LOVE WHERE YOU LIVE: Richly Designed Homes

Wednesday, June 27, 2012

Richly Designed Homes

America's Richest Counties:

A Spotlight on

La crème de la crème

of Homes

If you're curious as to where the wealthy live, you'll want to visit this link here. It will lead you straight to CNBC's "America's 10 Richest Counties." I selected two of my favorites to show here:

Fairfax, Virginia, a bedroom community to Washington, DC, ranks #4.

(photo by Jay Cross/Flickr)

Ranking #9 is Morris County, New Jersey.

(photo by Steven Reynolds/Flickr)

The 2012 Housing Award, presented by the AIA (American Institute of Architects), went to Coastal dwellers living in California. Here's a snapshot of their roof-top deck:

(by Patricia Leigh Brown, Architectural Digest)

3 Responses to “Richly Designed Homes”

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Carla Aston said...

June 29, 2012 at 9:07 AM

I'll take the coastal look in California! Lovely. That view is to die for.

Kellie Collis said...

July 1, 2012 at 12:27 AM

How gorgeous! Love that outdoor seating. Have a fabulous week ahead, Kellie xx

discount bedroom sets said...

July 3, 2012 at 2:21 AM

Hi
Entertaining and valuable writing this is. Essays like this are so important to broadening people's horizons

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 . . . .

Wednesday, June 27, 2012

Richly Designed Homes

3 Responses to “Richly Designed Homes”

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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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