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Fathom Architects Designs London Office With More Meeting Areas Than Desks

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With the trend for remote working continuing, Fathom Architects has designed an office for property group The Crown Estate “for all the stuff that happens away from your computer screen”.

Located in St James’s, London, 6 Babmaes Street responds to the fact that The Crown Estate‘s staff have been largely working from home since the pandemic.

Acknowledging that not all activities can be completed effectively at home, the building primarily offers spaces for colleagues to come together or meet with customers.

There are few places to sit down and work individually at a computer; instead, spaces are designed with a focus on meetings and collaboration.

“The post-Covid office landscape needs rethinking,” said Harry Godfrey, associate at London-based Fathom Architects.

“When individual desk-based tasks can be done from home, workspaces become about teamwork and collaboration,” he told Dezeen.

Organised over four levels, 6 Babmaes Street features a mix of meeting rooms, workspaces and lounge areas, as well as areas that can be used for events or wellness activities.

Every floor is slightly different, responding to the specific uses of each space. However, the entire interior has a retro feel that references the decade when the building was constructed, the 1970s.

Warm colours are paired with tactile materials to create a more cosy aesthetic than the traditional office.

“We developed an aesthetic more aligned with home and hospitality environments than a conventional workspace, to encourage interaction between people,” said Godfrey.

He continued: “6 Babmaes Street is for all the stuff that happens away from your computer screen, so it needed to promote conversation, comfort and relaxation.”

On the ground floor, a lobby space is embellished with turquoise and white terrazzo floor tiles and a curved wooden reception desk.

A fluted glass screen separates this area from the event space, which can be used for anything from yoga classes to exhibitions or talks.

The first floor features seating booths framed by sage-green upholstered benches, curved tables and high planters. This level also includes formal meeting rooms and phone booths.

A lounge space takes up most of the second floor, furnished with contemporary furniture and large rugs, along with a kitchen area that allows for communal dining.

There’s also a roof level featuring a jungle-themed meeting room called The Potting Shed, and an outdoor seating deck featuring green walls and climbing plants.

Original artworks help to complement each of these levels. Highlights include a 1970s-inspired triptych by Sophie Coe and various murals by Rob Crabtree, including geometric shapes and a wildlife scene.

“Offices are going to get much smaller” after pandemic says Sevil Peach

Other details that feature throughout the building include hessian ceiling panels, brass details and spherical lighting fixtures.

“We enjoyed interplaying the rough texture of the building’s original concrete grid with finely crafted interior elements which referenced art and culture of the same period,” stated Godfrey.

“Embracing playful, retro vibes and a material palette created a strong visual thread throughout.”

The project is the latest in a series of office spaces to explore the future of working culture following the pandemic, with other examples including the wellness-focused Paddington Works and Roche’s workspace designed for flexibility.

Godfrey believes wellness and collaboration will become the most important features of offices going forward.

“Companies need to address the collective mental and physical health of their staff, providing access to fresh air, outside space and wellbeing activities,” he added.

“Office environments will need to cater for this shift with less desks and more space for shared activities.”

Photography is by James Balston unless otherwise indicated.

Project credits:

Client: The Crown Estate
Architect:
Fathom Architects
Interior design:
Fathom Architects
Early interior concept:
Avroko
Planning: Gerald Eve
Local authority:
Westminster
Structure: Price & Myers
Services:
Watkins Payne
Contractor:
Built With
Project manager:
TFT
Costs: TFT
Lighting:
Lighting Design International
IT consultant:
Cordless
Fire consultant:
Jerry Gardner Associates
Acoustic consultant:
Clarke Saunders

Article: dezeen.com

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How to Cook Perfect Ribeye Steak!

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Tender ribeye steaks cooked to juicy perfection is the best way to enjoy steaks at home (and it’s not difficult to make)!

This amazing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. There is no need for special or fancy ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection.

This recipe ensures a perfectly juicy ribeye steak every time!Steaks can be cooked in the oven or on the grill.A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.This is a “foundation” recipe and truly, anyone can make great steaks. I’ve included my favorite tips below to make a restaurant-worthy steak (and it costs much less at home too)!

Ingredients

Ribeye SteaksThis ribeye steak recipe uses steaks without a bone. Choose ribeye steaks that have nice even marbling throughout for the best results. Thicker 1″ steaks are easier to cook than thinner steaks. You can get a nice char on the outside without overcooking (I prefer to cook to medium-rare).

Ribeyes have a fat cap along the outside and will most often have a larger piece of fat in the middle. This will all melt into the steak making it ultra juicy!

Seasoning – Use your favorite steak spice for this recipe (we love Montreal Seasoning or Hey Grill Hey Beef Seasoning). Rib eye steaks have so much flavor they really don’t need a lot of fancy ingredients or a marinade.

My dad always uses a simple combination of unsalted butter, black pepper, and seasoned salt and his steaks are ALWAYS amazing.

How to Grill Ribeye Steaks

Bring steaks to room temperature and season per the recipe below.Heat grill to medium heat. Season steaks and grill them between 5 to 7 minutes on each side, depending on the desired done-ness.Remove steaks, dot them with butter, and allow them to rest about 5 to 10 minutes before serving.

Oven Method

Preheat the oven and cast iron skillet or ovenproof pan per the recipe below.Sear the seasoned ribeye steaks for two minutes per side. Once steaks are browned on both sides, place the pan in the oven and roast according to the recipe instructions below until you reach the desired doneness. Do not overcook.Remove pan and place cooked steaks on a plate and add butter pats to each piece. Make a foil tent and let the steaks “rest” about 5 to 10 minutes. Resting is important to keep them juicy!

This recipe uses 1″ thick boneless ribeye steaks that have been removed from the fridge for at least 30 minutes before cooking. Thinner or thicker steaks can vary in cook time. Use an instant-read thermometer to check the internal temperature for best results.

Tips for Perfection

Making a great steak is not difficult but here are some things to ensure it’s perfect every time!

Prep

If using frozen steak, be sure to let it fully thaw.Bring steaks to room temperature before cooking.A bit of vegetable or canola oil before seasoning helps the seasonings stick. Season steaks just before cooking.Preheat the cast iron pan, oven and/or grill.

Cooking

Searing the outside of the meat helps ensure the juices are sealed inside.Do not press the steak as it is cooking on the grill.Use a meat thermometer and be sure not to overcook.Remove the steaks a few degrees before they reach the desired temperature as they will continue to rise a few degrees as they rest. Always rest steaks 5-10 minutes before serving for best results.

Steakhouse Sides

Here are some of our favorite steak house side dishes!! If cooking in a cast iron pan add some butter, a couple of garlic cloves and some fresh herbs (like rosemary or thyme) to the pan along with a bit of heavy cream to make a great pan sauce.

Did you make these Ribeye Steaks? Be sure to leave a comment and a rating below! 

4.92 from 49 votes↑ Click stars to rate now!Or to leave a comment, click here!

Perfect Ribeye Steaks

Ribeye Steaks are tender, juicy, and perfectly seasoned with this easy recipe.

Prep Time 5 minutes

Cook Time 15 minutes

Rest Time 10 minutes

Total Time 30 minutes

Servings 2 steaks

2 ribeye steaks 1″ thick2 tablespoons olive oil or vegetable steak seasoning or kosher salt & pepper, to taste 2 tablespoons butter or herbed butter

Remove steaks from the fridge at least 45 minutes before cooking.

Just before cooking, rub steaks with olive oil and generously season to taste.

Grill

Preheat grill to medium heat (approximately 375°F).

Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.

Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.

Oven

Preheat the oven to 400°F.

Heat a large cast-iron pan on the stove over medium-high heat.

Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.

Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.

Rest steaks 5-10 minutes before serving.

Cooking Times/Temperatures

Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°FMedium-Rare: 135°FMedium: 145°FMedium Well: 155°FWell: 160°F
 

4.92 from 49 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 694 | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 384IU | Calcium: 16mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course
Cuisine American

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Home & Kitchen

Red Wine Vinaigrette

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Red wine vinaigrette makes the perfect salad dressing or marinade.

Vinaigrettes are more than salad dressings. This bright and bold recipe has notes of lemon, garlic, and mustard with a touch of honey all whisked into an oil and vinegar base. This foolproof recipe is a keeper!

What is Red Wine Vinaigrette?

Red wine vinegar comes from fermented red wine and has a deliciously versatile flavor profile that makes it a must-have in every kitchen!This classic recipe has multiple uses as a dressing, a marinade, or as a drizzle over grilled meats and vegetables to punch up the flavors!Homemade vinaigrettes can be tweaked to include herbs and spices that will complement any dish! So simple!

Ingredients

Vinegar – Red wine vinegar has a clean, bright, and tangy bite to it. If you don’t have red wine vinegar, try white wine vinegar or even champagne vinegar.

Oil – Olive oil is so versatile! Switch up the flavor profiles and use sesame oil, avocado oil, or canola.

Other – Dijon mustard adds flavor but it also helps emulsify the dressing (to keep it from separating). Honey is an emulsifier as well!

How to Make Red Wine Vinaigrette

Place all ingredients in a small bowl except the oil. Slowly drizzle in the oil and whisk until the ingredients are fully combined. For best results, chill at least 2 hours before using.

Take it Slow!

In order to keep the dressing from separating, we want to create an emulsion. This is when two liquids that don’t usually mix can stay mixed (think oil and water).

Slowly drizzling the oil while whisking helps the mixture emulsify. This means that the oil and vinegar won’t separate. Drizzle really really slow.

Don’t skip the honey or dijon, they help the dressing to emulsify too!

How to Store Red Wine Vinaigrette

Keep red wine vinaigrette covered in the refrigerator, shake before using if needed.

Freeze red wine vinaigrette in ice cubes then transfer to a zippered bag. Let cubes thaw and whisk the dressing before using.

We Love it With:

How do you use Red Wine Vinaigrette? Leave us a comment below!

5 from 3 votes↑ Click stars to rate now!Or to leave a comment, click here!

Red Wine Vinaigrette

This easy dressing is made with simple ingredients in only 15 minutes!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

2 tablespoons red wine vinegar1 tablespoon fresh lemon juice1 teaspoon Dijon mustard1 teaspoon honey¼ teaspoon garlic powder⅓ cup olive oilsalt & pepper to taste

Place all dressing ingredients, except oil, in a small bowl.

Slowly drizzle in olive oil while whisking.

Once all of the oil has been added, season with salt & pepper to taste.

Keep red wine vinaigrette in a covered container in the fridge. Shake before using if needed.
Drizzle the oil in very slowly while whisking, this helps keep the dressing together without separating.
Don’t skip (or swap) the Dijon or honey. These also help hold the dressing together.

5 from 3 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 168 | Carbohydrates: 2g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 8mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Salad
Cuisine American

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Home & Kitchen

Strawberry Cupcakes

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This sweet strawberry cupcake recipe embraces everything we love about summer!

This is a super easy shortcut recipe starting with a doctored cake mix! We add a boost of strawberry flavor and bake until fluffy!

Topped these cupcakes with a swirl of fresh strawberry frosting for the perfect bite.

Easy Strawberry Cupcakes 

The secret to these delightfully delicious cupcakes is the addition of strawberry Jell-o in the batter!Bake strawberry cupcakes as minis, regular, or jumbo sized and they’ll be the hit of any party or picnic!Keep summer going all year long. Make batches of strawberry cupcakes, cool, and freeze until ready to frost!Top with fresh strawberry frosting and enjoy!

Ingredients

Cake Mix – Any brand of white cake mix works for this recipe! To change it up, swap white cake for lemon cake mix. Use the dry mix in the recipe below.

Frosting – Keep this 4-ingredient recipe on hand to use on future baked treats! Prepared frosting can be used if time is short, like a plain white frosting, or for a cheesecake flavor use ready-made cream cheese frosting. Scoop the frosting into a large bowl and gently fold in the strawberry puree.

Add a dash of strawberry extract and/or red coloring if desired.

How to Make Strawberry Cupcakes

The hardest part will be waiting for these to be ready to eat!

Mix cupcake ingredients and bake (as per the recipe below).Prepare strawberry frosting using fresh or freeze dried strawberries per the recipe below.Pipe frosting onto cooled cupcakes.

Top with a little scoop of macerated strawberries.

Cupcake Tips & Tricks

Eggs will whip up better and produce a lighter, fluffier cupcake if they are at room temperature. Run eggs under warm water or place them in a cup of warm water for a couple of minutes. Use an ice cream scoop to create uniform portions into each cupcake well.Let the butter soften at room temperature for faster mixing. Add powdered sugar a bit at a time until frosting is the desired consistency. Mix in a little heavy cream if the frosting becomes too thick.If you’re not using cupcake liners, use a pan-release with flour to ensure that they won’t stick inside the pan.Strawberry puree must be cooled completely before making it into frosting or else the butter will melt and the frosting won’t be light and fluffy. Prepare the puree several hours ahead or even the day before and store it in the refrigerator until ready to use. Use a non-stick pan or skillet with a wide surface to cook the strawberry puree, this helps it gel faster and prevents it from sticking to the pan.

Storing Strawberry Cupcakes

Keep leftover strawberry cupcakes in a covered container for up to 4 days. Freeze cupcakes in zippered bags for up to 4 months and thaw until ready to ice, or freeze frosted cupcakes wrapped in plastic for up to 3 months.

Strawberry Surplus?

Did you make these Strawberry Cupcakes? Be sure to leave a rating and a comment below!

5 from 12 votes↑ Click stars to rate now!Or to leave a comment, click here!

Strawberry Cupcakes with Fresh Strawberry Frosting

These strawberry cupcakes always turn out extra moist and the frosting captures the sweet summery flavor of the strawberries!

Prep Time 15 minutes

Cook Time 35 minutes

30 minutes

Total Time 1 hour 20 minutes

Servings 24 cupcakes

Cupcakes

1 box white cake mix1 box strawberry jello (4 servings size)4 eggs⅔ cup oil⅔ cup milk

Frosting

1 pound fresh strawberries or 1 cup freeze-dried1 cup unsalted butter softened4 – 4 ½ cups powdered sugar3-4 tablespoons heavy cream1 teaspoon vanilla extract

Cupcakes

Combine all cupcake ingredients in a medium bowl. Mix with a hand mixer on low for 1 minute. Mix on medium for 2 minutes.

Line 24 cupcake wells with liners or grease very well.

Divide the batter evenly between the wells.

Bake according to box directions.

Fresh Strawberry Frosting

Puree fresh strawberries in a food processor until smooth *see notes for freeze-dried strawberries. Place in a non-stick saucepan over medium heat and simmer until reduced to ⅓ cup (approximately 15 minutes) while stirring. Cool completely.

Cream butter and 1 cup of powdered sugar with a hand mixer until fluffy. Add the cooled strawberry puree and mix well.

Add powdered sugar a bit at a time until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.

Pipe the frosting onto the cooled cupcakes.

To Make Frosting With Freeze-Dried Strawberries, substitute fresh berries with 1 cup freeze dried strawberries. Pulse the dried strawberries in a food processor to form a powder and add to the butter mixture in place of the strawberry puree.
Ensure cupcakes are completely cooled before frosting.
Ensure the puree is completely cooled before adding to the frosting.

5 from 12 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 368 | Carbohydrates: 37g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 494mg | Potassium: 94mg | Sugar: 20g | Vitamin A: 725IU | Vitamin C: 14.3mg | Calcium: 121mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American

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