Rabbet joints may not be the prettiest of wood joints, but sometimes they’re just the best option you have. Here’s how (and when) to use them.
Rabbet joints may not be the prettiest of wood joints, but sometimes they’re just the best option you have. Here’s how (and when) to use them.
I banged my head against the wall one good time. I wanted cheesecake, like a really big slice of cold creamy cheesecake, and I wanted to do anything anything anything at all NOT to make a cheesecake. Headbang. How can I get to cheesecake into my face without leaving my house… without having to make an actual cheesecake? The last time I foil-wrapped and water-bathed a cheesecake was probably 1997. It ended in a tragically soggy crust and I’ll never do it again.
One good bang against the wall and presto! Ice cream is the answer. Cream cheesy and rich to mimic cheesecake flavors, berries because they’re purple and delicious, and chunks of graham cracker crumbs to simulate the all-important crust. Dreams: realized.
Basically, I’ll do anything not to get all the cheesecake flavor I can without actually making a cheesecake. Ice cream is my latest cheesecake hack. Past cheesecake hacks involve using a pie plate instead of a springform pan. I’m nothing if not clever in the kitchen. Salted Caramel Cheesecake Pie.
This ice cream is majorly easy! I don’t like an egg yolk-y ice cream base so I tend to skip the yolks.
Fortunately we have all the luscious fat we need with heavy cream and cream cheese!
I like to use brown sugar for a little extra depth to the sweetness, salt for balance, and bourbon because it’s awesome and it keeps the ice cream from freezing into an unmanageable block.
All of the ingredients are combined in the bowl of a big ol’ food processor. That’s right! This ice cream starts in a food processor.
If you don’t have a food processor, a high-powered blender will also work.
Milk and cream, cream cheese, sugar, and salt all twirled together and just like that! Ice cream base!
For the blueberry sauce we’ll combine fresh blueberries, sugar, cornstarch for thickening, as well as salt and lemon to bring out the flavors of the berries. A bit of water too.
The berries will burst and break down slightly and the whole mixture will thicken as it boils. Super easy!
Churned cheesecake ice cream is devilishly smooth. Seriously. either commit to going at it with a spoon straight from the ice cream maker, or don’t even go there. Once you start… game over!
We can totally talk about ice cream makers if you’d like although you probably have one cluttering up the way way back of your kitchen cupboards (I’m guilty too..). This Breville Smart Scoop makes fantastic ice cream because it has an internal cooling system. No need to chill a bowl. Also great, this Cuisinart 2-quart ice cream jammer… as long as you remember to keep the mixing bowl in the freezer.
We quickly transfer most of the churned ice cream to a freezer-safe container. In this case, my freezer-safe container is a metal loaf pan. I mean… why not?
Cooled blueberry sauce is added to the quickly melting ice cream and the two are swirled.
Large chunks of graham crackers are folding into the aaaaahhhh-it’s-still-melting-ice cream. More blueberries on top. And hey a few more graham crackers too.
Quick quick. Then we run to the freezer to let it all rest. Like seriously… run.
What do we want this ice cream to fulfill? Rich a cream cheesy? Check. Taste just like cheesecake? Check. Fresh sweet blueberry goodness? Check. Pretty purple color? Check. Crust-like graham cracker bits? Check. Once consumed, provides turbo energy for housecleaning and other mundane chores? Well, kinda. Check!
In creating these cement spiral staircases, Rizzi Studio combines a sophisticated design with a perfect technical core. Each of the projects acts as a connection between storeys, enhancing the value of the settings and accommodating the requirements of contemporary living. The self-supporting staircase winds around itself according to the available space in a harmonious upward crescendo to become a fundamental element of interior design as well as a functional feature. Individual prefabricated modules are put together to form self-supporting staircases, with 11 standard diameters of between 125 cm and a maximum of 300 cm, to offer fully customizable projects according to the finishes of the intended surroundings.
The logic behind the installation of Rizzi’s reinforced concrete spiral staircases drastically reduces installation times: individual unrefined steps are shipped and subsequently assembled directly on site. They include the tread, the riser and at either end the stringer which, when assembly has been completed, will form two spiral stringer boards notched to accommodate the reinforcement connecting the starting storey to the landing. The treads and risers can also be clad with wood, stainless steel, ceramic, marble and resin. [Photos and information provided via e-mail by Rizzi Studio]
The post Refined Contemporary Design: Self-Supporting Spiral Staircases by Rizzi Studio appeared first on Freshome.com.
Quick, clever, healthy breakfast ideas are something I'm always excited to discover. I'm talking about preparations you can make at home, in the morning, when you're often crunched for time. Nobody loves a leisurely brunch more than I do, but most mornings that's just not in the cards for me, nor, I suspect, for many of you. I landed on what I think of as a new healthy breakfast favorite this week, and instead of simply sharing that recipe, I thought I'd list it off with a handful of other feel-good day starters that are in regular rotation here - with an emphasis on the quick ones. I really love a savory breakfast, but savory or not, I try to make sure whatever I make has a good amount of protein, fresh ingredients, and some fruit or vegetables, and/or greens if possible. For example:
Five-minute Breakfast Tacos: If you plan ahead just a bit, these come together in minutes. This is what I've been eating for breakfast most of this week. Peel a hard-boiled egg*, smash it in a small bowl with a bit of yogurt or drizzle of olive oil. Heat a tortilla by throwing it down directly on a very low burner or gas flame. Flip it once or twice, until it is hot, and blistered a bit. Remove and top with the smashed egg, shredded greens, sprouts, micro greens, or chopped herbs. Add a drizzle of hot sauce or salsa. Done. Pictured above and below.
*I hard-boil eggs once or twice a week 6-12 at a time, and then place them back in the carton, so they're ready first thing in the morning.
Miso Soup: It's a traditional way to start the day in Japan, and I love how it makes me feel - warm, calm, cozy. Also, it can be as quick to make as a cup of tea. I put a dollop of good miso in the bottom of a cup or mason jar along with anything else I want, pour a splash of just-shy-of-boiling water in, stir to break up the miso, then add more and more water until the taste is the strength I'm after. I tend to add whatever is in the refrigerator to make it a bit more substantial and filling - a scoop of cooked barley grains, tiny cubes of tofu, cooked mung beans, etc. I did a post on miso soup a while back as well.
Crepes: Don't roll your eyes yet ;) I know it sounds time intensive, but crepes really aren't if you have the batter ready. I sometimes make a jar of crepe batter on a Sunday, and it's good until Thursday or Friday. Just give it a good stir, and into the pan it goes. A favorite version is as follows: make the crepe, when it is nearly done, pour one well-beaten egg on top of the crepe while it is still in the pan (less if you're using a small pan), allowing it to form a thin coating, then cook until the egg is set. Add whatever else you like after that - herbs, a little swirl of sauce or pesto, some chopped spinach, or a bit of cheese, or avocado. Fold and go. Here's the rye crepe recipe I use often.
Yogurt Bowls: (photo above) I think the key with yogurt bowls is to start with the best, plain yogurt you can get your hands on. Then add other ingredients. I'm always shocked at just how much sugar is in some of the pre-flavored yogurts out there. I had a vanilla yogurt the other day that was like melted ice cream - delicious, but not the best way to start my morning. I decide if I'm going to take a yogurt bowl sweet or savory and go from there. Some favorite combinations:
- Plain Yogurt + seasonal fruit + honey + something crunchy - for example: this Pluot & Poppy Yogurt Bowl,
- Plain Yogurt + pinch of salt + brown rice or barley + lots of chopped herbs + a pinch of turmeric + olive oil drizzle
- Plain yogurt + toasted walnuts + some crumbled toasted seaweed +and a bit of granola that is on the spicy/un-sweet side of the spectrum.
That's just a quick brainstorm - if nothing else, try the tacos. Curious about what your go-to healthy breakfast ideas are as well! -h
Some household items should be cleaned more frequently than others. If you have trouble keeping up with how often to clean stuff around your house, this basic, room-by-room infographic can help.
No matter how fabulous of a driver you are, there is a good chance you will be in a car accident someday. Here are my tips on how to protect yourself and your rights after the accident.
Most of us could use more counter space, but a simple folding bracket from the hardware store could be the solution to your storage woes. Install one and you can add working space when you want it, and then fold it away when you don't.
Multitools are awesome, but multitools that integrate into your day-to-day wear are even better. If you’re a fan of using hair clips, the Clippa adds in a screwdriver, wrench, trolley coin, ruler, and knife.
There are no classrooms that teach you basic hygiene growing up. Your parents may do what they can, but a surprising number of people make it to adulthood with gaps in their knowledge. We're here to help fill those gaps.
Sign language can be complex to learn because movements are difficult to convey without watching someone do them. This video dictionary helps you learn new words in sign language with actual humans demonstrating the movements.
The days really are warming. There are the prettiest strawberries in the market. It might almost be time to daydream about watermelon wedges. But… I still need soup. The unapologetically comforting kind of soup with soft carrots, big bites of chicken, almost too much thyme, and the fluffiest floating dumplings.
It’s Winter comforts in Spring. Let’s bridge the gap. You know… like wearing a light scarf or shoes with no socks… except this is food and way way delicious.
Boneless and skinless chicken thighs to start. I like chicken thighs because they’re more fatty and flavorful than chicken breast. Always go for flavor!
The meat is seasoned well and browned in hot hot olive oil. This is where the layers of flavor begin.
The holy trinity for soups! Necessary and proper: diced onions, sliced carrots, and sliced celery. Oh… a little garlic too, because YES!
Once the chicken is browned on each side it is removed from the pot and our vegetables are sautéed in the chicken oil. Dried thyme is added too. The saute heat helps bloom the flavor of dried seasoning.
Layers. More layers of flavor.
Once the veggies are softened a bit, time for the return of the chicken, this time with a bay leaf and chicken stock.
This is when the soup becomes soup! Veggies cooked down and chicken cooked through!
Green peas and fresh parsley to really brighten the whole pot.
Once the chicken is simmered to tender and cooked through, I remove it from the pan and chop-shred it. Technical term. I also burn the heck outta my fingers because the chicken is super steamy and I’m too impatient to wait for it to cool. Be like me!
Soup simmers and we make our dumplings.
Of course there’s butter.
I actually used King Arthur Gluten Free Flour Blend for these dumplings and they were delicious!
The butter is broken down into the seasoned flour mixture. A beaten egg and a bit of buttermilk to bring the dumpling dough together!
The batter will be homogenous, a little sticky but not too wet.
Ok! Game face! Time to dollop dumpling batter into simmering soup! (This is totally the best part!)
Grab a small spoon from the silverware drawer. Heap it up with about 2 tablespoons of dough and zing it right into the simmering soup.
Once all the dumplings are in and simmering, we cover the pot for 10 minutes to let the dumplings simmer and cook. It’s tremendous… like little biscuits in hot soup!
Warm and classic comfort in a bowl. And no… you’re not allowed to fish out all of the dumplings for your own consumption. I already thought of that and beat you to it.
Sergey Gotvyansky from NOTT Design Studio completed the “Two-Levels” project, a redesign of a family residence in Dnepropetrovsk, Ukraine. The result is an elegant home with a color spectrum based “on the balance of rough surfaces of concrete-like plaster and warm textures of American walnut, plus white background and black embedding details”. The new layout was planned around a long hall acting as the core of the home. This key area connects an attached living room to the right with a kitchen and dining zone to the left.
The second floor is described as a completely private area accommodating the master bedroom with the dressing room and the bathroom, children’s and guest rooms. Here are further details, as provided by the project developers: “Selection of pieces of furniture has been made according customer’s desire to have quality made-in-Ukraine furniture and use the least possible number of factory stuff, so all board furniture, complete kitchen, the table, the coffee table, beds are made on the authors’ sketches by local craftsmen.” Enjoy the virtual tour and let us know what you think! [Photography by Andrey Avdeenko]
The post House Redesign Abundant in Soft Walnut Hues: “Two-Levels” Project in Ukraine appeared first on Freshome.com.
Ring in the new year by adding these vogue styles to your kitchen—it will make your kitchen the life of the party for years to come. Image Source: Katie Rosenfeld
In the year 2015, the kitchen is not being built for just cooking. Rather, it is becoming a multi-purpose room that simultaneously allows restaurant-worthy meals to be made while also acting as the hub of all conversation, dining, social gatherings and festivities.
We already know that kitchens seem to have a magic power of pulling in the party—but in 2015 it’s a party room with more than one purpose.
So, let’s look at the hottest kitchen trends for 2015, and ring in the new year right with a new, en vogue kitchen:
Let’s look at the hottest kitchen trends for 2015, and ring in the new year right with a new, en vogue kitchen. Image Source: DDC NYC
2015 is the year to give your kitchen a bold upgrade. This means not being afraid to add a little color to your décor where you might not have expected it before. Sometimes it takes the creation of contrast to get the aesthetic look you’re aiming for—and bold colors are ‘it’ in 2015.
This year, try painting your cabinets any bold shade (dark or light). These bodacious colors naturally draw the eye in and create a focal point.
Be sure to pull all of your primary kitchen features together in an upgraded and modern fashion by balancing bold colors with lighter neutral tones throughout.
2015 is the year to give your kitchen a bold upgrade. Image Source: Top Notch DS
Your kitchen needs to be well-lit in order to keep up with your culinary adventures, but also provide the perfect place for conversation and mingling to happen at get-togethers.
Industrial-style lighting is very on-trend for 2015. What does this style look like? Well, it varies, but here are some key elements to look for:
Industrial-style lighting for kitchens is very on-trend for 2015. Image Source: Capital-Building
For 2015 the hot kitchen trend is very much an industrious one. Kitchens are taking on a new personality thanks to popular cooking shows that exhibit industrial kitchens that are outfitted with all the restaurant-quality fixings.
The kitchen island remains the center of the kitchen, but thanks in part to these television shows, the island has shifted. Mobile kitchen islands are all the rage and there’s clear reason for their rise in popularity. Built with function and efficiency in mind a mobile island gives you the benefit of extra counter space, without restrictions on your kitchen floor plan.
Kitchen islands that can be moved from place to place open up opportunities for space in your kitchen you wouldn’t have with a stationary island. And the style of island has begun to mimic a more industrial standard with steel wheels and stainless steel shelves.
The style of island has begun to mimic a more industrial standard with steel wheels and stainless steel shelves. Image Source: Jane Kim Design4) High Efficiency
When talking about kitchen trends for 2015, efficiency is all the rage. There’s no better place to put efficiency into practice than with your pantry shelves. Your kitchen pantry holds all your most essential kitchen items, and should be a priority when it comes to your kitchen upgrade.
Pull-out pantry shelves not only make the search for the right ingredient easier, but virtually painless. Shelves that pull out mean you’re able to see everything at once and just as easily rearrange.
Make this the year that you eliminate kitchen stress by adding a set of pull-out pantry shelves. You’ll kiss the days of digging in the dark goodbye when you’re finally able to visualize what you actually have in that pantry and find it within seconds.
There’s no better place to put efficiency into practice than with your pantry shelves. Image Source: Shelf Genie
In a similar vein of organizational thought this year, why not look into adding some vertical drawers to your kitchen? There’s no rule that says kitchen drawers have to be built horizontally, and if something comes along that makes life easier, 2015 should be the year to incorporate it into your kitchen.
Designers are adding (and sometimes hiding) these tall drawers in the most unusual places, taking advantage of otherwise wasted wall space.
This style of drawer also works well for those small and sometimes hard-to-store items like spices.
Designers are adding (and sometimes hiding) tall vertical drawers in the most unusual places, taking advantage of otherwise wasted wall space. Image Source: Vanilla Wood
Kitchen islands are becoming more than just a prep or serving station in 2015—they are acting as home and decor furnishings. This year, transform your kitchen from culinary base to display case with the addition of a unique kitchen island.
Consider incorporating glass or mirror doors on island storage units, or refurbish an old barn table into an island by adding lower shelving units for storage. Regardless of the style you choose, begin to look at your island as a style statement.
The island in the image below certainly makes an impact!
Kitchen islands are becoming more than just a prep or serving station in 2015—they are acting as home and decor furnishings. Image Source: Platinum BG
According to architect Stephen Alton, flooring options for 2015 are going to be amazing, particularly when it comes to the kitchen. Porcelain is going to be a popular flooring choice this year, especially for those on tighter budgets.
Available in many different colors, patterns, and textures, porcelain lasts as long, if not longer than many other flooring products— despite the images of fine china that the name suggests.
For those with higher-end budgets, more elaborate floor tiles will be popular such as the ones shown in the image below.
Flooring options for 2015 are going to be amazing, particularly when it comes to the kitchen. Image Source: Rugoraff
2015 is definitely looking to be the year of the tile as far as kitchen design is concerned. Not super difficult to install and available with colorful grouting options, there’s no reason to stop with a backsplash when putting tiles in your kitchen—why not cover an entire wall?
Consider tiling the interior of your kitchen sink—it’s beneficial on several levels. Not only does it provide a water resistant surface, but allows for easy cleaning that’s also pleasing to the eye. Colorful tiles in your sink give your kitchen a fun edge that allows you to incorporate bold hues you might not be brave enough to try on primary walls or backsplashes.
Tiles will bring a vibrant life to your kitchen décor that just wasn’t there before.
2015 is definitely looking to be the year of the tile as far as kitchen design is concerned. Image Source: Dan Waibel
Sometimes the best décor trends are seen in the details. Your kitchen is no exception to this rule.
The gleam of brass details can turn your kitchen into a very elegant space. Think shiny brass pendants, brass knobs, handles and brass facets.
If this shine it too much for your tastes, then try toned-down copper details instead. Either way, these gold-hued metals are very now.
The gleam of brass details can turn your kitchen into a very elegant space. Think shiny brass pendants, brass knobs, handles and brass facets. Image Source: Michelle Workman
If your smartphone can’t do it, then it can’t be done, right? Well, for many this is true, which is why a current trend in kitchens evolve around smart technology.
Take, for instance, the Anova Precision Cooker. This Bluetooth-enabled device allows you to connect to your phone, search recipes, and integrate the suggested cooking times and temps so that your food comes out perfect each and every time.
You will also want to embrace charging stations within your kitchen design—there are numerous hidden options to be discovered that won’t take away from the decor. Consider adding some unique technology to your kitchen, making it ‘smarter’ in 2015.
You will want to embrace charging stations within your kitchen design—there are numerous hidden options to be discovered that won’t take away from the decor. Image Source: LGB Interiors
Whether you decide to incorporate one or all of these fun ideas, it’s time to give your kitchen the modern boost it deserves for the year to come. Functioning as the central heartbeat of your home, putting some time and energy into small upgrades can go a long way towards making your kitchen the haven it’s meant to be for family and friends.
Make this year the one that takes your kitchen from standard to sublime. With a focus on efficiency, functionality and personal style, you can’t go wrong.
What trend do you want to add to your kitchen this year?
An organized interior helps make sure your guests focus on your aesthetic rather than clutter. Image Via: Dyer Photo
When most people think of interior design, they consider the at of revamping the look of a space – picking out paint colors and finding the perfect furniture. However, it’s also vital to consider the life that a space will have once a design is complete and is being lived in.
Home organization is that crucial element that keeps a design looking fresh long after you’ve completed the finishing touches. It’s an essential step to creating a look that you’ll love for years to come.
Whether you’re someone who needs to have every aspect of your home in order or you’re the type of person that’s more laid-back, every home should have some type of storage system in place. We’ve compiled a list of reasons why order is key, as well as some tips on how to make it happen. Give them a look. You may just be inspired to give your home an organizational makeover.
Proper organization helps pull a room together. Image Via: j Witzel Interior Design
Think about all the professionally-designed rooms that you see when you’re scrolling through Freshome or flipping through the pages of glossy magazines. There is one feature that sets them apart from real interiors. Simply, real homes often looked lived in while the staged photos leave nothing out of place.
Organization is the key to achieving that catalog look. If you look carefully at the pages of those photos, it’s clear that all of the everyday-use items in the room are stored in a specific and predetermined place, which creates a streamlined look.
One of the first steps toward getting your home organized is to find a place for those loose items so they aren’t left lying out and about. Challenge yourself to find spaces for all of your current loose items. Remember, if you can’t find a spot for something, it’s probably time to de-clutter.
Busy spaces like playrooms can especially benefit from an organizational touch. Image Via: Clean Design
At Freshome, we often talk about how important it is to strike the right balance of form and function. After all, it doesn’t matter how good a room looks, if you can’t live in it peacefully, right? By the same token, you won’t enjoy your space if functionality totally overtakes aesthetic appeal.
When you’re looking to organize your home, try to find storage solutions that also fit into the look of your home. Dual-purpose furniture, colored baskets, and built-in shelving that you can paint or stain are often the safest bets.
Honesty is key here, too. As you shop for storage solutions, think long and hard about how you’ll use the item before you make your purchase. Even if you have to search out multiple options before finding a solution that works for you, it will be worth the time in the long run because you’ll continually be inspired to put the piece to use once you get it home.
Built-in shelving is a great way to keep clutter under control. Image Via: Laura U, Inc.
It’s true. Proper organization can add value to your home. Whether you’re currently preparing to enter the real estate market or you want to stay in your home for a long time to come, it’s never to early to start taking the organizational steps that will keep your home in tip-top shape.
Think about it this way, if you were in the market to purchase a new home, would you want to have to wade through someone else’s clutter on a showing? Of course not. By welcoming buyers into an organized property, you not only show your home in its best light, but you also show them how they could potentially use the space.
Even if your not looking to put your home on the market right away, it’s never too early to put organizational systems in place. That way, if you do need to make a move, you’re not struggling to create order at a moment’s notice.
Make sure closets are organized on showings – you never know where people will look. Image Via: Capital Closets
All this talk about organization doesn’t mean much if you’re unsure how to put it into practice. We’ve asked designers to share their best tips on how they get – and keep – their homes in tip-top shape:
Julia Epstein Fasano: Buy as many [baskets] as you possibly can. They should all be made of the same material and the same color to create a cohesive look.
Lauren Makk: Find storage solutions for the unused spaces in your home.
Cheryl Eisen: When It Comes to Knickknacks, fill the space without overcrowding it.
Holly Becker: Hire a cleaning lady or a personal organizer, even a decorator, if you need to clean the slate and start from scratch. Sometimes you just need another person to step into your space and give you some encouragement and advice.
Aim for storage that fits your organizational needs and aesthetic taste. Image Via: Patrick Brickman
Home organization is the key to allowing you’re home’s design to continue to shine long after the last coat of paint dries. It doesn’t have to be difficult. Even the most laid back individual can keep a house looking photo-ready, if they find a storage system that fits their lifestyle. Check out our tips on how and why home organization matters and you’ll be off to a great start.
Are you super organized are more of a free spirit? Do you have any great organization tips? Share them with us in the comments below.
I get a lot of questions related to cookbook proposals. There are a number of reasons to write one. Most believe it's the step you need to take just before pursuing a book deal, which is often true. You write a proposal to get a book contract. To this I say yes, but that's only part of it. I'd argue that a good proposal has the ability to do much more than land you a deal. A book deal is just one of the first steps in the long, very collaborative process specific to bookmaking. The real challenge, as an author, is getting a book at the end of the process that reflects your vision, or what you imagine as the collaborative vision - a book that is the successful melding of everything you bring to the project, along with the expectations and insights of your editor, publisher, and readership. This is a very tall order, and difficult to achieve. I'm completing my fourth cookbook, and I feel like I'm always learning more about the process. That said, it has become clear to me, the proposal is a critical piece of the puzzle. It's an opportunity to communicate exactly what I hope to work on, in a very specific way to the individuals I'll be potentially be collaborating with. And it is a document to refer to along the way if/when, you find yourself in the weeds.
I thought I'd use the proposal I did for Near & Far as an example today, with the hope that aspects of it might be helpful to some of you. Please know this is a process that is highly variable, it differs greatly from author to author, agent to agent, etc. and it can differ based on a thousand variables. This is simply how I have come to think about it - a glimpse at how I took what I've learned from previous books, and used the proposal as a way to help establish what I hoped and imagined for my next book. What I wanted to reach for.
I write and photograph my books, so my proposals reflect that. I like to include sample chapters/recipes and structure - more of a show vs. tell approach, others like to explain what their concept is, but might include less example content. I've seen incredible proposals that are strictly text, or text + illustration. Some proposals highlight individually-driven projects, others are focused team projects, or brand-based books - it's a huge spectrum. I've also seen proposals that are nearly completed manuscripts.
Pre-proposal: Let's talk about the stretch of time I think of as pre-proposal. It's important, and I feel like it's the stage many authors rush. For me, the more time I spend in pre-proposal mode, the better for the book in the end. I don't typically develop a formal proposal until I have about half of a book manuscript (and related photography) completed. At that point, I've spent enough time with the material and concept to know exactly what I want to do (and why), and I have a clear idea of how to finish. I understand the minutiae of what that will take, and what sort of timeline I need. All the while, I try to weave this process (or writing, cooking, and photographing) into my day-to-day life, around other projects, in a way that is maintainable. It isn't an option for me to drop everything and work exclusively on a book. I'm strict about taking as much time as I need, and seem to be on a 4-5 year cycle at this point. Because I don't like to feel rushed or overwhelmed, having content completed at the time I submit a proposal feels right for me. I like the idea that there will (or won't, if there's no interest) be very specific support related to the content in the proposal, and the way it is presented, minimizing surprises later.
Here's a look at my proposal process:
- 1. Once I've established a theme or general concept - start a binder, fill it with plastic sheet covers. Start adding content, stories, photographs, and recipes to it - copies of pages from journals, scraps of paper, notes, etc. One chunk or recipe, photo, or story per sheet. I like the plastic sheets because you can easily move things around with an eye toward flow, pacing, etc. Not just in the text, but also related to design and imagery as well. I like having a physical object to use and experiment with from the very beginning, and I maintain versions of it through to the end of the book process (in parallel with Word docs)...
2. Let the binder sit, adding to it when inspired, or when something feels right. I tend to stay at this stage for a long time.
3. Mock up Proposed Table of Contents (work / rework / play around)
4. Mock up Proposed Recipe List (work/rework/play around) Go back to step 2. Repeat as long as necessary.
5. Last, construct a digital version of the proposal, using the contents and structure of the binder as a blueprint. I use Adobe InDesign for this, but I imagine you could use whatever program you're comfortable with - Word, Photoshop, Ilustrator, even HTML.
Near & Far Proposal Structure: (Below)
- Sample Table of Contents
- 1 page proposal description (concept + short bio)
- Sample content (section openers + recipe pages)
- Past quotes & endorsements
This is what my proposal for Near & Far looked like. It's more for you to see the general vibe and structure versus reading the actual text, headnotes and recipes at this point. Following this graphic, I've included the first few pages of the PDF of the final version of Near & Far in a second big graphic. This way you can start to see how things shaped up. The point being, at least in my case, the proposal directly informs the final book. You can see how the fonts, design, and details evolved, but that the spirit is very much in line with the original proposal.
A sampling of finalized pages from Near & Far after going through editorial, design, and production process. (Below)
While the final version of Near & Far isn't in my hands quite yet (it's a Fall release), writing a proposal document in this way helped me establish a bit of a guiding light not only for myself, but also all the people who would eventually be involved at one point or another in the process. It's going to be different if you're a chef at a restaurant collaborating with a co-author, or if you're writing a trend-specific topical book with a quick turn-around, or if you're writing a culinary memoir. In any case, the proposal is an opportunity to communicate the spirit and specifics of an endeavor you think is worth pursuing.
One last note, related to a realm and process where projects are inherently dynamic and always changing. If you're working on a cookbook that is evolving dramatically from an intital proposal, it might be worth updating your proposal into a more current "vision document" of sorts - to help the process, wrangle cats, and get everyone involved looking and reaching in a similar direction. It can save a lot of time and frustration, and potential do-overs.
Hopefully this lends a bit of insight into this slice of the cookbook making process. There are a lot of informative voices out there if you poke around a bit! Here are a few other good links related to the early process of proposing and conceptualizing a cookbook to send you on your way. Although, I'm sure I'm missing many others, feel free to shout them out in the comments:
- Writing Your Own Cookbook (David Lebovitz)
- So You Want to Write a Cookbook (Michael Ruhlman)
- How to get a Cookbook Published (Andrea Nguyen)
- How to Write your First Cookbook (Alice Hart)
Near & Far Series:
- A New Cookbook
- Writing a Cookbook Proposal
- I have some ideas of what I might speak to next in this series, but let me know if you have more ideas. Some of you have already given me some great prompts. -h
Whether you're vegan, have an egg allergy, or are simply out of eggs, there are plenty of situations in which you might be looking to swap eggs for something else while baking. While sifting through the Internet (pun intended), we discovered a handy infographic worth bookmarking for those occasions.
There's nothing like enjoying a family meal around a dinner table you built yourself. These plans for a farmhouse table date back to when actual farmers (not furniture makers) built their own furniture, which means you can too.
Your mother's missive to "Be polite!" might suffice to help you get by as a tolerable guest. But if you really want to shine as an exceptional and always-welcome guest, you may want to add a trick or two to your traveling bag.
Getting kids involved in the kitchen is one of the best ways to raise healthy eaters, and even preschoolers can help out. This chart lists the skills kids can learn as they grow.
Whether you need a project table for hobbies or you just need something when guests are around, Make shows you how to build a simple little table that assembles in seconds and folds flat for easy storage.
With archaeology serving as a backdrop to old-fashioned adventure stories, you probably have some diverse images of what it means to be an archaeologist in mind. The truth, unsurprisingly, is less about treasure hunting and more about the methodic analysis of historical sites.
Characterized by Australian modular building expert ArchiBlox as the world’s first carbon-positive prefab living unit, the Archi+Carbon Positive House is designed to be self-sustainable. According to the project developers, the new project “provides the option for a more environmentally-conscious design, through both reducing embodied energy that accompanies new-home construction and maintaining positive-energy production.” The photos below depict the project entitled ‘Carbon House 01′, the first out of four models envisioned so far.
Reducing heating and cooling costs is cleverly achieved through a series of passive design strategies, without compromising in style and overall appearance. These include in-ground cool tubes, sliding edible garden walls to reduce sunlight infiltration, and a green roof for increased thermal insulation. “Additional gains in thermal performance are achieved through the structures’ air-tightness which sustains the heat or cool inside and a ‘buffer zone’ which separates the thermal conditions of the exterior and interior areas. Further sustainability is achieved through double-glazed and thermally broken windows, solar power utilization, and water recycling implementation”, explained the architects.
With a total living surface of 53 square meters (plus a 23 square-meter deck ), one living area, kitchen, dining zone, one bedroom and one bathroom, this sustainable unit is a cozy place to call home. [Photography by Tom Ross]
The post First Carbon-Positive Prefab House Produces More Energy Than It Consumes appeared first on Freshome.com.
We talk a lot about doughnuts and waffles. We talk about my cat a bit too much. We talk about New Orleans and beignets and parades, and beads. We could, if you’re at all interested, talk about how many peanut butter cups I just shoved in my mouth. That conversation would be short and barely interesting. 6. That’s the number.
Today let’s talk about 7 ways to be a better baker. A few small tweaks and little nuggets of advice to build confidence in the kitchen. Read through and leave a comment below if any questions come up for you! I want us to be the best bakers we can be.
Cookie dough above: Vanilla Bean Confetti Cookies.
1. You’re only as good as your relationship with your oven.
Well, unless you’re a raw pastry chef, in which case, cheers to you. No need to have the fanciest, latest and greatest oven. It’s more about your relationships, how well you know each other, and how readily you accept all the quirks.
Some ovens have hot spots, little zones in that hotbox that are hotter than others. Get familiar the hot spots by seeing how a cake browns in the oven. Is one side more golden or burnt than another? Take note and rotate the your cakes and breads during baking.
Stop what you’re doing right now and invest in an oven thermometer. A gauge inside the oven is the only way to know how hot the hot is. Sometimes the dial doesn’t reflect the actual heat correctly.
2. Yes you have to follow the directions, mostly.
Baking is a delicate balance of flours, moisture, leavening, and heat. A recipe is there to hold your hand, lead the way, and give you a high-five at the end. You’ve got to trust the recipe to be good. Sometimes they’re not, but you have to trust the process, cold butter, buttermilk and all.
Here’s how to read a recipe. It’s nice to know how to read a map.
3. If you’re not using a scale, here’s we measure flour. It’s important.
4. Waste Not, Want Not
So often I end up with a container full of egg whites after making ice cream, a small handful of pecans, and leftover fresh herbs from various baking projects. Don’t throw these things away or let them languish to death in the refrigerator. Delicious treats come from leftovers! Don’t let em go!
• Turn egg whites into crisp Vanilla Bean and Cocoa Nib Meringues!
• Toss pecans, and whatever other nuts you have on hand into a batch of Oatmeal Cookie Granola!
• Smash leftover herbs into butter with lots of salt and call it Super Herb Butter. Delicious done!
5. Cakes can fall in the oven.
That’s not just something your grandmother said to get you from jumping up and down indoors. Cakes need a bit of care even when they’re in the oven. There’s a critical stage about 12 to 18 minutes of cake baking where the leavening and eggs are doing their best to support the rise of the cake, if you jostle the cake by rotating it in the oven during this period, the cake could sink in the center. No good.
6. Underbake or Overbake?
Overbake: charred things, toast, hot dogs, and really nothing else.
7. Even the best bakers HATE a springform pan.
They always leak and make for really infuriating and soggy cheesecake crusts. It’s not right to blame yourself. They’re just the worst. And don’t even get me started about wrapping the springform pan in tin foil. That worked for one person once and then never again.
What’s the work around? A pie dish. See: Salted Caramel Cheesecake Pie
7. It is my mission in life to get you to make great pie crust from scratch.
Not an exaggeration. Pie crust is the perfect balance of fat and flour that combines, chills, and bakes into the perfect vessel for sliced fruit and hot oven temperatures.
Perfectly flakey pie crust requires a few things: gumption, guts, love, tenderness, confidence, and patience. Luckily you have all of those things. And butter. Don’t forget the butter!
And don’t even think about buying one of those freezer-section pie doughs. I’ll know and I’ll come squint my eyes at you.
Happy Baking! With love and butter.
Even kids as young as two can help around the house. If you're not sure what kinds of chores to assign your little (or big) kids, this printable chore chart offers age-appropriate suggestions.