Priss & Vinegar

It’s certainly not the one you would expect — no wedding gown, no kiss between William and Catherine, no pomp and circumstance of any kind, really — but we are utterly enamored with this photo of Prince Charles holding one of the tiny bridesmaids (who, as it turns out, is his wife’s granddaughter). We’ve always pegged Prince Charles as somewhat of a cold fish, which made this photo all the more surprising and endearing. Look at how protective he is, how comfortable he looks clutching her, how easy their closeness feels — who knew Prince Charles was such a dear? Certainly not us, and this is one instance in which we are delighted to have been wrong.

…our bathroom! Our tile setter, Fred, has been hard at work on the shower enclosure all week and it looks wonderful. Tile setting truly is an art (one best performed to blaring classic rock tunes, as it turns out) and Fred is killing it right now. Here’s a sneak peek at the progress so far:

Yeah, we went a little crazy with the carrara marble, but it’s always been the one consistent thread between my vision of a clean, traditional, grey-and-white bathroom and the hus-b’s “bathroom at a private men’s club” inspiration.

Isn’t the combination of the Walker Zanger greek key border and marble chair rail gorgeous? Not to go all Rachel Zoe on you, but it really is kind of bananas. The hus-b and our decorator, Lindsay, were the masterminds behind this detail and I am so, so thankful they came up with it. Such a handsome way to break up all of that grey and white!

I am madly in love with the Ann Sacks herringbone tile we used in the niche (another of Lindsay’s brilliant ideas). It almost feels too precious a place for storing such mundane products as soap and shampoo.

The bordered basketweave tile pattern in the base of the shower also turned out beautifully, which is an excellent portent of what is to come because we will be using this exact tile pattern on the floor throughout the rest of the bathroom.

Slowly but surely, we are getting there. We’d love to hear what you think of the work so far!

While my childhood may have involved countless ninja-level baking lessons, one skill decidedly absent from my family’s home kitchen curriculum was canning. Chalk it up to the hazardous nature of the process — the possibility of exploding glass jars and bacteria contamination, the gallons of simmering water — that doesn’t exactly scream “child-friendly activity”.  Now that I am (presumably) mature enough to handle the dangers inherent to canning, I have become sort of enamored with the notion of becoming the kind of girl who cans her own homemade fruit jams and summer tomato purees (precious as that may sound).

Canning is not, however, a task to be undertaken lightly, so I prepared as any sensible girl would: by arming myself with thorough research and a capable, wisecracking sidekick. The research was a cinch once I discovered the easy-as-pie, step-by-step directions over at The Pioneer Woman, a wildly popular blog written by a talented (and often hilarious) rancher’s wife. As for the sidekick, there was no better choice than the closest thing in my life to a real pioneer woman, my dear friend, Erika, whose outdoorsy Pacific Northwestern upbringing means she can cook dinner by burying a dutch oven underground and capably handle a firearm if necessary, all with a swish of her gorgeous blonde hair. (She also fulfills the wisecracking part of the job description in spades. Our ongoing text dialogue on the subject of reality television is epic.)

Armed with my shiny new canning pot and several pounds of strawberries, I headed over to Erika and her husband’s lovely home in Potrero Hill to get to work. As per the Pioneer Woman’s instructions, we placed the strawberries on a rimmed baking sheet and smashed the hell out of them with a potato masher.

Erika and I quickly learned that beating up ripe strawberries is a messy affair, so we highly recommend tying on an apron and performing the smashing in a deep pot or bowl. The resulting mash, however, smells like strawberry heaven and gave me a serious hankering for a blended daiquiri. Sigh.

Cooking the jam was a little nerve-wracking at the beginning because the quantity seemed to paltry compared to the 64 ounces of product our recipe claimed to produce, especially once we skimmed the pale pink foam off of the top (which was totally reminiscent of the much-beloved-but-long-gone Jell-O 1-2-3). Mere minutes later the boiling jam nearly overtook the edges of the pot (the sugar and pectin having worked their magic), so be sure to use a GIANT pot even though it may seem overly large at the outset.

Once skimmed, we ladled the hot jam into jars that had been simmering on the stove (to prevent explosions caused by placing hot product into a cold glass receptacle). Erika did the honors!

We then placed the sealed jars back into the now-boiling water to sterilize them, which was the perfect time to tour Erika’s gorgeous yard (did I mention she is a gardening genius?). Her red chard has been ridiculously prolific this spring (and is perhaps destined to end up pickled now that we’ve caught the canning bug).

Erika’s summer lettuces are ready for planting. Aren’t they so tiny and dear at this stage?

Following a quick sterilizing simmer and an even quicker rest in a hot water bath, the jam was done. Seriously, that’s it. Lots of steps, to be sure, but none that are especially complicated and the results are a million times more delicious (and inexpensive) than anything you could purchase at the market. Erika and I were pretty much hooked once we heard the first metallic “pop” from a properly sealed lid (we might have high-fived over it) and we will certainly be jamming again soon. We can’t wait for raspberry season (and blackberry season…and apricot season…) to begin!

…but close in a roundabout sort of way. The little lady’s first monogrammed items are starting to arrive and we are just tickled with how they turned out. Her initials make for a striking monogram, no? We can’t wait to be toting around her teeny-tiny *everything* in this precious Lands’ End bag!

While we adore experimenting with new recipes, it is important when assembling a holiday menu to be mindful of tradition. Guests inevitably arrive with expectations of what a holiday meal will include, and for every family that may mean something different. In our home, tradition means a whole roasted turkey at Thanksgiving (we wish we had a photo of the look on the hus-b’s face when we suggested a turkey roulade), crab cocktail and prime rib (cooked rare lest you be subjected to my uncles’ heckling) at Christmas and barbecued everything on the 4th of July. For many families, it simply wouldn’t feel like Easter without the celebratory meal including a leg of lamb, honey baked ham or some preparation of eggs (much to our dismay, Reese’s Peanut Butter Eggs do not qualify).

We believe that the ideal holiday menu seamlessly blends tradition (to please the guests), seasonal produce (to make the most of spring’s bounty) and a touch of novelty (to challenge the adventurous home chef). With that in mind, we’ve created a menu for Easter supper that we hope will satisfy everyone seated around your holiday table.

Priss & Vinegar’s Easter Supper

• Mixed Crostini with Green Garlic & Fromage Blanc and Arugula & Fava Beans. If you’ve been to a farmers’ market recently, it would be impossible for green garlic, arugula or fava beans to have escaped your notice. They are positively ubiquitous during this time of year! Rather than putting out a predictable cheese and charcuterie platter, we suggest serving these super-versatile crostini with toppings inspired by these gorgeous spring vegetables: green garlic & fromage blanc and fava beans & arugula. If you feel like adding a little something extra to please your carnivorous guests, we think the fava bean & arugula crostini would be even more delicious topped with a paper-thin slice of Prosciutto di San Daniele. (PS, the crostini spreads can be made in advance *and* the leftovers would be insanely delicious on sandwiches. Advantage hostess.)

• Chévre Deviled Eggs with Asparagus. We’ll admit it: eggs have been one of our weird pregnancy cravings. From regularly requesting soft scrambled eggs for dinner to obsessing about the warm egg salad sandwich at Il Cane Rosso (which is divine, btw), we haven’t been able to get enough of this versatile protein. Lucky for us, eggs are a traditional Easter staple, and we think this lovely preparation featuring goat cheese (one of our other pregnancy cravings!) and asparagus would be elegant enough to serve as a pre-supper bite (as opposed to the more-rustic preparations of deviled eggs commonly found at picnics). Save us some leftovers, will you?

• Marmalade-Glazed Ham. Our father would likely start a family-wide mutiny were we not to serve ham on Easter Sunday. It’s simply come to be what he expects and looks forward to, and to fight such a strong guest expectation as a hostess would be folly indeed. Truth be told, we are not especially fond of ham ourselves (and smoked meats are somewhat of a pregnancy no-no), but leave it to Martha to come up with a dazzlingly simple recipe that even we have to admit looks kind of amazing. While we haven’t yet had the opportunity to test this recipe personally, we have to believe that good quality marmalade is the secret to this dish, so be sure to select something special (P&V is partial to Frog Hollow Farm) or make some yourself if you’re feeling agro.

• Scalloped Potatoes. To serve ham without scalloped potatoes would also be considered blasphemous at our holiday table, and when making this homey classic I always turn to another elegantly simple Martha Stewart recipe. We have cooked this dish a zillion times, and save the one Easter when we forgot to add the cream (we blame chef juice), it has turned out beautifully. Every. Single. Time. The genius of this recipe is in blanching the wafer-thin potato slices in milk which is later poured over the casserole — the starchy potato milk really imparts a lovely creaminess. Our modifications to the base recipe? Including a bay leaf in the blanching milk (which we discard before baking) and doubling the cheese. Yes, doubling. Also, do not under any circumstances attempt this dish without a mandoline, as you simply won’t be able to hand-slice the potatoes thinly enough (and even if you could, it would take FOREVER).

• Roasted Baby Carrotswith Herb Mustard Butter. Carrots just seem right on an Easter menu and are especially appealing considering all of the beautiful baby carrots available at the market right now. It can, however, be easy as a hostess to mail it in when it comes to such side dish items. We prefer to look at these dishes as an opportunity to try something new, as guests rarely get sentimental about a vegetable side. Roasted carrots can be accomplished so many ways, but we rather like what the clever folks over at Chowhound came up with by using fresh herbs and whole grain mustard. Doesn’t the tangy bite of mustard sound like a perfect accompaniment to ham and rich potato gratin?

• Strawberry Tiramisu. Giada De Laurentiis created an Italian Easter menu for Bon Appetit a number of years ago and this lovely, make-ahead dessert was our absolute favorite of the bunch. In a charming springtime twist on traditional tiramisu, Giada swaps out chocolate and coffee in favor of fresh strawberries and orange liqueur. We rather like this recipe as-is, but we did monkey with the presentation a bit by topping the entire dessert with a chevron pattern of sliced strawberries. This took some extra time and effort (as well as additional berries) but it really elevated the dish’s appearance beyond that of a strawberry shortcake on steroids. To note, the recipe claims to only serve 8 people (giants?) but we found it more than sufficient to serve a party of 12.

Happy Easter, everyone!

For those of you who celebrate Easter, this week may be spent busily preparing your menu for the upcoming holiday (as we know one particular dear friend and reader is doing at present). Whether serving a casual brunch or an elegant supper, packing for a church picnic or simply contributing a dish to a collaborative family affair, Easter is a brilliant opportunity to work with some of the gorgeous produce spring has to offer. Nothing against good old winter (the hus-b thanks you kindly for all of the fresh pow), but by the time the daffodils begin to bloom we’ve usually had quite enough of beets, brussels spouts and clementines, thankyouverymuch. For those of you lucky enough to have access to a well-stocked farmers’ market, an April visit means tender English peas, sweet strawberries, masses of greens both delicate and hearty, and early vegetables like baby carrots and green garlic.

In the spirit of celebrating the bounty of spring (as well as satisfying the traditionalists at our own holiday table), we’ve created two Easter menus composed of tried-and-true personal favorites as well as new recipes we can’t wait to try out. Today we’re featuring our brunch menu, and tomorrow we’ll set our sights on a rustic Easter supper!

Priss & Vinegar’s Easter Brunch

• French Breakfast Puffs. It doesn’t get much more old-timey than a recipe that uses shortening and comes from my mother’s vintage edition of “Betty Crocker’s Picture Cookbook”. My mother has been making these incredibly tender, cinnamon-and-sugar topped muffins for our family for ages, and even now my sister and I can’t imagine a brunch without a warm basket of “puffs” on the table. Our riffs on this classic recipe? Baking them in a mini-muffin tin so they are a more appropriate size for a buffet table or pre-brunch appetizer, and baking them the night prior to the event but waiting to sugar them until immediately before serving.

• Frittata with Spring Peas, Green Garlic & Goat Cheese. We have a decidedly checkered past with this puffed Italian omelet, having scorched the bejesus out of one on our first visit to our now mother- and stepfather-in-law. This mortifying incident led to our ultimately perfecting the dish, a happy ending both for our morale and our guests’ stomachs. As we are fortunate to have a Calphalon frittata pan set (a thoughtful gift from our mother-in-law following Frittata-gate 2009), we like to use this recipe from Williams Sonoma specifically intended for such pans (recipes calling for a frittata to be finished in the oven will not work in such pans). As for the ingredients, we prefer to play it fast and loose with this recipe, working with whatever looks most appealing at the market.

• Oven Roasted Bacon. Once you make bacon in the oven, you will never, ever fry it on the stove top again. The mess is negligible by comparison and the results are crispier and decidedly less greasy (especially if you cook the bacon on top of a cooling rack set on a rimmed baking sheet). This dish is all about the quality of the bacon, so we encourage you to splurge on some truly excellent product (P&V is partial to Zoe’s). You may be tempted to up the ante by trying Ina Garten’s recipe for maple-glazed oven bacon, but we don’t think the maple syrup adds much and prefer to serve this divinely perfect bacon as-is.

• Citrus & Strawberry Salad with Fresh Mint. We make some version of this elegant fruit salad for nearly every brunch we throw — guests appreciate having a lighter option and hostesses adore make-ahead dishes that allow them to do the heavy lifting in advance. Our favorite iteration involves supremes of citrus (tangelo and grapefruit would be perfect spring choices) and berries (strawberries are a natural choice, although blackberries are a personal favorite), tossed in ginger simple syrup and topped with mint. (And be sure to save some of that wonderful syrup for sweetening iced tea or mixing up ginger-spiced mojitos for another occasion!)

• Papa’s Ramos Gin Fizzes. On the subject of libations, my grandfather is a staunch purist who abhors flavored liquors (he was horrified by my collegiate flirtation with Malibu Rum), weak pours and anyone who requests wine during cocktail hour. His personal bar is his exclusive territory (prepare a drink for yourself at your own peril) and the house specialty is the Ramos Gin Fizz, which he has been expertly preparing for his grateful family for decades. Papa’s recipe is quite similar to this classic preparation featured on Epicurious except that he omits the seltzer, blends rather than shakes, and serves the finished cocktail in a chilled glass rimmed with superfine sugar. (If available, he also prefers fresh snow to ice cubes). Squeezing all of that lemon and lime juice as well as working with raw eggs can be a bother, but trust us when we say that this frothy, citrus-scented treat is decidedly worth your trouble.

It’s true: whether grosgrain or satin, enameled or bejeweled, prim or dramatic, there is something endlessly charming about a well-placed bow. Not one to be pigeonholed as being for preppies and adorable children only, a bow can be surprisingly versatile and “finish” just about any look. A bow can look demure on a headband or peppy atop a cheerleader’s ponytail, traditional when neatly folded on a tuxedo shoe or avant-garde when tied askew and mixed with other mediums. In whatever form the bow appears, Priss & Vinegar simply can’t get enough, so we are tickled that there are so many lovely examples on the market at present. Here are some of our absolute favorites:

Anya Hindmarch has always been on Team Bow (a twine bow being her logo and all), but her new collection for Barbour takes it to an entirely different level. Bow-patterned quilting? Consider us charmed.

Is there a better way to show you’re wrapped around someone’s finger than with this dainty platinum and diamond bow ring from Tiffany & Co.? We think not.

This summery Florence Eiseman “Polka-Dot Dress” is probably a bit excessive considering that the little lady will outgrow it in a matter of weeks, but we’re already daydreaming about her swishing around in those sassy box pleats.

We may be slightly biased as we wore the navy-and-white version for our engagement photos, but we think this Kate Spade “Jillian” frock is the epitome of feminine and fun.

Whoever said bows can’t be sexy never caught a glimpse of these Mimi Holliday by Damaris “bow back” knickers which are playful without trying too hard. Perfection.

Valentino has perfected structured bow accents, and this blush satin clutch is no exception. Exuding early 1960′s elegance, we can just picture Betty Draper backhanding Sally with it after a night on the town.

In search of a thoughtful gift for the gentleman who has everything? We adore this personalized stationery from On The Fly adorned with a letterpress bow tie motif.

With a perfectly diminutive scale and no-slip clip, we’ll be stowing some of these darling Etsy hair bows in our hospital bag just in case the little lady arrives with a jet black baby toupee like her daddy had as a newborn.

We often struggle with the notion of belting, but this delicate and ladylike Prada “Saffiano” belt would make accenting one’s waist a delight.

Ewww and awesome all at the same time.

Straight out of your stoniest collegiate fantasies, Taco Bell is developing a taco shell made entirely of Nacho Cheese Doritos. (Slashfood)

Check out this adorable piece about a cheeky mother-and-son team who baked an escape cake (hand saw included) for the Bronx Zoo Cobra. (And if you’re not following the @BronxZooCobra on Twitter, you’re missing out. Comic gold, I tell you.) (Quips, Travails and Braised Oxtails)

Of course Kate Spade comes out with a beyond-precious bridal collection the year after my wedding. Harumph. (Kate Spade)

Think “BPA-free” = safe? Think again. (The Atlantic)

To not follow Stephen Colbert (@StephenAtHome) on Twitter would also be folly. His Twitter assault this week on Senator Jon Kyl was tears-streaming-down-our-cheeks, temporarily-unable-to-speak hilarious (and that is #intendedtobeafactualstatement). (The Huffington Post)

So, the dance double from “Black Swan” speaking out about the low percentage of actual dancing done by Natalie Portman also happens to be besties with the dancer who Benjamin Millepied dumped for his now-fiancé and baby mama, Natalie Portman. ¡Escandalo! (E!Online)

A recent J.Crew promotional photo featured a 5-year-old boy wearing hot pink toenail polish. Some folks think it’s an affront to traditional gender roles and others think those folks need to calm the heck down. Leave it to those resourceful nerds at The Atlantic to remind us that FDR wore a dress and he turned out just fine, thankyouverymuch. (Fox News, The Daily Show and The Atlantic)

Dear Gwyneth, Your GOOP-tastic lifestyle advice and attempts at country singing were unintentionally funny enough to be tolerable, but we draw the line at complaining about your nonexistent “square butt” and covering Adele songs. This. Must. Stop. Cordially, P&V (Self Magazine and Just Jared)

Food Republic is a fantastic food-and-beverage blog written for dudes only (think breakfast burrito recipes and a weekly sports-and-food feature), but we’re crashing the clubhouse for its fabulous collection of recipes like homemade “grown up” ketchup and Ferran Adria’s pine nut marshmallows. (Food Republic)

We are *way* late to the party on both counts, but we are already adoring the two flash sale sites we just joined (thanks to our dear friend, Kendall, for the heads-up): Joss & Main for home accents and gifts, and The Foundary for home decor and gourmet cookware. (Joss & Main and The Foundary)

Pregnancy is not the most dignified time in a woman’s life, and I’ve certainly had my fair share of low points: celebrating that I scored the room at my OB’s office with a metric scale (guess who’s thrilled she never bothered to learn metric conversions!), purchasing an absurdly-named body pillow, over-the-belly maternity jeans and countless other things I swore I’d never want, and (my personal favorite) getting sick in my own driveway…in front of the hus-b…in the pouring rain…on Christmas. Growing a human being is amazing, but it most certainly isn’t pretty.

Which is why the prospect of squeezing myself into two scraps of lycra sounds like pretty much the worst idea since Crocs. I 86′ed the hus-b’s plan for a babymoon to Hawaii solely because the thought of being half-naked in public was so abhorrent, and the hus-b’s effort to encourage me by going maternity swimsuit shopping was a definite backward step. But with the spring weather heating up and my mother insisting that floating in a pool will make my third trimester a whole lot less miz, I was forced to delve boldly into this depressing category of apparel I had so hoped to avoid.

So it is out of necessity and at the request of a dear friend who is also pregnant that I did a little due diligence. Sadly, there are no maternity wetsuits or swim burqas to be found. What I have discovered, however, are that there are way too many skinny maternity models (who are clearly not pregnant in their arms and legs like me and Natalie Portman), slimming black is surprisingly not your friend (patterns and colors distract the eye, people) and that Googling “Amish Bathing Suits” is really, really funny. Behold, the least-demoralizing (and dare I say, cutest) of the maternity swimsuits we found:

Even at our crankiest, we can still appreciate the Old Hollywood glamour of this ruched, gray-and-white polka dot tankini from A Pea In The Pod.

We’re still trying to make J.Crew masquerade as maternity wear, and this ruched “Betty” tankini is no exception. Not roomy enough for third trimester bellies, this suit would be positively adorable on ladies due in the fall and winter.

Okay, we’ll admit it: this preppy little striped number from Splendid is actually kind of adorable. Horizontal stripes, though…brave ladies only.

An exception to the no-black rule, the chain link pattern on this Prego Maternity suit charmed us as did the flattering neckline.

This cheerful, coral-colored suit from Motherhood Maternity is the result of our most recent in-store due diligence. Bright colors and a halter neckline draw your eye upwards — advantage: pregnant lady! — and the price is certainly right given that it is destined to be the most loathed piece of apparel in one’s closet.

So, there’s good news and bad news: the good news is that our drywall is up and tape and texture are in progress. Our home has actual walls and no longer resembles swiss cheese — hooray! But the bad news (at least for me) is that walls mean paint…which means commitment…to color…damn. Indeed, D-Day has arrived for paint selection, and given my color-phobia and the fact that the hus-b has plumb run out of home-related opinions (the poor darling is spent), our decorator and dear friend, Lindsay, was called in as the paint color cavalry to rescue us from our indecision.

Following a surprisingly painless paint selection session at the house (i.e., Lindsay effortlessly identifying the perfect color for each room and me fumbling with paint swatches), we just may have the palette for the entire house sorted out. From our Farrow & Ball inspiration to a Benjamin Moore reality, take a peek at the room-by-room breakdown:

Living Room. Remember our prior post about decorating around our beautiful navy and chartreuse Persian rug? We’d been waffling between a safe creamy hue and a daring (at least for us) gray-blue, and the unanimous winner was…Benjamin Moore “Night Mist”, a perfectly sophisticated pale gray-blue that perfectly bridges the gap between the foyer’s modern wallpaper and the living room’s traditional rug.

Hall. Like so many San Francisco flats, our hallway could double as a regulation-length bowling lane. An updated lighting scheme (from a single sconce to three overhead recessed lights and two double library sconces) has gone a long way to improving the space, but a dose of color would further brighten this otherwise long, dark, personality-free hall. In an effort to coordinate with a gorgeous Persian rug runner (pictured above; also a lovely gift from my father- and stepmother-in-law), we settled on pale blue-green but are still waffling between Hint of Mint (above left) and Silver Sage (above right). The former name makes me crave ice cream and the latter name reminds me of the previously overdone Restoration Hardware hue. Help?!

Dining Room. Sandwiched amongst a gray-blue living room, blue-green hall and dramatically wallpapered foyer, the dining room begs for some subtlety. Lindsay suggested “Gray Mist” because it is a neutral with green undertones that relate to the paint color in the hall (which I don’t see *at all* given my low paint IQ), perfectly illustrating why we’re leaving these decisions to a professional.

Nursery. YES, we are being the worst parents in the world by designing a nursery without a theme, “colors” or any other baby-ish tsotch. It’s just not our style, and (fingers crossed) it certainly won’t be our kid’s style either (the worst rebellion imaginable: Disney Princess bedding. Shudder.) We’re going with “Classic Gray” on the walls and a to-be-determined pink (!) on the ceiling for a ladylike take on fun.

Family Room. With its charming original built-ins and cozy lighting, this has been, hands-down, the most popular room in the house. While we are actually perfectly satisfied with the neutral tone presently on the walls, it seemed nuts to repaint the entire house save a single room. Given the ivory slipcovered Quatrine sofa (similar to the pleated number above) and the apple green and apricot accent pieces, Lindsay suggested “Pale Oak”, a cozy gray that is slightly warmer than the other paints we’re using without deviating from our palette.

Kitchen. The least-changed room in the house during this remodel, our kitchen was already exceedingly bright and functional. Our one beef with the space? The heinous paint, which may have looked neutral in the can, but when paired with the pinkish-grey countertops takes on a decidedly peach-y color that hasn’t been chic since Gunne Sax dresses were the height of fashion. I am an absolute fool for white, gray and apple green kitchens, so we’re testing out wet samples of three colors: “Celery Salt” (a pale, Martha Stewart-y green), “Classic Gray” (the hus-b’s incredulous response: “The baby’s room and the kitchen can’t be the same color!”) and “Super White”, which looks exactly like it sounds and is the color Lindsay used in her own kitchen.

Master Bedroom. Our existing bedding is — no surprises here — white, black and monogrammed. I’d prefer to incorporate color with art and other accent pieces (like my beloved orange Foo Dogs), so we’re keeping things neutral with “Light Pewter”, a sophisticated gray that is similar to the master bathroom paint color albeit slightly warmer for a cozier feel.

Master Bathroom. Given the significant amount of carrara marble we’re using in this bathroom, cool gray is the natural paint choice. My original master bath inspiration photo featured “Cliffside Gray” paint and we’re hoping to see similar results with it in our own bathroom!

Ceilings, Moulding & Architectural Details. We are fortunate to be working with a great deal of original wood detailing as well as new crown moulding which will highlight our newly cove-less 10 foot ceilings. The existing color is a warm, yellow-y cream which I *loathe* and have been itching to replace since the day we moved in. In an effort to brighten the space and shift the palette in a cooler direction, I was prepared to go blindingly white but Lindsay nudged me in the direction of “White Dove”, which is brighter than the existing paint color without sacrificing elegance as bright, kitchen-y whites can tend to do.

So, what do you think of our proposed paint palette? Drop us a line — we’d love to hear from you!