Mixing patterns is an art, and one that can be a little daunting to master. Polka dots and stripes? Totally. Florals and ikat? Definitely. Just like with anything else, practice makes perfect when it comes to finding patterns that work together. But, lucky for you, Abby Larson is sharing her expert tips and tricks to mixing and matching patterns like a pro!
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Super Stylish Throw PillowsView Slideshow
Videography: Elysium Productions
If you have dining rooms on the brain, you’re not alone. Every time the weather starts to turn chilly and my calendar is filled with dinner after cozy family dinner, I start dreaming of the perfect dining escape. One that looks a lot like this wallpapered + gilded space from Studio McGee. It has their signature mix of pattern and sparkle, eclectic and chic and that aforementioned dining room tucked inside. Have a look at the full tour captured by Brittany Rose Bowen in the VAULT.
When we started working with this client, their family had just moved from San Francisco to Utah into a gorgeous home with great bones, killer views and a serious need for furniture. Their request was that we go dark on the walls and quote, “Do what you do, Shea.”
What a dream!
I had been saving this floral print fabric for a special project and I knew this was the one. Our team immediately got to work developing plans based around its awesome print and color scheme.
We wanted to create a formal living space that was beautiful, but didn’t take itself too seriously. Quite frankly, that is always my goal when designing spaces – beauty, livability and personality. I’ve found that the key to doing that is to mix styles, incorporate vintage pieces and be just a little bit daring.
Navy Paint | Table Lamp | Gold Frame | Art | Sofa | Rug | Pillow | Green Accent Table | Coffee Table | Antlers | Chair & Side Table
When you first walk into the home, the formal living and dining rooms face each other, so it was really important that the designs talked to one another without looking too contrived. The clients wanted a more formal space that was still livable and inviting for big family gatherings. They were an absolute dream to work with and really trusted us to do “what we do” and I think it totally paid off!
Side Chairs | Drapery Hardware | Table, Drapes and End Chairs were custom | Rug, Lamps Mirror, Chandelier, Buffet and Etagere can be ordered through Studio McGee (email: email@example.com for info)
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Photography: Brittany Rose Bowen | Interior Design: Studio McGee
Much like Abby Capalbo, we have a night before Thanksgiving tradition of pie cooking mania in my family and these mini versions are cute enough to wiggle their way into our line-up. Crafted for a collaboration By Yes Ma’am Paper Goods + Heirloomed with photography by Heidi Geldhauser, say hello to the yummiest cranberry hand pies we ever did see. And for an extra special treat from Yes Ma’am, print out these thanksgiving tags right here!
If there is one thing to be said about Thanksgiving, it’s a holiday truly seeped in tradition. The classic turkey, sides and pies, pulling out family recipes that have been used for generations, and setting a beautiful table. The pomp and circumstance of the celebration however, cannot be trumped by the family and friends that gather around and the memories made.
We find comfort in tradition and those things we continue to celebrate year after year, but finding ways to add in a new twist or two keeps things fun and interesting. This year we took a little liberty with not one, but two Thanksgiving staples. These Cranberry Hand Pies are so perfect for the holidays for so many reasons.
The gorgeous colors of the season are celebrated through the vibrant red berries and the recipe allows the pie crust to still remain the hero of the dish. The hand pies can be made ahead if you prefer and more easily transported than an entire pie might be. The juxtaposition of the sweet and savory elements leave your tastebuds satisfied after a hearty meal. And, with a house full of both kids and adults to consider, we love making a pile of these little pies and letting folks grab and go at their leisure.
You’ll find a few surprises when you’re making these little hand pies. There are a few steps in the process, but this is the perfect recipe to recruit tiny helpers in the kitchen to help along the way. You’ll find so many steps the little ones can help with, learning along the way and creating memories together. Also, the touch of orange zest gives the flavor a super kick that you can only appreciate in its final form. Oh and the best part, your home will smell absolutely amazing, just like Thanksgiving should smell.
Erin LepperdCranberry Hand Pies
3 Hour/s 26 Minute/s
- 3 2/3 cups unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen
- Filling And Assembly
- 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
- 1 1/2 cups sugar
- 1 teaspoon finely grated orange zest
- 2 tablespoon fresh orange juice
- 1/2 teaspoon instant tapioca (not starch)
- 1/2 vanilla bean, split lengthwise
- 1 large egg, beaten to blend
- Raw sugar
- Dough - Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
- Filling And Assembly - Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD Cranberry filling can be made 5 days ahead. Cover and chill.
- Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16-inch thick. Using cookie cutter, cut out 16 circles.
- Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4-inch around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
- Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD Pies can be made 2 hours ahead. Cover; keep chilled.
- Preheat oven to 425°. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
- Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.
Photography: Heidi Geldhauser | Custom Family Recipe Card + Cloth: Collaboration By Yes Ma’am Paper Goods + Heirloomed | Hand Lettering: Yes Ma'am Paper + Goods | Original Recipe: Bon Appetit | Table Linens + Aprons: Heirloomed | Wooden Feast Board: WoodKith