Décor wit
Mi-Ling Stone Poole uses limited funds to help you live in style.

Decorating columnist Mi-Ling Stone Poole first nurtured her creativity in interior design as a budget-minded college student.

"Pier 1 sold these roll-out mats, and I stapled them from floor to ceiling across one wall of my apartment," said Stone Poole. "My friends said, 'What are you doing? We're trying to save money to buy food, and you're decorating!' But I was always trying to find an inexpensive way to make my home look good."

Stone Poole, a native of St. Paul now living in Oklahoma, will be at the Mall of America Barnes & Noble today from 2 to 5 p.m., answering decorating questions and signing copies of her new book, "Ask Mi-Ling! — When You Want the Truth About Decorating" (iUniverse, $12.95).

The book is a compilation of her decorating columns, which run in the Oklahoman and other newspapers. Her readers' questions in the column's question-and-answer format reveal a truth not exposed by the shows on Home & Garden Television: Many Americans are not spending $50,000 on kitchen remodels. They just want to know what colors look good with pine furniture; how to make a bathroom with outdated tile look better; how to choose a paint color.

Stone Poole, 46, admits she is not a professionally trained interior designer, just someone with a knack for helping people sort through decorating dilemmas, which she does regularly on a radio show as well as her column. She likes to think she's a decorator "for the rest of us."

"What you see on HGTV is often not done on real time or it's not done affordably," says Stone Poole. "But for the rest of us, there are a lot of things that can be done to make our homes more of a refuge."
Specifically, Stone Poole suggests changes we can all make to improve the look of our homes:

Clear the clutter; do a thorough cleaning; paint.
"These are instant ways to freshen up your home," says Stone Poole.

Avoid following trends. "Or your home will be filled with purple polka dots and rooster figurines, or whatever the latest fad is," she says.

Pick a theme, such as "bed and breakfast."

"Have you ever heard of a bed and breakfast that's modern and contemporary? Not really," says Stone Poole. "The key thing about a bed and breakfast is that everything is comfortable and slightly worn, cozy and extra stuffed, with pillows and throws. It's all about comfort."

For more specific themes — Stone Poole also offers suggestions on a "Paris" and an "African" theme in her book — limit these ideas to one room.

"People can sometimes get carried away with themes," she says. "But in small doses, it's nice. I recently helped someone create a Moroccan-themed office: terra cotta/orange walls, a black and gold Hooker desk and chair set and striped drapes with sage green, orange and gold. The trim has orange beads with sage gold and orange fringe."

Browse furniture Web sites for ideas, but don't buy matching sets.

"I find checking out furniture Web sites gives me ideas for my home," she says. "When furnishing a home, don't buy a complete set from a furniture store. Buy one thing and then, buy something else at a flea market. Take your time and buy quality, things that you can one day hand down to your children. So many things we buy now are cheap furniture, things that last only a few years."

Stone Poole's favorite furniture Web sites, listed in her book, include w.

Got ugly linoleum or other unattractive hard-surface flooring in the kitchen, bathroom or foyer? A cheap solution:

Remove the linoleum and replace it with peel-and-stick vinyl squares that look like more expensive tile. They come in a variety of colors, textures and patterns.

Make it meaningful. "I'd rather have a framed painting my child made than a print of a Van Gogh on the wall," she says.

Keep it consistent. "All the rooms on the lower level of my home are pretty much the same colors," says Stone Poole. "That consistency was recently helpful when I had a tea party for 40 women and could pull extra chairs from other rooms and still have a pulled-together look.

Make rooms work for your family's needs. "One time, a reader asked me how to get her living room back from her kids, who got the white couch dirty and liked to hang out there and play video games," says Stone Poole. "But I don't believe in buying a fancy white couch and then not allowing your children to sit on it. Make your rooms work for your purpose, not the other way around. I call my decorating style 'casual elegance.' Of course, you have to expect your children to keep things clean, but they also need a place to relax.

"Everything in my home, you can sit on, put your feet up on; everything is durable but elegant. For this person, I suggested washable cotton slipcovers; wicker baskets for storing video games; a large throw rug that hides stains; a glass coffee table where you don't have to worry about water stains from glasses. Your home should be a refuge, for every family member."

Molly Millett can be reached at mollymillett@pioneerpress.com or 651-228-5505.

Mi-Ling Stone Poole

Age: 46

Home: Oklahoma

Job: Syndicated decorating columnist and radio personality

Family: Mi-Ling grew up in St. Paul, the daughter of a mother who was a nurse and a father who owned a construction company, Stone Construction. Her late grandfather, the Rev. Louis Ervin, was a pastor of Christ Temple Church in St. Paul and was named St. Paul's first human rights director in 1965. He served until 1973 and died in 1980.

Appearance: Bring your decorating questions with you today to the Mall of America Barnes & Noble, where Mi-Ling Stone Poole will be talking to the public and signing copies of her new book, "Ask Mi-Ling! — When You Want the Truth About Decorating" (iUniverse, $12.95)

Q. What can I do to add color and drama to my dining room for under $500? — Saundra B.

A. One of the first things you should do when trying to give your room a little makeover is reposition things to open up the space. Next, add color through your accessories. Make an effort to utilize what you already have in a different or unique way.

Saundra and her husband, Conrad, were excited about my suggestions, so they hired me to help pull it all together.

Here's what we did:

• To give the room a fresh, open feel we placed the dining room table at an angle.

• We went shopping for a couple of pictures to add a punch of color to the walls.

• We placed a large plant in an empty corner of the room to add height and fill up the space.

• They had recently purchased two large floral arrangements. We placed one on top of the china cabinet to draw the eye up and add color and texture to the room.

• We rearranged the china cabinet and pulled out items that were in storage and used them in the space.

• We purchased a table runner that had lots of texture and color.

• We found unused crystal candleholders with tall candles to soften the look of the table.

• We purchased six gold shades to spruce up her chandelier, and we used her silk flowers to add color to the fixture by wrapping it around the chandelier.

• We brought in items from other rooms to achieve a totally new look for their dining room.

During this 6-hour marathon-shopping spree, we located all of the necessary accessories to get what they wanted for their comfort zone. And by utilizing items they already had, they saved a huge amount of money.

Here are some tips to help you change your dining room space without breaking the bank:

1. Freshen up the space with paint. It's inexpensive, and it can really change the look and feel of a room.

2. Purchase a couple of yards of fabric from the sale bin at a fabric store and drape it over your windows with a simple rod.

3. Buy an additional piece of fabric and bunch it up and place it on your table for a makeshift table runner.

4. Pull out your candlesticks and use different-sized candles to add a dramatic look to your tabletop.

5. Drape a small table runner or piece of fabric over a picture frame in your china cabinet.

6. Add whimsy by placing an old purse or hat in your china cabinet.

7. Merge crystal or glass with metals like silver or pewter. They reflect off one another and look great under the lights of the table or in the china cabinet.

8. Layer the table with color. Use tablecloths, placemats and napkins.

9. For unexpected napkin holders, buy individual flowers and keep them in the little water containers that you get at the florist. Take ribbon and tie it around the napkin and then slip the flower underneath the ribbon. (Save the little plastic containers and use them throughout the year. If you don't have any, the florist will sell them to you inexpensively.)

Here are some timely resources for home decorating and gardening.

'Ask Mi-Ling!'

The book "Ask Mi-Ling! - When You Want the Truth About Decorating" (iUniverse, Lincoln, Neb., $12.95, paperback) pulls together decorating advice in a question-and-answer format.

Mi-Ling Stone Poole lives in Oklahoma City, where she writes a decorating column for the Oklahoman newspaper. The mother of two - both in college - has worked in the entertainment industry and communications.

Reared in St. Paul, Minn., she has a journalism degree from the University of Kansas and a master's in communications from Oklahoma City University.

She has family in Omaha and will be here Oct. 9 to sign books from 2 p.m. to 4 p.m. at Barnes & Noble Booksellers, 3333 Oak View Drive, and from 7 p.m. to 9 p.m. at Borders Books and Music, 7201 Dodge St.

More about the book and column excerpts can be found at www.mi-ling.com. Or call iUniverse, 800-288-4677.

For some, having a tea party brings to mind little girls with long dresses, beads hanging to the floor, high-heeled shoes, and of course, don1t forget the beautiful hats.

It goes without mentioning that make-believe cups of tea were served from make-believe teapots, or, if you were so lucky to have a tea set you could sip your make-believe tea from a china or plastic cup while you nibbled on animal crackers with your best friend and your favorite stuffed animals.

The March Hare in Alice and the Looking Glass had nothing on you when it came to giving a tea party.

When Mi-Ling Poole's birthday was approaching she said, “I would plan a tea party for myself and more than 25 of my closest friends.” The elegance of afternoon tea is something most Americans don1t partake of, but there is nothing like warm tea and light refreshments set to a party mood. A tea party can be as inexpensive or as wonderfully flamboyant as you can dream.

Any pretty, floral note cards, post cards or invitations will do. Remember to remind guests to wear their fanciest hat to the affair. We all know that no respectable tea is without ladies in hats.

The most essential element is, of course, tea! Plan to serve several different kinds of hot tea. Mi-Ling chose Blue Sapphire and French Caramel Creme Brulé Tea from Inspirations Gifts, Decór and Tea Room. If the weather is warm, a variety of hot and iced teas will be refreshing. You might even want to add a pot of coffee.

A large carafe full of hot water and an assortment of tea bags offer plenty of variety, or do as Mi-Ling did, have loose tea that you spoon into your own tea bag, fold it over and put it in your tea cup. For a more traditional and elegant look, serve tea in China pots. Don’t forget the sugar cubes, artificial sweetener, lemon slices, a pitcher of cream or milk and honey.

The tea service and refreshments will be the focal point of most parties, although in Mi-Ling's case not only were those things beautifully appointed, but the bottom floor of her home was decorated for the tea with vintage hats and clothes, tea pots and food scattered throughout her home as well as on the large serving table in the dining room.

Be sure to use small or medium serving plates because they are easier to keep filled and looking neat. Fresh flowers are important, too, and they look great grouped in teapots, pretty bowls, baskets and glass or ceramic pitchers, as well as ordinary vases.

Upon arriving to the tea party, each of Mi-Ling's guests received a silk rose ready to be pinned in her hair, or on her dress, hat or purse.

Guests at Mi-Ling's birthday tea party were greeted by an oversized teacup and saucer, baby shoes and a photo of Mi-Ling as a child. As the guests signed in, each person signed their name on a silver tray for Mi-Ling. A tea party is the perfect opportunity to serve a cake, or an assortment of pretty tarts and mini-pastries.

Tea sandwiches, though dainty-looking, are very easy to make. Salads like tuna, chicken, egg or seafood are popular and can simply be spread on white bread with the crusts cut off and cut into four triangles, or cut into shapes with cookie cutters.

Cucumber Mint Tea Sandwiches, quintessential tea party fare, make a great-looking snack, and Mi-Ling also made Smoked Salmon, Cream Cheese, Chives and Parsley Tea Sandwiches as well as Chicken Salad Sandwiches. She also made Pea Salad, and bought Seafood Salad and Mini Quiches from Sam1s Club. Her Blueberry Scones came from Inspirations Gifts, Decór and Tea Room and the beautiful, as well as delicious, Banana and Strawberry Cake came from Raspberries and Cream.

No respectable tea would be without scones, and bite-sized cookies are always appreciated. Or, do as Mi-Ling did and have a chocolate fountain with fruit, marshmallows or angel food cake to dip.

Crudités? A fruit platter, and cheese and crackers can round all of the above into a meal. For a more substantial luncheon, or fancier spread, try adding a few of the following: deviled eggs sprinkled with caviar, baked brie, sanakopitas (mini spinach pies) or mini-spring rolls. Play your favorite jazz or classical music in the background, and you are ready for your guests to arrive. Just remember the important thing is to keep the tea hot and the snacks small.

(Patty Miller may be reached at pmiller@edmondsun.com.)

Tea Sandwiches
When making such sandwiches keep in mind that the bread should be sliced thinly and served without crusts. The sandwich should be large enough for only two bites and, even though many people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually infinite. Try the following:

Cranberry Fingers
Mix Dijon mustard in whole cranberry sauce, and flavor to taste. Spread on a slice of bread and then add a small slice of smoked turkey; add a top layer of bread.

Salmon and Dill Spread
Spread buttered bread with softened cream cheese that has been flavored with dill. Place a thinly cut piece of salmon or lox on the cream cheese, and garnish with a small fresh sprig of dill.

Lavender Egg Salad
Chop up four hard-boiled eggs, mix in one ounce of mayonnaise, and 1 ounce of plain yogurt. Add one teaspoon of curry powder, and one tablespoon of dried lavender buds. Spread on bread slices and top with a green olive.

Celery Nut
Whip a soft block of cream cheese with 1/4 cup of milk. Add 1/2 cup of celery and 1/2 cup of chopped walnuts. Spread the mixture on whole wheat bread to serve.

Apricot Ham Finger Sandwich
Mix three parts of cream cheese with one part apricot preserves. Spread the mixture on a bread slice, and top with thinly sliced ham. Garnish with 1/4 sliver dried apricot. Try substituting cherry preserves in place of the apricot.

Spring Radish
Butter slices of pumpernickel bread, and add thinly sliced radishes; another slice of bread, and then more radishes.

Cucumber Sandwich Variation
Mix seasoned salt into a portion of butter, and then spread on a bread of choice. Add thinly sliced cucumbers after drying them with paper towels. Top with a small spring of parsley.

Before you begin a thin coating of butter will keep the bread from getting soggy. It’s important to use good quality bread to help maximize the flavor and texture of each bite. The bread should be thinly sliced, ends trimmed and cut into small pieces, generally no larger than a two-bite size.

Cream cheese used in tea sandwiches should have a minimum fat content of 16 percent.

RECIPES

Smoked Salmon Tea Sandwiches
Ingredients:
1 package of smoked salmon
1 package of softened cream cheese
1/2 chopped fresh chives
1/2 cup chopped fresh parsley
Directions
Cream together in a food processor
Spread cream cheese mixture on two slices of bread.
Place slices of packaged smoked salmon on top and top with the other slice of bread.
(Recipe shared by Mi-Ling Poole.)

Cream Cheese and Cucumbers with Mint butter
Ingredients
1 package of cream cheese
1/2 stick of butter
1/2 cup of fresh mint chopped
Sprinkle these thin slices of cucumber with a little of white wine vinegar and salt and let drain in a sieve for about 1/2 hour. Drain away any excess water and pat dry with a paper towel.

Cream butter, cream cheese and mint together spread on bread and layer with sliced cucumbers.
(Recipe shared by Mi-Ling Poole.)

Dill-Cucumber Sandwiches
Ingredients
1 package cocktail rye bread squares
8 ounces cream cheese, softened
1 packet ranch seasoning
1 medium cucumber, thinly sliced fresh dill
Directions
Mix the ranch seasoning into cream cheese, spread mixture onto bread. Top with one slice of cucumber and a sprig of dill. Makes 15 sandwiches.

Pea Salad
Ingredients
5 cans of baby peas with onions and mushrooms
1/4 cup of bacon bits
2 tablespoon of mayonnaise
seasoning salt to taste
2 hard boiled eggs chopped
Directions
Mix together and chill before serving.
(Recipe shared by Mi-Ling Poole.)

Festive Tea Sandwiches
Ingredients
1/2 cup mayonnaise
1/3 cup cranberries, fresh/frozen-chopped
2 tablespoons pecans; chopped
1/4 teaspoon salt
1/8 teaspoon pepper
16 bread slices; crust removed
16 chicken slices, thin-cooked (to 24 slices)
8 lettuce leaves
Directions
Combine the first five ingredients; spread on one side of each slice of bread.
Layer half the slices with chicken and lettuce.
Top with remaining bread.
Cut into quarters or decorative shapes.
Note: Chive butter may be used in place of the cranberry mayonnaise. Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy, stir in 2 tablespoons minced chives.

Tomato Sandwiches
Ingredients
Ripe, but firm tomatoes (Heirloom, if you can get them.)
Salt and pepper
Thinly sliced, buttered white or brown bread
Directions
Put the tomatoes, stalks removed, into a basin, cover with boiling water, let stand for 1 minute then slide off the skins. Pat dry with kitchen paper, then cut the tomatoes into thin slices, and arrange on slices of buttered bread. Season with a little, salt and pepper, cover with a second slice of bread and press down firmly. Trim off the crusts and cut into triangles.
Pile neatly onto a serving plate and cover with a slightly dampened tea-cloth until ready to serve. You also can put one thicker slice on the buttered bread, salt and pepper, add the top slice, and cut with a round cookie cutter big enough for the tomato slice.

Smoked Salmon Pinwheels
Ingredients
5 or 6 thin slices of soft brown bread, crusts removed
1 tablespoon very finely chopped fresh parsley
1 tablespoon very finely chopped watercress
6 ounces low fat cream cheese
Black pepper
1 1/2 tablespoons lemon juice
Pinch cayenne pepper
1/2 pound thinly sliced smoked salmon
Directions
Using a rolling pin slightly flatten and stretch the bread. Cream the cheese, lemon juice, parsley and watercress together, mixing in the seasonings. Spread the mixture evenly over the bread, cover with the slices of smoked salmon and carefully roll up firmly. Wrap each roll in foil, or plastic wrap, and refrigerate for at least 2 hours (overnight is best) to chill well. Remove the wrapping and cut each roll using a sharp or serrated knife into 5-6 slices. To serve arrange the pinwheels on a plate and garnish with a generous sprig of watercress and a twisted lemon.

Cherry and Pecan Cream Cheese Spread
Makes about 3 cups
Ingredients
1 cup dried sour cherries
1 cup water
2 8-ounce packages cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly grated lime zest
Scones or crackers as accompaniments
Directions
In a small heavy saucepan simmer cherries in water until liquid is reduced to about tablespoon. Remove pan from heat and cool mixture. In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture and salt and pepper to taste until spread is combined well. Spread may be made two days ahead and kept chilled, covered. Serve spread with scones or crackers. Scones keep individually in plastic wrap and foil, chilled, one day or frozen one week.

Orange Poppy Seed Scones
Makes 12 scones
Ingredients
2 1/2 cups all purpose flour
1/3 cup sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 teaspoons grated orange peel
1 large egg
2 tablespoons orange juice
Directions
Preheat oven to 400 degrees F. Lightly flour heavy large baking sheet.
Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend.
Add to flour mixture; stir until just blended. Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm with jam and Double Devon Cream.

Lemon Walnut Scones
Makes 12 scones
Ingredients
1 1/3 cups unbleached all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2/3 cup whole-wheat flour
1/3 cup Miller1s bran (Available at natural foods stores and some supermarkets.)
3/4 cup chopped walnuts
2/3 cup raisins
1 /2 tablespoons freshly grated lemon rind
1 large egg
1/2 cup buttermilk
An egg wash, made by beating 1 large egg yolk with 1 teaspoon water
Softened butter as an accompaniment
Assorted jams, lemon curd and clotted or double Devon cream as accompaniments
Directions
Into a bowl sift together the unbleached flour, the brown sugar, the baking powder, the baking soda and the salt, blend in the butter until the mixture resembles coarse meal, and stir in the whole-wheat flour, the bran, the walnuts and the raisins until the mixture is combined. In a small bowl whisk together the rind, the egg and the buttermilk, add the mixture to the hour mixture, and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4-inch-thick round. Cut out rounds with a 2- to 2 1/4-inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat the dough into a 3/4-inch-thick round, and cut out rounds in the same manner. Arrange the rounds on the baking sheet, brush the tops with the egg wash, and bake the scones in the middle of a preheated 400 degrees F oven for 15 to 17 minutes, or until they are golden. Serve the scones warm with the jams or c

Toasted Coconut Macadamia Pound Cake
Ingredients
For the cake:
2 cups sweetened flaked coconut (about 6 ounces)
7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (l cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For the glaze:
1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum
Directions
Preheat oven to 350 degrees F, and butter and flour a 10-inch (3-quart) Bundt pan.
Make pound cake:
Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse. In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts. Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.

Make the glaze:
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum. Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.