Thursday, July 24, 2014

Follow Your Heart

"Follow Your Heart - And Listen To Your Soul" 
Watercolor - By Mary Maki Rae 2014
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(Title of a Song I heard recently - If you do as said -
supposedly the World will be a better Place)
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Monday, July 14, 2014

A Summer Salad

"Summer Flowers" Watercolor - Mary Maki Rae -2014 (c)
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Now that Summer is Officially Here -(temperature in the 90's) - I'm in a Salad Mood - because of their relative simplicity - ease to assemble - and can in almost no time become "a meal in it's self".
Following is a Recipe for one that I thought would be tasty and open to additions . . . maybe Celery and Walnuts-?  See what you think. 

GRILLED CHICKEN WITH
BACON & AVOCADO
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Ingredients:

1/2 cup Mayonnaise

1/4 cup Dijon Mustard

Grated Zest of 2 Lemons - Plus 6 Tablespoons Juice

1 Tablespoon Extra-Virgin Olive Oil

Salt and Freshly Ground Pepper

4 Boneless - Skinless Chicken Breast Halves (each about 6 ounces)

Peanut Oil for Brushing

4 Ounces "Hemplers" Bacon - Cut on the bias into 1/4-inch thick Slices

1 Head Lettuce Leaves - spararated

1 Avocado - pitted - peeled and cut into Wedges

1/2 English Cucumber - thinly sliced

Method:

1. Whisk together mayonnaise - mustard - lemon zest - juice and oil
    in a bowl.
    Season with salt and pepper - Reserve 1/2 cup of this mixture.
    Add chicken to the remaining marinade and turn to coat.
    Let chicken marinade for 20 minutes.

2. Preheat grill to medium and brush grates with oil.
    Remove chicken from marinade and grill - flipping occasionally - until
    cooked through - 10 to 12 minutes.
    Transfer to a cutting board - let stand 5 minutes - then slice.
     Meanwhile - grill bacon - 1 to 2 minutes per side.

3. Divide Lettuce among plates.
    Top with chicken - bacon - avocado - and cucumber.
    Season with salt and pepper - drizzle with reserved marinade 
    And serve immediately.

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Recipe from: "Living"Magazine - July-August 2014
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Sunday, July 6, 2014

A Dazzling Red & White Decor


I really enjoy how this Italian Fortress-like Farmhouse has been Transformed -
with white paint and yards and yards of brilliantly Red & White Striped  Awning Canvas - into a Secluded Haven-! 
Above is the Living Room with it's giant round Table and a Chinoiserie Mirror which serves double duty as a display piece for Post Cards - Photos and Memento's.

The Living room walls are decorated with Plaster Peacock Hen Eggs - 
as a Coat of Arms - and Footprints.  The Painting of a Dog is By Gianni Penati - Professional Photographer - a Protege of Diana Vreeland.
 His wife Sandra Penati also worked at Vogue

Same Living Room with French Chair and Bench - 
All the Table Covers - Cushions - and Upholstery -
were made By local Seamstress Antonietta Castigllone.
All so Simplistic and Beautifully Tailored.

Genoese Beds have Canopies - Blue Bedspreads - and Red Bolsters
made By Antonietta.

The Main Bedroom Bed was dressed By Antoinette 
in the Red & White Awning Canvas.
She also made the Duvet Cover with the Red Piping.
The Red Chinese Clotheshorse is a nice accent.

The Red Wrought Iron Chandelier is hung with Chilli Peppers.
Chair slipcovers by Antoinette.

Same Kitchen - looking into the Living Room.
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All Images from: World of Interiors - January-1996
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Thursday, July 3, 2014

Happy 4th of July

"Uncle Sam & Wife" Americana Candle Holders 
By Robert & Mary Rae 2014(c)
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CLASSIC
POTATO SALAD
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6 Medium-Size Red Potatoes - Cooked & Sliced
7 Eggs - Hard Boiled & Sliced
4 Strips of Good Bacon - Cooked & Sliced Fine
3 Green Onions - Sliced
1/2 Cup Black Olives - Sliced
4 Mushrooms - Chopped
Salt & Pepper - to Taste

Layer the Ingredients Listed Above
In A Large Bowl
Then - Mix With the Following:

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DRESSING
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1/2 Cup Mayonnaise
1/2 Cup Sour Cream
Dry or Prepared Mustard - to Taste
1/4 Cup Parmesan Cheese - Finely Grated
Dried Curry - 1/2 to 1 Teaspoon to Taste
Celery Seed - to Taste
Fresh Basil - Chopped
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To Decorate the Top:
Reserved Slices of Cooked Egg
Paprika
Green Olives - Sliced in Half
Fresh Parsley  Sprigs
6-8 Fresh Basil Leaves
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Notes:
1. Use mostly "New Red" Potatoes
    Cook about 12 Minutes in Simmering Water - Leave Skins On.
2. The Eggs:
    Place Eggs In a Large Sauce Pan with 3 Cups of Water.
    Bring to a Boil - then Boil for Five Minutes - TIME IT-!
    Then take the Pan Off Burner - Set Aside.
    Cover and Let Eggs Set for 15 Minutes - TIME IT-!
    Now Place Eggs in Cold Water for a Few Minutes
    Then Peel Eggs Under Cold Water - and Place in bowl to Cool.
    REMEMBER: When Slicing The Eggs for the Salad - to Reserve 1 or 2
    of the Them for Decorating the Top of Salad.
3. The Dressing:
    Dry Mustard is prefered - but prepared Mustard will do.
    Don't forget: 1/2 - 1 Teaspoon of Dried Curry - It Adds a Mysterious touch-!
    The Finely Grated Parmesan Cheese (like Bella Gento) will add:
    Flavor and Texture - Also a Good Amount Sprinkled on Top of the Salad
    Adds  an Incredible Delicacy - Plus Eye & Taste Appeal-!
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