Home Again

Gorgonzola and Pecan Salad Recipe

Basically, we have been on the road all spring, finding inspiration and beauty everywhere we go.  Nothing, however, tops young Charlotte here. Our newest grandchild, and look, at just seven months, already a lady who does lunch!We started out in April in North Carolina at the  High Point Spring Furniture Market where thousands of furniture manufacturers from all over the globe presented their wares to retail buyers–also from all over the globe.  One of the many highlights was at Hickory White, the company that makes most of our custom upholstery.  (Don’t worry; Keith is only looking so glum because he has just figured out exactly how much we spent there!)

Although I always say never paint your walls dark blue, this Hale Navy by Benjamin Moore really was stunning.  The rug is from Fiezy, all wool and surprisingly affordable.  See how it ties the whole room together and softens the intensity of the wall color?  We did not buy the rug (only because it was not for sale), but we did buy this fabulous ecru velvet Chesterfield sofa along with the two coordinating armchairs. Classic, elegant, vintage, but with a smattering of modernity, that is our British Cottage story.

But I digress, back to little Charlotte.  After High Point we flew to Omaha to visit with the littlest Nelsons; we’re up to three now!  Naturally, we had to check out the local furniture scene.  Which was easy because there is basically only one player in town–maybe even the state–and that is the Nebraska Furniture Mart.  Owned by Warren Buffet’s Berkshire Hathaway, it is a colossal 420,000 square feet on a 77-acre site.  It’s huge.

Sadly, big was not better.  I think Warren needs to hire me.  While I get that a store of this magnitude has to appeal to a variety of tastes and budgets, I refuse to believe that the Midwest really deserves furniture this, I hesitate to say ugly, let’s go with design challenged–and it wasn’t inexpensive!  After walking one million miles at the High Point Spring Furniture Market I can personally attest there is no shortage of well-made, attractive, and affordable furniture.  Looking at this vignette, you have to wonder;  is this really the best a billion dollar company can do?  Crank it up.  Go get those Fiezy rugs and a coffee table that doesn’t clash with everything.  While you’re at it, rethink your artwork.  And accessories.  Come on Warren, it’s definitely time to up your game; hire some new buyers, and show Nebraska some style.

But time to move on.  Next stop was Seattle to visit with our daughter, and of course, we had to go to University Village to see the latest Restoration Hardware extravaganza.  Hopefully, they had a billion dollars because that is what this four story, 60,000 square foot structure must have cost.It was architecturally awesome; I loved the polished concrete floors, the M.C. Esher-esque seemingly never-ending series of arched doorways, symmetrical room settings, and the high-reaching ceilings.  Sadly the products were every bit as lacking, in their own way, as the items at Warren’s Nebraska Furniture Mart.  Not that they were ugly or poorly designed but, after you’ve seen one crystal chandelier, one upholstered linen chair, and one low-slung couch, there’s fifty more to look at.  Enough already!

In the RH world, we all live in grey hued palazzos, with fragmented light, dispelled by 1000 watt crystal chandeliers that look like their last home was Versailles.  We spend our days lolling on oversized sofas and dining like lords on massive plank topped tables.  It’s all too Brobdingnagian and blah for my taste, even with all that bling.But we had other fish to fry:

Sights to see:

And beers to drink:Nordstrom’s to shop:And Farmer’s Markets to frequent.  

And lest we forget, dinners to eat and family to visit.

Peter Morse’s Gorgonzola and Pecan Salad

No matter where you are, or what is on the menu, you can never go wrong with Peter’s Salad.  When you were married, like Peter was, to a fabulous chef, it is not easy to get some play at the table.  Yet with this salad, rest assured, he got game.

I always made sure when inviting the Morse family over to dine, that Peter would be in charge of the salad.  Invariably he would arrive laden down with supplies, including several heads of romaine lettuce, and start rummaging around the kitchen for my non-existent salad spinner.  He was ever hopeful, but it never appeared, so he would sigh and then, finally get down to washing, then hand drying, all that lettuce.

Next up was the dressing.  In a large wooden salad bowl, he would take a fork and smush up a nice hunk of gorgonzola cheese.  (Peter always measured precisely but I just toss in chunks depending on how many I am serving–figure about a quarter of a pound per head of lettuce.)  What does really matter is the quality of the cheese–don’t use supermarket brand or pre-crumbled in a plastic container cheese.  And don’t use blue cheese either.  Spend the money and get some decent gorgonzola and your guests will love it–and you.

After smushing the cheese, add enough olive oil to turn it into a soft paste. Figure 4 or 5 tablespoons or so per quarter pound of cheese.  You want it to be almost like peanut butter in consistency.  Then add a tablespoon (or two–you will have to do this to taste) of red wine vinegar to make it more liquid, but make sure not too liquid; this is a pretty thick dressing.

Next, add about 1/2 cup of pecans–chopped finely.  (And you can substitute walnuts or other nuts but really pecans taste the best). Stir into your mixture and let sit until you are ready to dine.  Then just tear up your lettuce leaves into a bit larger than bite size pieces, add to the bowl, toss and serve.

There are lots of ways to enhance this recipe.  You can toast or caramelize the nuts; add some ripe pear, or toss in a few cranberries.  But I like Peter’s way best; it’s simple and delicious and that always works for me.

 

High Point High Jinks

Salami Roll Up Recipe

Keith and Joanna GainesMaybe one of the more famous people we did not meet at High Point, but certainly it felt like Joanna Gaines was everywhere!

Twice a year thousands of vendors and buyers gather in High Point, North Carolina to preview the coming season’s latest introductions to the furniture industry.  Although Keith and I design most of the items we sell it is always instructive and illuminating to see what the trends are, and it’s also terrific fun to purchase items that complement the British Cottage Collection.  After all how many people get to pay themselves to shop?

Along the way we also pick up words of wisdom and design ideas from some of the leading designers and innovators in the trade.  Here is Windsor Smith— a leading force in the Los Angeles design industry whose elegant interiors are a masterful mix of elegance, modernity, tradition–and yes–comfort.  Next to her is Carl Dellatore, editor of “Interior Design Mater Class: 100 Lessons from America’s Finest Designers on the Art of Decoration” published by Rizzoli this October.  If you buy only one book on design this season–this is it.
img_7235-2 Down a few flights of stairs were Barclay Butera and Kathy Ireland–also powerhouses in the California design world. We have always loved how Barclay manages to meld beach house cool with an English manor house sensibility, and we all know that anything former model, Warren Buffet confident, and entrepreneur Kathy Ireland touches is sheer gold.  When she says color is making a comeback; we listen.
img_7248-2 Fortunately we are so on trend, because we had already purchased this fabulous couch and chair at Hickory White.

img_7030-3Not sure you will see a salmon pink wall anytime soon at British Cottage, (and I will source the Benjamin Moore color for those of you who have asked), but the couch and two chairs should arrive in a few weeks.  We like to buy the Hickory White floor models.  Why not take advantage of their professional design savvy and add to our inventory at the same time?

And in for a penny, in for a pound as the pundits say, we also bought this couch and chair, again in a rosy hue.

img_6994But fear not, we did not go completely pink, we also purchased this lovely, royal blue velvet sofa and two complementary armchairs.

img_7009
Usually it is all work and no play for us at Market.   Cocktails are free and flowing throughout the showrooms, but we have found drinking and shopping is a volatile combination that results in expensive mistakes.  And while there is always fabulous entertainment in the evenings, we never get to go; we are simply too tired from walking at least ten hours a day at the show to venture out in the evenings.  Fortunately for us, on a late sunny Saturday afternoon Maggie Rose was practicing for her upcoming performance, and we got an advance preview.

Fabulous!img_7253

I like to end my blogs with a recipe, but food is beside the point at the High Point Furniture Market and largely forgettable except for one item:

Salami Roll Ups

It was late in the day, actually early evening, and we were trying to squeeze in one last show room before we went back to our hotel.  We watched as a 70+ year-old woman, with hair like all Keith’s aunties in England had back in the days when a perm meant tight curls in an unnatural color, walked slowly up the stairs with a plate of appetizers.

Perhaps she had some connection with the staff and was delivering a special treat welcoming them to High Point, rewarding them for a good days work?  I have no idea.  But we were starving, and offered a sample we were thrilled to say yes.

Cue the flashback!  The last time I remember having a salami roll up was back in 1969 when a friend’s mom hired a bunch of us to prep and serve hors d’oeuvres at a cocktail party she was hosting on Chappaquiddick.  My mother was more the Wispride on a Triscuit kind of gal so I thought these roll ups were just about the most wonderful things in the world–and very exotic.

Fast forward to today, and I can say while a Salami Roll Up is not the chicest of treats,  they sure do taste good.

Here’s the recipe:

Take a quarter of a pound of good hard salami thinly sliced.  Put a small wedge of cheddar cheese and a sweet pickle on top of each piece of salami. Roll and secure with a toothpick.  Serve.