The 2012 Pink Ribbon house is currently under construction in Hunter's Creek, located in the Memorial area of Houston.Mark your calendarsnow to tour it the weekends of April 27 and May 4.Designed by Hollenbeck Architects, the French country-style home is being constructed by Levitt Partnership.
Go here to meet the designers who are working on the new show house. Many of the ones working their magic this year did the same with this house from a few years back:
The mother-daughter team that makes Dodson and Daughter, also worked on the pretty master bedroom below:
The now-defunct Beautiful Homes had hired Photographer Chipper Hatter to capture the lovely rooms of this past Pink Ribbon house.
Interior Designer Julia Blailock designed the kitchen above and breakfast room below:
You can see more work of Julia's by visiting another Love Where You Live post; click here to read.
Builder Patti Barnett and Architectural DesignerRobert Dameworked together to build the French-style manor being featured in today's post.
Room by Interior Designer Anne Lydick.
Room by Julia Blailock who hired fabric artist Rusty Arena to design the custom drapes.
OF course, the consistently amazing talent of Segreto Finishesensures each of these Pink Ribbon homes is finished off in the most beautiful and elegant ways! Please support them by buying tickets and taking the upcoming tour! BETTER yet, buy the house that will be put up for sale! To see what's in store, go here.
Again, keep in mind: The home will be available for public tours on the weekends of April 27 and May 4.
Tour hours are Friday 10 a.m. to 3 p.m., Saturday 10 a.m. to 5 p.m., and Sunday noon to 5 p.m. Tickets are $15 and will be available at the door. Map to the house.
I hope to go myself and will share some of my favorite rooms here on Love Where You Live!
On a personal note . . . . We've got a wedding in our VERY near future!!
Daughter Kate weds this weekend. What a happening year it has been so far. So, it's party time . . . .
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.
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
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 . . . .
Water ensures skin health and weight management/loss.
So, drink up. Consider adding to your daily diet the veggies above and the following foods that contain at least 75 percent water by weight: apples, limes, lemons, cantaloupes, watermelons, strawberries, plums, pears, kiwis and grapes.
Foods that Keep Your Skin Healthy and Young.
Click the bowl of tomatoes for the article and recommendations.
Newly Posted Interior Design, and Homes & Gardens: Click photo below:
Home in San Miguel de Allende
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