Shared posts

16 Apr 05:55

Don’t Settle for Being an “-er Brand”

by Denise Lee Yohn

As a member of a start-up advisory program, I regularly hear pitches from aspiring technology entrepreneurs. My job is to sort out the companies with potential from those that need to go back to the drawing board. One way I do this is to use what I call the “-er brand” filter.

Er brands rely on other products or brands to explain their own. Hyundai is an -er brand. Its brand appeal is based on the assertion, “We’re just as good as Lexus but cheap-er.” Burger King is an –er brand, copying McDonald ’s smoothies and wraps with claims to be light-er and healthi-er. When Microsoft introduced Bing, its assertion of offering a fast-er search engine than Google sealed Bing’s fate as an Internet service step-child.

Red flags go up whenever I hear a pitch that explains how a new offering is just like another but is small-er, bigg-er, thinn-er, light-er, fast-er, sexi-er, whatev-er. Hearing “we’re just like X brand but we’re…” sets off warning signals about breakthrough ability and long-term viability.

An -er position is a dangerous one to adopt. It relegates your brand to subordinate status compared to the brand used as your reference point – and it tells customers that your brand possesses only comparative value, rather than having its own inherent value. It also puts your brand under constant pressure to introduce new products on Brand X’s time line, because now your brand value is tied to Brand X’s product. You have little basis for achieving meaningful and sustained differentiation.

Great brands never settle for being an -er brand. The brands that capture the imagination of customers and investors alike are those that have no reference point other than themselves. Ben Horowitz of Andreessen Horowitz says his venture company invests in companies that present a breakthrough idea. “By definition they are not obvious. In fact, they seem insane. If they didn’t seem insane at the time, they wouldn’t be breakthroughs.”

That sets the bar quite high, and I understand not every product can be truly new to the world. But even if an offering is somewhat derivative, the brand can – and must — be clearly different. You shouldn’t have to use an existing brand to explain yours. A well-conceived brand platform and positioning can relegate competitors to irrelevance.

There are several ways to position a brand as breakthrough. Instead of – or in addition to — differentiating on the what of your brand, use the why, who, and how.

1. Why — purpose and values. A distinctive mission and values can be a powerful – and inimitable — way to connect with people. Dove showed how to break through in a commoditized category like bath soap with a compelling purpose, to celebrate every woman’s unique and real beauty. In the tech space, Etsy became so popular so quickly not only because of its unique product selection but also because of its commitment to the humanity and authenticity of craft.

2. Who — target customers. Some brands distinguish themselves based on who they’re for – and in some cases, who they’re not for. In the height of the flash sale website craze, Zulily was started as a site for discriminating moms. By positioning the brand between value-oriented mass brands and exclusive boutiques, the company attracted the attention of a certain type of shopper — and its success (consistent double-digit growth and a $2.6 billion IPO valuation in 2013) can be attributed to its continued focus on that target.

3. How – personality. When a unique brand personality manifests itself in a unique customer experience, it enables a brand to rise above competitive comparison. Southwest Airlines exists in a class of its own in large part due to its fun personality. Harley-Davidson, Trader Joe’s, and The Honest Co. are other companies that have leveraged their personalities to become extraordinary brands. Using brand personality in this way is not simply about developing creative communications; it’s about infusing every aspect of your operations with your unique character.

Every company chooses whether it wants to be a great brand or an –er brand. Great brands don’t settle for riding someone else’s wave. They chart their own course and invite the world to navigate around them.

30 Mar 14:37

Which Countries Smile the Most? — Design News

by Tara Bellucci
Pin it button

How happy is your country? By analyzing Instagram photos, Jetpac calculates how often people smile in their shots. Brazilians have the biggest grins, smiling in 60.5% of photos. The US smiled 29% of the time, and Japan came in last with only 9.8% of photos with happy faces.

READ MORE »

30 Mar 14:36

Bring in Spring: 10 Beautiful & Unusual Flower Arranging Ideas

by Nancy Mitchell
Pin it button

There's something about flowers. They have a certain magic I can't quite explain — having them around just makes everything a little better. If this neverending winter has got you down, why not bring some flowers into your home for a little almost-spring pick-me-up? And while you're at it, try one of these creative ideas for arranging flowers that even a novice can master.

READ MORE »

30 Mar 14:35

Have an Idea? It Could Get You a Free Private Island Stay — Design News

by Tara Bellucci
Pin it button

Writers on trains and thinkers on islands: having a great idea could land you a week's vacation on a private island for free. Swedish creativity expert Fredrik Härén offers up his two private islands near Stockholm and one in the Philippines to applicants as incubators for ideas.

READ MORE »

30 Mar 13:48

Lahmacun From 'The World's Best Spicy Food'

by Kate Williams

20140325-287477-cook-the-book-lahmacun.jpg

[Photograph: Kate Williams]

Lahmacun are Turkish flatbreads rolled up around a tomatoey lamb mixture, sprinkled with pepper flakes and topped with a spritz of lemon juice. They're a cousin of larger, milder pides, most often known as Turkish pizzas. The lahmacun in Lonely Planet's The World's Best Spicy Food are made from a simple yeast dough divided into small rounds, rolled out and topped with a saucy blend of lamb, tomatoes, onion, parsley, and spices. They're baked quickly in a hot oven and served as a snack, appetizer, or light meal.

Why I picked this recipe: It's hard to go wrong with lamb, tomatoes, and freshly baked flatbread.

What worked: These lahmacun are super easy to throw together if you're even mildly versed in homemade pizza.

What didn't: There is very little direction as far as seasoning goes. I'd recommend cooking off a little bit of lamb mixture in a skillet before baking the lahmacun to make sure you're happy with the flavor.

Suggested tweaks: I was curious about how Turkish salsa differs from the Mexican varieties in my grocery store. Turns out, they're similar except that the Turkish variety uses parsley instead of cilantro and often calls for pomegranate molasses. If you don't want to go to the trouble of using an authentic salsa, you can probably just skip it and add a bit of minced jalapeno to make up for the loss in spice. Bake the lahmacun on a pizza stone for the best results.

As always with our Cook the Book feature, we have five (5) copies of The World's Best Spicy Food to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.

Get the Recipe!
30 Mar 11:50

Peanut Butter Jelly Biscuit

by Marc

Peanut Butter and Jelly Biscuit

I guess you could say I’ve been on a bit of biscuit kick lately. Not only are they ridiculously quick and easy to make, the workable batter makes them perfect for filling with just about anything. With National Peanut Butter and Jelly Day just around the corner, what better way to pay homage to the […]

The post Peanut Butter Jelly Biscuit appeared first on No Recipes.

30 Mar 11:47

theonion: White House Sends Obama To 3-Day Management Seminar...

by nickdivers
30 Mar 11:31

Not sure how I feel about this Michael Bay reboot

by nickdivers


Not sure how I feel about this Michael Bay reboot

26 Mar 19:57

This is Pringles just giving up on pretending to be potato...

by bestrooftalkever-george


This is Pringles just giving up on pretending to be potato chips.

You don’t often find multigrain potatoes in the wild.

25 Mar 13:34

Confusing, stomach turning headline via the Daily Mail

by Jason Weisberger
Lindsaycdavison

@robyn & kevin...1st thing - you should follow Lau...Second thing -- did you have something like this in your southern high schools? (kevin I'm assuming you're from the south, might be wrong...) I had a "Save it til Mariage" pledge drive or something? i try to block out most of high school ha

I am an American. I have a daughter. We will not be doing this.

(Thanks, Susan!)

    






25 Mar 01:33

Here's Which of Sonic's 6 New Master Blasts You Should Try

by Todd Brock
Lindsaycdavison

dont' know if I would stray from the M&M, but these do look tempting...

From Sweets

20140313-286460-sonic-master-blast-group.jpg

[Photos of Master Blasts in clear glasses: Sonic; All others: Todd Brock]

The pointyheads at Sonic Drive-In chose the middle of winter to roll out their new line of frozen treats—the ice-cream-plus-mix-ins concoctions called Master Blasts. At first, I thought the timing was crazy; with much of the nation still stuck in the polar vortex, who's lining up to sit in the front seat of their car and get their mittened hands on a bunch of gussied-up milkshakes?!? Well, this guy, as it turns out. And now that I've tried all six Master Blasts, I'm hoping that Sonic uses from now until summer to refine a few of the flavors... and maybe take one or two out before ice cream season begins in earnest.

First, the good news. Sonic makes a big deal about their use of real ice cream*, distancing themselves from "some competitors" who apparently don't. And you can taste the difference, for sure. The hand-mixed stuff is rich and full-bodied and creamy and encourages you take a nap afterward... all plusses in my book of desserts.

*You can tell because they capitalize Real Ice Cream every time it's mentioned in their official press release, kind of like the Way the Founding Fathers would just Capitalize random Letters for no apparent Reason in the Declaration of Independence.

But a glass (or a Styrofoam cup) of Real Ice Cream is just a milkshake; it's the mix-ins that supposedly make it a gourmet innovation. And that's where the Master Blasts either sink or swim.

20140313-286460-sonic-master-blast-cookie-dough.jpg

The Cookie Dough Master Blast (all were $4.89 at my location, with a 70-cent upcharge to make it a large) was far and away my favorite of the bunch. Nothing crazy here, just vanilla ice cream with chunks of chocolate chip cookie dough dotting the whipped cream crown and mixed in throughout. But the cookie dough was soft and chewy, with just the right kind of sugar-gritty texture. There were enough pieces of dough that I never forgot what flavor I was eating, but not so many that they overpowered the ice cream. (Sorry... the Real Ice Cream.) I'll definitely be getting this one again.

20140313-286460-sonic-master-blast-caramel-brownie.jpg

The Caramel Brownie Master Blast was pretty darn good, too. Again, a vanilla base, but now it's blended with salted caramel and brownie pieces. I might have enjoyed a few more brownie pieces and think that caramel usually needs to be more pronounced in any dessert it's in, but those minor complaints could be by-products of throwing the kitchen into a tizzy by rolling up and ordering all six of these things at once. They're new enough that I saw more than one employee getting schooled on how to make them during my batch, and maybe a heavier hand was needed with that particular cup. Sonic does say that you can customize your Master Blast when you order, so try requesting "heavy on the brownies and caramel" and see what happens.

20140313-286460-sonic-master-blast-triple-chocolate.jpg

The Triple Chocolate Master Blast features those same brownie pieces, plus chocolate syrup and mini chocolate chips swimming in vanilla ice cream. Wait, vanilla ice cream? Yeah, seems Sonic uses only vanilla ice cream in their regular shakes and Blasts, and then turns it strawberry or peanut butter or chocolate or whatever with added flavorings. It didn't really matter, though; all I tasted was chocolate chips. They're such a distinct texture that whenever they hit my mouth, the rest of the flavor instantly goes away and my mind registers the entire thing as "chocolate chip flavored." So if you love chocolate chips, go for it, but true chocoholics looking for an overload might be underwhelmed.

20140313-286460-sonic-master-blast-turtle-pecan.jpg

The Turtle Pecan Master Blast suffers from the chocolate chip thing, too. Yes, there are pecan pieces in there. And the salted caramel syrup makes a valiant effort to be interesting (still too subtle, though). But this thing tastes like a Chocolate Chip Master Blast With Nuts to me. Not nearly turtle-y enough.

20140313-286460-sonic-master-blast-banana-split.jpg

Sonic really starts to go off the rails for me, though, with their fruit mix-ins. The Banana Split Master Blast is perhaps the prettiest in the lineup, judging from the near-neon pink beauty shot supplied by the company. The reality, though, was dull and barely-rosy, tasting mostly like chocolate chips (again, dammit!**)... only sort of like strawberries... and not at all like bananas.... until I got to a giant chunk of one at the bottom that managed to escape the blender blades. I wouldn't liken this to a classic banana split at all: no nuts, no cherry on top, not enough banana, only one ice cream flavor rather than the vanilla-chocolate-strawberry trifecta, and chocolate chips doing a poor job of standing in for the more standard chocolate syrup.

**Oddly enough, the only variety with chocolate chips to NOT be overpowered by chocolate chips? The chocolate chip-laden Cookie Dough... which you might expect to feature chocolate chips most prominently, since... well... duh.

20140313-286460-sonic-master-blast-pineapple-upside-down.jpg

But if that was a weak interpretation of its namesake dessert, the Pineapple Upside Down Master Blast misses the mark by a country mile. A shame; it was the one I was most intrigued by—pineapple upside down cake just doesn't get around much anymore as a trendy treat or funky flavor.

Here, the noticeable lack of the word cake in the name turned out to be telling; there are pieces of pie crust inexplicably mixed in. A pineapple upside down PIE?!? Did I just miss that one growing up? The crunchy texture was off-putting and distracting to someone who was expecting light and fluffy bites of cake. My brain was actually leading me toward the Nilla Wafers of a classic banana pudding (hey... maybe THAT should be a Master Blast flavor) until I hit the bits of pineapple. And although Sonic says there's salted caramel in there, I couldn't find it. Overall, this one was just weird, a strange mix of flavors and textures (acidic pineapple, crunchy pie crust, salted caramel) that don't really go together in any dessert I know of, and definitely don't call to mind the dessert it's named for.

I applaud Sonic's use of real ice cream, unnecessary caps aside. The base of the Master Blasts did feel like a step up from the sometimes-artificial-tasting Blizzards of the world. But perhaps they need to rethink some of the mix-ins at work with this new supposedly-permanent line. I'm not sure how well they live up to the Master Blast title, or even what makes them markedly more masterful than their six existing Blast flavors (like Snickers, Oreo, and M&M's) or their 25 milkshake varieties, which can get pretty fancy on their own (Coconut Cream Pie, Cherry Cheesecake, Peanut Butter & Bacon, etc.).

Still, high-quality ice cream with tasty ingredients mixed in is a good thing. And once the mercury climbs back above freezing, I'll probably find myself back at Sonic at some point for a Master Blast... Cookie Dough, anyway. (But truth be told, I'm already thinking about "customizing" my way to a Peanut Butter Cookie Dough with Bacon. You're welcome, Sonic... but hold the chocolate chips.)

About the Author: Todd Brock lives the glamorous life of a stay-at-home freelance writer in the suburbs of Atlanta. Besides being paid to eat cheeseburgers for AHT, pizzas for Slice, and desserts for Sweets, he's written and produced over 1,000 hours of television and penned Building Chicken Coops for Dummies. When he grows up, he wants to be either the starting quarterback for the Dallas Cowboys or the drummer for The Gaslight Anthem. Or both.

24 Mar 21:48

5 Hard-to-Kill Houseplants for Apartments with Low Light

by Kim Lucian
Lindsaycdavison

@dani...and me. i also kill things

Don't have plant FOMO just because your place doesn't get a lot of light. READ MORE...
24 Mar 21:47

New Website Grades Your Neighborhood — Design News

by Tara Bellucci
Lindsaycdavison

so they grade it on:
Scenic beauty
Weather
Crime
Air Pollution

That's bullshit. I would pobably add things like: walkability to restos, stores, transportation, etc.

Pin it button

It's hard to move to a new city and not know what you're getting into. Neighborhood Appeal is a new website that answers the question, "Is this a nice place to live?" Crowdsourced feedback and algorithms combine to display a simplified letter grade, from A+ to F.

READ MORE »

24 Mar 14:25

"Font Men" is Just as Wonderfully Geeky as You Want it To Be

by Jennifer Hunter

Perhaps you don't recongize the names Tobias Frere-Jones or Jonathan Hoefler but you've certainly read their work — every lower-case, upper-case and symbol of their designs. They're co-owners of Hoefler & Frere-Jones, the company which has produced some of the most successful and famous typeface designs ever.

Pin it button

Perhaps you don't recongize the names Tobias Frere-Jones or Jonathan Hoefler but you've certainly read their work — every lower-case, upper-case and symbol of their designs. They're co-owners of Hoefler & Frere-Jones, the company which has produced some of the most successful and famous typeface designs ever.

READ MORE »

24 Mar 09:19

Roasted Sesame Asparagus Toasts with Poached Eggs.

by Jessica

I realize that I may be taking my toast obsession a wee bit too far.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

I CAN’T QUIT THE EGGS.

But.

It’s Monday and I have the most perfect lunch for you to ever exist in the universe.

Well, besides tacos.

But I mean, like, the most perfect lunch to ever exist in the universe that will take you a teeny amount of time to make in your kitch. And you can still have time to make a margarita because… Monday.

Margarita Monday might be my summer (…spring) project.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

I’ve already decided that today will be a whole heck of a lot better than yesterday because I completely bit it in the grocery store while juggling a loaf of bread, a pineapple and a block of white cheddar.

We are talking like crazy wipeout – a slip so big that I nearly tore my jeans and had five people running up to me asking if I was okay while all I wanted to do was remain sprawled on the floor in my own puddle of awkward clumsiness.

P.S. I’m sure it had nothing to do with the four-inch wedges I was wearing because that’s normal life.

Therefore.

Today is better than yesterday.

Also because: runny eggs.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

Do you have any idea how much I love the asparagus egg combo? Here’s a hint. Sometimes… I eat roasted asparagus for lunch with fried or poached eggs. Like, that is it. And it’s all I WANT to eat. I adore it that much. No bacon or toast or anything.

It’s totally nuts.

So that means that I lose my freaking mind over it, because if it’s enough for me to love my lunch? It’s a thing. And then to go add toast? Ha. I’m done.

Oh! Except I added some lemon garlic aioli on the toast first.

Yes. I know. Life is fabulous.

And occasionally ridiculous.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

After I shared my last fontina-smothered roasted vegetable toasts with eggs, I thought I was done for a while. Well. I tried to be done. The list of things I will smash on toast is endless and diverse, so if I could have a blog of only things on toast? I’d do it.

But in the attempt to share all the different things I love to eat with my invisible internet friends, I’m at least trying to limit my toast “recipes” to once a month. Errr. Maybe twice. We shall see.

This isn’t any plain old asparagus. I like to roast it with toasted sesame oil and seeds – by far my favorite flavor to throw on the green stuff. It just WORKS.

Your perfect lunch is some thick and seedy toasted bread, a (rather heavy handed) drizzle of lemon garlic aioli, your sesame asparagus and a big fat egg. Cooked any way you like it. Even if you aren’t a runny yolk fan, hard boiled egg over asparagus is equally as fantastic.

Tryyyyy it. Puhlease.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

Roasted Sesame Asparagus Toasts with Poached Eggs

Yield: serves 4

Total Time: 35 minutes

Ingredients:

1 pound asparagus spears (about 20-25 thin spears), stems trimmed
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
4 eggs, poached or cooked to your liking
4 thick slices whole grain toast
2 green onions, thinly sliced

lemon garlic aioli
1/2 tablespoon dijon mustard
1 large egg yolk
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon whole grain mustard
a pinch of salt + pepper

Directions:

Preheat the oven to 400 degrees F. Spread the asparagus on a nonstick baking sheet in a single layer, then drizzle with the olive oil and season with salt and pepper. Roast for 15 to 20 minutes. When the asparagus is finished, remove it from the oven and immediately drizzle with the toasted sesame oil and seeds. (as a note, I like to whisk together the aioli and then poach the eggs while the asparagus is roasting.)

To assemble the toasts, drizzle the toast with a tablespoon or so of the lemon garlic aioli. Layer a few asparagus spears on top - as many as you want - followed by the egg. Season the egg with a bit of salt and pepper then sprinkle some green onions on top. Serve immediately.

lemon garlic aioli
Whisk together the dijon mustard, egg yolk, garlic and lemon juice in a large bowl until combined. Slowly stream in the olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in the whole grain mustard and taste, then season with salt and pepper as desired.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

Perfection right?


© How Sweet It Is

23 Mar 20:12

Banana Blondies with Chocolate Peanut Butter Ganache.

by Jessica

I’m making dreams come true in bar form.

Banana Blondies with Chocolate Peanut Butter Ganache I howsweeteats.com

Not the tequila type of bar, but the sugared-up type of bar.

Maybe we can do both? We should.

Together.

Banana Blondies with Chocolate Peanut Butter Ganache I howsweeteats.com

Banana blondies baffled me a bit. You know how when you add banana to anything – it tends to turn out fluffy and cakelike? Sort of like adding pumpkin to your favorite baked good?

Well.

I was adamant on making banana blondies that weren’t cake bars.

Here’s how I did it: the egg yolks and the brown sugar keep the bars a bit chewier. I only used two bananas so the cake texture didn’t take over the dessert. The result was a very slight cakey blondie, if you will. These aren’t super chewy like traditional blondies, however, they aren’t as cakey as these banana bread snack squares. They are the perfect blend of chewy and cakey bar. I’d say they lean more towards chewy.

And then.

THEN!

Banana Blondies with Chocolate Peanut Butter Ganache I howsweeteats.com

The ganache. Chocolate peanut butter, to be exact. In case the title didn’t convey it. It’s simply a mish mash of some of my favorite things. Favorite thing number one: bananas with peanut butter. That’s been a go-to snack of mine since I was a kid. Favorite thing number two: chocolate with peanut butter. If you don’t like chocolate and peanut butter together, I don’t even know where to begin.

Eddie doesn’t really *get* the heavenly combination and neither does my dad. Which makes exactly zero sense to me.

Give me a jar of peanut butter, a bar of high-quality chocolate and a spoon as my weapon. Destruction will occur.

Banana Blondies with Chocolate Peanut Butter Ganache I howsweeteats.com

The only thing as fabulous as those two combos is combining them together once more. Banana. Chocolate. Peanut butter.

And maybe bacon. I won’t even go there. (in public.)

Banana Blondies with Chocolate Peanut Butter Ganache I howsweeteats.com

Banana Blondies with Chocolate Peanut Butter Ganache

Yield: makes 9 to 12 bars

Total Time: 45 minutes

Ingredients:

1 cup loosely packed brown sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
2 ripe bananas, mashed
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

chocolate peanut butter ganache
6 ounces milk, dark or semi-sweet (your choice) chocolate, chopped
1/3 cup peanut butter
1/2 cup heavy cream

Directions:

Preheat the oven to 350 degrees F. Spray an 8x8-inch with nonstick spray, layer it with parchment paper and give it another spray.

In a bowl, whisk together the brown sugar and egg yolks until smooth. Slowly stream in the butter while whisking until combined. Stir in the mashed bananas. Add the flour, baking soda, and salt, stirring until a thicker batter comes together. Pour the batter into the greased pan. Bake for 30 to 35 minutes, or until the bars seem set in the center and are golden in color. Remove and let cool slightly.

chocolate peanut butter ganache
Add the chocolate and peanut butter to a large bowl. Heat the heavy cream in a saucepan over medium heat until it is hot but not boiling - just until bubbles form on the sides of the pan. Remove it from the heat and pour it over the chocolate and peanut butter. Allow it to sit for 1 to 2 minutes, then stir continuously until a ganache forms - this may take a full 5 minutes but keep stirring! Allow the ganache to cool for a few minutes before pouring it over the bars or serving it with a spoon.

Banana Blondies with Chocolate Peanut Butter Ganache I howsweeteats.com

pretty sure these should be your weekend plans.


© How Sweet It Is

23 Mar 20:01

You Auto-Complete Me

by Rue Rude
Lindsaycdavison

I guess I should start to remove some of Paris feeds. sadness...last day today!


>more

23 Mar 17:43

Visiting Paris: Finding Beauty In the Little Things

by Mike Kandel

HiP Paris Blog, Photo by Mike Kandel

The glass pyramids of the Louvre, the manicured grounds of the Tuileries Garden, and of course, the remarkable iron puzzle that is the Eiffel Tower. When planning a trip to Paris, worldly known sights like these intoxicate you with euphoric expectations. But when you step off the plane, you find that they are simply window dressings framing an elaborate web of breathtaking details.

HiP Paris Blog, Photo by Mike Kandel 5

While a view of the Eiffel Tower guarantees excitement (and there are many), Paris is a city you must tour leisurely. The true beauty of Paris is in its details.

Whether you’re snacking on a world-class éclair, window-shopping on Boulevard Saint Germain, or merely sauntering about, there are countless opportunities to find little nuggets of beauty.

HiP Paris Blog, Photo by Mike Kandel 4

Romance is omnipresent. To many, the idea that every day is Valentine’s Day in Paris is a gross stereotype intended to lure travelers who have never walked the cobble stone streets. But I’m sorry; everything you’ve heard is true.There is just something about Paris that is indescribably heart-warming. The simplicity is enchanting. It’s the man crossing the street with fresh baguettes in hand, the pleasant “Bonjour” you hear upon entry to any (and every) shop, the young (and not-so-young) couples entwined on park benches…

HiP Paris Blog, Photo by Mike Kandel 3

Art is a pillar of the city’s culture. It’s as magnificent as the Mona Lisa, or as simple as writing on the wall. But in most cases street art here is actually quite lovely, even appreciated. It adds character, and even bolsters the city’s irreverently romantic credibility.

HiP Paris Blog, Photo by Mike Kandel

One thinks of a city’s subway system as simply a way to get around, a place where you’d like to spend the least amount of time possible.  But the Paris Metro is critically important to the overall character of the city. Each station is different, many trains are dated, and the general experience is quite charming. Will you come across the occasional stench and dirt; of course, it’s a bustling urban metropolis after all. But if you can muster up the ability to look (and smell) past it, you’ll discover magic in these tunnels.

HiP Paris Blog, Photo by Mike Kandel 9

If you’re having trouble drinking the Kool Aid, it’s time to take a seat at any one of its hundreds (if not thousands) of cafés. Have a madeleine, sip some coffee, and take a deep breath. You’re in PARIS. Yes, it’s like that. It’s relaxing and invigorating, and the feeling is overwhelming.

One of the most delightful things about exploring Paris is that you never know what you’re going to find around the next bend, but it doesn’t matter because you know it will be charming. It’s hard not to photograph every street you pass.

HiP Paris Blog, Photo by Mike Kandel 10

Attention to detail is a staple of Parisian culture. I have left footprints throughout Eastern Europe, the Middle East, and the United States, but I have never seen a collective population more concerned with their appearance. It’s refreshing to walk down a street, ride a subway, even grab a coffee first thing in the morning, and be surrounded by people who have clearly given some thought to how they look. Even the dogs have fashion sense.

Beauty abounds, and Paris really does live up to the hype you’ve been fed all your life. It’s just as romantic, as delicious, as photogenic — truly everything you dreamed it would be.

Related links:

Written by Mike Kandel for the HiP Paris Blog. All photos by Mike KandelLooking for a fabulous vacation rental in Paris, London, Provence, or Tuscany? Check out Haven in Paris.

23 Mar 15:03

Parent to Parent: 10 Smart & Sage Pieces of Advice for Putting a Kids Room Together

by Carrie McBride
Pin it button

I've learned many things about parenting from fellow parents: from heart-to-hearts with close friends to one-off, casual conversations at the playground. No one has all the answers, but I'm glad to have been on the receiving end of some great advice. So it only makes sense that parents would have tried-and-true design and decorating information to pass on when it comes to putting a baby or child's room together. Here are ten smart and sage nuggets of advice straight from the mouths of parents who have shared their child's room with us.

READ MORE »

23 Mar 14:53

Reese Witherspoon Starts a Lifestyle Brand — Design News

by Tara Bellucci
Pin it button

The latest actor to jump into the world of home and design is Reese Witherspoon. Her unnamed project, for which she's brought on C. Wonder president Andrea Hyde, will emphasize her love of Southern style. The brand is expected to launch sometime next year.

READ MORE »

23 Mar 13:48

What's Next: Upcoming Trends in Color Combinations for Interiors

by Christine Lu
Pin it button

Let’s talk colors! The trends in 2014 for paint colors are some of my favorites yet, with the focus being on balancing the bold and soft, simplifying while personalizing, and looking outwards into the world for inspiration. Paint trends, or any trends for that matter, shouldn’t necessarily dictate your decisions, but they can be a really great way to stay informed about new ideas and color combinations that may inspire you and your particular space.

READ MORE »

23 Mar 13:47

Seasonal Switches: Easy Changes for Refreshing Your Space Throughout the Year — Apartment Therapy's Home Remedies

by Kimber Watson
Pin it button

The change in seasons is the perfect time to refresh and rejuvenate your home. Even the simplest of switches, like swapping out pillows and throws or organizing a cluttered corner, can have a dramatic impact. If you're looking for inexpensive solutions, you could work on a housekeeping or organizational project. If money isn't an object, splurge on a brightly colored rug. If you have more time than money, perhaps you'll be inspired to tackle a stenciled accent wall or some other DIY project. Whatever you choose, a seasonal change may be just what you need to breathe new life into a stale space. Here are some of our best ideas for how to do just that.

READ MORE »

23 Mar 13:47

Airbnb Valuation Likely to Be $10 Billion — Design News

by Tara Bellucci
Pin it button

Home sharing site Airbnb is in talks to complete a round of funding that will likely value the company at more than $10 billion. This would make the brand more valuable than large hotel operators such as Wyndham and Hyatt.

READ MORE »

23 Mar 13:47

Fear No More: 8 Baby Steps to Adding Color in Your Space

by Melissa DiRenzo
Pin it button

Are you afraid of color? I guess that's kinda dramatic. Are you unsure or maybe a commitment-phobe when it comes to adding color to your space? Or maybe you're more of a neutral type of person but wouldn't mind adding a pop of color every now and then when the mood strikes you. Me, I'm a coloroholic, so it was a good exercise for me to pull together these simple ideas of how to add a little color to your space with zero commitment. I mean it, no painting, no big investments you'll regret.

READ MORE »

23 Mar 13:41

800 Bitcoins Buys Bali Villa — Design News

by Tara Bellucci
Pin it button

In possibly the largest real world bitcoin purchase to date, an anonymous buyer has bought a villa in Bali for 800 bitcoins, or about $500,000. Ronny Tome, the villa's seller, told The Wall Street Journal: "The whole thing was done in an hour. If we had gone through normal bank transfers, it would have taken a few days or a week."

READ MORE »

23 Mar 13:36

(via Entertaining Genius: Flower-Studded Ice Cubes | Garden and...

23 Mar 13:19

U.S. Freezes Putin's Netflix Account

by nickdivers
U.S. Freezes Putin's Netflix Account:

BAN THE BOROWITZ REPORT

THERE ARE BETTER JOKES ON POPSICLE STICKS

23 Mar 13:19

think about it..

by nickdivers


think about it..

23 Mar 13:18

#noregrets

by bestrooftalkever-george


#noregrets

20 Mar 16:00

Zero Tolerance: Do You Have a Strict "Shoes Off" House?

by Andie Powers
Lindsaycdavison

nope. and it drives me crazy taking my shoes off

Pin it button

The other day, we drove past a house in our neighborhood that had a giant sign taped to the door that read "SHOES OFF!," written in permanent marker. I thought I ran a tight ship when it came to taking shoes off in the house, but apparently I'm more relaxed than I thought!

READ MORE »