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A Vintage-Inspired Home Office

My husband and I have a dream, and a very real goal, to buy a house that we can retire in. On my list of things I'd love for the house to include is an extra bedroom that I could turn into a beautiful home office. I envision a very Instagram-worthy desk, a place to store all of the PR samples I get, and some pretty tufted accent chairs: where I can enjoy coffee breaks with my husband, who luckily also works from home.

When I get inspiration from vintage home offices on the web, I'm most attracted to spaces with a touch of modern glam. My husband and I both like transitional decor - old meets new. For example, I'd pair a modern mirrored desk with one of these antique desk chairs. Seating isn't often the focal point of an office, but why shouldn't it be? We spend all day sitting in it, after all.


My husband and I take frequent breaks throughout the day, with a coffee break here and there and a lunch hour during which we watch one of our favorite shows togeth…

Garlic and Herb White Bean Soup


Nothing tastes better on a cold winter day than homemade soup and fresh-baked bread. My favorite soup as of late is a recipe I developed with a few of my favorite ingredients - garlic and rosemary. This garlic white bean soup gets a deep rustic flavor with freshly - roasted garlic and an intense infusion of rosemary through a long simmering process.

You absolutely must begin with dried white beans as opposed to canned beans to get the full flavor. The extra long simmering time is what helps the garlic and rosemary to shine through in this dish. *Note: You can also make it in a slow cooker and blend with and immersion blender.

INGREDIENTS
  • 16oz dry white beans
  • 8 cups water (reserve 2 cups to add after the beans have begun to cook down quite a bit)
  • 1 large sprig fresh rosemary
  • 2 cloves garlic (raw for boiling with beans)
  • 2 heads roasted garlic
  • 1 cup coconut milk (NOT canned) for dairy-free option (otherwise 1 C whole milk)
  • ½ tsp sea salt
  • ½ tsp garlic salt

INSTRUCTIONS
  1. Prep beans by soaking overnight or with a quick-boil prep according to directions on bag.
  2. Place  2 heads garlic in foil and roast at 450 degrees F for about 40 minutes and allow to completely cool.
  3. Bring beans, 6 cups water, the raw garlic, rosemary, and spices to a boil then reduce heat to medium low and slow simmer for at least 2 hours, stirring occasionally.
  4. Add in 2 cups water and continue to simmer. Adjust salt to taste. 
  5. Remove the twig part of the rosemary sprigs.
  6. Stir in the cream or milk and transfer to a blender if you don't have an immersion blender.
  7. Peel the roasted garlic and add to the soup. Blend on hi until smooth. Serve it up with fresh crusty bread and enjoy!

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http://www.krisztinaclifton.com/2013/10/cooking-with-kids-easy-pumpkin-pasta.html

Comments

  1. Happy New Year, beautiful! I hope this year is filled with so much joy, happiness, great health, and success! This recipe looks absolutely delicious. I've just saved it and will be trying it myself. Thanks for sharing and I hope you have the best week ahead!

    XO,

    Jalisa
    THE STYLE CONTOUR

    ReplyDelete
    Replies
    1. You'll have to let me know how you like the recipe!! Thanks, Jalisa, and you have a wonderful New Year as well!!😊

      Delete

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