Happy Wednesday, Sweet IG Friends! Welcome to a new week of #heartstoppingdecor 🌸🌿
🌿We would like to thank you all for your beautiful submissions. We loved them all but chose Amy's @simpledecorwithamy stunning kitchen with gorgeous blooms and colorful greens. This is a kitchen that would make anyone swoon. Just look at those beautiful hydrangeas. Also, don't you just love the handmade soaps!
Please welcome Amy @simpledecorwithamy as our talented co-host this week! 🌿
🌿The rules are super simple:
1. Post an original photo anytime Wednesday or Thursday. All styles of decor are welcome.
2. Must be following all hosts and accounts must be public. Many people have been disqualified for not following all hosts, and we do check. 😉 🌿
Gabrielle @militarymamasfarmhouse Susan @livingwithheart
And our lovely co-host this week:
🌸 📸 Credit- Amy @simpledecorwithamy
3. Use the hashtag #HeartStoppingDecor and tag a few hosts to make sure it gets seen!
That’s it! We will pick a winner on Friday to co-host the following week and will post the winner Saturday in our Stories.
We can’t wait to see your beautiful home decor!
Love this kitchen as much as we do? Check out the latest issue of Elegant Homes for a full home tour! // architecture by @pfeffertorodearchitecture // interiors by @annewilliamsdesign // construction by @coatshomes // 📸 by @nathanschroderphoto⠀
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Whenever Nicole shoots 📸 one of our projects, she usually sends me a teaser photo or two at the end of the day...mostly so I will not harass her while she works on the final images and edits 😂🤷♀️....well...this is that image from yesterday and I am soooooo excited about this fun, cheerful, funky in the best way kitchen and the fun, cheerful, funky in the best way client who wanted something unconventional that makes her smile 😀
Lead designer: me 🙋♀️
Styling: @lizaaaa_k 📸 @nicoledianne
SPINACH AND RICOTTA LENTIL SLICE
185 g (~ 1 cup) dried red lentils
500 ml (~ 2 cups) vegetable stock
1 tbsp oil
1 onion, diced
2 cloves garlic, minced
3 large handfuls fresh spinach, roughly chopped
Few sprigs fresh parsley, chopped
100 g cheddar cheese, grated (~ 1 cup when grated)
2-3 tbsp ricotta cheese
Add the lentils to a saucepan with the vegetable stock. Simmer, stirring regularly, until the lentils are tender and any excess liquid has been absorbed - around 15-20 minutes (you'll need to stir regularly towards the end, and turn the heat down, to ensure they don't stick). You can add a dash more water if needed - or, if you have too much excess liquid, just drain it away. Set aside to cool for around 15 minutes.
Heat a dash of oil in a frying pan, and add the onion and garlic. Cook over a medium heat for 5 minutes, until the onions are soft. Add the chopped spinach (you can add a handful at a time if it won't all fit in the pan), and cook for a few minutes until wilted.
When the lentils have cooled a bit, add them to a mixing bowl along with the spinach mixture, chopped parsley, grated cheese (hold a little back for topping), 2 eggs, and a good pinch of black pepper. Mix thoroughly, and transfer to a baking dish.
Add a few dollops of ricotta cheese to the top of the lentil mixture, and top with any remaining grated cheese. Bake at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, or until firm and crispy.
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This kitchen by @devolkitchens made me audibly gasp when I saw it in my feed. Everything they do is SO GOOD 😍😍I love designs like this and then I also love things on the complete opposite end of the spectrum i.e. super sleek and modern. Why are there so many different, yet equally beautiful styles?! Makes me want to have 10 homes so I can do them all! This kitchen would be in my French chateau... if you're wondering... lol .