Here's a post from CasaSugar Community member TheRoomStylist from the Su Casa group:
I've been in search of a small dresser or desk that would work in my master bathroom to house all my make-up and hair stuff. Recently, I came across this cute dresser at a local antiques store for $40 and refinished it this past weekend.
For more details, check out my blog, The Room Stylist.
What have you revamped lately? Be sure to share your decorating adventures in the Su Casa group!
We're happy to present a post from Stylelist Home
Sometimes the most impactful renovations are those that you can't even really see. That is the case with this amazing Park Slope, Brooklyn, townhouse that our very own Stylelist fashion editor, Christina Anderson, and her husband, Simon, recently renovated for their young family. This intensive makeover included converting what was once a two-family building into a four-floor home and several much-needed updates to make the space both safe and efficient for the couple and their two children. And it doesn't look too shabby, either, as you'll see in our house tour.
As you may or may not know by now, I have a great love for everything Spanish. After living there for two years the culture, way of thinking, and most importantly, food practices have become ingrained in me. When I returned from Spain, my grandfather invited me to his house to make a Spanish rice dish, commonly known as paella. With my Spanish spices and olive oil in hand, I set out to make my first arroz on American soil. Unfortunately, the rice turned out far from what I had expected, it was mushy and lacked the correct texture, consistency, and color of true Spanish paella. I added too much broth, and the rice turned out more like a seafood risotto rather than a Spanish arroz. However, a failure in the kitchen only made me more determined to master said dish, and I became obsessed with arroz. I researched recipes in both Spanish and English, purchased authentic Spanish paella rice, and practiced rice recipe after rice recipe until I finally had a paella I was happy with!
As you can see from the before picture (above) the rice is too yellow, appears mushy, and lacks a solid form of presentation. The rice in the after picture (below) is more appetizing in color and presentation and you can identify the ingredients. I realized the importance of using a large saute pan (after) instead of a large soup one (before). In Spain they have special super flat wide pans specially for making paella (if anyone wants to send me one, I would be so happy!).
I hope you see my before and after as a source of inspiration: if a recipe doesn't come out as planned take a deep breath and remember that cooking, like all skills, perfects with time, experience, and practice. Sometimes it does get frustrating and difficult (I practically had a heart attack when my gravy didn't thicken during Thanksgiving and actually cried one night when my chewy chocolate cookies came out like burnt crispy crackers), but keep at it and you'll discover how rewarding and relaxing making a meal can truly be. For my ultimate paella recipe, read more
My sister recently found herself touring wineries in Napa Valley and much to my surprise, she brought me back a bottle of Cosentino winery's Avant et Apres. Although technically marketed in the dessert wine category, Avant et Apres was created as an aperitif and is therefore a nice complement for both appetizers and dessert (in fact the name actually means Before & After). Since it contains hints of apple, honeysuckle, cream and citrus, it will pair nicely with spicy Asian foods or served alone for dessert.
