Stunning table!! I thought of you when I came across this Cooks Illustrated recipe in my email today. Roast Beef Tenderloin Serves 4 to 6. Published March 1, 2009. From Cook's Illustrated. If using table salt, reduce the amount to 1 teaspoon. Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack. Ingredients 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note) 2 teaspoons kosher salt (see note) 1 teaspoon coarsely ground black pepper 2 tablespoons unsalted butter , softened 1 tablespoon vegetable oil 1 recipe flavored butter (see related recipes) Instructions 1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees. 2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking. 3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.

If you MUST have something that is not mulch where all the white rock is now, I would suggest a different color of stone. River rock or lava rock is available where I live; it comes in shades of tan, brown, rust, dark grey, etc. My preference is brown mulch, though, because it's unobstrusive and natural looking. The white stone is very unnatural appearing and draws attention to itself. You want your plants to shine, not your rocks! I agree with puremichigan when he/she said you have too much variety going on. I, too, think you need cohesiveness. Pick a few things you like (his/her hydrangeas pictured above look great!), three or five different things, but no more than that. And plant a lot of ONE thing you like which grows well in the area. Are you sure you are not going to have too much sun in the area now for hostas?

Thank you for this suggestion... I am torn as well with the remodel of this 25 yr old home. I chose cherry floors, SW Sand Beach paint with BM White Dove trim. Nothing as grand as the house above, my ceiling are low, lighting was a challenge, plus kitchen has cherry cabinets as well. I am going with a quartz countertop with a marble look to lighten up the kitchen. Everything piece of trim was solid oak in the house. Now on the window treatments and furniture. Any further suggestions?

Thank you Jinx and Yayagal!!! The home was my grandmother's home that we renovated. It is a small house. We have opened up the dining room and living room, but the rooms are still small. In the dining room portion of this room, I have my grandmother's round oak table and an armoire. I like pieces that have been acquired over time. The cabinetry in the kitchen is visible from this room and is oak. I love the suggestions. I love the color in both pictures. I'm a little worried about the print of the second rug. My question is this: The colors are perfect, but does a busy rug make a small room appear smaller? Thank you both for helping! I really don't know what I'm doing.