Month: June 2012

Backyard Blueyard

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One corner of my house that has long been on my to-do list to redecorate is my backyard. I blame the incredibly windy Dutch weather for this, as there are really only a handful of days in the year when I can actually enjoy spending an warm sunny windless afternoon outside in my backyard.

Here is a roundup of some gorgeous backyards, way luckier than mine.







Images from top to bottom, left to right: redonline.co.uk, hgtv.com, vtwonen, Debi Treloar, 79ideas.org, apartmenttherapy.com,unknown,bhg.com,lolldesigns.nl, vtwonen.com

vtwonen Wishlist!

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vtwonen, the uber popular Dutch interior design magazine makes me wish I could win a jackpot or find a Leprechaun’s gold. There are simply too many beautiful things showcased by the magazine.

So each month, I’m going to do a bit of window shopping in vtwonen, creating a wishlist of some of their gorgeous furniture and home accessories.

Here is my vtwonen wishlist from the July, 2012 issue.


All images via vtwonen, July 2012

Peach and Rosemary Spritzer

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Summer sunset over the vast green flat lands of the Netherlands is a magical mix of orange hues and peachy tints. A perfect match for the dusky twilight is peach drink infused with the calming effect of rosemary. The nectarine sweetness of peaches combines seamlessly with the savory tartness of rosemary.

Preparation: 15 minutes  Cool: 30 minutes   Chill: 1 hour

Ingredients
3/4 cup (175 ml) sugar
2 cups (500 ml) water
4-5 ripe peaches, peeled, pitted, and sliced
4-5 sprigs rosemary, plus more for garnish
4 cups (1 liter) cold sparkling mineral water
Preparation
Combine water and sugar in a pot and boil just until the sugar dissolves.
Add rosemary and peaches, cook on low heat and bring to a simmer.
Remove from heat. Cover and cool for about 30 minutes.
Drain the syrup and remove rosemary.
Transfer peaches syrup to a container; cover, and refrigerate for about 1 hour.

To serve: In a large pitcher, add l/4 cup peach syrup, lemon juice and sparkling water and mix well.
Serve with ice
Garnish with a rosemary sprig or some lavender.

Image: unkwown

Recipe adapted from: Martha Stewart Living

Rosewater Rickey

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My heart like the bud of the red, red rose
Lies fold within fold aflame…

In cooking, as in love, a rose can accomplish magnificent things. But while love requires dozens of glowing red-colored flowers, the use of roses in food or drinks necessitates just a delicate touch.

Preparation: 15 minutes     Chill: 15 minutes

Ingredients

500 ml water
3-5 tablespoons granulated sugar
5 tablespoons of rosewater
1/2 freshly squeezed grapefruit
1-2 cardamom pods

Preparation

Combine water and sugar in a pot and boil just until the sugar dissolves.
Chill sugar mixture for 15 minutes.
Muddle cardamom pod in a mortar and pestle or with the back of a spoon.
In a large pitcher, add sugar mixture, grapefruit and cardamom powder.
Add rosewater right at the end and serve directly.
Add ice cubes if preferred.

Image:designsponge.com
Recipe: my grandma’s recipe book 🙂

Lavender Love

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There are some home truths passed on to every woman by every grandma in every corner of the world: Add pepper to your mashed potatoes, keep rosemary by your garden gate and grow lavender for luck!

Today’s recipe uses the the fragrant flavor of lavender combined with the lemony tingle of freshly squeezed lemons for a beautiful rosy pink glass of cool lemonade.

Note: Please make sure to use edible culinary lavender, easily found at the farmer’s market or health food stores or if you are lucky, growing by your garden gate.

Preparation: 15 minutes   Chill: 15 minutes

Ingredients
3-5 tablespoons (1/4 cup) edible culinary lavender
2 cups (500 ml) cold water
3/4 cups (175 ml) granulated sugar
1 cup (250 ml) honey
1 1/2 cups fresh lemon juice (about 6-8 lemons)
2 cups (500 ml) cold water

Preparation
Add cold water and sugar in a pot and bring to a boil just until sugar is dissolved.
Stir in honey and lavender.
Cover and let steep for about 15 minutes.
Strain out lavender.
Combine lemon juice, lavender syrup, and water in a large pitcher
Chill for 15 minutes and serve.

Image: tulleandteacups.com
Recipe adapted from joythebaker.com

Blackberry Sage Cooler

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Wake up your taste buds with this fruity fizzy drink.


Preparation: 15 minutes Chill: 15 minutes

Ingredients

5-8 sage leaves
6-10 blackberries
5 tablespoons of granulated sugar
500 ml cold water
1 freshly squeezed lemon
500 ml sparkling water
crushed ice

Preparation
Mix cold water and sugar and bring to boil until the sugar dissolves.
Muddle the sage leaves using a mortar and pestle or with the back of a spoon.
Add to the muddled sage leaves to the sugar and water mixture and set aside for 15 minutes to let the sage infuse.
Strain the mixture to remove the sage leaves.
Puree the blackberries in the blender and then strain the mixture.
Place a tablespoon of the blackberry puree in the bottom of a glass, add a tablespoon of the sage syrup and top off with sparkling soda.
Add some ice cubes.
Garnish with fresh mint or lavender and serve.

Image: scalingbackblog.com
Recipe adapted from scalingbackblog.com