This is one of MrMartha's most popular holiday cookies....friends wait all year to savor these incredible morsels. The dough recipe is only 4 ingredients, and while they take a little time to shape and finish, they are well worth the effort.
The keys to success:
** USE ONLY real butter -- these cookies are so simple, that using good real butter is critical to making the best cookie.
** Use strained or seedless raspberry jam -- you don't want a bunch of seeds ruining the look of the finished cookie.
** If the first batch of cookies seems to spread too much during baking, pop the cookies into the fridge or freezer for a few minutes, on their baking sheets, before they go into the oven -- and lower your oven temperature 25 degrees.
** The recipe doubles easily (or even triples if you have a heavy duty mixer with large bowl) -- so make lots!
** MrMartha likes these to have a strong almond flavor, so usually doubles the almond extract amount of the original recipe.
Read More for the easy Recipe, additional photos, and detailed preparation and baking directions.
RECIPE:
2/3 Cup Sugar
1 Cup Butter, softened
1 teaspoon Almond Extract (or more to taste)
2 Cups All Purpose Flour
Raspberry Jam for filling, and melted White Chocolate or simple glaze for topping.
Cream together Sugar and Butter with the Almond Extract, at medium speed, till light and fluffy - a couple of minutes.
Stir in flour with mixer on low speed, until well combined, with uniform texture -- do not overmix.
To prepare in advance for baking later:
On a waxed paper lined baking sheet, pat the dough out until it is uniform thickness of approximately 3/4".
Use a bench scraper, spatula edge, or knife to score the dough into 3/4" squares, so that you end up with uniform cubes of dough.
Place the whole sheet into the freezer until solidly frozen. Transfer the dough cubes to ziplock bags, and store in the freezer for up to 3 months.
To complete the cookies:
Thaw the frozen dough until it softens and is pliable.
Take each cube of dough and roll between palms into a ball shape.
Arrange the balls on an ungreased baking sheet with approx 2" spacing between the balls of dough.
Use your thumb, index finger, or some sort of blunt, round end tool, to make an indentation in the top of each cookie.
Place approx 1/2 cup of Raspberry jam into a small ziplock bag, and seal. Cut a small corner off the bag, and squeeze a small dollop of jam into the imprint of each cookie. It doesn't take much -- 1/4 to 1/2 teaspoon per cookie. If you have any concerns about how much jam to use, bake a couple of test cookies with varied amounts of jam.
Bake at 350 degrees for 10 to 12 minutes. The cookies should barely color with just a tinge of golden tone, they should not have much color, and they should not be overbaked.
Allow to cool slightly on the sheet, and then transfer to waxed paper or wire racks to cool.
Melt 1/2 bag of white chocolate chips, slowly (30 second increments in the microwave), stirring between each heating until just smooth. Place the melted chocolate in another ziplock bag, cut off a tiny corner, and add a squiggle of the white chocolate to the top of each cookie.
If you prefer, a simple powdered sugar glaze can be drizzled on instead.
Store the cookies in airtight containers, stacked in single layers with waxed paper in between each layer. These will keep perfectly and taste just baked for about 10 days. They are certainly still good after a couple weeks...if there are any left!!
Thursday, November 5, 2009
MrMartha's AWESOME Raspberry Thumbprint Butter Cookies
Monday, November 2, 2009
Conception Classique de Mode de la Semaine
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MrMartha offers up some vintage fashion confections with a double shot of pink today.
The mid fifites were really the apex of giant ballgowns, and these two sumptuous designs certainly illustrate that particular point in all of its voluminous lushness.
The strapless gown with the twisted bodice detailing is reminiscent of many gowns worn in sophisticated 50's comedies, but something about it just screams "There's No Business Like Show Business" and the image of Ethel Merman shoehorned into it.
The gown with the off the shoulder ruched detailing is strongly reminiscent of something Audrey Hepburn could have worn in "Roman Holiday" and every inch the princess she would have been!
Viewed together the designs have stepped right out of another Audrey Hepburn movie, "Funny Face" -- and the fabulous Think Pink montage which ends with models in giant pink ballgowns twirling around amid confetti to song lyrics:
"Go out dancing, but just remember one thing....
you can get a little wink
if you got a little pink
In your swing....."
Sunday, November 1, 2009
Baking Incredible Holiday Cookies... without losing your mind....Just Dough It
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Is it the same for you every holiday season....you wish you had baked some awesome cookies, but you just didn't get around to it?
How nice it would be to take a lovely tray of indulgent delights into the office, or effortlessly produce a plate of flawless little confections when a friend stops for a cup of coffee. (or a demitasse of espresso as the case may be.)
Are you that person who never quite gets around to that concentrated flurry of baking....despite all your good intentions?
Well, Are You?
It's ok, MrMartha understands, and would like to provide some simple tips....so you CAN be that other person -- who does bake!
MrMartha has a rather checkered, if proud, history of baking nearly 1000 cookies each holiday season...and not just any cookies mind you, but artful little tidbits -- that always inspire a careful once over with the eyes, before being popped into the mouth. MrMartha doesn't expect you to bake 1000 cookies....well not this year anyway....
But truth be told, it will be very simple for you to have 4 or 5 varieties of very nice cookies on hand through the holiday season, and they ship beautifully --MrMartha packs and ships plates of cookies perfectly all over the country, and the recipients are just thrilled. Plus, it's always so nice to give or share something that we have put ourselves into.
THE OVERALL PLAN:
MrMartha will be posting favorite cookie dough recipes a couple times a week through the holidays.
Take one or two nights a week, and give yourself a half hour after dinner to put together a batch or two of dough, portion it, and then get it into the freezer.
Pick a Saturday or Sunday a week or two before Christmas, or take one of those vacation days you still need to use, invite a friend over to assist, and bake all of your premade doughs production line style. Separation between the dough prep and the baking makes the whole process so SO much simpler and easier....and is certainly time saving as well as sanity saving.
TO DO IN THE NEXT FEW DAYS:
Get your basic supplies on hand....
Grocery stores will be having pre thanksgiving sales on most baking staples, so make sure you have at least 10 lbs of Flour and Sugar, Several pounds of butter (MrMartha does prefer to bake with real butter...not just for flavor, but for texture -- but you can always use have butter and half good margarine or high quality shortening.)
Get some good Vanilla, and make sure Baking Powder and Soda, are in stock.
Watch for Chocolate (white and semisweet) Chips, and nuts on sale, and stock up when you see excellent prices. Its best not to skimp on the chocolate, but any of the good national brands work fine.
You may also want to have some Almond Extract, Raspberry Jam, Cocoa Power.
KEEP CHECKING BACK.....MrMartha will walk you through this and you will astound yourself!
Tuesday, October 27, 2009
A Solution For The Green Tomato Conundrum
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Have you been looking longingly at all the green tomatoes remaining on your plants, knowing they will never ripen, but wishing they didn't have to be sacrificed to an upcoming frost?
Go pick them now, and make MrMartha's Green Tomato Salsa!
It's easy to prepare, incredibly tasty, uses just a few simple ingredients, -- and if you don't want to process and preserve your salsa for long term keeping, it also stores beautifully in the refrigerator for several weeks....if it lasts that long!
This salsa is wonderful just as it is. Enjoy it with chips--over burritos--stirred into a Mexican Chicken and Rice Casserole, or added to just about any Mexican recipe.
For an extra treat with chips or as a condiment, dice a couple of ripe red tomatoes and finely chop some fresh cilantro. Stir both into the green salsa for a fresh and complex taste that everyone will rave about.
MrMartha actually makes this salsa twice during tomato season. Once during midseason with green tomatoes culled from the plants to encourage the remaining fruits to ripen more quickly, and again at the end of the growing season, to utilize all the remaining green fruit which will not end up ripening on the plants.
Read More for the simple recipe, and additional 'How To' photos.....then enjoy buen tomate verde!
MrMartha's Green Tomato Salsa
Note -- This recipe makes a salsa that is somewhere on the milder side of medium hot. MrMartha figures it's easier to add additional heat later on, than to be stuck with a huge vat of salsa that makes smoke come out of your ears....Taste the cooked salsa and add additional heat to your preference.
The recipe can easily be cut in half if you have a lesser quantity of green tomatoes available. You could also use Tomatillos instead of green tomatoes..jpg)
10 Cups cored, coarsely chopped, green tomatoes (approx 5 lbs)
4 Cups chopped onions
2-3 Cups chopped peppers
(Mr Martha uses a combination of Jalapeno with some Red Bell Pepper for color. If you are using milder chili peppers like Anaheims, or including chopped bell peppers, use the larger quantity. MrMartha prefers to remove the seeds and inner ribs from the Jalapeno's to decrease heat a bit, but that is up to you).
1 Cup white vinegar
1/2 Cup bottled lemon juice
6 cloves garlic, chopped
1 Tbsp salt.jpg)
Combine all ingredients in a large saucepan or dutch oven, and slowly bring to a boil, reduce the heat and simmer slowly for about 20 minutes -- or until all components are soft, but still retaining texture.
Remove a bit of the salsa, cool slightly, and taste for desired level of heat....
If needed, add your choice (or combination of ) cayenne pepper, cumin, chipotle chili power, or additional bottled hot sauce -- to taste.
Ladle the hot salsa into clean hot prepared canning jars, wipe the rims and set the lids.
Process in boiling water canning bath for 20 minutes (pints) or 35 minutes (quarts)
Remove from the water bath and allow to cool, check the seals.
If you prefer not to process for long term keeping, store jars in the refrigerator and use within a few weeks.
MrMartha likes to use both pint and quart jars....The pints make wonderful gifts -- and the quarts are best for home, because it disappears so quickly!
Thursday, October 22, 2009
Celebrating a Centennial Birthday...with Paper Dolls
MrMartha went to a Hundredth Birthday Party the other week....but it wasn't what you might think.
Two of MrMartha's dearest friends since 7th grade are twins -- and they both just turned Fifty!
They had requested no gifts at their party, but MrMartha had to do something cute and unexpected to commemorate the event....so the thinking cap went on....and the answer was PAPER DOLLS!
Not just any paper dolls, mind you, but a snapshot in time of the twins. Circa 1971-72 when MrMartha first met them. Both of the dolls are wearing McMurray Jr High PE uniforms, and their extra outfits, while not specific replicas of the twins clothing of the time (MrMartha's memory is not THAT exact), captured the spirit of the era. MrMartha was actually channeling Jan and Marsha's Brady Bunch outfits.
Lesa and Heidi have been wonderful friends for nearly 38 years, and it was really fun to figure out a little project that would remind them of our shared history, as well as allow others at their party who may not have known them for as long -- or may not really know them together as sisters -- to learn a bit more about them and their history.
MrMartha framed one copy of the paper dolls to have on display at the party, put personalized copies for the birthday girls into commemorative folios, and then printed enough extra copies so that other party guests could take one as a souvenir of the occasion.
This is a super idea that is easily replicated, and could be a marvelous and unexpected gift for just about anyone celebrating a milestone birthday, graduation, wedding shower, etc....by taking a specific point in their life and history and turning it into a fun vignette.
The essence of paper dolls is their charm. Simplified shapes, and cute caricatures are much more fun than exact portraits or excessive detail.
There are lots of resources online for templates and ideas.....One that MrMartha investigated before starting this project is a wonderful archive of vintage Betsy McCall paper dolls which have that same fun 'snapshot of a moment in time' aspect that MrMartha was trying to capture. (really worth a look even if you aren't contemplating this project)
Read More to find out how (relatively) simple it is to create your own version of this idea.
The simplest way to achieve a great result, if you are not an awesome freehand artist (and MrMartha is certainly not!) is a combination of scanning and tracing (and rescanning and retracing), combined with a simple graphics program like Microsoft Paint. Find some templates or ideas you like online, or scan some vintage photos of your subject, and print them out. Then, trace the outlines and simplify, while you adjust and add aspects specific to the one you are aiming to evoke. This process takes a little time, and probably a few trys, but you will soon come up with something you like. Use tracing paper, a light board, or just tape the paper layers to a window. Scan your initial design, print it out, and then continue to adjust and retrace as needed until you are happy with it.
The completed original doll and costumes can be colored with markers, watercolors, etc, before your final scan, or you can rescan it in black and white and then use your graphics program to add color. Use the graphics program as well to add headlines and additional text. A short paragraph about the honoree describing some history, or bit of triva that may not generally be known, is a nice addition.
Keep in mind, the doll isn't meant to be a perfect portrait of the one it commemorates, but it should capture a sense of them, and have some whimsey. Do an image search for "vintage paper dolls" and also for "Betty and Veronica" or other comic book type drawings, and look at how those artists simplify facial features. Try to capture the general shape of the persons face, and things like upturned or long nose, etc -- but the overall love put into the project is a lot more important than an exact likeness!
Friday, October 16, 2009
MrMartha's Mid Century Design Primer
MrMartha has been transforming some very uninspired mid century spaces into something he hopes is going to be quite special.
As the new house was quite literally a blank canvas -- wimpy dead white walls with bad paint job, semi neglected tile work, badly chosen replacement light fixtures, and really zero percent creativity evident -- in anything done during the past 30 years.
Just how to bring the space back to a vibrancy, how to show off the mid century bones (and bells and whistles) that attracted MrMartha to the residence in the first place, has required some real thought. MrMartha will share photos of how the new place is coming together soon...but for now, lets focus on general mid century design trends..jpg)
The idea of MidCentury design seems to sort of congeal into a lump in most peoples minds (or at least those who think about it), fusing things that were actually popular within a span of about 30 years. The broad term refers to design between the late forties and the mid seventies.
(MrMartha's definition of mid century does not include the styles of Moderne or Art Deco, while they happened in "mid century" in terms of the calendar, they really are separate, stand alone styles.)
The apex of classic mid century design to MrMartha is circa 1962-65 -- but still has to include many, many icons that were designed much earlier, or still to come in the future..jpg)
Just like the fashions of 1955 were radically different than those just 10 years later in the late 60s, what was considered shockingly modern decor around 1953 would have seemed comical and frumpy by 1966. Times, trends, fashion, technology, and sophistication all changed radically in that turbulent period, and interior trends reflected it all....and, as with anything involving fashion, it did so in both tasteful, and very tacky ways.
To map out a design plan for a "current take" on the best of mid century, is walking a fine line in some very wide shoes. Things designed only a few years apart can seem very divergent and clashing when displayed together....but objects from the earliest years of mid century design (let's call that Post Moderne) really can co-exist with the height of 60s mod, and everything in between can be combined, if they are selected with care and sensitivity.
For MrMartha's own piece of mind, in trying to assemble the right formula of objects, MrMartha made some arbitrary divisions to determine what the identifiable trends and styles were, within the overall style umbrella of the full era.
Read More to learn more about MrMartha's take on the evolution of the styles, and some great photos of period interiors.
50's Modern: Took traditional furniture forms and stripped off some of their fussiness -- sofas lost arms, design details got simpler, fabrics were nubby tweeds and brightly printed barkcloth. Objects often took their shapes from an organic base, and nontraditional materials like Fiberglass began to find their way into the living space.
The buzz word for the most severe version of this look is "Atomic" decor -- though some call it Kitsch, if the decor focuses on the more outre' aspects of the aesthetic -- or Retro if it combines styles and trends from across all of mid century design.
And, just as Tomorrowland at Disneyland seemed outdated and arcane soon after it was built, so did many aspects of 50s Modern. For an easy timeline of this trend, think about the evolution of the Ricardo's couches during the 'I Love Lucy' series..jpg)
(yes, that is Liz Taylor)
60's Modern: This is the classic "Danish Modern" aesthetic. Simple spare and thin forms, design decisions often outweighing considerations of comfort..jpg)
Pendent lights in bullet or globe shapes were often seen. Boomerangs, jet wings, and that ultimate "Century 21 Worlds Fair" icon, Seattle's Space Needle, were all inspirations for furniture and objects -- designed for, and representing, the projected speed of life in the Jet Age, as things sped towards a future that was still expected to be just like the Jetsons.
This particular look is illustrated well in the office sets of "MadMen" which capture the whole idea of it with breathtaking correctness.
60's Contemporary: Consider this sort of the filtered down vernacular of "High 60's Modern". that doesn't mean it was bad, but a lot of this look did disintegrate to that lowest common denominator "Levitz" look.
The best examples of this style were quite wonderful...MrMartha likes to refer to this style as "Haute 60's"..jpg)
For a quick mental snapshot of the style, picture Laura and Rob Petrie's ranch house in New Rochelle, from the original "Dick VanDyke Show". For the upper end luxe version of this look, Betsy and Don Draper's redecorated living room on "Madmen" hits the mid century nail right on it's vintage head..jpg)
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Hollywood Post-Regency: Ah, now MrMartha is getting a bit arcane. The current rage for the generic decorating term "Hollywood Regency" which originally referred to a 1940s based theme, is at present, so all encompassing in its reach, it may as well be called 'black hat' -- it really be nearly anything (do an ebay search). There was a mid century offshoot of the original purer style. It took higher end designer furniture, often very sculptural, and added that trademark hollywood glitz..jpg)
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Playing with scale was a hallmark of this vein of midcenturia, large sculptural clocks, gold and metallic details, swag lights that managed to be simultaneously whimsical and grave. This is mid century design gone over the top....either in a very good way.....or in a 'bad accident but I have to stare" way.
An offshoot of this style would be the big trophy homes in Palm Springs by architects like John Lautner with their amazing interiors.
70's Modern: MrMartha, having lived through this era with great disdain, finds it far too painful to discuss. For everything you need to know about 1970's decorating....watch an episode of "That Seventies Show" in syndication ---they nailed it!
Tuesday, October 13, 2009
What is -- Tomato Pulp Fiction?
The Category: Violent Vegetable Films for $800
The Answer: Name of Tarantino's sauciest movie.
MrMartha has had a summer of voluptuous ripeness,
blushing orbs peeking out from their lacy corsets,
low hangers waiting to be firmly grasped .....
STOP THAT TRAIN OF THOUGHT !! -- MrMartha is talking about Tomatoes!
Upcoming tomato posts in the next few days:
Home Canning Tomatoes, step by step.
Green Tomato Salsa -- and you.
An unconventional Jalapeno and Tomato Jelly.
--- Keep Checking Back.
MrMartha got a call from his uncle the other day, asking about Tomato pulp....a viewer had enquired about it, regarding Uncle's youtube video on homemade tomato sauce (also featuring MrMartha's lovely and talented Aunt).
Turns out, there is a lot of superstition and myth surrounding the interior of any given tomato.
The specific Question: Why peel and seed tomatoes when cooking?
The Myths -- seeds are bad to ingest, the interior gel around the seeds can make you ill when cooked, the seeds are exceptionally bitter, and the ever popular -- any Italian cook would rather die than serve a seedy sauce.
The Bottom Line -- you never HAVE to peel or seed tomatoes to cook with them, you can use them exactly as they are after removing the tough core.
The Reasons FOR peeling and seeding:
They make a much smoother and richer sauce if the seeds (or most of the seeds) and watery pulp are removed.
The skins will contract during cooking and become rather tough threads and shreds, so it is really advisable to take a couple moments and peel the tomatoes after a quick dip in boiling water.
Then, cut them in half and use your thumb to release the seed and gel sacs inside. If the tomatoes are very ripe, just give each half a quick squeeze over the sink to get the job done.
Less liquid -- by pulling out the seeds and the more liquid part of the interior, you are putting more concentrated tomato flavor into your recipe, and will not need to cook it as long if the extra watery liquid has been removed.
All of the myths can have some level of truth in them, but a lot depends on the specific variety of tomato.
When you NEVER want to peel and seed tomatoes is when you are making a very quick and simple, fresh tomato sauce....in which case you would chop the whole cored tomato, and cook it till it barely warms through and softens, while releasing just a part of its juices....its the ultimate in simple tomato essence, but really needs a light touch and exceptionally good ripe tomatoes.
View Uncle's video:
Dont forget to click 'Read More' to see The Tomato Gallery.
A group of Midsummer tomatoes, fully vine ripened, with one beautiful fruit topping out at a pound on the scale!
A jumbo tomato on the vine....MrMartha has big hands -- though it's hard to tell in this shot!
The row of potted tomato plants on MrMartha's deck...languishing in almost 14 hours of daily sun during July.
One days harvest in early August, enough for a week of salads, and canning up four quarts of goodness!
Rocky the dog, guarding the crop against a couple of clever gourmet crows, and a single pesky squirrel who had a thing for green cherry tomatoes!
Monday, October 12, 2009
MrMartha's "NOT QUITE Pesto" Basil Cubes
Are you staring at Basil plants in the garden or potted on your deck -- valiantly trying to hold fast into fall, but starting to look tattered and shopworn?
It's so sad when the vigorous herbs of summer start to whither and fade, looking a bit like Aunt Sally's rather unfortunate slipcovers.
There is still time to sock away all that wonderful pungent flavor of summer -- into little cubes of dynamite that will wake up a spaghetti sauce, soup, or stew.....all winter long.
Not to mention having at hand an almost instant hors d'oeuvre option clear through spring.
If you have the Basil, MrMartha has three words for you.....
oil, Ice tray, freezer.
Well, okay, that's four words.
If you havent grown any Basil this summer, plan for next year, and instead buy a big bag of Basil Leaves at the grocery store or vegetable market (or preferably at a restaurant provisioner that is open to the public).
This is not true Pesto, as it does not include Pine Nuts or Parmesan Cheese. These Basil Cubes are just that....cubes of processed Basil with just enough oil to hold them together and stop oxidation of the leaves. It's SO SIMPLE.....takes no time, and the rewards of encapsulating summer flavor will burst forth in your mouth throughout the dark months.
Read More for the super simple instructions with photos, and a couple of additional easy ideas...
Here's what you do.....
Fill the container of your Food Processor with clean, trimmed Basil Leaves and soft stems (remove the woody, tough stems and leaf bases)
Approximately 8 cups of leaves for a batch in MrMartha's long suffering Cuisinart.
Drizzle about half a cup of decent vegetable oil over the leaves as you fill the work bowl. (doesn't have to be olive oil...but it does bring a lot to the party.)
Turn on the machine, and process while adding up to an additional cup of oil, to make a fairly smooth and glistening paste.
MrMartha prefers just enough oil to allow the Basil leaves to process finely, and hold together. You can adjust the mixture to your own preference by adding more oil, or adding more Basil leaves.....
Transfer the paste in spoonfuls to an Ice Cube Tray, cover the surface with plastic wrap, and place in the freezer till solid. Remove the solid cubes and place into a zipper freezer bag, store in the Freezer for up to about 6 months (After time, the may get some frost on the surface and look a bit dehydrated, but they are still good to go, just brush off the ice crystals with a paper towel.
You can also keep a jar if this mixture in the fridge for several weeks and use it at will. It will keep perfectly, just even the contents after each use, and float a thin layer of oil on top before closing the jar.
You can certainly make traditional Pesto instead, and freeze into cubes the same way. MrMartha is not a big fan of Pine Nuts, and actually prefers substituting toasted and ground Walnuts in his Pesto.
These little magic Basil bullets are incredible stirred into a red pasta sauce, tossed with pasta and some extra butter, and added to just about any soup, stew, or pot roast.
SUPER BONUS:
For a delicious easy nibble with crackers or baguette:
Thaw 3 frozen basil cubes in a small cup, pour or spoon off any liquid that accumulates during thawing.
Use a rotary mixer or food processor to combine the thawed cubes with a block of softened cream cheese. All your guests will be thrilled at something that is much better than Alouette or Rondele products, at a quarter of the cost..... while you smile to yourself with cleverness and frugality.
Fifty Lashes with a homemade, hand rolled, perfectly al dente cooked, Fettuccini Noodle
MrMartha was addicted to Dear Abby as a child -- back in the (shudder) sixties.
Dear, Dear Abby, such a profound influence at the time when every home got the evening newspaper, had three television channels, and simple practical advice still had some weight.
Abby used to have a phrase she used a lot -- anytime someone was willfully, or passively, neglectful of another. "Fifty Lashes With a Wet Noodle", she would say....
Well, MrMartha has been somewhat sadly neglectful of this blog the past few weeks, so MrMartha hereby submits to fifty lashes with a homemade, hand rolled, perfectly al dente cooked, Fettuccini Noodle, and hereby promises to do better.
It has been a real whirlwind the past couple months settling into the new home (aka CASA MIDCENTURIA), after a decisive (meaning quick, oh so very quick) decision to depart a previous residence of sixteen years.....but MrMartha has been carefully documenting the process and progress, as well as canning projects, and amassing lots of other great stuff, design solutions, and downright super ideas.....now it is time to get it all put together, and share it with those brave souls who follow MrMartha's journey....
Now that MrMartha is back, don't be a stranger.
Ominous fact for the day: The holidays are just around the corner ......(wait, who said that?)
Let MrMartha help you through them.
Monday, August 17, 2009
MrMartha's MidCentury Kitchen.....AFTER
MrMartha apologizes for not being more proactive with blog updates the past couple weeks.....but now that things are moderating and settling in at the new house, posting should return to a more regular frequency! Thank you to all the followers who have been loyal during this content drought, and a special thank you to those who have sent emails of inquiry and encouragement..
A MidCentury home has a great amount of style and an unmatched quirkiness, no question there. But, when largely intact -- with many original fixtures and systems -- it can be a bit like peeling a proverbial onion...one project exposes problems that lead to three other projects! That is certainly what has happened here. Luckily, MrMartha does not shy away from projects
MrMartha is pleased to note that the main kitchen is now past the paint stage.
READ MORE to see additional photos of the kitchen and learn more about the transformation.
All of the cabinets and integral trim have been done in the same subtle 'Latte' tone, with the ceiling painted in a lighter version of the same color. Given all the variation in the tile colors, it seemed the better option to just paint all cabinets alike, even though it may have been more correct (from a period standpoint) to have used different colors in the upper and lower cabinetry.
It was a bit of an archeological expedition to discover many of the paint colors of this kitchen's previous incarnations evident on inside drawer edges and other nooks and crannies....everything from a dusky pink, to a rather shocking salmon tone, to a deep forest green, have all been part of this kitchen's past. MrMartha cannot quite fathom what it must have looked like in many of those past color schemes!
Hammerite metallic paint was used for details like switchplates and for the trim strip between the tile work and the lower cabinets, it ties the newer stainless steel appliances together with the more vintage aspects of the kitchen, and helps unify things nicely.
The turquoise color on the walls has worked out well, though it required a lot of mixing and remixing of paint on the fly to get the exact right tone. In the end, it had to be assertive enough to balance off the yellow backsplash tiles, but not so strong as to totally take over the space. MrMartha feels he found an excellent balance. Adding some wonderful old MidCentury 'school cafeteria' chairs in a deeper turquoise, and matching that with a very simple gingham valance over the sink window, have added a nice note of punch and counterpoint to the wall color. Next will be deciding what to hang on the walls, and decorative accessories.
One note about the wonderful chrome and resin chairs....they were a find on CraigsList, and ended up costing $15.00 per chair! They look perfect in the space, are both a great scale and quite comfortable, proving once again that it's possible to be both very frugal and very stylish!!
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