September is rolling on and we’re already more than half-way through the month. I know one shouldn’t count down the weeks, but I am because my daughter and her husband are coming over here for December, 13 weeks and counting!
Study time
I’ve been sharing my décor ideas with you over the last few weeks and this week we’ll take a look at a study, keeping in mind it can be used for the whole family.
For the colour scheme you could go crazy and choose brighter colours, but remember you may soon tire of a bright colour and they often aren’t very relaxing. I’d go for a pale grey (yes, grey again), pale green or a light sand shade.
For the floor I’d choose wood and then you can always have a lovely bright rug and cushion to add a wow factor.
Although the study could be used for actually studying, my children, when they were in high school, preferred to study in their own bedrooms. A study though will most likely always have a desk and if I was you, I’d choose the largest one possible which won’t make the room too cramped. You can decide on either a standalone desk or a fitted one, depending on the size and shape of your room. The desk is obviously the place you’ll put the computer and printer as well as lots of other paraphernalia.
Next will be to choose a comfortable (but not too comfortable) desk chair, which you’ll be happy to sit on for a while and if space allows a small couch or comfy chair which you could relax and read in.
A book case would be a must for me, one wall could just be book shelves, a great idea. But if the room is quite small a standalone display and book cabinet will do. A well-placed desk lamp is necessary too and a bright overhead light for when work calls.
A faux or real plant on the desk and maybe a decorative glass paperweight.
Grilled Mushroom Caprese Salad
Ingredients:
500g portobello mushroom
1 cup fresh basil leaves
1 tbsp fresh basil, chopped
300g vine tomatoes
300g exotic tomatoes
250g buffalo mozzarella
4 tbsp olive oil, divided
3 tbsp balsamic vinegar, divided
Salt and pepper to taste
Method:
Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
In a large bowl combine two tablespoons balsamic vinegar, two tablespoons olive oil, one tablespoon chopped basil, salt, and pepper. Add the mushrooms and vine tomatoes. Toss to coat and allow to marinade in the fridge for one hour.
Braai the mushrooms and vine tomatoes until cooked through and they just begin to have their skins wrinkle. Remove from heat and set aside to cool slightly. Slice the mushrooms into 1cm-wide slices.
Slice the fresh tomatoes into bite-sized pieces and tear the mozzarella into small pieces.
On a large platter, combine the tomatoes (both fresh and braaied), mushrooms, mozzarella and basil. Drizzle with the remaining olive oil and balsamic vinegar. Finish with flaky salt and a few grinds of fresh black pepper.
Recipe and photo: The South African Mushroom Farmers Association
That’s it for this week. Shop till you drop!
Julie
