Elizabeth Taylor’s Violet Eyes | Lavender Inspired Decor
With Source4Interiors Exceptional Pricing on Designer Fabrics, Wallpapers and Home Decor, you can surround yourself with any color that your heart desires, and today my heart desires…Lavender! in honor of Silver Screen legend Elizabeth Taylor. Inspired by her exquisite beauty and lovely lavender/violet eyes. We thought we’d share with you some pretty periwinkle design ideas for you to peruse. If you have a question or would like a quote, simply submit your request to us, or for faster service you can call us at 818 988-9732 It’ll be our pleasure to assist you.
Contributing Editor: Ronda Zehr
Designer’s Guild | The Royal Collection | Inspired by the Queens’ Residences
Here at Source4Interiors we are so delighted to have access to Designer Fabrics, wallcoverings, and home décor from all around the world, and with all the variety the design world has to offer, in creativity, color, style, and culture, why settle for anything less? We’re proud to be able to offer you this same variety all at Exceptional Pricing to make your design dreams come true. Today, we’ve taken our design inspiration from current news makers from our neighbors across the Pond, in Great Britain. With an impending Royal Wedding looming just around the corner, and the Academy Awards just days away with multiple nominations, for “The King’s Speech” we thought we’d show you some of the richly elegant options from Designer’s Guild, The Royal Collection, which were inspired by the residences of Her Majesty The Queen. It would be our pleasure to assist you with any of your design needs, so take a look around, and if you have any questions or need a quote, simply submit your request to us, or for faster service you can reach us at 818-988-9732.
Contributing Editor: Ronda Zehr
Ralph Lauren | The Heiress | Fabric Collection | Home Furnishings
Source4Interiors is proud to offer you the entire Home Collection of the legendary designer Ralph Lauren, all at Exceptional Pricing. You’ll have your pick of the world renowned designers’ fabrics, wallpapers, home furnishings and decor. Ralph Lauren’s brilliant designs, are portrayed through his sweeping dreams of American living, whether it’s his interpretation of European elegance, enchanting Native American, rustic rancher or breezy nautical influences, Ralph Lauren has given us over the course of his career, the images of luxury, adventure, and beauty that have come to define American style. And so it is with this stunning collection called, The Heiress. If you have a question or need a quote simply submit your request to us, or for faster service call us at 818-988-9732.
Contributing Editor: Ronda Zehr
Tomato Feta Pasta Salad
Ingredients
nocoupons
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
nocoupons
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Game Night Margaritas
Ingredients
nocoupons
- 1/4 cup water
- 1/4 cup kosher salt
- 2 cups tequila
- 1 cup Triple Sec
- 1/3 cup grenadine
- 1 cup lime juice
Directions
To rim the glasses, first dip in water then into kosher salt.
In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses.
Recipe of the Week, Symphony Brownies
Ingredients
- 1 (19 7/8 ounce) box Betty Crocker fudge brownie mix
- 2 large eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 (7 ounce) hershey symphony milk chocolate candy bars
Directions
-
Preheat oven to 350 degrees, or 325 degrees for glass baking dish.
- Lightly grease the bottom only of an 11 x 7 inch baking pan; set aside.
- In a large mixing bowl prepare brownie mix according to directions on the package, using 2 eggs, 1/4 cup water and 1/2 cup oil.
- Stir until smooth.
- Spread half the batter evenly into prepared pan.
- Unwrap candy bars and place them on top of the batter.
- Top with remaining brownie batter.
- Bake 40 minutes or until a toothpick inserted near center comes out with only a few moist crumbs clinging to it.
- Remove pan from oven and let cool on wire rack before cutting into squares or other shapes.
Recipe of the Week, Spaghetti Bolognese
It’s raining spaghetti, HALLELUJAH!
Ingredients
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil
, for the pan - Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Directions
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don’t rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
Recipe of the week, Chicken Parmesan
Chicken Parmesan is a delicious dinner that will satisfy all you chicken and cheese lovers out there.
Mmm….cheesy
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- 8 (3-ounces each) chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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