In a world where “new” and “technology” seem to be ubiquitous, and obsolescence is taken for granted, why celebrate an anniversary? Because, when it comes
to products like tile and stone, you still want to know that the company you buy from is as solid as the marble you will be installing in your kitchen. Walker Zanger has been here since 1952, time tested, authentic and prepared to stand behind every piece of tile we sell.
In the year to come we will be celebrating our 60th with events in our different showrooms and fun posts on this blog, Facebook, and Twitter, that recall some of our finest “vintage” moments. It’s been fun for us to look back at our past and to see how trends have come and go, new ideas that have become accepted standards, and projects that we have done which still thrill us today. Join us on our stroll down memory lane, where the past informs the future.
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With Winter upon us and a definite chill in the air, we thought we’d whip up a big bowl of warmth this weekend. What better way to take the chill off than with Zuppa di Verdu (Umbrian Vegetable Soup) and some crusty Italian bread. MANGIA!!
Zuppa di Verdu
1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil,
plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2″ cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut
into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan,
1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often,
until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.
Chanel defined it and Cary Grant wears it best of all. It’s classy, elegant, refined, and the go to color when we want to look our most evocative… but is it really a color? The answer to this question is one of the most debated issues on the color wheel. Ask a scientist and you’ll get the physics reply: “Black is not a color, white is a color.” Ask an artist
or a child with crayons and you’ll get another: “Black is a color, white is not a color.” (Maybe!)
1. Black is the absence of color (and is therefore not a color)
We could get all scientific here and debate the issue for an entire post… but I pose the question with these examples, for “color or not”, black and white are a striking pair in both design and fashion, creating a most stunning pallet.
Just like Mr. Grant… sexy, and most definitely not for the faint of heart!