LEDs and Carpet

LED integration into surfaces is growing by leaps and bounds and stands to add an exciting dimension to interior design. Let’s look at what is making news.

The Cell+LED Carpet from Lama Concept

It’s hard to believe it’s been 7 years since this carpet made it’s debut at the Paris Airshow fitted into the isles of the Airbus A350. Since then it’s been used in various commercial applications and even in the Land Rover LRX Concept.

Lama Concept Cell | KitchAnn Style

The carpets and rugs are made from 100% wool felt strips that are formed around eye-like forms – like knots in wood. Some of these knots are replaced with LED lights and oriented with the direction of the strips. The carpets can be created to form a directional path with the LEDs, or the lights can just be placed randomly for a glittering array.

Lama Concept Cell | KitchAnn Style

Although this carpet might not work with every decor, it’s an innovate approach to flooring that opens the door to endless design possibilities.

Phillips and Desso

Two Dutch-based companies, Phillips Lighting and carpet maker Desso, recently announced a partnership to create light-transmitting carpet–smart flooring capable of displaying all kinds of information.

Desso LED  | KitchAnn Style

Desso envisions the new light emitting LED carpet as serving several purposes. One would be to quickly and intuitively guide people through buildings including to designated safety routes and exits. Another would be to add to the ambiance and atmosphere of public spaces. The carpet would add “lighting, design and color” as the joint statement from both companies explains.

For now, the partnership is limited to the EMEA (Europe, Middle East, and Africa) and the official product is slated for sometime in 2014.  Who knows, one day we may be able to turn an average living room into a disco lounge with the touch of our phones or tablets and use the same system with our fire alarms enabling it to send a signal to specifically light the best way out of our homes.

Happy Holidays!

Merry Christmas from Kitchen Studio of Naples

Christmas time makes us
grateful for our work this year
and optimistic about the year ahead.

Wishing you great happiness
in a spirit of health and hope.

                                                           –Ann

 

Happy Thanksgiving!

Happy Thanksgiving | KitchAnn StyleBest wishes to all for a very happy Thanksgiving Day!

 I’m grateful for so many blessings, including everyone who regularly visits and supports this blog. Thank you!

Happy Friday!

Happy Friday, All. I am realizing that Thanksgiving is just around the corner and I need to plan my menu since my family will be coming to town. So far it looks like we will have a fried turkey, my mother’s famous Dressing, sweet potatoes with a cranberry walnut topping and bread pudding. This could all change at any moment – especially since the menu once included a Smoked Turkey.

Indulging my Pinterest addiction this morning, I found a nice recipe for Thanksgiving Leftovers that I thought I’d share. This recipe comes from a cute food blog called The Runaway Spoon. I probably wouldn’t think to keep turkey stock unless I was planning to make soup – sometimes it pays to plan ahead. I hope you enjoy it.

Creamy Turkey & WIld Rice Soup with Toasted Stuffing Croutons

Creamy Turkey and Wild Rice Chowder with Toasted Dressing Croutons

Ingredients:

2 cups finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

2 Tablespoons olive oil

8 cups turkey or chicken stock, or a combination

2 finely minced garlic cloves

2 Tablespoons finely chopped fresh sage

1 yellow potato, finely diced

1 ½ cups quick-cooking wild rice, or 1 ½ cups wild rice cooked according to package instructions

8 ounces cream cheese, room temperature

2 cups diced cooked turkey

Directions:

Sauté the onion, carrot and celery in a 5-quart Dutch oven in the olive oil over medium-high heat. Sprinkle over 1 Tablespoon of the sage and stir well.

When the vegetables are soft, add ½ cup stock and cook until the liquid is evaporated.

Add the garlic and cook for 1 minutes. Pour in the remaining stock and bring to a boil. Add the remaining sage and the potato, reduce the heat to low, cover the pot and cook for 1o minutes until the potatoes are becoming tender.

If using quick cooking wild rice, add it now, cover the pot and cook for a further 15 – 20 minutes until the rice is tender. Bring the soup to a low bubble (not boiling, but bubbling).

Cut the cream cheese into small chunks and whisk a few at a time into the soup adding more as it melts. (Don’t worry if it looks odd and separated at some point, just keep whisking away until the soup is smooth and creamy.)

Stir in the diced turkey (and cooked wild rice if that is what you are using) and cook, stirring, until heated through. Season with salt and pepper to taste. Because of the potatoes and rice, you may need to be generous with the salt.

Serve immediately. Leftovers can be gently reheated until warm.

Serves 6

For the Croutons: Cut leftover dressing into cubes or rough pieces. Melt a Tablespoon of butter over medium high heat and toast the cubes until brown and crispy.