Casa Bella Bed and Breakfast





Ok, I can understand you might not want to stay just yet but things are starting to shape up around our house. The furniture is being upholstered. . .or painted; as is the case here.

This is my project today. I am applying a sunny white paint to this 30-something year old chair and upholstering with this pretty red fabric that was just applied to the bar stools. We are excited to offer our corporate guests a less-formal space to catch breakfast on the run. There is a pretty bar with granite and bar stools. And soon; a pretty little chair. All of these are just around the corner from the coffee nook and a nearby cappuccino machine.

We hope to open in mid-December-just in time for Christmas guests and family.  Please check back for our projected opening or call us at area code 770-755-6750.  Casa Bella Bed and Breakfast of Newnan, Georgia
Posted by Picasa

Comments

Dallas Designing-Diva said…
It's looking awesome....keep the pictures coming!
October 23, 2009 at 9:20 PM
Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to l...
Read more

California Sourdough Bread

Image
I found this recipe in one of my favorite chef cookbooks. The recipe is made over a couple of days and calls for starter made from potato water. I had just made up a batch of potato starter-but with potatoes and the potato water, so, that was the first substitution I made. I also switched one cup of the required bread flour for a cup of Italian flour. The results were wonderful. As you can see there is a golden crust around the entire bread but instead of a typical chewy sourdough crust this was a little more crispy. . .like German brotchen. The recipe called for spritzing the dough with water before putting into the oven-which I did-but I also placed a small glass bowl with water in the oven-occasionally pouring water on the floor of the oven to create steam. My husband told me he loved me as he ate his hot-from-the-oven bread! I wanted to share a photo of the inspiration behind all the sudden interest in bread baking.  My friend, Char Fontane gave this to me for Ch...
Read more

Parrot Fish

Image
Asian-style Parrot Fish Dark soy, sesame oil mixed with a little olive oil, freshly-grated ginger and garlic! Yum. A little chopped green onion and blood orange. Yes! One of my last blood oranges was squeezed for a citrus marinade that made for a nicely-flavored and springlike taste! I might be rushing the seasons a little but this easy recipe would certainly be good anytime of the year! The Parrot Fish has a nice firm texture with lots of flavor. The bones were easily removed from the meat and so the yield is very good. I grilled the fish on the infrared for about eight minutes and finished it off in a very hot oven! Definitely worth a try!
Read more