of color from her own line of self-mixed paint.

What started as a plan to use neutral colors evolved into a house full of color. Teague also used open cabinetry and large pieces of furniture to trick the eye into thinking there was more space.  ENJOY!

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Posted by Teresa Hatfield ~ Splendid Sass at 7:02 AM 6 comments
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Saturday, June 4, 2011

TILTON FENWICK ~ INTERIOR DESIGN WOODSTOCK

Interior desighners Suysel dePedro Cunningham and Anne Maxwell Foster met in college and have been great friends since. In 2010 the duo opened a design business, Tilton Fenwick.

When Cunningham bought this farmhouse in Woodstock, New York, the team renovated the farmhouse, starting from scratch. What resulted is this beautiful home. ENJOY!

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Posted by Teresa Hatfield ~ Splendid Sass at 1:27 PM 7 comments
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Friday, June 3, 2011

CHEESE (BURGER) BUNS



CHEESE (BURGER) BUNS
Ingredients

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup Vermont cheese powder or 1/2 cup finely grated sharp cheddar or Parmesan cheese
  • 3/4 teaspoon salt*
  • 1 teaspoon onion powder, optional but tasty
  • 1 tablespoon sugar
  • 2 1/2 teaspoons instant yeast
  • 4 tablespoons softened butter
  • 1 large egg
  • 2/3 to 3/4 cup lukewarm water**
  • *Use 1 teaspoon salt if you use freshly grated cheese
  • **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.

Topping

  • 2 tablespoons melted butter

Directions

1) Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine.
2) Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy.
3) Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
4) Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
5) Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide.
6) Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
7) Brush each bun with some of the melted butter.
8) Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
9) Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.
Yield: 6 big buns.
Teresa
xoxo

King Arthur Flour
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Posted by Teresa Hatfield ~ Splendid Sass at 9:25 PM 6 comments
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NINA FREUDENBERGER ~ DESIGN IN MANHATTAN

Nina Freudenberger owns Haus Interior, a full service interior design business. While working on this Manhattan apartment, Freudenberger separated large living spaces into zones.  Using wallpaper, paint, and furniture groupings, the designer made each room feel unique.  ENJOY!

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Posted by Teresa Hatfield ~ Splendid Sass at 5:42 AM 8 comments
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