My dad and I have a running route in Birmingham that goes through all the neighborhoods around our house. We always pass this huge Tudor-style house that has always been there but just went under a HUGE renovation. I just came across the house on Houzz.com. Tracery Interiors did the design; Dungan Nequette were the architects.
1 (8.82 oz.) package fine tagliarelle dried pasta (or egg fettuccine)
3 tbsp. chopped fresh chives
3 oz. parmesan, shaved with vegetable peeler
Add 1 tbsp. salt to a large pot of water and bring to a boil.
Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until melted. Keep warm over VERY low heat (or else curdles.... as I found out).
Add the pasta to boiling water and cook according to directions. When pasta is cooked, reserve 1/2 c. cooking water, then drain pasta. Add the drained pasta to the saute pan and toss with the truffle cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved parmesan. Sprinkle with salt and pepper and serve at once.
I was just perusing Tom Scheerer's website after seeing evidence of his genius on South of Market's blog, and wow, when I was done I had so many images saved there was no way to post them all. So instead I narrowed them down to my favorite groups of pictures from his Beach collection...patterned walls, dark walls, white walls. I could spend all day on his website...
And finally a picture I couldn't group with any others...but didn't want to leave out.
This is a quick post....but I found this website via a friend's blog and thought the maps (NYC, Paris, London) were adorable and thought you might think it was cute too. The website is called famille summerbelle and from my quick look it seems they feature all sorts of things for kids rooms...and mabye for those that are young at heart as well. I think these maps would be cute framed together somewhere...hmmm.
All pictures courtesy famille summerbelle website - check it out.
Found a very interesting concept this weekend- design guided by God. See Leah Richardson's interior design philosophy: "As the principal designer in my company, O look to the Holy Spirit to guide and direct my every decision.... I still start each project the same way - in prayer. Prayer is the consistent thread that weaves my interiors together." Think what you will about this, but something is working:
with envy that is. Thomas is in New Zealand starting yesterday and through April 10. This is one of the spots he is staying in...it's called Poronui and looks absolutely incredible. How much do I wish I was enjoying a glass of wine with that view right now?
I think this is my new go to meal...I am always saying I need to eat more fish, but then I never get around to it until I go out to eat. This dish was so so easy and I had it for lunch every day this week. I just through it over some barley, and it was a filling and delicious meal. I really recommend this one; my coworker also suggested it for dinner parties.
Shrimp and White Bean Cassoulet
Shrimp and White Bean "Cassoulet"
3 tablespoons olive oil , divided
2 leeks , white and light green parts only, thinly sliced
2 cloves garlic , minced
Pinch red pepper flakes or 1/2 jalapeno pepper , seeded and minced
1 pound medium shrimp , shelled and deveined
4 tablespoons chopped flat-leaf parsley , divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
3 tablespoons dry white wine (optional)
2 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
1/2 cup vegetable or chicken broth
1/3 cup unseasoned breadcrumbs
Directions:Preheat oven to 375°F. Lightly spray six 8-ounce ramekins or a 1 1/2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to ramekins.In a small bowl, combine bread crumbs, remaining tablespoon of olive oil, and remaining tablespoon of parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.