The devil, as they say,

January 27, 2020

is in the details. Take this plywood clad kitchen. No moldings or unnecessary trim, illumination provided by minimalist ceiling mounted sockets with silvered bulbs, seamlessly integrated stainless steel top and back splash and a near invisible flush mounted exhaust fan. simplequietmodern perfection. The simplicity of the design elevates the humble plywood to an entirely new level. I can see a similar stunning end result if the ply were swapped out for OSB, providing an equally elegant color and texture. All that’s needed is a place to perch while you wait for the pot to come to a boil or the oven timer to go off. Arne Jacobson’s 1955 High Dot Counter Stool, in black steel and leather, is light enough to compliment without distraction.

 

 

 

 

 

 

 

Kitchen photos: Marie Francois Plissart via: Remash.tumblr.com

https://hivemodern.com/pages/product13015/high-dot-stool-2-pack-arne-jacobsen-fritz-hansen

osb photo: gp

Snowed in…

January 19, 2020

or, just off for the long legal holiday weekend? Either way it’s a great time to pull together the latest entry in my Meatless Monday arsenal…G’s Jacked-Up White Chili. An easy enough transformation really, I simply replaced the cooked chicken thighs in a favorite white chicken chili recipe with canned green Jackfruit in brine from Trader Joe’s. A handful of pantry items, minimal prep and a quick cook and we’re starting the year off right with a hearty and healthy snow day lunch or simple supper.

 

photos: gp

 

 

 

 

 

Time Flies

January 12, 2020

Well, it just does. There is no other explanation for the fact that simplequietmodern has just celebrated it’s eighth anniversary. At this time each year I am always interested in what subjects, products or photos you’ve been drawn to most. Black fences seems to have shot to the top of the list again along with a few of my favorites from Heath Ceramics…their new Muir flatware, classic field tiles and the updated Coupe line of Edith Heath’s iconic dinnerware. The simplicity of Spring flowering bulbs rounds out the top 5. Nice. So, thank you for faithfully checking in and checking things out…for indulging me in inspiring you and for your continued support and friendship.

 

 

 

 

photos:

Black fence: https://www.gardenista.com/posts/trend-alert-black-fences/

Muir flatware, Coupe Line and Heath Field Tile: https://www.heathceramics.com/

Tulips: gp

 

It’s A Date

December 29, 2019

It’s no secret that I prefer an assortment of “befores and afters” when gathering for the holidays, particularly New Years. Who couldn’t be satisfied with an assortment of appetizers, a glass of something sparkling with a finish of a little something sweet? That said, it’s not ever a bad idea to switch things up and add a something new to your usual mix. I first got hooked on stuffed dates at a favorite restaurant last winter but put off making them at home figuring they were too time consuming. Once I realized they were easily made ahead of time and rewarmed prior to serving, well that changed things. While there is a bit involved in prep, there are only a few ingredients…three actually…plus two pantry items for the glaze…pitted dates, blue cheese and bacon plus a little apple cider vinegar and maple syrup. Stuff pitted dates with a bit of your favorite blue cheese. Cook thin bacon that has been cut in half lengthwise until nearly crisp. While the bacon is still warm wrap each date with a slice and secure if necessary with a soaked wooden pick. Place wrapped dates on a foil lined baking sheet and brush with a glaze made of equal parts maple syrup and apple cider vinegar. Heat in a 400 degree oven brushing with additional glaze until warmed through. That’s it…done. Fair warning, these will go fast so plan accordingly.

While you’ve got the oven on you might take a few extra minutes to knock out a batch of gougere and check your supply of gougere’s best buddy…Champagne. The recipe can be found here. https://simplequietmodern.com/2012/12/18/gougere-i-think-its-french-for/

photos: gp

 

 

 

 

 

 

 

 

 

 

Down To The Wire

December 24, 2019

Is it just me or has this holiday season seemed like a “drive by”?  I know, with all good intentions of getting your shopping completed early, you find yourself feeling totally behind the eight ball with the clock ticking down fast. Enter the gift card. A quick trip the the grocery store will have you leaving with a pocketful or simpler yet, an hour or so online will have you checking off that list with lightning speed. In no time…in a word…DONE. From cookies to cashmere, wine to winter coats there isn’t anything that isn’t available with a gift card and what recipient wouldn’t love one?  Selecting exactly what they’d like beats having to make a return or exchange by a long shot. Santa has already started his trip on the other side of the world, so if you still have gifts to buy you better get on it.

photo: gp

 

 

 

 

 

Happy Ending

December 20, 2019

Another twist on Nigella Lawson’s Meringue Gelato Cake? Yes sir. Last year’s candy cane version was such a hit I couldn’t resist trying to see how it worked with chocolate and coffee. Turns out it’s fantastic. And, with only the slightest tweaks to the original. I started with stirring two Tbsps of turbinado sugar and two rounded Tbsps of instant espresso powder into 1 1/4 cup whipping cream until dissolved. Chill the cream, your beaters and bowl while you prep a standard loaf pan by lining it with plastic wrap leaving enough overhang to cover your contents once the pan is filled. Then shave into thin shards 1 oz. of semi-sweet chocolate and crush two cups of store bought chocolate meringues…in this case, Trader Joe’s Cocoa Chip. Whip the flavored cream to soft peaks and gently fold in the crushed meringues, chocolate and two tablespoons of Bourbon until combined. Fill the prepared pan with the mixture, smooth, cover with plastic wrap and freeze for at least eight hours or over night. To serve, umold onto a serving platter and cut into slices. Serve with a simple sauce of equal parts semi-sweet chocolate and cream with a dusting of crushed caramelized hazelnuts for a lovely crunch.There you have it, a perfect ending to your holiday feast. Serves 6-8. Simple enough.

 

The candy cane version from last Christmas can be found here. https://simplequietmodern.com/2018/12/23/simple-finish/

photos: gp

 

Not only today,

November 28, 2019

but every day. In all things, give thanks.*

Happy Thanksgiving.

 

 

 

 

* Thessalonians 5:18

photo:gp