Friday Fun Stuff …What I Was Up To This Week

I am so bad about taking before and after photos and I often fail to take pictures at all.  I will try and take some Friday time on occasion to show you what I am up to even if I forget the before photos. My client had this awkward small space between two windows.  We ordered this french shopkeepers shelf   from Wisteria that just happened to have the perfect dimensions.  When I stopped by to figure out pillows for the sofa we styled up the shelf with things she already owned.  We were pretty happy with it but she is headed to Guatemala.  I have a feeling she will come back with some goodies we might add to the mix when I visit next.  She has great style.  You saw her living room here  for our Project Design Series.



I took another client by to see a bedroom I did awhile back for another of my favorite clients. While there I snapped a couple of cell phone photos .  I forgot how pretty this bedroom turned out. Her family room is darling as well but there are so many windows I can never get good pictures of that either.  Note to self  go back and get good pictures !!! It was raining the day we stopped by so that helped with the light issue. The chests on either side of the bed are from Noir.  The mirrors are Wisteria.  The metal arch was found in a local antique shop and the lamps are from Uttermost. We changed out the shades because the shape did not work with the mirrors.



My good friend Maryann did a nice post about our friendship and lake house here. She suggested I post someof the recipes.  Friday night we had a casual dinner of clam chowder and salad.  Mine is a variation of the Culinary Institute of America’s version.

New England Clam Chowder

Ingredients

• 1 1/4 pound canned clams, minced, juices reserved
• 2-3 cups bottled clam juice
• 4 bacon slices, minced
• 1 onion, diced
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1 teaspoon thyme leaves, chopped
• 1 pound potatoes, peeled, diced
• 1/4 c chopped celery
• 3 cups  half and half
• 6 tablespoons dry sherry, or to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch Red Pepper Flakes

This simple salad is one of my new favorites.  It is so simple it is almost embarassing.


http://kalisasorexi.com/2010/10/baby-arugula-cranberry-pecan-and-feta-salad

Baby Arugula, Cranberry, Pecan and Feta Salad
1/4 teaspoon salt
1 tablespoon finely minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper, to taste
12 ounces baby arugula, rinsed 
1/3 cup pecans, roughly chopped
1/2 cup dried cranberries
1/2 cup crumbled Feta
In a small bowl, whisk the salt, shallot, balsamic vinegar and pepper well. Add the olive oil in a steady stream and whisk until emulsified.
In a larger bowl, combine the arugula, pecans and cranberries. Top with the vinaigrette and toss gently to coat. Sprinkle with the Feta and serve.
If you follow me on instagram you saw this pretty picture of the view across the lake from my childhood home in Indiana.  It was taken by a high school friend a couple of years ago.  Have a great weekend  and savor fall wherever you are!



Dave Bramlage