Spring Studio Project

My Spring semester studio project (a Junior level Interior Design studio class) entailed designing an assisted living facility in Panama Pacifico, Panama. It was intended as a two person project, but, when we were given the choice, I decided to do it on my own. I only have one semester left before I graduate, and each studio project I do is a chance to learn more about myself as a designer…my creativity, skills, and ability to successfully implement a concept from scratch. I enjoy teamwork to some degree, but I really wanted this opportunity to see if I could do it on my own (kind of…I had awesome instructors who provided plenty of guidance and support).

Panama Pacifico Assisted Living Facility Interior Design Project

Cafe, which is accessible to the Panama Pacifico community as well as the residents, who can come here to get a snack, sip a cup of coffee, and socialize with neighbors & friends.

Here’s what I learned: collaboration is can be half the fun. Having a partner, with whom your design philosophy syncs, makes working together on a project fun and takes off a load of stress. You don’t have to lay awake at night agonizing over the fabric you chose for a pair of chairs or if painting the ceilings black is a crazy decision even if seemed totally rational at 8 AM. Hopefully your personalities balance one another enough that you can be honest with each other about your design choices, and you can keep each other in check when you get bogged down in minutia. When you start repeating yourself or fumbling over your words in your presentation or forget to talk about the single most important element of your concept, your partner can back you up. When you work alone, you have to do all that for yourself.

Panama Pacifico Assisted Living Interior Design Project Jillian Withee

The West facing dining room on the second level has a roof top garden and stunning views of the Panama Pacifico landscape.

I enjoyed working by myself for the first part of the semester…researching assisted living and Panama, developing my concept, exploring all of the possibilities. By Spring Break, I was half crazed, knowing I would never ever finish the project as it was prescribed. I was determined that at the very least I would make as good of a presentation as I possibly could even if all the loose ends remained loose. The night before our final presentation, I stayed up till almost 2 AM assembling my material boards. My posters were (hopefully) sitting at the printer, to be picked up 10 minutes before the presentation began. I felt totally stressed out, completely exhausted, and I found myself wishing that I had a partner to share the misery with. I found myself thinking that maybe God was telling me to be a little more humble, that I wasn’t good enough to do it all by myself.

Panama Pacifico Assisted Living Facility Activity Center Jillian Withee

The Activity Center where the residents can watch tv, read, write, play board or card games or cook a meal to share together. Painting by Sarah Giannobile.

But, enough about that. I got it done. I made the presentation. I think it went well. I’m happy with how the design turned out, but there are always things I would do differently or change. I’m sure I’ll spend most of the summer reworking it for my portfolio and for use in my thesis.

Panama Pacifico Assisted Living Logo Jillian Withee

My concept for the facility was connections…connecting the residents to the community, to each other, to the incredible natural environment of Panama, to their histories, and to their shared futures. I developed the architecture by using Christopher Alexander’s Pattern Language, heavily emphasizing access to natural light throughout the facility, hence the name Casa Luz. Through working on this project and the mentorship of my professor, I developed a true passion for the idea that we can improve people’s lives through good design. Putting intense thought and care into an assisted living facility, where people spend the last years of their lives, is just one way to do that, but a very gratifying and special way.

More perspective views of the project and the floor plans are in my Flickr stream if you’re interested.

Friday Link Love

I really like Morgan’s DIY table legs.

More gorgeous blog photo layouts from Katrina.

A selection of beautiful wallpapers from Emily. That last one is my favorite room of hers ever.

Advice on moving from print to web on Revolutionize Her.

LinkedIn Ideas Worth Stealing. I’m not active on LinkedIn, but it intrigues me.

Thoughts on the inseparability of person and business from Braid Creative & Consulting.

Lessons from Chuck Close by Anna. I remember the first time I saw Chuck Close’s work in person and being so totally blown away. I loved this post.

Finally, the Things I’m Afraid to Tell You movement started by EZ and inspired by Jess, two of my favorite bloggers.

Have a great week-end! After this nearly semester long blog break, which started out as intentional and turned unintentional as I watched all of my free time disintegrate and vaporize under the weight of an intense studio project. I plan to be back next week with regular posting. I’m excited to start exercising again, the summer craft show season (new jewelry coming soon!), and my internship, which starts Monday. Yay for summer!

 

Holli Zolinger Fabrics

I’m always in awe of fabric designers, especially as I would love to learn how to create patterns myself one day. I read about Holli Zolinger’s stunning fabrics today on Bryn’s blog, and I couldn’t believe how many amazing patterns she has available in her Spoonflower shop. I felt an instant connection to the colorways, and I really love the mix of whimsy and geometric in her designs. I am thinking about ordering a couple yards to make into throw pillows or perhaps even curtains for our dining room. There were so many to choose from, I had a difficult time picking out my favorites. I particularly love all of the animal prints, and I think the bunnies would be adorable for an Alice in Wonderland themed nursery.

elephant_and_umbrella_coral

pronghorn_and_leaf

foxen

rabbit_hearts seafoam

red_leaf

tree_linen

daffodil_yellow

diamond_circles

gloriosa_indigo_linen

 

Spaghetti Squash Carbonara

I thought the most difficult challenge to giving up grain would be missing pasta, and, to some extent, it has. At first, I wondered what on earth I would eat if I couldn’t enjoy varying forms of pasta with red sauce (or fettucini alfredo or penne tossed with roasted vegetables in the Fall or raw tomatoes and basil in the Spring) a couple times per week. For a long time, I avoided pasta substitutes like zucchini ribbons or spaghetti squash so I wouldn’t trigger the urge, but over the last few months, I’ve started to reintroduce the concept of pasta into my way to eating if not the actual food itself.

Spaghetti Carbonara, which is typically made with cream, bacon and peas and tossed with a raw egg at the end to make a creamy sauce, used to be one of my favorite comfort food meals. It’s easy and quick to make and requires mostly pantry ingredients. Usually, it put me into a food coma. Not long ago, I noticed a recipe for Carbonara with spaghetti squash on one of my favorite food blogs Health-Bent and tucked the idea away in the back of my mind. Tonight, when I found myself cooking for one and with most of the ingredients on hand, I decided it was a great opportunity to experiment.

The result was a heaping mound of food, more than enough to serve three people as a main meal or four with a side salad. I just ate a big bowl by itself and was thoroughly satisfied. The faux Carbonara and squash had the right texture, consistency, and flavor. I might have even enjoyed it more than the traditional version, since it packed a load of nutrition at a fraction of the calories. Overall, I think it was an immensely successful substitution for the original.

Spaghetti Squash Carbonara (gluten free)

  • 1 medium spaghetti squash
  • olive oil
  • 5-6 slices of bacon
  • 1 medium onion, small dice
  • 2 cloves of garlic, minced
  • 1 medium zucchini, small dice
  • 1 C frozen peas, thawed
  • 1/4 C white wine
  • 1/2 C sour cream (or heavy cream, I had sour cream on hand)
  • 1/2 C parmesan cheese
  • 1 egg
  • red pepper flakes
  • salt and pepper

Preheat the oven to 400. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place cut side down onto a baking sheet and roast for 45 minutes. Let cool for a few minutes until you can handle it and shred with a fork.

While the squash is roasting, fry the bacon in a large skillet until crispy. Remove the bacon from the pan and let drain on a paper towel. Chop with a knife when cooled. Pour off most of the bacon grease, leaving about a tablespoon in the pan. Sauté the onion on medium heat in the bacon grease.

When the onion is soft, add the zucchini and sauté until tender. Stir in the garlic for about 30 seconds to one minute. Deglaze the pan with the white wine and reduce for five minutes or so. Add the peas to the pan and reduce heat to low, stirring occasionally until the squash is done roasting. It’s really important that the squash is hot when added to the pan so that the egg will cook.

Stir in the cream and parmesan cheese. Add the shredded squash to the pan. Pour the beaten egg into the pan and stir quickly to incorporate. Serve topped with more parmesan and bacon.

PS. I still eat regular pasta but only on special occasions, at a really fabulous restaurant or if made at home from scratch. Now, it seems much more luxurious and special, a real treat, instead of an every day occurrence.

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