The Writing is on the Wall: Part Deux...

I just painted a chalkboard accent wall in my kitchen nook and it looks great!   There are so many fun places in your home where you can integrate this idea... especially if you have kids!  (although I'm not sure how you would go about teaching them not to draw on other walls in the house).  I'm thinking about painting another blackboard,  this time in our office upstairs.  If you're going to do this at home,  don't forget to let the paint dry for 3 days before writing on it and you'll also want to prep the chalkboard by taking a piece of chalk,  laying on it's side and colouring the entire surface.  Then,  erase everything and voila!  You're ready to go. 

Here are a few more inspirational pictures...  

PS:  If you want to check out my original post on chalkboard painting ideas, click here.

Happy Monday,

Myriam

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A Country Bungalow in Ireland...

Designer Fiona Simmonds' 70's dormer bungalow is perched high up in the Wicklow Hills of Ireland and looking at pictures of her house has me longing for some Irish country living.  Although the design style is quite modest and attainable,  you can clearly tell a lot of attention has been paid to detail.  

Fiona's country abode is relaxed, spacious and light filled.  All of the rooms in her house are beautiful but my favourite has got to be the lounge.  Bright red accent pillows scream for attention against the quiet neutral couch and a built in shelving unit displays a lovely collection of books, family photos and decorative topiaries.

Source: House and Home Ireland photography by Paul Sherwood 
Source: Culture Heritage Tours

Summer Hosting: Peach Sangria Sorbet...

Ingredients:
2 cups dry white wine*
1/2 cup peach schnapps
1 cup water
2/3 cup sugar
2 sprigs of mint
1 large peach, peeled and sliced

Method:

1)  Combine all ingredients in a medium saucepan over medium high heat. Stir until the sugar is dissolved.

2)  Bring to a boil, then remove from heat, cover, and let sit for 15 minutes.

3)  Remove the mint sprigs, pour the mixture into a blender and puree until smooth.

4)  Pour through a strainer into a medium bowl. Chill completely.

5)  Freeze in an ice cream machine according to manufacturer’s instruction. Sorbet will be very soft.

6)  Spoon into a medium bowl and let firm up in the freezer for at least 2 hours before serving.

Makes approximately 1 quart

*I used dry Riesling.

Images and recipe via Completely Delicious