Vintage pieces can be incorporated into any style room from traditional to modern. So many modern or new pieces are inspired by old vintage and antique pieces these days that it is hard to tell the difference! I personally prefer a mix of it all... hence making me "eclectic"- which just about covers everything! But I truely do like to see some vintage accessories mixed into any style home. It does add an element of originality and personality. Knowing that a piece has a history, gives it so much more appeal than just asthetics! Here are some rooms of various styles with vintage accents sprinkled around them. Notice the pieces that your eye goes to, and then goes back to...they are the original (and not mass produced) vintage ones!
Here are just a few interesting and unique vintage finds that can easily become part of your home and bring in a "sprinkling" of vintage!
A great new way to make a vegetarian sandwich! Being that I am a vegetarian and my husband is a meat eater, I am always trying to find recipes that are both vetarian and interesting enough to entice my husband into trying them. Well, this one was a big hit with both of us, one of our favorites actually. The eggplant has just enough crispness that you can hold it in your hands like a sandwich (knife and fork optional!). This recipe uses Panko or Japanese bread crumbs rather than the usual Italian bread crumbs. Panko bread crumbs only have 40mg of sodium per serving as compared to Italian breadcrumbs with 450mg per serving! They are a great substitute for any recipe that calls for bread crumbs.
1/2 cup all purpose flour
2 large eggs
1 cup panko bread crumbs
1 medium eggplant
1/2 cup olive oil
2 medium beefsteak tomatoes sliced
1/2 cup fresh basil leaves
4 ounces goat cheese, crumbled
-Slice eggplant into 1/2" thick rounds
-Place flour, eggs, and bread crumbs into seperate shallow bowls
-Dip the eggplant into in the flour, then eggs and finally bread crumbs
-Heat oil in nonstick skillet over med/high heat
-Brown eggplant 3 minutes per side
-Transfer to paper towel lined plate & sprinkle with salt
-Assemble sandwiches by layering eggplant, lettuce, tomatoes, basil, goat cheese and top with eggplant
My oh my, we have found the perfect house! As I mentioned previously I am helping my friend Nicole with her house hunt. Well, we have found the "almost" perfect house: newly rennovated, great kitchen, desirable neighborhood...so what's the trade off you ask, small outdoor space! This was almost a deal breaker but luckily Nicole can visualize the endless possibilities that I see when I look at the small back yard. But, to help her along here are some "perfect" small outdoor spaces!
Attention ladies, we have found the perfect man, I mean, man bag for your guy. Slim, sexy and handsome, these satchels are perfect for everyday wear. Tired of constantly having to tote his belongings in your tiny Friday night clutch? Walking in the city for the afternoon? Traveling? This is what you need! Stylish and trendy, these bags are best to catch all his "stuff".
Bag, tote, satchel, messenger: call it what you want. Below is a wide variety of designer manbags, at various price points, sure to please every style.
And guys, if your reading this, don't be shy about it. Man up and buy one already!
Well, here on the East Coast we are getting over yet another winter snowstorm! As I think about what to make for dinner my mind is thinking spring and light healthy recipes but my body is craving some warm comfort food. Hence the soup and salad combo! What is more comforting than a pot of hot soup on the stove? So, in anticipation of swimsuit season, I decided to keep it light but still satisfy both cravings!
"Tuscan Bean and Basil Soup"
2 tsp. olive oil
1 large carrot
1 celery stalk
1 (15 oz.) can Great Northern beans, rinsed and drained
3 cups vegetable broth
1/3 cup chopped basil
salt & pepper
-Finely chop carrot, onion, celery, garlic and basil
-Heat oil and saute onion until softened
-Add the garlic, carrot, and beans then stir in broth and bring to a boil
-Reduce heat and simmer covered until veges are tender about 15 min.
-Transfer the soup to a food processor and puree
-Return to saucepan and stir in basil, salt and pepper
-Heat to serving temp. and serve
"Fennel Salad with Balsamic and Parmesan"
2 fennel bulbs
4 teaspoons extra-virgin olive oil
1 oz. Parmesan cheese
freshly ground pepper to taste
-Cut fennel into thin slices and transfer to 4 salad plates
-Shave the chese into very thin slices with a vege peeler
I have been on the house hunt lately with my friend Nicole and it has really been getting my wheels spinning! All of the homes are older some newly rennovated, some not. My imagination has been running wild as we walk through these homes and visualize the endless possibilities! The kitchen is usually important for most house hunters but in this case Nicole and her husband Matt are both chefs, so the kitchen is the priority! I have started searching for inspiration and found some before and after kitchens from older homes that I love!