Post by Alison Hein.

Cleaning out the basement of an old house recently, I found an old rosette iron that had belonged to my grandmother. It was very exciting, and timely, because the fried dough “nothings” produced from this cooking tool were childhood holiday treats. One bite of airy crunch with the faintest lingering sweetness…

You may know “nothings” by a different name. Countries from Sweden to Italy and beyond claim their origin. Names range from Struvor to Kormolas. My grandmother was Polish, so we sometimes called them chruściki (probably inaccurate according to Internet research), mostly called them “nothings,” and were always elated to eat them.

My heartbeat quickened as I saw the yellowed recipe tucked alongside the ancient iron. Couldn’t wait to close my eyes and bite into a delicate “nothing.” Sadly, my first attempt was less than successful. A rosette iron has a long metal rod and decorative shapes that attach to one end. My recently discovered iron (estimated to be between 75 and 85 years old) had a stripped thread – the designs would stay on just long enough for me to dip into the batter, then splash off dangerously into the hot, bubbling oil. I fried a few butterfly “nothings” before I gave up. But I learned. Wear an apron, stand back from the stove, and above all, be patient.

Determined to pass on this holiday tradition, I searched for a new rosette iron. Fortunately, many are available through Internet sources for less than $20. I selected one with the same three designs as my grandmother’s – a star, a butterfly, and of course, a rosette. This time, success… and the airiest, crunchiest breakfast in bed I have enjoyed in a long, long time.

Ingredients
2 eggs
1 tablespoon sugar
¼ teaspoon salt
1 cup milk
1 cup sifted flour
Oil for frying
Powdered sugar

Equipment
Rosette iron
Deep-fry or candy thermometer

Preparation
Beat eggs with sugar and salt. Add milk and flour and beat until smooth. Chill batter up to 2 hours. Pour oil at least 2 inches deep into a small, heavy pan. Heat over medium heat to approximately 375°. Place rosette iron in the oil and heat until very hot, about five minutes. Dip hot iron into batter about ¾ of the way up on the side of the design to form a thin layer on bottom and sides of rosette. Don’t let batter go over the top of the design or you will not be able to remove the “nothing” from the rosette after cooking.

The rosette iron should be hot enough so that batter sets immediately. Dip batter-coated iron into hot oil and cook 10 to 20 seconds until golden. Carefully remove “nothing” from iron with fork. Drain on paper towels. Heat iron in oil for 5 seconds after making each “nothing”. Monitor oil with candy thermometer to maintain stable temperature.

Cool and sprinkle with powdered sugar. Best when eaten immediately, but can be stored in an airtight container for 1 to 2 days.

Tags: Breakfast, Breakfast in Bed, Breakfast Recipe, Charles P. Rogers Beds, family, nothings

Post by Laura Cheng.

I love the sleek and clean look of my hardwood floors, but in the wintertime, the thought of stepping onto a cold wood floor first thing in the morning is not the way I would like to start my day. Radiant heating would be so wonderful, but it’s not in my budget. Thus, began my research to find the perfect rug to compliment my bedroom.

A few weeks ago, as I was delving into my Sunday edition of the Wall Street Journal, I came across an article that offered some great tips on rug selection and rug placement from rug connoisseur, Ben Solemeini. Mr. Solemeini is currently spear heading Restoration Hardware’s new rug collection. Here is what he had to say:

When shopping for a rug, look for something one-of-a-kind. When it’s unique, it’s an investment and that’s when it appreciates. Even if you have to pay a lot more, you should buy it from the person who really has the knowledge—who knew what they were buying before they sold it to you. They should know about the wools used, the dyes, the quality of the weave, how rare that type of rug is for the region it was made in and how rare the colors

The biggest rug-related mistake people make is buying ones that are on sale. Good rugs are not something you have a sale on.

The right size for a rug depends on the room. In a dining room, it has to make sense with the table. In a living room it depends on the aesthetic. If you’re doing a more contemporary style, it can be smaller, just under the furniture. If you have the opportunity to do a massive rug, I love that. One beautiful big rug can add so much importance to a room.

Furniture off or on the rug? It depends on your aesthetic. With traditional rugs, all the furniture should definitely be on the rug. Some of the more contemporary rugs can be used more like an art piece, so the furniture could be on or off.

A modern floral rug anchors the beautiful wooden canopy bed.Photo from Country Homes & Interiors, Sept. 2008.

All of Solemeini’s rugs are truly works of art that I would love to have spread across my bedroom floor. I am especially partial to his Vintage collection. One of my favorites is the “Balzane”. I’m entrapped by the subtle and stark colors, and the warmth that the hues elicit.

Balzane rug. Photo from: http://tinyurl.com/7wage4l

Tags: bed, bedroom, Charles P. Rogers, Design, Rug

Post by Mark T. Locker.

The Daughter of Smoke and Bone by Laini Taylor.

Here’s another book to add to your must-read list. Or your must-read-before-the-movie list. There has been a lot of buzz about this book by Portland teen author Laini Taylor. Rumored to be shortlisted for the Printz Award (which is like the Newbery Medal for young adults) and reportedly already in the works for a screenplay, The Daughter of Smoke and Bone is a lovely, exciting, and haunting story of a mysterious teenage art student in Prague named Karou. Raised in a secret workshop run by a horned beast named Brimstone, and reared by other human/animal hybrids, Karou has spent her life trying to find balance between her life as a human on Earth (accessed by magic portals hidden throughout the world) and the child of and errand runner for a magician who deals in teeth and wishes.

When she meets a mysterious person named Akiva on an errand in Marrakesh and discovers black hand prints burned into all of her portals which have sealed her out of her home, Karou begins to discover clues to the mysteries of who she really is and what she was meant for.

I got nothing else to say. It’s well-written, the story is compelling, and the little hints to Karou’s life peppered throughout the book keep the story moving along briskly. It’s good. Read it.

Tags: bed, bedroom, Charles P. Rogers, Daughter of Smoke and Bone, Laini Taylor, Reviews, Teen Books

Post by Mark T. Locker

Happy Holidays, all! Please enjoy clips from my favorite classic Christmas movies.

Tags: bed, bedroom, Charles P. Rogers, Movies, Reviews

Post by Alison Hein..

Looking for an impressive breakfast for unexpected guests and don’t have sufficient luxury ingredients? Don’t sweat it, because here’s all you need: one egg. Yep, one egg. Well, I suppose you need one egg per guest, but you get what I mean.

Bird’s nests are one of those old time dishes that never fail to delight. Fluffy whipped egg whites form a pillowy nest around a golden yolk. Reconstructed and baked like a tiny work of art, these individual servings simply call out to be dipped into and gobbled up. And, with a minimum of effort, you can whip one up in about 15 minutes.

The cooked, unsweetened whites, slightly odd at first, soon win you over with their light meringue, melt-in-the-mouth texture. And who doesn’t love toast-dipping (provided you have some bread around) into warm, gooey yolk?

Make sure you watch the cooking time closely as all ovens vary. The eggs will puff up slightly as they cook, and a light, filtered glaze will appear on the yolk at optimal cooking time. Go much beyond this, and you will risk a fallen meringue and dried-up yolk (I know, I’ve done this).

This recipe is perfect during the holiday season when you never know who will stop by. For a perfectly festive meal, add some colorful napkins and perhaps a glass of juice with fruit garnish. Then treat your guests to an unexpected, impressive breakfast in bed.

Ingredients
Cooking spray
1 egg
1 teaspoon melted butter, optional
Salt and pepper to taste
Buttered toast

Preparation
Preheat oven to 350°. Lightly spray a ramekin with cooking spray. Separate the egg, and beat the egg white to a stiff froth with an electric mixer. Turn the beaten egg white into a ramekin, making a depression, or nest, in the center. Gently slide the egg yolk into the nest.

Place the ramekin in a baking dish which has been filled with about 1 inch of warm water. Place the baking dish in the oven, cover, and bake about 10 to 15 minutes until the egg yolk is cooked to your liking. Watch closely as the egg cooks – too long in the oven will dry out the yolk. Pour a little melted butter over the top of the cooked egg if you like. Add salt and pepper to taste. Serve immediately with buttered toast.

Makes 1 serving.
Note: Multiple individual ramekins may be baked together but the cooking time may take a little longer.

Tags: Breakfast, Breakfast in Bed, Breakfast Recipe, Charles P. Rogers Beds, family