Melissa Coleman's Blog, page 18

Minimal Shop: Farmhouse Pottery

Here we are again. December will be here by the end of the week, and 2018 will be here the day after that. December is shorter than February. I’m certain. It’s the season of gift giving, which I’ll be talking about over several posts. My extended family is comprised of some of the best gift givers on this side of the Mississippi. Christmas is their Super Bowl. My Super Bowl, on the other hand, just passed. Cooking Thanksgiving dinner. I did not inherit the good gift giving gene.

Gift giving is not something that comes easy to me. My gifts end up in the giveaway pile. I know it. With too many options, I have major decision paralysis. For that reason, I make regrettable last minute decisions. I’ve always been this way, even when shopping for clothes. To combat this, I’d shop at smaller stores, like Gap, instead of department stores, like Macy’s. I do best with small curated shops. I do best with a set of parameters.

So this year, I’m forgoing gift guides and highlighting a couple minimal, curated shops that I love. Shops that meld form and function beautifully. Because if I’m anything, I’m a practical gift-giver. I’m operating on the Want-Better-Not-More philosophy, exchanging the word want for give. I’m giving fewer, better presents—thoughtful, well-made things that wont end up in the giveaway pile like years past.

Minimal Shops
Farmhouse Pottery

For my birthday last year, Kev gave me a Farmhouse Pottery Striker to hold my green-tipped matches. I was using a tiny leftover glass container to house them. Standing only 2-inches tall, it is one of my favorite gifts. You’ve probably seen their pottery in feeds like Molly Yeh, Studio McGee, and Dreamy White Lifestyle. They made beautiful, functional, handmade pottery. It’ll last a lifetime and make you wish all your shelves were open in the kitchen. It’s painful to put their mixing bowls behind a cabinet. When Farmhouse Pottery reached out to send over a couple of items, I said, “Yes! That would be perfect for my gift giving post this year.” Lucky you, I’m giving away one of their Beehive Honey Pots with a wooden dipper on Instagram. Enter here. (Ends 12/3/17 at 12pm CST. US residents only.)

Pictured in the post: Beehive Honey Pots | Medium Olive Oil Bottle | Milk Bottle Match Striker | Balsam Match Striker | Medium and Large Pantry Bowl | Vermont Wood Fir Candle (It smells like Christmas. We’ve already burned through one candle. I’m using the green glass vessel as a small flower vase.) | Laurel Fatwood Crock (This could also hold spatulas in the kitchen.)

Food52 Shop

Food52 sells Farmhouse Pottery too. I’m in love with their To-Go Casserole Carrier, Ceramic Salt and Pepper Grinders, and Walnut Compost Bin.

McGee & Co. 

McGee & Co. sells Farmhouse Pottery too. I’m in love with their White Enamel Colanders, Enamel Bread Box, and Dipped French Rolling Pin.

Schoolhouse Electric

Schoolhouse sorta owns the Want-Better-Not-More mantra with their Anthony Burrill print, which has heavily shaped my gift-giving and buying philosophy. I’m in love with their Stainless Steel Beverage Dispenser, , and Green Dust Pan.

The Foundry Home Goods

The Foundry Home Goods is a local shop, just down the street from me with an online shop, too. I buy beeswax candles here. I’m in love with their Olivewood Spoons, , and Wooden Pens.

Need more ideas?

See gift guides from years past: 2016, 2015, 2014,  2013, 2012 and Edible Gifts

The post Minimal Shop: Farmhouse Pottery appeared first on The Fauxmartha.

Thanksgiving Turkey: The Recipe and The Tools

In a few short days, this large bird will be the centerpiece on so many tables across America. And yet, very few of us feel confident in our turkey cooking skills. For good reason. We typically only cook a whole bird 1-2 times a year (which is not easy in the first place), with a good 11 months in between each attempt. It’s hard to feel confident in something you don’t make often. For the past 9 years, I’ve been making the same recipe. After 9 attempts, I’m ready to hurl my method into the internet—everything from the recipe to the tools. 

This post was created in an ongoing partnership with OXO, the brand I lean on in the kitchen. Their products just work. They’re smart, functional, and affordable.

The Brine

I still get nervous every single time I make a turkey. What if it’s dry? What if it’s undercooked? Brining the bird for 24 hours has never let me down. In fact, on my very first attempt 9 years ago, a friend commented that it was the best turkey he’s ever had. Maybe that was the wine talking? Or maybe brining is just that good.

My dad, the grill master, introduced me to brining, something he first read about in the paper. If unfamiliar with brining, it’s the process of soaking the turkey in an aromatic salt bath for 24 hours. Brining is insurance—insurance that your meat will have flavor everywhere between the skin and the skeleton, which is really hard to achieve on such a large piece of meat.

You can buy brining kits, however, making a brine is very simple and inexpensive (and one less thing to store after the holidays have passed). Some find brining to be messy. I hate making big messes, and this is my preferred method of choice. You can find my low-mess method in the recipe at the bottom of the post.

Basic Brine Recipe

A brine is made up of water, kosher salt, sugar, whole spices (think peppercorns, whole cloves, fennel seeds, bay leaves), fresh herbs (think: sage, thyme, rosemary), citrus (think: orange or lemon peels), and aromatics (think: garlic and onions). You can easily make your own brine with this basic DNA. The most important variable to consider is the amount of salt. My recipe is written for a 12 pound bird. You’ll want to scale the salt levels up or down based off the size of the turkey. Another thing to note—my dad recommends using brown sugar for caramelization. I tried it this round and couldn’t agree more.

The Turkey Tools

Now you know, I don’t like adding unnecessary tools to my kitchen. But as my accountant told me: Invest in tools that make you more efficient. This advice is as true for businesses as it is for holiday cooking. Preparing a large holiday feast is no small task. Set yourself up to succeed. And on Thanksgiving, success is measured by efficiency. Will you put dinner on the table when promised? Probably not. But close counts.

Tips

Dishwasher I’ve marked items that are dishwasher safe. Dish washing might be the worst part of the meal. Run a quick cycle before the meal with the dirty prep tools so you have plenty of space afterwards for the plethora of dishes.

Storage Store holiday cooking tools that wont get used throughout the year as you would store holiday decorations. Don’t keep them mixed in with the everyday.

Tools

Brining Bag I don’t use a bag specifically for brining. I opt for the affordable turkey roasting bags sold in grocery stores this time of year. They’re plenty large and durable. Save the extras in the holiday cooking storage box.

OXO Angled Baster This is one of those smart OXO products. It’s angled so that the contents don’t spill out when you set it down. It also has a little resting ledge built in to accomplish this. It comes apart in two spots for easy cleaning. I actually don’t baste my turkey since opening the oven again and again releases too much heat. Team efficiency over here. I also trust my brine enough to carry the flavor. I use the baster for removing the drippings easily from the roasting pan to make gravy. Dishwasher safe.

OXO Basting Brush I’ve had this brush for years. The silicone bristles hold liquids well. In the case of this turkey, I brush it evenly with olive oil just before heading into the oven. An even coating of oil (or melted butter) yields a beautiful gold crust. I keep a long brush for meat and a short brush for pastries. Dishwasher safe.

OXO Silicone Roasting Rack I’ve never used a roasting rack until these silicone racks came in the mail last week. Traditional roasting racks are bulky to store and hard to clean. But these! Oh my gosh, they stack on top of each other when not in use and clean in the dishwasher. I’m keeping these out for use all year long. Dishwasher safe.

Disposable Roasting Pan You’re going to shake your heavy pointer finger at me on this one. I’m team disposable roasting pan on Thanksgiving for the ease of clean-up. There’s just so much to clean! And up until 2 years ago, I didn’t have a sink large enough to clean a roasting pan. After cooking, I discard the turkey carcass into the compost, fold up the pan and crimp the sides to keep leakage at a minimum.

OXO Leave-in Thermometer In the name of keeping that oven shut, I opted for a leave in thermometer. This thermometer also has doneness temperatures on the cover, which I never can remember. Hand wash only.

OXO Poultry Lifter I’m not a huge fan of single-use tools. This was one of those tools where I was like, do I really need this? But after transferring the heavy bird out of the roasting pan seamlessly, I wondered how I ever did this before, especially when I used to stuff the bird. The verdict: I sorta love it. Dishwasher safe.

OXO Good Gravy Fat Separator I’ve seen Martha Stewart talk about this product for years. And after finally trying it, it’s magic! There’s a strainer at the top to catch larger, unwanted bits. Almost instantly after entering the container, the drippings separate, with the fat rising to the top. See my gravy recipe here. Dishwasher safe.

And Finally

Are you still with me? There’s just so many little tidbits for making a great, efficient turkey. A couple more things before I send you off with the recipe. First, keep that oven shut. I know, it’s so hard! I open it too, and then yell at myself. Also, consider cooking the stuffing outside the turkey. The turkey cooks so much faster and more evenly this way, and the stuffing crisps up perfectly in its own pan. And finally, if you notice that the underneath side of your turkey is slightly undercooked after carving (It’s hard to get a very large bird evenly cooked), then flip it over and pop it back into the oven. OR, save that meat for later use in a pot pie or soup that will get reheated.

For all of my favorite Thanksgiving recipes, head this way >

Thanksgiving Turkey












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shopping list









Yields

12 lb. turkey

   
adjust servings

Special notes: Look for a fresh, young turkey that hasn't been treated with anything. I prefer to buy a turkey that's never been frozen so that I don't have to deal with the thawing process days in advance. If purchasing frozen, give yourself at least 3 days to thaw a 12 lb. turkey in the fridge. This recipe requires special tools—a Turkey Roasting Bag or Brining Bag large enough for your turkey. The ratios are written for a 12 lb. bird. Scale up or down based off the size of your turkey. For alternate cooking times, check out this friendly diagram from Real Simple.

Ingredients

Brine

1 1/4

c. coarse kosher salt*



1/2

c. packed brown sugar



1/2

red onion, sliced



3

cloves garlic, smashed





large bunch of thyme (or mixture of rosemary and sage)



2

tbsp. peppercorns



3

bay leaves



2

oranges, peeled



10

c. water, divided, plus more as needed

Turkey

12

lb. Fresh Young Turkey, thawed

Roasting

olive oil






Instructions

At least 25 hours before cooking or up to 48 hours, make the brine. In a medium saucepan, add all the brine ingredients and only 4 cups of the water. Cook over medium heat just until the salt and sugar have dissolved. Remove from heat and add 6 cups of cold water. The cold water will help to cool the brine solution more quickly. Ice cubes welcome too.

While the brine cools, prepare the turkey. First, clear a space in the fridge for the turkey to rest. Next, remove remnants from the cavity and discard or save for later use. Line a large stock pot or an emptied crisper drawer with a turkey roasting bag or a brining bag. Gently place the turkey into the bag. Add the cooled brine into the bag and top off with enough water to just cover the entire turkey. It's really not necessary to measure. (Note: This is usually a two person job). Tightly tie the bag closed. Place in the fridge for 24 hours.

On the day of, one hour before cooking, remove the turkey from the fridge. Set out the roasting pan fitted with the roasting rack near the sink. Also, place a trash can next to the sink. Meanwhile, carefully place the brining bag with the turkey into the sink. Snip a couple holes in the bag to drain the liquids. Meanwhile, remove the turkey from the bag, drip dry, and place on the prepared roasting pan. Pat the turkey completely dry with paper towels and allow to dry for about 1 hour before going into the oven. Toss the brining bag and paper towels in nearby trashcan.

Roast the turkey. About 15 minutes before roasting, preheat the oven to 325°F. Using a basting brush, evenly coat the exterior of the turkey in olive oil. Place a leave-in thermometer in between the leg and deep into the breast but not touching the bone. Cook until the temperature reaches 165°F (about 3-3 1/2 hours). Remove from oven and allow to rest for at least 20 minutes before carving. Tip: lightly drizzle a bit of the pan drippings over the meat for added flavor after carving. Serve.

Notes

*Kosher Salt is recommended for this recipe. Other varieties of salt will vary in measurements.

The post Thanksgiving Turkey: The Recipe and The Tools appeared first on The Fauxmartha.

Potatoes Au Gratin

Sometimes (most times), I’m cooking so fast, I don’t realize what I’m doing—that I just made a roux, which turned into a béchamel, which turned into a proper cheese sauce—until I do something wrong. Then I notice. You know those workouts where they tell you to do the move in slow motion so you can feel every muscle contract? That’s how we’re going to make these Potatoes Au Gratin today, slow enough to feel the roux, the béchamel, and the cheese sauce. 

This post was created in an ongoing partnership with Wolf and the Reclaim the Kitchen initiative. In this two part series, we’ll be zooming in on specific cooking techniques to make the kitchen feel more doable. To bring back the magic. For more kitchen resources, visit ReclaimtheKitchen.com.

The Roux

Let’s start with the start—the roux (pronounced roo). A roux is a mixture of fat (butter) and flour used to thicken a sauce. If you’re not familiar with a roux, you might be familiar with its cousin, the slurry—a mixture of flour (or cornstarch) and a liquid. A roux is a base, used at the start of sauce-making. A slurry is an addition, used midway through or at the end of sauce-making.

Making a roux is as easy as its pronunciation. In a skillet, melt butter. Add equal parts flour (1:1), and whisk together to form an even paste. Cook for an additional 30 seconds to a minute to cook off the raw flour taste. At this point, it’s considered a blonde roux, which is fit for a béchamel or white sauce. Cook it for a couple minutes more, and you’ll have a brown roux, or the start of a brown gravy.

(Note: In the case of this particular recipe, I needed sautéed onions and garlic. So I did that first and built the roux straight into the sauté. It’s flexible like that.)

Béchamel

A béchamel (pronounced bey-sha-mel) is a white sauce made from a roux and milk. It’s the base of cheese sauces, gravies, and gratins, and it’s so simple to make. To the prepared roux, slowly whisk in milk to form a creamy, unbreakable sauce. Slowly is key. (Some say your milk should be extra cold, while others say it should be warmed first before adding into the roux. I’ve never paid a bit of attention to the temperature of my milk, and I don’t think you need to either.) Whisk to evenly combine, cooking over medium heat. In a matter of minutes, the milk will turn into a creamy, smooth sauce. If magic exists, then this is magic.

Cheese Sauce

When you add cheese to a béchamel, you have a smooth, creamy, unbreakable cheese sauce. You know what I mean by unbreakable, right? You know those casseroles where the milk and cheese seem to separate? Well, there’s nothing wrong with that, but a cheese sauce that doesn’t break is just so appetizing. It also makes for a consistent flavor throughout.

Side note: Cheese sauces are far easier to clean out of pans and baking dishes. Have you ever added cheese straight into a sauce without a roux? It’s impossible to get all the cheese off that pot or utensil. This is not the case with a cheese sauce. Magic I tell you.

Sometimes (most times), we’re cooking so fast, we don’t realize what we’re doing, until it goes wrong. Then we notice. I’ve loved partnering with Wolf over these last couple years on their Reclaim the Kitchen initiative. It’s made me reclaim my own. It’s made me sloowwww down and watch melted butter and flour turn into a paste that goes from blonde to brown in a matter of minutes. Oh, that’s how you make a brown gravy, I said to myself the other day. It’s demystified seemingly intimidating French techniques. Come to find out, most of which are quite simple.

Unless you go to culinary school, there’s no manual for cooking. We learn on the job, after work with whatever’s in the fridge. And most days, if you’re anything like me, we’re cooking to be fed or to feed, purely out of necessity. But when, and if, there’s enough time to come up for air, we can slow down and learn to make a proper cheese sauce, if for no other reason than to make cleaning that pot easier. But gosh, that sauce was good. And slowly but surely, we fall back in love with the kitchen. There’s magic in that room.

To learn more basic techniques, tips, and tricks, head over to the Reclaim the Kitchen site, where you’ll find everything from knife skills videos to food safety tips, which I’m reading now. I’m terrified (terrified!) of making someone sick with my food. I love this resource of a site. It’s a lot like my book coming out—a practical guide for making the kitchen more doable. Because that’s really where the magic is.

Potatoes Au Gratin












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shopping list






Prep Time
30 mins



Cook Time
1 hr


Yield

6-8

   
adjust servings

A simple au gratin with spilled dominos of yukon potatoes, held together by a light and savory cheese sauce, and spotted with thyme. Perfect for the holidays or any chilly winter night.

Ingredients

Potatoes

6

c. thinly sliced yukon gold potatoes (about 2 1/4 lbs.)



1

c. finely diced sweet onion



2

cloves garlic, minced



5

tbsp. unsalted butter, divided



1

tbsp. fresh thyme, plus more for garnish



1/4

c. unbleached all-purpose flour



3

c. whole milk



2

tsp. kosher salt, plus more as needed





a couple cracks of pepper



1 1/2

c. grated cheese (mixture of gruyere and cheddar)

Gratin

2

tbsp. panko



2

tbsp. grated parmesan






Instructions

Prepare the potatoes. Preheat the oven to 400°F. Using a mandoline, or a sharp knife, thinly slice the potatoes 1/16-thick. Set aside. Finely dice the onion and mince the garlic. Set aside.

In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onions, thyme, and a pinch of salt, and cook for about 3 minutes, or until translucent. Add the garlic and cook for an additional 30 seconds. Add in remaining 4 tablespoons of butter. Once melted, whisk in flour until completely smooth. Allow to cook for 30 seconds to a minute to toast out the raw flour flavor. This creates a roux.

Slowly pour about 1/4 cup of the the milk into the roux, whisking until smooth. Once smooth, slowly pour in remaining milk, salt, and pepper. Cook for 3-5 minutes until a creamy sauce forms, whisking continually. This creates a béchamel.

Slowly sprinkle in the cheese, whisking after each addition until smooth. Cook a minute more. This creates an unbreakable cheese sauce. Remove from heat. Taste, adding more salt if necessary. Note: This sauce will be on the salty side to carry the weight for the potatoes.

In a 9" x 11.5" enamelware pan (or something similar), add enough sauce to coat the bottom of the pan. Begin adding potatoes like spilled dominos, overlapping about 1-inch (see image above), until you have a solid layer of potatoes. Liberally cover with sauce, then add potatoes. Repeat until all potatoes are used, ending with a layer of sauce. Tightly cover with foil and bake for 30 minutes.

Prepare the gratin. After 30 minutes, remove from oven. Discard foil and top with the gratin. Bake for 20-30 minutes more. Sprinkle with additional thyme and serve warm.

Notes

The cheese sauce can be made ahead of time and stored covered in the fridge. Reheat for a couple minutes to make spreadable again.

Post Sources
Copper Pots | Ceramic Bowl | Enamel Baking Dish | Olive Wood Spoon

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Date Night Winter Risotto

You’re not supposed to cook with Moscato. I learned that for the first time after submitting my book recipes for testing. (There’s a reason I call myself The Faux.) In the recipe notes they sent back, they mentioned their hesitancy to add Moscato to the soup, but that they were very pleased with the results. They even called it lovely.

This post was created in an ongoing partnership with Seven Daughters Wine. Their Moscato in a can is delicious for drinking and adding to white sauces. It travels easy in a can, but it’s also perfect on nights when you just need a fix smaller than a bottle. Find Seven Daughters online, on Instagram, and on Facebook. Use code FAUX7D for 20% off your Seven Daughters purchase from uncorked.com.

I mistakenly landed on this faux pas 8 Thanksgiving’s ago. The gravy recipe called for a Dry Riesling. I picked up a Sweet Riesling, what I thought was a minor detail at the time, and made the best White Wine Gravy of my life. When I started working with Seven Daughters a couple years ago, I tried their Moscato in place of the Riesling and never looked back. In fact, I drove all over town one Thanksgiving in search of this beloved varietal. (I was out of town and away from my stash.) It’s the only one I allow in my white sauces.

If you’re a rule follower, don’t put this white wine in your next batch of Date Night Winter Risotto. Don’t do it! But if you don’t know the rules, like me, or don’t abide by the rules, like me, you can cook with your Seven Daughters Moscato and drink it too [insert dancing emoji here].

This risotto is creamy, sweet, savory, salty, and sharp. It’s sweet from the roasted butternut squash and red onion. It’s also sweet (not cloyingly sweet) from the Moscato, which is made from the naturally sweet Muscat Blanc grape. It goes really well with savory dishes and spicy, peppery dishes. When thinking about Moscato, think about complimentary colors—colors that are opposite from each other on the color wheel. That’s how Moscato works too. Sweet + spicy. Savory + sweet.

Since Kev and I are failing at planning dates out, we’re trying the whole date night in thing, inspired by Not Without Salt. He’s a secret Moscato drinker, so I knew he’d love this risotto. And he did. I love it too because it requires little to no thought. The risotto itself is a blank slate, just don’t skip the white wine if you can help it. (It’s chilly out, so if you’re not going to drink a whole bottle, try the cans. Use code FAUX7D for 20% off your Seven Daughters purchase from uncorked.com.) Contrary to popular belief, risotto doesn’t need constant stirring as long as you add more liquids before it dries out. Though, maybe that’s The Faux talking. The roasted vegetables sit in the oven and cook to perfection without a thought. This date night in recipe is lovely, if I do say so myself. Just add fire and floor pillows.

Date Night Winter Risotto












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shopping list






Prep Time
15 mins



Cook Time
30 mins


Yield

2 light dinner portions

   
adjust servings

















Ingredients

Roasted Vegetables

1 1/2

c. cubed butternut squash (1/2-inch)



1

c. sliced red onion (1/2-inch width)





a couple sprigs of fresh thyme, plus more for garnish



1

tbsp. olive oil



1/2

tsp. kosher salt

Risotto

1

tbsp. olive oil



1/4

c. finely diced sweet onion



1

clove garlic, minced



1/2

c. arborio rice



1/4

c. Seven Daughters Moscato



2

c. stock, plus more as needed



1/4

tsp. kosher salt



2

tbsp. parmesan, plus more for garnishing



2

tbsp. heavy cream

Garnish

2

strips of bacon





handful of arugula





fresh cracked pepper






Instructions

Prepare the roasted vegetables. Preheat the oven to 450° and line a baking sheet with parchment paper. Add the cut squash and onions to the baking sheet. Add all the other roasted vegetable ingredients and toss to combine. Bake for 30-40 minutes, tossing halfway through. Cook until lightly charred.

Meanwhile, make the risotto. In a small sauce pan over medium heat, add the oil and prepared onions. Cook for 3 minutes or until translucent. Add the garlic and a pinch of salt, and cook for 30 seconds more. Pour in the rice and wine, stirring to coat. Turn heat down to low to produce a simmer. Add the stock 1/2 cup at a time until nearly absorbed, checking every 5-8 minutes or so. Stir only if needed. This will take 20-30 minutes. Once all the stock has been added, taste to check the texture. Add additional stock as needed. The rice should be cooked through and creamy. At the very end, stir in the parmesan and heavy cream. Cook until just incorporated. Remove from heat.

About 10 minutes before serving, prepare the garnishes. On a preheated cast iron skillet over medium heat, add the bacon, cutting in half if need to fit. Cook until crispy on both sides. Remove from the pan to a paper towel. Chop roughly into strips. Evenly divide the risotto between two bowls. Top with the roasted vegetables, bacon, arugula, and additional parmesan. Add a couple fresh thyme leaves and cracked pepper if desired. Serve.

TO FIND SEVEN DAUGHTERS NEAR YOU

Head this way. If you’re in Minneapolis, you can find it at Surdyk’s or at the Hennepin Whole Food’s in the North Loop. [edit]

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Minimal Masculine Master Bedroom

I had two main objectives for the master bedroom (that took a solid year to finish). First, I wanted it to feel as much like Kev’s room as it did mine. And second, I wanted it to feel special, like a boutique hotel. Not the formal type, the collected, eclectic type. It needed to feel minimal, too, like the rest of the house. Maybe I had three objectives.

I took a whole lot of inspiration from Kev’s glasses for this room (see here). They’re on the older side, close to 10 years. I’m not sure you can find anything like them on the shelf right now, but I’ll do my best to describe. They’re thin, army green wire-rimmed glasses with tortoise arms.

Army green (or canoe green as I’ve started calling it since moving to Minnesota) is my favorite color. There’s little pops of it all over the house. So of course, it found its way into this room too. This color feels historic and warm—something a minimal all-white house could really use. I repeated variations of the green throughout the room—in the artwork, pillows, books, and blanket. Then accented with navy and plaid to carry the masculine vibe throughout. The brassy, gold is for me. And the bed linens keep things feeling casual but classy.

Tip: to make your home (or a particular room) feel cohesive, repeat specific colors, wood tones, and/or metals throughout.

So why did it take a whole year to finish this room? Hanging pictures on the wall is why (the personal variety). I have a phobia of putting nail holes in the wall. But I also have a phobia of too much stuff. Gallery walls are some of my favorite walls to look at, but they are the hardest to execute and maintain a minimal vibe. They can throw off the weight of the room real fast. I met in the middle of my phobias and hung a picture ledge. It keeps things minimal while allowing for a little organized chaos (personality). I tried hanging two identical frames on the wall in this space, but it just felt too cold. Minimalism is hard.

If you’ve read any of my house posts, you know I always like to add a touch of quirky in each room. This time it came in the form of George Washington wearing Warby Parker’s. I downloaded the open access Gilbert Stuart painting from the National Gallery of Art and added glasses. You can download my quirky rendition below.

In addition to quirky, I like to mix old and new, high and low. The vintage painting brought in the old, which went well with the tiny picture frames I saved from my great grandma. You’ll find sources to the room below, ranging in cost from Ikea and Target to Rejuvenation and Dwell Studios. Mixing high and low-priced items helps to keep costs down. And somehow the inexpensive pieces look elevated next to the higher quality pieces. It takes a little time to find, but vintage pieces can really help to round out a room, adding a much needed depth and history to a space.

I broke one of my rules for the house in this room by hanging curtains. (I love our windows throughout the house and didn’t want to cover them up.) But the master felt unfinished. After sitting on it for a couple months, it hit me. The room needed height! So we added curtains and a floor length mirror to draw the eye up. I’ll say it again, minimalism is hard.

Finally, I know what you’re thinking. Where are the clothes? When we were designing the rooms upstairs, we asked our builder, Brownsmith Restoration, to keep the rooms on the smaller side and increase the size of the closets.  Not because we have a lot of clothes, but because we wanted to keep our dressers in there to free up space in the bedrooms. It also keeps my mess hidden. Because I always have once-worn, but-not-dirty, but-not-clean pile in front of my drawers. Never think too highly of me. I’ve got skeletons piles of clothes in my closet too.

Bedroom sources
Bed
Dwell Studio Walnut Platform Bed (out of stock) | Tuft and Needle Mattress | Similar Bedside Tables (out of stock) | Belgian Flax White Linen Duvet | Belgian Flax Heather Grey Linen Sheets | Inexpensive Extra Set of Sheets | Olive Green Velvet Pillow Cover | Navy Pillow (out of stock) | Woven Striped Pillow Cover |  Cypress Plug-in Sconce | Vintage Artwork (one-of-a-kind) | Trillium Rug (out of stock) | Cedar & Moss Flush Mount
Reading Nook
Curtains (out of stock) | Curtain Rod | Curtain Rings | Strandmon Chair in dark grey | Medic Green Wool Blanket | Plaid Pillow (out of stock) | Studio Floor Lamp | Leaning Mirror | Side Table (vintage milk jug) | Stool | Fake Plant
Picture Ledge
White Ledge | Brass Frames | We’ve Got This print | George Washington in Glasses Print (printed at 4.5″ x 6.5″)
SEE ALL FAUXHOUSE POSTS>

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