Thursday, January 27, 2011
Interesting Light Fixture at the Golden Nugget Casino
Last weekend I attended the Interior Design Society National Leadership Conference in Las Vegas. All of the other chapter presidents from across the nation were there and everyone I met was fabulous, especially the ladies from Houston and Dallas. While I was there I saw the most interesting light fixture in the lobby of the Golden Nugget Hotel and Casino. I took a photo of it and wanted to share it with all of you!
Tuesday, January 25, 2011
Old Wardrobes Become Pieces of Art
While stumbling around on the internet I came across these interesting cabinets and wardrobes by Argentine artist Lucas Risé. Mr. Risé uses old worn down furniture and paints beautiful murals on them turning an eyesore into a work of art. To see more of his work go to sansparapluie.com.
"Violin"
"Circus"/"African Whimsical"
"Nigeria"
"Japanese Garden"
"Africa"
Thursday, January 20, 2011
Circle C Ranch Chili
Step 1
2 LB (Chili Grind) Sirloin Steak
1 LB (Hamburger Grind) Round Steak
½ LB Jimmy Dean Hot Sausage
Brown the meat, drain and set aside.
Step 2
2 Pieces of Pepper Slab Bacon (2 T of drippings)
2 Onions
3 Cloves Garlic
Fry 2 pieces of pepper slab bacon until there is 2 T of drippings. Remove the bacon. Put the onion and garlic into the food processor and blend until fine. Brown the onion and garlic lightly in the bacon drippings until soft. Add the meat.
Step 3
1 10 oz Can Rotel Tomatoes with Green Chilies (Original)
2 T Fresh Oregano
2 Serrano Peppers
1 14.5 oz Can Beef Broth
Blend the Rotel, Oregano, and Serrano Peppers in the food processor until fine. Add the blended vegetable mixture and the beef broth to the meat. Cover and simmer on medium-low for 30 minutes.
Step 4
3 T Chili Powder
1 T Cumin
1 t Paprika
1 t Ground Mustard
½ t Salt
½ t Celery Salt
1 t Chicken Granules
½ T McCormick Pepper Blend
1 8 oz can Tomato Sauce
1 Bottle Dark Beer
Add all of the ingredients in step 4, cover and simmer on medium-low for 1 hour.
Step 5
1 T Cumin
1 T Bolner’s Fiesta New Mexico Chili Powder
Add the next two ingredients and simmer on low with the lid off for another 30 minutes or until the chili is at the desired consistency.
2 LB (Chili Grind) Sirloin Steak
1 LB (Hamburger Grind) Round Steak
½ LB Jimmy Dean Hot Sausage
Brown the meat, drain and set aside.
Step 2
2 Pieces of Pepper Slab Bacon (2 T of drippings)
2 Onions
3 Cloves Garlic
Fry 2 pieces of pepper slab bacon until there is 2 T of drippings. Remove the bacon. Put the onion and garlic into the food processor and blend until fine. Brown the onion and garlic lightly in the bacon drippings until soft. Add the meat.
Step 3
1 10 oz Can Rotel Tomatoes with Green Chilies (Original)
2 T Fresh Oregano
2 Serrano Peppers
1 14.5 oz Can Beef Broth
Blend the Rotel, Oregano, and Serrano Peppers in the food processor until fine. Add the blended vegetable mixture and the beef broth to the meat. Cover and simmer on medium-low for 30 minutes.
Step 4
3 T Chili Powder
1 T Cumin
1 t Paprika
1 t Ground Mustard
½ t Salt
½ t Celery Salt
1 t Chicken Granules
½ T McCormick Pepper Blend
1 8 oz can Tomato Sauce
1 Bottle Dark Beer
Add all of the ingredients in step 4, cover and simmer on medium-low for 1 hour.
Step 5
1 T Cumin
1 T Bolner’s Fiesta New Mexico Chili Powder
Add the next two ingredients and simmer on low with the lid off for another 30 minutes or until the chili is at the desired consistency.
Tuesday, January 18, 2011
IDS National Conference Registration Still Available
Not registered for the IDS National Conference yet?
Registration for the National Conference will be open on Sunday,
January 23, 2011 from 7:30 am - 9:30 am at the Las Vegas Design Center
(located in the World Market Center) in Bldg C, Room C176.
Why should you attend 'Design Your Future'?
The 2011 IDS National Conference was designed with YOU, the residential interior designer, and YOUR future in mind. Attend this intensive one day event to equip yourself with marketing and business strategies that you can incorporate into your business immediately and see results. In today’s economy it is important to recession-proof your business and stay a step ahead of the competition...make the economy work for you and not against you. Walk away re-energized and equipped with the necessary tools to Design Your Future!
Learn how to...
- Combine low cost marketing strategies into a marketing plan that benefits your business
- Incorporate green design into your existing design business
- Increase public awareness of your designs and grow your business
- Deal with difficult clients and find the right clients for you
- Get paid what you are worth, attract the right clients, and build credibility in your community
- Meld Search Engine Optimization, social media, and your website to increase your findability
and visibility online - Bring affluent clients to your business through luxury marketing
- Pull all of the strategies together to revitalize and grow your business!
It’s Your Future…can you afford not to attend?
In conjunction with the Las Vegas Market
January 24 - 28, 2011
http://www.robinbondinteriors.com/
IDS Member - $129
Non-Member - $149Thursday, January 13, 2011
Texas Hill Country IDS January Meeting Next Wednesday
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Tuesday, January 11, 2011
2011 Color Trends in Design and Fashion
This year’s color trends can be broken down into four basic themes: The Farm, Order, Escape, and Tribal. This colors will be everywhere in 2011, prominent in interior design and on fashion runways.
- The Farm
- Order
- Escape
- Tribal
Thursday, January 6, 2011
Bond’s Three Bean Soup
I was in the mood for bean soup after Christmas and came up with this recipe that is great for a cold day.
1 Cup Dried Pinto Beans
½ Cup Dried Lima Beans
½ Cup Dried Split Peas
6 Strips Slab Bacon
1 Onion
3 Cloves Garlic
¼ t Curry
1 T Chili Powder
1 t Salt
1 t Crushed Bay Leaf
1 t Oregano
½ t Rosemary
½ t Marjoram
½ t Thyme
½ t Basil
½ t Pepper
2 Cups Chopped Celery
1 10 oz Can Rotel Diced Tomatoes
2 14 oz Cans Chicken Broth
5 Cups Water
8 oz Pkg Fresh Mushrooms
3 T Chopped Fresh Parsley
Measure out and sort through the pinto beans, lima beans and split peas discarding any bad beans, rocks or dirt. Wash the beans, cover them in a Dutch oven and let them soak overnight. The next day, pour the water off of the beans, rinse again and set them aside.
In a small bowl combine all of the dry spices and mix them together. Set aside.
Cut up the bacon into small bite size pieces, dice the onion and mince the garlic. Put all three ingredients into the Dutch oven and brown over medium heat until the bacon is just slightly brown on the edges. Chop the two cups of celery and add it to the pot. Add the can of diced tomatoes (with liquid), 2 cans of chicken broth, 5 cups of water and the beans. Bring to a boil, cover and simmer for about an hour until the beans are tender. Add the mushrooms and parsley. Simmer another 30 minutes until the mushrooms are done. Serve with cornbread and crusty sour dough bread.
1 Cup Dried Pinto Beans
½ Cup Dried Lima Beans
½ Cup Dried Split Peas
6 Strips Slab Bacon
1 Onion
3 Cloves Garlic
¼ t Curry
1 T Chili Powder
1 t Salt
1 t Crushed Bay Leaf
1 t Oregano
½ t Rosemary
½ t Marjoram
½ t Thyme
½ t Basil
½ t Pepper
2 Cups Chopped Celery
1 10 oz Can Rotel Diced Tomatoes
2 14 oz Cans Chicken Broth
5 Cups Water
8 oz Pkg Fresh Mushrooms
3 T Chopped Fresh Parsley
Measure out and sort through the pinto beans, lima beans and split peas discarding any bad beans, rocks or dirt. Wash the beans, cover them in a Dutch oven and let them soak overnight. The next day, pour the water off of the beans, rinse again and set them aside.
In a small bowl combine all of the dry spices and mix them together. Set aside.
Cut up the bacon into small bite size pieces, dice the onion and mince the garlic. Put all three ingredients into the Dutch oven and brown over medium heat until the bacon is just slightly brown on the edges. Chop the two cups of celery and add it to the pot. Add the can of diced tomatoes (with liquid), 2 cans of chicken broth, 5 cups of water and the beans. Bring to a boil, cover and simmer for about an hour until the beans are tender. Add the mushrooms and parsley. Simmer another 30 minutes until the mushrooms are done. Serve with cornbread and crusty sour dough bread.
Tuesday, January 4, 2011
The Gift of Time Together
Our Christmas gift from my parents was a room down on the River Walk in San Antonio. They got a room for Darren and I, my brother Carter and his wife Chris and my brother Robert. We went the day after Christmas. We had a blast! It was a great gift. It was basically the “gift of time together”. We don’t get much of that these days. My parents watched our kids and it allowed us time to get to hang out and have fun. Thanks mom and dad!
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