31 Days of Idea House Giveaways: Day 24, Brass Faucet

August 24, 2015 | By and | Comments (32)

Love the 2015 Southern Living Idea House? Every day in August, we are giving away the items you need to make the look your own.  Check back daily to see the product and enter to win!

rohl 31 Days of Idea House Giveaways: Day 24, Brass Faucet

Courtesy of Rohl

The solid brass spout of Rohl’s Acqui Deck Mount Bridge Lavatory Faucet ($729) makes for an elegant addition to any sink in your home.

How to Enter: What’s your favorite get messy “roll up your sleeves” recipe? Comment your answer below, and we’ll pick our favorite.

The contest begins today at 12:01 a.m. CST and ends tonight at 11:59 p.m. CST. Official rules here.


  1. Wanda Mullins

    A nice pot of home made chili and corn bread. Love the little extra flavor that a half of a green pepper gives to the pot of delicious chili and a teaspoon or two of sugar. Yummy!! Love the faucet. Would be wonderful in a kitchen. ❤ WM

    August 26, 2015 at 8:58 pm
  2. Jacquelyn Dougherty

    Homemade BBQ! My husband has an old family recipe which includes smoking the meat and making our own sauce from scratch. We’ve been transplanted to the Pacific Northwest and they think BBQ is anything cooked on a grill! There’s soooooo many good foods we miss from home so it’s great we can at least make our own BBQ. It’s a blast cooking with my husband who is a marvelous – however MESSY – cook. When he’s done making the sauce, I find it EVERYWHERE!!! from the ceiling to the front door! But oh it’s so worth it!!

    August 25, 2015 at 4:27 pm
  3. Valerie Giltner

    I love making our family favorite, crab balls. A variance from the normal crab cake recipe, crab balls use claw meat which is a little sweeter. You have to roll them by hand before deep frying, but I think of my watermen grandparents every time! Paired with saltines, it’s a great handheld, comfort dinner!

    August 25, 2015 at 8:52 am
  4. KaAnn

    Every November I make 4 different types of fruit cakes. The counters will be full of all the different ingredients and different baking pans. And then there is all the soaking materials to wrap the fruit cakes in and of course the mini bottles of liquors for each type of fruit cake. One of the recipes is about 40 years old and it has become hard to find the ingredients needed for it.

    August 25, 2015 at 6:59 am
  5. Stefanie E

    Messy to make, but so good…cake balls.

    August 25, 2015 at 6:56 am
  6. rusthawk

    Even though I am pure Cajun, I will say tamales are my most favorite kitchen-disaster dish!

    My kitchen (and I) were barely recognizable after I tackled my very first batch ever. Ooh, I was so proud of those beauties!

    Now when I make them I really gear up before-hand, including lassoing in my daughter to help. Spicy cajun tamales? Mais oui!

    August 24, 2015 at 11:59 pm
  7. Brian C

    Well for me, our fun family “mess up” roll up your sleeves event is our annual Polish Pierogi (and more) cookoff! We still use my Polish grandmother’s recipe for potato, cheese and sauerkraut perogies – -and if we are doing it in my cousin’s BIG kitchen we might even get in a flour and dough food fight!

    When we make them we make dozens and dozens, enough for the whole family to enjoy fresh as well as some leftovers to freeze. I can’t recall the exact recipe of the top of my head but it includes lots and lots of all-purpose flour, butter, sour cream, eggs, vegetable oil, potatoes, cheese, onions, sauerkraut, salt & pepper PLUS lots of retold family stories. It is ALWAYS an awesome time.

    August 24, 2015 at 11:16 pm
  8. floridagld

    Haha..I entertain a lot..and have huge family holiday gatherings…I enjoy and cook almost every day of the week. IMO, hands down the messiest..is fried anything, chicken, okra, cabbage. The messiest by far is a big ole seafood and fish fry from scratch with hush puppies. We scale the fish and fillet, devein and shell the shrimp, shuck the scallops, oysters and clams..clean the blue crabs and skin the. frog legs…Next pull out the deep fryer and cast iron skillets addI got gallons of oil. Then the messy gooey process of flour and egg dip..followed by egg and cornmeal dip and fry on high heat. Grease popping and splattering over the stove, counter and floor. A mess for sure, but worn it a couple times a year as this is some of the best southern eating you will ever eat. The clean up takes a bit along with cleaning out the fryer and cast iron skillets, disposing of the oil.

    August 24, 2015 at 11:12 pm
  9. Mariaelena D

    Upside down pineapple cake. 🙂

    August 24, 2015 at 9:10 pm
  10. Tonya Atkinson

    I love taking the meat of the bone of my turkey for Thanksgiving. And de-boning a turkey is definitely a roll up your sleeve messy job.

    August 24, 2015 at 8:44 pm
  11. Patty

    My daddy and I always loved fried pies. Making homemade dough with lard and butter, using dried apples or Peach filling that had been cooked down and canned. Fried pies are a labor of love.

    August 24, 2015 at 6:23 pm
  12. Michele C

    Christmas cutout cookies! Put on your apron, roll up your sleeves, and get out the rolling pin for a full day of baking and decorating holiday fun!

    August 24, 2015 at 5:54 pm
  13. Karrie Millheim

    I love making homemade chili

    August 24, 2015 at 5:12 pm
  14. Barbara Marta

    Pie Crusts Challenge To Perfect . Especially If The Dough Gets Uber Soft. But, The Premade Are Not Palatable, Or Substantial. Thank You

    August 24, 2015 at 5:07 pm
  15. Lynda

    My favorite get messy “roll up your sleeves” recipe is actually everything I make with my 9 year old grandson and 12 year old granddaughter! The messiest – fruitcake cookies! They do enjoy making them but giving them away probably better. Beat at medium speed 1/4 cup softened butter until creamy, gradually add beating well 1/2 cup packed dark brown sugar add 2 large egg yolks beating until blended. Combine 1 1/2 teaspoons baking soda,1 1/2 tablespoons milk stir until soda dissolves add 2 tablespoons orange juice. Combine 1 1/2 cups all purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg. Combine 1/2 cup flour mixture, 1(8 ounce) package chopped dates, 1/2 pound red candied cherries quartered, 1/2 pound candied pineapple chopped, 1 (15 ounce) package golden raisins, 3 cups chopped pecans” toss gently to coat. Add remaining flour mixture to butter mixture alternating w milk mixture, beginning and ending with flour mixture. Beatt 2 egg whites at high speed with electric mixer until stiff peaks form, fold into batter. Drop by level tablespoons onto lightly greased baking sheets. Bake at 300 degrees for 15 to 18 minutes. And there… 9 dozens of cookies and 3 messy cooks!

    August 24, 2015 at 3:58 pm
  16. kathy

    Hands down turkey for the holidays, way messier than a fish fry.

    August 24, 2015 at 2:02 pm
  17. Julie Ann

    My husband took me on an amazing honeymoon that included cooking classes in Tuscany! (I’m sure he was not-so-subtly hinting for a lifetime of Italian culinary delights!) The instructors had varying levels of English proficiency, but all had mastered the art and soul of homemade pasta and were eager to share their techniques. “Sweat equity” took on a new meaning after spending hours each day preparing dinner for the guests at our B&B. My husband and I always have an Italian meal on the “18th” of each month in honor of our 11-18-11 anniversary. I’d gladly spend all day rolling, stuffing, and drying pasta to prepare a meal and re-create the experience we shared in Italy!

    August 24, 2015 at 1:51 pm
  18. Pam Mangum

    Fall is right around the corner and I can taste a homemade apple pie in the future. With apples we have picked at the orchard in north Georgia and a homemade crust…..my husband’s favorite!

    August 24, 2015 at 1:10 pm
  19. Mary Z

    Guiccadatti Cookies at Christmas made by my friend, Beth and myself are truly an all day affair and a labor of love. The dough is sticky and the filling stickier with the figs, dates, a jar of grape jelly and some nuts ground up. It’s a yeast dough so it must rise overnight and the filling is easier to handle once it’s refrigerated. Then you have to roll out the dough, add the filling, cut into cookies and bake. Once baked, the cookies are frosted and decorated with colored sugars. We have Beth’s Mom’s recipe which makes enough to feed a small Italian village. The cookies are delicious, freeze well and are great gifts for all especially my Mom, who loves them and looks forward to me bringing them home for the holidays every year. All day, big mess but oh so good to eat. Hmm, is it time to start thinking about our next batch?

    August 24, 2015 at 1:07 pm
  20. LaLa

    I tend to always make a mess in the kitchen but, probably the messiest recipe is my grandmother’s lasagna recipe. No matter how hard I try the red meat sauce seems to go everywhere. The last time I made this my sweet pit bull rescue was sitting at my feet while I constructed the lasagna in the pan. On the part where you are to layer the pasta over the sauce my noodles had started to stick together. As I tried to pull them apart I dropped some of the lasagna noodles. By this time the sauce had cooled down, luckily, because as the pasta plopped into the sauce it caused red droplets to fly through the air. The red splatter landed on me and my dog! We both had tiny red specs of sauce all over us. There, sitting beside me, and looking up at me very puzzled, was my Magnolia (my dog) with red dots all over her head and nose!

    August 24, 2015 at 12:57 pm
  21. Wanda Zorn

    On a cool fall day I like nothing better than to be in the kitchen making a big pot of good old soap, be it chille, veggie, or chicken and rice. Nothing better.

    August 24, 2015 at 12:51 pm
  22. T garren

    It has to be made from scratch biscuits. There’s no comparison when it comes to taste, but when I make them, flour is stroked from head to toe!

    August 24, 2015 at 12:32 pm
  23. Kathleen

    Thanksgiving dressing with sausage, apples & raisins. Mixing it up by hand makes a huge mess.

    August 24, 2015 at 11:56 am
  24. melikegarfield

    I would have to say a family recipe for homemade tamales is our families “roll up the sleeves” recipe. We make a bunch up to give to friends and family — plus we freeze some. We do it once or twice a year.

    Tamale Filling:
    1 1/4 pounds pork loin
    1 large onion, halved
    1 clove garlic
    4 dried California chile pods
    2 cups water
    1 1/2 teaspoons salt

    Tamale Dough:
    2 cups masa harina
    1 (10.5 ounce) can beef broth
    1 teaspoon baking powder
    1/2 teaspoon salt
    2/3 cup lard
    1 (8 ounce) package dried corn husks
    1 cup sour cream

    (1) Put the pork into a Dutch oven along with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to simmer until the meat is cooked through, somewhere around 2 hours.
    (2) Using rubber gloves remove stems and seeds from chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
    (3) Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
    (4) Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
    (5) Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

    Although the cooking time isn’t that significant once it gets going, the process to bring everything together takes some time — but that is fun since it is family. And we get to use fresh corn husks from the farm!

    August 24, 2015 at 11:29 am
  25. dirtroaddaisy

    Homemade Chicken and Dumplings! Rolling out the dough, cutting into strips and slowly adding them to pot of chicken with onions and celery. My kids favorite.

    August 24, 2015 at 11:26 am
  26. karen s

    My favorite get messy, roll up my sleeves recipe would be pie crusts. When I make pie crusts, I MAKE pie crusts. I figure that if I am going to trash the kitchen, I should make it worth my while. Typically, I make 20 or so at a time and freeze them. Since it is best to work in small batches, it can be time consuming as well. It’s like making a deposit in the bank, only my bank is a freezer and the dividends are edible. Very edible. Lately, I have started to experiment with slab pies, both for main dishes and desserts. Having pie crusts already made allows me to further my experiments in a quick and easy manner. Yum!

    August 24, 2015 at 10:48 am
  27. Jenny Larus

    Chicken and rice. I make it just as my Mema did, in a rambling country farm in Tidewater, VA. Find an old, fat hen, season well, cook in water in big pit on the stove till it’s about falling apart. Pull chicken out of pot, let cool, pick it apart. Add rice to stock, put chicken back in. Of all the things I cook, this is the most beloved, most requested – best comfort food ever!

    August 24, 2015 at 10:33 am
  28. Lynn Welch

    My favorite “roll up my sleeves” recipe is SL’s Best Ever Homemade Pizza. Featuring a homemade sauce and homemade crust, getting messy is a given. But the final result is worth the effort. You’ll never want to order pizza again.

    August 24, 2015 at 10:13 am
  29. Connie Crabb

    Sausage kolaches. I don’t make them very often, but when I do there is flour all over me and the kitchen. My recipe from the church ladies makes a huge batch, so there are also cookie sheets filled with the dough waiting to rise all over the place. The end result is always worth it though!

    August 24, 2015 at 10:07 am
  30. Vicki Hopper

    Ribs are by far the messiest food to eat and prepare. Have a huge stack of napkins cause you will need them!

    August 24, 2015 at 9:36 am
  31. wayne

    Disregard the autumn chill and roll up those sleeves as that Apple Butter is going to be sticky and messy as you slap it on those baby back ribs. You can go ahead and go to the local Piggly Wiggly and grab some apple butter or mosey on up to the Carter Mountain orchards and pick some apples and make the Apple Butter yourself. Once you have that Virginia pork and apples, find yourself some pure Highland County Maple syrup and you have yourself a mess of ingredients for some Sweet and Spicy Apple Butter baby back ribs.

    August 24, 2015 at 9:28 am
  32. Nancy Beaird

    Good ol’ chicken fried steak! To get that really good crisp on the outside and juicy hot middle, it takes true hands-on dedication, plenty of prep organization, some time – and a lot of love!

    August 24, 2015 at 9:04 am

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s