I was thrilled to have the opportunity to work MWG Custom Homes on the design and interior styling of their beautiful “Tiffany”. This 4,200 square foot home is packed with stunning details that were uniquely designed for the buyers.
This year’s Parade of Homes runs through Sunday, October 29th and is located in the new Wildflower development on Hollyshire Way in Clay, New York. I hope you have an opportunity to view this and the other beautiful model homes open for display – your sure to find inspiration for building your dream home… or your next design project!
I love the look of a beautiful hoop wreath adorned with fresh flowers – great for summer special event decor, but their life is short lived in the summer heat.
I decided to work on creating the same look with high quality faux greenery and flowers. The challenge is creating the same airy look and movement of fresh greens – artificial greens often can appear stiff.
I settled on white peonies with soft greens and white accent flowers.
Because this wreath would be out in the summer heat. Hot glue was not an option so I used floral wire to wind the greenery around the 14″ wooden hoop.
Then, used floral tape to create clusters of white peonies and peony leaves together before wiring them on the bottom of the hoop. The final step – adding a bit of willow green organza ribbon at the top.
The completed piece truly looks like the real thing… minus the wilting worries. This is a great summer garden accent – perfect for the front door, garden gate or porch.
It would also make a lovely decorative addition to a garden wedding, or even a unique and contemporary alternative to a traditional bridal bouquet.
I’ve been trying to behave, eat healthy and tame my sweet tooth, but I had a craving for chocolate and peanut butter so it was time to whip up a batch of these Gooey Peanut Butter bars.
With a relatively small amount of sugar and no grain flour, these come at about 17 grams of carbs and a good dose of healthy fats – thanks to the almond flour, coconut flour and flaxseed. You could use stevia or your choice of sweetener to drop the carbs down to about 7 grams, I just personally prefer natural sugar if I’m doing to indulge.
I can attest that these will cure your peanut butter & chocolate craving. I couldn’t wait to try them… and as I was enjoying my peanut butter chocolate moment, I realized I hadn’t taken the photo!
Having a well-stocked pantry makes week night meals delicious and hassle-free. Crispy Pesto Chicken Thighs come together quickly with To Market To Market’s Pesto & Pastabilities seasoning mix and a few staples from your pantry.
Crispy Pesto Chicken Thighs
2-3 Tbs. Pesto and Pastabilities seasoning mix
1/4 cup Pine Nuts
1/2 cup grated Parmesan Cheese
1/3 cup Olive Oil
1 cup Panko bread crumbs (for a gluten-free version – use gluten-free panko)
Sea or Kosher Salt & Pepper to Taste
2-3 lbs. Boneless Skinless Chicken Thighs
Preheat oven to 400 degrees.
In a blender or food processor, process the Pesto and Pastabilities, pine nuts and Parmesan cheese together until it forms a smooth paste. Gradually add the olive oil and process until smooth. Season with kosher or sea salt and black pepper to taste.
Put the chicken thighs on a rimmed baking sheet lined with parchment. Brush the top of the chicken with the pesto mixture. Mix the remaining pesto with the panko and spread over the chicken.
Bake for 30 minutes or until topping is brown and chicken is fully cooked.
To Market To Market Pesto & Pastabilities is all-natural, gluten-free and sodium free. Find it at a la Maison in Baldwinsville, NY or call 315-440-6637 to order.
This kitchen at first glance was pretty nice – quality wood cabinets and already updated with granite countertops. You almost don’t notice that the cabinets go straight across the gas stove – only 18″ inches above the open flame burners. Definitely not a safe distance for cooking – nor built to code.
With the recent addition of two spacious pantries on the right wall of the kitchen, storage wasn’t an issue, so the cabinets over the stove had to go.
An added bonus was the opportunity to also update the dated tile backsplash that was used throughout the kitchen. We made quick work of removing that as well.
An off-white distressed subway tile with a dark taupe/gray grout was selected to coordinate with the existing granite.
We decided to take the tile all the way up to the ceiling on both walls, which created height and really brightened up the room.
I always think of installing the grout as the easy part of the job, but it is really a workout for your arms when you’re grouting this much tile all at once!
With the messy grout job complete, it was time to install a new stainless steel hood vent, and reclaimed wood floating shelves on the new tile wall. The existing wood cabinets got a good cleaning and new matte black pulls for an updated look.
Then the fun stuff begins – styling! Wired bottles, cookbooks and cooking essentials are both practical and pretty – bringing a touch of updated farmhouse to this kitchen.
The overall feel is spacious and bright. Pair that with the tons of storage, ample work surface and multiple seating areas, I’d say this is a pretty great kitchen for both cooking and entertaining. A win win!
This kitchen was big on space – however it was wide open space that was under utilized. The entire back was open. The homeowner previously had a small kitchen table just beyond the peninsula, but we had other ideas as there was also open space at the other end of the kitchen.
We decided to move the table to the right end of the kitchen opening, which opened up a huge space – perfect for pantries that would provide a huge amount of storage.
Next step was building out two pantries – one to hold food items and a second to hold kitchen appliances and essentials. So much storage – a home cook’s dream!
Originally we considered installing matching kitchen cabinets and granite in the space between the pantries, but decided on a piece of furniture and art which dresses up the kitchen and ties nicely to the reclaimed wood & iron bar table at the other end of the kitchen.
Phase One is complete and the pantries look like they have always been there!
Reclaimed wood console add stylish storage. Wall art selection is an unexpected treat (especially if you’re a horse lover!)
This polar vortex is really grabbing a good portion of the country. Here is Central New York, we woke up to below zero temperatures with a wind chill factor of -24 degrees!
However, I’m focusing on what’s going on inside – a new shipment of beautiful spring stems and succulents!
Nothing chases the cold away like a room full of flowers and greenery. There’s no time like the present to bring the look into your house – whether fresh or faux. Plants and flowers bring warm and happy thoughts of spring and summer.
Here are a couple of my favorites:
Floral branches in white and green. I love a brimming vase of all white and green flowers. It’s so organic, elegant and feminine. Fill a vase and see what it does for a room – just lovely!
Succulents and ferns. Both succulents and ferns are typically easy care options for fresh indoor plants. However, if you are really busy, faux is the way to go. Today’s faux greenery is gorgeous and hard to spot.
Options abound, so don’t let winter get you down… just bring in the green!
Cherry BBQ Pork Chops are rich in flavor, thanks to Brownwood Farms Cherry BBQ sauce. This item was a new addition to our store this fall and quickly became a family favorite. It’s unique flavor is delicous on pork, chicken and salmon – plus it’s all natural, gluten-free and made in the USA. What’s not to love?
Cherry BBQ Pork Chops with Sautéed Bok Choy is an easy and healthy entrée for any day of the week.
Oven Roasted Cherry BBQ Pork Chops with Sautéed Baby Bok Choy
4 Bone-in Pork Chops
1 Tbls Grape seed or Canola Oil
Salt & Pepper
1 Btl Brownwood Farms Cherry BBQ Sauce (you’ll need about ½ bottle)
Sautéed Baby Boy Choy
16 oz. Baby Bok Choy, washed
½ White onion, sliced thin – vertically (optional)
2 Tsp Grape seed Oil
1 Tbls Brownwood Farms Cherry BBQ Sauce
1Tbls Gluten-free Tamari or Soy Sauce
Salt & Pepper to taste
Preheat oven to 375 degrees. Spray baking sheet with cooking spray.
Heat oil in an iron skillet over medium-high heat. Season pork chops with salt & pepper on both sides. Add to skillet – brown for 3 minutes. Flip and brown the other size. (You may have to cook the chops in two batches so you don’t over-crowd the pan.)
Transfer to a prepared baking sheet and brush with Brownwood Farms Cherry BBQ Sauce and bake for 15 minutes. Flip the pork chops, heavily baste with the Cherry BBQ Sauce and roast for another 15-20 minutes, or until pork chops are cooked through (internal temp of about 145 degrees). Cover with foil and let rest for 10 minutes.
Prepare baby bok choy: Heat skillet with 2 teaspoons of grape seed oil over medium heat.
Add sliced onion (if using) and sauté for 4 minutes. Add baby bok choy and sauté for 4 minutes.
Add Cherry BBQ Sauce and Tamari Sauce. Sauté for additional 3-5 minutes.
Serving suggestion: Plate pork chops and baby bok choy with cauliflower rice or brown rice for a healthy meal.