organic curves with impactful boldness for your spaces!

Arteriors, one of my personal faves, successfully highlights organic curves within a curated luxe environment with impactful yet quiet energy that is simply stunning.

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Creativity, in my opinion, is where art and science meet. The artistry is full of the unknown, the unexpected, the inspiration, while the science is the logistics of creating said artistry with well-thought out schematics and technical aspects that execute the WOW!

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Simplistic elegance….yassss!

You guys know I absolutely love exploring trends and finding creative, yet resourceful solutions to embracing trends that may have longevity within an environment, hence, curating a timeless + edgy space. Over the last few years, our industry has evolved with organic movement in spaces, furnishings, lighting, wall coverings, case goods, art, and accessories all revolving around curvature and one of God’s perfect design: natural elements. Professionally, I have explored countless showrooms from many markets that have encapsulated the natural elements in luxe formations with exquisite form and function. So, I decided, to take you guys on an organic curves journey of what is now being categorized as modern, edgy, and timeless.

Architecture has developed into more sweeping and organic curves which add intentional interest and edge.

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Rich walnuts, luxe oaks, textured acacias, stunning mahoganies, exotic wenge woods, jaw-dropping quartzites, exceptional limestones, + impressive marbles: they all make my heart sing especially when paired with muted metallics like brushed brass aka champagne gold, as I lovingly refer to her as or bold matte blacks. Our industry is engulfed with some of these natural beauties in almost every shape and form. From striking drink tables to textured wall coverings to plush upholstery to gawgeous sculptural art, we are redefining a renaissance of the natural essence of design elements that are evoking wellbeing and thoughtfulness to every environment we touch. I absolutely love the reemergence of exploring textures with shapes and unexpected collaborations from showroom to showroom intentionally focused on some of God’s precious gifts: natural beauty.

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As I stated before, we are seeing curves in all the right places from showroom to showroom such as Bernhardt, Arteriors, and Eichholtz!

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I’m here for it all. My VIP clients love when our team hones in on the discerning design details; that is where the magic and luxury always resides. My perceptive obsessions with visual and tactile experiences throughout a space highlights how my clients interact within their curated environments, which electrifies me wholeheartedly. Simply put, I am in LOVE with the curves.

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Embracing and utilizing curvature adds noticeable + welcomed interest to a space, whether it is introduced as cookware or bakeware or serving platters. I’m intrigued with the limitless possibilities and variety, especially with the upcoming holidays knocking at our doors. You, as the hostess with mostest, can curate dynamic dinner parties with timeless style and cleverness just by altering to organic curves. Feels like a fresh approach on your typical rectangular serving platters with added whimsy and vitality. Yasss!

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No matter which types of spaces harness the impactful boldness of organic curves, it always seems to elevate that experience, which is delightful. Just a simple arch in a space evokes a luxurious sentiment.

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Fabrics and wall coverings make use of the shapely aspects with enthusiasm as well as restraint; well-edited. Cabinet jewelry beautifully explores natural element trends of the oceans, mountains, deserts, and valleys using organic curves. Softly curvaceous lighting and accessories for the win! And I am here for IT! #GawgeousDahling

Instead of frequently relying on sharp geometric angles in every space, shapely upholstery like this vignette warmly welcomes your body. Try it with something small if you’re anxious or uncomfortable with embracing this stable trend, like a drink table or accent chair or chandelier. You’ll be pleasantly surprised of the dynamic of cleverly mixing shapes and the impactful boldness it embodies.

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I’m truly inspired in almost all ways; through travel, exploration, and nature, through food journeys or color stories, I’ve appreciated my innate ability to experience and envision dynamic spaces utilizing my surroundings.

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What are your absolute faves? Annnnnd how could you introduce curvaceous design elements within your space? I love hearing from you guys, always inspirational.

Until next time,

Live…Love…Design!

xo Renae

Happy Holidays from Sola Design!

The holiday season is officially amongst us. It is a special time of year for most, and in our household, it is no different. I wanted to share with you some traditional and non-traditional ways to be festive this time of year.

Of course, it all starts with a tree! I love an awesomely decorated Christmas tree in non-traditional colors. I absolutely adore metallics, so this tree is by far one of my favorites…. Gold and Silver! Yessss! Nicely done!

But, if you definitely want to pack a punch, this Christmas tree by Martha Stewart is just for you! Especially if the house is totally feminine.

I love glam! And I love to incorporate it during the holidays. This beautiful tree by Modern Glam sums up my dream holiday aesthetic. Layers of goodness with serene colors. Just gorg!

And you cannot forget about the fireplace mantel! This one by Melbean Interiors showcases blue, one of my favorite colors also. Lovely, isn’t it?

Anywhere you can add festive decorations….just do it, like this beautiful design by Tammy Damore. Simple yet elegant.

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Now after all the decorating, you must not forget that fabulous dinner table setting that creates the appropriate mood for this time of year. I love a gorgeous table setting with all the yummy food that comes along with it. The food IS everything to me. I will share a couple of great recipes with you this season that have been passed down to me over the decades and I have added my own touches to it. My absolute favorite recipe is my incredibly delicious and scrumptious SEVEN CHEESE Mac and Cheese that I will share this time. This is my GO TO but it is so rich in taste and in price, that I only make a couple times per year.

Renae’s Mac-N-Cheese

 Ingredients:

Pasta (Use what you like- I love shells, bowties, rotini, and penne)

Cheese (Use what you like- I use a variety of at least 7 cheeses)

Gruyere

Havarti

Smoked Gouda

Asiago

Mozzarella

Vermont Sharp Cheddar

Colby Jack and/or Monterey Jack

1 Jar Cottage Cheese

1 Jar Sour Cream

1 or 2 Cans Evaporated Milk

1 Can Campbell’s Cheddar Cheese Soup

2 Large Eggs

Real Salted Butter

Seasoned Salt

Black or White Pepper

Fresh Garlic

Olive Oil

Preheat Oven to 350 degrees.

Boil water with a teaspoon of salt and a tablespoon of olive oil. Add Pasta of your choice and cook as directed on the box. 

Drain Pasta in Colander and add butter to melt.

In a blender: Add the following:

Cottage Cheese

Evaporated Milk

Sour Cream

Cream of Cheese Soup

2 Eggs

White or Black Pepper

Garlic

Blend until smooth 

In a Casserole Dish do the following, rotating back and forth:

Add a portion of cooked pasta

Add the variety of cheeses (I prefer to grate my cheeses and gently mix them together in a large bowl)

Last topping is of mixed cheeses

Pour all the blended ingredients on top at the end.  Bake for 45 minutes to 55 minutes uncovered, checking for moisture.  YUM YUM YUM!

And this is the ABSOLUTE TRUTH! hahaha

And there is nothing MORE special than the entire family in MATCHING PJ’s. I cannot WAIT! This is one of my beautiful friends and her family, The Wortheys, doing just that. Go check out their blog also, they have great recipes and excellent entertaining secrets to share with you and your family.

I’ve been personally going through my own battles this holiday season, as my daddy finally got his wings last month. The holiday season won’t be the same anymore, but I am grateful and thankful for the precious memories I have of him during my lifespan.

Rest in Heaven Daddy. I love you!

From my family to yours…enjoy this season to love and be loved. To give and to celebrate. We thank you here at Sola Design for a great year and cannot wait for what 2020 holds for us!

Merry Christmas, Happy Kwanzaa, Happy Hanukkah, HAPPY HOLIDAYS!

Until Next Time,

xo Renae

Live…Love…Design!

(All photographs are courtesy of my Pinterest and Family Album)

Entertaining with Pumpkins!

Soooo, it’s that time of year again where we see the most bang for our creative buck! Halloween, Thanksgiving, and Christmas all rolled into fabulous centerpieces, decor, hanging art, and well you know: everything one can think of!

I have some great ideas to spice up your decor inside as well as outside. I also have a great pumpkin adult beverage to jump start your fall holiday just right. When I think of fall, I think of amber colored leaves, crisp air, fabulous boots, and cute sweaters. I also think of comfort foods and specialty drinks, like the simple recipe I will introduce you to. Fall is literally my favorite season, and this time of year is my favorite because to me, it means family, food, and fun!

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Simple…yet elegant! A beautiful statement for your entryway! I love simplicity when it pertains to design because you can add and subtract components to change it up if you’d like.

I also LOVE a little accent here and there like these stunning pumpkins for your fireplace!

And of course a great table starts with awesome imagination and a perfect centerpiece! Add some greenery to your tablescape and you’ll have a beautifully decorated table for your guests.

Executed nicely! What do you think?

Have your kids help with artfully painting your pumpkins, small or large, with a chevron pattern, which keeps it updated and fresh for the new season! I absolutely love this!

Another cute and fun way to decorate is to dress them in little sweaters, I mean that has got to be the cutest? A half dozen of these could make a fabulous centerpiece on your table or fireplace or entryway. Chic!

My grandmother loved owls and it has made my love for owls that much more special. This is an excellent idea to carve and decorate a pumpkin for this fall. Really cool and yet so fresh and new. I love it and will try to incorporate this theme into my fall lineup. Now to that drink I promised……

It’s called the Great Pumpkin Punch and is very simple to make for you and your guests!

Ingredients:

1 Pumpkin

1 Part Apple Cider

2 Parts Ginger Ale

1 Part Rum

Instructions:

Mix altogether and serve in a hollowed out pumpkin with floating pumpkin chunks. See, simplicity on fleek! Enjoy!

Until next time,

Live…Love…Design!

xo Renae

(All photographs are courtesy of my Pinterest)

Let’s have a drink…or three?

I love a good cocktail, here and there, I mean who doesn’t? I also love trying new things....so I wanted to share three new drink recipes with you! 

Wallaby-Darn! A nice play on words....This specialty drink has one of my favorite ingredients: CHAMPAGNE!  This is a close replica of one of my favorite frozen drinks...usually I love drinks on the rocks, but this is an exception! 

I give 4.5 out of 5 stars!  

Ingredients: 

one 1.5 fluid ounce jigger vodka  

one 1.5 fluid ounce jigger peach schnapps  

1 tablespoon sugar

1/2 cup of champagne  

1/2 package frozen sliced peaches  

1/2 cup fuzzy navel mix

1 cup of ice

Directions: 

Place the vodka, schnapps, sugar, champagne, peaches, fuzzy navel mix, and ice into a blender. Blend until smooth and SERVE! 

Now here’s a cocktail that can double as an impressive dessert...Grasshopper Delight! Now I’ve never heard of two of these ingredients but we will try it together as soon as we find it! Lol 

Ingredients: 

3/4 fluid ounce creme de menthe

3/4 fluid ounce white creme de cacao

1/4 fluid ounce heavy cream

1 cup ice

Directions: 

Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into chilled cocktail glass.  

For a blended version, combine 3/4 cup ice, creme de menthe, creme de cacao, and cream into a blender. Blend until smooth.  

Grilled Grapefruit Paloma Cocktail....the end of all tequila cocktails! Here's a fired up twist on a traditional Mexican cocktail. You'll grill the grapefruit and lime to caramelize the fruit and give the juice a subtle smoky edge. Stir it up with tequila or mescal and top with club soda for a refreshing drink that's perfect all summer long, or spring long...since that is on the horizon!

Ingredients:

2 limes

1/4 cup white sugar

1 red grapefruit, halved widthwise

1/4 cup kosher salt

1 cup ice cubes, or as needed

4 fluid ounces tequila

2 tablespoons simple syrup

4 ounces club soda

Directions:

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Cut limes in half widthwise. Cut 1 half into 3 wheels.

3. Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly.

4. Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool.

5. Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice.

6. Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.

Now I hope you enjoy these fresh new cocktails soon with girlfriends...I know I will!

Until next time,

Live...Love...Design!

xo Renae

(All recipes and photos are courtesy of All Recipes app)

Real life entertaining…..

This is a double day feature! Because it’s so extraordinarily special you’ll get two posts for the price of ONE! Ha! I said that TOTALLY wrong, but you get the idea! This is for you weekend lovers! 

Soooo as you may or may not know, I’m a foodie! And since being a new pescatarian, I have to be extremely creative with my food palette. With that being said, I’ve always wanted to do a progressive dinner party. My husband and I ABSOLUTELY LOVE to entertain! In the past it’s been more of a buffet style, but that’s about to change. I can’t wait until my next dinner party! 

I have a few great recipes to share. I want to start with the ideal number of guests, four to eight. Keeping it simple and fun! Who do you invite, you say? Well of course the usual answers are friends and family, but what about neighbors? That is if you have great ones....lol. That’s another topic of discussion. 

The best thing I always tell my guests to bring is their appetite, but based on this book I’m currently reading, Real Life Entertaining by Jennifer Rubell, I am going to start asking guests for a little more than that. I would start with a bottle of wine, or warm bread, because I want to impress my guests with my exciting food choices.  

Now to set the mood, set the table with sophistication and subtlety. I like clean and simple, myself, but you choose the mood you’re trying to obtain.  

I love fresh flowers; the smell is intoxicating! Simple yet refined, which is my goal for this dinner party. 

Let’s start with a salad prior to the appetizer. I’m deciding on a Watercress and Goat Cheese Salad with Dijon Vinaigrette. Then we move on to our appetizers, Grilled Shrimp with Garlic and Citrus, Seared Tuna with Olives and Tomatoes, and Grilled Skirt Steak with Orange Mint Chimichurri for the non-pescatarians. Oh, and for the hubster, who is vegetarian, I will serve Cannellini and Rosemary Topping. These will be shared later on. I know your mouth is watering...

And the main course will be Roast of Lamb with Chickpeas and Burnt Onions, Mashed Potatoes with Figs and Parmesan, and Thyme-Roasted Brussels Sprouts! Yummmmmm! For dessert, Vanilla Ice Cream with an Apple Pie Sauce! Goodness gracious guys! 

Watercress & Goat Cheese Salad w/ Dijon Vinaigrette (Serves 4) 

1.5 teaspoons Dijon Mustard

1.5 teaspoons red wine vinegar

3 tablespoons extra virgin olive oil

2 bunches watercress, stems removed, torn into bite sized pieces

4 ounces goat cheese, crumbled

A pinch of freshly ground black pepper

In a salad bowl, combine the mustard and vinegar and stir with a spoon. Slowly drizzle in the olive oil a little at a time, stirring vigorously and adding more only after the previously added oil has been completely incorporated. The mixture should maintain a thick consistency. Add the watercress and toss well. Sprinkle the goat cheese on top and add the pepper.  

Grilled Shrimp w/ Garlic and Citrus (serves 4)

1.5 pounds medium large shrimp

2 cloves of garlic

4 tablespoons extra virgin olive oil  

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 orange, sliced into wedges  

1 lemon, sliced into wedges

1 lime, sliced into wedges  

Prepare a medium hot grill or place a grill pan over high heat. Peel the shrimp, leaving the tail on and the section right before the rail. Make a shallow cut all the way down the back and pull out the vein. Wash and dry the shrimp. In a bowl, combine the garlic, olive oil, salt. & pepper. Add the shrimp & toss to coat. Place the shrimp in a single layer on the grill and cook until the bottom starts to turn pink, about 2 minutes. Using tongs, flip the shrimp, being careful not to let them fall through the grill. Cook until the other side iturnz pink, about 2 more minutes. Serve immediately, with the sliced citrus, and squeeze a little of each fruit on top. 

Seared Tuna w/ Olives and Tomatoes (serves 8)

1/4 Cup plus 2 tablespoons extra virgin olive oil  

3/4 cup pitted Kalamata olives, roughly chopped  

2 tablespoons capers, chopped if large

8 plum tomatoes, chopped into 1/2 inch dice (4 cups total

5 thyme sprigs

Four 12-14 ounce tuna steaks 1 inch thick  

2 teaspoons freshly ground black pepper

Place a wide, heavy bottomed pan over high heat. Add 1/4 cup of olive oil, the olives, capers, tomatoes, and thyme. Cook, stirring occasionally, until a thickish sauce is formed but the tomatoes still retain their shape, about 5 minutes. Transfer the sauce to the edges of your serving platter, and wipe the pan clean with a paper towel. Place the pan back over high heat. While it’s heating, rub the tuna steaks with the remaining olive oil & the pepper. When the pan is smoking hot, Place the tuna steaks in it in a single layer. Cook the tuna without touching it for about 3 minutes, until the fish has changed to a white color halfway up the sides. Flip and cook until just a tiny bit of pink remains on all sides, another 2 minutes (for medium rare). Remove the tuna to a cutting board and cut it into 1/4 inch slices. Arrange them in the center of the serving platter. 

Roast Leg of Lamb w/ Chickpeas and Burnt Onions (serves 8)  

4 yellow onions, thinly sliced 

Four 15.5 ounce cans of chickpeas, drained and rinsed

1/2 cup extra virgin olive oil  

One 6-7 pound bone in leg of lamb  

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper  

Preheat the oven to 350 degrees F.  

Place the onions, chickpeas, and 1/4 cup of the olive oil on a sheet pan. Toss well to coat with the olive oil. Move the vegetables to the sides of the pan, leaving room for the lamb in the center. Rub the lamb with the remaining olive oil, then sprinkle it on all sides with the salt and pepper. Place in the center of the pan and roast for 20 minutes per pound for medium rare. Let the lamb sit for 10 minutes before carving. Serve, with the chickpea-onion mixture on the side.

Grilled Skirt Steak with Orange-Mint Chimichurri (Serves 8)

2 cups chopped parsley

1/4 cup chopped mint

1/2 cup extra virgin olive oil

Juice of 1 lemon

Zest of 1 orange

Juice of 1 orange

3 skirt steaks (3 to 3.25 pounds)

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Prepare a medium hot grill.  Make the chimichurri: combine the parsley, mint, olive oil, lemon juice, orange zest, and orange juice in a bowl and stir well. Set aside. Sprinkle the steaks with the salt and pepper and place on the grill.  Cook for 3 minutes, then flip and cook for another 3 minutes for medium rare.  Slice thinly across the grain and serve, with the chimichurri on the side.

Mashed Potatoes with Figs and Parmesan (serves 8)

7 dried figs

10 medium Yukon gold potatoes, cut into 1 inch cubes

4 tablespoons butter

1/2 cup extra virgin olive oil

1-1/4 cups of parmesan grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Bring a pot of water to a boil. Place the figs in a bowl and cover with boiling water ladled from the pot. Soak for about 10 minutes.  Place the potatoes in the pot.  Boil them until they're fall-apart tender, 10 to 12 minutes, then drain and place in a serving bowl.  Remove the figs from the soaking water but don't throw the soaking water away.  Chop the figs and add them to the potatoes with 1/4 cup of the soaking liquid, the butter, olive oil, Parmesan, salt, and pepper.  Mash everything with a fork until it's well combined but still a little lumpy (homestyle).

Thyme-Roasted Brussels Sprouts (serves 8)

Three pints Brussels sprouts

1/2 cup extra virgin olive oil

15 thyme sprigs

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F

Cut a thin slice off the bottom root end of the Brussels sprouts and discard.  Halve the Brussels sprouts lengthwise by cutting through the flat end, and wash them.  Dry the sprouts well and place them on a sheet pan with the olive oil and thyme. Sprinkle with the salt and pepper, then toss until coated.  Spread the Brussels sprouts out in a single layer, pick out and discard any loose leaves, and place the pan in the oven.  Cook for 30 to 35 minutes without turning, until they are a deep golden brown in places (even if certain parts look a little burnt, that tastes great).

Vanilla Ice Cream with Apple Pie Sauce (serves 8)

1 large granny smith apple, peeled and cut into 1/8 inch dice

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

juice of 1/2 lemon

Vanilla ice cream

Place all ingredients except ice cream in a pan with 1 cup of water and place over high heat.  When it comes to a boil, reduce to a simmer and cook for 45 minutes.  Serve warm over the ice cream.

WHEW! That was deliciously good! I hope you enjoyed it as much as I enjoyed sharing with you! Have a bottle or three of great wine to compliment each dish and have fun!  Laughter, food, and great convo are always the best ingredients for a fun time!

Until Next Time,

Live..Love..Design!

xo Renae

Drinks anyone? Ummmm yessss!

Hello February! Can you believe it’s already February?? Neither can I! And it’s on a Thursday (Friday Eve) lol....Thursdays are always a great countdown day because it’s one day until the weekend! Yessss. I have a few entertaining recipes to share a bit later, but let’s set the mood first...

Modern table settings set the mood for tapas and cocktails with your girlfriends....

Something cute to wear to din din! 

Goodness gracious on a plate: Blackened Shrimp Avocado Cucumber Bites! A great tapa for dining with friends...

Ingredients:

1 Avocado, mashed 

2 tbsp cilantro and/or parsley  

1 Cucumber  

1 Green Onion, thinly sliced or chopped

1 tbsp Lemon juice

1/4 cup Remoulade sauce

1 tbsp Creole seasoning  

Salt and Cayenne  

1 tbsp oil

1 pound of peeled and deveined shrimp  

Directions:

Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp, and remoulade sauce. For the avocado sauce mix the avocado, green onion, cilantro, lemon juice, and salt and cayenne together and enjoy!

Raspberry Limoncello Prosecco....YUMMERS! A perfect pairing for fun times.

Ingredients:

6 sprigs fresh mint

1 cup frozen raspberries  

1 cup Limoncello liqueur  

3 cups Prosecco  

Directions:

Mix together Prosecco and Limoncello. Top with raspberries and mint. Serve chilled or over ice!  

Yessss! I totally agree!  Have fun with girls!

Until next time,  

Live...Love...Design!  

xo Renae 

(All pictures courtesy of my Pinterest boards)