Trends from the Trenches

As a decorator and design consultant it is part of my job to study the trends and keep abreast of what is new in custom home furnishings and I love that part of my work because it allows me to indulge in one of my favorite pastimes - purusing design blogs and magazines.

A trend that I am thrilled is making a comeback is the use of wallcovering in interior decor. For years faux finishes have cornered the market on what to do with a naked wall but watch out my faux friends, the trend now is to use wallcovering in new and innovative ways.

Check out the July issue of Blueprint Magazine for these unique wallpaper applications and a handy guide for do-it-yourselfers:

Use the lines of a graphic wallpaper to create a silhoutte that serves as a virtual headboard.
Cover a wall in a grid pattern as a background and then apply a lush overscaled floral or tropical pattern as a mural.
Cut out a motif from a piece of wallpaper to make a backing plate for wall sconces or chandeliers.
Liven up a flat panel door with wallpaper insets.
To shop for wallpaper visit these vendors:
Thibaut
Blue Mountain
York
Seabrook
Jaima Brown

Birthday Dinner Menu

I love to cook and when my sister arrived last week for my birthday I treated her to a wonderful home cooked dinner comprised of rack of lamb, pan roasted asparagus and creamy mushroom risotto. I wish I could have shared the dinner with all of my readers but, alas, I couldn't fit you all in my house. Here are the recipes instead...

For Lamb: Marinate rack of lamb overnight in olive oil, garlic and fresh rosemary. Grill approximately 5 minutes per side. Slice between the bone into individual chops. Tip: I purchase the pre-packaged racks of lamb at Sams.

For the asparagus: Wash and trim the asparagus. Lightly toss with olive oil, garlic and sea salt. Roast in a heavy skillet until cooked but slightly crisp approximately 10 minutes.

Mushroom Risotto - makes about 4 first course or side dish servings
The key to this delicious, creamy risotto is to add the hot broth one cup at a time and stirring while simmering until the liquid is absorbed.

2 1/2 C low-salt chicken broth
1 T butter
1 T olive oil
1 C finely chopped onions
6 oz. crimini mushrooms, finely chopped
1 large garlic clove, minced
1/2 T fresh minced thyme
1/2 T fresh minced marjoram
3/4 C arborio rice
1/4 C dry white wine
1/4 C grated Parmesan cheese
white truffle oil

Bring broth to a simmer in a heavy saucepan. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; saute until tender a, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add garlic and both herbs; saute 4 minutes. Add rice; stir 2 minutes. Ad wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup of hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve and drizzle individual portions with white truffle oil.

Bon Appetite!!