Wednesday, August 24, 2016

telling stories...




I've been moving furniture again. 

Currently, the rooms of my home look like a furniture store...one that is getting ready to open in a few days but everyone isn't convinced that all will come together in time.

I've got piles of things in one corner waiting for their turn to be *put in* play and in another corner things look somewhat in order.

Every time I move stuff around, I always discover something new. Each room takes on a different feel. The whole house starts to tell a different tale. So much of what I love about the things that I have collected over the years is that each piece has a worn, slightly faded story to it. That story gets that much more highlighted and enhanced when it up against something new. Something with clean simple lines and a modern style.

Right now, there are a few items I'm really digging and using in my own home as I continue to re-tell where I am at this point in my life...because our style stories are always evolving!

-angelo





Saturday, August 20, 2016

featured scent...






Friday, August 19, 2016

the daily tip...









happy weekending...


Photo: Michelle Sun/Tasting Table


How was your week?

Feeling Summer slipping away?

THIS little bit of awesomeness may be just the thing we all need to keep the season rolling along for a little longer.


CORN STOCK

INGREDIENTS

4 (2½ pounds) corn on the cob, husked
10 cups water
1 tablespoon black peppercorns, toasted
1 tablespoon coriander seeds, toasted
6 parsley stems
2 celery stalks
2 bay leaves
1 garlic clove, smashed
½ yellow onion, halved and deeply charred

DIRECTIONS

1. Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses.
2. Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.








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