Updating my bathroom decor

We are at 7 weeks and counting to Jamie's graduation party and my project list is SLOWLY getting smaller!  I've gotten a couple of the worst projects finished, or mostly finished....there's that towel bar and that switch plate cover.

I have a large bathroom that needed just the decor updated.  I wanted something totally different and fresh.  Years ago when we remodeled, I painted the walls with a natural sponge technique, using 3 colors.  The base was a dark taupe.  I had 2 other colors mixed with glaze, a grey/green and oyster.  I sponged on the green and then the oyster over that.  I still really love the walls as they are very subtle and have lots of depth without distinct color.

 My cabinets are cherry and all of the hardware is brushed nickel.  The floor is done with a white ceramic (yes, the dumbest thing EVER I did was choosing white grout) and so is the tub/stool/sinktop.

Rugs before....

    

Previously, I had lots of reds and oranges, oriental rugs and dark burgundy/brown curtains and shower curtains.  I had a 4 glass shelf thing that was not too bulky and looked ok. I also have an antique chair that I refinished with a cherry stain with a fabric seat. It's all been great and yet I'm beyond tired of it.

This went to the basement! Except the blown glass lamp....

So I started off with new rugs that I think are amazing!!  Tones of blues with browns, hooked wool, maybe a bit small, but that's ok.  That's the toughest thing about a 12X12 bathroom, rugs can look weird and tiny!

A little washed out with the lights, should be a dusty blue background.

I replaced the dark curtains with an oyster linen curtain that has a tiny bit of silvery sheen to add some glamour! They are 105X84, so plenty of bulk and they just brush the floor when hung over the tub/shower.  (I needed something more above my shower, so I just hung a tension rod for the curtains and placed it 1 1/2 feet above my shower curtain liner rod so traditional 84 inch long curtains brush the floor.  It covers the big area above the tub without any fussiness. I may add a couple velvet ribbons to run length wise and break up the white.  Maybe a wide brown?)

Maybe some velvet ribbon to break up the white? Maybe an iron, Erika? Thought the steam could take care of this :)

I added 2 pieces of art above the stool, with new frames (www.patcooperstudios.com) and they add a wonderful splash of color!  I kept the same large mirror.

The frames match the wood for the vanity and new bureau! Love watercolors!

Here is the edge of the mirror that stayed.

I picked up a bureau at our local flea market.  It has been refinished, but the value doesn't matter to me, it was the perfect size and I love the birds eye maple panels in the front and the 2 small drawers on top!  Plus it has a really soft sheen to the wood and it's fairly narrow, so it fit perfectly where the glass shelves used to reside!  I am LOVING the drawers for extra linens, some of my neck scarves and whatever else seems to fit!  I also like the height the bureau provides, as I don't think I want anything on the wall there.  I placed a pretty pink orchid and it works well.

Need a lamp to balance out the drawers, will update ASAP!

I LOVE the wood details on this bureau!

I'm trying out a couple of different lamps for the other side and will update you to see what works.  I love the soft light a lamp provides in my bathroom! It's so relaxing to indulge in a bath with low lights after a long day :)

I need to hit up a vintage store for some velvet to cover the chair cushion, with the wool rugs, it needs something soft and plushy.

Hope you enjoyed the "peek" and I cleaned the bathroom just for you!! ;)  


     

Bonne Femme Green Salad

I picked up a fun new cookbook recently that I've really enjoyed browsing through and cooking from!  "Bonne Femme Cookbook" by Wini Moranville.  Written by an American that spent time in France (and much like me) fell in love with the country cuisine.  I like that the recipes are interpreted by an American, as there are just a few ingredients that you cannot find in America that are quite common in France.  I also like the fact that many are quick recipes for everyday versus long, involved recipes that are quite common in French cookbooks.

I recently tried the "Green On Green" Salad.  John and I both enjoyed it, and I changed a few things the 2nd time around to fit our tastes.  It's perfect for springtime in Michigan and I loved using my homemade Violet Vinegar in the dressing!  I like the addition of the daikon radish as I thought the salad needed more crunch and a bit of spicy.  If you're using arugula or spicy greens, you could omit the radish.  I also prefer the understatement of chives versus fresh green onions.

SALAD;

4 cups Romaine Lettuce or any greens, chopped
1/2 cup cucumber, halved and thinly sliced
1/4 cup fresh chives, chopped
1/4 cup daikon radishes, thinly sliced
1 avocado, peeled and thinly sliced

VINAIGRETTE;

1 clove garlic, minced
2 Tablespoons Fresh lime juice
1 Tablespoon Violet Vinegar or Rice Vinegar
2 teaspoons honey
1/2 teaspoon Sriracha Sauce or any hot sauce you like
Salt & Pepper to taste
4 Tablespoons Extra Virgin Olive Oil or Sunflower Oil

In a small bowl, combine garlic, lime juice, vinegar, honey, sriracha sauce, salt & pepper.  Blend with a whisk.  Whisking constantly, drizzle in oil until emulsified.

Toss with salad greens using just enough dressing to thinly coat, but not drown your lettuce.   Plate lettuce and garnish with cucumber, radish, avocado and chives.  Pour a thin stream of dressing over the additions and enjoy! 

Jonquil or Narcissus?

Nearly every Saturday John brings me home a bouquet of flowers from the Farmers Market.  Beautiful, seasonal and fresh as can be, it's such a special treat.  I  think I'll keep him for another 23 years!

This past Saturday I walked into our bathroom to a beautiful, spicy fragrance, and these bundles of jonquils!  I wrapped a fat, white ribbon around the stems and have enjoyed them every moment possible!    

 I'd love to know the variety if anyone can tell me, to grow some in my own yard!  Or maybe not, maybe I will just enjoy their fleeting beauty this week....and the pleasure of receiving flowers for no special reason.    

Fines Herbes

Fresh herbs are always appreciated at my house.

They fill up the kitchen windowsills and are often tucked into any crevice available in the fridge, tucked into tiny sleeping bags of damp paper towel and plastic baggies.  I have many of them planted amongst my perennials and shrubs as they lend a bit of delicacy to the plantings and I don't need to go far to harvest!

I always thought I'd have a kitchen garden someday....there is still plenty of time.

One of my favorite combinations of fresh herbs for cooking is called "Fines Herbes" in French and embodies the subtleties of  French cuisine.  A combination of Chervil, Chives, Tarragon, Parsley.  Equal parts or heavy on the flavors you enjoy most, Fines Herbes, makes many dishes sing with it's bright flavor.

If you choose the chervil and tarragon to be your main focus, you get an emphasis on anise notes, parsley is more fresh green and lemon flavors and chives give that grassy, onion, garlic punch.

I use Fines Herbes most on fish, chicken, potatoes and salads, usually in a light vinaigrette, homemade mayonnaise or simply sprinkled on top before serving.

 

Chervil;
Grows well in a shady location, with well drained soil.  Keep well clipped and avoid allowing to go to seed for all season enjoyment, or re-seed every 2 weeks or so.  Re-seeds itself well for years of enjoyment.  Ferny, delicate foliage about 10 inches maximum height, looks great in pots or amongst other flowers.  Can withstand a bit of frost, and grows best in cool weather.  Chervil does not like to be disturbed once growing, so it's best to sow seeds and not disturb it once started.

Tarragon;
Tarragon is best purchased as a plant, as the seeds are difficult to germinate.  It likes morning sun and a bit of shade during the hottest parts of the day.  Tarragon grows on a shallow root system and reaches about 4 feet tall.  The French tarragon is a bit more flavorful and less invasive than the Russian Tarragon.

Parsley;
Parsley is an easy to grow herb that enjoys partial sun and moist well drained soil.  You can choose the flat leaf variety or curly leaf, the tastes are very similar.  Easy to start from seed or purchase plants.  I usually plant a few plants, as I use an abundance throughout the season.

Chives;
Chives are a perennial and grow in a grass like clump about 18 inches tall.  Once established in a sunny, well drained soil, the plants thrive for years.  The purple blooms in late spring are also edible and lovely tossed into a salad. 

 

Quiche today

This is the most perfect quiche recipe in my opinion.  Not too much stuff  (it's a great time to clean the fridge!), not too much time, but totally delicious.  It's one of the few recipes I can recite from memory.

I always use Pate Brisee versus a pie crust, but it's your call on that.

I like fun shaped tart pans, but it works just as well in any shallow pan about 8 inches in diameter.

PATE BRISEE;

1 1/4 cups all purpose flour
1/4 teaspoon salt
7 1/2 Tablespoons butter, cut into pieces
2 1/2 Tablespoons ice water

Preheat oven to 400 degrees.

In a large mixing bowl combine flour and salt, add butter and combine with a pastry blender until mixture resembles fine crumbs. Add ice water and using a fork, stir until dough just begins to come together. Do not over process...this leads to tough dough and applies to all pastry dough. Form dough into a ball and put in fridge for about 30 minutes.

On a floured surface roll out dough until about 2 inches larger than pan. Place dough in pan and press into bottom and edges. Cut excess dough from edge of pan and bake 10-12 minutes until golden brown.

REDUCE OVEN TO 350 DEGREES after baking shell!

FILLING;

2/3 cups whipping cream
3 eggs, beaten
1/4 pound Four Corners Creamery Fresh Chevre (Goat cheese)
1/4 pound Gorgonzola dolce
1/4 pound aged Cheddar or Gouda, grated or chopped
salt & pepper to taste
1/3 cup any sauteed vegetable that you like
2 Tablespoons fresh herbs, chopped
 
Mix all filling ingredients in a large bowl and pour into a baked pastry crust.  Garnish top with herbs and bake for 25-30 minutes until set in middle and golden brown.  Let cool about 10 minutes, slice and serve.

Raw milk prices astound me...

Just a little thought for the day.

(I'm not debating the raw milk legalities, this is just an observation.)

Currently in Michigan, raw milk (meaning unpasteurized, unlicensed, farm direct
milk) is topping out at around $8.50/gallon.  The customer also picks up the product and purchases a "cow share" which is essentially a fee for housing the cow and legal agreement that you won't sue the farmer if you/children get sick.

A milk producer selling his milk at commodity pricing (the only legal price he can get) sells his milk at about $1.50 a gallon, pays for being licensed, pays his farm cost for raising/housing animals and is held financially/legally responsible by everyone if his milk makes anyone sick or is tainted with antibiotics or growth hormones.

Why is it people are always willing to pay so much more for illegal goods?

We continually complain about pharmaceutical/large corporations/health institutions that are charging, what  many consider, unfair pricing.  We complain about cost of living for gas/electric, insurance etc. yet we are not complaining about the folks making money illegally with absolutely no responsibility if the outcome is negative?  Except drug dealers.  Is it because he's "the little guy" trying to make a buck?  What about the other "little guys" that follow the law?  (Our "little guys"  licensing is currently about $1000 a year.)

I'm all about changing laws when they don't work.  But becoming the catalyst for changing laws doesn't give anyone any right to partake in illegal activity or charge black market pricing.  I would always prefer to be the one that follows the rules and challenges them based on knowledge, experience and respect.  If I didn't, I think I would consider myself just a common criminal regardless of my justifications.

        

Getting Inspired...

I stopped into a small Mediterranean Market last week.  (For those of you in the local area, it's on the corner of Ellsworth and Stone School in Ann Arbor)  I go there often for homemade pitas, hummus, spinach pies and more as it is all homemade in the shop.  I'm planning on making Shish Tawook sandwiches for tonight.  (Recipe will follow tomorrow) Of course while awaiting my goods to be packaged and weighed, I poke around the treasure trove of middle eastern goods.  I am always surprised and fascinated by something unexpected and unusual.  Here were my surprises for the week;

CHICKPEA FLOUR;  I'm going to make a pita recipe using the chickpea flour and deep fry them in a bit of canola oil.  We first tried this in southern Italy with sundried tomato pesto and olives as an appetizer!  The pitas are quite delicate and melt in your mouth!  Also great if you're needing a gluten free alternative.

ORANGE BLOSSOM WATER;  I've been keeping this stocked in my kitchen for baking and cocktails.

POMEGRANATE MOLASSES;  I have NO idea what I'm doing with this yet, but I just read a feature (I think Fine Cooking or Saveur) on it and thought $3.99 was worth the discovery.

WHOLE SLICED COCONUT;  What a weird bag of coconut slices containing the woody husk/shell too!  I'm not sure what I'll do yet with this either, but it's so beautiful, I could always toss some on a plate with a new coconut shortbread recipe I'm playing with!

GREEN ALMONDS;  Another memory of Italy and pulling green almonds off the tree in the afternoon.  Dipped into a tiny pot of finely ground sea salt, it's a refreshing snack or lovely palate cleanser!  I shared them with my cooking class and everyone was quite surprised at how tasty the almonds were!  Similar to a fresh bean. 

DRIED BLACK OLIVES, HARISSA PASTE, COCONUT MILK; Cabinet staples

GUAVAS; Since these are still a LOT green, I'm letting them ripen in the fridge and am planning a guava curd for next week.  I've never worked with fresh guava before, so this should prove interesting.

GREEN APRICOTS;  Huhn.  They were there at $2.99.  Searching frantically for recipes and ideas.  So far, NADA.  Worst case, I thought I would pickle them like peaches in a really sweet syrup and see what happens!

CANNED IMMATURE BLACK WALNUTS IN SYRUP;  I originally tasted these from an Armenian preserving company and sold them at the Boulevard Market.  These are from Greece, so I'm hoping they will be as delicious.  I also have a walnut tree and am going to try my hand at making my own this year...I foresee black fingernails for all involved.  And possibly an ugly argument or two about all of the weird junk I have hanging around.

I had my eye on dried tiny golden plums and barberries, and I usually buy a good supply of pistachios as they stock every style and they are really fresh.  But I have to leave a little something for next time!  John reminded me I still have a bag of dried whole lemons from about 3 years ago, that I've never been able to find a recipe to use them with! 

Any ideas and suggestions for these items would be greatly appreciated!!  I'll share the results as soon as possible!