LOVE WHERE YOU LIVE: Headboards! Make Your Bed Sing.....

Sunday, February 26, 2012

Headboards! Make Your Bed Sing.....

Great Big Looks

in the Bedroom!

Some of these headboards are truly big in size, and others go large in both look and style:

This is a home in Houston. Design by Bellacasa.

Ikat! This circular design makes a sweet statement.

From Fabric and Nordic Rooms.

Story time over at Roses and Rust!

Mixing it up with patterns! In a home on the French Riviera.

From WSJ.

Architectural. Nature-inspired (see the little bird perched up there?)

From Ballard Designs.

Go happy with a snazzy decal.

From Blik.

4 Responses to “Headboards! Make Your Bed Sing.....”

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Laura said...

February 26, 2012 at 9:09 AM

I love all of these. I have a large wriught iron headboard in our master bedroom that I just love.

Enjoyed visiting,

Laura
White Spray Paint

Carla Aston said...

February 26, 2012 at 10:58 AM

Those painted headboards are fantastic.... pieces of art. Love them and that circular one too with the ikat print. I'm partial to an upholstered headboard.

Ruth Kelly said...

February 28, 2012 at 2:23 PM

They are amazing. I like the vinyl headboard.

Angelina said...

May 29, 2012 at 3:05 AM

Hi!
These painted headboards are just awesome. I have one in my bedroom. I found a wide range of new headboards on cheap prices at http://www.dreambedroom.co.uk/compare_headboards.html

I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.

First off, I used fat-free organic milk. I also opted to go a bit lighter by using 4 egg whites and 1 whole egg -- not the 4 whole eggs, as dictated in the recipe below. Additionally, I used 1/2 cup real organic maple syrup rather than 3/4. I didn't have the crystallized ginger, so I chopped up some pecans and added a small dollop of yogurt. I love this dessert.

INGREDIENTS:

1 1/2 cups 1% milk

4 large eggs

3/4 cup maple syrup

3/4 cup canned unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 tablespoons whipped cream

1/4 cup chopped crystallized ginger

DIRECTIONS:

1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.

2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.

3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger. (Again, since I didn't have the cystallized ginger, I topped it with chopped pecans -- that I did have. Plus a little yogurt.)

HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!

This quinoa (keen-wah) salad is a favorite! Everytime I prepare it, someone asks for the recipe. If you're interested in reading about the nutritional benefits of this grain-like crop, go here.

I plan to share all the ingredients of this recipe, which I found on a bag of Eden Red Quinoa. However, *instead of the plum vinegar, I use apple-cider vinegar. Why? Well, the plum vinegar has a whopping 1,050 grams of sodium per teaspoon!! (yikes.) The apple-cider vinegar contains zero (0)!

Ingredients:
1 medium beet, peeled and diced (2 small)**
2 tbsp. extra virgin olive oil
1 tbsp. plum vinegar (*I use apple-cider vinegar)
2 tbsp. freshly squeezed lemon juice
6 red radishes (optional)
2 tbsp. finely minced red onion
1/4 cup chopped scallions or chives (optional)
1/4 cup dried cranberries (or cranraisins)
1 cup red quinoa

Preparation:
Rinse quinoa in cold water. Add 1 cup quinoa to 1 1/4 cup boiling water. Add chopped beet(s).Cover, reduce heat and simmer for 15 minutes. Let stand for 5 minutes and fluff. When cool, toss with remaining ingredients and serve. Or place in fridge, as it works as a cold salad.
Serves 4.

**Cut off the beet leaves, rinse to add to a green salad or in cut up into small pieces for a pasta salad.

The Scarlet Quinoa Salad, is a pretty red dish, as you might imagine. Think holidays? or anytime, like I do . . . .

Sunday, February 26, 2012

Headboards! Make Your Bed Sing.....

4 Responses to “Headboards! Make Your Bed Sing.....”

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Pumpkin Maple Custard

I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.

HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!

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