The color designer followed these rules:
The new sushi restaurant in Rosemary Beach, Florida, sports “PURE” glass counters.
The PURE countertop type is so new that it isn’t to be found anywhere on Google.
And, the only fabricating company that I know of installing this product is
in northwest Florida.
A quick check to the staff at Aqua Sushi confirmed that they all “love it.”
It just looks so fresh and clean.
I am going to say this new product is a keeper.
(A similar product that I have been keeping an eye on is called Nano,
but I am hearing that PURE is a better product).
Bossy granite is what I try to steer clients away from.
Bossy granite = lots of color and/or movement.
“Bossy” elements dictate every other design decision.
Even though granite was all the rage for the last 15 years (after the Corian trend played out),
More and more people are asking, “what can I use besides granite?”
Suzy, the owner of Z-Tile, where I first saw PURE, is Green-Certified. She says that PURE is
considered a very environmentally-friendly product.
I predict we’ll be seeing a lot more of PURE.
Still waiting for spring. It is still very cool and rainy here in Alabama.
I have a trio of Yoshino cherry trees in front of my house.
They are at peak, but need a little sunshine to set them off.
A Viburnum is just behind the pictured cherry.
Its lime-colored globes (which will later turn white)
are gorgeous in back of the pastel pink cherry.
The spring colors of nature.
If you have noticed that many shelter magazines are showing not one, but two,
chandeliers over a dining-room table, you are picking up on something.
And, that something is a trend.
Not just a trend, but a trendy-trend.
For a classic, timeless, look, stick with a single chandelier over your dining room table.
Save the pair for a long hall .
Trust me on this one.
This is a trend, it will not last, and in five years it will announce:
“I decorated my dining room in 2013.”
Save the two chandelier/two lantern look for something like the above.
That is a timeless look that never goes out of style.
THANK YOU, LORD,
for the gift of Your love.
May I be a shining
example of that love to others.
Welcome, Happy Morning!
My Easter Menu:
Honey Baked Ham
Crêpes with chicken and gruyère
Panna Cotta (click for recipe) with blackberry garnish
A French friend gave me her authentic crêpe recipe which I will share with you:
“CRÊPES de Laurette
1 1/2 – 2 cups flour [note from Ellen: I used 2 cups]
1/4 tsp. salt
2-3 TBS. oil
4-5 cups milk [note from Ellen: I used 4 1/4 cups]
Put flour + salt in bowl.
Make a well in the middle and add eggs.
Start beating and slowly add 1/4 cup milk.
Make a paste to get the lumps out.
With a mixer add the rest of the milk until well blended.
Let batter sit for 1/2 hour.
(It can last for 3-4 days in fridge)
Over medium high heat put vegetable oil in pan and pour
a little batter in center.
Swirl batter to sides of pan immediately.
In 1-3 minutes flip crêpe and cook side 2
for another minute or two.
Apply oil before you cook each crêpe. They can be stacked
Add cheese to cooked crêpe (swiss cheese) and salt.
Dessert crêpes can be room temp.
Laure can make 40 in one hour!
(or 2 pans 80 in one hour!)”
(recipe of Laure Graves)
I am no good with all the wrist-y finessing required for a stove-top crêpe pan,
but I can do pretty well with an electric crêpe maker!
Readers, what are your Easter plans?