THIS WEEK WE BADE SUMMER 'AU REVOIR' AND WELCOMED IN AUTUMN 2012
Via Blakkos - flickr
And so now in the age of flat screen televisions luring home owners to linger longer at home in the cooler months, its important to surround yourself with a living space that you are happy with and also that reflects your style and the things you love.
A great way to add warmth and express yourself, and an alternative to the very one dimensional look of paint, is to add a splash of colour, warmth or texture with wallpaper.
Adding wallpaper to a stark room adds warmth, personality and expression of your personal style nowadays with the massive array of options available.
If in doubt, remember that Charcoal Interiors offers the complete service package when it comes to choosing your wallpaper.
With over 38 years combined experience in the Interior Design industry, we offer quality, no nonsense consultation, access to endless quality options in wall coverings, and we even offer a full hanging service if required.
In a nutshell:
1. Experienced consultation and advice.
2. Product
3. Complete hanging service
All thats required after that is you.....to relax and enjoy your beautiful new space...transformed easily and effortlessly.
AND A LITTLE INSPIRATION FOR YOU.....
BY
Inspired by the sights, colours and textures of Northern Africa; Marrakech combines exotic patterns with gorgeous painterly effects.
Marakech by Arte - Cashmere (left) and Berber (right) Available in an array of colour ways to suit every situation. Example Berber is available in 14 different colourways....
Marakech by Arte in the Kelim style both left and right...yes, these are the same pattern but in different colourways, of which there is a variety of choice...example...Metallics and Sponged effects to name a few...stunning!
Marakech by Arte in the Kelim (left) and Berber (right)...all as fore-mentioned available in a variety of stunning colourways.
Phone us for your early bird In-House Interior Design appointment with the team and receive 10% off our consultation fee.
Phone us on 07 38526002 and ask to speak with a designer, or you can pop into the showroom anytime for a chat and organise a booking with the girls.
59 Doggett Street. Newstead. Brisbane.
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JERICHO BOUND
Yesterday we had a mass exodus of some of our larger pots and urns, all bound for Jericho Town which is about 12 hours north of Brisbane.
Our ever-reliable drivers Phil and Michael from P.E Transport took around an hour and a half to load up...then off home for a quick nanna nap before heading off at 4am.
Mike contemplates the best way to get this 150+ kilogram pot onto the truck......
....And decides that they will try lifiting it.....needless to say with a little bit of ingenuity and a lot of care, they had it safely stored on the truck before you could say 'Truckies Rule'!
The boys are delivering to a property with a 57 kilometre driveway, which gives you an idea of the expanse of land that this homestead is on. Last time they were treated to fresh barramundi from the dam, a spot of roo shooting and beers by the firepit...our lovely clients and their hosts really are just the nicest people and look after the boys on every trip.....Phil and Mike were busting to head up there, so we look forward to hearing the latest installment from Jericho.
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Pete the Greek and I are on this stupid low carb diet due to the fact that we have overindulged waayyyyy too many times lately. Why is it that we just cant have cocktails and salty thick cut fries with gorgonzola sauce on top without putting on weight? Instead its been protein, protein....and did I mention...protein?
BUT...the saving grace is that every week, on one day...we can have whatever it is that want to eat....its our 'cheat' day. So, I saw this recipe on Cooking with Corey which is now my new favourite recipe website, and its the perfect dish to quell our carb cravings.
The creaminess of the goats cheese, punch of flavour from the tomatoes, teamed up with the herb flavours really make this such a moorish meal.
Quick and Super Easy! Enjoy!
Recipe and photo via cyberpenguin on Flickr.
More of her great recipes can be found on Cooking With Corey http://www.cookingwithcorey.info/
TOMATO AND GOATS CHEESE PASTA SALAD
WITH FRESH DILL AND TARRAGON
WITH FRESH DILL AND TARRAGON
Salad Ingredients:
2 cups. (i.e., 4 servings) dried spiral pasta (or other fun pasta shape)
5-6 c. lightly salted water, seasoned with a drop of extra virgin olive oil (to keep pasta from sticking together)
1 Tbsp. freshly squeezed lemon juice
1/2 Tbsp. extra virgin olive oil (we used Bon Haye Olive Oil from our Provisions section)
1/4 tsp. Dijon mustard1/7 tsp.salt
1/8 tsp. ground black pepper
2 c. (i.e., 1 dry pint) fresh grape tomatoes, halved
1/2 c. (4 oz.) chèvre (goat cheese)
4 Spring Onions
1 Tbsp. fresh tarragon leaves, roughly chopped and densely packed
2 Tbsp. fresh dill, finely minced and densely packed
Directions: Bring medium-sized pot of lightly salted water (seasoned with a drop of olive oil) to a rolling boil, about 8 minutes. While you're waiting for the water to boil, mix together lemon juice, olive oil, mustard, salt, and pepper in a large bowl, whisking together until emulsified. Add goat cheese and mix until well combined. Set aside.
Cook pasta until al dente, about 8-10 minutes. (Boil with the lid on to speed up the process.) Remove from heat and drain. Transfer to colander, shock with cold water, and drain once more. Transfer to the bowl with the goat cheese mixture. Immediately coat pasta with the goat cheese mixture, so that the cheese melts ever-so-slightly, and toss thoroughly under well-combined. Then add tomatoes, scallions, and fresh herbs. Toss once more to combine, divide pasta into 4 equal portions, transfer to bowls, and serve immediately.
2 cups. (i.e., 4 servings) dried spiral pasta (or other fun pasta shape)
5-6 c. lightly salted water, seasoned with a drop of extra virgin olive oil (to keep pasta from sticking together)
1 Tbsp. freshly squeezed lemon juice
1/2 Tbsp. extra virgin olive oil (we used Bon Haye Olive Oil from our Provisions section)
1/4 tsp. Dijon mustard1/7 tsp.salt
1/8 tsp. ground black pepper
2 c. (i.e., 1 dry pint) fresh grape tomatoes, halved
1/2 c. (4 oz.) chèvre (goat cheese)
4 Spring Onions
1 Tbsp. fresh tarragon leaves, roughly chopped and densely packed
2 Tbsp. fresh dill, finely minced and densely packed
Directions: Bring medium-sized pot of lightly salted water (seasoned with a drop of olive oil) to a rolling boil, about 8 minutes. While you're waiting for the water to boil, mix together lemon juice, olive oil, mustard, salt, and pepper in a large bowl, whisking together until emulsified. Add goat cheese and mix until well combined. Set aside.
Cook pasta until al dente, about 8-10 minutes. (Boil with the lid on to speed up the process.) Remove from heat and drain. Transfer to colander, shock with cold water, and drain once more. Transfer to the bowl with the goat cheese mixture. Immediately coat pasta with the goat cheese mixture, so that the cheese melts ever-so-slightly, and toss thoroughly under well-combined. Then add tomatoes, scallions, and fresh herbs. Toss once more to combine, divide pasta into 4 equal portions, transfer to bowls, and serve immediately.
COCKTAIL FRIDAY WITH AN OLDIE....BUT A GOOOOODIE!
THE MINT JULEP
Via David Kenny...Flickr. Check out his other pics..amaaazing!
Ingredients (serves 2)
- 1 tablespoon caster sugar
- 1/2 cup dry ginger ale, chilled
- 16 fresh mint leaves
- 60ml bourbon
- 3 cups crushed ice (see note) mint sprigs and straws, to serve
Method
- Place 2 teaspoons sugar and 1/4 cup dry ginger ale in two 1 1/2 cup-capacity highball glasses. Stir to dissolve sugar.
- Divide mint between glasses. Using a muddler or wooden spoon, press leaves until lightly bruised. Divide bourbon and ice between glasses. Stir to combine, leaving mint at base. Serve with mint sprigs and straws.
Notes
- To crush ice, place in a plastic bag. Seal. Wrap in a tea towel. Place on a chopping board. Pound with a rolling pin until ice is crushed.__________________________________________________________________R.I.P DAVY JONESDavy Jones, member of The Monkees band back in the 60's and a heart throb to millions, died of a heart attack this week. On the facebook feed, it stated "not sure if you will remember him, but Davy Jones died this morning...etc..." Well it certainly seems that many people remembered and loved Davy Jones, reflecting the outpouring of condolences on all social media forums.
One little known fact is that if it wasnt for Davy Jones, then David Bowie would be David Jones...he had to change his name because Davy Jones got in first!Davy Jones was my first real 'crush'....I just thought he was so cute and handsome and funny in the show The Monkees. Its sad that he died so young (66 is not old)...but he made a lot of people smile and I reckon he would have had an amazing life.R.I.P Davy JonesxxxxFarewell to everyone for another week. Wishing you a terrific weekend full of love, fun and laughter!
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