Hello and happy Monday! I hope your weekend was wonderful and full of beautiful things. Summer has officially arrived and we celebrated with a weekend brunch on our newly re-designed patio. I also visited many shops and picked up several summer essentials.
One of my favourite ways to decorate is casual elegance. I love touches of elegance as with the chandelier, faucet, white marble paired with rustic, reclaimed woods. The duo especially stands out with the stark, white walls and cabinets. Recently, a client that is building a new home outside of San Diego chose something similar; however, she preferred black furniture and different counter tops. The contrast is just as beautiful! I am anxiously awaiting the photos once it is completed.
A similar combination in this dining room. I love the dining table! It gives the room warmth and the more warn it becomes, it adds to it’s charm… revealing it has a history and seen many celebrations.
Again, a reclaimed dining table and slip-covered chairs to give the room a relaxed atmosphere. I love the contrast of the light table with the dark floors. I have this in my home as well. Tip: It’s best to have the chairs covered in a solution dyed fabric or treated… I can’t image what they would be like in a month in my home with three children!
I thought I would share one of my favourite summer recipes with you.
Quick Coconut Ice Cream with Roasted Cherries
makes 1 quart
Roasted cherries
1 pound Bing cherries
2 tablespoons sugar
Coconut ice cream
One 14-ounce can coconut milk
1 cup cream
One 14-ounce can sweetened condensed milk
Pinch salt
1/4 teaspoon nutmeg
Heat the oven to 450°F. Toss the cherries with the sugar and spread them out in one layer on a large baking sheet. Roast for 15 minutes, stirring several times, and watching to make sure the sugar and juices don’t burn. Remove from the oven and let cool. Pit the cherries and set them aside.
Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream.
Put the ice cream mix in your ice cream maker and freeze according to instructions. When the ice cream is the texture of soft-serve, scrape it out and fold in the roasted pitted cherries. Transfer to a bowl or container and cover the ice cream with plastic wrap so that the plastic wrap is in full contact with the surface of the ice cream. Freeze for another 2 hours, or until firm.
Tip: Chill the separate ingredients (coconut milk, sweetened condensed milk) for an hour in the refrigerator before mixing everything together. This will help the mix be colder and therefore freeze faster when you put it in the ice cream maker.
xx,
B
If you would like help in creating a home you love, please contact me at Brenda@atelierdhautedesign.com
www.atelierdhautedesign.com
3 Comments
Enchanting kitchens. I wouldn't mind some of that ice-cream right now.
Oh,my…………….!!!
How fantastic elegant,beyond exellent post again!:)*
How exciting is for you to see your work if it already complete….
I know these feelings and can understand you,I tnink:)*
Oh,these interiours images are absolutely perfect!!!
Wish you beautiful week ahead,dear friend and THANKYOU so much for your visit:)*
XXX,
V.
Wow! such stunning picture. As for the cherry and coconut ice-cream……………..what can I say!