Updated for blog post freshness
Art and interior design are like two peas in a stylish pod.
Fresh starts, fresh vegetables, and fresh colors do the body, mind, soul, and home good. Just ask Sasha Emerson. The Los Angeles based interior designer is mastering the art of personal downsizing without sacrificing the creature comforts of home through art and interior design.
As explained in “Sasha Emerson’s California Cottage -Funky Decor Ideas” in Country Living magazine, scaling down from an expansive 4500 square feet home to half that in an English-style cottage signals it’s edit-yard sale-Craigslist-donate-giveaway time. As they say, you can’t fit a square peg in a round hole.
It ain’t happening.
Repurposing from within allowed Sasha’s decorative integrity to remain intact. She found the comfort of art and interior design. I like to remind clients and fellow decoristas to always seize the opportunity to make your home your art and interior design canvas by putting your stamp of individuality and personal style on everything.
Benjamin Moore’s Split Pea makes a made in Palm Beach style color match to the lush purple window coverings in the main room of Designer Sam Allen’s Connecticut apartment.
“Color is a creative element, not a trimming.”
~ Piet Zwart
Art is the manifestation of creative expression rooted in imagination, emotion and inspiration.
Let me ask you something, what is not art?
“The artist’s world is limitless. It can be found anywhere, far from where he lives or a few feet away. It is always on his doorstep.”
~ Paul Strand
“Art is not what you see, but what you make others see.”
~ Edgar Degas
The framed 1960’s supermarket ad for Del Monte Sweet Peas captures the essence of Sasha’s flea-market chic home decor, and fancifully pays homage to Pop Art Icon Andy Warhol’s Campbell’s Soup I: Green Pea.
When I first saw the pop of art, it immediately evoked thoughts of weekend grocery store excursions to our local A & P- my mother’s idea of big fun.
Looking back it was. Thinking about split pea art and interior design brings back memories of shopping at A & P and the display feature for School Days Brand Early June Peas.
Design and color are the cornerstones of visual merchandising. I vividly remember brand labels rich in color, distinctive font and visual design. The aforementioned School Days peas and the I remember it as if it were yesterday red tomato-green lettuce leaves- navy blue background Ann Page Mayonnaise label serves memory and a craving for a spring Easter comfort food classic.
This comfort food recipe for pea salad is uncomplicated, styled for a classic taste, and quick to please. I liken it to the creature comforts of home through art and interior design and memories of the walks down the aisles of A & P hand in hand with my darling Mother. I’ve learned so much from both.
1 15 ounce can green peas, drained
1 cup shredded Colby Jack cheese
1 large roma tomato, diced
¼ cup mayonnaise
½ -1 teaspoon salt
½ tsp. fine black pepper
1 Tablespoon fresh parsley
Drain peas. In a medium mixing bowl, combine peas, cheese, diced tomatoes, mayonnaise, salt and pepper. Gently stir ingredients together. Cover and refrigerate for at least one hour before serving. Garnish with fresh parsley before serving.
With spring and Easter right around the corner, I thought I would include this two peas in a pod recipe for Sweet Pea and Ricotta Tart from Good Housekeeping.
Sweet Pea and Ricotta Tart
1 ¼ cup all-purpose flour
¼ tsp. salt
5 Tablespoons cold butter
3 Tablespoons trans-fat free vegetable shortening
2 teaspoons olive oil
1 medium leek, chopped
2 cups fresh or frozen (thawed) peas
1 Tablespoon fresh lemon juice
¾ cup ricotta
4 oz. cream cheese, softened
¼ cup grated Pecorino cheese
½ teaspoon grated lemon zest
½ cup microsprouts or microgreens
Make the Crust:
In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs.
Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Preheat oven to 400 degrees F. Roll pie crust into a 12″ circle and fit into a 9″ pie plate. Trim excess dough, leaving 1″ overhang; tuck overhang under and crimp edges.
Line dough with large sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven; let cool completely on wire rack.
In a 10″ skillet, heat oil on medium heat. Add leek and ¼ teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.
In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.
Speaking of green, St. Patrick’s Day is tomorrow. No better time to eat your peas and wear your greens.