I fell in love with and wrote about Carol Bolton years ago when she was proprietor of Homestead and was
You need to know what this accomplished business woman is doing these days though.
Carol and Tim Bolton are now operating a 14,000 sf establishment selling fabulous upholstery and romantic bed linens. Now look to them also for industrial objects, illuminations, and tons and tons more. I know!
Originally I presented the following bio of the Designer/Proprietor:
"If I were decorating for you, I'd have you get out all the things you love. Not the things someone gave you or the things that are expensive. Just what you really and truly love. Then I'd come up with six or ten colors, and we'd do the whole house." - Carol Bolton
Designer and Proprietor: Homestead
Her style signature is: Looks-as-if-it's-always-been-there-chic. Fredericksburg, Texas
Bon Mot: "It takes work to make something look this undecorated."
Creative Process: A Good pot of coffee, nightgown, a pencil, a clean table, and a stolen hour.
(Originally posted with Homestead Shop, 2007)
Carol Bolton Today - Proprietor of 14,000 Square Foot Antiquities Shop
"There is nothing precious here. The furniture we exhibit is a reflection of who we are, what we love, and what we believe in. It is
old and new at the same time - deconstructed and stripped down to the bones to reveal the original story underneath all the layers. Every piece has been found, measured, curated, cultivated, 
sorted, sifted, adjusted, adapted and loved. Each item offers an unscripted authenticity, and becomes a continuing story of others’ histories that you can write into your own." (Antiquities shop narrative.)
Thinkin' a field trip is in order!
I loved the Homestead shop. I'm thinking a trip to Fredericksburg, Texas is on the agenda. I wanna' visit Antiquities and take in what this successful designer/proprietor is displaying for us now. Antiquities is located at 301 S. Lincoln St., Fredericksburg, TX 78624 (830-997-5551)
Chocolate Cappuccino CheesecakePrep: 30 minutes
Cook: 1 hour
Ready in 4 hours
Ingredients
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
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