my little chefs

I thought for sure that with the kiddos gone each morning and less creating together in the kitchen…would lead to a lack of interest within those realms.  But the opposite seems to be the case.  I came up the other afternoon to find a beyond beautiful (and edible) salad waiting to be enjoyed, courtesy of the dancer:  romaine, pecans, dried apricots, and cherry tomatoes to be exact.  And yes, she’d even cleaned up after herself.

Around the corner was a bake sale of sorts and a bread and butter brigade in honor of the new darling French bistro butter dish. ($10 steal for sure).  The explorer is probably enjoying the new kerrygold most…he’s had it for snack much this weekend:  ”butter toast not toasted”, as he likes to call it.

As for the builder, he dreamed of pancakes using cookie cutters.  We decided against the plastic…and were left with 3 metal.  We learned very quickly that you must spray the inside of each cutter with olive oil before each use.  Unfortunately, we also found that colored metal cutters lose their paint when heated…we ended up with beautiful heart-shaped pancakes, each edge trimmed in red.  Food for thought for sure.

Though we find ourselves rich with blunders within the kitchen, we find ourselves investing in future chefs either way…at least someday they will eat and enjoy eating well from their own recipes and discoveries right?!

A dancer appetizer: toasted whole grain tortillas (overcooked, which became chips), with fresh mozzarella  red pepper, avocado, and banana a top…revolutionary

What follies in the kitchen have turned to real joys for you and your love ones?  xo ~ katrina

some favorite eclectic kitchens

Traditional Kitchen design by Burlington Architect Smith & Vansant Architects PC

When it comes to kitchen style and cabinet choices…you can see that I’m really all over the board.

I think some important things to consider when designing your kitchen are:

• what do you cook most?  and how do you do it?
• which tools and appliances are you using?  how do you prefer to store them?
• how much personality do you really want in there?  or do you prefer it to be clean and simple?
• what do you really love?…use it and enjoy it in your kitchen

eclectic kitchen design by other metro architect elegueller arquitetos

I love love the handmade tile wall - Some of us like to have everything tucked in and put away…clean and out of mind right?

Contemporary Kitchen design by San Francisco Interior Designer Charles DeLisle

I like to leave a few things out (like my artisan mixer) to make a sculptural statement…and for ease of use.   And I’ve already chosen a few oil paintings to hang above the sink, range, and in the kitchen nook.

eclectic kitchen design by san francisco architect Andre Rothblatt Architecture

Are you the type that enjoys tools on the wall and pots hanging from the ceiling?  I personally love a few of the most-used pots hanging from the ceiling…tools and open shelving.  And do you like a hood above your range?  Or would you rather use the space for storage with a cabinet or open shelf?  I am too short for high cabinets…it’s just too dangerous, so we’ll not be having any, but some love love to have the accessibility and ease of over head storage.

eclectic kitchen design by new york architect Jane Kim Design

Are you looking for useful utilitarian industrial/rustic touches?

eclectic kitchen design by philadelphia general contractor Kenny Grono

Here is a beautiful backsplash design with open shelves & exposed beams.  Plenty of natural light and collections of things loved, but clean and crisp.

eclectic kitchen design by los angeles architect tumbleweed and dandelion.com

Another beautiful collection…everything in this kitchen feels like it’s always been there…so cozy

eclectic kitchen design by new york architect Knight Architects LLC

Speaking of always being there – the Robin’s Egg blue paint, retro fridge & stove, red doors, blue and green accents, for some, will never tire.

eclectic kitchen design by grand rapids interior designer Green Apple Design

Or would you prefer a light filled, charming and cozy cottage style?

For us, I believe, our kitchen will morphe and become as we change and grow…depending on the needs and desires of each family member…it will be a wonderful journey, I am sure!  What do you do and enjoy most in your kitchen (or future kitchen?)  Happy kitchen dreaming everyone! xo ~ katrina

favorite ranges for professional cooks…or professional eaters!

(photo above brittania oven range)

The designer and I were printing out spec sheets the other day for Paul-the-builder…so he could finalize the electrical in the kitchen.  The designer’s co-worker came in and was surprised at our “fancy oven.”

Yeah, the designer explained, all Katrina really wanted was a nice oven…she would have been happy in a tent as long as she had a nice oven range to cook on.    Sounds silly, but it is very true.  We spend most of our time cooking and creating in the kitchen.  And I’m an impatient gal when it comes to appliances (don’t like to wait for the dishwasher…so I wash by hand…love to cook multiple things in the oven and on the range), so I for one, am fabulously grateful.

Over the past few years I’ve researched how to make the most out of our kitchen and cooking area…the kitchen is a bit utilitarian and simple in so many ways…and I’ve read a LOT on professional residential oven ranges.   Sure, I’d heard about Viking and Wolf…but I wanted to know what else was out there and was happily surprised when I found out that many were high powering and also beautiful…in multiple colors!  There are mini sizes for those with limited space,  standard and a bit larger…to very large and in-charge oven ranges.   Options include: higher BTUs, griddle, grill, simmering plate, wok, rotisserie, warming oven, multiple ovens, several cooking modes, & several burners,  Here are some we admire and adore (but didn’t buy):

La Canche – by far my favorite.  I actually planned much of the kitchen’s budget around having this range.  But when push came to shove we found a scratch-n-dent of another wonderful brand that would work famously (we are so very excited).  I loved the functions as well as the style of La Canche.    It is a piece of art and will be forever in any home, I’m convinced.

Smeg – I have been in love with the Smeg retro fridges for years, but recently learned about their oven ranges.  Sleek and modern…and less expensive than many similar products.  They also have more traditional styles as well.

Aga – are legendary ..a great product that has been around forever.   Not much I can add except that they are sensational.

Capital – we fell in love with these, (again), for the function, high quality and low price.  Definitely worth a look.

La Cornue – Another classic that comes in so many colors with so many choices.

So there you have it…lots of fabulous ranges out there…what are your favorites, and where have you seen the best deals? xo ~ katrina

whole wheat & kamut artisan bread & more {5 minutes a day}

A while ago, I was looking for a no-knead artisan bread recipe my friend had shared.  While on my search I cam across the website: http://www.artisanbreadinfive.com/ I was intrigued.  They had many recipes that would fit those who liked the basic white flour loaf, to the gluten-free eaters, pizza & flat-bread, sourdough eaters, and even those who like to grind their own flour.

The couple that write the website have written their tips and recipes in 3 books.

The idea is to make one batch of bread dough a week.  The other 6 or so days, you pull off some of the dough, form it and bake.  Thus the 5 minutes a day.    So I of course took the challenge.

And I can happily say that we’ve been baking our own bread from our food storage (whole grains) nearly every day.  And it is easy!

It took me a while to decide how much dough to use, how hot, and how long to cook.  We all have our preferences right?  I began with the Whole Grain Master Recipe and the resulting recipe:

• 5 1/2 c whole wheat flour (I blended our hard white wheat berries in our blendtec)
• 2 cups kamut flour (blended berries in blendtec)
• 1 1/2 tbs yeast
• 1 tbs Real Salt
• 1/4 cup vital wheat gluten
• 2 tbs dough enhancer
• 4-4 1/2  cups lukewarm water
• 1-2 tbs flax seeds

1. In a large bucket or soup pot (like I’m using), combine all dry ingredients.
2. Add the water to make a very wet dough
3. Cover loosely and allow to rise 2 hours at room temperature
4. When ready to bake take a grapefruit-sized amount of dough, form it (without kneading or punching).  (I take it out after breakfast and bake it just before lunch time).
5. Place on a baking stone.  Cover with the seeds and cut 1/4″ lines in loaf to give it that artisan look (yes, you can also use your bread pans…it will just change the artisan look).  Allow to rise another 90 minutes.
6. Place stone mid-oven and bake at 400 degrees for 20 minutes.

Can’t tell you how happy I am with this recipe.  Do you have favorite bread recipes you’d be willing to share?

merry merry to one and all

hasten now, good folk of the village

hasten now, the Christ child to see

you will find him asleep in the manger

quietly come and whisper softly

hush, hush, peacefully now he slumbers

hush, hush, peacefully now he sleeps

Wishing you and yours the blessings

and light of Christmas…

all year long!

much love, the bergs

annie sloan chalk paint before & after dresser & pie safe

Special thanks to friends and family who’ve asked me what I’ve been painting lately…your remembering my love of creating warms my heart and has made the time pass till I can break out my paints once more.

I’m happy to report that last weekend I bought some new paint and began a new artful project.  For too long I’ve saved images, dreaming of beautifully restored furniture pieces painted in new colors, giving them new life and making them a bit more contemporary in the process.

Without sanding and priming: I am in love with Annie Sloan Chalk Paint.  Easy to apply, low VOCs, paint on metal too, and very forgiving.  Even the kiddos helped with the first piece:

Because it was my first attempt, I wasn’t quite sure what to expect and used 2-3 coats of duck egg blue, coco & old white everywhere…including the hardware.  Then we polished it with the clear wax.

When the designer came home, he was so impressed that he helped me haul the pie safe up and outside to the wood-shop…Grandpa Berg and Tyler’s wood-shop…I mean.  :)  It was nice to spend the weekend in there thinking of all the joy that was found working in that wonderful space.

Together we planned and painted the pie safe with the same color scheme (as they are the only Annie Sloan paints I have so far).  This time around we used one coat of duck egg blue and coco…the old white needed about 1 1/2.

Very special thx to:

• Annie Sloan of course for her delightful paint
• Andrea of Sticks & Stones and Pebbles & Twigs, from whom I first learned about Annie Sloan Chalk Paint
• Mindy of Salvage & Style Boutique for her encouragement & tips
• the designer & kiddos of course

Next project:  the kiddos have volunteered their dressers…i can’t wait to paint the salvage lockersintended for the mudroom, and I’d really like to try Miss Mustard Seed’s Milkpaint.  How about you?  Have you refinished furniture?  What products have you tried? Go ahead a link to your projects and favs below!  xo ~ katrina

carrot kamut corn bread with kale turkey walnut noodle soup

As the weather grows colder, I have found myself pining for cornbread, and to soothe some sickies, bone broth soup with whatever was around.   Freshly harvested carrots…we’ve found many ways to use them…why not in cornbread? I asked myself.  The designer was sure the kiddos would notice a color change.  Sure enough the batter is a lovely orange, but once baked…it really looks no different.  However, I do believe it is a bit more moist thanks to the carrot.  Enjoy!

carrot kamut cornbread

1/2 cup butter
2/3 cup raw honey
2 eggs
1 cup vili yogurt (I’ve also used raw milk, buttermilk & almond/coconut milk
1/2 tsp baking soda
1 cup organic corn grits/meal
3/4 cup kamut berries ground (becomes 1 cup kamut flour)
1/2 tsp salt
1-2 carrots (1 cup roughly chopped)

1. Preheat oven to 375 degrees.  Grease 11 x 9″ baking pan with olive or coconut oil
2. In blender, grind kamut berries.  Add remaining ingredients and blend till smooth
3. Pour into pan and bake 30-35 minutes

As for the soup…

turkey leftovers and bone broth
sliced carrots
diced red onion
garlic
1/2 cup walnuts
2 handfuls of fresh kale
whole wheat elbow noodles
a mix of Italian herbs

It seemed to help the designer recover quickly…:)

Here’s to a wonderful week of Thanks…I give thanks today for the abundance of beauty and goodness that I see all around me and find myself very grateful. xo ~ katrina