Guest is best: stage one

August arrived and i found I had an itch to scratch – redecorating the guest room. I have long admired the all-white look, and figured it might just be possible in a lesser-used room such as this. In any case, anything would be better than an old beige carpet paired with insipid yellow walls.

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It seems that unless there is a lot of natural light in the room, white tones can turn grey and pallid in low light, so this being a sun-drenched south facing room makes it ideal for the palette. The quintessential white room must contain white floorboards, and having peeled up the old carpet in our bedroom last year to reveal beautiful pine boards, i reckoned the guest room would be similar. Indeed i was most delighted to find the original floor in pristine condition, well sealed and with only a single layer of ugly dark stain to contend with. It’s a draughty old house we have and removing carpet initially seemed a bit counterintuitive, but as usual form over function won and i reasoned that an injection of warm colour into the room in other ways would hopefully distract the shivering guest.

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For experts in white paint one can look no further than my favourite friends Mr Farrow and Mrs Ball. They have a vast range of the non-colour which in certainly made the choosing all the more arduous. As Gemma and I perused the range in the Stockbridge shop for nearly an hour, she aptly coined the discussion ‘a most middle class experience’. 4 testers and 4 days later, but none the wiser i opted for Great White, with grey undertones, for the floor and woodwork, and Pointing, an off-white, for the walls. I was hesitant about the room adopting the austere feel of a low budget asylum so as a minor compromise (probably only obvious to me) I softened the look a little by going for a creamier tone on the walls.

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F&B paint not being the cheapest substance, i tried to avoid my usual shortcuts and thus committed to sanding down the floors in case over time the floor paint rubbed off the oily stain underneath. Initially this was to take place within another blatant short-cut involving completing one half of the floor, and moving the furniture onto it before doing the second half.

IMG_9971 Work commenced with a belt sander….

IMG_0043But proceedings were halted after 10 minutes when it became clear the task was something akin to washing the floor with a toothbrush. Into the bargain this put paid to my other shortcut, as the job suddenly became infinitely more heavy-duty….

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I hired a proper floor sanding machine and did untold damage to my eardrums and probably the floorboards too with this hefty piece of kit. Though not a job for the fainthearted, the beautiful pine boards eventually emerged from their toxic captivity and without much ado i got to work on the undercoat. Before long the boards were painted and we were testing the integrity with some gratuitous tap dancing. So far, no chips.

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The macaron challenge

July wasn’t an easy month, and with that i felt the need to mark some of the difficult days with some beauty. And what could be more delicately gorgeous than french macarons, made famous by the Parisian patisserie Laduree, but now sweeping the globe as the latest chic treat for young and old. My friend Lora was the first to master the art, and educate me on the maracon/macaroon debate (the latter a coconut affair with a glace cherry on top – so wrong). The prospect of using a piping bag seemed like way too much precision to appeal to me, but as it turned out, a very therapeutic afternoon was spent early last week squeezing these ‘little shits’ (self-named, in reference to the brown ones) onto my pencil-marked baking parchment. Before long i was applying pink colouring like a 4 year old, and turning out the following on day 3 of the maracon challenge…

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Sadly, day 2 wasn’t such a merry affair, with these lime and basil macarons from Ottolenghi demonstrating all the classic flaws: cracked tops, lack of feet or ‘pieds’ (the little bubbly bits at the bottom of each half – very important), and a notably dry texture. They should be light and chewy to the taste, ‘melt in the mouth’, not the crisp sweetness of a classic meringue, though the ingredients only differ by one, namely the addition of finely sieved ground almonds. But let us not be deceived; the secret of the macaron lies not in the mere components, but the skill of the patissier at the helm. IMG_0010 IMG_0011

Macarons come in many fantastical flavours, and traditionally with a buttercream filling. I find the additional sweetness a little overpowering so i have taken to adopting a chocolate ganache filling in preference, which can be laced with alcohol of your choosing.
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Macarons also provide a welcome opportunity for some very pretty photography subjects. IMG_0023 IMG_0035IMG_0039

But what to do with all those pesky egg yolks? There’s only so much eggs benedict one can eat, though in this house we may be attempting to break some kind of world record. This calls for another culinary creative outlet: home-made ice cream.

IMG_0029I perused and subsequently bought this lovely book in Waterstones last week. I have found there aren’t many reliable ice cream recipes online, so this was a welcome addition to my expanding cook book collection. This guy has been making ice cream for the family business in the Cotswolds for years. Intriguing flavours include sloe gin and damson, earl grey tea, and chocolate chilli rosemary. I made a start with coffee choc chip.
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My most recent macaron batch, mocha, was perhaps my favourite. A bit bumpy on the outside, but chewy and just enough coffee and chocolate to bring about a nice flavour blend.

IMG_0066The macaron challenge ended on day 4, but i like to think that’s because i have mastered the art perfectly….