- Couch-Carlyle Sofa in ulta suede
- Blue Chair-Depression Modern in blue velvet
- Leather Stools-KFF
- Blue Iron table-Owner found at flea market and sprayed metallic blue
- Rug-Emma Gardner
- Lamp-hand-me-down from mom
- Art-Dove Bradshaw
- Wooden African Stool-ebay
- Ceiling fixture-Louis Poulsen
Friday, February 1, 2013
photo credit m yakub
Clients have just moved to this apartment, 1950's bldg
Stay tuned for the curtains and more.
"There is flattery in friendship." William Shakespere
Thursday, January 17, 2013
Let's say you are faced with a dinner option of preparing rice in a more adventurous way than usual for your family. Try this recipe of Coconut Rice to twitter your meal.
Coconut Rice makes a deliciously easy side dish that can be served with a variety of Thai and Indian dishes such as curries, stir-fried vegetables, plus fish and seafood mains. This easy coconut rice recipe is made in a rice cooker (for coconut rice made in a pot on your stove, see link within this recipe). All you need is rice, coconut milk, salt, and dry shredded coconut, and you'll be serving up some delicious coconut rice in just 20 minutes. ENJOY!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- MAKES 4 Servings
- 2 cups Thai jasmine-scented white rice (note that other types of rice, such as brown rice, will not work for this recipe)
- 1 cup good-quality coconut milk (not "lite")
- 2 cups water
- 1/2 tsp. salt
- 2-3 Tbsp. dry shredded coconut, unsweetened or sweetened (baking type)
For Coconut Rice made in a pot on your stovetop, see my: Thai Coconut Rice Recipe (stovetop version).
- Place rice in rice cooker. Add the water, coconut milk, salt, and shredded coconut. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface). Cover and set to cook.
- Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.
- Gently fluff with chopsticks before serving (some of the shredded coconut may have risen to the surface - just stir it back into the rice). Taste-test it for salt, adding a little more until desired flavor is achieved.
recipe from Darlene Schmidt on the website about.com
The "Living Kitchen" fair has just ended in Cologne, Germany. Over 180 vendors representing kitchen furniture, appliances and accessories including sinks, countertops, faucets presented their wares. Please take a look at the link below to read the official blurb about the "Living Kitchen" trade show.
Check out Kitchen Habitat NYC on Facebook to read the Zeyko "Living Kitchen" binder.
"The price of greatness is responsiblilty." Sir Winston Churchill
Friday, January 4, 2013
Happy New Year!
New Years Eve is the one big evening event that we usually do not have to plan. Usually we are invited to dinner with friends for New Years Eve and New Years Day. This year we were the hosts with my sisters visiting. Instead of searching for a holiday activity to join; we did what all red blooded Americans do for big holiday events. We stayed in and prepared an amazing meal.
This year we made a curry for New Years Day dinner. A Shrimp Curry with a medium amount of heat. It does take a bit of time to create yet the results are so yummy.
photo and recipe courtesy of M Yakub
735 Coconut Shrimp Curry
5 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
3 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons of Curry powder as follows:
4 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground turmeric
2-3 teaspoons cayenne
Combine in mixer to fine powder
1 large onion, chopped
2 tomatoes, chopped
1 can coconut milk
2 pounds large shrimp in shell, peeled and deveined
2 cups of shredded spinach
Heat oil and butter.
Add onion and cook, stirring occasionally, until softened, about 8 minutes.
Add garlic and ginger and cook for about 2 minutes, stirring occasionally.
Add two tablespoons of curry powder mix and cook stirring for 2 minutes.
Add tomatoes and coconut milk and one cup of water season with salt, then cook, covered,stirring occasionally until tomatoes are softened. Reduce by half until oil separates from mixture.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Add spinach and cook for about 1 minute. Season with salt and pepper.
Add 1/4 cup of lime juice and stir in.
Serve with a wedge of lime on the side.
Accompany with Basmati rice.
"All that we are is the result of what we have thought." Buddha