If you’re thinking about a renovation there are some key things you should consider. Many of these will seem obvious, but it is shocking how often they get overlooked. When your renovation is complete, you want to be able to look around and be happy with the results. Follow these tips and you’ll have a greater chance of achieving that goal.
Did anyone else notice all the mud cloth love on the season finale of Fixer Upper last week? It was mud cloth heaven my friends. I love that show. I love mud cloths. Heaven.
I started noticing mud cloths about a year ago. I have no idea how long they’ve been a design trend, but I doubt they will ever go out of style (kind-of like classic midcentury modern pieces). Bògòlanfini (aka mud cloth) originates from Mali, Africa and is a symbol of Malian cultural identity. Its production has been described as “cumbersome” and when you read the process you’ll see why. To summarize, the Malians soak strips of cotton in a dye bath made from leaves of the n’gallama tree, turning the fabric yellow. Then they paint intricate motifs on the fabric with mud that has been fermented for up to a year in clay jars. A chemical reaction between the mud and dyed cloth causes the brown colour to remain after the mud is washed off. Finally, the yellow dye is removed from the unpainted parts using soap or bleach. Wow…no wonder the cloth is so expensive.
There was a time, not too long ago, when my family was on a strict diet of zero gluten, zero dairy, and very low sugar. There were certain health issues that made me consider these restrictions. After years of experimenting and seeing what works and what doesn’t seem to make a difference (for my family at least), I can say that a low dairy and relatively low sugar diet works well for us. By relatively low, I mean compared to the SAD (Standard American Diet). So, when I see a recipe that calls for 1 cup of sugar, I immediately half the amount. And you know what? It still tastes great. We don’t even notice that we’re compromising anymore. In fact, our sugar desensitization has left us cringing whenever we taste anything by ‘normal’ sugar standards. Read more