Before the hallway was nursed back to the 2000s.
and the closets!
...and the door to the B&B suite...
We're so excited to be moving forward. This is gonna be great! Thanks for all the ideas and support.
Food Wine and Design made this salad recipe at a recent Valentine's Day gathering with family in NYC and it stole the show, mostly due to the easy and delicious dressing.
From Paula's Home Cooking/Savannah Country cookbook
Servings: 10 to 12 servings
Prep Time: 20 min
Cook Time: 5 min
Difficulty: Easy
3 small heads Bibb lettuce, cleaned and torn into bite-size pieces
1 1/2 lb fresh spinach, cleaned and torn into bite-size pieces
3 oranges, peeled, sectioned, and seeded
3/4 medium red onion, sliced and separated into rings
3/4 cup walnuts, coarsely chopped
3 teaspoon butter
Sweet-and Sour Dressing:
1 1/2 cups vegetable oil
3/4 cup vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoon celery seed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 1/2 teaspoons grated onion
In a large bowl, combine the lettuce, spinach, oranges, and onion.
Using a saucepan, saute the walnuts in butter until lightly browned and add to the lettuce mixture.
To make the dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator. Shake before serving. Pour on top of salad and serve.
Recipe courtesy Paula Deen
Food Wine and Design made this salad recipe at a recent Valentine's Day gathering with family in NYC and it stole the show, mostly due to the easy and delicious dressing.
From Paula's Home Cooking/Savannah Country cookbook
Servings: 10 to 12 servings
Prep Time: 20 min
Cook Time: 5 min
Difficulty: Easy
3 small heads Bibb lettuce, cleaned and torn into bite-size pieces
1 1/2 lb fresh spinach, cleaned and torn into bite-size pieces
3 oranges, peeled, sectioned, and seeded
3/4 medium red onion, sliced and separated into rings
3/4 cup walnuts, coarsely chopped
3 teaspoon butter
Sweet-and Sour Dressing:
1 1/2 cups vegetable oil
3/4 cup vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoon celery seed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 1/2 teaspoons grated onion
In a large bowl, combine the lettuce, spinach, oranges, and onion.
Using a saucepan, saute the walnuts in butter until lightly browned and add to the lettuce mixture.
To make the dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator. Shake before serving. Pour on top of salad and serve.
Recipe courtesy Paula Deen
Food Wine and Design made this salad recipe at a recent Valentine's Day gathering with family in NYC and it stole the show, mostly due to the easy and delicious dressing.
From Paula's Home Cooking/Savannah Country cookbook
Servings: 10 to 12 servings
Prep Time: 20 min
Cook Time: 5 min
Difficulty: Easy
3 small heads Bibb lettuce, cleaned and torn into bite-size pieces
1 1/2 lb fresh spinach, cleaned and torn into bite-size pieces
3 oranges, peeled, sectioned, and seeded
3/4 medium red onion, sliced and separated into rings
3/4 cup walnuts, coarsely chopped
3 teaspoon butter
Sweet-and Sour Dressing:
1 1/2 cups vegetable oil
3/4 cup vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoon celery seed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 1/2 teaspoons grated onion
In a large bowl, combine the lettuce, spinach, oranges, and onion.
Using a saucepan, saute the walnuts in butter until lightly browned and add to the lettuce mixture.
To make the dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator. Shake before serving. Pour on top of salad and serve.
Recipe courtesy Paula Deen
Foodies of all types have discovered the Valley and its wide variety of top-flight restaurants. One chef even predicts we’ll soon be vying with California’s Napa Valley as a dining destination. Find out what all the buzz is about with these profiles of local eateries.
By Lynn Hazlewood
Published in Hudson Valley Magazine February 18, 2011
http://www.hvmag.com/Hudson-Valley-Magazine/March-2011/Where-to-Eat-in-the-Hudson-Valley/
Tonight we're hosting a Valentine's Day dinner for our family on the Upper West Side. It turns out that our all-white furniture scheme is perfect for the holiday--it really makes all of that pink and red pop! For our centerpiece, we used branches from upstate, spray painted them white, cut out construction paper hearts and scotch taped pink ribbon to them which we then tied to the branches. We fed the remaining pink and red construction paper through our paper shredder and filled the glass vase with it. It creates an additional decorative element while holding the branches in place. We used a red runner and place mats (the latter as napkins) from Pottery Barn for the table linens and we'll fill white ramekins with Sweethearts candies (not exactly a great accompaniment to dinner, but fun and colorful). Finally check out the favors (below)!
We found these great hearts, roses and lips (yep, lips, like those wax lips from when we were kids) magnets! So we crossed the silverware at each place setting and topped them off with one of the magnets. They hold them together, look cute and our guests can take their magnets home. Love it! For our meal, we'll start with mixed olives, butter toffee cashews, an herbed French brie, a NY extra-sharp chedder, baguette, red and green grapes and a sparkling rose' (bubbly pink wine for Valentine's Day of course). We'll follow with an orange walnut salad with sweet and sour dressing, mixed veggies and beef macaroni and cheese--simple and comforting. We'll end the night with chocolate chip cake from Corrado Bakery in Grand Central. Recipes and more photos to follow!
FWandD spent the snowy, snowy day inside prepping for our upcoming Valentine's Day party. It's amazing how therapeutic it can be to cut out pink and red construction paper hearts! The menu is yet to be decided although ideas are being floated (read: the sparkling rose' and chocolate were no-brainers). Photos to come!