The Interior DIYer
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Boy, oh boy

Last night I got my long awaited PaperBoy Wallpaper sample in the post. It’s kind of extremely awesome. I first stumbled upon the PaperBoy website at the beginning of this year, and just had to blog their ridiculously creative wallpaper. It was only recently I was able to order a sample, since my post code was being silly on the ordering page. But alas, persistence has paid off and I was greeted with an enormous sample when I came home. I found it difficult to get a good picture of the wallpaper myself {above}, so you can see a truly accurate image of the glossy bones below directly from their website. 
Plus, how awesome is it to receive a handwritten message directly from the designer Victoria? I am definitely ordering a pillow or two of this pattern in the near future. But for now I have a little framing project on the go for my living room that part of this would work perfect in. 
My original post about PaperBoy Wallpaper – “What little boys are made of“. 
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One word – poutine

Last night I asked fiance what he wanted for dinner, and he replied with a one word answer – poutine. For those of you to yet experience the glory that is poutine, I’m letting you know now that you are missing out. 

Poutine originated in the 1950’s in Quebec, the french province of Canada. My best memories of this dish are from high school, where poutine was served every day in the cafeteria. I still remember – plain fries were $1.50, fries and gravy were $2, and poutine was $2.50, served in brown recycled trays which would start to get soggy if you didn’t scoop up the gravy fast enough.

This is pure comfort food. Get on the couch, put a movie on and eat with a fork, spoon or your fingers, as we used to. I make it sparingly since healthy meals have been seared into my brain {thanks mom}, but every once in a while, I need this. All the gorey gorgeous details below.


Ingredients
Fries or chips – depending if you’re North American or from the UK
Cheese curds or grated white cheese
Brown gravy
All of the above – as much as desired

Method
Cook fries / chips for as long as outlined on the package – roughly 20 minutes. While they’re cooking, prepare your gravy. Homemade gravy is preferable and makes it even more delicious, but granulated gravy will work. If you can’t find cheese curds, don’t worry. I haven’t come across any in my seven years here, so grated white cheese is an acceptable alternative. 

Once everything’s cooked and grated, add the fries / chips to your plate, layer on the cheese, and then drown it with gravy like it’s a house on fire. I went a bit heavy with the gravy in this picture, but that’s because I like my poutine struggling for air. A true treat that reminds me of home. 
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I want it now – moody kitchen

The charcoal hues, dark warm tones, lavender finery, clusters of hydrangeas, and the right amount of gold – I adore this kitchen. Kudos, Kelly Wearstler. I hope to be as fabulous as this one day. And how well does it go along with my gold tumblers post from earlier today? This and many more images I’ve seen today are making me want my own home so I can do what I like to it. Like, five minutes ago want. 
Image thanks to Stony Run Home.