36 THE QUEENS COURIER • HOLIDAY • DECEMBER 11, 2014 FOR BREAKING NEWS VISIT www.queenscourier.com s holiday guide Interior decorating tips for the holiday season This year’s holiday season is taking on a decidedly conveniently moved. Create a mini forest of varying sizes modern twist, with an emphasis on recycling and and heights and decorate with lights and ornaments. repurposing old decorations, utilizing sustainable To continue the sustainable trend, utilize energyfriendly decor, and adding sparkle to complete the look. LED lights around pictures, ceiling moldings, Shari Canepa, American Society of Interior desk railings, in interior fl ower arrangements or Designers (ASID), member, LEED Green Associate, on door casings. and a member of the interior design faculty at The Art Modernize the holiday by choosing a salmon and Institute of California - San Francisco, a campus of chartreuse color scheme over traditional red and green, Argosy University, says that sustainability begins with mentions Canepa. “If this part of the color wheel leaves the icon of Christmas: the Christmas tree. you fl at, use the symbols of Christmas like candy canes, Canepa recommends creating a new focal point in reindeer, stars, pinecones, stockings, candles and balls the public area of your home to reinforce the spirit - but make sure they are other hues than red and green. of the season. “You can do this with a tree, wreaths, Add white, lots of white, which adds pop.” special seasonal decorative accessories or lighting. Silver, gold and mirrored surfaces are also appropriate Shifting the focal point changes your psychological and modern, as are neutral colors such as relationship to the room.” white, gray and beige when combined with shiny To design a new focal point, Canepa suggests an materials. arrangement of various sized potted trees that can be Durkin adds that this holiday season marks a shift toward textures that express warmth through materials - such as wood, suede and burlap. She advises holiday decorators to keep things simple and to showcase special pieces such as handmade ornaments. “There is no need to buy new decorations every year.-But don’t let the old decorations drive your design for the space.”-Be selective in how you will re-use them. Durkin says that updating old ornaments can be as simple as repainting them with matte silver paint and affi xing silver beads with a sheer silver bow. Old ornaments may also be re-covered with fabrics such as burlap, to give an earthy hand-made appearance.- ”This way you can still preserve the original look of the ornament, if it makes sense to use it again in the future. Think of it as a slip-cover for your ornament. “The overall idea is to have fun and re-use existing decorations as much as possible by reinventing them,” Durkin states. Courtesy BPT 189-01 Crocheron Ave., Flushing, NY 11358 • www.dursos.com • Call to place your order: (718) 358-1311 For Starters Choose Any 3: For Starters (choose 1) Antipasto Platter Choice of Salad (choose 1) Create your own fresh seafood sampler! Antipasto Platter Shrimp Cocktail Platter (30 pc.) Coconut Shrimp w/ Apricot Sauce (30 pc.) 3-Foot Hero (choose 1 style) Italian Style American Style Grilled Chicken Chicken Milanese Grilled Vegetable Fried Eggplant 4 lbs. Side Salad (choose 1) Potato Salad Macaroni Salad Cole Slaw Party Favorites (choose 2) Caesar Salad (w/ Caesar Dressing) Mesclun Salad w/ Dried Cranberries & Asiago Mesclun Salad w/ crumbled Gorgonzola, Walnuts & Dried Cranberries Choice of Pasta (choose 1) Cheese Lasagna Baked Ziti Penne a la Vodka Choice of Entree (choose 2) Roast Loin of Pork w/ Brown Gravy Stuffed Loin of Pork w/ Spinach, Mozzarella, & Sun-Dried Tomatoes ($10 addt’l) Eye Round Roast Beef w/ Brown Gravy Spiral Ham Eggplant Parmigiana Chicken Scarpriello Choice of Sides (choose 2) Roasted New Potato w/ Rosemary & Garlic Roasted Garlic Mashed Potato Sauteed String Beans Sauteed Carrots Sauteed Asparagus Oven Roasted Vegetables Choice of Dessert (choose 1) Salad Favorites Buffalo Wings (sweet or spicy) Dijon Chicken Fingers Cocktail Franks in Puff Pastry (48 pc.) Swedish Meatballs Eggplant Rollatini Sausage & Peppers Penne a la Vodka Baked Ziti Pasta Entree Sides Dessert $289 (serves 8-10) MUST BE PICKED UP DEC. 24 Christmas Eve Includes 1pt. of salad dressing (Italian, Balsamic, or Caesar), extra sauce for pasta. Orders must be placed by Sat., Dec. 20 $239 (serves 8-10) *available 12/23 - 12/24 only Orders must be placed by Sat., Dec. 20 $199 (serves 8-10) Includes mustard, mayo, Italian dressing, and extra sauce for pasta Orders must be placed by Sun., Dec. 28 Apple Pie Pumpkin Pie Pecan Pie Chocolate Cream Pie 2 lbs. Seafood Salad 2 lbs. Shrimp Cocktail 2 lbs. Fried Shrimp 2 lbs. Coconut Shrimp 2 lbs. Shrimp Scampi 2 lbs. Baked Clams Includes: 2 lbs. Filet of Sole Francese 1/2 Tray Linguine w/ White Clam Sauce Salad Hero
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