When I think “Palm Beach” I imagine white and cream linens, traditional stripes paired with a touch of oversized floral, lattice texture and lots of over lapping patterns and repetition.Read More
It’s Summer 2019 at Providence!
All about Soft Blues with Golds, Pops of Bold colors paired with Cream and White, Botanical Prints…
A Fresh update for Summer… All new art, bedding, pillows, furniture. Now can we just talk about this bed and fabulous bedding? The iron bed is one of our custom designs…and the beautiful bedding with creams, gold and soft blues…So soothing.Read More
We have worked all summer on a living room for a client. It finally came together yesterday!
All three of us spent all day at the house transforming the space, so when the client returned it would be complete, down to every detail.
Lets take a look at some of the before pics!
We started with all new furniture and accessories. The client was really wanting a lighter fresher look with pops of color.
We found a fabulous original abstract art piece that was full of color. We built the rest of the room around the piece!
Below you can see the artwork hanging above one of the two new white sofas.
The second matching sofa is directly across the room.
We used the coffee table and two ottomans to anchor the space and fill in the width of the room. The ottomans can be pulled closer to the second sofa for propping feet up, or moved around the room for extra seating.
We decided to gallery hang the wall behind the second sofa to help fill in the space. We used two abstract prints, as well as an original abstract by another local artist. To add some dimension we finished it with two deer antlers mounted on white plaques.
The garden stool is used to service the sofa like a side table would.
The blue velvet and linen striped pillows, combined with the green silk and blue monogram of the other pillows paired perfectly with all the art.
Finally we started from scratch with the fireplace mantel. We wanted it to have a collected over time look, rather than just another piece of art, so we started with a starburst mirror, sprayed gold. Next we added an original black and white abstract art piece by an artist who studied under Picasso. To anchor the other side we used a blue glass bottle filled with clippings from the clients yard, and a piece of white coral.
In front of the fireplace sit two beautiful new chairs in a white geometric fabric.
We all had so much fun with this project, and love to see how it all comes together.
What do you think of this before and after?
Its your turn. Lets talk!
Lets have something yummy tonight!
This Sunday Supper we are going to try this awesome looking Roman Chicken.
We are hungry already.
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Its your turn. Lets talk! What are you having?
4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
We are not familiar on cooking with Kale, anyone have any tips?
Its your turn. Lets talk!
Zac was reminiscing about his trip to Alaska last summer, and how they went fishing. This got us thinking about all of the delicious salmon recipes out there!
Tonight we are having the Spicy Glazed Salmon from Everyday Maven.
Cant Wait! What should we serve with it?
Check out the complete recipie at Everyday Maven
Its your turn. Lets talk!