Cottage Style Bathroom

 Click on the photos to enlarge them.

This is a totally new bathroom in an old house with low roof. I had to maximize head-heights to create a shower and standing at the sink.

To see more details of the before, during and after remodeling make over of this bathroom click here.

Julie Fergus, ASID, is a nationally published interior designer. Her studio and showroom is located in Wolfeboro, New Hampshire. Julie's clients are primarily in the Lakes Region and Mount Washington Valley, however, she will travel throughout the state and North East.  www.JulieFergus.com | www.DesignByMail.com

Custom Desk

This is a very simple desk I designed for a client. Reclaimed white oak from Bingham Lumber in Brookline, NH. Sometimes it is impossible to find the best furniture item, so custom is necessary.

Julie Fergus, ASID, is a nationally published interior designer. Her studio and showroom is located in Wolfeboro, New Hampshire. Julie's clients are primarily in the Lakes Region and Mount Washington Valley, however, she will travel throughout the state and North East.  www.JulieFergus.com | www.DesignByMail.com

Best Irish Soda Bread

Soda bread just out of the oven.

Slice a piece and serve with soft butter.

I like it sliced in wedges.

This is the best Irish Soda Bread recipe you will find. It is moist and delicious.

Ingredients

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

3 tbs. sugar + addt’l for top

3 tbs. butter, slightly softened

1/3 cup currants

1 tbs. caraway seeds

1 cup buttermilk (this is the key ingredient)

Preheat oven to 375.

In mixer bowl, combine the flours, baking soda, baking powder, salt and sugar. Mix in butter and mix until crumbly. Add currants and caraway seeds. Pour in buttermilk and mix until combined.

Take the dough out of the bowl and place onto a floured board and knead for 1 minute (add a little bit of flour so that it not too stick- but not too much). Roll the dough into a ball and pat down to about 2 inches thick. Slash a large X, about an inch deep, across the dough. Sprinkle well with additional sugar.

Bake for 25 minutes until light golden brown. Cool on rack and serve warm (with lots of soft butter). Yum!!