the art in life

As I seek balance and quiet simplicity in our lives, I sometimes just sit and take in the beauty of nature and the simple things that surround us.  Clouds.  Flowers.  Fruit on the counter.  Especially in the winter light where the sunlight is crisp, my surroundings seem very still, and I can focus and take that perfect photograph.  Capturing all the intricate details and textures.  When I look back at the photographs I've taken, it evokes a type of sensory memory (the way you'd smell freshly baked cookies and think of Mom) or a sense of calm.  

I love how nature can be inspiration for how we can recreate those feelings in our homes.  For me, it's the colour of a room that sets the tone for how it should make you feel, and hopefully evokes a wonderful childhood memory or create a sense of calm.  I don't necessarily follow the latest design trends, but instead use a simple approach, using nature as inspiration to  create a classic home as a backdrop for creating beautiful memories. Here's how I've used nature to inspire our current home, and some samples of how colour in a room can evoke emotions.


White roses (or roses in general) are always classically beautiful. Taking a cue from the various shades inspired by this rose photo, you can see how white with platinum/mink, silver and grey tones were used in our home, making it elegant and classic. (The paint shown are from the Sherwin Williams "Chip It" app).

Every time I see the vibrant pink in this photo (a dahlia flower from last year's garden), it evokes a playful memory...pretty in pink tea parties when I was a little girl.  When you take the pink to inspire colour into a room, you can see how the colour makes a room feel vibrant and playful.  

This is the $1000/night Eloise suite at The Plaza,
designed by whimsical fashion designer, Betsey Johnson

Some of our our most beautiful family moments happened near white sand and turquoise water, and this photo represents that relaxed, vacation feeling.  When using beach inspired colours, you can see how it makes a room feel calm.  A place where a family can relax.

This was photographed during our visit to Turks & Caicos

Room designed by Victoria Hagan

I particularly love this last inspirational photo...I hope that the art of nature will translate into our own future (dream) recreational residence, a place where we will always feel calm and relaxed.


And I hope you too, discover the art in life.

worth a thousand

The Nam Hai Hoi An Resort, Vietnam

Stunning...I want to wake up to this!

pass the tissue

Earlier this year, I read in the Hollywood Reporter that Martha Stewart's Living Show has been cancelled on The Hallmark Network.  

I guess I didn't realize she still HAD a show on TV (I'm mostly an online kinda girl!).  It's been awhile since the overall culture has been Martha obsessed, and I think with a plethora of HGTV programs, Food Network celebrity shows, and thousands of blogs that write about food, DIY, design, and all things considered "domesticated arts"...I think it's safe to say she has been replaced on television.

While it seems Martha has lost her special touch of enticing us to make "homemade marshmallows" or "Faberge-worthy easter eggs", I don't know if I'd shed a tear for her just yet.   It is reported that she is considering a "web-only TV show" (source here), and I think that's a clever new path for her to take.  She has been a pioneer in bringing "domesticated arts" to the mainstream, and has created online superstars out of those who worked with her (Eddie Ross comes to mind), and inspired "Martha Stewart for the Millennials" type online publications (like Design Sponge).  

I hope she really embraces where the industry is going, and tries to pass the baton (sort of speak) and create a venue, much like Oprah did with Nate Berkus, and showcase upcoming talent.

And while there are so many new "stars" like her that have shown us that we too, can make our own hemp curtains, grow our own organic vegetables and throw fabulously stylish environmentally-conscious children's birthday parties, I think she started what no other one person has done yet...made us feel like we too, can achieve that impossible dream, of being Martha.

No Sew Tissue Box Cover

(inspired by Martha Stewart's tissue box cover, and my own Hippo Costume)

Saw this oldie but goodie project on Martha's website...but didn't feel like sewing, really.  So, using the same technique I did when I created my daughter's school project  {here}, as well as using left over felt fabric from that same project, I created this.  Turns an ugly tissue box into something that can coordinate in a room.

1.  Place tissue box on felt fabric, and cut one side to cover, to measure.

2.  Cut along all four sides.

3.  Your fabric should look like this.

4.  Fold fabric over.

5.  Cut a hole on the top of the overlap.

6.  With remnant fabric, cut long thin strips.

7.  Tie with thin strips.

8.  If you wish, cut holes on the side edges of the boxes and tie with thin strips.


You're covered.

{Attending these beautiful  parties...Coastal Charm}

white is warm

I think with design shows like on HGTV, we've become more attuned to great interior design.  There are so many more options that have the high end designer look, but can be attained for a fraction of the price with some ingenuity and vision.  However, we are inundated with so many beautiful designs and options.  And that can be overwhelming.

Before Pinterest, I used to cut out pictures out of magazines and put them in an "inspiration" folder.  When it came time to renovate our bathroom, I had inspirational photos to reference.  I began to look at how to change our bathroom from "builder model boring" to "beautiful and personal".

BATHROOM (BEFORE):
When we first moved in, we made temporary solutions to make this bathroom usable.
Tan walls.  Linoleum floors.  We painted the cabinets white.  (and clearly needed to replace the toilet!)

It doesn't take much.  You just need to know what rooms you like, and understand what makes it beautiful to you. What's great about Pinterest, is you see the common thread between all your "inspiration" photos.  Do you like classic?  Do you like modern?  Do you gravitate towards dark or light colours?  For me, it was a colour scheme and one material element that was consistent in many of the photos.  I love white.  And I love the look of marble.  

This was our bathroom inspiration photo. Julie Charbonneau hails from Montreal, Quebec
(Canada), and her aesthetic is sophisticated classic with a hint of French.

It's funny how our perception of what we like, and seeing an actual visual of what that is, can be so different.  My house used to be mostly taupe and brown, which I thought represented balance (neutral) and warmth.  But no matter what I did, it never seemed quite...right.  But after reviewing all my photos, the meaning of neutral and warm was re-defined for me.  I realized it's white.  It evokes a nostalgic feeling of warmth to me.  It reminds me summer whites (hot, lazy family days spent together) or snowy whites (winter nights spent inside by the fire).

I guess that's the key for me.  Not only do we want our homes to reflect our style, we want it to be a place for memories, those nostalgic feelings.  To create a house with warmth that you can call home.

BATHROOM (AFTER)

Sources

Vanity:  Lumberland North (I've seen similar ones at Lowes)

Mirror:  HomeSense (owned by Marshalls/TJMaxx in US)

Floors:  White, marble-look tiles, Home Depot

Towels, Counter accessories:  HomeSense (owned by Marshalls/TJMaxx in US)

Toilet:  American Standard Cadet, Home Depot

{Attending these beautiful  parties...Coastal Charm}

unwrapping the secret to happiness

My son commented the other day while we were at the dentist, that people, like his dentist or teacher, who work in small groups, all seemed really happy with the job that they do.


I thought that was an interesting insight.  I watched our dentist, as he laughed and joked with the receptionists and dental assistants, creating a family atmosphere.  When I pick up my kids from school, I noticed that his teacher is equally smiling (although it could be because it's the END of the day!), however, he appears to truly care about the students in his class, whether he's watching them play hockey at recess or chatting over what they did on the weekend during lunch.

I remember when I was employed at a large corporation, we used to huddle in little groups and go out for lunch together.  It was like a little family.  Putting aside personality differences, egos, professional conflicts.  And spending time together, enjoying something universal:  FOOD.

I stumbled upon this Flickr photostream, where an Apple employee documents all the (organic) culinary lunch menu options at the Apple office. Organic free-range chicken wellington! Organic kale! Organic roasted baby carrots!  His appreciation speaks volumes about how important healthy food is and what it really means to him:

"I've never had the same dish twice, and the food is made with the freshest ingredients, and most of all crafted with love and attention...the same of which is asked from me while I produce the work that I do at Apple"

Eating well prepared, healthy foods together creates happier people.  It makes us more productive, so we can accomplish what we're here for, and move forward. (I wish more schools adopted Apple's idea of healthy options in the cafeteria...I'm in Jamie Oliver's camp when it comes to nutrition for children!).   I wonder if that's the secret ingredient to happiness.  That just might be the secret that is still waiting to be unwrapped.

French Cream Chicken Wrapped in Puff Pastry

(adapted from Food.com and Martha Stewart)

Inspired from the Chicken Wellington on "An Apple A Day Foodblog" on Flickr.  This recipe is a twist on the traditional chicken wellington dish, using a french mustard/tarragon cream sauce in the filling.  This can be made and refrigerated 2 hours ahead of time, and placed in the oven, increasing the bake time by 5 minutes.

Ingredients

• 500g package of puff pastry sheets ( thawed for about 20 minutes)
• 2 cups boneless, skinless chicken breasts, cooked and cubed (about 2-3 large breasts)
• 2 tablespoons butter
• salt and pepper, to taste.
• 1 large onion or shallot, finely chopped
• 2 cloves minced garlic 
• 1/2 cup (4 ounce) ricotta cheese (or cream cheese)
• 1 tbsp. fresh tarragon (1 tsp. dried) or to taste.
• 2 tablespoons Honey Dijon mustard
• 1 tbsp of milk, to brush on pastry. (or egg whites)

Preparation

• Heat butter in a skillet.
• To the same skillet add in onions and garlic until tender.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares.
• Place about 1/2 cup of chicken over each puff pastry square (one side)
• Set oven to 400 degrees.
• In a small bowl combine the ricotta cheese with mustard and tarragon, salt and pepper, then spread over the chicken.
• Then top with about 2-3 tablespoons onion & garlic mixture.
• Fold pastry over the chicken breast, using a fork to press the edges to seal tightly.
• Brush the tops with milk wash.
• Bake for about 20 minutes, or until puffed and golden brown.

Serve with salad.

worth a thousand

Hullet House, Hong Kong

Gorgeous details in this hotel room.  Would love to recreate this at my house!

yin and yan, east meets west

A few weeks back, we made a pineapple square that was a hit (both in our house, and on Pinterest).  My son originally thought we should turn a regular lemon square and infuse it with some Asian flavours...mango to be specific.  He thought mango would be terrific with coconut.  And for a twist, make a mango whipping cream instead of icing.  I thought that would be something perfect to bring as a dessert for Chinese New Year.

Here's an interesting quote from an article that discusses the cultural profile of Chinese food:

"Chinese culture believes there is a positive energy and a negative energy in the universe. "Yin" represents negative energy and "yang" represents positive energy. It has become a basic guideline for social, political, medical, and dietary usage... 

Foods belonging to the yin (also known as "cold" food) are bitter melon, winter melon, Chinese green, mustard green, water crest, and COCONUT.  Foods that belong to the yang (also known as "hot" food) are chili pepper, garlic, onion, curry, and MANGO.   

Both food groups need to be balanced evenly, not taken excessively or deficiently in order to create a harmonious and healthy state"

Our Mango Coconut Squares was a lovely compliment to our Chinese New Year's meal.  It was very representative of our family...East meets West...a perfect balance.

Mango Coconut Squares

(adapted from the lemon square recipe in the book, 

"Company's Coming: 150 Delicious Squares")

Bottom Layer

• 1 1/2 cups all purpose flour
• 1/2 cup butter
• 1/4 cup granulated sugar

Second Layer

• 2 large eggs
• 1 cup granulated sugar
• 1 cup medium unsweetened coconut
• 3 tbsp. mango juice
• 2 tbsp. all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Mango Whipped Cream 

• 1 cup whipping cream
• 2 tbsp. butter
• 1/3 cup of powdered sugar
• 1/3 cup mango juice 

Preparation

Preheat oven to 350degrees

Bottom layer: 

• Mix all 3 ingredients  in a small bowl until crumbly.  
• Press firmly into un-greased 9x9 inch pan.
• Bake in the oven for 15 minutes.

Second Layer:

• Beat the eggs with a fork in a large bowl.
• Add the next 6 ingredients, and stir.
• Spread evenly over the bottom layer.
• Bake for about 30 minutes or until golden brown.
• Let stand until cool.

Mango Whipped Cream:

• Beat with a whipping mixer, all 4 ingredients in a small bowl until smooth, adding more sugar as necessary until a nice spreading consistency.

Cut into 36 squares and top with mango whipped cream.  Serve and enjoy!

wok don't run

Cooking Chinese food is one of the hardest types of culinary cuisine to master.  There is a lot of skill involved, especially the chopping of delicate vegetables, the use of various seafood, and the wok.  It takes years and years of honing the skill to create some of the lovely dishes that my Mom served for us on Chinese New Year's. None of those skills were inherited by me.

As I have become more comfortable in the kitchen (it's taken about a decade or so!), I've experimented with simple Asian dishes.  I make a fantastic Sushi Salad (it's like a chopped up sushi roll...and yes, I realize it's Japanese not Chinese).  I do a fine Chinese fried rice.  And now, I can make a stir-fried shrimp noodle.  

My husband is not Chinese, so the dishes I create are more fusion in nature, combining the types of dishes he was raised with (meat, potatoes and lots of baked goods), along with the flavours that I was raised with (like garlic, sesame oil, mangos and tons of seafood!).  I guess I'll just have to accept that learning how to make traditional Chinese dishes will have to be a slow journey.  I'll get there someday.

Stir Fried Shrimp Noodles

(adapted from Chow Mein recipe in the book 

"Complete Chinese" by Octopus Publishing)

Ingredients

• 3 tablespoons vegetable oil
• 1/2 pound large shrimp, shelled and deveined
• 2 snow peas 
• 2 scallions/green onions, thinly sliced
• 1 carrot, thinly sliced on the bias (optional)
• 1/4 cup chicken stock
• 3 tablespoons soy sauce
• 1 teaspoon Asian sesame oil
• 3-4 cups noodles (I only had udon noodles on hand, but you can use Chinese egg noodles)
• Salt and pepper
• Chopped scallions, for garnish

Preparation

• Boil water, then turn off and remove the pot from heat.  Add udon noodles and stir to loosen.
• In a skillet, heat 1 tablespoon of the vegetable oil. Cook the onion, peas and carrots, then set aside.
• Add 2nd tablespoon of vegetable oil, then add the shrimp and stir-fry over moderately high heat until pink but not completely cooked, 2 minutes; add back the veggies.
• Add the stock, soy sauce, sesame oil, shrimp and chicken, and the veggies and remove from the heat.
• Drain the udon noodles, and add to the skillet. 
• Stir-fry over high heat until heated through. 
• Season with salt and pepper, and 1 tablespoon of soy sauce and toss.  
• Garnish with scallions and serve.

Enjoy.

year of the dragon

Rice (米饭; mǐfàn) - fertility, luck, wealth, rice symbolizes a link between Heaven (God) and Earth (Mankind)

Today is Chinese New Year, and it is now the Year of the Dragon.  The dragon, according to Chinese astrology, is the most powerful of the 12 signs of the zodiac...it's associated with high energy and prosperity.

Last night we celebrated Chinese New Year's Eve at my parents.  There is a long list of foods that have symbolic meaning to them, and they worked very hard (high energy!)  to fight the crowds at the Chinese food market, to insure that we had a lot of food (prosperity).  It is definitely the Year of the Dragon, as there was an abundance of delicious foods prepared for this special evening.  Here's a small peek at some of the food we had, and their symbolic meaning.

Abalone (sea snail; 鳆; fù) - definite good fortune; Oyster, dried (ho xi) - all good things, good luck; Fish ball (鱼蛋; yúdàn) - reunion; Shiitake, Black mushroom (冬菇; dōnggū) - longevity, sizing opportunities.

Vegetable, green (绿叶菜; lǜyècài) - close family ties.

Fish - The word 魚 (yú), meaning "fish", has the same pronunciation as the word 餘, which is "remain or surplus", 'having leftovers of money', an increase in prosperity.

Scallops ( 扇贝; shànbèi) - opening of new horizons.

Shrimp (小虾; xiǎoxiā) - happiness and good fortune.

Sweets and fruits are served on a round tray, the form resembling togetherness, hence the tray is called the 'Tray of Togetherness'.

I love these little sesame treats...the "crack" in the ball looks like a "smile", which represents happiness.  Love that!

 Noodles (面条; miàntiáo) uncut - long life.

{Food Information source:  Nations Online}

Gung Hay Fat Choi!

(Happy Lunar New Year!)

worth a thousand

The Ritz-Carlton, Hong Kong.

This would be a spectacular place to spend Chinese New Years!