Spacial Design Website
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In Praise of Potato Pancakes For food lovers, there's nothing more essential to Hanukkah celebrations than latkes. We begin craving them the minute December dawns, and when the holiday finally arrives, we happily down several (or a dozen) straight from the pan.
But why confine potato pancakes to this time of year? They're just as delicious in other seasons. To that end, here are five recipes-a crisp, golden classic and four creative variations-that will easily make the transition from Festival of Light to year-round festivities. They incorporate a far-flung range of influences, and would be at home on menus from India to New England to the Southwest. Try them as hors d'oeuvres or side dishes during the holidays and beyond.
Ingredients:
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
Preparation:
Preheat oven to 200°F.
Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
For a variation of Potato Pancake recipes go to
www.epicurious.com
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Toasted-Coconut Soufflés with Ruby-Red Cranberry
Sauce
Ingredients
sauce
1
cup
fresh or frozen cranberries (about 4 ounces)
3/4
cup
cranberry juice cocktail
1/2
cup
sugar
soufflés
2
tablespoons
(1/4 stick) unsalted butter
2
tablespoons
all purpose flour
1 1/4
cups
canned unsweetened coconut milk* (from one 13- to 14-ounce can)
5
tablespoons
sugar, divided, plus additional for sprinkling
1 1/2
teaspoons
white rum
3/4
teaspoon
coconut extract
Pinch
of salt
5
large egg whites, room temperature
1/3
cup
sweetened
flaked coconut, lightly toasted, cooled, crushed into small flakes plus
additional toasted sweetened flaked coconut for garnish.
Special equipment
8
3/4-cup custard cups or ramekins
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Preparation
SAUCE
Bring
all ingredients to boil in small saucepan, stirring until sugar
dissolves. Reduce heat; simmer until berries are soft, about 6 minutes.
Pour mixture through strainer set over bowl, pressing on solids to
extract liquid. Discard solids in strainer.
DO AHEAD Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
SOUFFLES
Melt
butter in medium saucepan over medium heat. Add flour; whisk until
bubbling but not brown, about 2 minutes. Gradually add coconut milk;
whisk until mixture boils and thickens, about 1 minute. Remove from
heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt.
Transfer to large bowl. Place plastic wrap directly onto surface of
soufflé base.
DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
Butter
eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting
cups to coat completely and tapping out any excess. Place cups on
rimmed baking sheet. Using electric mixer, beat egg whites in large
bowl until soft peaks form. Gradually add 2 1/2 tablespoons sugar and
beat until medium-stiff peaks form. Add 1/4 of whites to coconut base
and whisk until lightened. Add remaining whites in 2 additions and fold
in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé
mixture among prepared cups; smooth tops.
DO AHEAD Can be made 6 hours ahead. Cover and chill.
Position
rack in center of oven and preheat to 375°F. Bake soufflés until puffed
and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of
8 plates. Top with warm cranberry sauce and garnish with toasted
coconut; serve immediately.
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Pot Fillers
Rohl - Modern Pot Filler
Over the years, many of the things commonly found in commercial
and institutional kitchens have found their way into residential
kitchens. These articulating faucets save your back! A pot filler
eliminates 50 percent of the work when it comes to transporting water
to and from a cooktop.
This saves wear and tear on your hands, wrists, arms too.
Water is actually fairly heavy, as just one gallon weighs a little
over eight and one-third pounds. If you measure the amount of water you
might boil to make a large pot of pasta, you might be surprised to
discover you carry nearly 20 pounds from the sink to the cooktop. When
you are doing lots of cooking during holiday celebrations, the
last thing you should be doing is wasting energy carrying water around
your kitchen.
Rohl - Country Pot Filler
Here are some pre-installation tips to consider:
Most pot fillers require a single one-half inch cold water supply line.The location of the pipe projecting out
from the wall that feeds the pot filler faucet is very critical. If
this pipe is not in the correct location, the pot filler faucet might
end up too low and/or it might not fold back completely to nest against
the wall. Since some pot fillers swing out of the way when not in use, you will need to make sure it will not hit against wall cabinets that might flank either side of the cooktop.
You will also need several other important dimensions, such as the
height of the cooktop burners above the finished height of the
countertop, and the height of your tallest pot. When added together,
these dimensions tell you the absolute minimum height above the finish countertop
the tip of the pot filler faucet must be. I would always add another
inch to be safe. Be sure you or the plumber takes into account the
height of the finish flooring as well.
Hans Grohe - Pot Filler KWC - Pot Filler |
Master Suites & Closets
In this "new economy" where people are opting to stay in their homes and remodel rather than "buy up" they are choosing amenities for the their current homes that they might have had in their new house plans. Such amenities might include larger lighter kitchens that include roll-outs, tall pantries, lower open islands (for wheelchair accessibility), and countertops, drawers on bottom cabinets rather than doors, wider aisles, etc. Bathrooms are becoming more luxurious with "spa" like bathtubs and vanities. Large built in closets and master suites are very desirable. Below are two projects that serve multifunctional purposes.
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San
Francisco/Bay Area Culinary Events
Hungry? Need to fill
your culinary calendar? Here is where you will find all the restaurant and culinary happenings in San
Francisco/Bay Area. We are featuring a calendar of special dinners, tasting menus,
prix-fixe meals, food festivals and other culinary events, including
regularly occurring food events as well as special one-time-only events
featuring top chefs. Keep checking back so you can know all that's
going on in the world of restaurant and food events in San
Francisco/Bay Area. November 27-December 24
The Ritz-Carlton, San
Francisco's traditional holiday Teddy Bear Tea series
kicks off in the hotel's Lobby Lounge. Children are welcome to bring their favorite stuffed
animal for storytelling, balloons and revelry hosted by Binky the Elf
and featuring photographs with the life-size Ritz-Carlton Teddy. Tea
(or hot chocolate), cookies and sandwiches are provided. Proceeds
benefit the Make-A-Wish Foundation. Two seatings daily at 10 a.m. and 1
p.m., $80 per guest. The Ritz-Carlton, San Francisco, 600 Stockton St.,
San Francisco, CA 94108, 415-296-7465, 800-241-3333.
Through December 31
Café de la Presse
now highlights a different region of France every two months with special à la carte dinner menus (in addition to the regular menu). Through the end of the year the Champagne region will be featured, with appetizers
such as salade de homard (lobster) with Champagne dressing and tarte
flambée au Chaource, and entrées such as coq au Champagne and coquilles
Saint Jacques Champenoise. A selection of Champagnes is available by
the bottle or glass. Café de la Presse, 352 Grant Ave., San Francisco,
CA 94108, 415-398-2680.
Through 2009
Mission District
winner Foreign Cinema,
known for its sophisticated Cal-Med menu and modern, cinema-themed
setting, will celebrate its ten year anniversary throughout 2009 with a
nightly prix-fixe tasting menu option. Seasonal dishes
on the special three-course menu will change daily, and prices are $36
per person or $55 with wine pairings, exclusive of tax and gratuity.
Couples, especially, are encouraged to secure reservations, as this
upscale date-night spot is tough to beat. Foreign Cinema, 2534 Mission
St., San Francisco, CA 94110, 415-648-7600.
January 10-February 4
Foodies looking for a unique getaway in the new year might want to exploreThe Ahwahnee's Chefs' Holidays series of events in Yosemite National Park,
starting January 10, 2010. The hotel will host top chefs from around
the country for eight intimate sessions of receptions, cooking classes
and demonstrations, each culminating in a five-course dinner with wine
pairings in the Ahwahnee Dining Room. Area chefs will include David
Kinch (Manresa), Elizabeth Falkner (Citizen Cake, Orson), Ken Frank (La Toque) and Douglas Keane (Cyrus).
Guests can inquire about special room packages at The Ahwahnee and
Yosemite Lodge at the Falls, or opt for Gala Dinner admission only.
Visit www.yosemitepark.com/chefs for more information and tickets, or
call 801-559-4949. The Ahwahnee, PO Box 577, Yosemite National Park, CA
95389, 209-372-0200; 559-252-4848.
Cavallo Point Cooking Classes
601 Murray Circle, Fort Baker
Sausalito 339-4700
This can make a great gift too!!!
Family Holiday Cookie Class with Chefs Ethan Howard and Jayne Reichert
Wednesday 12/16 4:00 pm - 6:00 pm
Come join in the fun! Jayne and Ethan will help you bake and decorate a
variety of deliciously festive cookies. Pack up a box of cookies to
take home or give as gifts. This class is designed for families with
children 5 years and older. Hot chocolate, apple cider and a small
snack will be served.
Menu to be announced soon
$50 per person
Holiday Appetizers with Chef Kelsie Kerr
Saturday 12/19 6:00 pm - 8:30 pm
It's holiday time and parties abound. Learn to make a host of simple
hors d'oeuvres that will impress your guests and leave you lots of
energy to enjoy the party. We will toast the season with a glass of
bubbly wine while we gather together to cook and eat.
· Moroccan Carrot Purée with Caraway Crackers
· Wild Mushroom and Leek Frittata
· Albacore Tartar with Capers, Meyer Lemon and Mint
· Mini Italian Meatballs with Spicy Tomato Sauce
· Seared Fennel Pollen-Dusted Pork Tenderloin with Fig Anchoïade
$85 per person
Celebrating Crab!
Wednesday 12/30
6:00 pm - 9:00 pm
The winter months bring one of our local treasures into season:
Dungeness crab! Kelsie will show you how to cook, clean and create a
few simple recipes and sauces to get the best out of our delicious
crab. Come and join the party!
· Cracked Dungeness Crab with Aïoli
· Dungeness Crab, Meyer lemon and Endive Salad
· Roasted Crab with Spicy Marash Pepper Butter
· Fresh Crab Cakes with Homemade Tartar Sauce
$90 per person
In The Kitchen Culinary School
300 Turney Street, Sausalito
Phone: 331-8766
Saturday December 19 - 6:30
Cost: $45.00
House!Kids young and
old can use their imagination in decorating a fantastic house with all
the adornments that will be the showcase for the holiday. Everything is
provided and we'll have a few Gingerbread People to snack on too.
Kids Cooking:
Holiday Foods
from Other Countries
Sunday December 20th 10:00am
Cost: $35.00
Make a plateful of International deliciousness with Chef Scott Davis.Take Holiday Chicken from Brazil, Tattooed Potatoes from Italy, Apple
Latkes from Israel, and Bread Pudding from England, Belgium and the
Southern United States
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December 2009
Issue 8
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The Design Dish
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Keeping you updated with the latest and greatest information in Kitchen & Bath Design, Cabinetry, Plumbing, Lighting and Accessories!
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Hello Friends,
We hope you enjoy our Holiday filled newsletter, including some wonderful recipes, gift and
decorating ideas.
We wish you and your family all the best this holiday season and a fabulous New Year!!!
Susan & Jenn
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Warm Floors & Towel Bars
It's cold outside and there is nothing like having a toasty warm floor to come home to!
The warmth of radiant heating systems in bathrooms, kitchens, family rooms, or any room in your home makes for a more comfortable and inviting living space.
Warm floors are designed for easy installation
under tile, natural stone, carpet, hardwood and laminate.
How Under Floor Heating Works
Any type of gas fueled boiler can be used to provide the heat for a
UFH system. Pipes are usually run underneath the floor surface and the
heat from the water passing through the pipes transfers directly into
the floor.
A warm floor creates warm air convection and this in turn heats the
surrounding living space. Under floor heating is an exceptionally
straightforward but highly effective way of providing a comfortably
warm indoor climate with an even distribution of heat.
Five Reasons to Choose an Under Floor Heating System for your Home
There are many benefits associated with Under Floor Heating and these include:
1. Comfort
Heat radiating from the floor upwards is far more evenly distributed
than heat that emanates from wall mounted radiators. Heat from wall
mounted radiators is confined to a small area and rises upwards. This
means that the warmer air stays around head height which does not tend
to create the most comfortable feeling. Additionally, compared to
traditional radiator systems there are no irritating noises arising
from expanding and contracting pipes.
2. Cost effectiveness and energy efficiency
Under floor heating systems can give you a 15-40% energy saving over traditional heating methods.
3. Health
Under floor heating helps to keep moisture content levels low which
means that house dust mites can be reduced. This will benefit anyone
with asthma or breathing difficulties or any other allergies.
4. Ease of control
With a UFH system, the temperature of each room can be controlled
individually. Being able to adjust temperature settings in each room of
the house is a major benefit for any family.
5. Space and Aesthetics
Under floor heating saves space and offers heightened visual appeal in
a home by eliminating the need for wall mounted radiators.
Additionally, wet floors dry more quickly and décor is maintained due
to a lack of damp walls.
Heated Towel Bars
Heated towel bars are not just for Hotels and Spas - and though they sound like a high-end product made only
to indulge and pamper, they also serve more practical purposes. And if
used in the right way, they can even help you save some money on energy
bills.
Practical Purposes
Although it's certainly nice to have a warm towel when you get out of
the shower, especially on those cold winter mornings, a heated towel
bar can produce more than its fair share of real work. These units are
extremely energy efficient and safe, so most of the time they are left
on 24-hours a day (though they come with timers and on/off switches, of
course). Why do this? Well, it costs about the same as lighting a light
bulb. But the real beauty is that they can act as a low-impact heating
unit for the home. They're great for warming up cold bathrooms, which
tend to chill off quickly with their tile and porcelain surfaces. And
heated towel bars can also dry out the humid air in these otherwise
damp areas.
Another Dryer?
These products don't just warm up
towels. They're often used as passive
clothes dryers, saving you money and effort on unneeded laundering. Put
a heated rack in the kitchen for wet dishtowels. Put one in the laundry
room for extra clothing that won't fit in the dryer or for those
delicate fabrics. Plus, they're perfect for rain-drenched socks, snowy
hats, and mittens, or bathing suits that need quick drying. They're not
fully waterproof though, so watch out that you don't overwhelm or
immerse the racks.
The Technology
There are two basic models of heated
towel bars: electric and
warm-water hydro systems. Electric models simply plug in anywhere,
though they can also be hard-wired into your home's electrical system
so that they begin working whenever your furnace does. The metal rods
are filled with oil, so when turned on, a filament slowly heats this
oil which then heats up the metal (it takes about 15 minutes for
optimum temperatures, and about an hour to fully warm a towel). But
another option is hydro-heated systems. Connected directly to your
home's plumbing, these units are warmed by your water heater, which
makes them easy to use and energy efficient, although they will have to
be permanently mounted in your home.
The Variety
The selection is unlimited. You can choose any material (brass,
chrome, nickel, etc.) and they come in almost any size and design to
match your interior décor. For
versatility, buy a portable free-standing scaffold. Save floor space
with wall-mounted rods or horizontal shelving. You can even purchase
sturdy, floor-mounted racks that connect directly to your home's
plumbing or wiring.
 FX Architectural Tree 3 Bar Villeroy & Bach  Zehnder |
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The Best Cookbooks of 2009
It's a daunting task to choose the best cookbooks in any given year. To pore through hundreds of titles and come up with a list of just a handful of "best" designations in a few categories isn't always so clear-cut. After all, what qualifies as a top pick? First, the author must be a trusted authority with real-world experience, otherwise it's just a collection of recipes. Second, a theme needs to run from cover to cover in a clear and engaging voice. And third, design is key: Better books boast lush photos, intuitive organization, and typography that suits the particular topic and author. But the ultimate requirement that needs to be met? The book needs to be accessible to you, the home cook, whether you're just getting started in the kitchen or consider yourself a serious amateur. We're confident that any one of these exemplary cookbooks will make for a thoughtful gift that will entertain, educate, and nourish you and your loved ones for years to come.
New American Table
by Marcus Samuelsson (Wiley)
Recipe to try: Corn Bread with Tomato Chutney
Chef Marcus Samuelsson's cookbook is more than a paean to America and her cuisine: It's a loving tribute to the diverse people, cultures, and foods that make America so great. Samuelsson's own immigrant experience-born in Ethiopia, raised in Sweden, star chef at Aquavit, and a naturalized American citizen-offers him a perspective that is unique amongst many of his American culinary peers. Through the photos, we see the diversity that Samuelsson loves. Through the recipes-some from personal friends, others from neighborhoods and regions across the country-we taste America as it tastes to our fellow countrymen: Empanadas with Peanut-Mango Sambal, Sour Chickpea Soup, Jerk-Spiced Catfish with Green Papaya Salad. Samuelsson points out that "American food will never be one easy-to-define thing-there is an endless opportunity here for food to morph into something new and different and exciting." The book's celebration of colliding, enmeshing, and re-creating dishes truly captures the beautiful spirit of the new, modern American table.
How to Roast a Lamb
by Michael Psilakis (Little, Brown)
Recipe to try: Beef Stew with Leeks
Michael Psilakis, the culinary force behind Kefi and Anthos, has almost single-handedly elevated Greek cuisine to fine-dining status in New York City. With his first cookbook, he aims to familiarize the rest of the country with the cooking that stirs his soul and makes critics and diners alike swoon. The captivating story of his personal and culinary evolutions as a Greek-American is told through essays, family photos, and recipes. Psilakis emphasizes that most of his recipes are for the home cook: "If using water instead of stock and store-bought peppers instead of homemade will get you into the kitchen to cook recipes from this book, I'm all for it." Cooks who like a challenge won't be disappointed by the seven recipes that reinterpret classic Greek ingredients or dishes, such as grilled octopus getting the treatment as Smoked Octopus with Fennel Purée, Lemon Confit & Pickled Vegetables.
Ad Hoc at Home
by Thomas Keller with Dave Cruz (Artisan)
Recipe to try: Leek Bread Pudding
It's natural to assume that Chef Tomas Keller, the man behind the country's two most celebrated fine-dining restaurants-French Laundry and Per Se-is a strict, humorless perfectionist churning out elitist food. But read his latest cookbook featuring family-style meals served at his casual eatery of the same name, and you may reconsider those severe impressions. For one, Keller smiles throughout the book. More importantly, these recipes are accessible. Intended for sharing with friends and family, this cookbook features familiar and homey recipes: Green Beans and Potato Salad, Chicken Potpie, Apple Fritters. A teacher at heart, Keller offers up "lightbulb moments," sharing tips that stem from "years of restaurant cooking that apply equally well at home." Sample advice: Use the pasta machine to roll other doughs "into thin, even sheets, such as flatbread." These recipes aren't always the ones you'll turn to after a long workday, even if "no immersion circulator is required," but by stressing quality ingredients and applying precision to your own repertoire, Keller's already helped elevate what may have been a mundane meal into something special.
The Conscious Cook
by Tal Ronnen (William Morrow)
Recipe to try: Gardein "Chicken" Scaloppini with
Shiitake Sake Sauce, Braised Pea Shoots, and Crispy Udon Noodle Cakes
Vegans have always lived on the edge of the culinary scene, but Chef Tal Ronnen's book may help steer the outsider image away from counterculture and toward the mainstream. Best known for preparing vegan meals for Oprah Winfrey's 21-day cleanse in 2008, Ronnen wasn't always a vegan, much less vegetarian. In his book he states "I didn't abandon my taste buds [by becoming vegetarian]. I took them with me." His emphasis on taste and texture-and even on the visual-gives his recipes a unique spin. A good portion of his recipes call for Cashew Cream as a dairy substitute, and for his Artichoke Ricotta Tortellini with Saffron Cream Sauce, he reveals that using red palm oil gives the pasta "a yolky color." The elegant plating of the dishes shows that vegan dishes can be as beautiful as they are healthy and delicious. The ultimate testimonial: Many recipes will have even meat-eaters salivating.
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Featured Products Jenn-Air Wall Oven with Glass-Touch Screen
A new Jenn-Air wall oven collection includes an oven that claims not only the best performance in the industry, but several other exclusive features, including the only touch screen control with an image-enabled cooking guide. The new high end wall ovens belong to the most advanced and luxurious Jenn-Air appliance line, and have just become available. By combining greater precision and consistency with intuitive controls and a visual guide that helps with timing and temperatures, the new Jenn-Air wall oven gives you an edge that can make the difference between good results and extraordinary ones.
 The 7-inch, glass-touch screen is the largest of its kind and features Touch Anywhere technology, ensuring that your Jenn-Air wall oven is extremely easy to use.
An interactive, menu-driven Culinary Center helps you achieve desired cooking results by considering a range of details such as the food category, food type, desired doneness and even the type of pan used. Color images illustrating desired doneness levels combined with exclusive visuals showing how and where to insert the temperature probe for variety of dishes offers cooks further assurance that their dishes will be cooked to their specifications.
AEG Electrolux coffee maker  The new fully integrated AEG-Electrolux coffee maker, PE3810-M makes
coffee making easy with its electronic touch controls, pre-programmed
coffee selection, LED display and halogen light. Finished in
fingerprint proof stainless steel, the PE3810-M provides an endless
supply of quality espresso, cappuccino or your preferred style of
coffee. This coffee maker has a hot water dispenser for coffee drinks,
hot chocolate or tea making and steam spout for frothy milk drinks too.
The multi-cup option gives up to 6 cups of coffee in one go and its
telescopic shelf runners make cleaning and filling a breeze. It uses
fresh coffee beans for truly authentic, delicious tasting coffee. Shown
with the co-ordinating accessory drawer, PKD6070M which keeps
everything stylishly close by. All accessories of the new AEG
Electrolux coffee maker are dishwasher safe. Available in the end of
December 2009. |
Spacial Designs
Cabinet Line Promotions
Some of our semi-custom and custom cabinetry lines
have amazing quality
cabinets to offer; but some are currently passing along additional
savings to you!
Please see the list below for current offers:
Aristocratic Cabinetry - has extended it's 10% discount through December 31, 2009.
Spacial Design is still offering an additional 10% discount on all cabinetry orders through the month of December 2009.
NOTE: Existing estimates already have this discount factored into the final cost.
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Decorating for a "Green" Holiday Season
For as much as we enjoy the holidays, they certainly can create a ton of waste. It turns out some things can
sans scraps, and you can certainly waste less if you make a few changes
to your routine. Check out these tips to help you cut your debris and
celebrate the holidays as green as can be.
Remember the days when the house on the street with the most of lights
and décor was considered the best on the block? Times have certainly
changed, and nowadays those homes are viewed as energy guzzlers.
Holiday lights, simply put, cannot be considered waste free. The energy
they use is not necessary for day to day living, so using them means
that you're always "wasting energy." But they are so festive! So, there
are certainly ways to decrease the amount of energy you use/waste when
using twinkle lights.
In the last few years holiday LED lights have hit the market and
proven to be quite popular. LED lights use 95% less energy than
traditional Christmas lights and can be used both indoors (on a tree)
and outdoors. Over the month a string of 500 traditional holiday lights
would cost about $18.00; if you are using LED lights instead, the cost
is only be $0.19. Clearly there is a big savings. Another perk about
LED strings is that the whole string won't die out just because one
bulb calls it quits.
Reduce Energy Waste
LED lights are available almost everywhere these days. Even big box
retailers like Target are carrying them. We like the selection at Holidayleds.com, which carries a full selection including pink or purple. Plus it's got replacement bulbs and the lights come with a lifetime warranty.
Solar LED lights are
even more efficient. They use solar power to recharge batteries that
power the lights for up to six hours each night. We found a nice
selection here.
www.eartheasy.com
Save Energy, Even With Incandescents
Now, what to do if you already have a set of working incandescent or
traditional holiday lights? We advise you use those first before
switching to LED. Buying LED lights still means creating production and
manufacturing waste (watch the Story of Stuff if you have any questions). www.thestoryofstuff.com So use up what you've already got before you go out and buy new.
There are additional things you can do to save energy even with
traditional twinklies. For starters, don't leave them on as long;
definitely don't leave them on after everyone has gone to bed. Second,
consider downsizing your display. The fewer lights shine, the less
energy you guzzle.
As with all electronics, once you can no longer use your lights, do
not throw them away in the trash en route to the landfill. Contact your
city or county to find out where your local hazardous waste drop off
location is to be sure you dispose of them properly.
alternative between real trees and artificial versions.
Reduce Your Waste:
Buy Local and Organic If you're going the fake tree route, be sure to buy one made in
America. Not only are you supporting the local economy, you will lower
the emissions from transporting it while decreasing your risk of having
chemicals and other toxins in your yuletide. If possible, buy a used
American-made tree so you're not adding to the production waste chain.
If at any point, you need to dispose of this tree, try to donate it to
charitable organizations. Most of them are not recyclable so once they
are discarded they'll just rot in the landfill.
If you're going for the real deal, look for a tree that was grown organically and as locally as possible. You can also buy a "living tree" and plant it after the holidays to enjoy year after year. Once the holidays are over, be sure to take your tree somewhere it can be recycled. Most communities have a compost or mulching program. For some, the beautiful gift-wrap is just as important as the gift.
However when the gift-wrap is made from virgin trees and chlorine
bleached paper it's not so pretty after all. There are a lot of post consumer recycled paper gift wraps
available on the market, but why not consider using what you've already
got, whether it's old newspaper, magazines, shoe boxes or event
gift-wrap you received from the year before. There are tons of ways to
be creative about how you present your gifts.
Waste Free:
Try to save the gift-wrap,
bows and ribbons you receive from the year before (or other
celebrations) to use next year. Often if you remove the wrapping
carefully enough you can get a second or even third use out of it.
You can also try thinking small: sometimes a simple holiday ribbon is all you need to wrap a box or a set of books.
See what paper and other scraps you've got lying around: old fabric,
shopping bags, maybe even a canvas bag you don't really use. Add a
little flare with rescued ribbons or get creative and color or paint!
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Spacial Design is on Facebook!!!
Social media more than ever is the new way to communicate with past, present and potential clients.
We will be featuring client project photos, as well as upcoming seminar information.
Become a fan today by visiting...
www.facebook.com
search for "Spacial Design"
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Special Offer
We appreciate all of your wonderful referrals to
family and friends and now we want to give back to you. By referring a friend to
Spacial Design... we would like to offer you a gift! That means for any referral that leads
to a retained Kitchen or Bath client OR a kitchen cabinetry sale, we
will send you a $200.00 gift certificate to your favorite restaurant, Spa or
retail store.
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Warmly,
Susan
Susan Lund, AKBD
Spacial Design |
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