Friday, February 17, 2012
Wednesday, February 15, 2012
Andy Warhol
Andrew Warhol, better known as Andy Warhol, was a famous American painter, printmaker, filmmaker, record producer, author, and played a leading role in the visual art movement, known as pop art. During the sixties, Warhol began painting iconic American products such as Campbell's soup cans and coca-cola bottles, as well as celebrities including Marilyn Monroe, Elvis Presley, and Elizabeth Taylor.
Well, forget the Campbell's soup can, Andy Warhol's illustrations created for Harper's Bazaar are not to be overlooked. Join us in celebrating Andy's work created between 1951 and 1964 for Harper's Bazaar.
"The most exciting attractions are between two opposites that never meet."
-Andy Warhol
Well, forget the Campbell's soup can, Andy Warhol's illustrations created for Harper's Bazaar are not to be overlooked. Join us in celebrating Andy's work created between 1951 and 1964 for Harper's Bazaar.
"The most exciting attractions are between two opposites that never meet."
-Andy Warhol
Friday, February 10, 2012
Thursday, February 9, 2012
Aerin Lauder
Aerin Lauder Zinterhofer is the granddaughter of Estee Lauder, to whom she is often compared to in style and business savvy. She has worked for the family run cosmetic company for nineteen years and is now launching her own brand, AERIN, in 2012, which will include a luxury beauty line, home line,accessories, jewelry, and eyewear. Aerin loves the arts and is an active philanthropist, and she serves on several committees for the Metropolitan Museum of Art, Museum of Modern Art, and Neue Gallerie, which her father opened. She will continue to consult for Estee Lauder and will partner with them to launch her cosmetics line. Below are pictures of her Manhattan Apartment and East Hampton House as seen in the July/August 2009 issue of Elle Decor.
Tuesday, February 7, 2012
Lord Robert Sackville
The Royal Oak Foundation, Spalding Nix and Holland & Company are excited to welcome Lord Robert Sackville for a reception and signing of his book, Inheritance: The Story of Knole and the Sackvilles , Tuesday February 21, 2012 at 7:15PM following his lecture in the Holland & Company showroom.
Robert Sackville-West, the 7th Baron Sackville, will discuss the relationship of Knole, an English country house in Kent, England and his family who have lived there since 1604. He will explain how his family furnished and decorated the house, and how the house shaped them in their lives and relationships.
Robert Sackville-West, the 7th Baron Sackville, will discuss the relationship of Knole, an English country house in Kent, England and his family who have lived there since 1604. He will explain how his family furnished and decorated the house, and how the house shaped them in their lives and relationships.
For more English history check out Downton Abbey on PBS Masterpiece written by Julian Fellowes. Downton Abbey is a British costume drama series which has become extremely popular and includes a cast let by Dame Maggie Smith, Hugh Bonneville, Michelle Dockery, Dan Stevens, Jim Carter, Elizabeth McGovern, Penelope Wilton and many other leading actors and actresses.
The show takes place in fictional Downton Abbey, the Yorkshire country house of the Earl and Countess of Grantham, and explores the lives of the aristocratic Crawley family and their servants beginning in 1912. Highclere Castle in Hampshire is the home of the Earl and Countess of Carnarvon and is where Downton Abbey is filmed.
Friday, February 3, 2012
Yellow
Did The World of Interiors read our minds regarding our celebration through February of the color yellow? It appears so! See below to view the power of yellow painted walls!
Thursday, February 2, 2012
RECIPE OF THE MONTH
Nothing compliments a classic dining room setting better than a tasty home cooked meal. Stuffed Peppers is a classic dish, but this recipe has been modified for the vegetarian palate and tastes so good you’ll forget it’s actually vegetarian. The recipe is from Laura Theodore also known as the Jazzy Vegetarian. This recipe calls for quinoa, a grain like crop from South America that is very high in protein.
Fancy Stuffed Peppers with Quinoa and Black Beans
By Laura Theodore
Makes 6 servings
This tempting, hearty entrée is especially well-suited to wintertime, and the festive presentation will grace the table at any holiday celebration. Choose the color of peppers accordingly: orange and yellow for Thanksgiving, red and green for Christmas, or red for Valentine’s Day.
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
6 bell peppers, any color or a combination of colors
1 tablespoon extra-virgin olive oil
1 jar (about 25 ounces) marinara sauce, as needed
1 can (15 ounces) black beans, drained and rinsed
6 ounces cremini or white button mushrooms, chopped
1 onion, chopped
1⁄4 cup toasted wheat germ, plus more as needed
2 cloves garlic, chopped
1 teaspoon dried basil
Put the quinoa and broth in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and simmer for about 15 minutes, until the water is absorbed and the quinoa is soft but not mushy. Let cool slightly. Transfer to a bowl, cover, and refrigerate for 2 to 24 hours.
When ready to assemble the stuffed peppers, preheat the oven to 400 degrees F.
Slice off the top 1⁄2 to 3⁄4 inches of each pepper and set aside (these tops will be used to “cap” the peppers later). Seed the peppers.
Stir the oil into 1⁄2 cup of the marinara sauce. Spread the mixture in the bottom of a deep casserole large enough to hold all the peppers snugly so they remain upright during baking.
Set aside 1⁄4 cup of the remaining marinara sauce. Mix the quinoa with the beans, mushrooms, onion, wheat germ, garlic, basil, and half of the remaining marinara sauce. Stir until well combined, adding more marinara sauce, a couple of tablespoonfuls at a time, until the mixture is moist but not soupy. If the mixture does get a little soupy, simply add more wheat germ.
Spoon 1/4 of the mixture into each pepper, mounding it if need be. Spoon 1 tablespoon of the reserved marinara sauce over each pepper, then top with the pepper tops. (The stuffing will peek out between the pepper tops and bottoms.) Carefully position the peppers in the casserole so they will remain upright while baking.
Cover and bake for 45 to 60 minutes, until the sauce is bubbly and the peppers are slightly tender but not mushy. Serve immediately or let cool for 15 minutes before serving. Put the sauce that has accumulated at the bottom of the casserole in a gravy boat or small bowl to pass at the table.
EPISODE #112, Jazzy Vegetarian on Public Television
By Permission from THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011
(www.jazzyvegetariancookbook.com)
Fancy Stuffed Peppers with Quinoa and Black Beans
By Laura Theodore
Makes 6 servings
This tempting, hearty entrée is especially well-suited to wintertime, and the festive presentation will grace the table at any holiday celebration. Choose the color of peppers accordingly: orange and yellow for Thanksgiving, red and green for Christmas, or red for Valentine’s Day.
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
6 bell peppers, any color or a combination of colors
1 tablespoon extra-virgin olive oil
1 jar (about 25 ounces) marinara sauce, as needed
1 can (15 ounces) black beans, drained and rinsed
6 ounces cremini or white button mushrooms, chopped
1 onion, chopped
1⁄4 cup toasted wheat germ, plus more as needed
2 cloves garlic, chopped
1 teaspoon dried basil
Put the quinoa and broth in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and simmer for about 15 minutes, until the water is absorbed and the quinoa is soft but not mushy. Let cool slightly. Transfer to a bowl, cover, and refrigerate for 2 to 24 hours.
When ready to assemble the stuffed peppers, preheat the oven to 400 degrees F.
Slice off the top 1⁄2 to 3⁄4 inches of each pepper and set aside (these tops will be used to “cap” the peppers later). Seed the peppers.
Stir the oil into 1⁄2 cup of the marinara sauce. Spread the mixture in the bottom of a deep casserole large enough to hold all the peppers snugly so they remain upright during baking.
Set aside 1⁄4 cup of the remaining marinara sauce. Mix the quinoa with the beans, mushrooms, onion, wheat germ, garlic, basil, and half of the remaining marinara sauce. Stir until well combined, adding more marinara sauce, a couple of tablespoonfuls at a time, until the mixture is moist but not soupy. If the mixture does get a little soupy, simply add more wheat germ.
Spoon 1/4 of the mixture into each pepper, mounding it if need be. Spoon 1 tablespoon of the reserved marinara sauce over each pepper, then top with the pepper tops. (The stuffing will peek out between the pepper tops and bottoms.) Carefully position the peppers in the casserole so they will remain upright while baking.
Cover and bake for 45 to 60 minutes, until the sauce is bubbly and the peppers are slightly tender but not mushy. Serve immediately or let cool for 15 minutes before serving. Put the sauce that has accumulated at the bottom of the casserole in a gravy boat or small bowl to pass at the table.
EPISODE #112, Jazzy Vegetarian on Public Television
By Permission from THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011
(www.jazzyvegetariancookbook.com)
Subscribe to:
Posts (Atom)