Happy Fourth of July!  How lucky are we that the birth of our great nation’s independence coincides perfectly with the warm days of summer. Think of how differently we would celebrate if our freedom had been inked in the dead of winter.  

There is a languid simplicity, surrounding the holiday that is the essence of all-American style. It conjures up images of home town parades, baseball, beach picnics, back yard barbecues, classic patriotic colors of red, white and blue on proud display and the always awe inspiring and magical fireworks.  It is a beautifully pared down style that I call romantic American and it is the aesthetic that guides all of my work. To me, there is nothing more perfect than a beautiful blue and white stripe, freshly cut hydrangeas or summer roses placed in simple containers, a picnic table laden with farm-to-table food served elegantly but casually for all to enjoy.  These are the hallmarks for me of Fourth of July, American summers and American style. 

As I am known for my love of blue and white color palettes, I also love to incorporate some red accents.  I love how this room, overlooking the Long Island Sound, turned out for our clients.  

This recent patio install in Nantucket for clients is all ready for Fourth of July.  A perfect place to look out over the Atlantic, read a book, or gather with family and friends.  

 

This Fourth of July, I will be celebrating with my family at our home overlooking the water on our porch, making fun cocktails, big dinners, amazing deserts.  Best of all I will have all of my daughters home!  I have put together the perfect menu for entertaining (see below).  It is inspired by traditions and experiences on both coasts.  Wherever you are and whatever your inspirations and traditions are.  I wish you a Happy Fourth!

Menu for Fourth of July

Guacamole and homemade lime tortilla chips

Homemade onion dip

Homemade potato chips

Spicy Buttermilk oven fried chicken

Fresh corn

Baby tomatoes with mozzarella and fresh basil from the garden 

Herbed garlic bread

Big green salad

Peach raspberry crisp

Ice cream sandwiches 

Happily our blue hydrangeas are in full bloom this year for amazing center pieces!  

Entertaining is my favorite thing to do all year. But summer gives me the opportunity to take it to a whole other level. I love to take full advantage of the gorgeous weather here in Connecticut.  Our porch is lit with twinkling lights, my table is a mix of all of my favorite vintage blue and white tablecloths and blue and white vases filled with my garden roses. Tons of candles and I mean tons. This all sets the scene for what has become our favorite way to spend time with family and friends. 

My menu:

Start with cocktails, Rose, Chardonnay with incredible cheeses and crackers

Main Course;

Pesto Salmon:

Large salmon filet with home made pesto - fresh basil, roasted pine nuts, olive oil

Spread pesto on fish and roast in the oven at 350 for 25 minutes.

Roasted truffle potatoes:

Toss quartered red potatoes with olive oil, course salt and pepper

Roast at 375 for 45 minutes, remove from oven and toss with truffle butter.

 

Heirloom tomatoes with Burrata and garlic croutons

 

Salad: Shaved brussels sprouts and chopped Kale with toasted hazelnuts and blue cheese

Home made salad dressing:

1/4 cup lemon juice,tablespoon of dijon, salt and peper, one minced shallot, 3/4 cup olive oil

Herb/garlic ciabatta bread

1 softened cube of butter mixed with chopped fresh herbs.  I like fresh oregano and basil salt and pepper, a sprinkle of cayenne, then wrap in foil bake for 25 at 350. Open up foil and broil for 3-5 minutes

Three berry cobbler with vanilla ice cream:

Mixed fresh berries tossed with 1/4 cup sugar, 1/4 cup flour, one orange zest. Then blend 1 1/2 cups flour, 1/4 tsp salt, 1 cup oatmeal, 1 cup brown sugar, and 2 cold cubes of unsalted butter. Combine in mixer with paddle mix until butter is a size of pea. Place berries in oven proof dish and sprinkle topping on. Bake for 40 minutes at 350. Serve with vanilla ice cream.

 

Crantucket Cookies:

Blend 2 sticks of softened butter with a blend of white and brown sugar to measure 1 1/2 cups. then add 2 eggs, 1 tsp of vanilla. In another bowl mix 2 1/2 cups flour, 1 tsp salt and 1 tsp baking soda, add to butter mixture and blend. Then add a package of white chocolate chips, 1 cup of dried cranberries and 1 cup of dried blueberries, blend. Scoop and bake on cookie sheets at 350 for 14 minutes. Perfect summer cookie. Red white and blue!

Years ago when I lived in Los Angeles while building our home and raising our daughters, I found myself wanted something to do in the design world. I became a merchandiser for a children's furniture store and quickly started doing interior design for clients babies rooms. A few years later when I moved to the East Coast, I opened my firm here in Greenwich. My projects were no longer just children's rooms as they are full scale projects sometimes from the ground up. It always makes me very happy when I get to do kids rooms and this project below was for a very cute 10 year old girl. We said goodbye to her sweet baby nursery looking room and said hello to a teenager suite. We chose pink but not baby pink, it's a strong grown up pink. And since the room was very small, we broke through the ceiling and added a fun secret room that is now her hang out room.  When we installed the room we did it as a big "TA-DA!!"  The little girl had several friends over anticipating the big reveal.  She had them run in first and as they ran back to get her, you could hear one of the little girls say "Oh W... IT'S STUNNING"  Such a cute moment!

We used Raoul Fabrics, China Seas and furniture from Jonathan Adler.  The custom headboard is now on my home collection.  

The stairs to upstairs nook we created also utilized a desk and some extra storage.  

The upstairs nook is perfect for quiet time or fun girl sleepovers.