I recently got an email about ideas for a studio apartment. In particular how to divide the sleeping quarters from the rest of the space. Here are a few ideas:
First, you don't have to divide the bed from the rest of the room if you are comfortable with that. This room is so well tied together, you can see the bed in the bottom right corner of the picture. It reminds me of a guest room in the Wynn, with your living and bedroom all flowing
into one continuous space.
Second, you could anchor the bed with a couch. This helps divide the sleeping and sitting areas of the room without visual blockage. This may be important if you're only going to have one tv, and would like to be able to see it from the bed as well as the living area.
Next is a combo of the first picture with an option for privacy. I imagine the bed is behind the curtain and the couch. You can shut off the bedroom area if you please,
but have an easy way to open it up.
Next we move onto the semi-privacy option.
Curtains... inexpensive and easy to open and close.
If your space isn't conducive to a large curtain rod, you can always use wire like this picture.
And lastly, you have the permanent option of using a bookshelf or a folding screen. The bookshelf below can be found at Ikea, and comes in white too.
And here are a few decorating tips for working with small spaces:
Good luck with the new studio apartment! I hope this helps you out!
Show your patriotism this Forth of July with this delicious looking layered cake. Make your favorite recipe and dye the layers to create this star spangled cake! Use a whipped cream frosting and fresh berries to give it that refreshing touch you need on the hot summer days!
From: White Lily Flour and The J.M. Smucker Co.
Makes: 12 servings Ingredients: Nonstick cooking spray 3-1/2 cups bleached all-purpose flour 2 cups sugar 1-1/2 tsps. baking powder 1-1/2 tsps. salt 1 tsp. baking soda 1-1/4 cups buttermilk 1-1/4 cups all-vegetable shortening OR 1ø sticks all-vegetable shortening sticks 5 large egg whites 1 tsp. vanilla extract 1 tsp. almond extract 1 tbl. red food coloring 1 tbl. blue food coloring Garnish: Fresh blueberries and strawberries, optional
Marshmallow Buttercream Frosting: 2 cups butter, softened 2-1/2 cups powdered sugar 1 tsp. almond extract 1 (13-oz.) jar marshmallow cream Directions: 1. Heat oven to 350 degrees F. Coat three 8-inch round pans with nonstick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with nonstick cooking spray. 2. Whisk together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extracts. Beat an additional 2 minutes, scraping sides of bowl as needed. 3. Pour one-third (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles. 4. Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
5. For frosting, beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended. 6. Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired.
Tuesday has been no good so far. I was rear ended on the way to work! Boo. I'm fine and the baby is fine, but it is always scary to be in a wreck. These should turn around my Tuesday.
I started making these in college, I got the recipe from a diabetic cookbook, when I was on a health kick. I add shrimp to mine and if you want them really good,
add a little Alfredo sauce on top! Yum yum!
Spinach Lasagna Rolls
Source: adapted slightly from Skinny Taste 1 Roll = 224 calories and 6 WW Points Plus (adjust if you add chicken)
9 lasagna noodles, cooked 1 (10 ounce) package frozen chopped spinach, thawed and completely drained 1 (15 ounce) container fat free ricotta cheese 1/2 cup grated Parmesan cheese 1 egg 1/2 teaspoon minced garlic 1/2 teaspoon dried Italian seasonings salt and fresh pepper (optional) 1 chicken breast, cooked and diced 32 oz tomato sauce (I used spaghetti sauce) 9 Tablespoons part skim mozzarella cheese, shredded
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
I have a new passion for stenciled walls. I used to think of stenciled walls as little pictures of flower and birds that grannies enjoy. Not anymore my friends! I just ordered one for Landry's room. Can't wait to try it out!
Start Dad's day out right this Sunday with this delicous breakfast!
Go have your bacon, eggs and toast in one neat little bundle!
These would also be great for a brunch.
3 tablespoons unsalted butter, melted 8 slices white or whole-wheat sandwich bread 6 slices bacon 6 large eggs Coarse salt and ground pepper
Directions 1.Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. 2.In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Pinterest has consumed me. I know I ALWAYS talk about it. If you haven't started using it, start now. Its like a giant cork board that you can pin inspirational photos too. Well baby photography has been on the fore-front on my mind, and look at all these cute, creative baby shots. Pretty soon I'll have a cute little girl to try all this with! I'm going to try the preggo shot at the lake this weekend!
I will soon post pictures of the nursery. So far I have the crib in and set up, the bedding in, and the chandelier up! So excited to see it all come together! Click here to see my full nursey board on pinterest, and to see the photo sources!