Monday, November 29, 2010
Friday, November 19, 2010
I took a closer look the design group that did the studio I posted yesterday and thought I would post some of my favorite rooms from their portfolio. The copper bathtub got me, as did the pendants in that kitchen and the chandelier over the built in bed. All three photos from different homes. DeCesare design group.
Wednesday, November 17, 2010
Monday, November 15, 2010
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion (and shallot) and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with sage, cumin, nutmeg, salt, and pepper. Serves 6.