That was the week that was....
The week has just flown by, and what a week its been. Out with the old, and in with the new! A new Prime Minister for the country....and a woman...AND a Redhead! Thank you Julia for inspiring this weeks 'Accent on Red'.
Firstly on the subject of out with the old and in with the new.....more of our latest design project.
Last week, we looked at the amazing transformation of the dining room area, and today we take a look at the stunning lounge room. Every care was taken in the consulatation process with our client. The Dean Reilly artwork was a fabulous starting point, and melded with the new lighting, rug, drapery and furniture I think you will agree that this is the showcase room of the house now. Check out our Before and After pics....another Charcoal Interiors Design Project that we are proud to present to you....
Before
And....After!
Passion...Blush...Cerise...Rouge...Scarlet...Pomegranate...the many shades of
RED!
Red is the color that often ignites strong feelings in designers and homeowners alike. There’s no doubt that the colour red can overwhelm a room if applied heavy-handedly. We like to use red as a nuance....an accent.
A deep, brooding collection of richly textured velvets, weaves and plains, with stunning accent backdrop by Andrew Martin
Two stunning chairs in fabric once again by Andrew Martin. A great way to introduce red tonings to a room.
Here, the use of dramatic stripe wallpaper to completely transform the room and also create balance with the other furniture and artwork.
Now in season and plentiful...
The Capsicum
Delicious Capsicum Dip with a twist
Tasty and packed with Vitamin C, the Capsicum is currently in season and there seems to be quite an over-abundance in the markets at the moment too. What better way to use it than in a tasty dip. This dip recipe is quick and easy and also great on the waistline as its low in fat, but not on flavour
Ingredients
 | 225 g capsicum, (red), char-grilled |
| | 100 g green olives in brine, pitted, drained |
| | 3 tbs (s) capers, rinsed, drained |
| | 2 tbs (s) canned tomato puree |
| 1 tbs (s) fresh lime juice, (or lemon juice) | |
| | 2 tbs (s) fresh parsley, chopped |
Instructions
- Combine capsicum, olives, capers, tomato puree, lime juice and parsley in bowl of food processor. Blend for about 10-15 seconds or until coarsely chopped. Season to taste with salt and pepper.
- Spoon mixture into a serving bowl, cover and refrigerate until ready to serve. Serve with raw vegetable sticks (such as zucchini, carrots, cucumber, celery or even whole cherry tomatoes).
HOW EASY IS THAT!?...Let me know what you think.
Happy, Happy Friday
In celebration for another Friday reached without too many dramas, we are kicking back this week with our latest cocktail invention....The Ranga!...in recognition of Julia Gillard, our countries most famous ranga. This cocktail is red...and its deeeeelish!
So we raise our glasses and celebrate another Cocktail Friday together...heres the recipe..enjoy!
The 'Ranga' Cocktail
Ingredients for the 'Ranga' Cocktail
Per glass
- 35 ml (1 1/4 oz.) vodka
- 10 ml (1/3 oz. or 2 tsp.) Triple Sec
- 10 ml (1/3 oz. or 2 tsp.) cranberry juice
- 7 ml (1/4 oz. or 1 1/2 tsp.) lemon juice
Method
- Pour all the ingredients into a cocktail shaker with some ice;
- mix well; pour into a cocktail glass
- Garnish with a swirl of lemon rind
Cheers to all and wishing you a very Happy Weekend. Enjoy...have fun...stay safe...until next week!
The Charcoal Girls....Colette, Cathie and Jen xxx
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