Saturday, September 25, 2010
Sunday, August 29, 2010
Friday, July 9, 2010
Friday, May 28, 2010
Sunday, May 16, 2010
How To Hang Artwork
A number of years ago a friend gave us a great tip that to this day has made picture hanging a simple, pleasurable task. The tip was to always hang your art at 57" on center. "On center" means that the middle of the picture is at 57" (obviously, the hook will be higher). Interestingly, the 57" standard represents the average human eye-height and is regularly used as a standard in many galleries and museums...
What WE have discovered is that if you stick to this standard, you create a harmony among ALL the pictures in your home, as they will always hang in relationship to one another from their centers, not their sides. Additionally, we have also found that this helps solve the problem many people have, which is that they hang their pictures too high.
Step By Step:
1. Measure and lightly mark 57" on the wall
2. Measure top of your picture to the middle (or take height and divide by 2)
3. Measure top of your picture to the tightened wire (a small amount)
4. Subtract this last amount to tell you how far above 57" your hook should go
5. Measure up from 57" with this last amount and lightly mark on the wall
Example:
1. Picture is 20" tall
2. Middle is 10" down from top (this should rest at 57")
3. Wire comes to 2" below the top
4. 10" - 2" = 8"
5. Lightly mark 8" above your first mark OR 65" on the wall
Though this may seem complicated to read, it is quite simple when you do it. The thing to always remember is that the CENTER of all your pictures are hanging at the same 57", and you are just figuring out where the hook goes above it.
This 57" also applies to groups of pictures. Think of a group as ONE picture. After you arrange how you want them all to hang (doing this on the floor makes it easier), start with the center picture/pictures and get them at 57" on center. Then surround them with the rest of the group.
What WE have discovered is that if you stick to this standard, you create a harmony among ALL the pictures in your home, as they will always hang in relationship to one another from their centers, not their sides. Additionally, we have also found that this helps solve the problem many people have, which is that they hang their pictures too high.
Step By Step:
1. Measure and lightly mark 57" on the wall
2. Measure top of your picture to the middle (or take height and divide by 2)
3. Measure top of your picture to the tightened wire (a small amount)
4. Subtract this last amount to tell you how far above 57" your hook should go
5. Measure up from 57" with this last amount and lightly mark on the wall
Example:
1. Picture is 20" tall
2. Middle is 10" down from top (this should rest at 57")
3. Wire comes to 2" below the top
4. 10" - 2" = 8"
5. Lightly mark 8" above your first mark OR 65" on the wall
Though this may seem complicated to read, it is quite simple when you do it. The thing to always remember is that the CENTER of all your pictures are hanging at the same 57", and you are just figuring out where the hook goes above it.
This 57" also applies to groups of pictures. Think of a group as ONE picture. After you arrange how you want them all to hang (doing this on the floor makes it easier), start with the center picture/pictures and get them at 57" on center. Then surround them with the rest of the group.
Thursday, April 1, 2010
Friday, January 8, 2010
Irish Beef Stew Recipe
Ingredients
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Guinness Beef Stew
From Cook's Country March 2007
4 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinees Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean
1/4 cup all-purpose flour
2 tbsp minced parsley (fresh)
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.
Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Guinness Beef Stew
From Cook's Country March 2007
4 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinees Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean
1/4 cup all-purpose flour
2 tbsp minced parsley (fresh)
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.
Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!
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