Antique Persian Rugs

Olive Rug

I have a fancy gold couch with a black chair( the chair has printed gold trees on it) another chair is a faux?

The other chair is bronzy looking with black trim. The walls are a neutral olive goldish green(light) what colors should be in the rug we will buy?

How about a dark brown? Dark neutral tone? Solid or striped a little but no other pattern I think. You have Hard wood floors? I think dark neutral tones would be best.

Nourison 20032X3 Olive Nourison 2000 Rug $159 Nourison Nourison 2000 Small Rug 20032X3 Olive

Nourison 20033.9X5.9 Olive Nourison 2000 Rug $529 Nourison Nourison 2000 Small Rug 20033.9X5.9 Olive

Nourison 20035.6X8.6 Olive Nourison 2000 Rug $1149 Nourison Nourison 2000 Medium Rug 20035.6X8.6 Olive

Nourison 20032.6X4.3 Olive Nourison 2000 Rug $279 Nourison Nourison 2000 Small Rug 20032.6X4.3 Olive

Nourison 20038.6X11.6 Olive Nourison 2000 Rug $2299 Nourison Nourison 2000 Large Rug 20038.6X11.6 Olive

Nourison 20037.9X9.9 Olive Nourison 2000 Rug $1799 Nourison Nourison 2000 Medium Rug 20037.9X9.9 Olive

Nourison 20039.9X13.9 Olive Nourison 2000 Rug $3399 Nourison Nourison 2000 Large Rug 20039.9X13.9 Olive

Nourison 20032.6X12 Olive Nourison 2000 Rug $749 Nourison Nourison 2000 Runner Rug 20032.6X12 Olive

Nourison 20032.3X8 Olive Nourison 2000 Rug $449 Nourison Nourison 2000 Runner Rug 20032.3X8 Olive

828 International 1-1004-31-2.3X7.7 Olive Greenville Rug $175 828 International Greenville Runner Rug 1-1004-31-2.3X7.7 Olive

828 International 1-1004-31-3.3X5.3 Olive Greenville Rug $175 828 International Greenville Small Rug 1-1004-31-3.3X5.3 Olive

828 International 1-1004-31-5.3X7.7 Olive Greenville Rug $397.5 828 International Greenville Medium Rug 1-1004-31-5.3X7.7 Olive

828 International 1-1004-31-6.7X9.6 Olive Greenville Rug $622.5 828 International Greenville Medium Rug 1-1004-31-6.7X9.6 Olive

828 International 1-1004-31-7.10X10.10 Olive Greenville Rug $847.5 828 International Greenville Medium Rug 1-1004-31-7.10X10.10 Olive

828 International 1-1004-31-9.10X12.10 Olive Greenville Rug $1247.5 828 International Greenville Large Rug 1-1004-31-9.10X12.10 Olive

Nourison 20037.6X9.6 Olive Nourison 2000 Rug $1749 Nourison Nourison 2000 Medium Rug 20037.6X9.6 Olive

Nourison 200312X15 Olive Nourison 2000 Rug $4499 Nourison Nourison 2000 Extra Large Rug 200312X15 Olive

Nourison 20034'RND Olive Nourison 2000 Rug $399 Nourison Nourison 2000 Small Rug 20034'RND Olive

828 International CP072.3X7.7 Olive Crown Point Rug $112.5 828 International Crown Point Runner Rug CP072.3X7.7 Olive

828 International CP073.3X5.3 Olive Crown Point Rug $112.5 828 International Crown Point Small Rug CP073.3X5.3 Olive

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Olive cutting a serious rug!

Veracruz --- Excellent Seafood in Oaxaca, That Simple (a Oaxaca Restaurant Review)

We non-native Oaxacans have our rules…don’t drive outside the city after dark, never eat fresh unpeeled produce, be cautious feasting on the street or in markets. For me, after less-than-orgasmic culinary experiences, there was “wait ‘til you’re on the coast to eat fish or seafood.”  Thankfully all changed after starting to dine at Veracruz a couple of years ago. For over 10 years owners Leo and Rosita have been serving up some of the best seafood I’ve ever eaten, anywhere.  Perhaps because as native Veracruzanos, mariscos is in their blood. Perhaps because they take pride in their fresh, and exquisitely prepared and seasoned dishes, as is abundantly evident when you see Leo continually seeking assurance from his patrons that all is well.

 

Located a few kilometers out of Oaxaca proper, Veracruz has a quaint coastal flavor to it, one side simple marine décor and the other a palapa.  I prefer the atmosphere of the beachy palm leaf roof with walls of reed construction, so for this comida we dined in the palapa.

 

Friendly and attentive staff promptly present an array of complimentary starters foreshadowing the rest of the meal….each dish distinctly flavorful, not too spicy, light, cold when it’s supposed to be, and hot when that’s what you would expect!

 

Crisp tostadas appear almost as quickly as you are seated, with sides of   green and red salsas and requisite mayonnaise and saltines.  Next a meaty crab leg salad in a light spicy vinaigrette with chopped tomato and green pepper, lime and chile.  Your intermezzo is steaming crab leg and pincer tomato based soup ready to give your teeth and fingers a workout. 

 

We decided against the cocktails (octopus, shrimp, crab, etc) which come in 50 and 90 peso sizes, and the larger meal sized broths and bouillabaisses ranging from 85 to 150, opting for cold seafood platters.  First came the lightly dressed shrimp salad with sliced red onion, lime and habanero chiles, followed by large triangles of sea scallop combined with white onion, chile and orange slices, each of these plates having been prepared with attention to color and flavor combinations.  Finally appeared a tray of still steaming succulent cracked crab pincers over a bed of citrus slices and ice.

 

Entrees, ranging from 125 pesos, arrive appropriately garnished, together with baskets of sliced oven-fresh baguette style bread.  My wife’s giant split-shell shrimp were served in a chipotle sauce, almost in defiance of the traditional strong flavor of this chile, alongside a healthy dollop of melted Oaxacan string cheese.  Our daughter opted for shrimp in a semi-sweet white wine marinade, with sides of cooked cubed veggies, and undressed mixed salad.  My whole sea bass, Veracruzano style, was served in a savory sauce with tomato, olive, caper, carrot and chile.  The red snapper of Fernando Gonzalez our culinary cohort for this meal, still enveloped in aluminum and extending well beyond the edges of the plate, was baked with pureed green tomato and spices, the steamy aroma of hierba santa filling the air upon the foil being stripped away.

 

After a feast of such Bacchanalian proportions, which included several copas of the best house mezcal any of us had previously tasted, coffee and dessert were out of the question, although we yielded to temptation and finished off with the sweet Spanish liqueur, “43”, chased with soda over ice.

 

NOTES:

Full bar

Credit Cards

From noon, 7 days

Margen Izq. Del Rio Atoyac #250, Col El Pilar   51-27610

About the Author

Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .

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