NY Times article on the modern farmhouse.
res2architect
9 months ago
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ShadyWillowFarm
9 months agoaziline
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NY Times "The Kitchen as a Pollution Hazard"
Comments (20)No one in my family as far back as my grandmothers had any hood in their kitchen. The heat was sometimes unbearable during summertime when one was reducing tomatoes in 8 gallon pots or doing other preserving stuff that implies cooking, but hey, it was just a couple of days a year. In the winter we did like the warmth and the aromas of whatever was cooking dispersing through the house. A hood was just not a part of the cooking culture back in my country. Three months ago, I finally caved in and installed a Kobe RA2 hood over my range. I'm still in shock over how incredibly useful a hood is. I now consider that the most important two appliances in the whole kitchen are the range and the hood, way ahead of the fridge/freezer, oven or anything else. What gave me the hint of what a good hood is capable of was dining at a nice restaurant, 5 feet away from the grill on which my salmon was being prepared; no fish smell whatsoever was coming our way - that was something I definitely wanted at home. I'm convinced I spent all these years in the dark, but now I've seen the light and it's coming from my hood :-)...See MoreNY Times essay - Kitchens as health hazard?
Comments (21)We are rather extreme about our food. We eat mostly organic, local farms when we can (which is pretty often, esp in summer), grass fed when we can. Our kids totally eschew fast food and when we eat out it is very very high quality and often farm-to-fork. I've always had a propensity to gain weight, as does one of my three children (10,11,13). As a result I am very strict about snack foods, sweet or salty. Plus frankly if you are going organic that cuts out a lot of the middle of the grocery strore anyway. All that said, I believe, and behavioral research supports this, that overeating can be a crime of convenience. You eat more when food is served family style on the table, with a serving bowl in front of you, then if you were given a portion on your plate and need to get up to get more. You eat more fruit if it is in a big pretty bowl on the table. If you were a store, you would market food by making it easy to see and get to. If you are at home, you can suppress eating by keeping food out of sight. My last home was a very formal older home and the kitchen was isolated. My current home is more casual and the kitchen is not open, but it is sort of a hub off of which many other rooms and hallways flow. At our lakehouse, we have a kitchen/great room. If the weather is such that we are not outside, we are usually in this room. I witness everyone snack and nosh more, because we are actually, in a sense, living in the kitchen. I have a comfy chair I like to read in, and it faces the pantry. Even though all i see is the cherry cabinet, I know what's in it! And I want it! (Come to think of it, I am moving that chair when we go up this weekend!). Anyway, we have been able to test the null hypothesis and in my family, at least, an open kitchen means more frequent snacks. We are in the process of buying a beachhouse and I can promise you it will have a closed kitchen! PS Marcolo --- how sweet of you to remember! I read the article in the NYT a few days ago and just rolled my eyes! I think it is so so true. BTW my DH loved "goy 'em up". : )...See MoreMini Reveal- farmhouse modern and plea for lighting ideas
Comments (41)Thanks for asking about an update. You are all too kind. I am still in love with my kitchen but, alas, still not finished. I did find my over the island fixture- and I love it, but its arrival has made me less in love with my sconces. I am now in the process of trying out replacements. So far one is sitting in my sunroom, deemed to large, one is en route from Schoolhouse Electric. I did do a Mostly Done post, which I updated this AM with pictures of the island light and I have linked it below Here is a link that might be useful: Localeater's Kitchen -Mostly Done post...See MoreNY Times Article: A Perfume Devotee in the Land of French Fragrance
Comments (7)This seems to confirm the Rose de Mai/May Rose of the Grasse region as Centifolia: sorry, I can only get the whole page to copy/paste.. Jasmine The variety we grow is Jasmine Grandiflorum, “large-flowered” jasmine. To preserve all its qualities, we pick it only at dawn, from July to October. Centifolia rose Or the “rose of one hundred petals.” Emblematic of the Pays de Grasse, this rose is endowed with an exceptional fragrance. The precious bloom is fragile: If not picked on the day it opens, it is unusable. It is thus gathered every day of the month during which it blooms, May, hence its other name, the May Rose. The olfactory note of the Centifolia rose is of unmatched subtlety, with floral notes, naturally, but also honeyed notes. Orange Blossom This bloom is found on our renowned bitter or Seville orange trees. It has an original note that is deliciously spicy and bitter. Springtime is when it blooms and when we harvest it by hand. The fruit and branches of the bitter orange tree are also used in perfumery. Tuberose Tuberose blooms in the summertime, rising from the bulbs we plant each spring. The notes are heady and sweet. Violet Only the leaf of the violet is used in perfumery. We harvest it twice a year, in May and August. The note of this plant is green and peppery. Madonna Lily The proudest of our flowers, Madonna Lily blooms along a tall flower stalk. The beauty of its large, pure-white flowers is matched only by its scent. Every June sees a riot of blooms. The note of this flower has a sweet, sensual, white flower character. Iris pallida This flower’s odoriferous principles (irones) are concentrated in the rhizome, which is harvested between August and September after at least three years in the ground and just after a rainstorm, which loosens the earth around it. If the rhizome is cut and dried, it produces what is called “black iris.” If it is scraped to remove the outer skin before being dried, the result is “white iris.” Drying is done on racks left in the sun. The rhizomes should then be kept dry in silos for two to three years before distillation. The note has a delicate violet-like character, powdery and slightly woody. Rose geranium The pelargonium family is quite large and rich with olfactory notes. The most widely used in modern perfumery is Perlargonium graveolens, with a lemony, peppery rose note. http://www.fleurs-exception-grasse.com/?page_id=662 - from the website of the Organic Growers Association of Grasse (not the correct name, which I've forgotten), linked to in the NYTimes article. Monarda, there's a lot more rose pickin' - and other gorgeous flower picking - going on in the video on their site, which I'm sure you would enjoy. Unless that's the video you were talking about? I would love to visit the region too - especially for the new wave of organic growers and the perfumiers who still use, or are reviving the use of natural plant ingredients in their products. Here's the video - click the main photo to play: http://www.fleurs-exception-grasse.com/?page_id=664...See MoreCharles Ross Homes
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