Behind The Design
When we first started working with this client their home was still in the building stages - not complete but the Millwork and floors had been previously decided. Our client loves color and we wanted to help translate a soft, serene feel through out the house with touches of color. We cant wait to share more of it… in the meantime….Read More
It's been a lot of work but we are finally open...lot's of new merchandise just rolled in the door...Read more...Read More
We've been busy...but still had time to find this delicious recipe for Caprese chicken. Read more...Read More
Sunday Supper is all about mini bites this week and finishing off with this fabulous green apple tart. Read more...Read More
9 days till Christmas...
Can you believe it?
This weekend has been filled with shopping and wrapping gifts...Love the shopping ...the wrapping, not so much. Bah hum bug!!!
Pasta is pure comfort food around our house so we are going to love trying this new recipe from Cuisine at Home Magazine... BLT Pasta
2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 cup leeks, thinly sliced
1/4 cup dry white wine
1/2 cup chicken broth
1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 clove garlic
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 Tbsp olive oil
Salt, to taste
Bring a pot of salted water to a boil for the pasta.
Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse.
Heat oil in a nonstick skillet over medium: add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
Saute the bacon in a large skillet over medium heat. Cook until crisp, then drain on paper-towel. Pour off all but 1 Tbsp drippings.
Caramelize the tomatoes and sugar in the drippings over medium heat. Cook until beginning to brown, about 5 minutes. Add the leeks, saute until wilted, 3-4 minutes.
Deglaze with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.
Cook the pasta in boiling water according to package directions.
Add the spinach, thyme, and bacon pieces to the sauce.
Transfer the cooked pasta from the pot to the pan using tongs. Toss to coat. Season with salt, then transfer to large serving platter or individual plates.
Sprinkle with garlic bread crumbs before serving.
The table is all set...
Maybe after dinner, we can take a drive and look at the Christmas lights...
It's your turn. Let's talk!
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