Get your home ready for the holiday season with these helpful tips & tricks.
The holiday hustle can make the season seem daunting. The Moody family has some tips on how to make it exciting once again.
When November hits, the pressure is on for any busy family. The real challenge, however, is keeping the holidays as fun and stress-free as possible. Despite hectic careers, hockey tournaments, theatre performances and family gatherings, Surrey, B.C., designer Lisa Moody of Grapevine Designs tackles this feat with panache, along with her husband, Ron, and their kids, Svea, 14, Eston, 12, and Eli, 9. Here, we get a glimpse into their stylish 6,900 sq. ft. home, plus a few of the festive traditions that make Christmas especially merry for the Moody clan.
Homeowner and designer Lisa Moody made this advent calendar garland 10 years ago by combining her kids’ stray socks with some Christmas-themed ones bought on sale after the holidays.
“There will be a day when I’ll have a formal Christmas tree,” says Lisa with a laugh. But when three kids are contributing to the scheme, bright, fun colours and childhood mementoes reign for now.
“We decorate our faux tree at the end of November. It’s nice to get the decorating done early so we can enjoy the season longer.”
The kids (from left), Svea, Eli and Eston, hang out with Lisa (far right) and enjoy Christmas treats in the dining area. The simple modern table and chairs are durable, practical choices for family mealtime.
Lisa packages presents using plain white kraft paper jazzed up with colourful and patterned ribbons as well as left over scraps of holiday gift wrap.
The fireplace, which has a soaring marble-clad surround, is a focal point for the family during the holidays. Can you spot the Elf on the Shelf? It sits in one of the the built-in maple cubbies and is the origin of many hilarious holiday shenanigans.
The Moody home is the place for family parties during the holidays, and the island in the kitchen, with its yellow wooden stools, is where everyone gathers.
“When a big dinner party seems too overwhelming, we’ll have friends over for cocktails and snacks by the fire.”
Lisa hosts a Christmas party for the kids and their friends. This year, they’re decorating gingerbread cookies and enjoying hot chocolate in festive mugs with marshmallows, candy canes and chocolate chips.
A condo design featuring traditional details and sculptural furnishings
When Kim Calabrigo moved from a large family home to a condo, she quickly learned that bigger isn't always better.
A peaceful sanctuary in the heart of a downtown core: That doesn’t sound like too tall an order, does it? That’s what Kim Calabrigo sought when she sold her traditional Craftsman-style home in suburbia and moved to a condo in metropolitan Vancouver. Bringing no furniture with her, she was truly starting anew.
Kim’s first-ever solo home purchase offered her the opportunity to decorate exactly as she pleased. “I wanted a tone-on-tone look, mixing classic and modern elements with an edge,” she says.
Coming from a big traditional 4,200-square-foot home and moving to a smaller builder-basic 1,100-square-foot two-bedroom condo, Kim found space planning challenging. She wanted to maintain the most floor space possible while maximizing seating so she could entertain friends and family as easily as she used to.
Homeowner Kim Calabrigo's decorating wish list included sculptural furnishings, soft pink accents and traditional details.
To maximize seating in her new condo, Kim had a nine-foot-long sofa designed to run the length of the living room wall.
Opting to put a chaise against the living room's floor-to-ceiling windows keeps sightlines open and offers Kim a comfy place to take in the picturesque view with her morning cup of tea.
Though the space is open, the dining area is easily delineated by its standard banquette and oversized pendant light featuring white and peach beads and a rope-wrapped frame. "At night, the diamond motif casts beautiful shadows on the walls and ceiling," says Kim.
"I've embraced the less-is-more aesthetic and added interest by mixing old and new, shiny and matte, smooth and textured, organic and clean lined," says Kim. "I don't depend on bold colours and patterns."
Femininity reigns in the master bedroom, from the tall tufted headboard and layered wrinkled linens to the mirrored nightstands and petite vase of flouncy pink peonies. Massive windows mean that Kim can watch the sun set from the comfort of bed. Does it get any better than that?
In the master bedroom's built-in office nook, sparkly silver wallpaper subtly offsets the layers of cream, white and gold on the shelves. The palette is echoed in the frameless print of an 18th-century Venetian palazzo ballroom, resulting in a vignette that's the perfect mix of new world and old.
Add these delicious truffles to your holiday baking list.
These delicious truffle temptations are as tasty as they are pretty.
During the holidays, sometimes the chances of receiving a gift are directly related to the desirability of the gift itself. For example, when you whip up a batch of these delicious truffles – ostensibly for your co-workers, say – you’ll find they’re so good that you’ll have eaten them all before your officemates ever receive them. Or, in other words, one for you, three for me....
1 Fill a medium saucepan one-third full of water and bring to a simmer over medium-high heat. Place the chocolate in a large heatproof bowl; set aside. While the water is coming to a simmer, place the cream in a small saucepan and bring to a gentle boil. Remove the cream from the heat and pour over the chocolate, stirring to combine.
2 Place the heatproof bowl over the saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Gently stir the chocolate mixture with a spoon until the chocolate is melted and the mixture is smooth; remove from the heat. Line a 9" square baking pan with parchment paper, allowing the edges to hang over the sides of the pan. Pour the chocolate mixture into the pan, spreading it evenly.
3 Mentally divide the chocolate into quarters. Top each quarter with a different topping; swirl each quarter with the tip of a knife to slightly incorporate the topping. Place the pan in the refrigerator and chill until the chocolate is set, at least 2 hours.
4 Remove the pan from the fridge and let stand at room temperature for 10 minutes. Lift the parchment paper out of the pan, moving the chocolate slab onto a cutting board.
5 Dust the pieces with cocoa powder before serving. The truffles can be stored in the refrigerator in an airtight container for up to 1 week.
6 Using a sharp thin knife, cut the slab into 36 equal pieces.
*Note: To make the sugared herbs, place 2 sprigs fresh thyme and 2 sprigs fresh rosemary on a parchment paper-lined baking sheet; brush with 2 tablespoons egg white. Sprinkle with 1/2 cup superfine sugar and let stand for 30 minutes to 1 hour to dry before using.
Serves 36 truffles.
This hearty soup is perfect for lunch or dinner.
Out of the Pod and into your bowl, Vicky Jones shares her recipe for this hearty bean soup.
1 Heat the oil in a large saucepan over medium-high heat. Add the lamb and brown on all sides. Add the chickpeas, lentils, onion, celery, spices and tomato paste. Add 6 1/2 cups water, cover the pan and bring the mixture to a boil. Boil for 10 minutes, then reduce the heat and simmer until the chickpeas are tender and the meat is falling off the bone, 1 1/2 to 2 hours.
2 Remove the lamb from the soup and strip the meat off the bone, then chop the meat and return it to the saucepan.
3 Place the flour in a small bowl. Slowly whisk in 1 1/4 cups cold water, whisking until the mixture is completely smooth, then stir into the soup. Return the soup to a boil and simmer for 10 minutes to thicken.
4 Stir in the chopped fresh herbs, season with salt and plenty of pepper and serve with lemon quarters on the side.
Prep & cook time: 3 hours
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Excerpted from Out of the Pod by Vicky Jones.
Recipes Copyright © 2015 Vicky Jones, Photography copyright © 2015 William Reavell. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.