Dining In Colors | Valentina Cirasola | Interior Designer

Eating is a story, not just a moment to fulfill a necessity. Every nation has special holiday dining customs and rituals. In the western world, we sit at a well decorated table and give our guests something stunning to look at while they gather to enjoy dinner. Your dining table should be colorful, inviting, extravagant (why not?) and especially filled with good food.

It is easy to set up a table with traditional dishware, crystal glasses and silver flatware, nothing to it. The challenge comes when you want to do something out of the ordinary, colorful and follow your instinct instead of rules. How a table that responds to these characteristics would look like?

First, create a color scheme, let’s say blue. It doesn’t mean everything on the table must be blue, you need to create a rhythm with complement or analog colors.
Vincent Van Gogh said: “There is no blue without yellow and without orange”. Right there is the answer. With a blue tablecloth, yellow and orange tableware will be perfect. Blue is a cold color, yellow and orange are warm colors. You have created a color temperature.

Start with choosing a theme for your table: Bohemian, bucolic, country and so on.
Then select dark, medium and light values of the color you plan on using.
Find some complement or analogue colors to mix in and to add rhythm to the table setting.
Mix and match the tableware as you like.

(Click on each photo to view it larger).

For this first tablescape the theme is Bohemian. I chose a white tablecloth as the base for layering all the colors. Two different colors tea tablecloth covered opposite corners of the table, one black with bird motifs and the other one in golden tones with classical motifs.
Playing with geometry and mixing round with square plates from various dish sets is fun. Mix vintage and modern plates, mix colors and shapes, no rules and surprise yourself.
I made the napkins from leftover material of various projects and closed them in brass napkin rings. Tea light holders made of rusted metal go well with brushed bronze flatware.
Glassware don’t match on purpose, but the greenish tone is their common denominator to other items on the table.
Prosecco bottle has an interesting Venetian embellishment. She is the autumn leaves lady that sometimes is on a wine bottle and sometimes is on a mirror somewhere else in the house. Her purpose is to embellish.

For the second Bohemian table, I have used a floral tablecloth, made of silk fabric in silver tone, as the base, then I cover it half way with a red voiles shawl. Each set of glassware is made of three different styles glasses and each set is made of the same three pieces. Even though, I chose a continuity in the glassware, I wanted my plate sets to be extravagant in style and colors. The silver flatware is a contrast to the gold wine glassware. I scattered some acrylic diamonds on the cloth to pick up light from candles and lamps outside the table. The table is set for two, it would be just the same for 4-6 or more people.

A dinner table is for food and conversation, decorations should be kept minimal and low to allow guests to see each other and talk across the table.

This will be the topic of my next TV Show: “Dinner At 7:00” produced under my label Valentina Design Universe.
I hope you have a splendid Thanksgiving. Ciao,
Valentina
http://www.valentinadesigns.com

Copyright © 2017 Valentina Cirasola, All Rights Reserved

 

Valentina Cirasola transforms and creates spaces realizing people’s dreams in homes, offices, interiors and exteriors. She infuses your everyday living with a certain luxury without taking away a comfortable living. Valentina is well-known for bringing originality on any project and for thinking outside the box. Her interiors are not made with cookie cutters, only follow client’s inspiration, lifestyle and personality. She offers on-line design consultations through Skype and the traditional in-house consultations, helping people with their design challenge anywhere in the world. She is the author of three books, all-available on
Barnes&Nobles: http://goo.gl/q7dQ3w
Amazon: http://goo.gl/xUZfk0

 

 

 

My Bohemian Thanksgiving Table | Valentina Cirasola | Author and Designer

Yesterday, sitting with friends at my Thanksgiving table, I was remembering the same day four years ago, when I turned on my computer early in the morning before starting the festivity cooking and found a message from my publisher congratulating me for publishing my first book. The feeling of being on 7th heaven was indescribable!!!

(Click on each photo to view it larger). EmptyPlates(Click on each photo to view it larger)

We talked about this event while enjoying the mixture of typical Thanksgiving American food and food from Puglia, Italy, in fact some recipes even came from my book. I think my friends were more surprised to see how the simplicity of my food can hold a high flavors and taste than the huge production I made.

FullPlates

It seemed to me that the mixture of food from two different cultures, called for an eclectic tablescape. I wanted to have a Bohemian style table with colors and things not matching to perfection and that is what I did. The colors of my house lean towards warm tones, they are perfect for an autumn festivity.

I chose a white tablecloth as the base for layering all the colors. Two different colors tea tablecloth covered opposite corners of the table, one black with motif of nature and birds and the other one in golden tones with classical motif.

Playing with geometry and mixing round with square plates from various dish sets was fun. The square plates designed with fruit come from Italy, I carried them with me on the plane.

I made the napkins from leftover material of other projects and closed them in brass napkin rings. Tea light holders made of rusted metal go well with brushed bronze flatware.

Glasses don’t match but the greenish tone is their common denominator that marries well with other greens on the table.

Prosecco bottle has an interesting Venetian embellishment. She is the autumn leaves lady that sometimes is on a wine bottle and sometimes is on a mirror somewhere else in the house. Her purpose is to embellish.

Thanksgiving2

Crostate-A

My Pumpkin Pie Fairy by Mark Roberts is a highly collectible character hiding between the tablescape.

Dinner was great. Menu was long, but we paced ourselves through many hours of eating, conversing, drinking and music listening. I was so grateful to have had some friends eating at my table on this day of gratitude. Thanksgiving is one day, thanks-living is a life-style.

Is there one Thanksgiving you remember more than any other? Ciao,
Valentina
http://www.valentinadesigns.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

ValentinaXmasValentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books and a book on colors, all available here in this site on the Books page and on
Barnes&Nobles: http://goo.gl/q7dQ3w
Amazon:
http://goo.gl/xUZfk0

A Dinner Table Is Not For Royals Only | Valentina Cirasola | Interior Designer

During the holiday season everybody wants to celebrate something important, whether are the achievements of the years, religious events, or just the advent of a new year that will bring novelties, hopes and new perspectives.
As in all the celebrations, food is the center of the attraction and if we don’t indulge at least once a year, what’s the point?

“Do not worry if you have a few pounds on, you will have the eternity to have only bones” ~  my joke. You can take care of those few pounds after the holidays.

At the moment, I just want to give you some suggestions on how to set a formal, or a casual dinner table. The drawings are pretty much explanatory, but a few rules apply when sitting at a dining table properly staged.

Cutlery – The way the cutlery is set, will indicate which food will be served first. If there is a spoon on the right, you know that a soup is coming. The cutlery on the outside of the plate will be used first, work your way from outside in towards the plate. The silverware, fork and spoon, or just one of them, at the top of the plate is only for desserts and not for stirring drinks, or coffee.

Hands – Both hands must be visible on the table, but not the elbows. The body must occupy only the space that it takes.  Elbows must stay closer to the body when cutting the food and not hitting the next person sitting near you.

Napkins – will be folded in half and placed on the lap with the fold toward the waist. Gently dab the mouth with the napkin when needed, but never rub the mouth with it.

Plates – I like to place a charger plate in both casual and formal dinner setting, I think it decorates the table well. On top of the charger, place all the plates according to the sequence of food and how they will be served.

Drinks – are always placed at the right, butter plate on the left.

Bread and Butter – In different cultures you might see the breadbasket in the center of the table, which will be passed around if guests ask for, or you might not see a butter plate at all. If you are the host setting the dinner table, make sure you know the preferred customs of your guests.

How to serve – In a formal dinner, never serve the entire dinner in one plate, it is a good practice to change plate for each course. If you are the host and serving the food as well, please know that the rule is to serve from the left and pick up empty dishes from the right of each guest.

Dessert and Coffee – Dessert is usually served at the table with coffee. Invite the guests to the sitting room, or living room for a taste of spirits, such as digestive, cognac, port or sherry.

I hope this simple guideline will make a great dinner experience for you and your guests. May your table be blessed with healthy, tasty food and pleasant company.

Blog of the Year Award 5 star jpeg

A big thank to Rebecca of  http://misbehavedwoman.wordpress.com for awarded me with the fifth star of The Blog Of The Year 2012 Award. I love her strong character. It is refreshing to read her blog on social issues. My stats as of now, show I have received 4,149 visitors to my blog site today. I am ecstatic, cannot be happier than this. This is a load of fun! I take my  hat off to everyone who is passing through, leaving a comment, or awarding me. Thank you.

Need to know more about this award? Check out the FAQ page:
http://thethoughtpalette.co.uk/our-awards/blog-of-the-year-2012-award/faqs-blog-of-the-year-2012-award

And the award goes to:

Tom – http://thepalladiantraveler.com – he fell in love with my Italy and writes about the pursuit of happiness from within the borders of Italy and, occasionally, beyond.

Cristian – http://cristianmihai.net – A writer and author from Romania. Don’t ask him to sing.

Tina – http://astronomybythecosmos.com – She writes about astronomy, very interesting subject.

Leanne – http://leannecolephotography.com – Very nice and attractive  photography.

Let’s start celebrating. Ciao,
Valentina

http://www.Valentinadesigns.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

 

PrintValentina Cirasola has been a lifetime designer in fashion and interiors. Her extensive knowledge of colors and materials led her in both directions successfully. Vogue Italy  featured her as the guru of staging a home in the theatrical way. Among designing and remodeling homes, designing custom-made furniture and writing books, Valentina is now teaching etiquette, table manners, table setting and life style. Check out her latest books ©Red-A Voyage Into Colors on the subject of colors, available on

Amazon: http://goo.gl/xUZfk0

Barnes&Nobles: http://goo.gl/q7dQ3w

 

Waiting For New Year | Valentina Cirasola | Author and Designer

One of the pleasures of entertaining family or friends is the setting of the table process. Food of course should be the focus of the table. A well-decorated table with poorly prepared food does very little for the spirit and I would say for the stomach too.
Once I was asked to describe bad food and my answer was “food haphazardly scrambled together but presented well”.

Having a theme in mind is one of the important elements when styling a table. Creating light, dark, shadow and silhouettes are super ways to illuminate the space around the dining table.  Repeat the same trick on the table with the decorations.
(Click on the photo to vie it larger).

Christmas Table Setting by ©Valentina Cirasola

If a chandelier is over the table and candles on the table, you might want to create an ambience by turning the chandelier on dimmer and let the candles cast a warm shadow.
Recessed down lighting over the dining table is a bit tricky. If a down lighting is not placed properly, all the people sitting at the dining table will have a dark shadow under the eyes and everyone will look a bit more aged than they really are.

Inside of a theme, select the season, texture and the colors you want to assemble. The solutions are endless as you can imagine. You have the choice of keeping every thing in the same coloration or texture, which gives the table a calming effect. You also have the choice of making a creative or funky arrangement.

Let’s take a few colors as samples.
If you want to create a tablescape with the sea in mind, the underwater world includes all the blues from the darkest ocean to blue sky but also includes all the blue-green tonalities of the underwater garden vegetation.
For a nature inspired table setting, the green beauties will include all the variation of foliage colors to olive greens.
A fall arrangement will have a riot of colors to choose from. You can select the reds with an undertone of orange and pink; the oranges that lean towards pink, the purples with a red base, or you can mix browns bleeding into shades of grays.
If the colors of natural gems inspire you, add some metal texture to the tablescape. Gems and metals are both two elements formed in nature; they combine well with the drinking glasses and fabric cloth, two other kinds of texture.

Tablecloth and napkins must not be necessarily of the same set and colors.  Actually if they don’t match is even better, will make the table an interesting canvas to look at.

In my arrangement of the end of the year I did not want the usual red cloth most people use for festivities. Instead, I chose to use dark colors on the table illuminated by metal candle lanterns to emulate the dark winter night, the light of the stars over buildings and the new spiritual light that will infuse the night turning into a new year.

The year 2012 has been described as the year of the Aquarius, not as the ‘60s movies, but as a very spiritual year, a new era of rebirth and enlightenment. Colors will take inspirations from nature, but the exciting part is that we can create a mysterious combination with the undertone of each color and use it in a new way to set the mood, or create high contrast never done before.

This year let me help you projecting your personal image, your home image, or your party tables into new modern, graphic colors that will speak about you and your personality. The current millennium loves colors! Happy New Year, make it great, make it fun. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer and former Fashion Designer, working in the USA and Europe since 1990. She blends well fashion with interior and colors the world of her clients. She has been described as “the colorist” and loves to create the unusual.
She is the author of  ©RED- A Voyage Into Colors the forthcoming book on the subject of colors. She is also a published author of two Italian regional cuisine books available here on this site on the Books page and in various other locations.  

Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

 

When In Rome…. | Valentina Cirasola | Author and Designer

 

People seem to think that Italy being an artistic country is also a free spirit nation. This might be true to a certain extent, but underneath a layer of free spirit living there are a few rules that you might want to learn before embarking in a trip to Italy. One of the most important elements in Italian life is food, being seated at a dining table with the locals is one of the things you want to learn, not because your way of eating is wrong, but it is better to blend in when in a foreign country. “When in Rome do as the Romans” will only make your life easier. (Photo left: http://theitaliantaste.com/art-receiving/apparecchiare/setting-the-table.php)

In the English language the word table remains table, but in Italian language the table has two genders. It takes a masculine gender “Il Tavolo” when Italians use it for various tasks, such as paying bills, schoolwork, or discuss things. It takes a feminine gender “La Tavola” when Italians eat at the table.

This means that the table is always dressed for dinner, like a woman invited out to dinner. Just as the Italian woman gets dressed with class and very little fuss, a simple jewelry over a stunning mise,  or vice versa expensive shoes/accessories with a simple dress, so does the table. Italian table is all about elegance and simplicity. Home décor, table setting, fashion and all the aspects of Italian expressions follow the classic order and classic elegance found in Italian architecture .

Italian table setting is elegant in its characteristic way, no fussy decorations, only the essentials. Food takes the stage, because is the element that will make us feel good. Atmosphere and ambience contribute to our feeling good, but food gives us expectation.

Dressing The Table
A tablecloth is the first thing that goes on and it is not just for the holidays. Italians eat with tablecloth and fabric napkins every day of the week. It’s about respect for food and for themselves. Holidays deserve a more expensive tablecloth. Napkins are generally the same color of the tablecloth, but you might want to take the color of the dishes as an inspiration to match napkins.

Setting places is easy, there are only two plates in front of each guest: a shallow plate goes on the bottom and a large bowl goes on top, usually the two dishes are of the same colors, but this is not a rule. The bottom plate can be colored and the top plate hand painted, or in a contrasting colors. There is a new trend to add a charger plate underneath all, but only for special occasions and I must say this is custom monkeyed from foreign countries.

Silverware are kept at a minimum: two forks on the left of the same size, spoon and knife on the right, smaller fork or smaller spoon in front of the plates for dessert. Smaller forks are not used for salads, only dessert. To the right of the plates, we place two glassware, one for water and the other for wine whichever it might be, if you see a third glass is because the wine will change during the dinner.

In the middle of the table there is no decoration, but you might see a small low flower arrangement to allow guests to converse from across the table, or a couple of candles on each end of the table. (Photo Credit: Simon Brown/moodboard/Corbis)

In the center of the table there is only a water carafe, or a bottle of mineral water, a wine bottle and breadbasket.

In the middle of the table there is no food either. Each plate comes filled from the kitchen and nobody will pass dishes around at the table.  Italians do not fill one plate with the entire dinner, we like to keep flavors separate in separate dishes, thus when we change  courses, we change plates.

No bread and butter dish and no saucer with olive oil and balsamic vinegar will ever be seen on an Italian table. Between courses, while we are waiting for the next dish, we entertain ourselves with raw fennel to help the digestion. Dipping bread in olive oil and balsamic vinegar is never been an Italian custom. There is no salt and pepper shaker either, the cook of the family knows how to balance flavors. Try not to ask for one and avoid offending the cook.

The hosts, or the older persons of the family, usually grandparents sit at both ends of the table and the most important guests sit on their right side.

Time For An Apéritif
Now the table is set, let’s go for an apéritif. On Sunday and holidays, before lunch or dinner, Italian treats themselves with an apéritif. Aperitif usually happens an hour before the meal starts. It is a moment to get acquainted with guests who don’t know each other, or to catch up with people we know and haven’t seen for a while. It is also a transition time to allow food to cook to perfection and to finish up the table with the last touch. Aperitif consists of a variety of appetizers, almost like tapas in Spain, served with a sparkling wine, prosecco or champagne. Often on Sunday, Italians go to downtown coffee shops to have an apéritif in style and meet some friends before lunch.

Succession Of Courses
It starts, after the apéritif time is over. Courses come marching in the dining room from the kitchen and take place in front of each guest. Italian portions are small. The first dish is always a plate of pasta or “risotto” and this is our entrée. No more than 2 or 2-1/2 oz. of pasta per person, plus condiments, it makes a satisfying dish light in calories. The pasta docer or scales are our gauges.  (Photo pasta servings – https://tragerlaw.biz/pasta_serving_size.html)

Second plate consists of meat or fish with two or three vegetables. One of the vegetables might be a salad, otherwise salad  goes in between courses as a palate cleanser.  The only condiment used on salads is olive oil and lemon or balsamic vinegar. Salad dressing, just as butter on bread does not exist in the Mediterranean diet.

A fish specialty is de-boned in the kitchen and brought to the table cleaned, otherwise shell-fish or mollusks will be served in a soup, over rice or pasta, or baked, in which cases no cheese will ever be required. I say this because I often spot someone in restaurants asking for cheese over pasta with seafood. You want to smell and taste the aroma of the sea and not the dairy. After serving a fish specialty, it is very proper to pass a warm towel to let the guests refresh their hands, just as airlines do.

In Italy to cut food with the proper gesture is very important. The fork is kept in the left hand and knife on the right. Fork never changes hand to bring the bite to the mouth. At the end, when the plate is empty, crisscross the silverware in the plate to indicate that you have finished. The space you occupy when eating with fork and knife is only the space your body occupies, your arm shouldn’t go out of your space to touch the guests sitting next to you. During dinner, let’s say you are eating a soup, the hand that is not using any silverware  show rest on the table not on your lap. You don’t want to give the impression to have something to hide.

What To Avoid
I know by now how much you are enjoying eating Italian food, but it is important to pace yourself.  Finishing before the other guests, means you have enjoyed food so much that encourages the host to fill up your plate again. See what other people are doing, go at their speed and finish at the same time. In restaurant is OK to finish first; restaurants will never serve you the same dish twice unless you are ready to pay twice.

“Scarpetta”: it is not OK to clean the plate with a piece of bread in your hand. In restaurant is definitively a bad custom, just as much if you are a guest in someone’s home. In a family home is OK to attach a piece of bread to the fork and go around the plate one time.

You might want to keep a couple of rules in mind:
1. when pouring wines or water, the bottle should point forward into the glass, never you should pour with your hand tilted backwards. It is not elegant and actually Italians see it as an offensive gesture. If you are in an Italian restaurant where wine is poured backwards, for sure you have landed in a non-authentic Italian restaurant;
2. if you need to leave the table for any reason, put the napkin on the table and not on the chair, that is also considered offensive.

The End Of  Dinner

After the salad, we give the stomach time to settle down with “pinzimonio”, which is a combination of raw vegetables to dip in olive oil,  salt and pepper.
This interlude will give time to prepare the end of the dinner with an array of cheeses paired with dry nuts and lot of fresh fruit.

Italian meals end with desserts, cakes, or ice cream followed with espresso coffee, digestive drinks or some type of alcohol, but never latte, cappuccino, latte macchiato, or similar drinks with milk in it. Digestive drinks have the property of cleansing and detoxifying, help digestion, eliminate toxins and at times help with reflux problems.  Natural herbs, roots, tree barks and spices, infused in a base of alcohol are the magic of all digestives. Latte or cappuccino after you have ingested a meal full of oils, wines or citrus condiments will only help the fermentation in the stomach and create a reflux.

If you are a traveler in Italy, you don’t have to worry about ordering a 3 – 4 course meal any more as it was in the past, restaurateurs understand that foreigners eat in a different way. Eat what you like, in the order you like and please know that “pane e coperto” is a surcharge for tablecloth and bread, always present on the bill. Often when the tip is included in the bill you don’t have to pay a 15%. Ask the waiter, if the bill is not clear, but don’t forget to ask for a receipt. Outside the restaurant one of the “guardia di finanza” might stop you to ask for a receipt and you could be fined if you can’t produce one.

I hope this information has been helpful.  As the professional who is always ready, I shall be prompt and ready to help you with any of your needs, whether it will be decorating, designing, remodeling, or designing your “mise en place” Italian style. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is the author of two Italian regional cuisine books available here on the Books page and in various other locations: 

http://outskirtspress.com/ComeMiaNonna

http://www.youtube.com/watch?v=Lnq8baaAq0M

http://outskirtspress.com/SinsOfAQueen


The Table Is A Lady | Valentina Cirasola | Author and Designer

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In my Italian culture, the table has a masculine connotation when is used for various tasks: paying bills, writing personal notes, rest all the groceries that are waiting to be placed in cupboards and fridge. This is the case when the table is called “il tavolo”.
A curious thing happens when the table is dressed up for food, meaning for breakfast, lunch or dinner, suddenly it becomes a feminine genre and it is called “la tavola”.

This is my observation: In every part of the world, when a woman is invited to go out to a restaurant, she gets well dressed up and prepared for a few hours of fun. Is it for the respect of food, or for the person who invites her, I don’t know…? Perhaps it is only the anticipation of the simple pleasure of tasting food, smelling the aromas and flavors paired with good wines, while resolving life’s problem at the same time. I think that the answers to most questions in life are generally found around a dining table.

Ever since Roman times, food have been the special occasion to be invited to, breaking bread with people meant then, as much as it does today, to be trusted enough to be part of the host’s special circle. Even though the Romans ate half laying down on the “triclinium” a type of chase long, their low table in front of them was highly dressed in the fashion of the era and the guests had to appear in elegant attires. Think about the great holidays of the year and how much efforts women take to dress up the table. The purpose of that is to show off the food and enhance the flavor with the decorations on the dining table and all around it.

(Click on each photo to view it larger).

We eat with eyes first; a golden roasted Thanksgiving turkey would not look good if the dining table was not well dressed, right? For the holidays, I arrange tablescapes for my Clients and I teach others the secrets of a well balanced decorated table, just so the pleasure of being seated with nice people, eating and conversing can be prolonged well into the day. A decorated table also has the property of limiting calories, because it dictates a slow pace of eating, induces conversation, people diverge their attention on life matters and food becomes the way to a general pleasure and not the center of attraction.

On the contrary, when people eat away from the table, on their lap by the T.V., on the floor, on the sofa, they tend to eat more and until their favorite show is over, they have ingested an enormous amount of food, damaging themselves day after day.  Driving, eating and drinking is the worse, as the attention is somewhere else and not on the road. At night, before I retire into my sleeping quarter, I prepare “la tavola” for the next day breakfast: tablecloth, which changes according to my mood, a scented candle to be turned on in the morning, place settings composed of plates, cutlery, cloth napkins, a coffee cup turned upside down on its saucer and the book I am reading at that time. I want to ease into the morning with a calm and quiet beginning, treating myself to comfort and beauty, accompanied by the sound of classical music and the fresh food I will prepare on the spot. My  lunches are always sitting down for about an hour. I never work through lunch, or eat at my computer. Dinners are the delight of my every day, a relaxation time cooking familiar food and enjoying again a dressed up table for the evening.

I don’t eat at the Queen’s table everyday, but I want to be the Queen at my table each and every day. It’s the good life!

Please forward this article to anyone you think might be interested in reading it and let me know what you think by leaving a comment below. Thank you.
Valentina
www.Valentinadesigns.com

Copyright © 2010 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior and Fashion Designer, working in the USA and Europe. She combines well fashion and interior in any of her design work. She loves to remodel homes and loves to create the unusual.
Author of the book: ©Come Mia Nonna–A Return to Simplicity on
Amazon http://goo.gl/xUZfk0 and Barnes&Nobles: http://goo.gl/q7dQ3w
Author of the forthcoming book on the subject of colors: ©RED-A Voyage Into Colors.

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