If you are like me, then every time you leave the house you have a nagging sense that you have forgotten something.  Did I turn off the lights?  Is the thermostat turned down?  Did I leave the stove on or the doors unlocked?  These are just a few of the worries that plague me while I am away from my Long Island homes.

photo from wh-security.com

No More Key Copies Floating Around

One of the most convenient apps available, that I use all the time, is remote door lock.  Not only can I lock my doors from the airport, I also never have to leave a spare key hidden around my property.  When the pet sitter comes to walk my dog, they call me and I remotely unlock the doors.  They only have access when I want them to.  I never have to worry about someone letting him or her in with a copy of the door key.  Plus, I also control the burglar alarm directly, meaning I never have to give out the combination.  Controlling access to my home lets me travel with one less worry on my plate and gives me a secure feeling.

photo from financialpress.com

Keeping the Bills and the Risks Low

Another great feature offered by smart homes, like those managed by Hamptons Homes, is control of many electrical appliances.  I can turn the lights on and off; the temperature up and down; and many of the kitchen appliances on or off.  You might ask why I would ever turn lights on, when I am traveling, but there are certainly times when it makes sense.  If I turn on lights when I am out of the house, it looks like I am at home.  This basic security precaution makes my home more secure against robbery.  Also, remote control of the thermostat lets me lower my electric bill, while always walking into a home that is comfortable.  In the winter, I turn down the thermostat when I leave and turn it back up a few hours before I get home.  In the summer, I turn off the air conditioner and turn it back on the day before I return.  When I am home the temperature is always comfortable, but I do not pay to heat and cool an empty house.

Save on Money and Worry with Smart Homes

Luxury Hamptons Homes put you firmly in the driver’s seat.  Many of us travel a lot.  Work, family, and vacations put us headed out of the door as often as we head in.  My home is my single most valuable possession, and has almost everything else I value.  New apps let me protect it and the contents to the best of my ability.  The ability to keep energy costs low and increase my comfort level is the icing on the cake.  Take control of your home, and travel with peace of mind.

Sam Marquit is a entrepreneur, home improvement specialist, and part time blogger. Feel free to visit Sam’s blog–fmarquitv.tumblr.com, and don’t forget to connect with him @fmarquitv

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The first three months were spent in Barcelona, the second half in Madrid.  In Barcelona, I lived with a widow who made this incredibly flavorful and hearty soup.  I can still recall sitting at her dining room table and having her place this  bowl of aromatic yumminess in front of me.  I requested it on many occasions.

Imagine my surprise when I happened upon a fantastic website–Latienda.com which is an American company that imports fabulous products from Spain.  I have been a fan now for years.  I actually found this recipe on their site and had to share it with you!  Please have a look and if you make it for yourself, let me know what you think.

Marcona Almonds

Figs and almonds are two of my favorite Mediterranean ingredients. Together they create a synergy and make this uncomplicated but interesting cold soup.   This recipe combines regular almonds with the great Marcona variety, which are rounder, smoother, sweeter, and more expensive than the everyday nut. The recipe suggests that we save the Marcona for their flavor at the end; the regular almonds are blended into the body of the soup.

For me it is a fabulous recipe and perfect as we enter the warm Summer months.  I love chilled soups and this one packs a punch with a nice dose of protein derived from the almonds.  The creamy color also plays to the mix of yellow and white, activating our health and wellness Chi as well as the Career and knowledge GUA.  So, set your intentions for your inner well being and your thirst for knowledge and success.  Enjoy!

Cold Almond and Garlic Soup with Figs and Marcona Almonds

Cold Almond and Garlic Soup with Figs and Marcona Almonds

Ajo blanco con higos y almendras

Figs and almonds are two very Mediterranean ingredients. Together they make this simple but interesting cold soup – a glimpse of what people ate in the south of Spain before the introduction of new ingredients from the Americas. Here we combine regular almonds with the great Marcona variety, which are rounder, smoother, sweeter, and more expensive than the everyday nut. We save the Marcona for their flavor at the end; the regular almonds are blended into the body of the soup.

Servings: 4-6

Ingredients:

1 1/2 pounds blanched organic almonds

6 cups flat mineral water or filtered water

2 garlic cloves

3/4 cup aged sherry vinegar, plus 1 tablespoon

2 1/2 cups Spanish organic extra virgin olive oil, plus 2 tablespoons

3 slices of rustic bread, crusts removed, about 2 ounces–I would recommend whole grain

4 fresh black organic figs, quartered

4 tablespoons roughly chopped Spanish Marcona almonds

1 tablespoon chopped chives–fresh from the garden or organic market

Preparation:

- Put the blanched almonds into a bowl, cover with the mineral water, and let soak overnight.

- Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil

for 1 minute, then drain the garlic and cool.

- Drain the soaked almonds, reserving the soaking liquid, and put them in a blender or food processor.

- Add the garlic, reserved soaking liquid, 3/4 cup of the sherry vinegar, 2 1/2 cups of the olive oil, and bread, and purée until smooth.

- Place a colander over a large bowl and line it with cheesecloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much of the liquid as possible. Discard the solids.

- Pour the soup into a pitcher and chill for 30 minutes.

- To serve, divide the fig pieces and Marcona almonds among soup bowls. Pour in the cold soup, sprinkle with chopped chives, and drizzle with the remaining 1 tablespoon vinegar and 2 tablespoons olive oil.

Adapted From ‘MADE IN SPAIN’ – Spanish Dishes for the American Kitchen’ by José Andrés with Richard Wolffe

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All of the designs featured were created by SnaideroUSA

Notice the unbelievably unique island which seems to balance on a lark.  The arc-shaped base is so modern yet the material lends warmth to this otherwise clean and crisp space.  I love the curved edge on the wall hung cabinets as well and how all of the doors are unadorned with hardware.

The kitchen below is also stunning.  I love the pendant floating above the island and the linear quality.  The backsplash is frosted glass and the light from the wall hung cabinets creates a stunning glow.

Snaidero USA Symi Bathroom

I love this floating asymmetrically shaped vanity.  The way it overlaps and integrates with the storage cabinet is truly original while the black and white combination provides contrast and variety in both form and color.

The vanity below is also unique.  See how the mirror is hung asymmetrically behind the long, low vanity.  I love the mix of open and closed spaces.  Truth be told I would have preferred to see the second sink on the opposite side of the vanity as I feel it is too close to the left hand sink and there is no vanity mirror above.  Aesthetically, it is lovely and striking but I fear it will not function well.

Snaidero USA Fly Bathroom

Let us know your thoughts.  We would love to hear from you!

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The earthy tone of the portobello can help to activate your wood element.  Mushrooms are a wonderful meat substitute and are jam-packed with flavor.

6 servings

• Prep: 35 minutes
• Total: 40 minutes

Recipe adapted from the Bon Appetit Test Kitchen

Grilled Portobello Parmesan

Ingredients

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 large garlic clove, pressed
• 6 large portobello mushrooms, stemmed, gills scraped out
• 1 cup whole-milk ricotta cheese  (or you might take ½ a package of firm tofu with a ¼ tspn of oregano and puree in the food processor—you will swear it tastes just like ricotta!)
• 1/2 cup plus 6 tablespoons finely grated Parmesan cheese  (or a vegan substitute—rice or soy)
• 3 tablespoons chopped fresh basil, divided
• 6 1/3-inch-thick heirloom organic tomato slices (from 2 very large tomatoes)
• 7 to 8 oz ounces Fontina cheese, thinly sliced  (again here you may substitute soy or rice cheese slices)

Preparation

• Prepare barbecue or indoor grill (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper.
• Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat.
• Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper.
• Arrange tomato slices on plate; sprinkle with salt and pepper.
• Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up.
• Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom.
• Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each.
• Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes.

NOTE:  You may also wish to return the mushrooms to an oven if you are using an indoor grill so that the cheese can melt correctly and all flavors meld.

• Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

Let us know what you think of this yummy creation.  I love to hear your comments!  Most importantly–get cooking and ENJOY!!!

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Contemporary Orb Pendant adds funk to any space!

Below is a more contemporary pendant –similar in style but the more organic shape and vibrant red glass interior cylinder add punch to your space!

Red Contemporary Pendant

The last pendant in our spotlight is this diamond-shaped pendant from the  Contemporary Collection.  This is a truly unique shape for a pendant and will allow you to showcase your funky flair!

Diamond Shape Contemporary Pendant

Click here to tell us which one of the Hammerton Pendants is your favorite!

The turmeric makes the rice yellow and has incredible health benefits.  Yellow is the color of the heart/center of the Bagua and thus signifies our health.

Black is the color of the beans and in Feng Shui black activates the Career and Life Path Gua of the Bagua.

So when creating and enjoying this dish, set your intentions for your inner health and your career and goal aspirations.  The Law of Attraction will do the rest!

yield: Makes 4 main-course servings

This would be nice with warm wheat or gluten free corn tortillas.

Yellow Rice Salad with Roasted Pepper and Spicy Black Beans

Ingredients

• 4 teaspoons ground cumin
• 1/4 cup fresh lime juice
• 2 1/2 tablespoons vegetable oil
• 1/2 teaspoon turmeric
• 2 cups water
• 1 cup brown basmati rice
• 1 teaspoon salt
• 1/2 cup thinly sliced green onions
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1/2 cup chopped roasted red peppers from jar
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons minced chipotle chilies*

Preparation

Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.

Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.

Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.

Mound bean mixture in center of platter. Surround with rice salad.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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Unique Bedside Tables

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Strawberries are one of my favorite fruits.  Do you know that one serving is a whole cup!  They are yummy and delicious.  Now for your Feng Shui benefits.  When you create a strawberry sorbet, you have a delicious red treat that can set your intention for fame, power and creativity.  Maybe you need to have more power over your food choices, your career, who knows!  So make this healthy cool treat and set your intentions.  You can have whatever you wish for if you truly ask for it!

Delicious Strawberry Sorbet

Ingredients

• 4 cups quartered fresh strawberries
• 3/4 cup honey (only a 1/2 cup if strawberries are sweet) or you could opt for 1/3 cup agave
• 1/2 tablespoon lemon juice
• 1 cup cold filtered water

Directions

1. In a large bowl, mix together strawberries and honey or agave, and allow to stand for 30 minutes to soften berries.
2. In a food processor, puree berry mixture in 2 batches.
3. Strain into a large bowl.
4. Stir in lemon juice and water, and freeze until firm, about 2 1/2 hours.
5. Remove from freezer, and beat until smooth.
6. Freeze until firm, about 1 1/2 hours.
7. Remove from freezer, and beat again until smooth.
8. Turn into a 4- or 5-cup container, cover, and freeze.

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Below are some interesting beds that caught my eye. No matter which one you prefer, you are bound to have sweet dreams in one of these beauties.

Clockwise from upper left:  Classic Wing Bed by Charles P. Rogers, Rattan and Bamboo Bed by Maitland Smith, Guilded Platform Bed by Julian Chichester, and the Edge Bed by Environment Furniture.

Interesting beds

We also love beds from Baker and J. Robert Scott.  From left to right:  Baker’s Luxe Bed, J. Robert Scott’s Cardinal Bed and French Line Bed.

Fabulous luxury Beds

Below are some of the options we regularly recommend to our clients from Kravet.  Clockwise from upper left:  Northport Tall Bed, Cambridge Complete Bed, and lastly the Chelsea Complete Bed.

Beds from Kravet

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Check out this recipe adapted from the Kitchen Geekery!

I love Chicken Cacciatore.  Below is a recipe that I have adapted to make it healthier for you, my loyal blog fans.  Let’s do a quick history on this recipe.

In cuisine, “alla cacciatora” refers to a meal prepared “hunter-style” with tomatoes, onions, herbs, often bell pepper, and sometimes wine.

Cacciatore is usually chicken, but if you are vegan or vegetarian, you may wish to substitute firm tofu for the chicken.  If you are using chicken and have the time, try to cook at a lower temperature for a longer period of time which will make the meat even more tender — just be careful not to cook away the sauce!

The dish can also be prepared in advance, just don’t do the last cycle of cooking, or cook the pasta until you are ready to have the meal.  I would use pasta shells, radiattore or farfalle  for this dish.  I prefer brown rice pasta but you can choose your favorite.

The wonderful red sauce will activate your power and fame Chi and the green basil will enhance your intentions for family!  Enjoy this meal with your loved ones and nourish yourself inside and out!

Chicken Cacciatore

Ingredients

• Serves: 4
• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes
• 4 chicken breasts or one package of extra firm tofu rinsed and drained and then cubed
• 800g/1¾lbs chopped organic tomatoes
• 400g/14 oz radiatorre pasta (or your favorite)
• 1 onion, finely chopped
• 1 red bell pepper, diced (Optional)
• 2 garlic cloves, crushed
• Olive oil
• A handful of fresh basil
• Salt and pepper to taste

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