I think I want my giant double vanity frame-less mirror back!
Yep, that’s right..the one that has almost every home owner cringing trying to figure ways to replace or frame it. Now don’t get me wrong, most of those builder installed frame-less mirrors have no beveled edge and often have those creepy crawly black spots on them, you can keep those. But, I really don’t have the hatred to these mirrors in the right condition, in fact, I miss mine since our bathroom remodel and am considered getting a new one installed. Think I’m crazy?
Well let me explain why.
I’ve found lots of pretty mirrors, bust most of them are too small for my large area and will leave cramming into a tight space trying to see myself (we’ve been through two sets since our remodel) If this was a powder room, I wouldn’t be so concerned, but I like a little room to breath while I’m getting ready and putting on my make-up.
Two framed mirrors can make you go broke, one large one–forgetaboutit. Most of the affordable framed mirrors I am finding are poorly made and I feel will draw in more attention than one large frame-less mirror as they are now decorative pieces. On the other hand, most of the quality mirrors that catch my eye are quite expensive…this X 2 will set us back a pretty penny.
I want light back in my bathroom! Since we renovated our bathroom, I feel like we’ve lost all light in our space. Its a narrow master bath to begin with and since we went to two framed mirrors I feel like its made our space feel smaller.
What do I do with the awkward space between the mirrors? My vanity is 88″ long which means when I hang two mirrors I’m left with almost 3 feet between the mirrors. This space has been such a pain for me and I’ve yet to be able to get it right. I’ve hung artwork, framed photos, I’ve tried the large vase, some potted greenery..nothing seems to look appropriate because the space is quite large and I feel like something too big will look odd in between two large mirrors and just be too much going on.
I feel the problem often doesn’t lie with the mirror itself. When my entire bathroom was builder-grade the large frame-less mirror was just one more reminder that this space was far from updated, but when you combine these mirrors with new cabinetry, granite counters, frame-less shower, new hardware, etc, I feel like these large mirrors can fit right in.
I’m still getting some quotes, but if we do it, I’m also considering having them drill some holes so we can mount our lighting directly on them as a possibility.
I am sure most of you are still saying..yuck..no way..there are other options..don’t do it, but after 2 sets of mirrors and never feeling happy with them or the overall look of the bathroom, I think this may be the best option for us. Who knows, maybe I’m starting something here and these big ol’ frameless mirrors are going to be the new trend of 2013. Ha!
Since I already have you all scratching your heads, I’ll stay with the trend and offer up one of my favorite recipes that at first sounds a little odd, but really its fantastic. While its not an original family recipe, I had it for the first time at my Aunt Gail’s house for a wonderful family dinner party and its been a staple for me to make when we have company, in fact I’m making it tonight for my mom and step-father.
Here is the recipe straight from The Silver Palate Cookbook and is a MUST try.
- 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
- 1/2 head of garlic, peeled and finely puréed
- 2 Tbsp dried oregano
- Coarse salt and freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 8 large pitted Spanish green olives, cut in half
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/4 cup brown sugar
- 1/2 cup white wine
- 2 Tbsp fresh Italian parsley, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
3 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
4 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Yield: Serves 5-8.
Just like My Aunt Gail did, I usually serve this with a big salad and some gourmet mashed potatoes. Trust me your guests will be begging for the recipe! Enjoy!