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December Issue, 2013


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Fireplaces Th e Hearth o f Yo ur Home Fire is my life, fire is my hope, fire is my everything. Confusion, whipping, whirling never ending. Always colder, always harder, cruel and devastating all in one. Fire is my life, fire is my hope, fire is my everything. Light, I need a light to keep at bay the ever-darkening hour. Searching for warmth, searching to hide, searching to survive. Fire is my life, fire is my hope, fire is my everything. A leaf, a twig, anything to find a way. At last a flame, a hope to guide me from my doom. Fire is my life, fire is my hope, fire is my everything. The light is hungry devouring all in its path and growing in strength. Fire was my life, fire was my hope, fire was my everything.

{Angelic Warrior}


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4 Albatross Residence by BGD Architects.

There is something burning in my heart Spreading like a forest fire It engulfs my body and my mind


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Winter Recipes by the Fire


Great food, wine, friends, love and fire are always a formidable combination. 7

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1 onion, sliced thin 2 garlic cloves, minced 5 tablespoons olive oil a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups) 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices 1 red bell pepper, chopped 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups) 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon dried thyme, crumbled 1/8 teaspoon ground coriander 1/4 teaspoon fennel seeds 3/4 teaspoon salt 1/2 cup shredded fresh basil leaves

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.


Potato leek soup



3 pounds russet potatoes, peeled, cut into 1-inch pieces 5 cups canned low-salt chicken broth 3 cups water 3 large leeks (white and pale green parts only), chopped 1/2 cup whipping cream 1/4 cup minced fresh chives or green onion tops 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed Hot pepper sauce (such as Tabasco)

Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.) Ladle soup into bowls. Garnish with chopped chives and serve.


Light a  Fire  This  Winter.  Talk  to  BeckerWorks   about  a  custom  stone  fireplace. 12

December 2013 Haute Stone Holiday Issue  
December 2013 Haute Stone Holiday Issue  

This month we look at the style, design and warmth of fireplaces and great recipes for your soul.