Those are all beautiful rooms, Holly. I think part of the problem with both beige and gray as trendy colors is how they are used. When you see a gray room without any contrast, color or texture, it's too much. The same goes for relentlessly beige and tan rooms I have seen, filled with brown leather sofas and not an once of color to relive the tedium. People who are not as attuned to interiors as say designers or decorating amateurs see a Joanna Gains gray interior, but they miss all the other parts that make the room work. The color is easy to pick out for everyone, the details, which make the design work blend into the background for those who dod not look at interiors a lot, or critically.

I’ve seen a fair bit of Roman Shades as of late.

In 2003 builder brass was already on the way out. Nothing wrong with quality brass hardware, but it was all the cheap builder brass stuff, some of which was plastic coated with a shiny brass finish. I just built a house and the style is clean lines, but Spanish inspired. All my door hardware is Emtek Sandcast Medium Bronze. The kitchen cabinet hardware is Honey Bronze (champagne gold) from Top Knobs. Secondary bathrooms have chrome. Master and Powder have light Bronze from Rocky Mountain Hardware on cabinets and Brizo Luxe Gold (champagne) fixtures. My light fixtures range from champagne gold to antique brass to a brown-bronze. So all in the warmer colors, except for the chrome bathrooms, but that is a neutral and classic choice for bathrooms. You can do brushed nickel throughout the house and use chrome in the bathrooms. There is no right or wrong, but you do want to make sure they all complement each other.

I don't take photos of my food much anymore. I've had to eat rather austere lately due to economics (inflation is kicking our food budget's butt!) and also add weight loss and IBS management in the mix. Neely I envy you your seafood! Even most fish is out of reach of our budget right now . . . we get panfish from friends in the summer. I do eat shrimp once in a blue moon, but it isn't much a part of my diet anymore for calorie and cholesterol reasons. Lately can't even get good prices on salmon and even tilapia. I won't eat Atlantic salmon but sometimes we get it from Iceland or Chile. Not lately. I can't afford fresh Pacific salmon. We eat salmon patties made out of canned Pacific salmon. Crab I can only dream about . . . We do have good Lake fish here but I relegate that mostly to summer when I am up by the Lake and can get it fresh. Lake Michigan is "the Lake" around here. The best food to come out of my kitchen lately was pumpkin cheesecake that hubs made for Thanksgiving. His secret recipe apparently. Great breakfast of buttermilk pecan waffles that I made because hubs weekly home made yogurt turned out watery. https://younggoodsandeats.com/buttermilk-pecan-waffles/ We are also enjoying Thanksgiving left overs and Missing Egg Salad for lunch, made with tofu and yellow mustard, tumeric and my green tomato hot dog relish. Tonight's dinner was really good, brussel sprouts were on sale at Aldis so I made braised sprouts and served them over shell pasta, taking my inspiration from Chef Jacques Pepin. I am actually a person who thinks brussel sprouts are a treat, when sauteed. I'm linking to the recipe, but I used vegetarian Italian sausage, not meat sausage in mine, and also dolled up the sauce with sauteed onion, some Mrs. Dash garlic herb seasoning, lite soy sauce for salt, and a couple dashes of white wine and pasta water plus Parmesan and Romano cheese to make it creamy. Yum! https://jp.foundation/video/medley-of-brussels-sprouts-sausage-and-beans