‘Putting the cart before the horse’ is a commonly used idiom referring to doing things in the incorrect order or getting ahead of yourself before you have thoroughly thought something through. Well, at Dream House, we like the phrase, ‘don’t put the drywall up before the Designer’. Never heard of that term? We coined it. The heart of this message is our tried and true advice – you should bring in an Interior Designer on a new-build project before you have the drywall installed because it’s much harder to make changes once the project is that far along.

What are the top ‘woulda, coulda, shoulda’ comments our clients make when they tell us about a project they did without design help?

Fixture Placement – not just lighting, but outlets, light switches, etc. There’s nothing worse than having a gorgeous new home and thinking, “Well how am I going to access that light switch if I want drapes? Why didn’t I think about lighting for my built-in? Why isn’t there an outlet where I need it to be?”

Small But Important Details – like the fireplace, accent walls, or other architectural details. With so many decisions to make, it is important to think each of them through. Bringing in a Design professional (who’s only focus is to make your interior perfect for you) will ensure that trained eyes comb through the details so you don’t have costly and time consuming change orders.

Finishes – with so many different choices, it’s hard to make sure all your selections point to the overall design direction. It’s easy to get lost along the way. Our Designers don’t get bogged down with personal styles, we simply focus on your look and how to best achieve it. From cabinets and countertops to light fixtures and doorknobs – leave no detail undesigned.

Furniture – last but not least! We are seeing more and more clients on new projects, planning and ordering their furniture in the early phases of design and build, so everything is move-in ready when the home is complete.

We specialize in thoughtful, long-lasting design that takes both style and function into account. From turnkey design to one room, we offer furniture, accessories, lighting, window coverings, rugs, and more. Email or call us to schedule a Design Consultation.

Check out our design tips for dressing up your home for the holidays!

From Frederick Lifestyle: Dressing up your home for the holidays is a bit like dressing yourself for a holiday get together. Adding a sparkling necklace or shiny earrings can really brighten up your look. Similarly, bringing in a mirrored tray or mercury glass candle holders will enhance the festive mood. Mary Beutler of Dream House Furniture and Design in Frederick says, “Additionally when decorating your home for the holidays, keep in mind these key design principles.”  READ MORE»

Find festive and pretty tableware at Dream House to show off all your favorite holiday treats this season. Not sure what to make? We share some of our favorite recipes below…

Cheesecake

—Miriam Rosenthal

This family recipe is always on our holiday table. Simple. Classic. Delicious.—Cassie

Ingredients

Filling
(3) 8 oz. pkg. cream cheese
(4) eggs
1/2 cup sugar
1 tsp vanilla
A squeeze of lemon juice or 1 small can crushed pineapple, drained, added at end of mixing.

Crust
1 stick butter
1 1/2 cups finely ground graham crackers or vanilla wafers

Topping
1-pint sour cream
1 tsp. vanilla

Directions

1. Combine all filling ingredients and beat in an electric mixer for 10-12 minutes.
2. Use butter to grease cheesecake pan and melt the rest to combine with ground graham crackers or vanilla wafers.
3. Pour mixture into a cheesecake form and pack firmly with a small bowl to make a firm crust. Add filling.
4. Bake at 375 degrees for 25 minutes.
   (Cheesecake is ready when the center does not jiggle, but take it out before it cracks.)
5. Cool for 10 minutes. Combine sour cream with with 1 tsp. vanilla and spoon on top.
6. Bake 6 minutes at 475 degrees. Refrigerate. (Preferably made the day before serving.)

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Ginger Short Bread

l make these delicious treats for friends and family every year and they are a huge hit! —Wendy

Ingredients
1 cup butter softened
2/3 cups sugar
2 tsp ground crystallized ginger
2 cups Flour

1. Mix butter, ginger, and sugar until creamy
2. Add flour (The dough will be crumbly.)
3. Press into a 9 x 12 glass pan  1/2” thick
4. Take a knife and score into equal bite-size pieces.
5. Bake at 325 for 32-35 minutes until edges are golden brown
6. Cut along score marks as soon as it comes out of the oven wiping knife as you go.
7. Cool. (Can be stored in a plastic container up to 2 weeks.)

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Bread Arugula Salad

This dish has become a big winner for my family around the holidays, and it easily transforms into a vegetarian-friendly option. —Mary

Ingredients

8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
6 tablespoons to 8 tablespoons mild-tasting olive oil
1 1/2 tablespoons white wine vinegar
1 pinch salt and freshly cracked black pepper
2 teaspoons pine nuts
2 to 3 garlic cloves, slivered
1/4 cup slivered scallions (about 4 scallions)
1 tablespoon dried cranberries
2 tablespoons lightly salted chicken stock or lightly salted water
3 handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Directions

1. Preheat the broiler.
2. Tear bread into irregular 2- to 3-inch chunks—you should get about 4 cups.
3. Toss with a tablespoon or two of olive oil, lightly coating them, and broil very briefly, just to lightly color the edges. If you’d like to toast the pine nuts (recommended) you can put them on your broiler tray as well, but watch them very carefully because they cook quickly!
4. Combine about 1/4 cup of the olive oil with the white wine vinegar and salt and pepper to taste.
5. Toss about 1/4 cup of this tart vinaigrette with the torn toasted bread in a wide salad bowl; the bread will be unevenly dressed.
6. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.
7. Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don’t let them color.
8. Scrape into the bread and fold to combine.
9. Add the dried cranberries along with the pine nuts, if they were not already mixed with the bread scraps from the broiling step. Dribble the chicken stock or lightly salted water over the salad and fold again.
10. Taste a few pieces of bread—a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well.
11. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.

Enjoy!