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3911. jexster - 11/18/2006 8:02:49 PM Just in time for Crimmus!
Angčle an old family friend from the Old Country..
Today's Houston Chron
Turning something old to new around the house
By MAGGIE GALEHOUSE
Wise and witty words from interior designer Angčle Parlange: "Everyone looks good in sepia tones — even a snaggletooth relative."
Parlange's new book, Creole Thrift, bolsters her rreverent quip.
Through pictures, recipes and how-tos, the book explores ways to integrate family heirlooms and photographs into expressive, inexpensive interiors.
Granted, Parlange has more inspiration than some people. She grew up near New Orleans on her family's circa-1750 plantation, Parlange. (Said to be Louisiana's oldest plantation, it's now a national historic landmark. Last year's hurricanes took several large trees, but the
house is intact.)
Parlange, a former shop owner who lives in New York part-time, is now a lifestyle and design consultant. She has made a name for herself with her theatrical mix of antiques, crafts and thrift-shop treasures.
"Everything is so homogenized today," says Parlange. "It's nice to come home to a place with personal memories. And when you amass anything together — for a while I was keen on family trophies — it ends up being a little vignette on its own."
Personalized home displays are a great way to give guests a peek at your hobbies and interests, she says.
"I have a friend who collects old watering cans, and they all look great grouped together, even though lots of them are rusty," Parlange explains. "You can tell just by looking at them that my friend is interested in gardening."
Parlange's most inventive way to display funky old photographs is through an unlikely medium: a shower curtain.
The designer found a football program from the 1930s with fun photographs and compelling nicknames. (Big Hogg was one guy's unfortunate moniker.) She brought the program and a piece of white cotton sateen to a silk screener who transferred the images onto the fabric. The results were even better than she expected. Cost for this one-of-kind item: about $60.
Using the same idea, Parlange says, one could easily create a curtain panel or a tablecloth.
Her advice for this type of project: keep your sense of humor.
"I always look to make things less serious," she says. "I look for some element of surprise — something comical — to keep a thing from being
too precious."
Wonk didn't you know the Parlanges?
PS they don't need the money. In addition to the Plantation home, Chevron pumps over $1,000,000 a month in natural gas royalties into the family cofers
3912. jexster - 11/18/2006 8:11:32 PM A GREAT place for a little Jexie to play! An old graveyard off to the right behind the trees
The Parlange Plantation House, built about 1750, is a classic example of a large French colonial plantation house in the United States. Exemplifying the style of the semitropical Louisiana country house, the Parlange Plantation House is a two-story raised cottage. The main floor is set on a brick basement with brick pillars to support the veranda of the second story. The raised basement is of brick, manufactured by slaves on the plantation. These walls, both inside and out, were plastered with a native mixture of mud, sand, Spanish moss and animal hair, then painted. The ground story and second floor contain seven service rooms, arranged in a double line. The walls and ceiling throughout the house were constructed of close fitting cypress planks. The house was once surrounded by a formal garden that was destroyed during the Civil War. During this conflict, Parlange alternatively served as Union headquarters for General Nathaniel Banks and his army as well as Confederate headquarters for General Dick Taylor. Built by Vincent de Ternant, Marquis of Dansville-sur-Meuse, the Parlange Plantation House remains largely intact.
Parlange 3913. judithathome - 11/20/2006 11:22:02 PM That lady sounds like a decorator after my own heart...our house is done in a "surprising" way. Everyone who comes here says they love finding something they missed the time before.
It's like a museum of fun stuff around here. 3914. thoughtful - 11/22/2006 5:48:18 PM How to make Chai 3915. arkymalarky - 11/22/2006 5:52:12 PM Thanks Thoughtful! 3916. thoughtful - 11/22/2006 6:05:36 PM It doesn't quite match what a friend of mine showed me...he lets it come to a boil and cool down and boil again and cool down about 2-3 times or more before serving. Otherwise it's very similar...he says fresh grated ginger is required. 3917. Jenerator - 11/22/2006 7:43:44 PM 131. Jenerator - 11/25/2000 9:24:51 AM
CHAI TEA
1 1/2 large cinnamon sticks
1 1/2 tsp. graound cardamon
1/3 tsp. powdered ginger (optional)
1 tsp. whole fennel seeds
2-3 whole cloves
1/3 tsp. mango powder (amchoor)
4 regular tea bags
1-2 cups of whole milk (skim won't taste the same)
Sugar or sweetener to taste
Mix water and spices in saucepan; bring to a boil. Reduce heat and simmer; add tea bags. Let steep until desired strength. Add milk; simmer. Add sugar and strain into cups.
This should serve four.
3918. Jenerator - 11/22/2006 7:44:05 PM Almost 6 years to the day. 3919. Ronski - 11/22/2006 10:26:49 PM We're having turkey tomorrow of course, but I'm posting this Czech duck because it looks delicious, and no one cooks duck as well as the Czechs do:
From a review of a Prague pub, U Dělového Kříže. 3920. jexster - 11/22/2006 11:59:35 PM JAH..I had to laugh.."that Lady"
I was buds with the older brother, my bro with the middle one, and Angele was the pretty little girl
Not "that lady"
##$(*&# growing old sux 3921. jexster - 11/23/2006 12:01:45 AM 3914 - We used to drink what is now called "chai" back in the early 70's ...we called it "Russian Tea" which is in fact what "chai" is not though it happens to be the Russian word for tea 3922. judithathome - 11/23/2006 12:34:25 AM ##$(*&# growing old sux
So Jen keeps telling me.
3923. thoughtful - 1/2/2007 8:45:32 PM Local apple grower has closed for the season, but not before we got a basket of mutsus or crispins.
If you haven't tried them, they are a little bit of heaven on earth...one of the best apples I've ever tasted.
mutsu 3924. TheWizardOfWhimsy - 1/2/2007 9:01:57 PM Thanks for the tip, I love trying new apples! 3925. Ronski - 1/2/2007 9:23:53 PM Have you ever had winesaps? An old variety, but my fave. 3926. robertjayb - 1/2/2007 9:31:55 PM I'll look for them. We've been going through honeycrisp and jazz. 3927. TheWizardOfWhimsy - 1/2/2007 10:53:11 PM Winesaps are goood! I like a tartish apple with the benchmark being Macouns at the top of their season. 3928. wonkers2 - 1/3/2007 9:53:01 PM The 25 Most E-mailed NY Times Travel Articles in 2006 3929. TheWizardOfWhimsy - 1/3/2007 9:58:31 PM 3930. wonkers2 - 1/3/2007 10:03:34 PM Hahaha!
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