6 rooms into 1: morphing apartment packs 1100 sq ft into 420

October 11th, 2016

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In 2010, we met Graham Hill- the founder of treehugger.com and a serial entrepreneur. He had just bought two tiny apartments in a century-old tenement building in Soho and he had plans to turn them into laboratories, and showcases, for tiny living. He’d spent most of the past year living in tiny spaces- “a tiny trailer, a tent, and then a boat” and he was convinced others would love it as much if small spaces could be designed right.

He wanted a tiny space that didn’t sacrifice function, but instead that would expand to provide a wish list including dinner parties for 12, accommodations for 2 overnight guests, a home office and a home theater with digital projector. Not wanting to limit himself to local architects, he crowdsourced the design as a competition and received 300 entries from all over the world. Two Romanian architecture students won with their design “One Size Fits All”.

Completed in 2012, his LifeEdited apartment doesn’t resemble the cramped space we saw in 2010. Today the 420-square-foot space can be expanded to include the functionality of 1,100 square feet: walls, drawers and beds move and unfold to create 6 rooms: living room, dining room, office, guest office, master bedroom and guest bedroom. If you include the kitchen and the bathroom which morphs into a phone booth or meditation room, the apartment includes 10 total rooms.   – From Kristen Dirksen’s YouTube Channel

 

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Just Wahls | Sweet Tiny House

August 10th, 2016

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A sweet little tiny house that is inspiring.  Cute young couple embracing this new way to do things.  You can find them on the web here.  Below is a little tour on YouTube.  Looking forward to subscribing to their channel.


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The Alpha Tiny Home | 95k | So So Sweet | Video + Ideas

August 3rd, 2016

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Very simple design and you would think with the big space in the middle being empty there would be a small kitchen and a small bathroom.  With the price tag close to 100k… the owner pulled out all the stops with a very interesting design.  I noticed this on the Tiny House Design Blog and wanted to share the pictures and talk about the wonderful things that I’ve noticed.

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Clean design and a folding deck.  I also like the overhang that is created.  Part of me thinks it would be neat to have some sort of folding deck that could cover sliding patio doors that could walk out on it and could fold up and be pinned to the outer wall when moving.

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Sweet.  Open wall + ice bucket ;)

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The double garage door is so attractive and lets in so much light when closed or open to fresh air.

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Large sink that is super sweet with avery open and wide concept.

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Super large windows across from the open wall leading to the deck. Washroom under the bed.  I’m in love.

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Raised floor with a great sized kitchen for prep and cooking.  Under the kitchen floor pulls out some magic…

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Windows, full sized fridge, cooktop and a great little kitchen.

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And now the magic below…

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ps… i want his arms.

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Boom.

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When you watch the video below you will notice some great ideas and features that make you want to revisit your design and make note of some of the little details.  This model is made and designed by New Frontier Homes and David Latimer.

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Big Drinks In A Tiny House | I Want The Vintage Bar Cart & I Will Settle For The Bar Shelf

May 31st, 2016

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I would love to have the room to stock a great vintage bar cart in my tiny house.  But with a small space you need to be smart.

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Since there is so much flavored bottles out there at the LCBO you might not want to get stuck holding bottles that won’t be used.  It’s smart to just get the basics and build from there.  You can also make your own syrups or flavor infused batches to mix for a certain party or time of the year.

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Instead focus on buying base spirits like Whiskey, Vodka, Tequila, Gin and Rum.  Some other tips: Buy baby bottles. :) When you are trying a new recipe with a bunch of new ingredients, buy mini bottles instead of full size. The liquor store I go to has almost every specialty liqueur in cute tiny bottles.  After you’ve tried it, you can decide if you want to invest in a bigger bottle.  Tiny bottles in a tiny house makes sense.

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Don’t forget some basic tools and also invest in some good glassware.  All you will need is some peeps to come over and some ice and mix away.  I’ll post some simple drinks that I’ve saved to bookmark.  For me a little spot in the kitchen will have my “tiny house bar shelf”  I will have to ask LMS if she likes to be shaken or stirred.

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Samantha and Robert’s Shedsistence

May 26th, 2016

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Busy couple built their 24-foot 204 square foot tiny house on weekends over 14 months – and WOW!

Material cost was $30,000. Nice!

Judging from the incredibly high quality of the house, they’ve got a lot of sweat equity in their home. Just check out these interior details.

This is a great example of how an owner-built tiny home can not only compete in style with the professionals – but at a lower price plus pride in completion.

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These folks spend a lot of time outdoors; so they built a special storage room for their gear.

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You can hop over to their website here.

Below is a cut and paste from their “About” Page on the website:

  • The philosophy: Samantha and I have always said we will never own a king size bed because we don’t want the potential for more space to make its way between us. And we feel the same about the spaces we inhabit. Call it encouraged interaction if you will, and luckily, we really like being around each other!
  • The challenge?  We spent 30 days in 2008 living out of a Honda Civic and a tent as we traveled the United States, coast to coast and back. In 2010, we spent 30 days (legally) hopping trains from country to country in Europe with nothing more than what could fit in our 60 liter backpacks. We spent 6 weeks in 2012 navigating the rural towns, crowded cities and rugged landscape of the Patagonia region of South America, carrying all of our belongings over 1400 miles in those same backpacks. And in 2013 we packed up everything we owned into a 16’ U-haul and drove west from our roots in Western NY to Yakima, WA. One of us had a job, we did not have a place to live and we kept our mattress on top of our belongings in the box truck in case we had to spend a few nights in the back while we looked for a place to call home.  Sooo…we really expected the decision to live in a fully functioning and furnished sub-200 square foot space would come easy, yet it turned out to be a more serious and lengthy internal debate than expected. This is new territory. It pushes its occupants to question traditional standards of habitation. It re-evaluates our notion of home. It tests traditional methods of construction and it questions archaic zoning ordinances. With that said, we have yet to dive into an experience we are unsure about and not come out on the other side thankful that we took the leap.
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pasta alla carbonara with kale, brussels sprouts, and bacon | Eat Me Tuesday’s

May 24th, 2016

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Author: Bojon Gourmet

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Pasta Carbonara with Kale, Brussels Sprouts, Bacon, and Duck Eggs

This is easily made gluten-free by using gluten-free pasta; corn and quinoa penne is my current favorite for this dish.

Serves 4 as a meal, 6 as a first course

For the sauce:
1/4 cup heavy cream (or ricotta cheese)
2 duck eggs (or extra-large hen’s eggs), at room temperature
1/2 cup freshly grated parmesan, plus more for finishing
1/4 teaspoon fine sea or kosher salt
1/4 teaspoon freshly ground black pepper, plus more for finishing

For the pasta:
1 tablespoon olive oil
3 ounces bacon (preferably thick-cut and smoky), cubed
1 small onion, such as a cipollino, diced
a big pinch red chile flakes
8 ounces brussels sprouts, trimmed and quartered
1/2 bunch kale (such as lacinato/dino kale)
8 ounces dry pasta (such as penne, strozzapreti, or spaghetti)
2 tablespoons finely chopped parsley

Fill a large saucepan with water, salt it generously, and place over high heat to bring to a boil.

In a large measuring cup, whisk together the cream, eggs, parmesan, salt, and pepper until well-combined. Set aside.

Heat the olive oil in a wide skillet over a medium flame until it shimmers. Add the bacon and fry, stirring occasionally, until crisp, about five minutes. Add the onion and chile flakes, and saute, stirring occasionally, until the onion is tender, about 10 minutes.

When the water boils, add the brussels sprouts and boil until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon, drain, and add to the cooked onion mixture, turning the heat down to very low to keep the vegetables warm.

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Strip the kale leaves away from their stems, discard the stems, and add the kale to the boiling water. Cook for 3 minutes. Scoop out the kale with a slotted spoon and let it cool until you can handle it. Squeeze out the excess water, roll it into a bundle, and use a sharp chef’s knife to slice it thinly. Add the kale to the pan with the onions and sprouts.

Add the pasta to the boiling water and cook, stirring occasionally, until done to your liking. Drain the pasta well and add it to the skillet. Remove the skillet from the heat.

Immediately pour the egg mixture over the pasta and toss well for a minute or two until the eggs thicken into a sauce from the heat of the other ingredients. If the mixture seems soupy or undercooked, return the skillet to a low flame and stir until it thickens. (If you want to be extra-safe, stick an instant read thermometer into the pasta and make sure it registers at least 170ºF.)

Serve the pasta immediately, topped with freshly ground pepper, parmesan, and parsley.

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Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

May 17th, 2016

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(Author: The Bojon Gourmet)

Feel free to swap out the oat and rice flours here for anything you prefer, such as an all-purpose gluten-free blend, or all-purpose wheat flour. You can make this with all whole milk, all half and half, or with a combination of milk and heavy cream. And feel free to play fast and loose with the fillings based on what you have around; I’ve given several suggestions up top.

Makes 6 moderate servings

12 ounces small, yellow potatoes, scrubbed, sliced 1/4″ thick
salt, as needed
3 stalks green garlic
3 spring onions
2 tablespoons olive oil, plus 1 tablespoon for greasing the pan
1/4 cup oat flour
1/4 cup sweet white rice flour
1/2 teaspoon fine sea salt
6 large eggs
3/4 cup whole milk
1/2 cup half and half
4 ounces fresh goat cheese, crumbled (about 1 cup)
4 ounces grated gruyère (1 cup), or other nutty melting cheese such as Wagon Wheel
1 bunch chives, chopped or snipped into 1/4″ lengths

Position a rack in the upper third of the oven and preheat to 350ºF.

Place the sliced potatoes in a small saucepan, cover with cool water, add a teaspoon of salt, and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside. (You can save the water to use as stock in another recipe, if you like.)

Meanwhile, slice the green garlic and spring onions into 1/4″ thick rounds. Place in a large bowl, fill with cool water, and separate the rings with your fingers. Let soak for a few minutes, swishing occasionally, to dislodge any sandy dirt that may be clinging between the rings.

Heat 2 tablespoons of the olive oil in a 10″ oven-proof skillet over a medium flame until it shimmers. Scoop the green garlic and spring onions out of their soaking water, shake off any excess water, and saute until very tender, 10 minutes. Remove the garlic and onions to a bowl, wipe out the pan, and brush the bottom and sides with the remaining tablespoon of olive oil.

Meanwhile, whisk together the oat and rice flours with the 1/2 teaspoon of salt in a large bowl. Whisk in the eggs two at a time, whisking until smooth after each addition, then gradually whisk in the milk and half and half. Stir in the green garlic, spring onions, and chives, then fold in the cheeses, leaving the goat cheese in clumps.

Scatter the potatoes over the bottom of the oiled pan, then pour the batter over the top, taking care to distribute the solids evenly. Bake the quiche until puffed and golden all over the top, about 55 minutes. If you peek into the center, you should not see any wet batter. Let the quiche settle for at least 10 minutes, then cut into wedges and serve warm. Leftovers store well refrigerated airtight for up to three days; re-heat in an oven or toaster oven.

 

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Wanderlust | Wanna Go On A Roadtrip? | West Coast Campervan Rentals

May 10th, 2016

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Visit  http://www.lostcampersusa.com/  and you will see what you can do when you fly into the West Coast and pick up something simple to explore and get lost and take the long way to get there.  You can stop at anything you want to stop at and you can find little gems to stay a while.

I’m always attracted to the West Coast.  A slow drive up the coast with lots of stops to see things, explore little shops and find a little place to have a nap in a hammock between two trees in the shade by the beach.  I think if you invest in a little camper van and use that money instead of the traditional hotel would be neat and great for the kids.  Add some gas and some little campsites and some food and you are set.

 

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Interesting Desk Ideas | Maybe A Skinny Coffee Bar + Into A Small Desk

May 4th, 2016

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Wanted to pin this and how you can design a coffee bar to fold up and the work-surface could somehow slide out towards you.  Makes you look at how hinges can make the unused parts of things usable and functional.

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Golden Milk Overnight Oats {gluten-free, vegan option} | Eat Me Tuesday’s

May 3rd, 2016

This easy breakfast porridge gets a nourishing update from turmeric, honey, cardamom, and other warming spices. It’s worth waking up for.

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I’ve always aspired to be a morning person.

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Overnight oats are magic in several ways. First of all, they sound like they would be disgusting – pasty, raw, sodden grains of doom. Au contraire. Rolled oats are not actually raw; the whole groats get steamed in order to soften the hard grains before they are rolled flat. When soaked in liquid overnight, they are a dream. Unlike cooked oatmeal which needs frequent stirring, overnight oats take on a thick, creamy texture without the viscous consistency that stirring creates. They’re just sweet enough with a mild, soothing taste, perfect for mornings or an afternoon snack. They take about 1 minute to prepare the night before, and they keep for several days, so you can make a few jars to have throughout the week.

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The other magical thing about overnight oats is that when you wander into the kitchen the next morning, be it 5am or high noon, it’s as though some kind soul has made you breakfast while you were sleeping. Knowing there’s a jar of instant breakfast in the fridge is usually enough to make me drag my tired bones from my cozy bed once the alarm sounds.

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Golden milk is kind of like masala chai without the tea: a warming tonic made with inflammation-curing turmeric, honey, and warming spices. It’s delicious on its own, warmed gently and served up in mugs. And when poured into overnight oats, it gives them a brilliant color and adds a bit of pop.

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A good dose of chia seeds and hemp hearts give these oats body and add protein to keep you full longer. The floral notes in the honey and nectarines play up the flavors of the spices here, and create something worth getting out of bed for, any time of day.

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Easiest breakfast ever, and brimming with spicy flavors of cardamom, cinnamon, ginger, and turmeric. Serve with the seasonal fruit of your choosing; we like nectarines and berries. You’ll have a little golden milk left over for sipping, or to splash extra on your oats the next morning. The golden milk is also delicious on its own, warmed gently and poured into mugs. If turmeric is a new flavor to you, you may wish to start with half the amount, adding more to taste if you like. To make this vegan, trade in light maple syrup or coconut nectar for the honey.
Ingredients
Golden milk: (Author: The Bonjon Gourmet)
  • 1 tablespoon (15 ml) honey, more to taste
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons (30 ml) boiling water
  • 2 cups (475 ml) plant milk (I like coconut almond milk)
Oats:
  • 1⅓ cups (100 g) old-fashioned rolled oats (gluten-free if intolerant)
  • 2 tablespoons (20 g) chia seed
  • 2 tablespoons (20 g) hemp hearts
  • 1 ½ cups (355 ml) golden milk (above)
  • fresh fruit and honey, for serving
Instructions
Golden Milk:
  1. In a medium bowl, combine the honey, turmeric, ginger, cardamom, and cinnamon. Stir to combine, then stir in the boiling water to dissolve the honey. Stir in the plant milk. Taste, adding more honey dissolved in boiling water if you want a sweeter milk.
Oats:
  1. Combine oats, chia, and hemp seeds in a pint canning jar, stirring or shaking to combine. Pour the golden milk into the jar and stir or shake to combine. Chill overnight or up to 3 days. To serve, top with fresh fruit and honey, if desired.
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