Kitchen Makeover!! How to change it up with out spending a million bucks!

I didnt have a million dollars to spend.. but I had to lighten the dark kitchen in our new apartment. You cant always get what you want. I wanted: new countertops, new backsplash, new fridge, new stove and was desperate to rip out the drop ceiling. But I just couldn't afford it. So I came up with a solution that ran me around $1200.00 and offered a dramatic change. Spray lacquer the cabinets! This really picked up my spirits.

I took off all the doors, hinges, and hardware myself to save a little $$ and carefully numbered and labeled everything for easy restoration. I sent the doors over to my painters shop for spraying. When I was out of town they came over and sprayed the base cabinets. Love them.

If you want to do something like this in your kitchen there are a few ways to go depending on if you rent own etc. and the quality of your cabinets. You can go in with a paint brush or a smooth roller some semi gloss or pearl finish paint and take care of business. Or call a professional for spray lacquer.

Please email if you have questions about your kitchen or need a little advice about any room in your house! meghan@meghanduran.com.

Ay Cariño!!! Awesome Mexican Food served with LOVE graces the Southside.

I was THRILLED when I heard that the former managers and staff from Bonita had banded together to open Cariño on South 4th Street. They were the heart and soul of that place and have taken all the LOVE and bundled it into one killin mexican joint - Cariño! I have been there a few times since they opened and I have to say... it is... as good if not better than Bonita was! The tastes are much more traditional the sauces much more tangy the bacon on the huevos rancheros is crazy thick cut and crispy fried.. And if you go there for a birthday party they will be happy to embarrass your friend with some loud music and a good round of happy birthday!! What could be better than that!!! The old staff and managers are warmer and more inviting than ever and the service is attentive and real. They Care. It Rocks. A new spot in my weekly rotation! See how happy I am!?

I used to go to Bonita for the huevos rancheros on the regular and I am happy to announce.. This one tastes better.. and I am pretty sure its cheaper!!

After we got our check.. hello!

They totally brought us this flan on the house! And damn it was good! Great creamy texture.

Go check it out!! And for those who like to drink.. they will get their liquor license very soon!! And word on the street is a frozen margarita machine is coming their way! Hello!! Happy Summer Y'all!! I know where you'll be!!

A simple Sandwich and a Pesto Scape.

Inspired by something a friend mentioned.... did you see that article in the new york times on asparagus pesto? No. I hadn't. But I did have a ton of basil in my fridge that needed using. So. I busted out the cuisinart and got busy. Basil. Pine nuts raw garlic salt unfiltered olive oil and some pecorino. That was what I had intended. What I didn't intend to do was use too much olive oil and salt! So in an attempt to salvage my pesto. and without anymore basil or pine nuts.. I rummaged through the fridge and found walnuts! why not. So in they went. but it was not enough... I remembered the mention of asparagus pesto. and had just bought some farm fresh asparagus! I broke off the woody ends and threw the raw asparagus into the cuisinart until they mellowed out the salt/olive oil overload. a little lemon juice.. And it was.... SALMMIN'. an interesting taste. freshie. nice. nutty. In went the crackers and a dip was born! Today I spread it all over sourdough and melted gouda on the other side. Tomato. and we have lift off!!! check out the asparagus pesto recipe in the times - its not this -but looks awesome. Better yet make up your own! Have no fear. The great thing about pesto is you blend and taste and blend and taste till you get something great!!!

GIFT GIVING. DONE RIGHT.

I got a present today!! And it ruled! Why? Isn't it obvious? It was made with love! The best gifts involve some thought and a little bit of crafty. In the day and age of 1800 flowers and internet shopping it is a rare treat to get a gift that someone has procured, wrapped, and decorated specifically for you. It was thrilling to open this and I was pleasantly surprised by every detail. First a bag. Inside I saw flowers! A box! A bottle! A hand made card painted and collaged, mixed with an experience to share. This really makes the gift receiving so much more personal and interesting!

Love you Steph!!

COME OUT AND DANCE WITH LIVING DAYS! 10PM AT LE POISSON ROUGE

158 Bleecker Street New York NY 10012 (212)505 3474

listen to living days here.

Gettin' Spicy!! Gettin' Organized! Awesome adjustable cabinet organizer.

Today I opened my spice cabinet to an explosion of spices salts condiments and bouillon. I couldn't take it anymore. Time to get organized!! Its great to have all your spices organized when you cook so that you can see what you have and know where it is. In theory you should clean out your spice and herb storage at least once a year. Spices and herbs become stale and loose potency when kept too long. Whole spices retain more of their oils than ground spices so whole spices are generally good for a few years while ground spices only retain peak flavor for a year. It is easy to tell if your spices are still good by smelling and tasting them. If the flavor or smell is weak. Toss em. The first time i did this I found a jar of Cayenne that i had brought with me when I moved to NY from CA over 10 years ago!! it was about as spicy and aromatic as flour! You do want to keep dried herbs and spices away from heat and light and store them in airtight containers. If you have any unusual, hard to get, expensive herbs or spices consider storing them in the fridge - they will keep twice as long. My husband brought me a spice mixture called "head of the shop" from a spice market in Morocco - this is something that is unusual and hard to get so- Fridge!! Bulk herbs and spices that come in plastic baggies end up scattered all over the cabinet and create a mess. I washed out the old stale spice jars and reused them for my bulk herbs and spices. Bye bye plastic baggies. hello order. Once I separated the good from the bad and made sure everything was stored correctly... I bought this awesome Copco adjustable cabinet organizer - it has three tiers and allows you to actually see the things in the back of the cabinet!! You can use this in any cabinet and expand it across the width. It works great for your canned and dried things as well. Here it is below available at BBB. They also have a few versions at the container store. Its rad. Do it.

BRUNCH, JUNK SHOPPING, LEMON CAKE, AND A LITTLE MAKEOVER WITH THE DECORATING MUSTACHE!!

it was a beautiful day. Arthur MacDonald my contributing editor (aka the decorating mustache) came over for a nice walk about. He rode his bicycle over the williamsburg bridge with a lemon cake and a box of powdered sugar in the front basket. We had recently done some electrical at my house hanging a light fixture and planned to brunch with our girl Bloody Mary at his favorite 50's diner Relish. We had a nice stroll up bedford avenue perusing the street vendors wondering if Haight St and Telegraph Ave had followed us east.. Arthur bought me a sweet murano glass paperweight for 2$!! We then took it to brunch with us at Relish...

A few Bloody Marys and a burger later we strolled past Sanford and Svens for some rumaging.

Arthur is a 50's fanatic and found some old Look Magazines...

I found a Gravel Art Tiger Zebra Cat for $35!! Must Have!! It needed a little make over so putty tape and paint was the afternoon activity!

While the paint was drying.. Arthur taught me how to make lemon frosting for his lemon cake!

Lemon zest, Lemon juice, powdered sugar. Mix until consistency holds together like a ribbon when drizzled from a spoon.. Who knew a box of powdered sugar and one lemon could make such amazing lemon frosting!!

And with my gravel art frame done..... We were ready to call it a day! Turned out real nice.

And yes I hung it above eye level which is "against the rules" but i had to put something else near that TV to distract my eyes!!!

ANCHORS AWAY!!!!!

I woke up this morning at 6am with a text message from my girl Meaghan Montagano. In the middle of the night her wall shelf collapsed taking some nice chunks of the wall with it and leaving gaping holes in the lathe and plaster. She didn't want any visitors coming in thru the holes so I ran over and gave her a hand. It wasn't what was on the shelf.. it was how they were installed. Every hardware store in New York tries to sell you these self driving anchors cause they think you cant handle a drill. These anchors just DONT WORK in lath and plaster walls. They don't grab and pull out when bearing the slightest bit of weight. They are made for new construction drywall and even then they leave gaping holes when removed. I have banned them from my tool kit. When you are hanging something there is an array of anchors that are appropriate for each type of wall. Check out this article on fasteners from "This Old House" for the full breakdown. And when in doubt ask a handy friend for help!

Midnight Snack! New Zealand Spinach and Glazed Carrot Salad, Baked Tofu and Brown Rice Cooked in Duck Stock!

Ok so I like to cook at midnight. That is dinner time after all!! This is when you look into the fridge and wonder.. what's left?? Tonight I found homemade tofu, carrots and new zealand spinach from the farmers market, brown rice and duck stock from Marlow & Daughters. Well Balanced for 12am.. I'd say! A little oragnic tamari, toasted seasame oil, and my all time favorite -Agrumato lemon oil. This lemon oil is amazing... it is not infused like other lemon oils - the whole lemon is pressed with the olives - this gives it a much brighter flavor that is truly lemony. OK so 1 cup of brown rice and 2 cups of duck stock (you can use water chicken or veggie stock) into my Zojirushi Neuro Fuzzy rice cooker. Truly the most awesome rice cooker - fully programable for type of rice and keeps your rice perfectly steamed for up to 12 hours! Pre heat oven to 350. Now some people like to rinse their tofu and remove excess water by pressing the tofu between two cooking sheets and placing something heavy on top - like a can of tomatoes... this helps the tofu absorb the marinades. It was midnight and I really didn't want to do more dishes so I skipped this step and it was still great. I think it really is more of a personal preference and the home made tofu absorbs pretty well anyways! Slice the tofu into 1/2" slices and place on baking sheet. Drizzle both sides of the tofu with 1tsp toasted sesame oil and 1 tsp tamari. Place tofu in oven for apprx 20 mins. Rinse New Zealand spinach and place in a large bowl filled with cold water. I like to let it soak in cold water until right before I am done cooking and do a quick final rinse before serving... New zealand spinach is delicious. delicate with thick leaves and a slightly acidic flavor.. It is great raw. Wash and peel the carrots and cut at an angle. Heat a pan over medium high heat. Once the pan is hot add 1 tsp oil and 1 tsp butter until bubbling - then add the carrots a tsp of sugar and a 1/2 tsp of salt. Turn down heat to medium low. Let the carrots brown stirring every few minutes until both sides are slightly blackened about 10 or 15 mins. The rice and tofu should be done by this time. Dry the New Zealand Spinach. Scoop the duck enhanced brown rice into serving bowls and place baked tofu on top. Pile on the raw new zealand spinach and sprinkle on the glazed carrots. Now the final and most important step to make this veggie dish POP - Drizzle Agrumato lemon oil and balsamic vinegar over greens and carrots. Salt and Pepper. Mmmmmm.

Agrumato Lemon Oil makes everything delicious!

REWIND!! SOFA REDUX!

This sofa was purchased by my friend and mentor Marla Weinhoff for "The Guitar" directed by Amy Redford. After the film wrapped they had a big prop sale and I talked a sofaless girlfriend into buying it for $150 bucks! When she moved to LA she gave it to me!!! And I couldn't resist a psychedelic redux!! Thank you Martin Albert Interiors! Crazy. Just Crazy.

ALL OR NOTHING. 1or8. AMAZING JAPANESE DINING.

The one thing about Japanese dining I have always loved is the beauty the delicacy the craft. It is an art form and is treated like one at 1or8 Atelier of Food in Williamsburg, Brooklyn. Unlike other rustic places in the neighborhood where you sit on hard wooden stools... 1or8 has a surprisingly large, comfortable, immaculately clean, and well lit dining area. From the Ninjin Mary -a tasty play on a bloody mary, to the yuzusco laced carpaccio, and the unexpected flavors of the terrine. 1or8 blends elements of French cooking with Japanese flavors, and the result is truly unique. Beautifully plated, perfectly cooked, deliciously thought out dishes, with amazing service. This is a destination where you can truly "dine". With fresh fish flown in from Tokyo everyday.. to the carrots for the Ninjin Mary that are flown in seasonally from the north part of Japan. 1or8 really is all or nothing as the name suggests. It is extreme and global. A highly recommended experience. Very reasonably priced.

1 or 8

Atelier of Food

66 South 2nd Street Brooklyn NY 11211 (718) 384-2152

Also check out the 1 or 8 blog to learn more about their food and events.

A NICE REMINDER FROM JOHN LENNON

At the Museum of Modern Art NYC.

LIVIN' LARGE... IN A TINY SPACE.

Photo by Marla Weinhoff. From the window of the Kravet Showroom

Today I have been bombarded by tid bits of media about how to maximize small spaces. I've lived in New York for 12 years so you'd think I would be a pro by now - but until 3 years ago I had always lived in gigantic lofts which allow you to accumulate without notice.. Now that i live in a regular sized apartment.. it has been a struggle and one everyone here goes thru.

In this weekends New York Times I read about a man who has lived in 348 sq feet since 1985.. Here we have a pro who knows how to make it work. The problem always is "things".. i mean we are people.. we love things.. they inspire us intrigue us and allow us to create a mood within our space.. a mood that contrasts with the outside world.. a mood that highlights our interests and personality. To be able to express this and live in 348 sq feet is a miracle and a gift. Multipurpose. Multifunctional. Storage and reflective surfaces. Mirrors. This seems to be an underlying theme for maximizing small spaces.

In my morning sift thru the news I landed on a blog called unclutterer.com. You can imagine what they help you with here. There was an article about a woman who had gone to clean out a storage room she had rented for 7 years. She threw away almost everything in the storage room save a few sentimental items small enough to fill a drawer. She did the calculations.. 7 years at $120 per month was $10,000. She had spent 10,000 storing a bunch of crap she threw in the trash. Like her storage unit many of us small apartment dwellers keep a bunch of shit we just dont need. Release it. Bye bye. If you dont love it use it need it. Let it go.

As I scrolled thru the rest of the unclutterer site I noticed a video about an apartment in Hong Kong. The space had been written up in the NYTimes over a year ago "24 rooms tucked into one".. Hong Kong Architect Gary Chang wins the award on small space living... in his own spaceship modern style he has transformed the 344 square foot apartment which at one time housed his entire family and a tenant! This is an architect employed everything he knew about architecture and small space living to create his dream. The video from Discovery Channels Worlds Greenest Homes is at the bottom. Pretty Crazy. The Transformer. Check it OUT>

DINER JUST ROCKED MY WORLD

85 Broadway Brooklyn NY 11211 (718) 486 3077

Grass Fed Dry Aged Sirloin Steak Bone Marrow Butter Scallions Fries Mayonnaise Ketchup Watercress Salad.... Mint Pot De Creme with Mast Brothers chocolate shavings. Reeling from a vitamin B sugar high. I imagine this is what Dr. FeelGood's magic health shot felt like. Diner has been in Williamsburg so long that at some point I must have taken them for granted... I remember when they first opened. there was no where else to eat. it was the best. now in this cesspool of hippness. they are standing out... two feet planted firmly on the ground. damn. that was good.

FASHION HIGHLIGHTS: INSIDE THE NBA

Inside the NBA gives fashion commentary?! What!?

"The Poindexter."

"GO Gadget GO!!!"

"Somebody give him an umbrella"

"The Cadet"

RAINY DAY? BLUE BLAZER @ DRAM BAR.

A rainy day... Maybe... A Blue Blazer at Dram Bar! Cure your chills. Tom Chadwick pours a tasty fire. Dram Bar. New. Ish. A beautiful space on South 4th street specializing in mixology and soon... small plates.. I love the location. The design. The layout. The vibe. The bathroom with the wooden spoon that acts as your door lock. Its the old ChickenBone for those who remember... I will never forget.. where I spent the first evening of the NYC black out... they had to cook all their food before it went bad.. so neighbors brought out barbecue's and they took I owe you's.... Same owner new concept. Stop by. A nice chill place to relax and imbibe. 177 South 4th street. WilliB. BK.